Specialty ice cream Salt & Straw at Joan’s on Third, DIY walnut liqueur, French cooking class

Salt & Straw ice cream at Joan’s: Beginning Friday, Joan’s on Third will serve Salt & Straw ice cream by the scoop. Salt & Straw of Portland, Ore., was named one of Saveur’s favorite ice creams, a Sunset magazine “Best of the West” selection, a Huffington Post “Editors’ Pick” and made Martha Stewart’s “Wish List.” Flavors include Meyer lemon buttermilk custard with blueberries, sea salt with caramel ribbon and Stumptown coffee with bourbon. The ice cream maker will make an appearance at Joan’s on Friday and Saturday. 8350 W. 3rd St., Los Angeles, (323) 655-2285, www.joansonthird.com.

San Giovanni Day Nocino Festival: On Sunday, learn how to make nocino, a traditional Italian walnut liqueur made with unripe green walnuts. The workshop, hosted by the Institute of Domestic Technology, includes an optional walnut picking, a cooking class in which you will make a batch of your own nocino and then use it in a cocktail, chocolate torte and ice cream, a nocino-centric lunch, and a ceremony in which graduates will be admitted to the Order of Nocino Society. Tickets are $195, which includes ingredients, supplies, lunch and a bottle of nocino. Zane Grey Estate, Altadena.

French cooking classes: Susan Loomis of On Rue Tatin cooking school in France will be teaching three hands-on French cooking classes from July 29 to 31 in Martha Rose Shulman‘s kitchen in Los Angeles. With a focus on classic French techniques and local ingredients, these classes will prepare you to make authentic dishes, such as roasted fish with pearls of lime, grilled baby eggplant with herbed fresh cheese, blood orange sorbet with pistachios, and fig and berry tarts. The classes are $1,200 for all three or $400 for a single class. Reservations can be made online.

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