Roy's Restaurant and the Culinary Institute of the Pacific announced the winners of the sixth annual Tom and Warren Matsuda Scholarship Culinary Competition held on Sunday, November 8 at the Sub-Zero/Wolf Showroom.

Students from all of the seven culinary programs within the Culinary Institute of the Pacific - Community College system were invited to apply, of which three candidates were selected.

First Place winner Meng-Ling Erik Kuo of Kapiolani Community College, received a $1,000 scholarship and an opportunity to assist Chef Roy Yamaguchi at a food event on the U.S. mainland. He prepared the following dishes:

- Appetizer: Peppercorn Crusted Seared Ahi with Aloe Vera Ponzu Sauce Garnished with Shiso Chiffonade Sea Asparagus and Crushed Pink Peppercorns

Fried Lime Cilantro Kahuku Corn Marinated with Aloe Vera, Avocado, and Tomato Concasse Mousse. Garnished with Maui Sweet Onion Brunoise.

Hawaii Island Lehua Honey Ume Liqueur Lemonade with Local Fresh Aloe Vera, Cucumber, and Mint. Garnished with Orange Supreme and Green Tea Maui Raw Sugar on the Rim.

- Salad: Local Chayote Greens with Roasted Hamakua Mushrooms, Sauteed Golden Beets, Lily Flower Bulb and Goji Berries. Served with Shaoxing Vinaigrette.

- Entree: Braised Duck Leg with Aromatic Chinese Spices and Seared Duck Breast Served with Yam Pearl Gnocchi, Fennel, and Ho Farm Tomato Salad. Finished with Braising Liquid Reduction Sauce and Local Hibiscus Sauce. Garnished with Fresh Fennel Frawn

Second Place winner Tate Nakano-Edwards of Kapiolani Community College, received a $500 scholarship. He prepared the following dishes:

- Appetizer: Trio of Hawaiian Seafood: Island Tako Ceviche with Maui Pineapple; Kona Baby Abalone with Hamakua Alii Mushrooms and Long Beans with Sherry Cream Sauce; and Fresh Kona Kampachi with Roasted Local Fennel and Pickled Beets with Balsamic Butter Sauce.

- Salad: Maui Cattle Co. Baby Lamb Salad with Big Island Hearts of Palm, Waialua Asparagus, Mizuna Greens, Crusted Goat Cheese Round, and Lilikoi Mini Vinaigrette.

- Entree: Braised and Glazed Maui Cattle Co. Short Ribs with Celery Root Puree, Baby Bok Choy, Roasted Local Tomatoes, and Madeira Sauce.

Third Place winner Rena Suzuki of Kapiolani Community College, received a $250 scholarship. She prepared the following dishes:

- Appetizer: Kahuku Trio: Kahuku Shrimp Fritto with Shiso Pesto; Grilled Kahuku Corn Soup; and Kahuku Vegetable Ratatouille.

- Salad: Nalo Mixed Greens and Ho Farm Tomato Salad with Baked Maui Goat Cheese Tart, Plum Comport, Crispy Pipikaula, and Candied Orange Zest. Served with Ginger Balsamic Vinaigrette.

- Entree: Beef Tongue and Hamakua Mushroom Stew with Stuffed Cabbage Roll, Two Colored Potato Gratin, and Orange Fennel with French Beans. Garnished with Crispy Molokai Sweet Potatoes.

Chef Roy Yamaguchi of Roy's Restaurant, Chef Hiroshi Fukui of Hiroshi Eurasian Tapas and Chef Alan Wong of Alan Wong's Restaurant and The Pineapple Room judged the blind competition. Corporate Chef Jackie Lau of Roy's Restaurants served as the floor judge.

The Tom and Warren Matsuda Scholarship Fund, underwritten by Roy's Restaurant, was established to support culinary education in Hawaii through the Culinary Institute of the Pacific and its programs statewide.

Each competition participant was asked to submit recipes and photos for a three-course meal and the thought process for creating the menu items; a 300- to 500-word personal statement; and three letters of recommendation.

Since 1993, Sub-Zero has had a local distributor and full servicing facility in Hawaii. Distribution and service of the Wolf line was added in 1999. Sub-Zero/Wolf has 16 authorized dealers and 20 authorized service agencies on Oahu, Maui, Kauai and the

Big Island. The 3,400-square-foot Sub-Zero/Wolf showroom, located on the corner of Piikoi and King streets, has the full product lines on display. For more information, please visit the website at www.subzerohawaii.com.