In what has become an annual celebration, chef Roy Yamaguchi, founder of the Tom and Warren Matsuda Scholarship, honoring father and son culinary professionals who have died, will join the Sub-Zero and Wolf companies in hosting a cooking demonstration by scholarship winners and tasting, open to the public.

In a "Top Chef"-style event, the three winning studentseach will prepare a course: first-place winner Meng-Ling Erik Kuo will prepare appetizers, second-place Tate Nakano-Edwards a salad and third-place competitor Rena Suzuki the entree. A surprise dessert will be offered, and the young culinarians will receive feedback from professional chefs.

The date is May 15; there are three seatings (9 a.m., 11 a.m. and 1 p.m.); the place is the Sub-Zero and Wolf Showroom; the cost is $30 per person and all proceeds go to the finalists' scholarship funds. Reservations are a must: 597-1647 or infoHI@riggsdistributing.com.

— Wanda Adams