1.
FOR IMMEDIATE RELEASE
KING KNISH LAUNCH INTRODUCES THE BAY AREA TO QUALITY KNISH
San Francisco’s Only Small Batch Food Producer Dedicated To Making Knish
December 12, 2012 – San Francisco, CA – Small bites and quick food for people on-
the-go are all the rage in the Bay Area, where tacos, pork buns, and other food truck
favorites rule. The one handheld mini meal we haven’t seen is knish, Eastern European
meat- or vegetable-filled dumplings with soft, flaky dough. Having unsuccessfully
searched the city for anything comparable to the wholesome knish he grew up with, Chef
Ramni Levy of San Francisco (caterer and former owner of Bistro 1650) saw and seized
the opportunity to start King Knish (www.kingknish.com) earlier this Fall, launching
officially at Fleet Week in October.
King Knish is San Francisco’s only small batch food
producer dedicated to making knish. Leaving no room
for confusion with the stuff you may find in your
grocer's freezer section, Chef Levy not only bakes his
knish daily and uses organic ingredients for a healthy
alternative, but he also uses his creative culinary flair to
make an “old world dish with a new world twistTM
.” The
Classic Potato knish is a favorite, but you don’t want to
miss King Knish’s less traditional creations, like the White Chocolate Dipped Curried
Beef with Poppy Seeds sampled at the recent New Taste Marketplace, the Pastrami Knish
debuted at the La Cocina Holiday Gift Bazaar, or Wasabi and Potato Knish with
Crystallized Ginger. King Knish also has unique gluten-free recipes, and will even
develop custom knish upon client request.
Next up for King Knish is setting up a food pod where
diners can pick up their fresh knish daily. Chef Levy
says he “hope[s] the Indiegogo campaign
(http://www.indiegogo.com/kingknish)” ending on
February 25th
“will help make that dream a reality, and
eventually turn ‘King Knish’ into a household name.”
Food pod example: SnackBOX in Times Square, NY (Photo by Inhabitat)
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For more information, or to schedule an interview with Chef Ramni Levy, please contact
Beverly Picardo at Beverly@tomayto-tomahto.com or (415) 562-6522.