Joseph Decuis Gourmet Restaurant, Farm, Emporium, Culinarium & Inn Celebrates Ten Years of Growth & Dedication to Excellence in the 'Farm to Fork' Tradition

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The Joseph Decuis 'Farm to Fork' enterprise located in Roanoke, IN, just outside Fort Wayne is celebrating its tenth anniversary in business. Proprietors Pete & Alice Eshelman, pioneers in the movement for fine dining restaurants to operate their own farms and gardens, have taken the 'Farm to Fork' experience to a new level during the past decade. Distinguishing themselves by raising Wagyu 'Kobe-style' beef at the Joseph Decuis Farm, they've nurtured what started out as a small town gourmet restaurant into a world-class fine dining destination that now includes the Farm, Emporium, Culinarium and Inn. Most recently the restaurant was honored to cook at the prestigious James Beard House in New York.

Joseph Decuis is celebrating its tenth anniversary milestone this fall. The announcement is made by Alice Eshelman, co-founder and proprietor of the Jospeh Decuis Gourmet Restaurant, Farm, Emporium, Culinarium and Inn located in the cozy Indiana town of Roanoke, just outside Fort Wayne. Along with husband Pete, the couple has built the Joseph Decuis brand and its dedication to excellence in the 'Farm to Fork' tradition into a world-class fine dining destination during the past decade.

The crown jewel of achievement occurred in August, when Joseph Decuis, led by Executive Chef Aaron Butts, was invited to serve at the prestigious James Beard House in New York. Alice Eshelman says, "From start to finish the evening was flawless. The menu was a tribute to Indiana farm-raised natural foods with the Joseph Decuis flair."

To reflect on the history of Joseph Decuis, in the spring of 2001 following the opening of the restaurant in 2000, the Eshelmans built a raised bed garden for all-natural vegetables and herbs.  The garden has since tripled in size and provides most of the seasonal vegetables and herbs used at the restaurant. 

In 2004, Pete gave Alice 20 pregnant heifers (an extremely touching and romantic gesture, as Alice fondly recalls) and the gift became the start of the Joseph Decuis Wagyu Farm and the kobe-style beef featured on its menu. Along the way, the Eshelmans added free range hens for their eggs, built a beautiful outdoor pavilion for outdoor events and added the popular 'Farm to Fork' dinner series. "Where else but at the farm, for the true Farm to Fork dining experience?" Alice Eshelman says.

Over the years, Joseph Decuis has continued to win high honors for outstanding food, service and wines. AAA distinguished Joseph Decuis as a Four Diamond restaurant, recognizing excellence in food, hospitality and service - the only restaurant in Northeast Indiana with such distinction. Jospeh Decuis is also honored by Wine Spectator Magazine as one of only three restaurants in Indiana with its Best of Excellence award.

The Joseph Decuis Farm

The Eshelmans advocate the 'Farm to Fork" experience so much, they established the Joseph Decuis Farm where they raise the legendary "Kobe style" Wagyu beef, free range hens and herbs and vegetables for their Restaurant, Emporium (retail store) and Culinarium (master kitchen). The farm is locaed six miles from the restaurant in a beautiful rural setting.

"Because we grow the food ourself at Joseph Decuis, we have absolute control over ensuring superior quality," Alice Eshelman explains. "We believe in and strictly adhere to all-natural, drug-free, humane, stress-free and sustainable farming practices. Japanese Wagyu experts have called our Joseph Decuis Farm ' Heaven for Wagyu.'"

Joseph Decuis is the only restaurant in the United States raising Wagyu beef on its own farm strictly employing the all-natural, humane Japanese husbandry practices taught by the legendary Wagyu farmer, Mr. Shogo Takeda. Visit: http://www.josephdecuis.com/farm.

Joseph Decuis Emporium & Culinarium

The Emporium offers signature Joseph Decuis gourmet foods to enjoy at home (online ordering is under development). Visit, http://www.josephdecuis.com/emporium.

The Culinarium is the Joseph Decuis master kitchen, where we create, ideate, prepare, test and teach - all with the intent of providing excellent food from farm-raised products. The results of those efforts are offered at the Emporium. The Culinarium hosts monthly cooking classes. Visit, http://www.josephdecuis.com/culinarium/cooking-classes.

Joseph Decuis Inn

A comfortable bed & breakfast provides restoration and respite from the hurried pace. A short walk from the restaurant, this quiet residence is the perfect destination for an overnight stay in Roanoke after a wonderful dinner. Visit, http://www.josephdecuis.com/inn.

About Joseph Decuis

Located in Roanoke, IN, Joseph Decuis (pronounced day-QUEEZ) is truly a Farm to Fork restaurant: raising its own Wagyu (Kobe-style) beef, using eggs from the chickens on its farm, and (when in season) cooking with herbs and vegetables from its two gigantic gardens. Visit the website at http://www.josephdecuis.com or Facebook Fan Page at http://www.facebook.com/pages/Roanoke-IN/Joseph-Decuis/109743874743?ref=ts.

On September 22, Joseph Decuis was featured on the WISH-TV Indy Style program. Link to view the cooking segments: http://www.wishtv.com/dpp/indy_style/in_indy_now/joseph-decuis-farm?ref=scroller&categoryId=10022&status=true

Contacts:

Alice Eshelman, Joseph Decuis - josephdecuis.com - 260-672-1715

Maggie Holben, Absolutely PR - http://www.absolutelypr.com - 303-984-9801

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ALICE ESHELMAN

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