Yet another pop-up is coming to liberate one of L.A.'s hard-working chefs. Next up is Kenny Seliger, the chef at Wirsthaus, who plans to launch an unaffiliated dinner series called "Trap Door Dining" on May 21. The first dinner will be a $59 five-course "head to tail fin" menu served at a yet-to-be-revealed location in East or West Hollywood (near The Lot, we're told), with two seatings planned at 6:30 P.M. and 9:00 P.M.
The menu includes four courses of sustainable fish parts, cooked using four varied techniques (fried, baked, raw, and seared), paired with wines from the Central Coast's Dragonette Cellars, in addition to dessert and possibly a few unexpected, in-season surprises. The German-born Seliger plans to have a small crowd of 20 to increase face-time with the chef and winemaker, both of whom will be on hand, and won't reveal the location to anybody but the guests. The chef plans monthly Trap Door dinners going forward, using different ingredients and themes each time the series goes up. See Seliger's first menu plan for Trap Door Dining below and make reservations over email.
FRIED: Crispy Fish Skin.
BAKED: Fish Head Pie; Filled with carrots, peas, potatoes.
"RAW": Fish Collar Ceviche; Served with red onion, cilantro, cucumber and jalapeno dressing.
PAN-SEARED: Fish Filet with a tomato and garlic sauce, and a side of roasted turnips.
"Cake in a Jar" (Exact ingredients will be based on what's fresh at the markets day-of-event).