that would be amazing. thank you so much for the hard work that you do. 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 frt. 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
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 frt. 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. it sits on a carved-out half o
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 frt. 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. it
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 frt. 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. 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
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