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The Journal Gazette

Wednesday, January 24, 2018 1:00 am

Decuis crew serving Beard Foundation

Kimberly Dupps Truesdell | For The Journal Gazette

A team from Joseph Decuis will be in New York this weekend to prepare a dinner for the revered James Beard Foundation.

Marcus Daniel, Andrew Balabuch and Pete Eshelman will be at the Beard House for the Magical Farmstead Feast. The dinner will be an over-the-top presentation featuring the Wagyu beef the Eshelmans raise on the Roanoke farm.

Guests at the dinner, for which tickets cost up to $175, will begin with a variety of appetizers including Wagyu Beef Filet Tartare and Wagyu Beef Fat-Fried Salt-and-Vinegar Chips with Dill-Cured Farm Egg Yolks. The main meal will include Wagyu beef crudo and a Wagyu beef rib-eye among other dishes.

To prepare for the honor, Joseph Decuis had a rehearsal dinner at the Roanoke restaurant last weekend.

This weekend's dinner is not the first time Joseph Decuis has been invited to the James Beard Foundation to prepare a meal. The team also went in 2010 and 2015.

While the restaurant prepares for an over-the-top meal, it's also been working a small plate menu. Dubbed Decuis with Ease, the menu features tasting plates that cost less than $15. A wine pairing can be added for $5.

The menu is available Tuesday through Thursday, and no reservations are required. The full menu is also available.

Ivy Tech dinner slate

The Special Cuisines class at Ivy Tech Community College's Fort Wayne campus has released its dinner schedule for the semester.

Students in the class take turns creating, preparing and serving world-cuisine themed meals for class credit. The culinary students rotate through various positions in the kitchen and dining room, providing a full restaurant experience.

The themes for the dinners are Korea, Feb. 1; Spain, Feb. 8, France, with a special Valentine's Day theme, Feb. 15; Italy, Feb. 22; and Mexico, March 1. Seating is available at 6:15, 6:30 and 6:45 p.m.

To make reservations, which are required, call 480-2002. Dinners are served in the Hospitality Room (Door 24, which is on the back of the building and faces Coliseum Boulevard) on Coliseum Campus, 3800 N. Anthony Blvd., and cost $20. Customers can pay on-site by cash, check or credit card.

Wine is available for $5 a glass or $15 a bottle.

Visit the Special Cuisines website at for more information.

Charity soup event

The 18th annual Empty Bowls event to benefit the PATH Center in Defiance, Ohio, is scheduled for Feb. 15.

The event, which is from 4 to 7 p.m. at the Knights of Columbus Hall, 111 Elliott Road, is sponsored by the Defiance College Social Work Organization.

Area restaurants and individuals make and donate a variety of soups and breads included in the dinner menu, with soup served in handmade bowls created by Defiance College alum Brandon Knott of It's Knott Pottery.

Diners will be encouraged to continue using these one-of-a-kind bowls as a reminder of those who their donations will serve.

Admission is $10 and includes a handmade bowl. Tickets are $8 for Defiance College students and employees with ID. Ages 12 and younger are $6. The meal will be a free-will donation.

Around town

El Salvador, 515 E. Jefferson Blvd., is offering a pair of stuffed fried pies made with the traditional orange, paprika-infused Salvadoran corn flour crust. The Pasteles Papa con Pollo, filled with chicken and potatoes, are $6.50 for an order of three and include the traditional red sauce and cabbage slaw that the restaurant serves with its pupusas.

Empanadas stuffed with plantains cooked down with a touch of vanilla are $2 each.

• From Elvis Juice to Hazy Jane, beers from Scottish BrewDog are now available in Indiana.

Cavalier Distributing is bringing the craft beers from Scotland's largest independent brewery into the Hoosier State, and they will be found at retailers and restaurants.

Go to to find the nearest retailer, bar or venue serving BrewDog.

• Just in time for Lent, Culver's will be bringing back its Northwoods Walleye. The promotion begins Feb. 5 and will run while supplies last.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email or call 461-8304.