A Hitchcock Inspired Evening

L-R: "Edgar Allen Poe", Chef Michele Anna Jordan, & Carmen Snyder of Farm Trails

Guests enjoyed a thrilling evening in Bodega at the Potter Schoolhouse, made famous by Alfred Hitchcock’s classic horror film, The Birds. Chef Michele Anna Jordan  prepared a ravishing dinner for eight, paired with fabulous Sonoma County libations, while the Master of Suspense entertained.

L-R: Chef Michele; Deviled Quail Eggs; Lamb Chops and Potato-Lamb's Tongue Salad w/ Roasted Asparagus & Italian Salsa Verde; Roasted Strawberries w/ Coffee Granité & Bird Cookies

The themed evening began with a guided tour of the historic private residence, built in 1873, with sparkling in hand. The tour was followed by light appetizers and a dramatic reading of the Edgar Allen Poe classic The Raven. The six course meal prepared by Chef Michele was then served in the dining room as hosts Mary 'Leah' Taylor and Rick Williams shared behind the scenes anecdotes from the movie and ghost stories about the property.

This was a rare opportunity for Hitchcock fans to receive special access to the local haunt. The lucky guests were winners of the auction item that was offered at Farm Trails' Fall Feast, and their generous purchase has helped to fund the young ag scholarships that the organization upholds.

L-R: Host of the evening Leah Taylor and owner of the school house with her husband Rick Williams, the interior of the Potter School House, and Chef Michele Anna Jordan.

 

ABOUT THE CHEF:

Michele Anna Jordan is a celebrated chef native to the North Bay, growing up in the San Francisco Bay and then raising her children on a dairy farm in Lakeville. She is also an author, with over 24 books published, two weekly columns in The Press Democrat, and an active website that chronicles her passion for writing, home cooking and Sonoma County. She also hosts her radio show Mouthful, now in its 21st year on KRCB-FM.

Michele Anna Jordan has been exploring and extolling the wonders of Wine Country (and especially Sonoma County) food and wine since long before it was recognized by the rest of the country as one of the great culinary treasure spots. Not only is she a great teacher but also has the ability to communicate recipes in a straightforward "I can do that" manner that has been an inspiration for cooks of all abilities. Her role as culinary historian for our part of the world is much appreciated and she, almost single-handedly, has made stars of our local growers, farmers, and producers. We’re so lucky she is here with us! — Chef John Ash, author and father of Wine Country Cuisine