Joe’s Dining’s Farm To Table
Thanksgiving ToGo
Celebrating 18 years of Joe's delicious Thanskgiving Dinners
Order a complete meal for 1 to 30 guests or
buy just an individual item to supplement your own menu
Joe will do:
the shopping, the preparing and the cooking
All you do is:
1.) Order and pay before Monday Nov. 25th (do this earlier, before it’s sold out)
2.) pick up at Joe’s on Wednesday between 1:30pm and 8:30pm, store the clear-topped, oven-ready space-saving containers in your fridge.
3.) On Thanksgiving Day take from fridge directly into the oven, heat and serve.
(the links .pdf and video are large files, depending on your internet speed they may take up to a minute to load)
print, fill out, bring to restaurant or call
Whole Turkey is oven ready, cleaned, brined, seasoned and placed inside an oven-roasting bag, takes about 2 hr to roast. or get it already roasted and sliced by the pound, only needs a gentle reheat.
Roasting Organic Pumpkins from Schwebach Farm for Pumpkin Pie
Home made bread turns into croutons for our traditional country stuffing
Baby carrots glaced with Maple syrup
Fine Green Beans with Toasted Almonds and Butter
Brussel Sprouts with Apple smoked Bacon
Bavarian braised red Cabbage
Sweet Potato Gratin, baked with onions cream and parmesan
Whole Turkey, seasoned. Ready to go into the oven.
This one is almost ready to be carved, needs a little bit more temperature and color after taking from oven let rest for almost an hour before carving.
After roasting the turkeys they are separated into different parts, deboned and cooled. Then they are ready to be sliced and portioned. Everyone gets some dark and light meat.
These are sample orders, the first picture is with the turkey already sliced, the second picture shows an order where the Turkey needs to be roasted at home ( roasting the turkey takes only 2 hours). Last picture is a box ready to take home
We are roasting Diestel’s Organic Turkey, Heidi’s Hens we have a limited supply (we ordered in late April), so, do not wait until the last moment, last year we sold out!
Individual Food containers with clear plastic tops are designed for easy identification and for reheating.
>> from Refrigerator to Oven to Table <<
Soups and Gravy please transfer to a suitable pot and reheat
Just take clear plastic lids off, add 1 oz of liquid (water or turkey stock), stack in oven, set temperature (300F or 285F for convection) and heat for 30 – 45 min. The food trays can also be used in a microwave oven
Transfer to your heated serving platter or serve directly from trays
The Complete Thanksgiving dinner for one
ThanksGiving ToGo
- 1 cup soup
- 1 roll, 2 butter pads
- 8 oz Turkey (mostly Breast meat, some dark)
- 6 oz Gravey
- 3 oz Cranberry sauce
- 1 cup of vegetable (mix of Brussel sprouts with Bacon, green beans w/ almonds and maple-glazed carrot)
- 1 cup of Potato (pictured is Yukon gold sour cream mashed and potato/yam gratin)
- 1 side mixed green salad with roasted tomato, balsamic vinegar and olive oil dressing ( choose Soup)
- 1 pie (pictured is the almond crusted lemon cream brûlée
- No shopping trips to several overcrowded grocery stores
- No excess packing materials or trash from grocery store
- No trying to find space in your fridge because unprepped ingredients take so much space
- No finding all the pots and pans you haven’t used since Christmas
- No cleaning up pots and pans after you finished cooking
- No staying in kitchen and cooking for hours while rest of family is having fun
Breakfast * Lunch * Dinner
Eat-in * Take-out * Catering
Locally sourced European influenced and utterly delicious American comfort food
We serve locally sustainable food to strengthen our health, to protect our land and to grow our local economy
Open everyday, 7:30 am – 8:30 pm, except some holidays.
Free Wi-Fi – Free parking
Phone: 505-471-3800 | Website: joesdining.com
