You are invited to GQ Magazine Inspired Bartender Competition hosted by Bombay Sapphire @tikisgrill

GQ Magazine Inspired Bartender Competition hosted by Bombay Sapphire
 
This Wednesday, June 17, 2009 6:30pm - 8:30pm
 
Location: Tiki's Grill & Bar - Overlooking the Beach in the
ResortQuest Waikiki Beach Hotel
 
Come cheer on your favorite bartender and sample some of the
creations of Pete Gugni Master Mixologist for Bombay Sapphire. Mr.
Gungni is being flowing in from Chicago to judge this competition.
 
Industry people that show their blue card will be entertained in our
GQ VIP area hosted by Bombay Sapphire.
 
Three hours of free valet parking.
 
...The Spirt of Exploration - An night of Gin you don't want to miss...

How to Make a "Pink Tiki" Drink and VIP Code is "Fresh Lemon"

Building on our current success of nightly live music, Pink Tiki features a DJ in the Ocean Room, drink specials, VIP bottle service, dancing and a late night class on drink making. We do this each and every Friday night. The party revs up at 10pm.

Danny our bartender created a drink to match the night. It's called the Pink Tiki and here is how to make it!


1 oz. Grey Goose
.5 oz. Cointreau
Fresh Lemon
Pinch of Sugar
Dash Strawberry Puree
Splash of 7up

Fill shaker tin with ice then pour Grey Goose and Cointreau in it. Dash of strawberry puree, Squeez fresh lemon and add pinch of sugar and shake. Strain into sugar rim martini glass then fill with splash of 7up.

If you want free cover this week. Our VIP Code for this week is "Fresh Lemon"  You need to print this page out or show it on your phone/ PDA. Follow us on twitter at @tikisgrill & @MahaloMichael

My new Shag design shirt by Toes on the Nose

With Singapore Sling, Mai Tai, Pohonu Punch, Tahiti Sand, Kahonu Grog, Pele Bowl, Ku-Ku Cooler, The Zombie and appropriate Tikis, bowls, cups & drinking tools. A wonderful gift from my new wife, Lisa. (Greg will be so jealous of the shirt!)

Mahalo,
 
Michael Miller
808-923-TIKI (8454)

Look for me at the Na Hoku Hanohano Awards. In person, on TV, streaming internet, or on Twitter #nhh09

I look forward to attending the 32nd annual 2009 Na Hoku Hanohano Awards tonight at the Sheraton Waikīkī Hotel in the Hawai‘i Ballrooms.  When I say "look for me" I mean look for me as a guest attending and not performing. I plan to send out a few tweets, I don't want to be to rude to the other guests on my table. Other Fellow twitter users to follow are @HawnBroadcast, @hehawaiiau, @mountainappleco for tweet updates.  If anyone else will be Tweeting live, please let @nahokuhanohano know and they will retweet so others can follow you. Use hash tag #nhh09

The awards honor outstanding achievements in the music recording industry in Hawaii.

 The Awards and festivities will be telecast live on K5 the Home Team statewide and world wide viewers can see it via live streaming video on k5thehometeam.com all broadcasts will start 7:30pm Hawaii time .

Watch The 2009 Na Hoku Awards Live!

You can download a list of the 2009 finalists here.
This year's theme is "Unity". You can see a list of performers here.

Hawai‘i Academy of Recording Arts (HARA). The Academy is a nonprofit organization formed in 1982 to stimulate interest in the local recording industry and the music of Hawai'i.

HARA traces its origins to Hawaiian Radio KCCN, which conceived and organized the 1st Annual Nā Hōkū Hanohano Awards in 1978. KCCN celebrated its 30th anniversary in 1996. The Academy highlights its year by producing the Nā Hōkū Hanohano honoring the achievements of excellence in the recording arts. Only entries created, produced, and/or engineered; recorded by a local resident artist, musician, or technician, released during the eligible year; and primarily distributed in Hawai'i are acceptable for nomination (non-resident entries qualify only in the genre categories, Hawaiian, Contemporary, Anthology, Christmas, etc.).

After the show we look forward to meeting up with friends at Tiki's Grill & Bar and watching Beach 5 perform.

The Pilots of Yellow Jackets - Drop off cool Mahalo gifts! "NIHIL MINOR QUAM OPTIME": Nothing less than the best.

Last Week the officers of Electronic Attack Squadron 138 (VAQ-138), also known as the "Yellowjackets" hosted a party for the Squadron at Tiki's Grill & Bar.  Today they stopped by and dropped of a few gifts to say thanks for hosting a great party. A few Squadron T-shirts, Patches and a EA-6B Prowler poster signed by the pilots. Mahalo for the Mahalo!


Electronic Attack Squadron 138

VAQ-138 insignia
Active February 1976 - present
Country United States
Branch United States Navy
Role Airborne Electronic Attack
Part of Carrier Air Wing 9
Garrison/HQ Naval Air Station Whidbey Island
Nickname Yellowjackets
Motto “Nihil Minor Quam Optime”
”Nothing Less Than The Best”
Tail Code NG
Battle honours Operation Desert Storm
Operation Southern Watch
Operation Allied Force
Operation Enduring Freedom
* Operation Anaconda
Operation Iraqi Freedom


Commanders
Current
commander
Commander Kyle P. Higgins
Aircraft flown
Attack EA-6B Prowler
Operation Desert Storm
Operation Southern Watch
Operation Allied Force
Operation Enduring Freedom
* Operation Anaconda
Operation Iraqi Freedom
From Wikipedia, the free encyclopedia


Tonight TV Crew 18, 1800 LBS of Tiki's, 1128 bottles for Hot Hawaiian Nights at 6pm!

Night is our big night with the live television show.

Heineken Hot Hawaiian Nights on K-5 (KFIVE). Party starts at 6pm and we go live at 7pm with the Band Ten Feet.
http://files.posterous.com/mahalomichael/AGnTS7FsgIWARxfOK1A7uG9TMY6J6pdKnjIMBalxmUkftbeJMEAgFl3EnJwF/FB_Tiki_Mod_hnn_09_logo_copy.jpg?AWSAccessKeyId=1C9REJR1EMRZ83Q7QRG2&Expires=1244249558&Signature=VvNXxH%2FBnqDivX3b0QVMJVMqlh4%3D
This morning Chef Kapo and the morning crew at Tiki's took care of most of the setup moving 5 Tiki's with a estimated weight of 360 pounds each, 60 tables and countless chairs, 29 potted palms and plants, 12 Unbrellas with 60 pound cement bases. If you work here you don't need to go to the gym.

We got in a addtional delvier of 1128 beer bottles to chill down for tonight's event.

The back half of the lava tube is being transformed into a full blown studio control room. The K-5 team of 18 has been setting up for two days.

The event is open to the public and there is no cover charge. If you can make it down, you can see it live on KFIVE.

--Michael

Table & Camera Layout for Heineken Hot Hawaiian Nights-Friday - Tiki's Grill & Bar

This Friday is our annual Heineken Hot Hawaiian Nights event. KFIVE - "The Home Team"  will be broadcasting live from Tiki's Grill & Bar. This year we are featuring "Ten Feet" as the band.

Getting ready for this event takes a lot of planning. We just finished the rough layout for the table and umbrellas, Tiki's & cameras.

We still need to get a few things done:
  • Merchandise the whole bar with a Heineken & Tiki focus, Banners, coasters, table table tents, ID Bands, Staff Binky Buttons.
  • Order a Ton of Heineken &  Heineken Light and Amstel Light.
  • Staffing layout & in times for bartenders, Cocktailers, Bar Hosts.
  • Call off the normal band and adjust the start time for Vaihi the second band. Making sure they know they have to play as soon as the TV Camera go dark.
  • Reprogram the POS - (Register system) with special priced beers for this event.
  • Setup Flat Screens.
  • Clear the back hallway so all TV and sound equipment can get moved into the Lava Tube.

There is no cover charge to attend, but patrons must be 21 or older, with seating from 5 p.m. on a first-come, first-served basis.

Lisa made Coq au Vin for dinner and my ONLY job was to Flambé the Coq with a Brandy!

Coq au vin (French: "rooster in wine") is a French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked.

History

Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the food is not documented until the early 20th century; it no doubt also existed as a rustic dish long before that.[1]

Preparation

Standard recipes call for a chicken, wine, lardons (salt pork), button mushrooms, often garlic, and sometimes brandy. Recipes with vin jaune usually specify morels instead of white mushrooms. The preparation is similar in many respects to Beef Bourguignon. The lardons are cut as thin strips and then parboiled to remove excess salt. They are then sauteed to render out the fat. Additional oil is added if needed in order to brown the chicken pieces. A mirepoix of diced carrots, onions, and celery is added along with minced garlic and allowed to briefly cook. Then the wine and stock are added to cover. The traditional seasonings are salt, pepper, thyme, and bay leaf (usually in the form of a bouquet garni). Mushroom stems and pieces will often be added at the beginning of the dish in order to contribute to the flavor of the sauce. Near the end of the preparation, the sauce may be strained to remove the cooked vegetables. The sauce is then returned to the chicken and the whole mushrooms and sometimes pearl onions are added for the last fifteen minutes of cooking.

The juices are thickened either by making a small roux at the beginning of cooking, or by adding blood at the end (technically a soup or stew known as civet in France).

From Wikipedia, the free encyclopedia