ABOUT FOOD N FERMENTATIONS

Food N' Fermentations ~ About us

The idea for Food n' Fermentations was conceived in September, 2001 by the owners, Laurel and Doug Lather. Both began their culinary careers while working at family owned resorts.

Doug worked summers at James Resort in Minnesota. After a successful career as teacher and coach, he moved to the Virgin Islands. There, he co-owned Penelope's restaurant for three years before returning to Sioux Falls. Many of the locals remember Doug for his years managing the bar for George's Steakhouse and Theo's Restaurant.

Laurel began at Dick's Oak Grove in Wisconsin as a young girl. Her love of food never waned, continuing to work in the food industry all these years. Laurel has done it all, from server, hostess, chef, disc jockey, caterer, charity dinner planner, taught nutrition classes, ran an herbal greenhouse and gardens, baker, deli clerk and owned "The General Store," a bulk food grocery. Fortunately, her quest for something new brought her to Sioux Falls. She met Doug at George's Steakhouse while working as a chef and hostess. Laurel managed the Sioux Falls Brewing Company for five years and managed a local wine shop until deciding to work for herself.

Food n' Fermentations opened in December, 2001, in the heart of downtown Sioux Falls. It was run by her and the late, Paul Dreeszen. A year later,he convinced Laurel to move to a larger location that had a kitchen. Two years later they had maximized the space and begin to look for another downtown spot. Fate brought her back to the former Sioux Falls Brewing Company building, located in Falls Center. Laurel and Doug had found their "home."

They opened in this location in February, 2007, after extensive remodeling of this beautiful historic building. Built in 1895, it once held the Nash Finch grocery warehouse. The Phillips Avenue side now holds the specialty food shop and spacious window dining. A wine gallery with a collection of over 600 wines, a tasting bar and banquet dining anchors the Main Avenue side. In the middle, which once was the brewery, now is the Cheese Cave specializing in amazing artisan cheese and charcuterie from around the world.

The support crew for Doug and Laurel are no strangers to the food industry either. Ben Josten has been a chef and server. His knowledge of wine is beyond his youth. He has recently completed the first step in becoming a sommelier. Kristen Malek-Madani and Bill Smith are new to the "family," tutoring under Laurel in the kitchen.