Joseph Decuis, the farm-to-fork culinary business in Roanoke, Ind., is celebrating its 10th anniversary. Proprietor Alice Eshelman made the announcement. She and her husband, co-proprietor Pete have built the small gourmet restaurant into a fine-dining destination that includes a farm with Wagyu 'Kobe-style' beef and free-range hens, emporium, culinarium and inn.

During the past decade, Joseph Decuis has received high honors for its food, service and wines. AAA distinguished Joseph Decuis as a Four Diamond restaurant for excellence in food, hospitality and service. Joseph Decuis also was named one of only three Indiana restaurants with Wine Spectator magazine's Best of Excellence Award for its wine program. More recently, the restaurant, led by executive chef Aaron Butts, was invited to cook at the James Beard House in New York this August. The menu featured Indiana farm-raised natural foods.

Joseph Decuis executive chef Aaron Butts (center) and staff prep dinner at the James Beard House in New York.

On Oct. 7 the restaurant will host a 'Farm To Fork' Harvest Dinner at the farm. And on Oct. 8, Joseph Decuis will launch a fine wine store housed in the Emporium at Joseph Decuis. More than 300 varietals from more than 60 countries will be offered.

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