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’s Dose of Vitamin P was no exception. The chef at Solana Beach’s Blanca restaurant labeled his dish “pressed pork pave,” but that’s a technical French expression. What we received was a juicy square of suckling pig shoulder, and as we all know, baby animals are more delicious. The plate also held a creamy avocado panna cotta and a tart dollop of hibiscus sorbet, which cut through the hog’s richness.

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

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This entry is filed under Dose of Vitamin P, LA Culinary Compass.