Kosher Food and Drink

Dr. Kenneth Friedman, WSETIII, is a longtime wine writer, sommelier, and avid historian. He channels his passion for food and wine into creating exploratory tastings, having hosted many international winemakers along the way. Kenny is a kitchen experimenter, hoping to master techniques both ancient and new.

Kenny can be found on Instagram @kosherwinetastings 

David Zakar lives in Houston, TX working as a program manager for a defense contractor. He loves cooking in ways that don’t use the typical oven and stovetop, such as smokers, grills, sous vide, and pressure cooking. When he’s not writing or making delicious food for his friends and family, David enjoys competitive action shooting and electronic gaming.

Besides Kosher Epicurean Society, you can find David at Hebrew Hammer Blog and under his Instagram tag @thehebrewhammer.eats.

_{Bosh Boshnack began his meat exploration working in a butcher shop at the young age of 16, where he was trained in the dying art of butchery. There he fell in love with meat. Bosh has worked as a caterer and consultant chef specializing in bring charcuterie to the kosher world and other such “meat forward” projects. Recently, Bosh became certified as a shohet and menaqer on small animals and birds and is working to finish his certification on market weight steer. Bosh is the brand ambassador for Marble and Grain and hosts a series on kosher.com.}

_{Erika Fisher’s impressive career blends modeling, merchandising, and mixology, emphasizing her passion for hospitality. With more than 15 years in the industry, she has crafted signature cocktails for acclaimed kosher establishments like Wall Street Grill. Since 2019, her kosher mixology company has thrived, successfully catering to diverse events, including weddings, Bar Mitzvahs, and Bat Mitzvahs.}

_{Izzy Friedman lives in Clifton and is passionate about the art of curing meat.}

Lewis Pasco is a UCD educated wine maker currently living in Ma’ale Adumim, Israel, who helped build up two of Israel’s most successful private enterprise wineries before eventually launching his own brand, Lewis Pasco Wine. Prior to entering the fields of Viticulture and Enology, he was the head chef of two SF Bay area restaurants and was among the West Coast chefs who pioneered “California Cuisine” and “Fusion” cuisine. His food at that time was compared to the best Michelin star restaurants of Europe and when simplified to the trattoria setting called “rather wonderful” by Ruth Reichl. To keep sane while cooking professionally he practiced the Martial Art Kuk Sool Won under the Grandmaster In Hyuk Suh, and earned the rank of black belt.

He is also the proud father of two wonderful daughters and one irresistible Poochon named Tofu.
His favorite hobbies are picking wild mushrooms, cooking, and attempting to meditate.

He believes passionately that the nation of Israel has every right to live and thrive as a Jewish state on the grounds of their origin, in the Levant, with Jerusalem as their capital.

Hyun Park is a WSET Level II wine enthusiast who grew up within South Korea’s vibrant culinary landscape. Her love for wine grew significantly while living in Germany, where she visited wineries in Pfalz, Mosel, Nahe, and Rheingau. Now living in Israel, she actively explores the country’s diverse wine regions and evolving wine culture. As a non-Jewish, non-Israeli observer, Hyun brings a fresh, international lens to Israel’s wine world. She also shares reviews of wines and boutique producers on Instagram at @hyunshinebites.