Dining "en plein air"
with Alice Eshelman
Having just returned from the Joseph Decuis culinary trip to Paris, I am anxiously awaiting May here in Roanoke when we open our courtyard for outside dining. What a delight it was to sit outside in Paris enjoying a café au lait or a glass of wine and cheese. Food just tastes better and the company feels more festive when dining outside in beautiful surroundings and nice weather.
So, join us for Mother’s Day weekend, the official opening of the courtyard at Joseph Decuis (weather permitting of course — this is Indiana.) (...More...)
 From the Kitchen
with Aaron Butts
I am writing to you from the outskirts of London, from the restaurant, The Fat Duck. I have been given a once-in-a-lifetime opportunity for a month-long apprenticeship here at one of the world’s most prestigious restaurants. This restaurant has garnered many awards including a Three Star Michelin Rating in 2004 and the Best Restaurant in the World Award in 2005 by an international panel of 500 industry experts. It’s quite an honor to be at a place of this caliber and having a hand in the food they are serving.
The items I’ve seen go out of the kitchen here are beyond gourmet – they’re amazing. The plate presentation, the flavor combinations and the precise preparation for each dish are astounding. (...More...)
Soup Talk
with Megan Kosiak
This month I’d like to say a quick word about making stock. For a long time I fought the urge to make stock. It seemed like such a hassle and a chore. Well, I have to tell you, nothing could be further from the truth. Although some chefs seem to wax poetic about stock making, when you think about what stock really is, you’ll realize that it’s no big deal to make it. It’s just boiled water. It’s that simple. Really. You put some veggies and/or bones in a pot, cover them with water and boil it. Every thing else is just details. You get a flavorful base when you are done, no matter how many details you add. (...More...)
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From the Cellar
with Carmen McGee
Brazil. When I think of Brazil it’s soccer and Carnival that come to mind. Also, years ago when I lived in L.A. I worked at a coffeehouse for a couple from São Paolo and they taught me to make the perfect cappucino foam. But I had never heard about the Brazilian spirit, Cachaça (Ka-sha’-sa), until recently when a great customer of ours called from London to make a dinner reservation (wow). He wanted to know if we had Cachaça for his dinner party.
Cachaça? Cachaça is Brazil’s national spirit and is used to make Caipirinha (kie-pur-reen’-yah), the national cocktail and a drink that is hot on the international scene. Brazilian bars are all over London and quite frankly, I’m chagrined not to know about all of this. (...More...)
Introductions...
We're proud to introduce two new members to the Joseph Decuis team as we expand our operations to include the Emporium, Kobe beef sales, retail foods and corporate gifts. (...More...)
Of Special Note...
Prix Fixe Dinner
We invite you to come to Joseph Decuis and take advantage of our new 3 course dinner option. For a $36 preset amount you can enjoy the beautiful taste of Joseph Decuis. This menu option includes appetizer, entree and dessert and is available Tuesday through Friday.
 Click here for menu details. |
Morel Week - May 1-12
Our Spring weather has been such that we’ve decided to continue our celebration of the morel mushroom, as we extend Morel Week through the second week of May. We immediately sold out of morels when they came in at the end of April. These harbingers of spring are fickle and never predictable, and though we will have them through much of the summer, the delicate, tasty treat of the first morel is unsurpassed and deserves a special fanfare.
Come and enjoy! |
Mother's Day Weekend
Tell your mom you love her by celebrating Mother's Day at Joseph Decuis. We will have a special luncheon menu both Saturday and Sunday, May 12 & 13. The Emporium will also be open both days if you’d like to stop in and check it out.
Click here for menu details. |
Vineyard Lunch in Tuscany - May 26th Noon
Join us as we “travel” to Tuscany and celebrate the cuisine and wines of the region as part of our popular Vineyard Lunch series. Reservations are required. A word to the wise — we’ve been known to sell out so don’t wait too long to make them.
Click here for menu details. |
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