♪ >> hi, everyone. i'm lizzie bermudez. welcome to "bay area life," the place where lifestyle, interests, food, and entertainment all come together. there's so much to explore. we're cooking up some fun. one pan-pizza dish in just 30 minutes. ooh, look at that. that looks divine! then, a french pastry chef gives us a lesson on preparing authentic macarons. >> it has that crispy and then the chewy... >> mmm! >> ...and the creamy. >> are you kidding me?! then, a family winery embraces their rich heritage. >> i believe we're probably the oldest continually run winery in the santa clara valley. >> plus, we head downtown for >> now, these chicken legs we have roasted in our charcoal oven. so you probably don't have a charcoal oven at home. >> i don't. [ laughs ] >> may have a charcoal grill. but you can just roast these in the oven. so what we want to do is we want been roasted and then we'rehat's gonna flavor the stock with this

roasted chicken. >> okay. >> so again, we're doubling the flavor here. >> all of this driven by your northern california honda dealers. ♪ ♪ hey, there's no need for you to call and order a pizza tonight, because we've got a dish that will take 30 minutes. it's a one-pan pizza dish. are you ready to get cooking? okay, first thing we're gonna do is we're gonna heat up some olive oil. so, i've got it on medium heat. then i'm gonna take my chopped onions and put those in there. and you're gonna stir this and get these onions sautéed for about 2 to 3 minutes. and you want to sauté them till they get translucent. that's what we're looking for. wew nogoe 'radnn italian sausage. now, remember, when you get your

italian sausage, you want to take it out of the casing before you put it in the pot. so, we're gonna brown this sausage. we're gonna try to get it crumbled up. ♪ okay, we're gonna add in our minced garlic. now, remember to keep stirring this because you don't want the garlic to burn. that's not gonna be good if we have burnt garlic. okay, so we've got our italian sausage and garlic nice and browned. here it goes. we're gonna put in the tomato sauce. we're gonna put in our dried pasta. we're gonna put in our dried basil, a little pinch of salt. and we're gonna add our water. okay, we're gonna give this a

stir, and we want to get this to a boil. that's what we're looking for. i'm gonna turn up the heat. and you know what makes this dish really great? it's made with american beauty pasta, and they use american wheat. that's what makes their products super-tasty. you don't get sticky pasta. you just get really good-tasting pasta. okay, now we've got everything in here boiling, so we are going to lower it down, our temperature, and we're gonna put a lid on this. we're gonna let this simmer for about 12 minutes. our dish is done simmering, so we're gonna take the lid off, and now we're gonna add some mozzarella cheese. put that all over. ooh. cheesy, cheesy. that looks good. we're gonna add some pepperoni. and you know what? i got to let you guys know. one of the things that i really like about american beauty is that they've got 37 of their pasta products. they're non-gmo, so i feel

really good when i serve that to my family. okay, now we're gonna top this off with more mozzarella cheese. oh, this is gonna be so good. i'm gonna turn it off. i'm gonna put the lid on it. i'm gonna let that melt for about 2 minutes. ah. oh! look at that. that looks divine! i'm gonna serve some of that up. this is fantastic. oh, look at that. oh! okay. the moment of truth. here we go, people. mmm! that is so good. one-pan pizza. how beautiful is that? ♪ coming up -- helpful tips on how to bake like a pro. >> okay, and i've actually --

even the professionals cheat. >> so there's a macaron... >> they cheat? >> ...template. you think that we can pipe perfect circles -- we can't. we're just following the template.

it all started when sophia found the perfect little mug at marshalls. then piece by piece, surprise by surprise, she built the greatest guest bathroom ever. did she expect to get so much bang for so few bucks? no. but great things happen when you choose surprise.

>> "bay area life," where lifestyle, interests, food, and entertainment all come together. ♪ >> welcome back to the show, everyone. i'm almost to my next location. all i need to do is park. and parallel parking in this civic couldn't be easier. ♪ i don't know about you guys, but i've noticed a lot of french desserts and pastries popping up all over the bay area recently. so today we're gonna embrace our frenchness -- hilary, pastry chef, french pastry chef hilary freeman -- and learn how to make and bake macarons, right? >> so, notoriously tricky. don't call it a cookie.

the french call it a dessert. >> okay. [ laughs ] >> but we're gonna master it today. >> i know i've talked to friends who bake, and it can be a bit intimidating, but you're telling me it's not that intimidating. it's not that scary. >> it's not that scary. however, macarons are a little bit different than making chocolate chip cookies or banana bread because it really embodies what baking is, and baking is a science. >> okay, so, where do we start? >> with our dry ingredients, almond flour and powdered sugar. almond flour and almond meal aren't the same thing. almond meal can be a little bit less expensive, but it's ground with the skin on, so you're gonna get a totally different product. and then we're going to add our egg whites. we're gonna whip this until it's foamy and you can no longer see the bottom of the bowl. that's your good visual clue for when to add your next two ingredients. so, see, we're already nice and foamy. >> uh-huh. >> so, we're gonna combine these two. >> that's the egg-white powder and the fine sugar. >> and you can find the

egg-white powder in any baking aisle. i like to call it the botox for [laughing] the egg whites. >> let me put a little bit of that about right there, then. >> it might not have any help on our faces, but it helps the cookie. >> oh, okay. >> so, we don't want to add this all at once. what you want to worry about is not having your mixer on high right now. otherwise, you're gonna get a sugar facial. not the effect we're going for. and you can just dump that in. and now you can turn your mixer up. this is a good time to think about what color you want your macaron to be. the color actually dictates the flavor. there's no flavor in the shell. >> i'm gonna go with this hot pink. >> so go ahead and put in a little bit more than you would if you were making icing. >> okay. so go bold here. >> go bold. go big, or go home. >> okay, so we've got the food dye in. >> we've got our two rather large drops. >> [ laughs ] you said, "go big, or go home." >> you went for it. so, now we're gonna mix in our dry ingredients.

and i think this is the part that stresses everybody out the most, because the french have even come up with a fancy term called macaronage for this process. >> ooh, macaronage. >> have you ever done any folding before? >> i've folded laundry. >> that's a start. >> that's a start, yeah, and i don't even like doing that so -- [ laughs ] >> okay, we're gonna make you a folding expert. >> okay. >> what i like to do is visualize that this is a clock, so 12:00, 6:00. and folding is all about finding your rhythm. it's the same three movements over and over and over again. so we're gonna slice from 12:00 to 6:00, flip, and give it a little quartern.ur slice, flip, quarter turn. okay, so, now we're gonna get this in our...piping bag. and i really think it's important to go ahead and source out a pastry bag. this isn't the time to use your ziploc bag. and you want an actual tip. now, this is a generic tip. you can find this anywhere, so these are easy things to get,

but important to the process. okay, so just watch out. we don't want anything to come out there. >> okay. i got it. i can do this. >> okay, and i've actually -- even the professionals cheat. so there's a macaron... >> they cheat? >> ...template. you think that we can pipe perfect circles -- we can't. we're just following the template. you want to get right over the center of the flower, and all you have to do is squeeze. stop squeezing, walk it around. >> almost done. >> almost done. nobody died. we're all still breathing. how's your mental state? >> good. >> and then we're just gonna put this in a 250-degree oven for about 25 minutes. and i say "about" because what you're really looking is whether or not they're done versus just committing to the timer. so, for fillings, traditionally, the french use a swiss meringue buttercream. i think we have that recipe on the website. >> yes, we'll put the recipe on the website, and you whipped that up prior. >> i whipped this up. and then something that i love that's so easy, everyone has, is

jam or nutella. >> yeah. >> total wins. >> "check, check" to both of those. >> anyone can have those in their cupboard, put them in a piping bag, and you're good to go. i'm gonna do one, and then i'll let you do it. we just don't want a double-stuffed oreo, so less is more. because we don't want any filling oozing out the side. okay, you do it now that you're a piping expert. >> i think i need a piping bag in my life. >> piping bags are a baker's best friend. and you can actually put these in the freezer -- i don't tell anyone this -- for a good three months. >> really? >> and it doesn't impact the flavor or the quality of the product. and that's it. >> so...the moment. here we go. mmm! >> it has that crispy and then the chewy... >> mmm! >> ...and the creamy. >> are you kidding me?! >> [ chuckles ] >> oh, i just love how crunchy it is and chewy and just that little bit of buttercream.

mmm! how do you -- oh, my gosh. i'd make these every day if i was a french-trained pastry chef. >> it could be a problem. >> yeah. mmm! all right. and we're gonna have everything, right? everything, all the information on our website. so we'll have... >> the recipes, the equipment list, the fillings in case you don't want to do jam, and then the template, as well. >> it's all there. hilary freeman, thank you so much. >> you're welcome. >> this was fantastic and delicious. >> good. >> [ laughs ] coming up, get a taste and feel of old italy without even leaving the bay area. >> that's the feel that we want everybody to get -- the warmth and the hospitality of an italian piazza to sit and enjoy your wine.

>> "bay area life," where lifestyle, interests, food, and entertainment all come together. ♪ >> guglielmo winery has a rich

family history going back to 1925. that's when emilio guglielmo bought 15 acres of land in morgan hill and created just two different wines. today, the family owns more than 82 acres and produces 12 to 15 different varieties. >> my grandfather came over from italy, the northern part of italy, the piemonte area, from a little alpine village. he came here and landed in new york in 1909 and worked his way across the united states and actually settled in san francisco. that's where it actually started. he didn't forget about his sweetheart back in italy, so he sent for her. >> then they actually bought the property here in 1925 and made wine here. this is during prohibition, so it was made underneath the house. and they transported it in the back seat of a car to san francisco. you have a lot of ethnic groups in the city -- french, italian, basque, spanish -- which wine is an everyday part of their meals. so there was still a demand for

that wine. >> what were some of the earlier wines that they were making? >> oh, basically, we made a red wine called burgundy and we made a white wine called sauterne all the way till about 1969. that was our -- these were in gallons of wine. we delivered like a milkman to your home. >> really? >> oh, yes. >> gene, do you have a favorite space, place, vantage point here on the property? >> oh, god. i don't know if there's one special place, 'cause every place brings back memories from a kid to an adult, 'cause we have different experiences throughout the winery, places, when we were kids, where we would play, where we weren't supposed to be, and then places where we could just stop and look out over the vineyard and just enjoy the scenery. >> a lot of this feels like a bit of old italy, right, would you say? >> oh, we hope so. yes, absolutely. we want it to. that's the feel that we want

everybody to get -- the warmth and the hospitality of an italian piazza to sit and enjoy your wine. this is our villa emile event center and this has grown, over time, to just expand and be a wonderful event place for weddings, mainly. we do a lot of weddings here. from april to october, we are booked almost every weekend. but then, besides that, we hold concerts here in the summer. we do what we call our vines & vibes. people love this area. >> hello. how are you? >> right over here, we have the cellar. now, the cellar is under the house. it used to be the home to the guglielmo family. emilio expanded the cellar a little bit to include some of his casks and his wine. and if you could walk down there, you could walk to the back and see the original casks that he made. and welcome to our tasting room. >> ah! this is great! >> thank you. we love it. there's a lot of old touches in

here, but a touch of modern, as well. this is where we do the tasting. normally, we taste six wines. we change up our list every month because, as you can see, we have a lot of wines. >> and then what do we have back there, cindy? >> this is our gift shop. this is actually a wonderful home decor, wine gifts, things like that. we are probably one of the absolute top gift shops in the area. >> so, what is this room? >> this room is called our heritage room. and it is appropriately named, because on the walls are many pictures of all three generations of the family. this room is used for a lot of things. it's set up right now for a dinner. we have corporate meetings here. i teach classes here. we have had small weddings here. it's a very wonderful multipurpose room. >> is there one thing that you really want people to take away when they come to visit? >> well, we want people to come

here and feel comfortable, come here and feel as part of our family, 'cause that's the way we look at them, as they're not just a customer. they're a family member. when they step on the grounds, you know, they're one of the family. >> coming up, a fancy feast for the family. so, this is a great way to get, you know, the kids to eat all their veggies, too. >> in disguise. >> in disguise. i like that. okay. >> yeah.

>> "bay area life," where lifestyle, interests, food, and entertainment all come together. >> hi, everyone. welcome back to "bay area life." i'm impressed with how much power this honda civic has. it's fast, efficient, and fun. ♪ i'm always on the lookout for new restaurants to try, and my friends keep talking about this place, monsieur benjamin in hayes valley. so i'm about to get a taste of what all the buzz is about.

i'm in the kitchen of monsieur benjamin. did i say that right? >> perfect. >> i did? >> yes. >> okay. >> i've never heard it said better. >> really? you're lying to me, aren't you? french is not my forte. so, what are you working on right now? what are we gonna whip up? >> we're gonna make a chicken and vegetable soup today. >> okay. >> that doesn't sound very exciting, but hopefully once you see this process and taste the end result, you're gonna make this every year or even more frequently. >> this is something that even i could whip up or just the everyday average chef can do, as well? >> absolutely. >> okay, why don't you go into the ingredients now of making this soup? >> sure, so we're gonna start with chicken stock and we're gonna add more to it. we have some traditional vegetables here. so we've got onion, fennel. we're gonna put a head of garlic in there. and this is all very, very rustic, so large pieces. >> oh, wow. okay. >> everything goes in. >> that's my kind of chopping. >> yeah, yeah. well, we're gonna see you chop in a second here. why don't you... >> oh, dear. [ laughs ] >> ...grab this head of cabbage here and cut that into about four pieces? >> four pieces? >> and that'll go right in the pot. >> okay, just... >> there you go.

>> ohhh. boom. >> all right, while you're at it, why don't you do the carrot because you did so well with the cabbage? >> i'm a professional now. >> let's cut that into four or five pieces. >> four or five pieces? >> yeah. >> i should -- maybe i could get a job here, chef. >> so here we have our vegetables in the pot. now, these chicken legs we have roasted in our charcoal oven. so you probably don't have a charcoal oven at home. >> i don't. [ laughs ] >> may have a charcoal grill. but you can just roast these in the oven. so what we want to do is we want to take this chicken meat that's been roasted, and then we're gonna flavor the stock with this roasted chicken. >> okay. >> so again, we're doubling the flavor here. so these are just gonna go right in the pot. and now we're adding chicken stock. and at home, you can buy chicken stock because we're adding more flavors to it. okay? >> wow. >> now this goes onto the stove to simmer. that will cook for 90 minutes... >> okay. >> ...at a slow simmer, just gentle bubbles. after 90 minutes, we'll strain it through a fine mesh sieve or cheesecloth, and we'll save that liquid for our soup later. and then we're gonna reserve the chicken meat also for the soup. >> so, what's this next step? >> well, this is a fun little trick for people at home. we do this in the restaurant also, where instead of having to hand-chop all these vegetables, which could take quite a while

if you want to make a large pot of soup, you're feeding a group, you can utilize a cuisinart at home to chop them for you. and it's kind of nice, too, because, one, it's quick, but, two, it chops them into small pieces, so it really, you know, gives the soup a lot of texture and nice body. so we'll just add this to the cuisinart here. and you want to do this in small batches. it'll just help process more evenly that way. so we'll just fill it up only about a quarter of the way. and then put the top on. why don't you push the green button? >> green button. >> and we'll stop it. >> ah. >> that's perfect right there. >> that smells so good, too. all those veggies. ah. i know you have a son, right? >> that's right. >> so this is a great way to get, you know, the kids to eat all their veggies, too. >> in disguise. >> in disguise. i like that. okay. what happens now? >> the next step is now we start cooking the vegetables. >> okay. >> so we have a pot on the stove. and you could use butter or olive oil, if you like. we actually just cook this in a little bit of water, so there's no added fat to the soup. it leaves a really clean, delicate broth. you see we've got the vegetables starting to soften here a little bit, smelling great.

we're gonna add in our bouquet garni. now, this is just a bundle of herbs. so, we've taken a smaller pot taste today. you can add whatever you like to this. what we do in the restaurant here is we add a mixture of grains. so these are sprouted grains -- great texture, good flavors. we have our reserved chicken meat that we used. >> so that's where the chicken went. >> that's where the chicken went. and you just take it down into small pieces. >> okay, okay. >> why don't you dump those grains in? just half that amount. >> half that amount? do you want me to use my hands? >> yes. >> [ gasps ] okay. there we go. >> also the chicken. about half the chicken. >> about half the chicken. >> okay, and now we'll return this back to the stove to heat through. >> oh, okay. >> okay, so we're gonna finish our soup with fresh herbs here. re >> this is a combination of about six different herbs. it smells great, doesn't it? >> it smells phenomenal. i got to give it a try. >> yes. >> i've got to give it a test. okay, now, this is really hot, too. >> it is very hot. >> okay. so i'm gonna let it cool down a

little bit. is there a proper slurping technique when you're drinking hot soup, chef? >> just carefully. >> [ laughs ] [ slurps ] oh, my gosh. [ smacks lips ] oh, my goodness. mmm! that is so good. chef, thank you so much. >> you're very welcome. it's a pleasure cooking with you today. >> oh, my gosh. cooking? i'm all about the eating. this is so -- oh, i got some chicken now. this is awesome. mmm! there's so much to explore in the bay area, so we'll be back next week with more stories to share. in the meantime, we want to hear from you. so send us your favorite stories, pictures, videos, and places in the bay area. visit us online, join us on facebook, and follow us on twitter. all of this fun driven by your northern california honda dealers. >> for more information on the vehicle featured in this episode, visit

norcalhondadealers.com. ♪ ♪ ♪

first degree murder, we intend on getting justice for that victim, and the victim's family, and we want to make sure that we do it right. >> reporter: no arrest. no progress. only suspicion, especially from warren's neighbor john herring. >> when i asked him, did you do it, and he said, of course not. >> you asked him -- >> i asked him. >> to his face, did you -- >> uh-huh. >> kill your wife? >> yeah. well, i said, did you have anything to do with it? he says, no, of course not. i said, good. >> reporter: on new year's eve 1997, michael warren has something to celebrate. he's released early after serving only 3 1/2 years of his sentence for the odometer tampering, and maps out a new life for himself! coming up -- a neon clue? will a vegas wedding at the chapel of love add some heat to a very old case? stay with us.

>> announcer: "20/20" continues. once again, deborah roberts. >> reporter: our story now shifts in time and location, 14 years later far from the palm trees, sunny beaches and luxury yachts of palm beach, florida, 835 miles to be exact, to the lovely, quaint town of abingdon, virginia nestled in the majestic blue ridge mountains. >> we kind of combine the best of both worlds, we have that small town charm.

people come here to stay, and enjoy the culture, and then they go enjoy the great outdoors as well. >> reporter: and it's here in this leafy, rural area that two out-of-towners buy a prime piece of property in 2004, building this 4,100-square foot home in an exclusive subdivision, and the house looks even better from the back. it's right on the lake where you can see the owners' private dock and watercraft. >> they're very friendly, outgoing, nice. >> reporter: neighbors brook and rocky blevins become close friends with the newcomers known to them as "debbie" and "mike." >> he was a happy, affectionate type person. they would hug you when you'd go see them. >> if you needed something, you'd call them and they'd be there. >> reporter: to the blevins it's clear that mike and debbie are head over heels in love with each other. >> they were very close and it was a connection of, their smile at each other, the twinkle of their eye. they were very much in love, very close.

>> reporter: in fact, mike and debbie even worked together, running their business just across the state border in kingsport, tennessee. the two operate the purple cow, a quirky and popular drive-through fast food joint known for its signature steak bomb, dancing hot dogs, and cows that greet you at the curb. here's mike on the purple cow's yelp page, boasting, i have been in the food industry since i was 15 years old. my love for food is great. >> he prided himself in that, mike. he is a terrific cook, but they had a tremendous business. >> they both were the ones that prepped the food. they worked long hours. >> reporter: but it turns out that sociable, hard-working couple has a dark past. mike, the friendly burger flipping owner of the purple cow is none other than michael warren whose wife marlene was gunned down 14 years earlier by that killer dressed as a clown. as for debbie, she's actually sheila keen, the person police

suspected of being that killer clown, who despite circumstantial evidence pointing her way was never charged with the crime. >> even some of the investigators in the case were surprised that there was no indictment, because everything sort of lined up, pointing to sheila keen being the clown, and michael warren somehow being involved, but it was all circumstantial. >> reporter: still, there's something astonishing authorities in florida may not have known. when mike warren gets out of prison after serving more than three years on that odometer fraud conviction, he and keen hook up in the marriage capital of the world. that's right -- vegas! in a tasteful and understated ceremony at the little white wedding chapel in 2002, michael marries sheila, his former alleged mistress, and the prime suspect in his wife's death. >> the weird things that they would hang together that

long, start a business, get married as if nothing ever happened. it takes a certain amount of nerve to do it that way. >> reporter: and for 15 years, the two love birds make their quiet nest in abingdon, just last year, selling the purple cow, and retiring to enjoy life at their lakefront home. >> they finally started living their lives instead of working. >> they seemed very open. he just seemed to be a happy laid back kind of guy. >> reporter: but other neighbors say they see a different side of that rough around the edges former used car dealer. vicki and john chittester say they have a nasty run in with michael warren after he suddenly shows up at their lakeside property, trying to haul away rocks with his tractor. >> i told him to put down the rocks and get off our property. >> he said, can't we be neighborly about this? i told, i said, the neighborly thing would be to call over and ask if you can come over here and do that. he said, [ bleep ] you. he's like, what are you going to do, you scrawny -- i said, i'll tell you what i'm going to do you fat ass, but he wouldn't get off the tractor.

so he unloaded the rock. >> he was a bully. >> somebody who thinks he's going to get what he wants. >> yes, uh, exactly. >> reporter: mike and debbie may want nothing more than to continue their mundane, low-key suburban existence, but sometimes you just can't bury the past, especially when it involves a bizarre and notorious crime involving a killer clown that's still alive in the minds of some people back in florida. >> it was like an urban legend. the fact that it was never solved it just went on, and on, and on. in may, which was the 27th anniversary of the killing, my editor said, well, let's, let's re-look at this. >> reporter: while marshall's writing that anniversary article for ""the palm beach post", a breakthrough, her researcher uncovers those startling facts on michael and sheila, make that debbie's new lives. >> she found that michael warren and sheila keen had gotten married. she also found that they were living in abingdon, virginia in the blue ridge mountains.

>> reporter: the warrens' new private life is now public, out there for all to see. will they be able to enjoy that quiet retirement much longer before someone comes knocking on the door? >> our agency received a call in regards to the murder of an individual that occurred back in 1990. >> reporter: coming up -- could a 27-year-old cold case end with the tears of a clown? stay tuned.

>> announcer: we return to more of "20/20." >> reporter: it's august in bucolic abingdon, virginia where violent crime on a scale from 1 to 100 is a lowly 13. sheriff fred newman receives an unexpected call from his counterpart in palm beach county, florida. >> our agency received a call in regards to the murder of an individual that occurred back in 1990. >> reporter: not just any cold case sheriff newman is told but an infamous murder that made headlines in south florida. >> i've been sheriff of our county for 18 years. we have never encountered any type of a murder of that nature. >> reporter: florida authorities

want the sheriff to track down the key suspect, that woman known locally as "debbie." of course debbie is none other than sheila keen now married to michael warren the husband of the murder victim. >> they live in a very upscale neighborhood. they kept a very low profile. they, i guess, sort of flew under the radar if you would. >> reporter: but the sheriff and his deputies are zeroed in on sheila now. and just last month on september 26th, a trap is set after the warrens are spotted leaving their home in their cadillac suv. >> vehicles were strategically placed along various locations and observed the black cadillac escalade as it was traveling. >> reporter: and just as the warrens are returning the trap is sprung. the couple's escalade stopped and surrounded as her husband michael looks on sheila is placed in custody. >> i did not notice anything from a standpoint of being

distraught. somewhat surprised, i guess. if you would. i think reasonably calm for the most part. she was placed in one of our patrol vehicles, handcuffed, and transported to the regional jail. >> reporter: sheila keen-warren not only with a new last name, but a new hair color blonde charged with the murder of marlene warren. another photo of the accused killer clown oddly showing her smiling while in custody reminiscent of this mugshot taken when she was 21 convicted for shoplifting. >> when the case went cold -- a lotta people forgot about it. >> yeah. >> did it ever go off the radar for investigators? >> no. i can tell you right now, we probably have 300 cases that are unsolved cold cases. none of 'em are off the radar. >> police in florida arresting a female suspect. >> reporter: sheila keen-warren was arrested last night. sheila warren's arrest makes headlines nationwide the sheer novelty of a cold case involving a killer

clown seemingly cracked after 27 years proves to be a huge, irresistible story. >> detectives always suspected sheila, but couldn't prove it. >> reporter: the burning question, just how do authorities say they cracked the case that has vexed investigators for nearly three decades? they say the breakthrough was through something that didn't exist back in 1990, sophisticated dna testing. >> we were able to do that with new technologies in dna and we were able to complete the puzzle. >> how confident are you that you have the shooter? >> 100%. >> 100%? >> no doubt. when -- when you're talkin' dna, they will be able to tell you that it's you to the exclusions of millions and millions of people, all right? plus, the area that this was captured in can only be what the perpetrator was involved in. >> reporter: while authorities are intentionally vague on exactly what they tested and how remember, back in 1990, investigators reportedly found

orange fibers possibly from a wig and hair in that chrysler lebaron believed to be the getaway car. >> if they found hair, the statistics are basically one out of 10,000. if they found blood, great. that would give you a slam-dunk because you would end up with statistics of one in trillions. >> can you really go back 27 years and test evidence for todas dna technology and make a case? >> yeah, without a doubt. as along as the dna has been preserved cold and dry. cold and dry. the testing has gotten so incredibly sensitive. so specific. there's no way out. they're going to get results. >> reporter: back in abingdon, virginia shock and bewilderment after that friendly neighbor "debbie" is charged with first degree murder. >> i've been in shock ever since. >> yeah, couldn't believe it. still don't. just hope and pray that she's not guilty. >> reporter: the blevins say

since "debbie's" arrest her loving husband mike has been holed up in his home apparently in a state of stunned disbelief. >> very distraught, which he would be. he told me, he said, "you know she didn't do this." he says, "so kind hearted." i say, "well, absolutely. that's why this whole thing is just so hard to believe." >> reporter: for marlene warren's parents, it's not hard to believe at all. it simply confirms their decades-old suspicion. >> i turned angry when i heard mike had married sheila. angry. remembering that she killed my daughter, and he marries her? you know there's gotta be something there. >> reporter: when we come back does michael warren have anything to worry about? >> so there could be another arrest? >> the answer to that is, yet to be determined.

>> reporter: next what he's saying only to "20/20" tonight, and the stiff price prosecutors want sheila to pay for the

>> reporter: talk about october blues. >> now a woman accused of dressing up as a clown and killing her lover's wife is finally in custody. >> reporter: just two weeks ago, sheila keen-warren finding herself plucked from obscurity in virginia and extradited back to infamy in florida facing

charges of first degree murder with a firearm. it's a crime that's taken so long to bring to trial, state attorney dave aronberg was still in college when it happened. >> sometimes justice can be delayed but justice eventually arrives. >> reporter: accused killer clown warren doesn't exactly play to the crowd in her first appearance before a judge playing the mime instead obscuring her face with her hair, turning away from courtroom cameras. >> state is seeking no bond, your honor. >> reporter: she later pleads not guilty. >> she vehemently denies any involvement. >> reporter: and while this all has the air of a media circus, aronberg struck a sobering and serious tone at his press conference announcing the state will pursue the maximum penalty. >> we filed the notice of intent to seek the death penalty today just now with the court. >> this is a death eligible case, but i would bet that the

prosecutors are using it to some degree to put pressure on her to plead guilty and/or potentially come clean about her husband's role, if any. >> reporter: as for her husband, formally married to murder victim, marlene warren,warren, here's telling "20/20" that sheila is falsely accused and that this is very serious and very unfair. investigators are mum on whether he might face charges. >> i can't speak specifically to michael were going to investigate anyone who may be culpable and we'll make a decision on prosecutions as appropriate. >> reporter: meantime back in palm beach county there's a sense of relief that there's possibly an end to a bizarre and chilling murder case. >> when you heard that 27 years later that police had made an arrest, what did you think of that? >> i was happy 'cause i think there should be justice. we felt like, "okay, there's the end of that story that's been open and forgotten." i think that we were just glad that it's -- wow, that's done.

>> it's about time that this case comes to a close. that's people look at clowns with more of a happy type of look and not so, uh, scary it type of costume. >> everybody wants this to sort of be put to rest. and i feel for her family. they need closure more than anyone else. >> if you're the family of the victim, it's bittersweet because you-- finally somebody's been arrested. but the idea that it took 27 years has gotta be frustrating and-- and a little bit perplexing as well. >> this is the entrance to our clown room. she liked the clowns when she was a little girl. i come in here, i think of her. >> reporter: emotions still raw all these years later for marlene warren's parents. >> i feel like crying. those nasty people. you can't tell me that he didn't know. no way in heck.

she got away with it for so long the.'s a hell, i hope she rots in it. >> strong words from a mother still grieving. >> sheila warren is slated to be in court for a hearing on november 13th. that's our program for tonight. thanks so much for watching. >> from all of us here at "20/20" and abc news. thanks for watching. have a good evening. next at 11:00, a costume

controversy. at least one shocked at w