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.
We are going bananas over our banana cream pie and we hope you do too.
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!
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.
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.
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.
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!
An old time classic, this simple traditional meal has been “butchered” over the years missing the beautiful honest simplicity of an old-time staple.
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!
It may be Spring but it is a New Year as the U.S. gets a handle on Covid and starts opening up again. Come celebrate the New Year with us as we welcome back our friends and family with our fresh Spring menu.
We have been patiently waiting for our Mangalitsa prosciutto to finish curing and it has finally arrived - just in time for the Holidays. As what we call farm to fork, or others say farm to table, there is a special sense of accomplishment when such an endeavor is so deliciously successful!
We love being Farm to Fork, or Farm to Table as many would say, but Joseph Decuis Farm started out as just our private home where we raised our children. Artist Penny French-Deal created a painting of the farm and it hangs in the Emporium for all to see. This painting has many family stories embedded in the artwork and I wanted to share not only the painting but also some of the stories. Yes, moms and dads out there, watch out! Kids growing up goes by too fast!