Mahalo Michael

Denise Whitaker of KOMO4 NEWS a Seattle's ABC TV Affiliate recently traveled from Seattle for Oahu to produce and segment on affordable Hawaii travel. Terri one of our server at Tiki's Grill & Bar was sharp in introducing  Tiare and I to Denise.  Also interviewed was a friend Noelani Schilling-Wheeler from the Oahu Visitors Bureau.

Winter weather is closing in on us so you might be planning a sunny trip over the next few months. But let's be realistic, everybody's budget is tighter right now. Hawaii would be great, but can you afford it?

Copyright © 2010 Fisher Communications, Inc.

The New Hawaii Five-O filmed several scenes in the Coconut Club on the 21st floor high above Tiki's Grill & Bar.

Normally this room is used as one of our large party banquet party spaces, for local and destination weddings, rehearsal dinners, company incentives and holiday parties, birthdays, (Yes - Its a pitch, Tiare and I love to help plan parties, email us for more info).

The technical and creative crew had a few meals at Tiki's as they planed and then set the different scenes. Here is what the outside balcony normally looks like set for a party.

They borrowed tables, chairs and several props from us to set up the late night bar scene. Some of the crew shared with us the room a perfect spot for multiple scenes because the room has a outside and inside area and is completely private and offers the most sensational view of Waikiki. There is beautiful back drop of Diamond Head and the feeling of having the ocean right in your backyard. We hoped they would have shown the sunset from the room, but it did not fit the storyline. It was very cool to have all the stars of the show in the coconut club.

Hawaii Five-0 - Po'ipu - Air Date: 11/15/10 -

© 2010 CBS Interactive. All rights reserved.

Pool Side Performance

The Aston Waikiki Beach Hotel is a proud sponsor of the International Waikiki Hula Conference.

Workshops cover all types of hula, from ancient to modern, and also encompass hula-related arts such as lei and implement making, hula songs and ukulele playing, chanting, Hawaiian language pronunciation and fine aspects of hula dancing itself, such as posture, basic footwork and use of hands. A wide variety of hula traditions are represented and taught.  In designated "Ho`ike" workshops, conferees learn a hula they can dance that night in a hula show presented by their workshop kumu and halau, at public stages throughout Waikiki.

Seminars feature special presentations by hula masters and cultural experts, thought-provokong panel discussions, and may encompass hula history, costume, protocol, music, etc. There is something to excite all participants, from beginners to advanced hula dancers.

Tiki's Supports Culinary Institute of the Pacific with a 3 Course Menu for $20 - EAT OUT! Third annual Restaurant Week Hawaii

Restaurant Week Hawaii–Showcasing Hawaii's restaurants and supporting the Culinary Institute of the Pacific at Diamond Head

From fine dining to fast-food, participating restaurants will feature special menu items, promotions and discounts. Diners can sample Hawaii's newest restaurants, dine at old favorites and taste a variety of exceptional dishes now being prepared by Hawaii's chefs using locally grown produce.

Tiki's Grill & Bar Menu for Third annual Restaurant Week Hawaii

Appetizer (choose one)

• Shrimp Cocktail
• Kalua Pig Quesadilla

Entree (choose one)

• Tiki’s Signature Salmon
• Macadamia Nut Mahi Mahi
• Beer Braised Short Ribs

Dessert (choose one)

• Guava Cheesecake Lollipops
• Chocolate Tiki Bar

www.tikisgrill.com

2570 Kalakaua Ave

in the Aston Waikiki Beach Hotel

Honolulu 96815

Phone 808-923-TIKI (8454)

Restaurant Week is a reminder that Hawaii is a culinary destination with top chefs, farm to table dining, wonderful wine and a lot more to discover and explore.

The goal of Restaurant Week Hawai`i is to realize a vision of an advanced culinary campus—the Culinary Institute of the Pacific at Diamond Head. Graduates of Hawai`i's first four-year culinary program will go on to serve Hawai`i's restaurant and hospitality industry and ultimately the greater community.

A portion of the proceeds from Restaurant Week Hawaii will support the Culinary Institute of the Pacific at Diamond Head.

Realizing a vision to build a world-class institute that sets a new standard for culinary education, Creating a strong and viable workforce for Hawaii's future, Blending state-of-the art technology with cuisines from the east and west, Combining leading edge business models with lessons from those who came before us, Opening doors and changing lives of students who dream, This is the Culinary Institute of the Pacific at Diamond Head.

http://www.restaurantweekhawaii.com

We grew the Apple Bananas and Lisa baked 5 small loafs. She used a Betty Crocker recipe and added chocolate chips. 

Here are some great photos from our friends Wendy & Eric.   Capturing the priceless moments, subtle details and grand emotions of life's most romantic events, L'Amour Photography is a Hawaii-based journalistic wedding photography company dedicated to the highest artistic and professional standards. 

What began as a labor of love by husband and wife team Wendy and Eric Leslie-Mansperger has blossomed into a team of industry leading photographers with a world-wide demand. Each team member brings diverse talent, yet we are united by a vibrant aesthetic, strong technical skills and a dedicated work ethic

The wedding reception was held at Coconut Club at Tiki’s Grill & Bar directly on the Waikiki strip. 

Tiki’s Grill and Bar is centrally located in Waikiki Beach, which is convenient for guests especially for Hawaii destination weddings. The Coconut Club is located on the 21st floor and has amazing views of Diamond Head and Waikiki Beach.

 This Waikiki wedding reception had a Moroccan theme with beautiful flowers, linens, and decor by the ever so talented Designs By Hemingway.  The centerpieces were colorful Moroccan lanterns surrounded by bright roses and orchids.

 The linens were exotically patterned with magentas, oranges and purples.  As the grand centerpiece to this Moroccan themed wedding reception Designs By Hemingway constructed an impressive a towering arrangement of roses, drift wood, and feathers that was a beautiful focal point in the reception.

 This cute couple finished up their Waikiki wedding reception at the Coconut Club watching the weekly fireworks display that Hilton Hawaiian Village puts on every Friday night.  This was a wonderful wedding coordinated by Katy Castillo Weddings.  Congrats to Rachael and Reginald!

Mahalo Nui Loa,

Michael C. Miller
Director of Sales & Marketing
Tiki's Grill & Bar

808-923-Tiki (8454)

MichaelM@tikisgrill.com
www.TikisGrill.com

Last month Tiki’s setup a dinner for United States Department of State.  The dinner was with some of President Obama's classmates and teachers, and reporters.

Reporters had the opportunity to dine and conduct TV interviews with some of the president's colleagues from his Punahou School days in our Lava Tube Room.

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Mahalo to Heather for her Knot.com review of Tiki's Grill & Bar. You made our week!

"We had our Reception here and the staff was amazing and the food was just as good! We had it out on the balcony and the view was just breathtaking! Not to mention they had a band that night that just topped everything off! Great reception to end the night after an awesome Wedding! Thank you!"

Heather and TJ hosted their destination wedding on Hina’s Lanai is an open-air area near live music. We stationed off this area with plants to make it a private party. The lovely lanai location is right between the pool deck, bar, and the band music hut.

The name Kiawe immediately brings to mind something smoke-flame-broiled flavor or a thorn that poked your foot. Our friend Justin added a few pieces of Kiawe wood after he got his fire going-burning grill. Lamb chops were enjoyed by all.

The first kiawe was planted in Hawaii in 1828; today it is a ubiquitous shade tree and invasive weed on the Hawaiian Islands, but provides firewood for heating and cooking.

 

Prosopis pallida (syn. Prosopis limensis) is a species of mesquite tree. It has the common names kiawe, huarango, and American carob, as well as "bayahonda" (a generic term for Prosopis) and "algarrobo blanco" (usually used for Prosopis alba). It is a thorny legume, native to Colombia, Ecuador and Peru, particularly drier areas near the coast. While threatened in its native habitat, it is considered aninvasive species in many other places.

The kiawe is a spreading bush or moderately-sized tree, bearing spines, spikes of greenish-yellow flowers, and long pods filled with small brown seeds. It is a successful invasive species due to its ability to reproduce in two ways: production of large numbers of easily-dispersed seeds, and suckering to create thick monotypic stands that shade out nearby competing plants. It survives well in dry environments due to a long taproot. It is so efficient at extracting moisture from soil that it can kill nearby plants by depriving them of water. It can be found in areas where other plants do not grow, such as sandy, dry, degraded slopes, salty soils, disturbed areas, and rocky cliffs.

The tree grows quickly and can live for over a millennium. It makes a good shade tree, and its hard wood is a source of long-burning firewood and charcoal.^[1] Kiawe pods can be used as livestock fodder, ground into flour, sweetened into molasses or turned into beer.^[1] The light yellow flowers attract bees.

At times the tree was used to replace forest and prevent erosion, and once it was established it generally dominated the habitat. It was introduced to Puerto Rico and Hawaii as well as New South Wales and Queensland in Australia and is now considered to be naturalized in those places. 

 

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