People deal with impatience with varying degrees of success. The most proactive chefs don’t just wait for things to happen. For instance, Michael Voltaggio surprised the public with a sandwich concept called ink. Sack while waiting for his full-service restaurant to debut down the block. More recently, instead of wallowing in health permit purgatory, Evan Funke, the former Rustic Canyon and Milo & Olive executive chef, saw a window of opportunity while waiting for Bucato to open in Culver City’s Helms Bakery complex. He selected one dish – porchetta – draped some makeshift signage on a decidedly unglamorous truck, and started selling $5 sandwiches at stops across town, leaving Twitter crumbs in his wake. In serving such good food for such a low price, Chef Funke is offering Angelenos a porcine public service.
The mobile meal features a soft ciabatta cradling juicy slices of roasted pork loin and belly, crispy fried pork skin, arugula and a judicious amount of Modena style pesto crafted from lardo, garlic, rosemary, Parmigiano Reggiano and black pepper.
Dose of Vitamin P spotlights my favorite pork dish from the previous week.