Ceviche, Ubuntu, Abalone: A plethora of pop-ups this month

Thursday through Saturday, chef Steve of Napa's Ubuntu does seven to nine courses for $55 at Alma's pop-up at Millie's. Featured ingredients will include Asparagus *Maggie’s Eggs* Fava Leaves* Duck* Brassica* Squash Blossom * Borage  *Black Garlic * Tofu* Raw milk * Jidori Chicken * Pea * Green Garlic * Spring Onion * Bloomsdale Spinach combined in as-yet unrevealed but undoubtedly creative ways.
Here's Sinosoul's review of one of their dinners.
                                                                           

crudo plates from the Ceviche Project

On Sunday, the Ceviche Project, from Mexico City-born chef Octavio Olivas, swims into L & E Oyster Bar in Silver Lake. A five-course seafood-centric 1 p.m. brunch with wine pairings is $60.
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Leif Hedendal, in center with fruit bowl, in the New York Times magazine

On Wednesday, April 18, Bay Area chef Leif Hedendal of Cooking with Leif cooks a very ambitious $50 menu at a secret Downtown L.A. location. Here's what's on the menu:
-live sea urchin w/battered artichoke, yuzo kosho
-house bread w/churned raw butter, cured egg yolk
-sel gris roasted Santa Barbara spot prawn w/crispy head, favas, Tokyo turnips, brown butter, cress
-abalone dashi tide pool w/morels, white asparagus, leeks, seaweed, chickweed, stinging nettles
-dungeness crab w/green garlic, fennel, pomelo snow, blood orange, avocado, chervil, mache, sorrel
-Andante Creamery Etude w/white mulberries, zahidi dates
-strawberry galette w/peas, creme fraiche, lemon thyme
-coconut macaroon w/piment d'esplette, Amedei chocolate
reserve spots by emailing cavolonero@gmail.com