la da da da da. here at birk s restaurant in santa clara, they re known for being a south bay institution. since 1989, plate after heaping plate has been served up to a pretty discriminating crowd. and no matter how full they are, most leave room for dessert, desserts that are almost too pretty to eat almost. here we have the orange- creamsicle-flavored ice cream. it sits on a carved-out half of a navel orange. so here is our desserts for our v.i.p. table, special guests, of course. chef maurice dissels believes in keeping the menu as unique as possible, and for his desserts, he relies on a local girl done good sheri tate. she brought a sample of her ice creams and sorbets, and as they say, the rest was history. it comes as no surprise, really, that ice cream has been called the great american dessert for a reason. each american consumes an average of 23 quarts of ice cream, ice milk, sherbert, and other commercially processed frozen dairy products a year. but eve
coming up on california country : think this sweet treat just cab t get any better? think again. oh, my! it s ready. it s ready? it s ready. then find out why this meal was 52 weeks in the making. i would like you to know that this morning at the farmers market, we purchased everything that you re gonna have for dinner tonight. next, learn the hidden ranching roots behind hearst castle. and they re a summertime favorite see what you can do with some of the season s best frtit. it s all ahead, and it starts now. [captioning made possible by california farm bureau federation] la la la la la la da da da da. here at birk s restaurant in santa clara, they re known for being a south bay institution. since 1989, plate after heaping plate has been served up to a pretty discriminating crowd. and no matter how full they are, most leave room for dessert, desserts that are almost too pretty to eat almost. here we have the orange- creamsicle-flavored ice cream.
a navel orange. so here is our desserts for our v.i.p. table, special guests, of course. chef maurice dissels believes in keeping the menu as unique as possible, and for his desserts, he relies on a local girl done good sheri tate. she brought a sample of her ice creams and sorbets, and as they say, the rest was history. it comes as no surprise, really, that ice cream has been called the great american dessert for a reason. each american consumes an average of 23 quarts of ice cream, ice milk, sherbert, and other commercially processed frozen dairy products a year. but even the gre american dessert can get a makeover every now and then, and that s where sheri tate comes in. she came up with an idea to combine two of her favorite dessert staples: ice cream and liqueur. as a kid, my parents made liqueur-infused ice cream with their friends, so they made something called grasshoppers, which is similar to the cream de mint we made today, and it was a blended ice cream d
la la la la la la da da da da. here at birk s restaurant in santa clara, they re known for being a south bay institution. since 1989, plate after heaping plate has been served up to a pretty discriminating crowd. and no matter how full they are, most leave room for dessert, desserts that are almost too pretty to eat almost. here we have the orange- creamsicle-flavored ice cream. it sits on a carved-out half of a navel orange. so here is our desserts for our v.i.p. table, special guests, of course. chef maurice dissels believes in keeping the menu as unique as possible, and for his desserts, he relies on a local girl done good sheri tate. she brought a sample of her ice creams and sorbets, and as they say, the rest was history. it comes as no surprise, really, that ice cream has been called the great american dessert for a reason. each american consumes an average of 23 quarts of ice cream, ice milk, sherbert, and other commercially processed frozen dairy produ
over 8 years. nice to me you. what inspired your photography? i am inspired everything that i see. the greatest thing about being a photographer is being able to show other people what i see. i have mostly worked in cuba and work that i shot here in san francisco. what is it about being a street artist that you particularly like? i liked it to the first day that i did it. i like talking to mentum people. talking about art or anything that comes to our minds. there is more visibility than i would see in any store front. this would cost us relatively very little. i am so happy to meet you. i wish you all of the best. you are the wonderful artist that makes these color coding. nice to me to. i have been a street artist since 1976. how did you decide to be a street artist? i was working on union square. on lunch hours, i would be there visiting the artist. it was interesting, exciting, and i have a creative streak in me. it ranges from t-shirts, jackets, hats.