‘Modern Art Desserts’ book signing; Olive and Thyme wine and cheese; Top Chefs at Wilshire

Olive & Thyme: The Toluca Lake cafe will be offering a wine and cheese tasting from 7 to 9 p.m. Thursday. Attendees will sample more than a dozen cheeses with cheesemonger Tyler Schwarz and learn about cheesemaking from aging and texture to methods of making and region of origin. The wine and cheese tasting is $45 per person. Call or email gayle@oliveandthyme.com for reservations. 4013 Riverside Drive, Toluca Lake, (818) 557-1560, www.oliveandthyme.com.

Modern Art Desserts: On Saturday, the Craft in America Study Center will present the third installment of “Food as Medium for Craft,” with a talk and book signing by Blue Bottle pastry chef Caitlin Freeman. Starting at 6 p.m., Freeman will share baking secrets and stories of inspiration for her latest book, “Modern Art Desserts.” Admission is free and RSVPs can be made online. The exhibition runs through June 22. 8415 W. 3rd St., Los Angeles, (323) 951-0610, www.craftinamerica.org.

Top Chef Pig Roast: On Sunday from 1 to 4 p.m., Wilshire Restaurant will be hosting the second annual Top Chef Pig Roast to benefit “Share Our Strength Taste of the Nation Los Angeles,” helping to end childhood hunger. Chef Nyesha Arrington of Wilshire and “Top Chef” contestants Ilan Hall of the Gorbals, Micah Fields of the Standard, CJ Jacobson of Mercantile, Danielle Keene of Bittersweet, Brooke Williamson of Hudson House and Alex Reznik -- will create a barbecue-style menu featuring dishes such as pulled pork, pork belly, spare ribs and pig ears. Dishes will be served alongside cocktails from mixologist Devon Espinosa of Pour Vous and craft beers from Firestone Walker Brewery, Bockor Brewery and Big Sky Brewing. Tickets are $55 per person if purchased in advance online or $65 per person at the door. www.ce.strength.org/events/top-chef-pig-roast.

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