Herbed Goat Cheese-Stuffed Chicken with Cranberry-Tarragon Chutney

Cranberry-Tarragon Chutney

White Truffle & Vanilla Bean Ice Cream

Douglas Fir Ice Cream & Huckleberry Sorbet Bombe

Many Native families in the Northwest still trek to the Cascades in late summer

Huckleberry Sorbet

Chef Matt Bennett of Sybaris restaurant in Albany, Oregon prepares a menu inspired by food traditions of Oregon’s Kalapuya tribe.

Lamb Shoulder Confit, Warm Huckleberry Preserves, Creamy Parsnips

At last year’s American Lamb Jam, chef Mark Bodinet from Copperleaf Restaurant at the Cedarbrook Lodge took home “Best in Show” honors for his preparation of lamb shoulder served with a smooth and creamy purée of parsnips and a sauce made from ripe, summer huckleberries.

Spicy Lamb Salad

Many of the food items on the menu at CK’s in Hailey, Idaho are locally sourced, while many of the flavors are globally inspired.

Old Tom Gin-Poached Pacific Halibut

You’re all set with a side of steamed rice, your favorite fresh salsa, and a Tom Collins cocktail.

Grilled Pork Loin with Stout Beer Sauce

Egg noodles and sautéed mushrooms complement the pork and beer sauce, along with a pint of the same stout used in the cooking of the dish.

Radish Sorbet

Here’s the recipe! Enjoy as an intermezzo, light dessert, or freeze into an ice pop or daiquiri and slurp poolside. You might even try a scoop in a Champagne flute and top with your favorite local bubbly for a refreshing summertime aperitivo.