What ties 156 Year old Hawaii School and Tiki's Grill & Bar together?

For many years, Chef Ronnie has supported the school by offering his culinary talents for a multitude of charity events, and many of our Tiki's Ohana team members have volunteered at these events.

A little history: In 1862, following a plea from King Kamehameha IV and Queen Emma to the Church of England, the first Anglican bishop and priests arrived to establish the Diocese of Honolulu. By 1863, Father William R. Scott had secured property and begun Luaehu School in Lahaina, Maui. This was the beginning of the present 'Iolani School.

When Father Scott returned to England due to illness, Bishop Staley sent Father George Mason to relieve him. Father Mason continued to operate the school which his predecessor had founded. In 1870 when Bishop Staley left Honolulu, Father Mason was called back to the capital city. It was at this time that the school was transferred to Honolulu. In the same year, Queen Emma bestowed on the school the name "'Iolani," or Heavenly Bird. https://www.iolani.org/about

This year A Touch of 'Iolani was held on Saturday, August 3, 2019, and was presented by the 'Iolani Alumni Association and the Class of 2000. Tiki's prepped up for 1000 portions!

 
Volunteers included: Kamaehu Matsuoka, Kevin Miller, Chef Mikey Inthapanhnha, Tom Wingate, Lisa Miller, Michael Miller, and Chef Ronnie Nasuti.

Tiki's dish was a Seafood Cioppino: Shrimp, Scallops, Clams, Mussels, Calamari, Roasted Fennel, Arborio Risotto, and Star Anise Saffron Broth.

Here is a list of the other restaurants that also served at "A Touch of 'Iolani":

12th Avenue Grill, Alan Wong's, Asato Family Shop, Big City Diner, Chingu, Fête, Girls Who Bake Next Door, Halekulani, Izakaya Kei, MW Restaurant, Nabeya Maido, The Pig & The Lady, Roy's, Ruth's Chris Steak House, Tikis Grill & Bar, Vino

So what do 'Iolani and Tiki's Grill & Bar have in common? Chef Ronnie's son Roman, and Michael's wife Lisa are alumni of ‘Iolani, and Bill has children that attend. 

“The Alaska Morning Net” Red Lantern Awarded to WH6FXL

CONGRATULATIONS!

 

As the last RF check-in of the day on the Alaska Morning Net https://wl7lp.com/amnsite/ , you've received the Red Lantern Award!  What the heck is this nonsense you might say?  Well since we are an Alaskan net, we've used the history and traditions of the Iditarod Dog Sled Race to "award" the last RF check-in of the net for their perseverance! 


Alaska Morning Net

The Alaska morning net started out as a local Anchorage 2 meter net. Folks from all around the Anchorage area as well as the surrounding areas would check into the net. Later repeaters were place further south of Anchorage allowing folks from the south and south east Alaska to check into the Alaska morning net each morning. repeaters was placed going North of Anchorage and folks from Eagle river all the way to Wasilla was able to join the Alaska morning net.

As the years went on and the Internet was born. Voice over internet protocol (VOIP) was created, soon IRLP, AllStar and Echolink was born. The ability to link a ham radio to a computer while the computer was linked into the internet allowed the ham radio world the ability to reach out to further places and countries. it wasn’t long after that, Alaska morning net started using this new voip technology to link nodes to one central Hub or Reflector.  you can find the Alaska morning net on IRLP  Winsystem reflector 9100 channel 9 (9109). if using AllStar you can find the Alaska morning net on Allstar Hub 29332 and 27133, for Echolink you can find us by searching for WL7LP-R or if using a node of your own. use DTMF number 9191.

The Alaska morning net has come a long way over the years and is currently the longest running net on the internet. It is a two hour long net. We are a rag chew type net and enjoy chatting with each and everyone of you. Folks from all over the world join us each morning. We are one big happy family and once you check in with us you become a part of that family. The Alaska morning net would not be what it is today without you the people that check into it each and every morning. We appreciate each one of you. I don’t want to leave out our awesome net controllers that help run the net every day each week. We have a different net controller for every day of the week and each helps each other out when they can’t run the net. Without them and you there would be no Alaska morning net. I want to thank you all for keeping the Alaska morning net alive for all these years.

The net runs Monday through Saturday from 9 am to 11 am Alaska standard time. again it is a rag chew style net. We love getting to know different things about you each day. Become part of our big happy family and come join us.

I would like to provide as much information about the AMN as much as possible, so if there is any one out there that has further info on the AMN. Please feel free to send me an email. You can use the contact link up in the menu up top and I will add that info to this page. Thank you all again for making the Alaska morning net what it is today. I look forward to hearing and chatting with you all.

The AMN is hosted on a computer system that is constantly growing. Maintaining the current system and adding new equipment can be expensive and since AMN is a ham radio system, no form of commercial income is allowed. That means that for the system to be successful, it depends on volunteers and donations.

73 Russ WL7LP
Alaska Morning Net – Net Manager

My Dad show time 31 Oct 1968, 45 - The Honolulu Advertiser Gerald Jerry Miller as Tracy Trace

My Dad, Gerald "Jerry" Miller was a Radio Disc Jockey/Announcer in the late 60's on the island of Oahu. 

The newspaper would print the radio stations and who was going to be on the air. My dad's radio name was "Tracy Trace" on at 2:00pm on KGU 760 AM.

Here is news clipping from 31 Oct 1968, page 45 of The Honolulu Advertiser

Kitchen Creations - Tiki's July Fourth Mixed Grill

Tiki's July Fourth Mixed Grill
Half Rack Guava Glazed Ribs, Huli Huli Game Hen, Coconut Shrimps, Aunt Mary's Yankee-style Molasses Baked Beans, Cole Slaw & Buttery Aloun Farms Sweet Corn
--

Mahalo, 

Michael Miller / Director of Operations 
michaelm@tikisgrill.com / @mahalomichael

Tiki's Grill & Bar

Tiki's Grill & Bar -  2570 Kalakaua Ave.
808-923-8454         @Tikisgrill #Tikisgrill 
http://www.tikisgrill.com

2019 Amateur Radio Field Day?

I belong to two clubs on the Island of Oahu and we joined together to do a great 2019 Field Day!

KARC - The Koolau Amatuer Radio Club
earchi.org - Emergency Amateur Radio Club - Hawaii


This is a free, national event sponsored by the ARRL (American Radio Relay League, the National Organization of Radio Amateur in the U.S.). Several hundred clubs nationwide participate in this event, which serves as a practical application of emergency operations, a fun contest, and as a public service event for Amateur Radio. Sometimes served agencies, such as National Weather Service (SkyWarn), the American Red Cross,  and others  join in with displays, etc.  For Amateur Radio operators, it is a fun get-together as well as an opportunity to polish communications skills vital in the event of  an emergency.

So come out and join us, whether your an old time ham or newly licensed or just want to know more

  • Schedule
    • Friday, June 21
      • Set up
      • Setup Crew (Meet up about 10:00 am at Kualoa)
      • Lunch - Wayne/Mei/William
      • Tent Crew
      • Antenna Setup Crew
      • Station Setup Crew
      • Spaghetti Dinner Provided by the clubs

       

    • Saturday. June 22
      • Breakfast Provided by the Clubs
      • Amateur Radio License Testing 11:00 am
      • Public Lunch 12 pm to 1:30 pm, provided by the clubs
      • Dinner - provided by the clubs
      • Camping, If you plan on camping please let us know asap, first come first served.

       

    • Sunday June 23
      • Breakfast - provided by the clubs
      • Breakdown Crew (everyone)
      • Clean up and Depart, by 12 pm

     

    Help is always needed.  Please let us know what phase you can help out on.  For those interested in camping at the site please let us know ahead of time so we can accommodate for food and space, as there is a limitation on tent space.

Raw Fish in a Ice Cream Cone?

Chef Ronnie is always pushing the norm and when he shared his latest idea, I paused and thought, “Did I hear him right?” His idea was to make an ice cream cone and put raw fish in it. It would be featured at the Turtle Bay Foundation Golf Tournament, an event that benefits the community and raised more than $130,000 in scholarships and grants last year alone.

As usual, Executive Chef Ronnie Nasuti wanted to get a reaction out of me. I laughed and he went on to explain that he was going to make a fresh, savory waffle cone using taro, giving it a purple hue and some malt flavors and then fill it with Poisson Cru.

Here is the Video on Hawaii News Now (KGMB/KHNL) Chef did a live demo of the featured the dish with Grace Lee.

Chef was planning to use fresh caught ONO (wahoo), a close relative of the king mackerel. Built like a torpedo, they are fast swimmers. Ono rarely school, but groups are often found around fish aggregation buoys. And they have very sharp teeth!

Poisson Cru is known as a popular Tahitian dish, in French Polynesian, this literally translates to “Raw Fish.”  This dish is marinated in lemon or lime juice until the surface of the flesh becomes tightens up a bit. About 5 minutes later, it is mixed with coconut milk and diced vegetables. Chef plans on using local sweet onions, tomatoes, limu (seaweed) and ice lettuce from MetroGrow Hawaii, an urban, vertical farm located in Kakaʻako.

The ice plant (aka Glacier Lettuce or Ice Lettuce) cells are full of salt water and look like ice crystals on the plant. It will give it a crunchy, juicy, salty taste. 

An unusual crop, the ice plant is a succulent ground cover whose stems and leaves accumulate salt in specialized cells on the surface. It is a neat addition to salads and good with seafood.

Howard Dicus TV clip of announcing Michael as partner at Tiki's Grill & Bar

Mahalo to Howard Dicus for including me in the news at @Hawaii News Now this morning. I'm a proud partner Tiki's Grill & Bar with a great team.  #marketing #restaurantindustry #restaurantmanagement #proud #local #learning #news



Howard Dicus is HNN's Chief Explainer, taking economic news, federal government action and other stories and translating them into plain English. Another way to describe his role, especially on Sunrise, is that he takes stories that are not telegenic and makes them so, sometimes by drawing cartoons to explain them.


NIIHAU SPRING LAMB ARANCINI - TV Segment Kitchen Creations w/ Chef Ronnie Nasuti of Tiki's

NIIHAU SPRING LAMB ARANCINI - Cooking Demo with Chef Ronnie Nasuti of Tiki's Grill & Bar and Grace on http://www.hawaiinewsnow.com/

Sundried Chardonnay Tomato Sauce

For the Braised lamb

Niihau Lamb shank 1 - From Niihau Ranch | Makaweli Meat Company

Celery chopped 1 stalk

Onion, small white, peeled & chopped 1

Carrot, peeled & chopped ½ cup

Fresh rosemary 1 4inch sprig

Burgundy wine ½ cup

Tomato paste 1 tbsp.

Pecorino Romano cheese, grated ¼ cup

Chicken or beef broth As needed

EVOO As needed

 Pre heat the oven to 350…

 Season the Niihau lamb shank with salt & pepper and sear on medium high in a small heavy bottom oven proof pan with a little olive oil.

 Sauté the vegetables until they get a little color on them and add the tomato paste, cook gently, careful not to scorch the paste.

 Add the wine and deglaze then add enough of the broth and rosemary sprig to just cover the shank.

 Cover and bake in the oven for 1hr 30min until falling off of the bone.

 Strain the broth and remove the rosemary sprig stem.

 Mash up the meat & veg mixture with a fork and add the cheese, salt & pepper to taste and reserve to the side.

For The Sauce

Sundried Tomato Chardonnay Sauce

White wine (Chardonnay) ½ C

Shallots minced 1 tbsp.

Fresh Rosemary leaves (no stems) 1 tbsp.

Onion powder pinch

Garlic powder pinch

Sundried tomatoes (sliced) 2 tbsp.

Dried thyme ½ tsp.

Tomato paste 1 tbsp.

Heavy cream 1 C

Fish sauce To Taste

Salt & white Pepper To Taste

 Put all ingredients except cream in a small, heavy bottom pot, boil & reduce to 50%.

 Add cream, bring to a simmer and cook for a few minutes to soften the sundried tomatoes.

 Blend in a blender thoroughly and season with fish sauce, salt & white pepper.

 Reserve warm.

* Be careful as blending hot liquids can be explosive. I pulse it first a few times then turn on full power. Or just start slow.

For the risotto (make this ahead)

Low-sodium chicken broth 6 cups

Unsalted butter 1/4 cup

Shallot, diced small 1 large

Coarse salt and ground pepper

Arborio rice 1 cup

Dry white wine. 1/2 cup

Pecorino Romano, grated 3 tbsp

• In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy-bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.

• Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of the broth), 20 to 25 minutes.

• Remove skillet from heat and stir in 2 tablespoons butter and pecorino Romano cheese. Season to taste with salt and pepper.

• Transfer to a cookie sheet & allow to cool in the refrigerator.

For the Arancini

Beaten egg 2

A&P flour As needed

Panko bread crumbs As needed

Veg oil and a pan or tabletop fryer As needed

1. Make a ball with a hollow in it from the risotto and fill it with the lamb mixture, then close it.

2. Bread it in the proper fashion…Flour, egg then panko.

3. Fry until golden brown at 335˚ until hot in the middle.

* serve with sundried tomato sauce and garnish as you like, with rosemary sprigs and cheese on top.

Serve Up Exceptional, Unparalleled Flavor with Niihau Lamb

When you’re searching for an extraordinary flavor to highlight your protein menu, consider Niihau lamb.

Grazing along coastal sand dunes, grassy plains and high ridges, Niihau sheep roam in a relatively untouched environment. Seldom in contact with people, their varied, wild diet gives Niihau lamb an exceptional flavor that’s unparalleled.

Known as the Forbidden Island, Niihau provides its sheep herds with an extremely diverse range across the 72-square mile island. Only the ocean serves as their fence so you’re serving your customers a delicacy that is 100% free range.

The original sheep brought to Niihau were some of the finest New Zealand stock available. Over the years, the Robinson family has continued to refine both the size and flavor of their breed to provide you with the best-tasting, free range lamb available island-wide.

Discover the Only Source for USDA-certified Wild Harvest Eland

Raised on pristine Niihau forage─without antibiotics, growth hormones or steroids─wild harvest eland is fully sustainable and delicious. The largest of the antelope family, native to the dry African deserts, eland thrive on the arid island of Niihau.

Makaweli is the only company in the world that sources USDA-certified wild harvest eland. Ninety-five percent lean with only half the calories of beef, eland is rich in various nutrients and very low in saturated fat.

In addition, with a very low amount of cholesterol (even lower than chicken breast), it is the perfect option for those patrons who are concerned about heart health. These superior qualities make wild harvest eland a desirable commercial protein─now in high demand─that should be featured on your menu.

Download the Niihau Ranch brochure here

The Story Behind Niihau Ranch

Niihau Ranch is located on the privately-owned 72-square mile island of Niihau, 17 miles west of Kaua`i. It is the westernmost ranch in the United States. In 1864, Eliza Sinclair purchased the island from King Kamehameha IV. It has since been passed down through five generations to its present owners, Keith and Bruce Robinson.

Due to its limited access, Niihau is known as the “Forbidden Island.” It is home to a closely-knit community of native Hawaiians who are descendants of the original families who resided there during ancient times. Today, the residents balance their lives between modern culture and ancient traditional customs. A unique Niihau dialect of the Hawaiian language is spoken on the island.

Living a Simple Life on the Island of Niihau

Niihau is where the owners and residents live the old Hawaiian lifestyle, the last remnant of old Hawaii. The island lifestyle is simple yet busy.

With no utilities and no stores on Niihau, each household must provide for all of its own needs. Staples and dry goods come from nearby Kaua`i by Niihau Ranch boat, but all fresh food must be caught by the residents. The traditional food is seafood. However, when the Sinclairs bought the island in 1864 they started a sheep ranch. The descendants of these sheep are a delicious modern addition to the Niihau cuisine.

Niihau Ranch is dedicated to providing the economy to support the longevity of this Hawaiian island.

 Support Local. Contact Us Today to Place Your Order

Browse this site to explore Makaweli’s various protein offerings – from grass-fed beef to Maui Nui Venison. If you have a question or want to place an order, please contact us at (808) 426-5902 or email here.

Visit Tiki's Grill and Bar http://www.tikisgrill.com/ Twitter: @tikisgrill Instagram: @tikisgrill, @chefronnie Facebook: Tiki’s Grill & Bar  #tikisgrill
 

About Tiki’s Grill & Bar

Founded in 2002, Tiki’s Grill & Bar is a casual, family-friendly restaurant featuring a retro South Pacific décor and Pacific Rim menu with flavors of the islands using fresh, local produce. Live local music offered nightly. It is located at 2570 Kalakaua Avenue with a view overlooking Waikiki Beach. The restaurant has received numerous awards and recognition over the years, including Honolulu magazine’s Hale `Aina Awards, Trip Advisor’s Certificate of Excellence, Open Table’s Diner’s Choice Awards, and The Knot’s Best of Weddings. For more information, visit www.tikisgrill.com or call 808-923-8454.

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Chef Ronnie TV interview with Kelly Simek about Valentine's Day prix fixe menu

HONOLULU (KHON2) - Happy Valentine's day! Are you still looking for a place to celebrate? How about a romantic, delicious meal in Waikiki? 
We cooked up some love and delicious dishes with Chef Ronnie Nasuti of Tiki's Grill & Bar. The dishes are featured on their special Valentine's Day prix fixe menu.


A full dinner menu is also available with regular reservations; call (808) 923-8454 or book online at TikisGrill.com

Chef Ronnie Nasuti Presents

~Valentine's Day Prix Fixe Menu~

 Full Dinner Menu also available with regular reservations


 SENSUAL HEART SHAPED ISLAND-GROWN WATERMELON SALAD

Mari's Gardens Arugula, Dark Balsamic, Evoo, Hawaiian Salt, Naked Cow Dairy Locally-Crafted Feta
-OR-

LOBSTER BISQUE

Blue Crab & Mascarpone Turnover

 SULTRY SURF & TURF ENTRÉE

Petite Filet Mignon, Tristan Lobster Tail, Beet Infused Yukon Potato Puree, Rose Petal Bernaise

 
TWENTY LAYER RASPBERRY & CHOCOLATE CREPE CAKE

Chocolate Mousse, Fresh Berries, Fruit Coulis

 $49

per person · tax & gratuity not included

Please call (808) 923-8454 or book online



An Affordable Night Out with a View - From spoonuniversity.com

Mahalo to Joy Wang & Corina Quach for including us in the Top 2019 Valentine's Day Spots in Honolulu It's 2019 and we're giving you both classic and unconventional Valentine's Day date spots for the #newyearnewme. From the spoonuniversity.com blog site!


If you haven't noticed already, Spoon Hawaii loves our local restaurants, and what's more local than a restaurant started by three UH Manoa alumni? Tiki's Grill & Bar has an amazing view of the famous Waikiki Beach, from their lanai seating in the Waikiki Aston Beach Hotel, and this is the perfect spot for a romantic evening with your loved one at a very affordable price.

Corina Quach

Their Valentine's Day special includes a choice of the adorable Heart-Shaped Watermelon Salad or Lobster Bisque, along with their Surf & Turf (petit filet mignon AND lobster tail?!), and Twenty Layer (yes, you read that right. twenty. layer.) Raspberry & Chocolate Crepe Cake for only $49.

We love that Tiki's uses so many local ingredients in their dishes (175lbs of local grass-fed beef & 450lbs of locally caught/raised fish each week), and the fact that they give back to numerous charities in the community touches our hearts. Chef Ronnie prepared many Hawaiian/Pacific Island + Asian Fusion dishes that had such nostalgic sense to them. It was like an upscale, cozy family dinner at home. But fancier. And with a beautiful view.