+++++++++++++++++++++++++++++++++++
Entrance to Joseph Decuis Gourmet Restaurant in Roanoke, Indiana. Noted for Wagyu beef raised on their own Indiana farm.
‘
Interior of Joseph Decuis Restaurant before evening dinner service begins. Paintings were created by a local artist, Tim Johnson, depicting significant historical events in the US and locally.
Joseph Decuis Farm to Table Menu for the evening of Friday, June 23rd
‘
Chopped Greek Salad – with Couscous, artichoke, fennel, red pepper, and deliciously fried eggplant.
‘
BBQ Carrots – creme fraiche, chili oil, shishitos.
Wagyu Delmonico Steak with Fiddlehead ferns as prepared for us at Joseph Decius restaurant.
‘
Richelle Whitenack – Sommelier, Bar Manager and Joseph Decuis Restaurant expert and staff member.
Richelle Whitenack Interview
‘
Executive Chef Marcus Daniel, a Fort Wayne native, at Joseph Decuis restaurant who prepared and supervised the preparation of our meal.
‘
Joseph Decuis Restaurant Four Star awards for Excellence in dining experience as awarded by AAA. They were awarded the Grand Championship in 2019 and 2020 at The Triple Crown Great Steak Challenge in Florida.
‘
Wagyu cattle being raised at the Joseph Decuis farm in Columbia City, Indiana. The cattle are ready for market at 33 months for optimum taste and texture per Alice Eshleman – co-owner of Joseph Decuis restaurant and farm.
The animals at the farm are cared for by Joseph Decuis staff dedicated to the health and wellness without the use of antibiotics and are fed nutritious feed on a year-round basis.
Down the street from the Joseph Decuis restaurant is the The Joseph Decuis Emporium a Lunch and Brunch/Snack business that serves lunch type meals with the availability of Frozen Wagyu beef items from the Joseph Decuis farm and a wide variety of wines, from both domestic and foreign sources.
+++++++++++++++++++++++++++++++++++
