Blog
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
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Welcome to our Farm 2 Fork Dinners!
This photo was taken at our very first Farm to Fork dinner in 2005. Photographer and friend, Steve Vorderman, was leaving when he happened to turn around and capture the essence of the evening with this glorious photo. Still one of our favorite photos of all time, these farm to fork dinners are favorites as well. Come enjoy one!
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SUPER BOWL - Chiefs or 49’ers?
Both the 49'ers and the Chiefs have a special place in my heart because of my dad, who was an amazing athlete, intellect and dad. I think I will have to root for both teams. In honor of the Superbowl, we are offering special carry-out items for you to entertain your crowd with on Sunday but hurry to get your order in. GO TEAMS!
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DO YOU WAGYU?
In a world that is overloaded with misinformation, here is a definitive guide to Wagyu, the amazing breed of cattle that is changing beef in the world. This podcast is hosted by Desi Cicale from Herd Nerdz and she interviews Pete Eshelman, owner of Joseph Decuis. (Pictured is Hilary Eshelman on the back of Dan.)
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Joseph Decuis receives the DiRōNA Award of Excellence
The DiRōNA Award is one of the most respected awards in the dining and hospitality industry. We are pleased to announce Joseph Decuis is a recent recipient of this highly valued designation.
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The Farm to Fork Experience
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!
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The Glorious Mangalitsa Prosciutto
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!
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March/April 2021 A Happy New Year
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.
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Be Well on the Farm
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.
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Off to the James Beard House with our favorite dessert
We are going bananas over our banana cream pie and we hope you do too.
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Indiana Shrimp?
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!
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Food Alert! Creamed Chipped Beef on Toast
An old time classic, this simple traditional meal has been “butchered” over the years missing the beautiful honest simplicity of an old-time staple.
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Summer Starts in February
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.
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Vegetable Gardening in January
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.
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Our Farmstead Inn is Out of this World
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!
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Favorite Sunday Afternoon Recipe
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.
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Showcasing Indiana: Washington D.C. Comes to the Farm
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.
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Yoga on the Farm with Eliza Miron
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.
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A Beautiful Evening
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!
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Why Roanoke?
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.
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Summer Freshness from the Farm
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!
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Of Golden Goodness
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.