Select a piece of art to go along with pasta dinner

Enjoy a pasta dinner that feeds the artistic sensibility as well as the tummy at Hawaii Potters’ Guild’s Plates & Pasta benefit Sept. 20 at Manoa Valley District Park Recreation Center.

Not only will diners receive a meal of pasta, salad and bread, they will select and take home the handmade ceramic plate on which it’s served. More than 400 plates were created for the event by guild members, instructors and students. 

Proceeds will benefit the guild’s educational outreach program, Building with Clay, which serves children and adults in schools and community centers on Oahu. 

Hawaii Potters’ Guild was founded in 1967 and is dedicated to supporting the development of ceramics arts in the community. Each year, more than 30 wheel and handbuilding classes and monthly workshops are held at their studio at 2480 Bingham St. 

Presale tickets are $25 through Sept. 10 and $30 thereafter. Visit hawaiipottersguild.org.

Enjoy a variety of local food, produce at Maui hoolaulea 

If you’re on Maui for Labor Day weekend visit the Keokea Ho’olaule’a from 10 a.m. to 6 p.m. Saturday.

Among more than five dozen booths expect to find a wide variety of prepared foods, fresh produce such as Chinese long squash and giant zucchini, as well as a project by nine Maui homesteads of raised-bed gardens to benefit the community. 

Other highlights include hula and other entertainment, and a keiki play area featuring Hawaiian bowling.

Find the event at the 16.9 Mile Marker of Kula Highway at Ka’amana Street, two-tenths of a mile past Grandma’s Coffeehouse in Keokea town.

French chef from Pennsylvania to cook breakfast and lunch

French chef Michele Haines, a Slow Food ambassador in Russia, returns to Honolulu to present a dinner and a brunch on Sept. 6 and 7, respectively.

Haines hails from the Pennsylvania restaurant Spring Mill Cafe, which garnered four-star ratings on Open Table and Yelp. She will cook with locally sourced products from farmers markets.

Haines’ dinner menu: fish tagine, ratatouille and flour-less orange cake. The BYOB meal runs 6:30 to 9:30 p.m. Cost is $50. 

For brunch, Haines will prepare sweet and savory crepes and French omelettes. The meal will take place from 10 a.m. to 1 p.m. Cost is $35.

For location information and to reserve a spot, go to eventbrite.com and search for Michele Haines.