I never expected to find my favorite pork dish of the week at the California Science Center, yet it happened on Saturday night during the first stage of the institution’s annual “Savor California” event, which helps to fund the institution’s efforts to “stimulate curiosity and inspire science learning” through educational programs and exhibits. I was invited to the cocktail party portion of the evening, which featured an amusement park theme, a focus on sustainability and booths that showcased dishes from different prominent chefs.

Waterloo & City chef/co-owner Brendan Collins has earned praise for his charcuterie skill, and that’s what he continued to share on Saturday. His head cheese salad starred creamy cubes of pig’s head byproduct, which were basically melted down through the magic of slow-braising and molded, gelatin, meat, cartilage and all. To produce the “cheese,” Collins sourced Gleason Ranch pigs, which are raised hormone- and antibiotic-free. He tempered the richness of the head cheese by adding arugula, acidic cherry tomatoes and fresh shavings of firm, sharp cheese (either Parmesan or Grana Padano, I’m not sure).

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