Mahalo to Kay OrdeThe National Culinary Review Editor for including us!
The farm-to-table movement is not without its problems, though. Inability to purchase enough of a product that chefs need to run their kitchens is one. Ronnie Nasuti, executive chef at Tiki’s Grill & Bar, Waikiki, says,
“We are an independent serving breakfast, lunch and dinner. We do 1,500 covers a day.”
Until recently, he never considered buying from local farms a movement.
“You just bought what you could.”
That’s still what Nasuti does. He admits his percentage of local purchases is lower than that of smaller restaurants, but he works with local farms as much as he can, and he knows the farmers. He buys tomatoes from Hau’ula Tomatoes and beets and green onions from Higa Farms. Sea beans, seaweed, melons and kukui nuts, also called candlenuts and made into inamona, a relish, come from Aloun Farms. One of his largest local purchases is grass-fed beef from Kulana Foods. He uses 1,000 pounds of grass-fed ground beef a month for hamburgers. To see the full article
The National Culinary Review
The National Culinary Review (NCR), read by more than 20,000 chefs and culinary professionals, appeals to culinarians for its insightful articles on food, drink and menu trends, product application, management and lifestyle issues, recipes, and personal and professional development. Launched in 1932, NCR is the flagship publication of the American Culinary Federation. It is a benefit of membership and is also available by paid subscription. NCR publishes 10 times annually.
Surf & Turf Entrée Petite Filet Mignon, Tristan Lobster Tail, Truffle Perfumed Kahuku Corn Grits, Rose Water Hollandaise, Merlot Beurre Rouge Last Segment
Island Grown Watermelon Heart Salad Nalo Farms Mint & Micro Arugula, Dark Balsamic, EVOO, Kalamata, Naked Cow Dairy Locally-Crafted Feta & Harissa
1 tablespoon butter (or more, to taste)
1 slice of bread
1/2 cup avocado
Salt and pepper, to taste
Spread butter over both sides of bread. On medium-high, heat pan and fry bread on both sizes.
Slice avocado and place on bread. Sprinkle with salt and pepper to taste. Mash avocado into bread with fork. Serve immediately. Serves 1.
Bi bim bap style: 1/2 teaspoon sesame oil mixed with 1 tablespoon olive oil, baguette slice, 1/2 teaspoon kochujang, avocado, salt, 2 tablespoons pickled daikon and carrots, 1 egg fried as desired
Brush oil onto both sides of bread. After toasting, spread with kochujang and assemble mashed, seasoned avocado, pickled veggies and egg.
With smoked salmon: olive oil, sliced bread, avocado, salt and pepper, smoked salmon, squeeze of lime, sliced red onion
Fry bread in oil, then assemble items.
Italian style: butter, baguette slice, sliced garlic clove, avocado, salt and pepper, sliced tomato
Rub toasted baguette with a sliced clove of garlic before assembling.
With bacon: bacon grease, bread, avocado, salt and pepper, 2 slices bacon, fried egg
In pan over medium, cook bacon and set aside, then fry bread in bacon grease. Assemble.
Chef Ronnie Nasuti of Oahu’s Tiki’s Grill & Bar
The Pro Bowl has been coming to Hawaii since 1980. Aloha Stadium has hosted 30 straight seasons from 1980 through 2009, 2011-2014, and now 2016. It started out as a great opportunity to highlight Hawaii on the national stage, and has continued to be just that, from forging partnerships with the NFL and the players, to the corporate sponsors that generate the big dollars. Economically, we saw a direct increase for the week of the Pro Bowl and a decrease in 2010 when we lost the Pro Bowl to Florida, and again in 2015 to Arizona.
The direct impact we see in our humble corner of Waikiki is amazing. A few years back, Tiki’s Grill & Bar hosted a VIP Pro Bowl Party, with NFL Commissioner Roger Goodell and Mufi Hannemann, then Mayor of Honolulu, both in attendance. Hosting the event at Tiki’s introduced us to a wider audience.The Pro Bowl Block Party used to happen right in front of the restaurant, which was very exciting, and brought us business and exposure. One of my personal favorite events was a Pro Bowl Party Kick Off and fundraiser that we hosted with Davone Bess, a former Tiki’s employee and UH student who went on to play professionally for the Miami Dolphins.
Though things have changed and shifted throughout the years, this year we are lucky to host the Pro Bowl Cheerleaders for a Meet & Greet and a team dinner, in partnership with e2k Entertainment, whom we’ve worked with in the past. We know they have a lot of options, and are honored that they chose Tiki’s.
Even with all the positive energy and excitement surrounding the return of the Pro Bowl to Oahu, it is sobering to think that we may lose it again next year. The NFL is considering Rio de Janeiro for 2017, and Mexico, and Germany for future years, in the hopes of increasing international popularity and viewership. It would be great to keep the Hawaii Pro Bowl tradition alive.
What can we do as a state? Simply put, we need to make sure the NFL, the players, and the vendors feel welcomed and appreciated.
The complexity comes from funding the event. That is a whole other post or a conversation to have in person at pau hana time.
Oahu, and of course Honolulu specifically, is known for having a large urban core. As more and more visitors are choosing to venture to more secluded neighbor islands such as Molokai and Lanai to experience a retreat-style vacation, it’s important to remind people why they should choose Oahu. Having large-scale events that highlight the fun and excitement of Honolulu will serve to continue drawing people here. Having the NFL come to Hawaii inspires not only future athletes but also future marketers and business people. When they get to see how the NFL and their partners operate first hand, they can see that the industry operates at a much higher level and playing field (pun intended). Getting to interact with top professionals can drive us all to do better as a visitor industry.
We are hosting a few of the Pro Bowl Cheerleaders on Thursday, January 28 at 6-7 pm offering free autographs, a free limited edition Pro Bowl Cheerleader photo card, and taking photos with lucky attendees.
Although the game remains the same, the NFL is always looking to stay relevant and enhance the fan experience. In the restaurant business, specifically in Hawaii, we should also be constantly looking for ways to engage the visitor industry, and in our own restaurant, we need to look at ways to engage the fans the way the NFL does.
|Single by Bing Crosby|
|Recorded||February 22, 1937|
|Writer(s)||Leo Robin, Ralph Rainger|
With Lani McIntyre and His Hawaiians|
Waikiki Wedding is a 1937 American musical film directed by Frank Tuttle and starring Bing Crosby, Bob Burns, Martha Raye, and Shirley Ross. Bing plays the part of Tony Marvin, a PR man charged with extolling the virtues of Hawaii. The female lead, played by Shirley Ross is a local beauty queen who makes unhelpful comments about the islands. Bob Burns, along with Martha Raye, are the "comic relief". Amongst the supporting cast was a young Anthony Quinn.
Bing Crosby - Decca 1175 (1937)
Billy Vaughn - Dot Records 45-15879 (1957)
Frank Sinatra - Come Fly with Me (1958)
Andy Williams - Two Time Winners (1959)
Elvis Presley - Blue Hawaii (1961)
Willie Nelson - Honeymoon in Vegas (1992)
Tiki’s Grill & Bar
If you’re looking for a way to wow guests at your next party, Kevin Prior suggests recreating this concoction from Tiki’s Grill & Bar — it’s tasty and easy to make. Plus, if you do it like Tiki’s does, it supports local farms and businesses, as it uses all local ingredients. The Ko Hana rum, for instance, is from Manulele Distillers in Kunia.