Scroll down to see our most recent Letter from the Chef!
Our Story
Five years ago, Kurt and Diane set out to live the dream of bringing a destination dining experience closer to home; they did this literally by building Elements on their 50-acre homestead! Relax in our cozy dining room; where the entertainment includes conversation with friends and a view of the Chef preparing your meal. Elements Destination Restaurant celebrated its Fifth Year Anniversary in June of 2018; the Elements’ Team is proud to have received a 5 Star rating every year we have been open!
Open Kitchen Concept
Having an open kitchen is very important to the Elements’ team; because the kitchen is open to the dining room, it creates a fun, interactive atmosphere and allows us to have a relationship with everyone who comes through the front door! You can watch your meal being prepared, talk with the cooks and…you cannot miss the aroma! In addition to seating in the dining room and on the deck, we also offer two “front row seats” at the end of the cooking line to allow guests an up-close view of the magic taking place.
Tantalize Your Taste Buds
Our style of food is Continental cuisine, with a twist, featuring Old and New World recipes from Germany, Italy, Scandinavia, France and New Orleans; as well as dishes from Grandmother’s recipe book. We pride ourselves on our handcrafted pasta, crackers, sauces and specialty items that are made with personal recipes and the freshest ingredients. The menu varies from week to week, allowing you to try something new every time you visit! Eat from the Ála Carte Menu or pick an entrée for a Four Course meal. The meal comes with the weekend’s appetizer, salad, the entrée of your choosing, dessert and all the coffee or ice tea you can drink. We also have a great selection of wine, spirits and beer!
For more information about Kurt & Diane also visit www.kdwinc.com
Letter from the Chef
Summer 2019 is over, but you wouldn’t know it by the heat and humidity that keeps hanging on!
The garden boxes I built worked well! Like I said before, they didn’t cost much, it’s just the time to build them. The amount of time and money I saved on watering and weeding the garden was huge!
Thanks to our regular guests that came this summer and welcome to the new people that found us.
I am just in awe by the comments from you. It is not the first time I have heard, “This has to be the best meal I have ever had” or “This is the best meal I have had in a long time.” I can tell they mean it, and this makes me feel good that what I do gives people pleasure. Another fun story, we had a couple that just happened to find us as they where making their way from the airport to home (In the Springfield area, that’s a story for another time), but they were returning home from a 2 week trip in Europe…..and they even commented “this was excellent, the meal was as good or better than they had on their trip!”
Speaking of traveling abroad, are you ready for some German Food?
Watch for Wednesday’s in October, we will feature some of my favorite meals on October 2 and October 9. I will post menus soon, send your menu request ASAP! Items I am planning are Schnitzels, Brats, Cabbage, Strudel and German Beers!
Also, let me know what you want to see on the menus this fall.
Get a group together and we can open during the week: Breakfast, Lunch, Happy hour, Dinner!
Thank you all for your support now and for the past 6 years. Eat well and enjoy the company around you!
Kurt
Chef and Owner, Elements Restaurant
Miss one of our Chef’s Letters? Find some of his previous letters here!
March 2019 – Spring is Almost Here!
January 2019 – Can you believe it?
December 2018 – A Day in the Life of a Chef and Owner of a Small Restaurant/Catering Company
November 2018 – Safe Food Storage & More
