Showing posts with label Joseph Decuis Gourmet Restaurant. Show all posts
Showing posts with label Joseph Decuis Gourmet Restaurant. Show all posts

Wednesday, April 6, 2011

'Joseph Decuis café open'

Quoting from today's news item from Stefanie Scarlett:

"Building on the success of its popular 'Hot Off the Grill' cookouts, the Emporium at Joseph Decuis opened a casual café last week.

The menu includes sandwiches, burgers, soups and salads, many of the ingredients locally sourced. Daily features will be added soon.

There’s also a cooler with “to go” items, such as sandwiches and brownies.

Most prices are $4 to $10. Lunch hours for the Decuis Emporium Café are 11 a.m. to 3 p.m. Mondays to Saturdays.

Dinner hours are 5 to 7 p.m. Wednesdays to Saturdays."

Link to The Journal Gazette

Tuesday, March 22, 2011

"Business People" Update

Quoting from the February 27 Journal Gazette:

"Aaron Butts of Joseph Decuis was named a 2011 James Beard Foundation Award semifinalist for 'Best Chef-Great Lakes.'”

Link to the journalgazette.net

Thursday, March 10, 2011

Fork to Farm: 'Rural entrepreneur fosters "innovation culture"'

Quoting from the article:

"'I thought the insurance business would be the catalyst for Roanoke’s growth but our restaurant has turned out to have the magnetic effect of a major league sports franchise,' says Pete Eshelman, owner of Joseph Decuis. This multi-faceted culinary business is named after an ancestor whom Eshelman credits for the family’s love of great local food and fine dining. The award-winning restaurant sources half of its foods from nearby farms and has attracted other businesses to town.

State of Indiana officials encouraged organizers of a recent Chicago Federal Reserve Bank rural development conference to invite Eshelman to speak. His story about the role of entrepreneurship in sparking Roanoke’s revival underscores a recent Chicago Council of Global Affairs report which found that rural regions 'must do much more to encourage homegrown companies" to foster "an innovation culture.'"

Link to the article

Saturday, February 26, 2011

Business Weekly: "Joseph Decuis earns 'Certified Humane' distinction"

Quoting from the February 17 posting:

"The Wagyu beef, beef products and eggs of the Joseph Decuis Farm, Restaurant and Culinarium in Roanoke have obtained Humane Farm Animal Care’s humane raised and handled certification.

HFAC is a nonprofit organization formed to develop industry-independent, scientifically sound standards for the welfare of animals involved in food production. It is supported by dozens of animal welfare groups, including the American Society for the Prevention of Cruelty to Animals.

Joseph Decuis uses the certified beef and eggs as ingredients for some of its menu items, and is among six restaurants across the country the HFAC website lists as "Certified Humane." It is the only Indiana restaurant on the list."

Link to the Greater Fort Wayne Business Weekly

Thursday, February 24, 2011

Travel for taste: 'Rural fine restaurants thrive on out-of-town diners'

Quoting from the article by Stephanie Scarlett:

"In Roanoke, the upscale Joseph Decuis lures about 95 percent of its diners from other towns, owner Alice Eshelman says. 'While we greatly enjoy our small-town location, we also enjoy having 500,000 people within a close proximity,' she says, adding that the restaurant has regular visitors from Indianapolis and Chicago. 'So we see our small-town appeal as an absolute plus, taking advantage of the best of both worlds,' Eshelman says...One idea that is catching on, even in the Midwest, is the 'farm to fork' philosophy, which focuses on local ingredients and the entire food-chain process. More restaurants are highlighting the source of their food, such as duck from Maple Leaf Farms in Milford and chicken from Gunthorp Farms in LaGrange. Joseph Decuis in Roanoke raises its own Wagyu cattle and Mangalitsa pigs; its chickens provide eggs."

Link to The Journal Gazette

InsideINdianaBusiness.com: 'Farm to Fork Restaurant Receives Certification'

Quoting from the posting:

"The Joseph Decuis Farm, Restaurant and Culinarium in Roanoke says it's the first Certified Humane restaurant in Indiana and only one of six in the country. The designation means the establishment's Kobe-style beef and eggs have been produced on its northeast Indiana farm according to the Humane Farm Animal Care organization's standards."

Link to InsideINdianaBusiness.com

'Joseph Decuis...one of six restaurants in the country to be named a Certified Humane restaurant'

Quoting from Cindy Larson's Restaurant Notes:

"Actually, the designation is for the Joseph Decuis Farm, Restaurant and Culinarium. Specifically, Joseph Decuis is recognized as a producer of Certified Humane Raised and Handled Wagyu beef, beef products and eggs, which are used at the restaurant and culinarium (the commercial kitchen used to prepare food for sale outside the restaurant).

The program requires the humane treatment of farm animals from birth through slaughter. Alice and Pete Eshelman, who own the restaurant, farm and culinarium, raise Wagyu beef on a farm near Roanoke."

Link to the News-Sentinel.com

Thursday, February 17, 2011

Joseph Decuis Executive Chef Aaron Butts Makes Semifinalist Roster for 2011 James Beard Foundation Awards

The 2011 James Beard Foundation Awards Semifinalists for Restaurants and Chefs were announced today and Joseph Decuis Executive Chef Aaron Butts is on the semifinalist list for "Best Chef - Great Lakes." The James Beard organization divides the nation by region for its "Best Chefs in America Competition." Butts and the Joseph Decuis team cooked at the James Beard House in New York in August 2010.

For information visit: http://www.jamesbeard.org/blog/index.php/2011/02/awards-watch-2011-restaurant-and-chef-awards-semifinalists

Judges from across the country will take a look at the list below and vote to narrow it down to a final list of nominees. James Beard Foundation will be live tweeting the finalists/nominee announcement on March 21.

Wednesday, February 16, 2011

Joseph Decuis Gourmet Restaurant, Farm and Culinarium Now Certified Humane® by Humane Farm Animal Care

The Joseph Decuis 'Farm to Fork' enterprise headquartered in Roanoke, IN, just outside Fort Wayne, is now Certified Humane® by Humane Farm Animal Care (HFAC) for both its Gourmet Restaurant and Farming Operations' Wagyu Beef & Beef Products and Free-Range Laying Hens. In addition, Joseph Decuis is now included in the OpenTable® 'Top 50 Best Overall U.S. Restaurants' (only one in Indiana) and rated as a Chicago 'AAA Four Diamond Restaurant' for the sixth consecutive year.

The Certified Humane® designation assures customers that Joseph Decuis Wagyu Beef and eggs have been produced on the Joseph Decuis Farm according to HFAC's precise standards for humane farm animal treatment. Animals must receive a nutritious diet without antibiotics or hormones, and must be raised with shelter, resting areas and space sufficient to support natural behavior. Compliance with the HFAC standards is verified through annual on-site visits by HFAC's third-party inspectors.

Link to the HFAC news release about the Joseph Decuis certification: http://ow.ly/3XGnS

Pete and Alice Eshelman, pioneers in the 'Farm to Fork' dining experience, have nurtured what started out as a small town gourmet restaurant into a world-class fine dining destination which is now included in the OpenTable® 'Top 50 Best Overall U.S. Restaurants' and rated as a Chicago 'AAA Four Diamond Restaurant' for the sixth consecutive year.

OpenTable, Inc., a leading provider of free online reservations for diners and guest management systems for restaurants, announced the winners of its 2010 Diners' Choice awards for the Best Overall restaurants in mid-December. The list of winners was derived from more than 7 million reviews submitted by OpenTable diners. Joseph Decuis Gourmet Restaurant was the only winner in Indiana. Visit: http://press.opentable.com/releasedetail.cfm?ReleaseID=537433

In addition to the OpenTable® recognition, the Joseph Decuis Gourmet Restaurant was again rated as a AAA/CCA Four Diamond Restaurant for 2011. Joseph Decuis has made the list since 2006. Only three other restaurants in Indiana were given Four Diamond distinction by AAA. Visit: http://media.aaachicago.com/images/10032/2011FourDiamond.pdf

Link to the PR Newswire Release

Link to the PR Web Newswire

Link to the Pitch Engine Social Media Release [includes three videos]

Thursday, February 10, 2011

WISH TV's IndyStyle: Chef Aaron and Alice Eshelman Demonstrate Delicious Joseph Decuis Ragu Bolognese

Joseph Decuis Proprietor Alice Eshelman and Executive Chef Aaron Butts appeared on WISH-TV Channel 8 (Indianapolis) yesterday demonstrating how to make yummy Ragu Bolognese. The recipe is found at the IndyStyle website, plus video if you missed the show. Link to view the broadcast.

As Alice explained to Andi and Tracy at IndyStyle, Valentine's dinner reservations are close to full at this time, but there is still time to order your sweetie a gift certificate to Joseph Decuis -- link for details. More recent news about Joseph Decuis Gourmet Restaurant in Roanoke:

Joseph Decuis Makes OpenTable's Top 50 Best Overall U.S. Restaurants in 2010 Diners' Choice Awarda. (December 17, 2010)

Joseph Decuis in Roanoke, Indiana has once again been named a Four Diamond restaurant by AAA Chicago. The restaurant has made the list since 2005. (January 15, 2011)

Wednesday, January 26, 2011

The Dish: "Joseph Decuis fixes Chilean wine lunch" February 5

Quoting from the posting by Stefanie Scarlett:

"Enjoy a taste of Chile when Joseph Decuis in Roanoke has its next wine luncheon at noon Feb. 5. The menu will feature whitefish ceviche, chorizo-crusted sea bass with saffron risotto, empanada de pino (turnover with braised Wagyu beef, raisins and hard-boiled egg) and a fruit torte. It’s $40 with two glasses of wine, or $28 without the wine, plus tax and gratuity. Reservations are required; call 260-672-1715. The restaurant also will serve a four-course dinner on Valentine’s Day."

Link to journalgazette.net for details

Tuesday, January 25, 2011

Restaurant Notes: 'Joseph Decuis honor'

Quoting from Cindy Larson's column:

"Congratulations to Joseph Decuis in Roanoke for being named a Four Diamond restaurant by AAA Chicago. Only three other restaurants in Indiana were given the AAA distinction. Joseph Decuis has been on the list since 2005."

Link to The News-Sentinel column

Saturday, January 15, 2011

'Joseph Decuis named one of AAA's Four Diamond restaurants in Indiana'

Quoting from the web post:

"Joseph Decuis in Roanoke, Indiana has once again been named a Four Diamond restaurant by AAA Chicago.

The restaurant has made the list since 2005. Only three other restaurants in Indiana were given Four Diamond distinction by AAA."

Link to wane.com

Tuesday, January 4, 2011

"Best of 2010 - A flavorful year"

Quoting from the article:

"Joseph Decuis, Roanoke – No restaurant uses a finer array of gourmet ingredients or better represents the farm-to-table concept. If you are a true foodie, this place is heaven."

Executive Chef Aaron Butts is pictured with the Joseph Decuis pasta Bolognese.

Link to The Journal Gazette

Tuesday, December 28, 2010

The Journal Gazette: "Joseph Decuis on Open Table’s ‘Best’ list"

Quoting from the recent posting:

"Joseph Decuis in Roanoke has been named one of the best 50 restaurants in the country, according to Open Table, the free online restaurant reservation system.

It’s the only Indiana restaurant to make the 'Best Overall' list, which is based on more than 7 million customer reviews during the past year. Restaurants from 22 states and Washington, D.C., made the list."

Link to journalgazette.net

Tuesday, December 21, 2010

Restaurant Notes: 'Kudos for Joseph Decuis'

Quoting from Cindy Larson's column:

"It's been a banner year for Joseph Decuis restaurant in Roanoke. In August, the staff was invited to cook at the esteemed James Beard House in New York City. Now OpenTable Inc. diners have chosen the restaurant as one of the 50 best overall restaurants in the United States. OpenTable provides free online reservations for diners and guest-management systems for restaurants. The list of winners is derived from more than 7 million reviews submitted by OpenTable diners."

Link to news-sentinel.com

Friday, December 17, 2010

Joseph Decuis Makes OpenTable's Top 50 Best Overall U.S. Restaurants in 2010 Diners' Choice Awards

Quoting from the OpenTable website:

"Our diners have spoken! Below are the top 50 restaurants OpenTable diners identified as the 'Best Overall' based on more than 7 million restaurant reviews over the last year.

As you will see, the list features a delicious variety of restaurants across 22 U.S. states and Washington, D.C. If you ever had the desire to go on a culinary road trip, consider this list your map!"

The 2010 Winners of OpenTable's Annual Diners' Choice Awards

•Addison at the Grand Del Mar — San Diego, CA
•Ambience — Carmichael, CA
•Binkely's Restaurant — Cave Creek, AZ
•Blue Hill at Stone Barns — Pocantico Hills, NY
•Bone's — Atlanta, GA
•Boulevard Bistro — Elk Grove, CA
•Café Renaissance — Vienna, VA
•Charleston — Baltimore, MD
•Charleston Grill — Charleston, SC
•Chez Francois — Vermillion, OH
•Cyrus — Healdsburg, CA
•Daniel — New York, NY
•Daniel Lounge Seating — New York, NY
•Eleven Madison Park — New York, NY
•Erling Jensen The Restaurant — Memphis, TN
•Fearrington House Restaurant — Pittsboro, NC
•Forage — Salt Lake City, UT
•Fountain Restaurant — Philadelphia, PA
•Franklinville Inn — Franklinville, NJ
•Frasca Food and Wine — Boulder, CO
•Halls Chophouse — Charleston, SC
•Highlands Bar & Grill — Birmingham, AL
•Joseph Decuis — Roanoke, IN
•Kai — Chandler, AZ
•L'Auberge Chez Francois — Great Falls, VA
•Le Bernardin — New York, NY
•Les Nomades — Chicago, IL
•Madrona Manor — Healdsburg, CA
•Mama's Fish House — Paia, HI
•NAOE — Sunny Isles, FL
•Orchids at Palm Court — Cincinnati, OH
•Palace Arms at the Brown Palace — Denver, CO
•Per Se — New York, NY
•Plume at the Jefferson Hotel — Washington, DC
•Primo — Rockland, ME
•Russell's Steaks, Chops and More — Williamsville, NY
•Saint Jacques French Cuisine — Raleigh, NC
•St. John's Restaurant — Chattanooga, TN
•Terrapin Restaurant —Virginia Beach, VA
•The 1913 Room — Grand Rapids, MI
•The French Laundry — Yountville, CA
•The French Room — Dallas, TX
•The Gamekeeper — Boone, NC
•The Hobbit — Orange, CA
•The Kitchen Restaurant — Sacramento, CA
•The Melting Pot — Myrtle Beach, SC
•Uchi — Austin, TX
•Vetri — Philadelphia, PA
•Vintage Tavern — Suffolk, VA
•White Barn Inn — Kennebunkport, ME

Link to the OpenTable news release

Thursday, December 16, 2010

Gotta Love It Food Blogger Dee Long describes Joseph Decuis Soup as a 'A Bowl of Delicious Comfort'

Quoting from Dee's review:

"The first thing you notice about these soups is the intense aroma and pure flavors that seem to just dance on your tongue. What ever variety you choose is sure to satisfy, chock full of fresh farm to table ingredients. Seafood gumbo, Wagyu Beef Chili (from beef raised on their own farms) and New England Clam Chowder were among our favorites (check their website for the 13 available varieties). Pumpkin soup is a seasonal favorite available only through this month."

Link to Dee Long's "Gotta Love It" site

Joseph Decuis soups are available for purchase at The Joseph Decuis Emporium and Emporium Fine Wines in Roanoke, IN, outside Fort Wayne. Note: although the restaurant is closed on Christmas Eve, the Emporium will be open from 10 a.m. to 2 p.m. for last minute shopping.

Link to the Joseph Decuis December newsletter

Link to the Joseph Decuis Emporium webpage for information about the soups, fine wines, Wine & Wagyu Club, gift certificates and more

Friday, December 10, 2010

'Let's Just Talk' - Features the Joseph Decuis Story - Everything You've Wanted to Know about Farm to Fork Dining

Cincinnati's Kathryn Raaker visited Roanoke, IN, and featured the Joseph Decuis team on her radio show recently. Take a listen to Pete & Alice Eshelman, proprietors, and Executive Chef Aaron Butts.

Let's Just Talk - Part One

Let's Just Talk - Part Two

Link to KathrynRaaker.com

Wednesday, December 8, 2010

December is a time to celebrate at Joseph Decuis Gourmet Restaurant

"December is a time for celebrations and we have plenty of ways to help. Join us for our vineyard luncheon or special holiday wine dinner. Shop our unique Emporium for out of the ordinary wines, beautiful decanters and a fabulous selection of wine gift bags. We have our Signature Wooden Wine Crates on sale-they are amazing. The two-bottle box with lid is $15.95, the large crate is only $19.95. The boxes are branded with our logo, they make excellent gifts, and they are simply gorgeous," Carmen McGee, Joseph Decuis Emporium Fine Wine Manager + Joseph Decuis Restaurant Manager & Wine Director.

Link to the Joseph Decuis December Newsletter