Micah Wexler in Palm Springs, Uni fest at Chaya, Church & State Good France menu

Chaya downtown and Venice are offering a special uni-centric menu for uni-crazy Angelenos. Highlights include uni tofu with wasabi soy; uni and snow crab cake with Mitsuba leaf; live uni sashimi with dashi jelly; and uni and abalone risotto, all by executive chef Shigefumi Tachibe. The menu is available through the end of the month. Chaya downtown: 525 S. Flower St., Los Angeles | Chaya Venice: 110 Navy St., Venice, www.thechaya.com.

Church & State chef Tony Esnault is participating in Gout de/Good France, a one-night-only event with more than 1,300 restaurants participating across the world. A select group of chefs, hand-picked by Alain Ducasse, will honor French cuisine with a seven-course dinner menu Thursday. The meals are meant to celebrate sourcing “clean food.” Esnault’s dinner will highlight some of his favorite spring ingredients. Dishes include gougeres with mornay sauce; rabbit ballotine with frisée, mache, fine herbs, mustard; spring farmers market vegetables; bouillabaisse; rack of lamb; a selection of French cheese and more. The menu is $85 per person. 1850 Industrial St., Los Angeles, (213) 405-1434, www.churchandstatebistro.com.

Micah Wexler, the man behind the pastrami sandwiches and smoked fish at Wexler’s Deli at Grand Central Market, is taking a trip to the Purple Palm Restaurant at the Colony Palms Hotel in Palm Springs. Wexler will be cooking during the hotel’s Chef’s Table Series (launched in October 2014) on March 25. His four-course menu will be inspired by old school supper clubs, and dishes will be paired with 209 Gin. Dinner starts at 7 p.m. and is priced at $60 per person. 572 N. Indian Canyon Drive, Palm Springs, (760) 969-1818, www.colonypalmshotel.com.

Follow me on Twitter @Jenn_Harris_