What can they Possibly have in Common?

Michele Anna Jordan is a local treasure and a long-time friend of Safari West. The critically acclaimed chef and the author made her mark with books about Sonoma County, oil and vinegar and salt and pepper before anyone else was talking about these things. She was a restaurant critic for San Francisco Magazine, San Francisco Chronicle and local publications for over fifteen years.  She also garnered acclaim as an award-winning chef before turning her attention to writing. Her radio show, “Mouthful, Smart Talk About Food, Wine & Farming,” is a five-time James Beard Award nominee. Jordan won a James Beard Award for Magazine Writing in 1997.

 To date, Michele Anna Jordan has published 24 cookbooks. She has also written four columns a week for the Santa Rosa Press Democrat for years (she currently writes two columns each week) and keeps up a blog, Eat This Now, as a companion. To say that she is a busy woman is a tremendous understatement.

But what does this chef-savant have to do with Safari West? As it turns out, Michele Anna Jordan and Safari West have been gushing over one another for years. We’ve been long-time fans of her columns and books (not to mention that she and our own Chef Nikki have become fast friends and admirers). For her part, Michele has written about Safari West several times over the course of her career, even including us as a recommended stop in her book, “The New Cook’s Tour of Sonoma”!

Michele and Safari West also find common ground in our shared love of conservation and earth-wise practices. As we work to educate and advocate for endangered wildlife, Michele educates and advocates for organic methods and sustainable production. We couldn’t be a better match.

If you’d like an opportunity to meet this wonderful and talented woman, she’ll be making several appearances at Safari West in the months ahead. Join us on December 6^th and December 13th for a book-signing in our gift shop. Visit our Sonoma Serengeti and get a signed copy of one of her seven current releases all at once.

Now that’s a dish to get excited about!