[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 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@t american