Coffee Shop Memorializes Owner’s Father

Patty Franco serves her husband, Tom, a cup of joe at Joe’Z Coffee House, which is located at 98 Forest Avenue in Jamestown.

It’s doubtful during the 37 years that the late Joe Zanetta sold Chase and Sanborn Coffee, Fleischmann’s Yeast and Gold Medal Flour, that he thought one day he and his career would be commemorated. He attended Jamestown Business College before he enlisted in the United States Army, during which time he served in World War II and later was called back to serve during the Korean War. His wife and two oldest children followed him.

After his time of service, he landed a selling job with Standard Brands, working out of the company’s Erie, Pennsylvania’s office. He not only sold yeast, flour and coffee, but cleaned and serviced coffee machines. By now the family had expanded to six members.

“He left home Monday mornings and returned home on Fridays,” says his youngest daughter, Patty Franco.

Mrs. Franco and her husband, Tom, took the suggestion of their neighbor to “save the home, as well as the neighborhood,” when a beautiful home came up for sale across the street from their home. The house had belonged to Dr. Jerome Norman Johnson and his wife Alice “Ozzie” Johnson.

“We had already thought of doing a coffee truck,” says Tom. “We had looked at one and designed one. We thought instead of working every weekend and traveling around, we would put a coffee house here.”

The couple came up with the idea to name the establishment Joe’Z Coffee House, after Mrs. Franco’s father.

“A cup of joe and a side of dough is our little mantra,” says the daughter.

Memorabilia from Zanetta’s years in the coffee business can be found in the beautiful home, including a vintage Chase and Sanborn Coffee can and a picture of Zanetta with three 20 pound bags of coffee and a box of what is thought to be yeast. His service medals are displayed in an area that pays tribute to all veterans.

“Dr. Johnson was in WWII, a paratrooper in Normandy,” says Mr. Franco.

Various vintage dinette sets are the main sources of seating, along with a large booth that was moved from the house’s kitchen and built by the doctor that once owned the home. The beamed ceiling in the barista room and the window seat and open stairway in the foyer add character to the coffee house. Numerous books line the shelves of a bookcase. A nearby sign reads “take a book, leave a book.”

“There is a saying, ‘If you love people, you cook them good food.’ (This is) one of the things we pride ourselves in,” Tom says. “People try to tell us we can’t use good ingredients. We eat clean. I use nothing but the best. King Arthur Flour is non-GMO flour and from a sustainable American wheat, non-bleached and non-bromated. We use no hydrogenated oils at all. We use butter, coconut oil, olive oil and nut oils and raw sugars. We try to use organic as often as possible.”

“We do provide gluten-free baked goods. They are always available on Friday and Saturday and during the week if they don’t buy me out. I want people to have the freshest product possible. People don’t just come here for a cupcake. They come here for something different.”

He developed the recipe for the flourless, sugarless, Healthy Oat Muffins inspired by a friend, Karen Hansen, a yoga instructor, who suggested something healthy would appeal to her clients.

“I always liked Whoopie Pies and we discovered them in Lancaster County, Pa. Ours is an open-faced cup with filling.

Pasta Timbales, Papa’s Meatballs, Roasted Tomato Soup and Ritz-Style Salad are family recipes.

“Ritz-Style Salad is a delicious salad served at the Ritz Restaurant on Third Street in Jamestown when I was a young man in the 1960’s, he tells. The Pasta Timbale is a decadent thing we do after Christmas. We serve this during the Feast of the Epiphany.”

He goes on to tell about the Christmas witch, La Befana, who takes small Epiphany gifts to children. The gifts, an orange, a special piece of candy or a small toy, are left in the children’s shoes.

The couple has a passion for serving their fellow man and the Lord.

“We did prison ministry at Collins Correctional and Albion Correctional.”

They are members of Koinonia of Jamestown and Buffalo Cursillio.

“We enjoy it all,” says Mrs. Franco while smiling. “We’re part of a grassroots group called “Keeping Each Other Warm in Jamestown.'”

Recently Thrivent Action Team Live Generously matched Joe’Z patrons’ gifts of hats, gloves, scarves and mittens.

Franco is on the leadership committee of Hope Chautauqua, a drug, alcohol and substance abuse education coalition. Part of the coalition is Addiction Response Ministry, which is a 24-hour service providing help to all who are affected by addiction. The compassionate team gives caring guidance, prayer and direction and runs a 12-step, Christ-centered group that helps guide the addicted to freedom. Help to make a change is available by calling 222-0299. Their web address is They can be also be found on Facebook.

He made his career with Sears, following in the tradition of his father-in-law, working for the retailer for thirty-seven years. After 12¢ years of retirement, a couple of part-time jobs and travel with his wife, visiting grandchildren and enjoying sports, the decision was made to open the coffee house.

He is a character coach with Cross Training Athletics, which is based in Lancaster, New York and part of Section 6 Athletics. His responsibility is to go into local schools one day per week to give a talk on the character of a young man’s heart. Along with Coach Tom Calzone, he services schools in Chautauqua County including Jamestown, Southwestern, Cassadaga Valley and Frewsburg, as well as Falconer, Sherman-Clymer, Panama and Silver Creek-Forestville.

“We train the heart of the athlete from the inside. The lesson we try to teach is ‘to believe, to think, to work and to love with the heart of a champion.’ It makes complete athletes.”

Mrs. Franco worked on WCA’s Behavioral Health units for fourteen years. She loves to walk and formed Jamestown Stroll, a group to get people outside to socialize and enjoy the benefits of walking.

They attend St. James Roman Catholic Church, where they are very involved in numerous activities. She is in the Outreach Office and he chairs St. Joseph’s Table and directs the Easter Cantata of which they both participate. They are part of the St. James Italian Heritage Dancers, which was restarted in honor of the one hundredth anniversary of the church.

Two of their four daughters reside in Jamestown. The other two live in Buffalo and Alaska.

“They’re all in education or service,” says their proud father.

The couple has seven grandchildren.

Joe’Z Coffee House is located at 98 Forest Ave., Jamestown.

Basic Dough

2 ™ tsp dry yeast

1 ¢ c warm water (to touch)

3 ¢ c bread flour

2 tsp salt

¢ tsp pepper

1 T honey or sugar

1 T extra virgin olive oil

Combine yeast with warm water. Let work 5 minutes.

Mix ¢ flour and sugar with yeast for 5min. Add remaining flour mix 5 min then add salt, pepper and oil. Place in oiled bowl. Cover with plastic wrap and place in warm spot* for 1 ¢ hours to double in size. (*Note: I soak a dish towel in water, squeeze out excess water place in micro for 1 minute and drape over bowl to rise.) Roll dough into ball. Cover with towel and rest 15 minutes. Bake at 450 degrees for 15 minutes.

Red Sauce “South Philly-Style”

28 oz tomatoes, crushed (I use Red Pack or Wegman’s non-GMO Verified and non-BPA cans)

¢ c water

¢ tsp basil

™ tsp oregano (optional)

Mix together in heavy duty pot or cast iron Dutch oven with lid. Set burner to Medium setting (5 or 6).  Lower heat to 2-3 when sauce bubbles. Add 1 T sugar (optional).

Now for my “family secret” again the next two ingredents are totally optional and many of you may “opt out” because it’s Fusion cuisine that combines elements of different culinary traditions. Add 4 T butter and 2 T white balsamic vinegar. Reduce to Low setting. Cover, allowing to simmer about one hour or until thick. Enjoy and please like us on Facebook and let me know what you think.

Open-Face Whoopie

¢ c brown sugar

™ c extra virgin olive oil or nut oil, butter, coconut oil melted

¢ c milk, any type (any nut milk will work)

2 eggs

1 tsp vanilla

1 c King Arthur AP flour

2 tsp baking powder

1 c oatmeal (use food processor to make a flour grain)

1/3 c oatmeal

1 tsp cinnamon

pinch salt

Preheat oven to 350 degrees whisk together brown sugar, oil, milk, eggs and vanilla in a bowl. In a large bowl mix all dry ingredients, add wet to dry and combine. I use a special muffin tin that bakes to form a cup or can use regular muffin tin. Grease muffin tins. Spoon batter into tins about three quarters full. If using special pan insert top or form bowl in each cup by using a spoon. Bake 15 to 30 minutes (I do 22 minutes) Cool. Fill bowl with filling and top with blue berries or fruit of choice. One of my favorite is Nutella Mousse.


4 oz cream cheese, softened

2 oz sweetened condensed milk

¢ c confectioners sugar

Beat cream cheese, sweetened condensed milk and confectioners sugar with mixer at low speed until combined and then at higher speed to cream. Set aside.

Nutella Mousse

1 c HD whipping cream

2 T instant coffee

1 c Nutella

Dissolve coffee in cream add the Nutella and whip to soft peaks. Let rest for at least 4 hours then fill Whoopie cup.

Healthy Oat Muffins (Gluten-free, no flour, sugar or oil)

2 ¢ c rolled oats (1 ¢ c ground)

2-3 large overripe bananas (1 cup mashed or 1 cup natural applesauce)

1/3 c honey or pure maple syrup

2 eggs

§ c milk any type, including nut milk

2 tsp real vanilla

2 t baking powder

¢ tsp soda

1/2 tsp salt

1 tsp cinnamon

Optional -¢ cup blueberries, chocolate chips, shredded coconut, raisins or nuts.

Preheat oven to 325. Place oats on baking sheet and toast until lightly browned, about 4-6 minutes, stirring once. Cool to room temperature. This step may be omitted and old fashioned oats can be used, however the toasting adds flavor. Place 1 ¢ cups of oats in a food processor and blend/pulse until they reach a rough flour-like consistency. Mash bananas until there are no lumps. Add honey, eggs, milk and vanilla. Mix to combine. Add dry ingredients (including both ground and unground oats) to wet mix until just incorporated. Allow to sit for 10 minutes to soak the oats. Fold in any optional ingredients, if using. Scoop into lined muffin tins. Sprinkle muffin tops with reserved oats. Press down lightly. Bake at 350 for about 20 to 23 minutes. Makes 14 muffins.

Olive Oil Orange Cake Recipe

2 large seedless oranges

1/3 c Olive Oil (Not Extra Virgin!)

2 c All-purpose flour (I used Gluten Free flour)

1 ¢ tsp baking powder

¢ tsp baking soda

dash of Salt

4 large Eggs

1 ¢ c granulated sugar ( use only 1 cup)

powdered sugar for garnish

Preheat the oven to 350 degrees and lightly grease a 9 inch spring-form pan. Cut off a small slice of the thicker top and bottom parts of each orange. Discard these pieces. Cut the rest of the oranges (flesh and peel) into chunks. Place in food processor and puree until blended but with some texture left. Add oil to oranges and pulse until blended. Mix together the flour, baking powder and soda and salt in a large bowl. Set aside. In a separate bowl, beat eggs until they are light and fluffy and then slowly add sugar. Begin to add the egg mixture in three parts, alternating with the orange mixture, stirring just until combined. (Be careful not to over mix which will deflate the eggs and create a dense cake.) Pour the cake batter into your prepared pan and bake for 50 to 60 minutes or just until a cake tester comes out clean. Cool before slicing. May sprinkle with powdered sugar.

Pasta Timbale

1 T unsalted butter

1 pound Italian meatballs ( about 16 1oz. bite-size)

12 cherry tomatoes

6 hard boil eggs and 1 large egg

8 oz ricotta

1 c bread crumbs

Freshly ground black pepper

¢ c coarsely chopped fresh Italian parsley leaves

1 c freshly grated Parmesan, divided

1 pound small shape pasta, like pastina, orzo, acini di pepe or even small shells

Pasta Timbale Sauce (I use the “South Philly Red”)  and Papa’s Meatballs

Brush 1 large 2qt oven-safe bowl with butter and set aside.

Make and bake meatballs. Combine bread crumbs with ™ cup parsley and ™ cup Parmesan. Pour the bread crumb mixture into the prepared bowl. Press crumbs with fingers around sides to line bowl. Evenly distribute along bottom and up the sides. While the Timbale Sauce is simmering, cook the pasta in the boiling salted water until just shy of al dente, about 9 minutes. Drain the pasta in a colander. Mix 1 egg with ricotta and add the remaining ™ cup parsley and remaining § cup Parmesan to 2 cups of the Sauce. Season with salt and pepper. Stir to combine. Add the Sauce and ricotta mix to pasta. Transfer the pasta mixture to the lined large bowl. Bake at 325 degrees for 25 minutes. Allow to cool and set for 15 minutes. Invert the molded pasta timbale onto warmed serving plate, and serve.

Papa’s Meatballs (Polpetta)

1 lb ground beef (80/20 or 90/10)

2 eggs

1 c grated Romano cheese

1 c bread crumbs

1 T dried basil

¢  T Garlic Powder (optional)

Mix and Bake at 350 degrees for 30-35 minutes. Make 8-10 2oz of 16 plus 1oz meatballs.

Roasted Tomato Soup

(A slow cooker recipe so easy you won’t believe your taste buds.)

1 recipe South Philly Red Sauce

1 large red sweet pepper, halved and seeded

1 cup grated Romano cheese

1-32 oz non-GMO stock/broth (I use Medford Farms or Wegman’s Organic)

To South Philly Red Sauce, add red pepper, Romano and broth. Cook on High setting for 3 hours or Low for 5 hours. Remove pepper halves or blend into soup with immersion blender. Note: to make bisque, add 1 cup whole milk or half and half.

“Ritz” Style Salad


2 tsp white balsamic vinegar

1 1/2 tsp lemon juice

2 tsp finely minced onion or 1 1/2 tsp onion juice

1 1/2 tsp sugar or 1 1/2 tsp  honey

1 1/2 tsp Dijon mustard

1/4 teaspoon dry mustard

1 c mayonnaise, regular or 1 cup low fat (I use Aquafaba Mayonnaise recipe below)

2 T fresh parley, chopped

1 hard boiled egg, diced

Salt & Pepper to taste


14 oz ham, cut into strips

14 oz cooked turkey breast, cut into strips

14 oz Swiss cheese, cut into strips

1/2 c slivered sweet gherkin

1 head iceberg lettuce, shredded

12 -16 pimento stuffed olives

Mayonnaise made with Aquafaba

2 medium cloves garlic, minced

1 T fresh juice from 1 lemon

2 tsp Dijon mustard

3 T liquid from 1 can of chickpeas, plus 12 whole chickpeas

¢ c extra-virgin olive oil

Kosher salt and freshly ground black pepper

Combine garlic, lemon juice, mustard, chickpea liquid and chickpeas in a tall container just large enough to fit the head of an immersion blender. Blend at high speed until completely smooth. Alternatively, blend in the jar of a standard countertop blender. With the blender running, slowly drizzle in EVOO. A smooth, creamy emulsion should form. Season to taste with salt and pepper. Mayonnaise will keep in a covered container in the fridge for up to 1 week.