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.

Turns 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.

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.

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.