Marcus Nufer, executive sous chef for the Kahala Mandarin Oriental, Hawaii, will give a Chef Showcase VI demonstration June 25 at the Lyon Arboretum.

Wine tasting: Byron II hosts a wine tasting 6:30 p.m. June 5, with special guest Dave Ready, proprietor of Murphy-Goode Estate Wines. Guest will sample a variety of Murphy-Goode appellations, as well as appetizers by Byron II Chef James Masa. Appetizers include Grilled Scallops and Zucchini with Red Pepper Aioli; Stuffed Pheasant with Pistachio Nuts, Sweetbreads, Spinach and Mushroom sauce and Roast Loin of Lamb with Pine Nuts and Basil Crust. The cost is $45 per person. For reservations, call 949-8855. If you miss this event, the restaurant will be offering special wine and food pairings as part of its menu June 7 through 21.

Chef Showcase VI: Executive sous chef Marcus Nufer prepares "Dishes from Kahala Mandarin Oriental" as part of the Lyon Arboretum's "Chef Showcase VI: A Cooking Extravaganza." The showcase celebrates Hawaii's cultural diversity. Nufer's class takes place 9:30 to 11:45 a.m. June 25 in the arboretum's Upstairs Classroom. The fee is $22 general and $12 for senior citizens. To enroll, call 988-7378. Additional sessions continue through Sept. 25, with a fee per class.

Wake up to macrobiotics: Learn how to prepare macrobiotic morning tea and other healing foods from 1 to 3 p.m. Saturday at Hale Paki. Sponsored by Macrobiotics Hawaii. Donations welcome. Call 528-2661.

Centennial luau: A few tickets are still available for Palama Settlement's Saturday luau, celebrating a century of service to the community. The gathering starts at 4 p.m., with dinner served at 5 p.m. The cost is $20 per person, which will help to fund Palama's many health, education, counseling and social service programs throughout the year. Palama Settlement is at 810 N. Vineyard Blvd. at Palama Street. Additional parking will be at Likelike School. For reservations, call 845-2428.

Chefs on TV: Cliquo chef Bruno Chemel shows up on KITV's "Entrees to Paradise with Pamela Young" at 6 p.m. Saturday, cooking up Poached Opakapaka with Asparagus and Vinaigrette Antiboise. On June 8, 3660 On the Rise chef Russell Siu will be the guest, preparing Nori Wrapped Mahimahi.

"The Taming of the Brew": Sample Sierra Nevada, Spaten Hefe-Weisse, Chimay Red and Guinness Stout, as well as insight on home brewing, as well as discuss regional beer styles from the United States, Germany, Belgium and the United Kingdom. Anastasy Tynen, editor of Brew Hawaii magazine and founder of the Hawaiian Homebrewers Association hosts this event at the Halekulani's Hau Terrace, 6:30 p.m. June 6. The cost is $28 per person. Reserve at 923-2311 ext. 5300. Seating is limited.

Calling all barbecue experts: Entries are being sought for a Barbecue Rib Cook-off that takes place 10 a.m. to 4 p.m. July 13 at Windward City Shopping Center. The benefit for United Cerebral Palsy will feature a grand prize of $1,500, and $700 first place awards in professional and amateur categories. The entry fee for each team of four is $150 and includes one table and 25 pounds of ribs. Call Darryll Goodman at 538-3948 for an entry form.

Put your salad heads together: Open to elementary, intermediate and high schools, the 3rd annual National Salad Head Competition calls for assembling a head, made up of 15 different fruits and vegetables, and one or more commercially prepared salad dressings or sauces, photographing the head and sending in the photo on or before Nov. 30. There will be one grand prize cash award of $5,000 and five honorable mentions of $500 each. Photo entries must include a list of ingredients used, the name and address of the school, a list of all participants and a description of nutrition lessons learned. Contest rules may be obtained by sending a self-addressed, stamped, business-size envelope to: National Salad Head Competition, Association of Dressings and Sauces, Suite 500-G, 5775 Peachtree-Dunwoody Road, Atlanta, GA 30342.