Tastemakers: Ginger Spring 2007 - Giovanni Puiatti

Oct. 25, 2006

Ginger (Opening Spring 2007)
Spicy Tuna Tartar/Chinese Potstickers

Move over Chicago and Detroit and make room for Northern Michigan
as the hottest culinary destination in the Midwest. Recently, I attended several culinary events where chefs from the region have show-cased their gastronomic talents to rave reviews of residents and visitors alike. Some of these events have attracted visitors from metropolitan areas, and these guests to our region have “raved” about our culinary offerings with many expressing their surprise and pleasure over the number of quality eateries that rival the best in their own backyard.
Last week, at the 4th Annual March of Dimes Signature Chefs Auction at the Traverse City Golf & Country Club, attendees were treated to several succulent offerings from some of the region’s top chefs and restaurants. The night belonged to Chef Dan Marsh of Ginger. Marsh presented a Spicy Tuna Tartar on a Crisp Nori Cracker along with Chinese Potstickers filled with shrimp and pork, and served with a sweet chili sauce.
While everything presented that evening was exquisite, the Marsh presentation stood out because since announcing that he had purchased the Smith/Kurtz Building (next to the State Theater in Traverse City) to open his modern-Asian inspired restaurant Ginger in the Spring of 2007, he has created a buzz in local culinary circles. Marsh is the son of auto dealer Bill Marsh. He grew up in Traverse City and worked at Bowers Harbor Inn during high school, graduating with honors from the Culinary Institute of America. Since then he has spent the past 10 years working at some of New York’s best restaurants, including Union Square Café and Soho restaurant Zoe. He was also a chef at the Hawthorne Lane in San Francisco. Seldom does one get a sneak preview of a new restaurant so many months in advance, so those in attendance were excited and wowed by his presentation. That night his colleagues welcomed him to the fold. Stay tuned and look for big things on Front Street this spring.

Giovanni Puiatti
“Dinner with the Winemaker”

Vittorio Puiatti is a legend in Italian winemaking circles. He developed what many refer to as “metodo Puiatti,” the use of 100% stainless steel during both the fermentation and aging of wines. Considered to be controversial at first, the Puiatti “no-oak” approach to Pinot Grigios and Sauvignons grew in popularity and is now the dominant wine-making technique for whites in Italy.
His son Giovanni has continued the tradition and will be the guest of honor at a wine dinner, October 26 at Trattoria Stella in Traverse City. Italy is the world’s oldest winemaking region, and depending on the year, it is either the largest or second largest producer of wine (along with France) in the world by producing one-fifth of all wine consumed annually. Last year one-third of all imported wine consumed by Americans came from Italy.
The bottom line is that Italian wines are among the best and the wine dinner with Giovanni Puiatti is a great opportunity to learn about the Friuli-Venezia Giulia winemaking region in the northeastern section of Italy. The Puiattis believe that by leaving the oak out, the true varietal characteristics are exposed. Their motto is “Save A Tree, Drink Puiatti.” In true Stella fashion Chef Myles Anton will go to great lengths to create the ultimate pairings; look to the Pinot Grigio with the “Brodetto:” striped bass, clams, cuttlefish and toasted crostini, as the highlight of the evening.
Side Note: Proprietor (along with her husband Paul) and Sommelier Amanda Danielson is one of the leading wine experts in the state. The Governor has just appointed her to serve on the Michigan Grape & Wine Industry Council. To learn more about the Puiatti Wine Dinner check out www.stellatc.com or call for reservations, (231) 929-8989.