On October 19, Eric Greenspan assembled some of the nation’s top chefs and bartenders to participate in The James Beard Foundation L.A. Chef Invitational. The chefs duly honored the famous gastronome’s memory, as every dish from the magical five-course dinner was good to great. Jason Neroni Dose of Vitamin P was no exception.

Jason Neroni, the chef at Blanca restaurant in Solana Beach, labeled his dish “pressed pork pave.” That’s a technical French expression. We received a juicy square of suckling pig shoulder. As we all know, baby animals are more delicious. The plate also held a creamy avocado panna cotta and a tart hibiscus sorbet dollop, which cut through the hog’s richness.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.