Hanukkah When You’re “ISH”

I’m “ish” … that would be Jew-ish.

That’s a phrase I heard coined by a wedding colleague in Philadelphia regarding couples who were Jewish by birth and because of older relatives but not practicing.

Really But Not Really

Technically, I’m less than “ish,” my father was Jewish, and my mother was not and with the Judaism following the mother’s lineage; technically I’m not Jewish.

My father’s parents weren’t practicing, and neither was my father. I grew up in a community that wasn’t very Jewish (at the time). Now the community has three large, active synagogues.

Most of what I know about Judaism is from friends we made while my mother was bowling in a league from the local synagogue’s women’s club.

Jewish Girls Are Always Right

{that means the right side of the aisle, as opposed to Christian weddings}

I continually learned more about Judaism while planning Jewish weddings. Every time you think you have got it down you learn another tradition.

Shout out to all the Jewish families I worked with in Philly!!!

So with all that said, we never celebrated Hanukkah. A mesh bag with gold foil chocolate coins, a hard plastic dreidel and that’s about it.

White Fish, Brisket and Chopped Liver

Jewish deli’s in suburban Philadelphia, and occasional trips to Forrest Hills, New York to visit my G*dparents fueled my passion for “Jewish food.”

In my twenties I worked with an older Eastern European woman named Sally who never shared her recipes; so, I learned how to make a mean kugel by watching her.

Hanukkah Lite

I rarely do anything to celebrate Hanukkah but decided to make something “ish” and keep it on the light side.

So I decided to make some salmon cakes with fresh salmon, lemon zest, shallots, and green onions.

lightening up salmon cakes - hanukkah - food blogger

I like to puree most of the salmon in the food processor, add some egg, garlic, ground black pepper, and brot. {it’s a hard cracker-like bread that is multigrain and a great binder.} But I like leaving some salmon small diced for texture too.

salmon cakes - cooking lite - Hanukkah

I know that Hanukkah is about oil, so I bind them with as little as possible to keep them light, dust them with multigrain breadcrumbs and then oven-fry them with a bit of olive oil.

authentically Mark - Mark Kingsdorf - food blogger - Hanukkah - salmon cakes

I’m making some butternut squash hash with onion and olive oil and serving with some fresh heirloom tomatoes.

For me, it’s more about the memories and the people who came before me and less about the authenticity of the recipe.

Happy Hanukkah!

I Love You More Than Pizza

This is probably the highest compliment I could pay anyone, and Chuck hears it on a regular basis.

I am a self-avowed pizza junkie, it is probably my biggest addiction. It’s actually a combination of two cravings – bread and cheese. I think pizza is a convenient vehicle to bring these two delicious foods together.

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I recently started watching Ugly Delicious on Netflix. It features David Chang of Momofuku, and the first episode is about pizza. They traveled to Naples, ate a crazy pizza in Japan with all authentically Japanese local ingredients, met with Wolfgang Puck at Spago and delivered Domino’s pizza.

They also did a deep dive into iconic New York and Connecticut pizza. Growing up in suburban Philadelphia, halfway between NYC and PHL New York pizza is my life.

I am admittedly a thin crust, big honking slice, pizza purist. I am a tomato sauce, mozzarella cheese guy. If anything pepperoni and maybe (maybe) sausage and mushroom or meatball. But, they have to be homemade, light, fluffy, delicious meatballs (and sliced).

Being entirely Authentically Mark, I’m going to piss off some people here. I LOVE amazing, freshly made Philadelphia Tomato Pie, but it is not pizza. I’m not a fan of Chicago Deep Dish Pizza, it has great flavors, and I love the long strings of cheese; but the texture is odd to me.

{I almost said it’s not pizza but that would be too extreme and I’d get lots of hate mail}

I’m also not really a fan of some of the odd things people put on a pizza. Pineapple, ham, and jalapenos just don’t belong on pizza.

The other thing is that I kind of like some of the random flatbreads; but, like tomato pie, they are not really pizza. The California Pizza Kitchen’s Thai Chicken; has grilled chicken breast with peanut sauce and Mozzarella, hearth-baked then topped with crisp bean sprouts, julienned carrots, slivered scallions and fresh cilantro. It’s delicious, but it’s not pizza to me.

Here’s the rationale from my culinary career and it is still a pet peeve in my life. Caesar Salad is a classic preparation; it was created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico.  And, it has a particular list of ingredients and a specific, unique, tableside preparation.

If it I not made tableside it is now a ‘mock’ Caesar, a bottled dressing is ‘mock’ Caesar dressing, and God forbid that you add things like tomatoes, grilled chicken or anything else; it is no longer a Caesar Salad… call it something else.

Pizza is the same way. It is about the perfect thin crust, slightly blistered on the edges, crisp on the bottom, tomato sauce (not too sweet), mozzarella cheese, a touch of good olive oil, a sprinkle of Parmigiano-Reggiano and then fresh basil or maybe a few other previously discussed Italian ingredients.

What is something you WILL NOT eat on pizza? And who makes your favorite pizza?

Why Shrimp Cocktail Sucks

Ok, not all, just most.

Typically, a shrimp cocktail has no flavor. It doesn’t taste fresh and sweet like fresh seafood; it tends to taste like ice, and at best like good flavorful cocktail sauce.

Truthfully, you could dip just about anything in that cocktail sauce, and it would taste the same and probably be considerably less expensive.

The reason is that people, especially restaurants, cook the shrimp all wrong!

I have found that most places throw some seasoning into a big pot of water. If you are lucky, they throw in some lemon or a bay leaf too.

Once the water comes to a boil people dump in shrimp in the shell, bring it back to a boil long enough to change color and then drain the shrimp. The next step is running cold water and maybe dumping some ice on top.

As if this has not washed away any possible flavor they then peel the shrimp taking off the only part that picked up any real taste.

So, lets back this up.

Thaw, peel and devein your shrimp (this recipe works for about 2 pounds)

Take all of the shells and toss them into a small stockpot with about 1 tablespoon of oil

Sautee the shrimp shells until they change color

Pour in two cans of beer (you decide what kind)

Add in 1 small onion, medium dice

4 cloves crushed garlic

About 1/2c. Old Bay Seasoning

3 bay leaves

2 cups of cold water

Bring all of this to a good rolling boil to infuse the cooking liquid with the all of the seasonings.

Once this comes to a boil dump in your shrimp, stir, bring to a boil and wait for the shrimp to become slightly firm and turn white.

Foodie - food blogger - blogger- freelance writer - Wedding Ghost

DO NOT REMOVE THE SHRIMP!

Remove from the heat, stir several times as the shrimp will continue to cook a touch more. Add in about 3 cups of ice and allow the shrimp to cool in the flavored liquid.

If you have ever allowed a piece of meat to rest to allow the juices to be drawn back into the meat; this is the same principle.

If you dump off the flavored liquid and run cold water over the shrimp, it will taste like cold water!

Once the shrimp have cooled, about 15 minutes, remove the shrimp from the cooking liquid and refrigerate. I typically keep about 2 cups of the strained liquid in the container with the shrimp so more absorbs and so they stay moist.

I promise you this will be the best shrimp cocktail you have ever had!

Enjoy

 

 

Missing In China

blog - blogger- food blogger- travel blogger - wedding ghost

LOL, yes, sometimes life gets in the way. Who would have known that my new, full-time job as a blogger for the wedding, events and hospitality industry would have taken off so fast?

Wedding Ghost originally started off with me blogging for wedding professionals. Mostly wedding planners, decorators and photographers. Since its start, I’ve started working with a number of venues, cake decorators, and caterers.

I’ve always been super passionate about food. It was my first love and with a formal education in Culinary Arts from the Culinary Institute of America, and working in the industry for close to 25 years; blogging for restaurant groups, caterers, craft food companies and bakers was second nature.

Check out some of my food reviews on Yelp!

On top of keeping really busy, we just got back from an awesome trip to China. Gate 1 Travel was amazing again! We started in Beijing, flew to Xi’an, took a bullet train to Chengdu, took a trip to Chongqing and embarked on a three-day riverboat cruise on the Yangtze River ending in Yichang and then wrapped up with a few days in Shanghai!

We saw some AMAZING sites including two of the 7 Wonders of the Modern World – The Great Wall of China and The Terracotta Warriors of Xi’an, and we spent a lot of time with Pandas!

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Not to mention some crazy food!

WHEW!

Honestly, we had a blast!!!

To see more of our trip to China and read some of my blogging check out In Search of Neverland!

So, here’s the poop…

Anyone who knows me absolutely knows that #AuthenticallyMark is VERY tongue and cheek; there is no other version of Mark, I have very little filter, I’m honest to a fault.

Which is actually why I don’t drink vodka, because then I would have NO FILTER, whatever comes to my brain comes out of my mouth.

But, I digress. Authentically Mark was designed to be a creative writing outlet for my cooking, adventures, for prospective Wedding Ghost clients to see some of my writing style and to talk about things that no one else will.

Today’s topic is poop! We all do it, no one ever talks about it and one of the last things anyone wants to do is have to use a bathroom anywhere around people you work with or know.

Poop Happens - Poo Pourri - travel - blogging - Wedding Ghost - Blogger - freelance writer

Chuck and I love to travel and we often cruise. If you’ve ever been on a cruise ship the cabins are not only really, really tiny but no matter where in the cabin you are no more than five feet from the rest of the room. And, to make matters worse you are right next to the door and the hallway.

Industry networking events! UGH! You are in bathroom filled with people you work with and network with all of the time…

So, my sister-in-law (hi pee-boo!) told us about this crazy product called Poo-Pourri; and she swears by it. It’s a small spray bottle of scented liquid. The instructions say that you pump 5-6 spritzes onto the water before using and it creates a barrier that keeps smells locked in.

Poo-Pourri - Mark Kingsdorf - wedding ghost - blogger - freelance writer - wedding blogger - travel blog -

I was REALLY skeptical and this holiday season I happened to be in Bed, Bath and Beyond and saw a display of various sizes. I figured I didn’t want to waste too much money when this didn’t work so I got the tiny travel size.

AND IT WORKS!

Truly, it’s amazing, I got the Citrus scented and it’s really beautiful. I’m not sure exactly how it works but it does and I’m hooked; we have one in each bathroom.

As if this wasn’t awesome enough, their YouTube videos are hysterical! Check these out:

 

 

Slightly Art Obsessed

When we moved to St Petersburg Florida earlier this year we knew that it had an amazing arts community.

What I didn’t expect is that I’d find myself hanging out in parking lots and alleyways along Central Avenue, the areas encompassing the Edge District / Warehouse Arts District / Grand Central District… honestly, it’s not like it sounds.

St Pete has an AMAZING and growing collection of public art; there are murals all over the district. On the sides of stores themed to go with their products, on amazing new restaurants, tattoo parlors, The State Theater, in alleys and parking lots.

They are easily accessible to everyone and walking this past week I encountered countless people: couples, small groups, people walking and on bikes all enjoying and photographing these awesome pieces of one of a kind artwork.

mural - St Petersburg Florida - Authentically Mark - blogger - freelance writer - public art - moron art center

The styles vary greatly from almost graffiti like, to geometric, cartoony and very realistic. Every style, color and design you can imagine.

One of my favorites is by Latin Pop Artist John Gascot; his mural of the Statue of Liberty is on the wall of a local club.

St Petersburg - Florida - Murals - John Gascot - Latin Pop Artist - Mark Kingsdorf - blogger - freelance writer - authentically Mark - wedding ghost

Not only is it a beautiful representation but I’ve known John personally for a very long time; and admire his work and dedication to making art accessible, showcasing local artists and encouraging LGBTQ youth to express themselves through art.

This beautiful piece adorns the side of NuMex, a recently opened restaurant featuring twists on New Mexico cuisine that is getting rave reviews.

St Petersburg - Florida - murals- NuMex - Authentically Mark

Down the block, a restaurant with an Old Key West vibe has a mural showcasing sunsets, funky wooden directional signs, crabs and shuttered windows.

St Petersburg - Florida - murals - Old Key West Bar and Grill - Authentically Mark

An almost photographic looking mural lines the side wall of a local tattoo shop, a colorful geometric pattern fills the wall along an office space and a fun cartoon representation sits across from a church.

I’ve found this amazing art form in doorways, flowing from walls onto trash dumpsters and across drainpipes, building arches and uniquely shaped facades…it’s everywhere!

While you can enjoy a lot of these beautiful pieces of artwork driving along Central Avenue or 1st Avenue North and South, or taking the Central Avenue Trolley; I highly recommend finding a place to park and enjoying a walk, some shopping, the Morean Arts Center, Chihuly Collection, and try one of the great local restaurants or breweries.

One visit might not be enough; you might just become as obsessed as I am.

Looking at 2018 Wedding Trends

As 2017 draws to a close and we start to look at the upcoming engagement season; I always enjoy looking ahead to wedding trends for the next year.

The wedding industry follows the fashion industry; truthfully, nearly everything follows the fashion industry… You only have to watch “The Devil Wears Prada” to learn that.

Bohemian (you know, Boho) started its emergence in 2017 and is coming on strong in 2018; we’ll see the 1970’s craft macramé showing up everywhere, knotted rope designs in beautiful patterns will be seen in ceremony backdrops, covering chuppahs and as decor on sweetheart tables.

macrame - 2018 Wedding Trends - Authentically Mark - Wedding Ghost - blogger
Macrame

Pantone picked “Greenery” as one of the 2017 colors of the year; and it’s not going away, we’re going to see foliage everywhere! Not just in rustic and garden party décor but in more classic, elegant, traditional décor design as well. Everything from green plants lining the aisle, to being incorporated into living bars and food stations. Unique leaves and ivy will show up in centerpieces, tablescapes and of course bouquets; flowering bouquets of dogwood with all of the greenery intact will be big this spring.

While romantic white weddings will continue to be popular, we’ll see bold, rich colors coming back again; making appearances in linen, flowers, stationery and candles.

Texture, texture in everything; not just macramé and foliage but in linen and gowns too… we’ll see lots of couples accenting tables with everything from velvet, to embroidery and pearls.

Pearls, are not just for earrings anymore; we’ll see them on linen, wedding gowns and other accents beyond jewelry.

2018 Wedding Trends - Pearls - Weddings - Authentically Mark - Wedding Ghost
Pearls

Two of my personal favorites… smaller wedding parties and incorporating fun, interesting food stations into the reception. Everything from upscale Mexican street food to Korean and Peruvian will be highlighted in curated stations and passed hors d’oeuvres.

With these predictions and trends moving forward… what is the one trend from 2017 you’ll be happy to see go?