| Simplicity is best |
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| Written by Dan Iverson | ||||||||
A few ingredients keep all in good spirits at Fermentations
Bold dishes, exquisite wines and a hearty sense of humor — it's a simple recipe for exceeding expectations at Fermentations Wine Bar & Bistro.
Owners and Chefs Joan Haley and Paul Paquette have shattered the austere facade often inherent with the fine dining experience and have vaulted to the top of the Minnesota food chain by offering original twists on classic dishes and having a little fun in the process.
Chef Haley creates a new menu every two to three weeks based on what ingredients are fresh, locally produced or have piqued her interest and then lets the food speak for itself. While the dishes are beautiful, the chefs insist they're more interested in taste than painting a pretty plate with outlandish ingredients and flashy garnishes.
"We're not out to make the most incredible, impossible-to-make looking dishes," Paquette said. "We're here to make good food - plain and simple."
That less-is-more philosophy has extended to all facets of their business, including a streamlined staff, an understated kitchen and a quaint dining room.
And while Haley and Paquette take their culinary skills and traditions seriously (both are formally educated in French cuisine and techniques), you're just as likely to find a spontaneous food fight in the Fermentations kitchen as you are a strategy session on the manipulation of Mother Sauces.
The result is a casual atmosphere that inspires the dreams of foodies everywhere. A place where three hours can pass with the blink of an eye after savoring a few sumptuous morsels of a perfectly seared fillet mignon paired with barley risotto and a tempting glass of Cabernet Franc.
That blissful experience is by design. Haley and Paquette know their location (about 45 miles south of the Twin Cities) means they have to provide more than a full stomach to keep patrons coming back to their destination bistro.
"Growing up, going out to eat was a special occasion not a convenience," Haley said. "I think [Americans] have lost that and we're trying to bring it back."
"We're here to entertain, too," Paquette added. " ... Food should be an experience. It's culture. There's time and thought into everything we do."
Beyond the kitchen is a full bar and an extensive collection of wines to whet the palate of even the most seasoned connoisseur. And if the dizzying world of wine tasting seems daunting, Fermentations offers more than a dozen wine flights to demystify the practice for novices.
If you're looking for a single glass to accentuate your meal, you not need be a sommelier to select the perfect pairing. The convivial attitude in the kitchen is extended to the dining room, where the Fermentations exceptional staff is happy to provide suggestions.
And once you've sampled everything there's no need to worry. Wait two weeks and Fermentations will have a completely fresh menu waiting to be explored.
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