Costa Vida restaurant chain is celebrating its fifth anniversary by offering its signature Big Kahuna Burrito for $5 through June. The Big Kahuna Burrito features hand-crafted tortillas filled with cilantro lime rice, cheese, black or pinto beans plus a choice of sweet pork, shredded chicken and either hot, medium, mild or mango sauce. For an extra 99 cents, customers can smother the Big Kahuna with enchilada sauce and extra cheese.

Costa Vida's first restaurant was opened in Layton at 768 W. 1425 North in June 2003 (www.costavida.net).

For Your Kitchen at the Newgate Mall in Riverdale will have "Knife Day" with Kyle Hogan of Wusthof brand knives. He will be on hand to answer questions about cutlery, proper knife techniques and will sharpen three knives free per customer.

Squatters Pub Brewery, 147 W. 300 South, is hosting a Farmers Market Opening Celebration Monday, 5-8 p.m. The evening features farm-grown food, fun and famous ale. Cost is $25 in advance, $30 at the door (danica@downtownslc.org).

The Blue Boar Inn & Restaurant in Midway has launched a new summer menu created by executive chef Jesse Moreno and chef de cuisine Eric May. It includes entrees such as pan-roasted pheasant breast with sweet potato gnocchi, rabbit "two ways" — as a leg confit and seared loin — herbed boar loin, bison rib eye and organically raised salmon in clam and lemongrass broth (888-650-1400).

The Mayan Adventure, 9400 S. State, plans a Father's Day feast on June 15. Three specials include fresh trout, corn-crusted with a chipotle-lime butter, served with grilled sweet potatoes; a rib-eye steak, with a sweet onion marmalade and Ancho fig sauce served with roasted Yukon Gold potatoes and deep fried heirloom tomatoes; and the restaurant's signature Squash Blossom Tamales with blood orange reduction (406-4600).

Lake Powell Resorts & Marinas, last week opened Chef Brandon's Table, a new chef's choice dining program at the resort's Rainbow Room Restaurant. The new program is available this summer on Friday and Saturday nights, June 20- Sept. 20. Designed by executive chef Brandon Shubert, the program highlights the restaurant's sustainable cuisine selections.