Press

The Winter Table
— Mecca Bos-Williams, Twin Cities Metro

Epicurean Expedition
-- Tim Gihring, Rachel Hutton, And Andrew Putz

Now chef-owned, these two are obviously putting Passion into their establishment
- CitySearch

Fuel For the Soul - Fermentations offers more than just a tasty meal
- Emily Zimmer, Northfield News

You Pick the wine
- Twin Cities Taste Magazine

The Winter Table
— Mecca Bos-Williams, Twin Cities Metro

Asher Miller, 20.21
Wintertime food is about delicious seasonal ingredients and the smell of warm, baked bread. Also, I think appetizers are often overlooked as a comfort food; one of my favorite wintertime dishes is a pear-fig bruschetta with grilled baguette from Fermentations Wine Bar and Bistro in Dundas, Minnesota. The seasonal pears, figs and onions are roasted with white wine and white balsamic vinegar.

Fuel For the Soul - Fermentations offers more than just a tasty meal
- Emily Zimmer, Northfield News back to top

To eat is to nourish the body, to dine is to nourish the soul. While the simple act of eating keeps our bodies fueled and able, the experience of dining with good friends or family keeps the soul able and fueled. With its knowledgeable staff and passionate owners, Fermentations Wine Bar and Bistro sets the perfect scene to enjoy good food with friends or family.

The small and intimate restaurant in the heart of downtown Dundas doesn’t look like much on the outside but inside, one will have a truly magnificent dining experience.

Fermentations recently came under new ownership. But despite new owners, the restaurant continues to serve some of the finest cuisine in the area.

“It was too good to come in here and change it all up,” said new owner and chef Paul Paquette.

Paquette and fellow co-owner chef Joan Haley came to Dundas from the Twin Cities. The two met when they both attended the Art Institutes International Minnesota, where they both majored in Culinary Arts. While attending school, they also met previous Fermentations owner Ed Lundstrom.

After finishing the culinary arts program, Lundstrom opened Fermentations in the winter of 2002. Haley accompanied Lundstrom and worked at Fermentations since it opened. When Lundstrom decided to sell the restaurant, Haley was the natural selection to take it over.

“It had run its course,” Haley said of Lundstroms decision to sell.

Haley and Paquette took ownership in May.

Despite new owners, the restaurant continues to offer fabulous dishes based on classic European cuisine. Haley said the menu changes every couple weeks so that they can offer seasonal dishes with the best available ingredients.

“Everything is house made,” said Haley.

To start the experience, Fermentations offers a large selection of hor d’oeuvres with items such as rabbit confit and a cheese course that features local and international cheeses.

What is good food without good drink? Fermentations offers more than 50 wines on its extensive list which includes a wide selection of red, white and sparkling wines.

To encourage people to try new things, almost all of the wines are available by the glass or by flights. A flight consists of two-ounce glasses of three different types of wine. Haley said flights give customers a chance to try different wines without breaking the bank.

In the menu, Paquette and Haley suggest flights that complement each entree. Each hor d’oeuvre has suggested wine flights as well.

As the menu changes, Haley said the wine list evolves as well. She said they upgrade their wine list often to offer new selections.

“We stick to unique wines,” Haley said.

In addition, Fermentations offers a full dessert menu that features items such as creme brulée, homemade ice cream and an apple purse with vanilla bean ice cream.

The atmosphere in the restaurant adds to the whole experience. While other places with such fine cuisine might be stuffy and uptight, Fermentations has a laid back romantic atmosphere where one can bring a date or have a casual night out with friends.

“We want it to be a fun place and a romantic place,” said Paquette.

In addition to its great food and wine, the service is impeccable. Haley said many of the staff members have been with the restaurant since it opened and are passionate about food and wine.

“Our staff is well trained and very casual,” Paquette said.

Paquette said the restaurant hosts special events on a regular basis.

One such occasion will be held Sunday. In celebration of the restaurants fourth anniversary, Fermentations will host an Anniversary Tasting. The tasting will include a Prosecco, Italian Wine toast and five courses with five wines. There will be two seatings, one at 4:30 pm. and one at 7:30 p.m.

Reservations are required. Fermentations Wine Bar and Bistro is open Tuesday, Wednesday, Thursday and Sunday from 5:30 to 9 p.m. and Friday and Saturday from 5:30 to 10 p.m. To make reservations call 645-8345.

Choosing just a bottle is so limiting. So do this: Head south to Dundas near Northfield (trust us on this) to the tiny storefront wine bar and bistro Fermentations. An unexpectedly sophisticated little dining room, a kitchen full of well-trained chefs, and a wine list full of flights- three glass samplings of a specific varietal. You get an affordable, delightful wine tasting to go with your meal- and what a meal: sautéed pork with prosciutto and sage scaloppini, braised chicken with pimento butter and cream sauce, and braised lamb shanks in veal stock are just three choices. Go get in the car.