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Good food, great cause

By Catherine Toth Fox • September 24, 2013 • Food

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When I heard Chef DK Kodama was hosting a cooking demonstration at Cookspace Hawaii, a fairly new and gorgeous cooking studio at Ward Warehouse tonight, I didn’t hesitate to RSVP.

I’ve always been a fan of Kodama’s food — and I love a cooking demo.

What I didn’t realize what this event was more than just a how-to in making king crab ramen.

IMG_3309Turns out, Riggs Distributing Inc., the independent distributor of Sub-Zero and Wolf products, announced it was donating $100 to the Rehabilitation Hospital of the Pacific for every applicance purchased in Hawaii beginning in October and through the end of the year.

That’s awesome when you consider that REHAB, which opened in 1953, returns more patients back home and into the community than any other rehabilitation hospital in the country. Just last year, it treated more than 6,100 patients recovering from strokes, brain injuries, spinal cord injuries, orthopedic injuries, sports injuries and more.

My dear friend Racie spent months at REHAB recovering from a stroke. And my other pal, Curtis, rehabbed a broken femur there, too.

I know it’s a great hospital doing great things — and now here’s a way to support its mission.

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JJ Reinhard, executive chef of Sansei Waikiki, demonstrated how to use the Wolf convection steam oven.

Kodama was on hand to show us how to use the Wolf and Sub-Zero appliances he, himself, owns at home. Like the induction stovetop and the convection steam oven. He showed us how he makes his popular king crab ramen with truffle butter broth (top) served at Sansei Sansei Seafood Restaurant and Sushi Bar using the induction stovetop.

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But there was more.

I really enjoyed the salmon (above), cooked in the convection steam oven, topped with a Béarnaise sauce and served on a small round of puff pastry. There were scallops, shrimp tempura hand rolls and spicy ahi on crisps.

It was a great night of great food for a great cause.

Too bad I can’t afford $3,850 to get that oven.

cooking demonstrationCookspace HawaiiDK KodamaHawaiiREHABRehabilitation Hospital of the PacificRiggs DistributingSub-ZeroWard WarehouseWolf
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4 Comments

  • Reply David Jackson September 25, 2013 at 1:16 am

    Nice. Looks delicious!

  • Reply Dennis September 25, 2013 at 6:25 am

    Nice cause. I spent 3 months rehabbing my bulging disc. Thanks Cat!

  • Reply M September 25, 2013 at 6:28 am

    Hello Cat!
    Wow! you and Melissa has been grinding so guud food lately!

  • Reply Annoddah Dave September 25, 2013 at 7:28 am

    CAT: According to Howard Dicus, you were stalking him!! LOL

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About Me

About Me
Born and raised on O‘ahu, Hawaiʻi, Catherine Toth Fox has been chronicling her adventures in her blog, The Cat Dish, for more than a decade. She worked as a newspaper reporter in Hawai‘i for 10 years and continues to freelance—in between teaching journalism, hitting the surf and eating everything in sight—for national and local print and online publications. She’s currently the editor of HAWAIʻI Magazine.

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