Matthew Poley and Tara Maxey run a thriving catering company called Heirloom LA, but 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 best of the season and complemented Failla wines, including sweet corn lasagna and a nectarine raspberry crisp, but no dish left as big an impact as Poley’s Kurobuta pork loin.
They hand-carved the rosy pig meat from whole loins that were decoratively stacked on the counter like Lincoln logs. Each slice of premium pork was cooked medium-rare and featured 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 cap of caramelized fennel. 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.