Kitchen Creations w/ Chef Ronnie Nasuti of Tiki's Grill and Bar - Crab & Boursin Palu Sami


HONOLULU (HawaiiNewsNow) -
In this Kitchen Creation, Chef Ronnie and Grace Lee talk about taro leaves, also known as luau leaves.
These are from Wong's Products of Oahu. The featured recipe is Crab and Boursin Palu Sami Dip.
Chef Ronnie and Grace Lee talk 

Wong's Products has been growing taro leaves on a 35-acre Kahaluu farm, and his products service the entire Island of Oahu. Taro leaves are exportable to other islands and the mainland states. The Wong's also produce Lehua Taro Corms that are used for Poi or Kulolo making.

Wong's Products are all-natural and guaranteed fresh for your peace of mind.

http://www.hawaiinewsnow.com/story/36523484/kitchen-creation-crab-and-boursin-palu-sami-dip

Crab & Boursin Cheese Luau Dip
Palusami style Hawaiian luau leaf & coconut custard mixed with blue crab & three kinds of cheese. Served piping hot with tri-color corn tortilla chips at Tikisgrill.com


From Honolulu Magzine:
http://www.honolulumagazine.com/Honolulu-Magazine/November-2012/The-Origins-of-the-Hawaiian-Plate-Explained/Luau-Leaf-Dynasty/

This Local Family’s Been Growing Taro for Decades

Luau leaf

A

ll the people who used to grow wetland taro were in Thelma Wong’s family—and they still are now. Thelma Wong is a second-generation Chinese who runs Wong’s Products with her brothers. The only other commercial wetland luau leaf grower on Oahu is her cousin, Clifford. (The difference between dryland and wetland luau leaf? “Wetland is more tender,” Thelma says.) Her father, Leonard, started the business even though his mother told him, “Don’t be a farmer. Your back is always to the sun and your face to the rain. Don’t be a farmer … unless you have a lot of children.”

Leonard had 10 children. So he farmed (though he also had a business degree and, at the time, an office job). He bought land in Kahaluu and grew corn, turnips, green beans and taro for the corm (the root). He switched to raising taro for leaves because they were faster to harvest—every two weeks versus a year for the corm. He kept amassing land—adjacent properties, then 14 acres along Kamehameha Highway, then in Punaluu. When H-1 was being built, he bought the government-seized houses along the route and moved them to Kahaluu, to become Wong’s Village.

Luau leaf

Today, the farm is 35 acres and Wong’s Products’ business consists of luau leaves, lehua taro, freshwater prawns and rental units in Wong’s Village. Last year, Wong’s Products sold 400,000 pounds of luau leaf to restaurants such as Highway Inn and Young’s Fish Market. Not a bad legacy for a man warned against farming.

Tikis Wins BEST SLIDERS - Best of Honolulu 2017: Winners Honolulu Magazine July 2017 Issue

Best of Honolulu 2017: Food

26 EDITORIAL AND READER PICKS FOR THE TASTIEST FOOD IN TOWN.







At first, the idea of choosing between sliders seemed like an act of hubris destined to end in nightmare indigestion. Our extensive sampling indeed revealed an overreliance on sweet barbecue pork and assembly line production. But this same sameness made it relatively easy for a true standout to emerge: Tiki’s Grill & Bar. It doesn’t hurt that Tiki’s is notched on the second floor of the Aston Waikīkī Beach Hotel, overlooking the surf break, but it was the only place that offered a fish, pork and hamburger trio in a single order ($15). In sliders, variety matters. What’s way more important: These babies are chef-curated and local-sourced, just like grown-up food in white tablecloth restaurants. Fresh local fish, grass-fed Big Island beef, taro buns, local lettuce. The portions aren’t mingy, either, but real three-bite mouthfuls. You other guys, consider the bar raised.

2570 Kalākaua Ave., (808) 923-8454, tikisgrill.com.



Hauula Tomatoes - Kitchen Creations w/ Chef Ronnie Nasuti of Tiki's Grill and Bar TV Hawaii News Now


HONOLULU (Hawaii News Now)
Back in the kitchen with Grace Lee & Chef Ronnie Nasuti. Chef works with Grace on a recipe to make Hawaiian Dish made with local products.

HAU’ULA TOMATO SALAD
Hau’ula tomatoes, cored and sliced ½” 1 each
Fresh mozzarella 3 slices
Balsamic thyme glaze As needed
Macadamia nut pesto As needed
Micro shiso As needed
Yukari ½ tsp.
Extra Virgin Olive oil 1 tbsp.
Sea salt As needed
Fresh cracked pepper As needed

MAC NUT PESTO
Macadamia nuts 2 tbsp.
Fresh basil leaves 1 cup
Garlic cloves 1pc.
Kosher salt To taste
Grated parmesan 2 tbsp.
Extra virgin olive oil 2/3 cup

BALSAMIC GLAZE
Balsamic vinegar ½ cup
Sugar 1 tbsp.
Fresh thyme 1 sprig

• For the pesto; muddle all ingredients with a mortar and pestle and season with salt.
• For the balsamic glaze; in a small non reactive sauce pan simmer the sugar, vinegar and thyme sprig until it coats the back of a spoon and let cool to room temperature.
• Built the salad; paint the balsamic thyme glaze on the plate, arrange the mozzarella slices alternating them with the tomatoes.  Top with pesto, extra EVOO, sea salt, yukari, shiso & fresh cracked black pepper.


Terry Shintaku's Green Growers farm in Hauula 
Location: 54-190 Kawaipuna Street      Phone: (808) 293-5477
Founded by Graf Shintaku in 1955 and now opertated by his son, Terry Shintaku.
These tomatoes were grown using hydroponic technology.
Hau'ula Green Growers also grows Kai Choi (Mustard Cabage), Tahitian Luau Leaves, Green Onions, Baby Pak Choi.

You can find Chef Ronnie Nasuti at Tiki's Grill & Bar in Waikiki. www.tikisgrill.com

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Hawaii Restaurant Association (HRA) asks Liquor Commission to re-look at increasing liquor license fees by 70%


Thursday, August 31st 2017, 10:04 pm HSTFriday, September 1st 2017, 10:40 am HST
HONOLULU (HawaiiNewsNow) -

On Oahu 1,400 establishments hold liquor licenses. The Honolulu Liquor Commission's proposed license fee increase would raise what they pay by 70 percent. It would cost some establishments hundreds of dollars more and other's thousands.

Tiki's Grill & Bar's fee for fiscal year 2018 would jump from $3,900 to $6,700.

"If you're only making ten cents on the dollar, to pay for a fee increase, it really hurts. There will be places that will go out of business," Tiki's director operations Michael Miller said.

But Liquor Commission administrator Don Pacarro said establishments who have already paid their liquor license fees for Fiscal 2018 would pay less than the 70 percent, depending on when the proposal gets passed and how many months are left in the fiscal year. 

The Liquor Commission needs to raise about $450,000 to help pay for a new database system and to fund rising operating costs.

"The system is 19 years old. We can't update it. We can't do anything with it. It's outlived it's purpose," commission administrator Don Pacarro said.

He said current fees can't cover the cost.

But the Hawaii Restaurant Association warns if the 70 percent hike goes through customers will feel it.

"The fee has to be absorbed at some level. That's going to be passed on to every consumer that comes into an establishment," chairman Tyler Roukema said.

Cynthia Okazaki of the Hawaii Partnership to Prevent Underage Drinking believes increasing license fees would discourage youngsters from buying alcohol.

"That increase will be passed on to the consumer. For someone who is underage that will make them drink less because of the cost," she said.

Besides bars and restaurants, the increase would also apply to liquor wholesalers, manufacturers, retailers, and caterers.

"It's not just this one fee," Miller said. "Minimum wage will be going up in January, there's other legislation coming up as well. All these different fees and increases to do business are really going to hurt some of the smaller restaurants."

"You can end up driving away business," Roukema said.

The Liquor Commission argues that the license fee has remained the same for the past twelve years so an increase is warranted.

"It's long overdue. We're being very careful so we look at the numbers and try to do it as fairly as we can," Pacarro said.

Any increase to the liquor license fee needs approval from the City Council. The Honolulu Liquor Commission will hold another public hearing on September 14.

Copyright 2017 Hawaii News Now. All rights reserved.

Fwd: Most eateries throw away their extra food. A City Council bill seeks to change that


Monday, July 3rd 2017, 8:44 pm HST
Jim Mendoza


For several years Tiki's Grill & Bar has donated the eatery's extra food to Aloha Harvest, a nonprofit that distributes surplus food to the hungry through food pantries.

"You might have a large banquet and not everyone shows up for the banquet so you have extra food," Tiki's operations director Michael Miller said. "That's the phenomenal part of it, Aloha Harvest, you just pick up the phone and they'll come pick it up."

City Council member Ann Kobayashi said Tiki's is one of a small number of restaurants in Honolulu that donate surplus food on a regular basis.

"We found out that there are only about 40 restaurants that actually give their excess food every day to a group that can then make use of it," she said.

But Kobayashi wants to change that.

In January, she introduced Bill 9, a measure that originally "mandated" but was then changed to "encourages" food establishments to donate surplus and leftover food for redistribution. She said the measure serves a dual purpose by increasing food to feed the hungry and helping those who are on the verge of becoming homeless.

"If we could put a dent in it at the front end by by helping people pay rent rather than buy food, I think that's a good thing," she said.

Miller agrees with Kobayashi that more restaurants should be involved in donating excess food, but he doesn't think the answer is creating another law.

He said getting restaurants to cooperate may be easier if they were educated on the benefits of donating food.

"If there was an incentive for restaurants and businesses to donate to the Food Bank or donate to Aloha Harvest, that would be a great way to approach it versus a legislative or regulatory approach to it," he said.

In written testimony, the Hawaii Food Industry Association supported the bill's intent but warned it could burden establishments if they were also asked to separate and store food that's served but left uneaten.

Bill 9 has been deferred twice by the Council's Public Works committee. Members want more information before taking a vote.

As for Kobayashi, she says she's not giving up on the measure.

Copyright 2017 Hawaii News Now. All rights reserved.

 

Chef Ronnie and Kimi Werner catches an octopus for a dinner Video

Chef Ronnie, Kimi Werner, & Hi'ilei Kawelo on a dive at He'eia Fishpond to source local He'e and get inspiration for An Ocean-to-Table Inspired Beer + Grazing Event at Tiki's


Tuesday, August 22 at Tiki's, 6 PM. Tickets at TikisGrill.com
Dishes by Chef Ronnie Nasuti paired to Kona Brewing Co beers, featuring Kona Brewing Ambassador Kimi Werner 
Portion of proceeds to benefit Paepae o He'eia

MAHALO to Kimi Werner, Hi'ilei Kawelo, Cinematography-Justin Turkowski, Mary Melyssa Smith, Sarah Wilcox, Eric Chang 
Music - Fara E (Live) by © Copyright - Aaron Kaonohi / Vaihi Entertainment 
@kimi_swimmy @cinematowski @hkawelo @chefronnie @konabrewingco @mahalomichael 

www.kimiwerner.com
www.justinturkowski.com
paepaeoheeia.org
TikisGrill.comvaihi.com


Chef Ronnie and Kimi Werner catches an octopus for a dinner

Tiki's Ohana at Kumuola farms in Manoa

Kumuola Foundation / Farm is nestled in the beautiful Manoa Valley, at Lua 'Alaea. Kumuola Foundation is a living, learning cultural farm dedicated to taking care of native Hawaiian plants we need for life, for the practices and arts, for the healing, and feeding. We want to create a cultural, educational, sustainable, sacred space for all our people of Hawaii and the World.

Some of our Tiki's Ohana when to help out or Kōkua. Mahalo to Kevin, Lindsey, Lexi

The Kōkua Program invites Community members to join us for a work day, every 2nd Saturday from 10am to 2pm. Projects include weeding, mulching, planting, pruning, preparing space for gardens. opening lo'i kalo, etc. Water and lunch included.  For signup go to https://www.kumuolahawaii.com/

Community Service Opportunities and Student Service Learning Projects for students and families  who need a place to fulfill service hours for any school or organization. Please leave your information at kumuolahawaii@gmail.com.

Ready for some spice!



Shishito pepper (獅子唐辛子 Shishitōgarashi) is a sweet, East Asian variety of the species Capsicum annuum.


Painted with olive oil, and daps of sesame oil. Crushed black pepper, and Arrabbiata Sea Salt Mix, course sea salt from waters off the coast of Castiglione della Pescaisa is combined with spicy peperoncino. Parchment paper in a pie pan and oven roasted at 400 for 18 minutes. What a great pupu. About one out of every ten peppers is spicy. The occurrence of pungent fruit is induced by such factors as exposure to sunlight, and other environmental stresses.