The Joseph Decuis 'Farm to Fork' enterprise located in Roanoke, IN, just outside Fort Wayne is celebrating its tenth anniversary in business. Proprietors Pete & Alice Eshelman, pioneers in the movement for fine dining restaurants to operate their own farms and gardens, have taken the 'Farm to Fork' experience to a new level during the past decade. Distinguishing themselves by raising Wagyu 'Kobe-style' beef at the Joseph Decuis Farm, they've nurtured what started out as a small town gourmet restaurant into a world-class fine dining destination that now includes the Farm, Emporium, Culinarium and Inn. Most recently the restaurant was honored to cook at the prestigious James Beard House in New York.

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Joseph Decuis Gourmet Restaurant, Farm, Emporium, Culinarium & Inn Celebrates
Ten Years of Growth & Dedication to Excellence in the 'Farm to Fork' Tradition
The Joseph Decuis 'Farm to Fork' enterprise located in Roanoke, IN, just outside Fort Wayne is celebrating its tenth
anniversary in business. Proprietors Pete & Alice Eshelman, pioneers in the movement for fine dining restaurants to
operate their own farms and gardens, have taken the 'Farm to Fork' experience to a new level during the past decade.
Distinguishing themselves by raising Wagyu 'Kobe‐style' beef at the Joseph Decuis Farm, they've nurtured what
started out as a small town gourmet restaurant into a world‐class fine dining destination that now includes the Farm,
Emporium, Culinarium and Inn. Most recently the restaurant was honored to cook at the prestigious James Beard
House in New York.
Roanoke, IN, September 23, 2010 ‐ Joseph Decuis is celebrating its tenth anniversary milestone this fall. The
announcement is made by Alice Eshelman, proprietor of the Joseph Decuis Gourmet Restaurant, Farm,
Emporium, Culinarium and Inn located in the charming, small Indiana town of Roanoke, 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 invited to serve dinner at the prestigious James Beard House in New York. Alice Eshelman says, "From
start to finish the evening was flawless, delicious and fun. The menu was a tribute to Indiana farm‐raised
natural foods with the Joseph Decuis flair, and New York applauded and savored every bite. We made Indiana
proud!"
To reflect on the history of Joseph Decuis, following the opening of the restaurant in 2000, in an effort to
enhance food quality the Eshelman’s built a raised bed garden for all‐natural vegetables and herbs. Today, the
gardens provide most of the seasonal vegetables and herbs used at the restaurant.
In 2004, Pete gave Alice 20 pregnant heifers (an extremely touching and romantic gesture, as Alice fondly
recalls) 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 their eggs, built a beautiful outdoor
pavilion for special culinary events and added the popular “Farm to Fork” dinner series. "Where else but at the
farm, for the true “Farm to Fork” dining experience?" Alice Eshelman says.
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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, recognizing
its wine program for having one of the most outstanding restaurant wine lists in the world.
The Joseph Decuis Farm
The Eshelmans advocate the 'Farm to Fork" experience so much, they established the Joseph Decuis Farm
where they raise the legendary "Kobe style" Wagyu beef, free range hens and herbs and vegetables for their
Restaurant, Emporium (retail store) and Culinarium (master kitchen). The farm is located six miles from the
restaurant in a beautiful rural setting.
"Because we grow the foods for Joseph Decuis, we have absolute control over ensuring superior quality," Alice
Eshelman explains. "We believe in and strictly adhere to all‐natural, drug‐free, humane, stress‐free and
sustainable farming practices. Japanese Wagyu experts have called our Joseph Decuis Farm ' Heaven for
Wagyu.'"
The Joseph Decuis Wagyu Beef Story
Joseph Decuis is the only restaurant in the United States raising Wagyu beef on its own farm strictly employing
the all‐natural, humane Japanese husbandry practices taught by the legendary Wagyu farmer, Mr. Shogo
Takeda. Facts about Wagyu beef and Joseph Decuis:
 Wagyu beef is considered by connoisseurs as the finest‐tasting beef in the world. Wagyu has only been available
in the United States since the mid‐70s and is a scarce commodity of superior quality. While less than 2% of all
beef raised in the US meets the USDA quality of “prime,” Wagyu exceeds the quality of prime.
 Wagyu can literally be translated to mean Japanese beef – “wa” means Japanese and “gyu” means beef. It is a
breed of cattle native to Japan and considered a Japanese national treasure. This is the breed that produces the
world renowned “Kobe beef.”
 Joseph Decuis originally put Wagyu on its restaurant menu as an experiment. Overwhelmed with its tenderness
and great taste, the Eshelmans embarked on a journey to learn more about Wagyu. This journey ultimately took
them to Japan, where they met the legendary Japanese Wagyu farmer, Mr. Shogo Takeda.
 Mr. Takeda taught the Joseph Decuis team many of the closely guarded secrets of raising Wagyu; under his
tutelage, the Eshelmans acquired Takeda Wagyu breeding stock, designed their farm facilities in the Japanese
style, and have strictly adopted Mr. Takeda’s husbandry practices.
 Joseph Decuis raises two types of Wagyu – full‐blooded Wagyu and Wagyu crossed with Angus. Both provide
quality which exceeds the USDA grade of Prime. The Wagyu crossed with Angus is very desirable and suitable
for the American palate, as Americans love the robust taste of Angus beef.
 To produce this superior beef in an all‐natural, drug‐free manner it takes almost twice as long to raise and finish
Wagyu as compared to commercial cattle; it is best enjoyed in small servings, and its superior taste is well worth
the cost.
 Studies conducted by the American Journal of Clinical Nutrition have shown that Wagyu beef is healthy beef and
Nutritionists from Texas A&M found that Wagyu has more mono‐unsaturated fats than any other breed of
cattle.
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Joseph Decuis Emporium
The Emporium offers signature Joseph Decuis gourmet foods to enjoy at home. Wagyu beef is offered in various cuts
and preparations, as well as gourmet soups, gumbos, chowders, bisques, sauces, and more, are available. Joseph Decuis
also sells products that come directly from 'Like‐Minded Farms' in the area that hold themselves to the same natural,
drug‐free, humane standards. To learn more about our partner farms visit, http://www.josephdecuis.com/farm/like‐
minded‐farms.
Joseph Decuis Culinarium
The Culinarium is the Joseph Decuis master kitchen, where its Chefs create, ideate, prepare, test and teach – all with the
intent of providing excellent food from farm‐raised products. The results of those efforts are offered at the Emporium
and are available at select specialty retailers in the region – like butcher shops, wine shops and grocery stores – who
share a passion for natural, gourmet foods. The Culinarium hosts monthly cooking classes teaching professional cooking
techniques to hands‐on preparation of classic dishes and the latest trends. Visit,
http://www.josephdecuis.com/culinarium/cooking‐classes.
Joseph Decuis Inn
This comfortable bed and breakfast is a short walk from the restaurant and the perfect destination for an overnight stay
in Roanoke after a wonderful dinner. While a perfect romantic getaway location for two, the Inn can also be booked for
celebrating with family or friends, or for special events. The Inn is an exquisite example of turn‐of‐the‐century
architecture — with a sprawling front porch, hardwood floors, intricate moldings, and beautiful antique furnishings
throughout. The home, built in 1912, has been painstakingly restored and updated with modern conveniences. Visit,
http://www.josephdecuis.com/inn.
On the horizon: Emporium Fine Wines
Friday, October 8, Joseph Decuis launches the grand opening of a fine wine store in Roanoke. Called 'Emporium Fine
Wines' and housed in the Emporium at Joseph Decuis, more than 300 varietals from more than 60 countries will be
offered. Many of the wines on the restaurant's award winning list will now be available for purchase, as well as other
select wines. Over the past decade, the Joseph Decuis wine list has consistently earned Wine Spectator's "Best of Award
of Excellence” and the restaurant is known for both its food and wine of incomparable quality. Visit:
http://www.josephdecuis.com/restaurant/wine.
Further, October 7th is the popular 'Farm To Fork' Harvest Dinner (6 p.m.). Advance reservations required. Visit:
http://www.josephdecuis.com/restaurant/reservations.
About Joseph Decuis
Joseph Decuis (pronounced day‐QUEEZ) is truly a Farm to Fork restaurant: raising its own Wagyu (Kobe‐style) beef,
using eggs from free range hens on its farm, and cooking with herbs and vegetables from its gardens. Further, Joseph
Decuis sources its other meats ‐ such as chicken, pork, veal and yellow perch ‐ all from Indiana farms. Located in
Roanoke, IN, a charming, historic rural community in northeast Indiana (15 minutes from Ft. Wayne, 1.5 hours north of
Indianapolis and 3 hours east of Chicago), Joseph Decuis is the showcase for local farm raised food, and is a gourmet
experience to remember. The Joseph Decuis operation also includes an Emporium, Culinarium and Inn, in addition to its
acclaimed restaurant and farm. For more information, visit http://www.josephdecuis.com.
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Joseph Decuis is also found on Face book at: http://www.facebook.com/pages/Roanoke‐IN/Joseph‐
Decuis/109743874743?ref=ts
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Contacts:
Alice Eshelman, Joseph Decuis ‐ http://www.josephdecuis.com ‐ 260‐672‐1715,
aeshelman@josephdecuis.com
Maggie Holben, Absolutely PR ‐ http://www.absolutelypr.com ‐ 303‐984‐9801, maggie@absolutelypr.com