The Sub-Zero/Wolf kitchen and chef Carol Nardello are hosting a fundraiser party for the Hawaii State Junior Golf Association from 5:30 to 8:30 p.m. Sunday in their showroom at Pi'ikoi and King streets. Chef Roy Yamaguchi will prepare pan-seared 'opakapaka with lobster truffle sauce and kabayaki drizzle. Nardello is making seafood "martinis" with gazpacho. A full spread of heavy pupu and a variety of wine selections will be available.

LPGA players Juli Inkster, Paula Creamer, Pat Hurst, Brittany Lincicome, Christina Kim, Dottie Pepper and Kay Cockerill will appear along with notable Hawai'i junior golfers. Seating is limited. Tickets are $500. Call: Hawaii State Junior Golf Association, 532-0559.

TIMELY TREATS

TROPICAL-FLAVORED TRUFFLES TO TICKLE TASTE BUDS

Just in time for Valentine's Day, Fred and Doris Peyer of Sweet Aloha Chocolates have released the first flavor in a new line of truffles: champagne-passion fruit truffles, made with O'ahu-grown liliko'i. If you're skeptical about pairing such a pronounced flavor with chocolate, don't be: The Peyers worked hard to strike the right sweet-to-tart balance. The chocolates are four for $8 in a gift box, or eight for $16 at their store, at 292C Mokauea St., Kalihi; 841-0991. The truffles are also at Pat's Island Delights in Pearl City and the Davies Pacific Center downtown.

The Peyers have been primarily known for candy favors for parties, birthdays and weddings and for custom work with the hotel industry. While they produced truffles for special occasions, their goal has long been to create their own specialty chocolate line. Fred Peyer, born and raised in Switzerland, trained in his father's coffee house/pastry shop as a boy.