SHRUB AND SODA

Meyer Lemon Semolina and Almond Cake, Huckleberry-Thyme Sherbet and Grapefruit Cream. Chef’s Notes: Being a native to the high Alpine slopes and a lover of rich volcanic soils, the wild huckleberry is also a tough and resilient little shrub. In fact, the wild huckleberry was one of the plant species to survive on the slopes of Mt. Saint Helens after its massive eruption in 1980. We hardly have such things in mind for our huckleberries. In fact, we thought we’d cool things down with a thyme-scented sherbet, cozied up next to a rich and citrusy semolina almond cake. Top the whole thing off with a touch of grapefruit cream, and we think we’ve found the perfect home for this special little berry. Bon Appetit!

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