On June 24, humble culinary heavyweight Walter Manzke resurfaced at BREADBAR Century City for the first anniversary of the company’s “Hatchi” series. He took the sold-out crowd on a tour “Around The World in Eight Dishes,” drawing on dishes new, old and retooled, including the night’s representative from Vietnam, “Banh Mi” pig’s feet sliders. This was a twist on a popular dish from Manzke’s Church & State days called Pied de Cochon that involved lentils, frisee aux lardons and a poached egg. In this case, he made smaller fritters with crisp breadcrumb coats and gooey, gelatinous cores of trotter and shoulder meat. He delivered a quick hit of acidity using pickled carrot and daikon. Cilantro was the only other traditional banh mi component. Manzke made soft brioche buns instead of standard baguette and included cucumber, Boston lettuce and a judicious amount of aioli with Sriracha and hoisin sauce. This dish might not be a sign of things to come at his eventual restaurant, but it was still the best slider ever.

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