Michael Berch:
The new Careme 350 in Potrero Hill
Michael Berch:
Careme 350 dining room
Michael Berch:
Presentation of cold appetizers
Michael Berch:
Presentation of cold appetizers
Michael Berch:
Cold appetizers
Michael Berch:
Cold seared scallop on soba with dashi carrot caviar
Michael Berch:
Grilled Korean beef rib (galbi)
Michael Berch:
Foie gras with cherry and microgreens
Michael Berch:
Pupusa with black beans and sour cream
Michael Berch:
Preparation of beef and lamb sausage
Michael Berch:
Beef and lamb sausage
Michael Berch:
Braised venison confit
Michael Berch:
Braised meat station presented by Timothy
Michael Berch:
Braised venison confit (L), beef with caramelized onion
Michael Berch:
Dessert presentation
Michael Berch:
Assorted petits fours