"); $(".gallery_outer_overlay_dynamic").css("position","absolute"); $(".gallery_outer_overlay_dynamic").css("z-index","500"); $(".gallery_outer_overlay_dynamic").css("top","0"); $(".gallery_outer_overlay_dynamic").css("left","0"); $(".gallery_outer_overlay_dynamic").css("height",""+$(document).height()+"px"); $(".gallery_outer_overlay_dynamic").css("width",""+$(document).width()+"px"); $(".gallery_outer_overlay_dynamic").css("backgroundColor","rgba(0,0,0,1)"); $(".gallery_outer_overlay_dynamic").css("overflow","hidden"); OUTER_OVERLAY_ON = true; } Sous Beurre Kitchen Image 1 of 20 Image 1 of 20 | Sous Beurre Kitchen John Storey / Special to the Chronicle Chef/Owner Michael Mauschbaugh uses a torch on the Chocolate-Buttermilk Glacee at Sous Beurre Kitchen. Image 1 of 20 - Sous Beurre Kitchen Chef/Owner Michael Mauschbaugh uses a torch on the Chocolate-Buttermilk Glacee at Sous Beurre Kitchen. Chef/Owner Michael Mauschbaugh uses a torch on the...Chocolate-Buttermilk Glacee at Sous Beurre Kitchen. Image 2 of 20 | Sous Beurre Kitchen John Storey / Special to the Chronicle Sous Beurre Kitchen in San Francisco, Calif., is seen on April
