Where's the beef (from)?
with Alice Eshelman
Time Magazine ran a cover article last month on “buying local”, the movement and the advantages of buying local produce and foods. Essential to the article was the freshness inherent to the locally grown produce as well as the ability to support the local economy. At Joseph Decuis we buy local whenever we can, grow summer produce in our own organic garden, our chicks will start producing eggs this July and we now are harvesting our first crop of Kobe Beef. (...More...)
 From the Kitchen
with Aaron Butts
I once read that if a chef (rather than an astronomer) had devised the calendar, the year would not begin in January but in April, when the vegetables that appear are a cook’s dream come true. Spring has arrived. It’s the time of life beginning anew, as tender young buds and shoots sprout into being. Spring delicacies like pea shoots, ramps (sweet, wild leeks), fava beans, local asparagus, fiddlehead ferns and eagerly anticipated morel mushrooms are finally ready for us. These culinary gifts are as fleeting as daffodils, so we feature them on many signature menu items, letting everyone experience the wonderful flavors of spring. I urge you to come to the restaurant and sample the first vegetables of the season.
And, remember that the first week in April is spring break at Joseph Decuis — we’re offering Flavors of Florida, a menu of Florida classics. Get your fix for crab cakes, stone crab claws, mahi mahi, black grouper, coconut-conch chowder and key lime pie... (...More...)
Soup Talk
with Megan Kosiak
Welcome to April edition of Soup Talk. I’m putting Sweet Talk on hold until it stops raining! With the ongoing retail development at our Emporium, I’ve been making a lot of soup every day, and everyday there are a few things that I can count on: the parmesan rinds will be found in the most inaccessible area of the cooler, I will have more asparagus ends than I know what to do with, and I will eventually be getting out the foodmill.
I have to tell you that I love my foodmill. I was a bit unfamiliar with this underutilized piece of equipment until I came to Joseph Decuis. I always wondered what the heck one is supposed to do with it, and why it’s worth the bother. Well, now I can tell you. While a blender pulverizes your soup, a foodmill removes the fiber. (...More...)
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From the Cellar
with Carmen McGee
Oh, here it comes — Spring! It seems every year we wait and wait for the weather to turn, and seemingly overnight it happens. The grass turns green, the daffodils bloom, the sun feels warm — and then a surprise snowfall that reminds us that we’re not quite there yet. The warmer weather is punctuated by the telltale events of Easter, then Mother’s Day, and at Joseph Decuis we think about opening our Courtyard for the long warm summer ahead. But I’m getting ahead of schedule here.
Let’s talk morels. Ramps. Fiddlehead ferns. What delicious wine do we like to sip alongside such delicate spring fare? Pinot Grigio! (...More...)
Corporate Gifting With "Taste"
with Lisa Wylie
The Emporium at Joseph Decuis is pleased to launch its new Corporate Gifting Program. Our delicious foods, tablewares and accessories are now available to be professionally assembled and customized for your clients for just the perfect occasion. (...More...)
Special Events
Morel Week
Last week of April (24th - 28th)
 Look for announcements soon! |
Fort Wayne Philharmonic
The annual gala for the Philharmonic is April 20th and we are thrilled to be helping with their event. Come and support the organization at their event at FWCC that evening. The event includes a silent auction — you can bid on our dinner or some of the other magnificent trips and prizes they’ve put together.
Look for announcements soon! |
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