We are so much more than a restaurant. There are many aspects to Joseph Decuis such as the fine dining restaurant, the farm that supplies it, and our bed & breakfasts. Our Emporium is a shop and the location for casual dining, and then there are many entities that make up each location. I am proud to have such a talented team of employees working together to create the synergy that is Joseph Decuis. It takes many to tell our story and I hope you enjoy our blog as we prepare your Joseph Decuis experience in a multitude of ways.
Alice Eshelman, Proprietor
Be Well on the Farm is the wellness focus of Joseph Decuis where we will be creating events to inspire a healthy focus, influence awareness and encourage personal development.
We are going bananas over our banana cream pie and we hope you do too.
How fresh can shrimp be that's shipped in from Asia or South America? What kind of trace ability is possible for these crustaceans? What standards and conditions are they raised under? The majority of shrimp we import is now "farm raised" but as consumers we have no idea under what conditions. How do we as consumers exercise due diligence when we care about the quality of our shrimp. The answer? Buy local!
An old time classic, this simple traditional meal has been “butchered” over the years missing the beautiful honest simplicity of an old-time staple.
Here at Joseph Decuis we grow over 150 varieties of fruits, vegetables, herbs, and flowers that add flavor and color to every meal. We look to bring something new to the table and to change the relationship Hoosiers have with vegetables.
Winter gardening offers its challenges especially in northern Indiana on Joseph Decuis farm. Fortunate to garden in a hoop house, the understanding of plants and vegetables and how they grow and prosper is essential. Andy walks us through the difficulties of winter gardening in his blog and meanwhile we are still enjoying hardy vegetables from the garden.
Chef Adam prepares a Wagyu ribeye in the Joseph Decuis kitchen while we watch. Wow. https://youtu.be/Orfk94BJObA
This historic home, nestled in the Indiana countryside, was built in 1884. It serves Joseph Decuis as our Farmstead Inn bed & breakfast. Take a look inside the home and book your reservation today!
This home recipe is a Sunday family favorite, what we call ”bruschelone," the family name for "Braciole", a Italian version of stuffed rolled beef. At our house, of course I use a Wagyu flank steak (available at the Emporium in Roanoke) and with all of its incredible marbling, it cooks up beautifully.
We used this recipe recently for the starter at the U.S. State Department event at the farm, the Indiana Forum and we are also featuring it for our next Vineyard Lunch on September 17 which celebrates the cuisine and wines of Spain.
Recently, we had the honor of hosting the Indiana Forum dinner at the Farm. Amazing! Over 30 representatives from Washington D.C. plus foreign dignitaries traveled to Fort Wayne, Indiana to participate, spearheaded by Senator Dan Coats' office in a non partisan exploration of Indiana.
The Joseph Decuis Farm is hosting an Ashtanga Yoga series led by Fort Wayne Ashtanga practitioner, Eliza Miron. Sign up and experience the ultimate zen as you practice the art of Ashtanga yoga in the tranquil atmosphere of the Indiana countryside.
This time of year it's tempting to think the green fields are teeming with life, but in reality they more closely resemble sterilized operating rooms then the complex ecosystems that once thrived across the country. Today, farmers spray insecticides and herbicides until only a single cash crop remains. In their wake they leave desolate fields, void of almost all life.
There is a sense of magic out on the farm during our dinners and events. Our Farm to Fork dinner earlier this month was one of those magical events - check out the menu and photos, and see some exciting upcoming events!
If you've ever wondered how our fine dining establishment ended up in Roanoke, IN, here's your answer. Read about how our desire to grow something big (literally) created the farm to fork experience that is Joseph Decuis.
As summer begins to set in, we enjoy a true seasonal treat - the squash blossom. Squash blossoms offer us the delicate flavor of summer and its bright color makes it one of our favorite appetizers. Check out the recipe!
Take a look inside the journey of Squash Blossoms from plant to plate and see how these finicky flowers turn into the perfect summertime delicacy.