After 35 years with the Atlanta newspapers, Marcia currently serves as Retail VP for the Buckhead Business Association, where she delivers news and trends (laced with a little gossip). On the side, Marcia is Captain of the Senior Cheerleaders for the WNBA Atlanta Dream.
Ben Krawiecki of Marlow’s Tavern connects his Jewish roots to his desire to please his guests.
More than 20 Sandy Springs-based chefs and restaurants are the culinary neighbors participating in the second annual Food That Rocks: A Celebration of Sandy Springs.
“Sandy Springs is currently the ‘it’ community of Atlanta, and Food That Rocks is a great way to showcase our amazing culinary scene here,” DeSena said. “Our Jewish community is also well represented in Sandy Springs, and a fun food and music festival is another opportunity to come together for a great cause.”
“Last year’s event was a wonderful way for the community to celebrate all the good happening in Sandy Springs,” said Cheryl Yagoda, founder and vice president of Ian’s Friends Foundation. “Food That Rocks was a great way to meet new neighbors, sample the great food in our area, and find out about charities doing amazing work — all in our back yard.”
Participating chef Ben Krawiecki relishes his role in creating menu items for Marlow’s Tavern. Since joining the Marlow’s team in 2008, Krawiecki has been a key ingredient in recipe development for the diverse dishes that grace the tavern menus.
He credits his passion for food to his Latvian-born grandmother, who involved him as she cooked, and said his Jewish roots support his love of going the extra mile to please his guests, friends and family with his dishes.
Michael Davis of Three Sheets loves the energy and excitement of Jewish festivities.
“There’s nothing I enjoy more than baking a traditional challah with my kids for the Shabbat or just because,” Krawiecki said. “My wife’s request is normally for matzah ball soup, and the key is the broth with lots of chicken bones and the secret ingredient, chicken feet, to give it that extra gelatinous mouth feel. Kasha Varnishkes is the go-to with a slow-cooked, braised brisket.” (Note that he is serving different dishes at the festival.)
Michael Davis, the bar manager of Food That Rocks participant Three Sheets, understood the importance of making people feel welcome at a young age. “My parents are avid party hosts, and I grew up loving the energy and excitement of social gatherings, be it dinner for Passover seder or a festive Rosh Hashanah meal,” said Davis, who is also the craft cocktail creator of Three Sheets. “I get so much joy from making my customers smile and giving them a great experience. My favorite, of course, are the b’nai mitzvot hosted by Three Sheets.”
Food That Rocks involves a partnership with Sandy Springs Hospitality and Tourism, the Sandy Springs Restaurant Council, and the Sandy Springs/Perimeter Chamber of Commerce.
The festival is set for 6:30 to 11 p.m. and is for people 21 and older. General admission is $50 in advance, $55 after April 24 and $60 at the door. First-taster VIP tickets are $65 now, $70 after April 24 and $75 at the door.