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

ROANOKE, Ind., Sept. 23 /PRNewswire/ -- Joseph Decuis is celebrating its tenth anniversary this fall. The announcement is made by Alice Eshelman, proprietor of the Joseph Decuis Gourmet Restaurant, Farm, Emporium, Culinarium and Inn located in Roanoke, Indiana, 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 honored to cook 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."

Following the opening of the restaurant in 2000, the Eshelmans began a farm to serve the restaurant first by building a raised bed garden for all-natural vegetables and herbs.  Today the garden provides most of the seasonal vegetables and herbs used at the restaurant. 

In 2004, Pete gave Alice 20 pregnant heifers 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 eggs, built a pavilion for outdoor culinary events and added the 'Farm to Fork' dinner series.

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. Joseph Decuis is also honored by Wine Spectator Magazine as one of only three restaurants in Indiana with its Best of Excellence Award.

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 free-range hens on its farm, and cooking with herbs and vegetables from its gardens.  Visit http://www.josephdecuis.com or Facebook at http://www.facebook.com/pages/Roanoke-IN/Joseph-Decuis/109743874743?ref=ts.

SOURCE Joseph Decuis