Mahalo Michael

A favorite chef at this year’s Hawaii Chocolate Festivalon O’ahu, Chef Ronnie Nasuti of Tiki’s Grill & Barwowed attendees with his chocolate pasta dessert, which was showcased on Honolulu morning news shows. Chef makes his culinary event debut on the Big Island at this year’s Taste of the Hawaiian Range andshares a recipe for Pulehu Grass-Fed Filet Mignon.

Working in Kitchens Since 14

Chef Nasuti grew up in Massachusetts. His first restaurant gig was as a dishwasher. At 17, he became a kitchen manager at a classical Northern Italian restaurant where he assisted the chef/owner on a daily basis while honing his culinary chops. Nasuti finished four years of culinary arts in high school and further developed his trade through an apprenticeship at Boston’s Copley Plaza Hotel; the apprenticeship was sponsored by Les Dames d’Escoffier. Nasuti says Julia Child was a member of the Les Dames chapter there and he got to meet her.

In Hawai‘i he worked at Horatio’s (now Kincaid’s Restaurant) and then joined Chef Roy Yamaguchi and crew working at various Roy’s Restaurants in Hawai‘i Kai, Waikiki and Poipu, Kaua’i. Nasuti also served as executive chef at the award-winning Chez Michel, the location formerly at Eaton Square in Honolulu.

After a proven record of successful culinary stints, Chef chose to “hang his hat” at Tiki’s and has been steering the Waikiki establishment to a higher level of dining and elegance. He believes in being an effective and motivational trainer, from both the front and back of the house.

Q: How would you describe your cooking style and please give some examples.

A: A fusion of Hawaiian/Pacific Island Cuisine with American Cuisine. I believe in the locally grown food movement and have visited farms and built strong bonds with our food producers. I rely on island-fresh produce, proteins and breads to create signature items and dinner specials like Nalo Shiso-Seared Tofu Salad using Mrs. Cheng’s island-made tofu, Waimanalo greens, local tomatoes, Kula onion and a soy vinaigrette. Another is Bacon and Lemongrass-Crusted Ono served with Molokai potatoes and lilikoi chili butter sauce.

Q: Why do you use grass-fed beef (GFB)?

A: To support local farmers and to provide our clientele with something that’s healthier and tastes better.

Q: What are your favorite GFB cuts and why?

A: I like the primal cuts like filet mignon, ribeye, striploin, etc., as grass-fed beef has more “bite” than the grain-finished stuff. (Primals are the sections of the carcass—like rib, loin and round—used to create specific beef cuts.) To keep it in our price point at Tiki’s, I use primarily ground beef. We sell lots of great burgers as we are a “Grill & Bar.” I use about 210 pounds a week.

Q: Do you let patrons know on your menu they are eating GFB?

A: Our guests definitely know they are ordering Big Island ground beef in their hamburgers! It states it on our menu

Q: What other local food products are your favorite and why?

A: I love all local products. The idea of getting product that wasn’t shipped thousands of miles—in an economy we’re the bulk of—is key to our success and collective effort towards sustainability. Anything that we can get locally and is within our price point is on our menu! In addition to grass-fed beef, baby greens, herbs, lettuce, local tofu, tomatoes, potatoes, various vegetables, melons, fish and abalone are some of the local products we use. To call one a favorite, I’d say maybe opihi; though it’s not too easy to get, but defiantly a delicacy, I love octopus also.

Q: What are your favorite “fun” things to do here in Hawai‘i? 

A: I love to get in the water. I try to find more ways to do it. I got a jet ski and some paddle boards recently to give me more excuses to get in the ocean. I love to motorcycle ride also. Anything that gets me outside! I love to cook, but most of that happens indoors.

Tiki’s Grill and Bar is located at 2570 Kalakaua Ave in the Aston Waikiki Beach Hotel, 808-923-TIKI (8454). www.tikisgrill.com

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As I entered the water about 5 minutes before the start of the race, I let my body get used to the temperature of the water as my dad had taught me as a child.  I cleaned my mask with spit and a leaf from Beach Naupaka. I looked at the line up in the water and I guessed it to be at least 200 plus swimmers, from young kids to very tan seniors. There were a lot of people. I could see the lifeguards on jet skis with water rescue sleds, kayaks, and tanker boards with handles. I knew if I got in trouble I could be rescued, and  I also knew I sure did not want that to happen. 

As the air horn signaled the start of the race, I knew two things: 1) I did not want to be last; and 2) I wanted to finish.  I started out at very slow pace, not wanting to get tired out and not be able to finish. I looked around me and could only see about 10 people. What was going on, was I that slow? Was I so far off course? Not being sure was a little worrisome, but I got my bearing and started to add a little more speed. Swimming against the current and into waves slows you down as you need to spit out the salt water.

I was happy to see a few fish and was pretty sure I saw a octopus den, although I wanted to investigate the hole to see how big the guy was, I had to remind myself that I was in a race. My mind was turned off from most of the other distractions of life such as work, bills, and mortality. I wondered how funny it would be to grab the octopus and finish the race with it stuck to my swim cap. I don't think I would have taken him from such an over fished area, but it was fun to think about. The only thing keeping track of time was the timing chip velcro around my ankle. I completely forgot I was is a timed race for a little while.

I'm guessing it was about half way to the first buoy I thought I should just do the short course. I was trying to recall what the race guy said. I think it was you go to the first buoy then back along the shore. Now there were only 6 people near me that I could see among the early morning chop that was starting to develop. The second buoy started to get closer, and I thought to myself that I would try to  at least finish the short course without having to quit. As I reached the buoy I saw a big pile of swimmers and I knew I was not last yet. As I rounded the buoy I saw no one going back to shore. Wait a second! Great now I have to do the whole mile and a half, or quit.  Now I'm on the back side of the island and the swells are forming waves with crests and the surge is moving you about 8 feet with each wave closer to the shallow reef that surrounds the island.

View Popoi'a Swim Michael's Route in a larger map
A lifeguard on a rescue paddle board points to the next mark and a swimmer grabs the board and rests. I put my head down and kick and stroke hard to get out of the impact zone. Many of the swimmers kept way out of this area I was in, but to me I was in my element now. I knew the sets and could feel the timing. And then it happened as I was powering over the top of a wave, CRAMP! Next time eat some bananas! As I gripped my fin and pulled the cramp away, I could still feel it wanting to come back so I used my arms only for a bit to let my body adjust. The next buoy came up fast as I rounded it.  A lifeguard called out to everyone, to head for the stream and pointed down wind, it took me a second and then I knew what he was saying. I felt a huge wave grab me and toss me forward.

I could see the shore and looked for Lisa in her white shirt. I could not see her and was worried that she did not see me and was just as worried. I put my head down and started to pour on the power as each wave grabbed me I eased off then took off as the force of the forward motion took off. As the surf eased off I looked down and saw a snorkel in good shape. "SCORE!," I thought as I stopped swimming and dove down to grab it. I thought it was so cool as I emptied the sand and checked the condition. It was a cheap one, but still very useable. I held it in one hand and just used my fins to propel me. And then I thought what the hell are you doing, drop the $5 Kmart used snorkel and use your arms. "HA," I laughed at myself again.  I passed the second from the last mark and headed for the finishing buoy when a women came flying by me.  I thought, "darn what's the rush, you can see the finish line." I continued to kick and pulled along at a leisurely pace. 

I looked for Lisa and saw her right in front of the trees where I last saw her at the start of the race. She was scanning the water looking for me, I waved to her and did my "ok" signal that I knew she knew, but she did not see it. I thought of yelling her name, but thought the lifeguards might come and check on me. So I swam some more and then looked up and gave the the "ok" sign and she waved back, VERY COOL. 

When I took the final turn it then dawned on me this was a race and I had a timing chip. I was in about 7 feet of water and looked up and saw the timing clock at 56:04:05 or something close to that and then thought, Michael, let's get going and finish this in less than an hour. Once I could stand I tore my fins and mask off and ran up the beach, I was sprinting towards the finish. My time was 57:17.157 when I crossed the line and the timing chip recorded my finish. I looked around for Lisa as I tried to catch my breath and slow my heart rate down. I did it!

Mahalo to Jon Wong for shooting some of the photo! 

Events: 1.5 mile swim around Flat Island OR 1/2 mile swim along the buoys.

Wedding: 5/18/2013
Member Since: 8/29/2010

Service

Quality

Ten of Hawaii’s top bartenders were invited to compete in Jim Beam’s inaugural Hawaii Cocktail Sessions at the Kahala last night.

- See more at: http://www.nonstophonolulu.com/blogs/urbanmixplate/party-pics-battle-for-the-alii-cup

Photo By Ed Morita of http://www.nonstophonolulu.com/
The "Fred Noe Night Marcher" by Erik Harris of Tiki's Grill & Bar, made with Jacob's Ghost white whiskey, DeKuyper triple sec, fresh lime juice, blueberry lemon simple syrup, Hawaii Bitters Co. Meyer lemon and lehua honey bitters.

Pancho, Erik and Michael having a good time at the booth.
PHOTO by : SHAUN CHILLINGWORTH - http://www.honolulumagazine.com/ 

Tiki's Bartender Erik Harris and his assistant Dan Takahashi did all the work for the event. 
PHOTOS by : SHAUN CHILLINGWORTH http://www.honolulumagazine.com/ 

Jim Beam held the first of its two planned Hawaii Cocktail Sessions events on Thursday, May 23, 2013. It was the culminating event in a series which welcomed seventh-generation Jim Beam distiller Fred Noe from Kentucky to Hawaii. The event pitted 10 of Hawaii's finest bartenders against one another in a "Battle for the Alii Cup." Along with the impressive piece of hardware that came with a victory, the winner took home a Kid Rock Devil's Cut guitar signed by Fred Noe, $2,000 cash split between the winner and the winner's bar and a trip to Kentucky to tour the Jim Beam facility with Fred Noe. Guests enjoyed sample size portions of each of the drinks. Three finalists were chosen by a "People's Choice" vote. The finalists recreated a full sized drink for Fred Noe and emcee Mark "Maleko" McDonnell who chose the final winner. Stephen Tam Loo from Sansei, Justin Whiting from Manifest and Chad Pata from Murphy's Bar & Grill were selected as the finalists, with Tam Loo taking home the winner's prize. - http://www.honolulumagazine.com/ 

PHOTO BY KAT WADE / Special to the Star-Advertiser
First place was take by a Tiki's Alumni -  Stephen Tam Loo of Sansei wining a VIP trip to Kentucky, $1,000 cash and a six-month reign as holder of the coveted Ali’i Cup. 

Here is a full list of the drinks:

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According to The Local Consumer Review Survey in 2012, approximately 72% of consumers surveyed said that they trust online reviews as much as personal recommendations, while 52% said that positive online reviews make them more likely to use a local business.

Whether you are participating in the conversation or not, customers are forming opinions about your business and voicing them online. Great customer service is more than ever crucial to the sustainability of your business, and review sites like Google Places, Yelp, TripAdvisor, Gogobot and FourSquare are making it easier than ever to manage your online reputation and boost positive customer reviews.

Join us and a panel of industry practitioners for an in-depth conversation about why customer review sites are important for the sustainability of your business, why it’s important to respond to reviews, how you can manage the good AND the bad reviews, how to deliver excellent customer service using social media, and more!

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Date:	May 8, 2013
Location:	Fuller Hall, YWCA of Oahu [map]
Time:	5:30pm – 7:30pm
Cost:	$5.00 (early bird) until April 28 $10.00 after April 28 or at the door (credit cards only at the door) FREE for Social Media Club members! (discount code will be emailed to you)
Tickets:	REGISTER HERE
Parking:	on Richards Street and surrounding area is metered ($1.50/hour), but free after 6:00pm. Parking at ‘Iolani Palace is metered ($1.50/hour), but free after 6:00pm (gate closes at 11:00pm)

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Guest Panelists 

Emi Hart, Community Director at Yelp Hawaii
Emi Hart is a Community Director (aka Director of Marketing) for Yelp.com in Honolulu and a professional singer/songwriter. A graduate of the University of Hawaii, she is the mother of three amazing children and loves any dessert that contains the combination of peanut butter and chocolate. As a community builder for review website Yelp.com she pens the Weekly Yelp newsletter, shares reviews of her favorite local businesses, throws uber fun Yelp parties, and can be found hanging out with fun loving yelpers around Honolulu. 

 

Michael Miller, Director of Sales & Marketing at Tiki’s Grill & Bar
Michael has more than 24 years of experience in the Hawaii hospitality industry, in sales, operations, marketing and public relations. He is currently the Sales & Marketing Director for Tiki’s Grill & Bar, a position he has held for 9 years. He is a member of National Restaurant Association—Marketing Executives Group, The James Beard Foundation, Oahu Wedding Association, Chamber of Commerce of Hawaii Past Board Member, The Arthritis Foundation. He is responsible for growing the Tiki’s brand and promoting the restaurant for parties and corporate group events. Michael enjoys spending time with his wife and traveling, sailing, gardening and cooking and playing with Kula their Airedale Terrier.

 

Asiana Ponciano, Social Media Marketing Coordinator atHawaiian Airlines
Asiana is the Social Media Marketing Specialist at Hawaiian Airlines, where she manages a social media community with over 300,000 members that spans across three countries. Prior to Hawaiian Airlines, Asiana worked for College Connections Hawaii, an educational non-profit located in Honolulu, where she helped develop their social media strategy. Asiana was born and raised in Honolulu and graduated from San Francisco State University with a degree in Journalism. During her time in San Francisco, Asiana freelanced for print and online publications. She also worked as an editorial assistant for an online video production company called Soma Girls TV and co-hosted a tech trends podcast called Girls Gone Geek. 

 

Mae Russell, Marketing Manager at Aston Hotels & Resorts
Mae Russell is born and raised in Hawaii. She currently works for Aston Hotels & Resorts as their Corporate Marketing Manager. Mae graduated from Hawaii Pacific University with honors and received her BA in Public Relations. She moved to Las Vegas two weeks following graduation and then attended University of Phoenix, Nevada and graduated with honors receiving her Masters in Organizational Management. While in Las Vegas, Mae worked for large corporations learning a wide variety of marketing. She served as the Advertising, Special Events, Database and Direct Marketing Manager while employed at Fitzgeralds Casino. She also served as a Promotions & Special Events Manager for Station Casinos. One of the jobs she enjoyed the most was her last position working as the Marketing Manager at the Palms Casino & Resort.Mae lived in Las Vegas for 10 years and moved back to Hawaii a little over two years ago, so she could spend more time with family and friends. On her spare time, Mae enjoys snowboarding and skiing which she misses tremendously. Mae spends most of her free time with her mom, boyfriend and furry, four-legged daughter Mia, who is Mae’s 8 year old Lhasa Apso. She also enjoys trying new restaurants and feasting with family and friends. She believes in the saying “Live to Eat!”

Mae has over 15 years of experience in Marketing and has the eagerness to expand new horizons and meet new challenges.

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Food & Beverage | Thank you to Cafe Julia for being our venue sponsor!

      

Food and beverages will be available to order from Cafe Julia from their new Pau Hana menu. You can read about the new Pau Hana menu in Honolulu Magazine.
YWCA members receive 10% off Pau Hana menu!

You can join Cafe Julia online on Twitter and Facebook

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Agenda

Networking: 5:30-6:00pm
Panel Discussion: 6:00pm-7:00pm
Questions: 7:00-7:30pm

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Mahalo to our event sponsors!