Matthew Poley and Tara Maxey run thriving Heirloom LA catering company, No matter how many gigs they book, the couple always makes time for Silverlake Wine. Poley and Maxey have practically become the house band at Silverlake Wine’s Sunday tastings. They cook food two Sundays per month and always manage to fill the store. This past Sunday, their balanced meal showcased the season’s best ingredients and complemented Failla wines. Sweet corn lasagna and nectarine raspberry crisp stood out, but no dish left as big an impact as Poley’s Kurobuta pork loin.

Poley hand-carved rosy pig meat from whole loins that they decoratively stacked on the counter like Lincoln logs. Heirloom LA cooked each premium pork slice medium-rare, featuring a nice outer char that sealed in the meat’s juices. Each portion came with sweet-and-sour carrot puree, pleasantly bitter grilled radicchio and a caramelized fennel cap. This dish had it all, combining salty, sweet, bitter and sour elements.

Dose of Vitamin P is a new feature that spotlights my favorite pork dish from the previous week.