Mahalo Michael

Raw Fish in a Ice Cream Cone?

2019-06-06T00:07:27Z

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

2019-05-23T03:51:37Z

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

Download Michael_Miller.mov

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

2019-04-03T22:26:28Z

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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All advertising, production services, consulting services, and digital management services sold or offered by Gray Television Group, Inc. or Gray Media Group, Inc. (collectively Gray) are subject to Gray’s Standard Terms and Conditions available at www.gray.tv/advertising.

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

2019-02-15T17:17:13Z

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

https://www.khon2.com/news/local-news/wake-up-2day/celebrate-valentine-s-day-at-tiki-s-grill-bar/1782349293

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

Download 2019_Valentine_s_Day_concierge.pdf

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

2019-02-14T19:49:59Z

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.

Allowing Dogs in Restaurants KHON 2 - Micheal Miller Interview 2/13/2019

2019-02-13T19:20:36Z

KHON-HON (FOX) • USA • Feb 13 • 07:18 am
Wake up 2-day Hawaii's Morning News

Should pets be allowed inside all local restaurants? The Hawaii Restaurant Association, representing 3,500 restaurants, opposes a bill that would allow dogs into eateries. HRA Legislative Board Member Michael Miller joined Wake Up 2day with the reasons why.

https://www.khon2.com/news/local-news/wake-up-2day/hawaii-restaurant-association-opposes-bill-allowing-dogs-in-restaurants/1779462170

Upcycle DIY hack 5-gallon buckets into heavy duty plant saucer. recycle reuse

2019-02-13T02:11:32Z

Michael turns an old 5-gallon bucket into a heavy-duty plant saucer.
Before you toss these items in the trash or recycling bin, check out our upcycle DIY hack 5-gallon buckets into heavy duty plant saucer.
They are utilitarian in purpose, lending themselves to a variety of purposes ... five-gallon buckets lying around, here is a simple to reuse them.

Credit Matt Treasure for Video.

A SHORT HISTORY OF FISHING 'CAPTURE FLAGS' 1969 - on board the Aukaka,

2019-02-08T01:29:12Z

https://fishflags.com/blogs/news/the-history-of-fishing-capture-flags

A SHORT HISTORY OF FISHING 'CAPTURE FLAGS'

by Sundot Marine February 13, 2018

Flags are everywhere.

Flags have been used in many different ways throughout history. Originally mainly used in warfare, flags now have a multitude of different uses. They are now also extensively used for signaling, decoration, and for display. Flags are used to represent countries, cheer on sports teams, and identify institutions. Flags have also been used in sporting events for hundreds of generations.

Every flag is made for a purpose. It has history. It tells a story. And often it tells a hundred different stories for thousands of different people.

Our Sundot Marine Fish Flags are no different.

Sundot Marine Blue Marlin Flags on display, Honokohau Harbor

Flags used in Fishing, often called "Capture Flags" are the glad rags of fishing. Raise a capture flag on your boat and it is a public announcement of your catch. Using our Sundot Marine Flags denotes the species of fish you catch (or catch and release) and signals success to other boats, anglers and even spectators in the harbor.

Imagine the days before social media. Even before cell phones. Now think back a little further. Before computers. Back when boats communicated with each other over super-basic VHF Radio. That's round about the time we started making our flags (in the early 1960s). Our Flags were used in Honokohau Harbor and around the pelagic fishing areas of Kailua-Kona as a form of communication. Fishermen didn't have instagram back then to show off their catch so they had to be creative.

1969 - on board the Aukaka, the Tokyo Trollers, HIBT's first Japanese team land their first Blue Marlin.

Our old flags are now collectors items, Captain Bob Duerr's personal collection

Our Fish Flags became a way to bring color to the boat, added excitement for the fishermen, and a feeling of pride for charter boat captains.

Fish Flags let people know that the fish were biting!

Looks like the fish were really biting today!

Big Game Fishermen around the world began to hear about the excellent fishing conditions in Hawaii. They started coming to Kailua-Kona to fish in the calm waters, not far off shore. Overseas anglers often couldn't take their catch home with them so they would take a Fish Flag as a memory instead.

Our Sundot Marine Flags fly around the world.

'Fish flags are banners that provide pomp and pageantry to the ancient game of Sport Fishing. A fluttering capture flag is the Angler's official seal of approval and badge of accomplishment and courage' (South Pacific Fishing).

Our flags are recognizable, even from a distance, Kailua-Kona

'Because the usefulness of a flag, for purposes of identification, depends on its blowing out freely in the wind, the material that is preferred is usually light and bears a device or pattern identical on both sides. Wording therefore tends to be excluded, and the simpler patterns are favored' (Britannica).

Marine Flags need to satisfy these standards plus some. They need to withstand harsh gale force winds, rain and salt water. They need to repel extensive exposure to the sun, falling in bloody decks and getting lost in crusty boat crevices for months at a time.

Why not show off your accomplishments?

Being designed and sewn on the Big Island of Hawaii - where we are exposed to all these types of natural elements - our flags have been tried and tested. We are proud to stand behind our mission to provide the "Finest Quality Available in Fishing Flags". We source the best material and monitor our manufacturing (which if you didn't already know is 100% done in the USA)

Our Sundot Marine Flags combine the competitive aspects of Sport Fishing with the beauty of marine art. Our flags are all designed in two, basic eye-catching colors - a solid background color and a contrasting, simplistic image to identify the species of fish.

We currently have 16 flags that identify many of the main pelagic species. Sundot Marine started out by basing our flags off the most common Hawaiian gamefish including: Blue Marlin, Ahi (Yellowfin Tuna), Ono (Wahoo), Mahi-Mahi (Dorado/Dolphin Fish) and Spearfish. Then we added a few of the other popular pelagic fish to our collection. These include: Sailfish, Swordfish, Albacore, Yellowtail, Shark, Bluefin Tuna, Aku (Skipjack), Ulua (Trevally) and Striped Bass.

We also have a few specialty flags including a Pirate, Cocktail, Hooked Up and Diver Down, alongside our popular Tag and Release and Release Burgees (triangular-shaped flags).

The Red Tag and Release Burgee flown below a Marlin Flag indicates that the fish was caught and then released alive.

Our flags come in two standard and IGFA approved sizes: 12x18 (trophy) and 16x24 (tournament).

You can shop our flags, knowing you are supporting a family owned + operated business in Hawaii, that is striving to bring you a world recognized and respected product.

Haole Sampan 'Aukaka' Now Available For Budget-Priced Deep Sea Fishing - February I, 1963

2019-02-08T00:49:22Z

Effective today, deep sea Fishing has come to K-Bay. Station Special Services has -tt up a 12-week trial program it to the charter boat Aukaka. Charted by David G. Nottage. Deep sea fishing parties of six persons will sail from Kewalo Basin (Honolulu's Fisherman's Wharf area) at 7 a.m. and return late in the afternoon. Trips will normally be scheduled for Wednesdays, but special arrangements may utilize other weekdays. All equipment for fishing, including bait, will be provided on the "haole sampan" Aukaka. The only thing, not pro- Ided will be food and beverage. Cost per trip is $75, but each man need pay only $5. special Services kicks in the additional $45 to make up the total cost. With unit commander's approval, the $5 cost-per-man may be paid from the man's unit recreation fund. Requests must be made no later than Wednesday of the week prior to the requested date of the trip. Personnel desiring to make reservations may do so by calling MCAS Special Services, ext.: 73520 or 72548, Best results will be obtained by groups of six. but indi- vidual requests will be accepted. The boat will be chartered only after requests for a total of six are received. Cancellations cannot be made after the boat is chartered a week in advance. Cancellations and "no shows" at sailing time will still have to pay the $5 charge. Individuals will have to provide their own transportation to and from Kewalo Basin. With the marlin and other deep sea fishing so good in the islands at present, Special Services is making a giant step forward in providing this serv- ice to K-Bay-based military personnel. Complete information is contained in Station Bulletin 1710
Marine Corps Air Station, Kaneohe Bay, Hawaii
February I, 1963

Download pdf_17242.pdf

Tiki's new lemongrass chicken and avocado sandwich Video -TV News Clip - Chef & Grace

2019-02-07T21:01:05Z

Kitchen Creations - Tiki's new lemongrass chicken and avocado sandwich.

In Kitchen Creations, Tiki's Grill & Bar added a new item to its menu. Chef Ronnie shows us how to make lemongrass chicken and avocado sandwiches banh mi style.

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

HAWAII NOW: KGMB/KHNL/KFVE

Stay Connected: Web | Facebook | Twitter

2018 Restaurant Week Hawaii Menu

2018-11-15T20:25:42Z

The most delicious time of the year is November 9th to the 18th!

Tiki's Grill & Bar is excited to be participating in this year's Restaurant Week. A portion of the proceeds from Restaurant Week Hawaii will support the Culinary Institute of the Pacific at Diamond Head.

The 11th Annual Restaurant Week Hawaii is dedicated to Conrad Nonaka, Director of the Culinary Institute of the Pacific and event Committee Chair until his passing this past June. Conrad played an integral role in launching Restaurant Week Hawaii and supporting our local restaurant industry.

Take a look at Chef Ronnie Nasuti's specially designed menu for this year's Restaurant Week guests!

For more information about Restaurant Week click over to their website to see all the great restaurants who have joined in. http://www.restaurantweekhawaii.com

www.TikisGrill.com

HGTV House Hunters Drinks at Tiki's Grill & Bar (May 29,2018) Filmed on Location

2018-06-07T03:52:18Z

Filmed at Tiki's Grill & Bar Season 145, Episode 5

Huntin' in Hawaii

http://watch.hgtv.com/show/hnt/house-hunters/3818842/huntin-in-hawaii/

Sean and Monica love the easy life of Honolulu, HI. Monica has lived in Hawaii her entire life, but Sean moved there in high school, and then returned about 10 years ago. Since his return, Monica and him met at work, fell in love, and married six years ago.

Now the couple has two children together and a son from a previous relationship. On this House Hunters, the happy couple wants to upgrade their home to accommodate their growing children.

Wish Lists

His: Sean wants a contemporary home that’s only one story. He doesn’t want to have to walk up and down stairs. He wants a large rec room and a large backyard.

Hers: Monica prefers mid-century modern style homes. She wants something with curb appeal, and Monica wants a large open kitchen. She also needs a walk-in closet.

Despite their house style preferences, they’re willing to compromise as long as they have everything they need inside the home. They also want an enclosed garage, a double vanity, no carpet, and a bathtub.

Their budget recently increased to $750,000.

Kahuku Farms Eggplant Roulade, Cheese Soufflé, Avocado Puree - TV News Clip - Chef & Grace

2018-06-01T01:05:00Z

For Kitchen Creations, Chef Ronnie Nasuti from Tiki's Grill and Bar featured produce from Kahuku farms. It's a farm that dates back to the early 1900's on Oahu's North Shore. They're known for everything from papaya to bananas to eggplant.

Chef Ronnie created a vegetarian dish which he will feature for an upcoming fundraiser for Leeward Community College this weekend. His recipes are below.

Kahuku Farms Eggplant Roulade, Cheese Soufflé, Avocado Puree Recipes

Yield=4 servings

Cheese Soufflé

2 Eggs
½ cup Heavy cream
4 tbsps. Pecorino cheese, grated
4 tbsps. Parmesan cheese, grated
4 leafs Fresh basil
2 sprigs, no stems Fresh Italian parsley
pinch Salt & pepper
Blend all ingredients in a blender.
Pour into 2 ounce flex molds, filling to the top.
Bake at 350° for about 20 minutes, until a tooth pick will come out clean.

Eggplant Roulade

1 each Japanese eggplant, sliced thin on a mandolin
1ea Egg, beaten
pinch Salt & pepper
As needed. olive oil
4 pieces Fresh Mozzarella
2 Cherry tomatoes, slice in half with the ends cut off
Basil pesto
Cut eggplant slices in half and toss with egg & salt & pepper.
Sear on both sides at medium high heat with a little olive oil.
Roll each slice of tomato with 1 mozzarella cheese and a tomato slice.

Avocado Purée
1ea. Avocado, seeded and scooped
1 tbsps Olive oil
Half a lime Fresh lime juice
To taste Salt & white pepper
Blend in blender on high speed with butter, salt & white pepper until smooth like baby food.

Parmesan Brittle

Shredding Parmesan cheese
¼ cup Sprinkle cheese on a parchment paper or silpat.
Bake at 350° until light golden brown. Don’t over cook, it will get bitter!
*I served this dish with these optional garnishes…
Micro greens
Sweety drop Peruvian peppers

Vegetable demi glace, this is very cool, but pretty involved recipe. It’s worth the work for a vegetarian gourmet cook!, Just Google it!

Kahuku Farms is a result of two farming families spanning back three generations in Hawaii. Descendants of the Matsuda/Fukuyama families migrated to Hawaii from Japan to work in the sugar plantations back in the 1900's. Shinichi and Torie Matsuda started farming bell peppers, papayas, watermelon and bananas in Kahuku back in the 1940's and were later joined by their son Melvin in the the 1960's. During a similar time Masatsugu and Nora Fukuyama, also of Kahuku, were farming watermelon, eggplant, papaya and cucumbers and were later joined by their son Clyde in 1965. Clyde and Melvin became long time friends and did several farming ventures together, one of which took them to Australia where they both worked for a year growing watermelons. With similar philosophies and goals, they both decided to merge the Matsuda and Fukuyama Farms in 1986 creating Kahuku Brand.

Kahuku Brand is a company dealing primarily with growing and distributing Hawaii wholesale fruits and vegetables. Nora and Masatsugu Fukuyama With the love of agriculture deeply rooted with both Mel and Clyde, they felt compelled to create a way to diversify and share the wonders and bounty of farming with friends and family, to educate, share and offer hands-on experiences that would enhance the quality of life and result in a deeper appreciation of agriculture as their purpose. Thus, Kahuku Farms was created. A place intended for learning, enjoyment, and experience of diversified agriculture at its finest.

Matsuda Fruit Stand - 1977 In 2005, the daughter of Mel and Momi Matsuda, Kylie Matsuda agreed to champion the task of running the operations for Kahuku Farms. "I feel honored and grateful to perpetuate our family's future in farming," says Kylie. "To share our generations of knowledge and history with others, in this amazing place that I've known as home is a dream I'm passionate to live." Kylie is a graduate of Kahuku High School and the Travel Industry Management School at the University of Hawaii

"Marketing Vitals" Vital to Driving Charity Sales

2018-04-14T03:23:18Z

Here is how we used technology to push sales for a charity! We have been working with Marketing Vitals for a few years now, and their software links with our point of sale system to give us an incredible amount of data.

Marketing Vitals helps restaurants improve sales and increase profits through innovative data marketing analytics software. One of the features they offer is a charity portion that will let all staff and managers know where we stand on our current charity drive. This app runs on most smart phones.

Here is our Tiki's Ohana check presentation to the Hawaii Agricultural Foundation for our support of Localicious 2018. Our team sold 479 Maui Nui Venison Burgers, with a donation of $1 per burger sold. Tiki's made up the difference to make a grand total donation of $500!
This year’s total goal for Localicious was to raise $50,000. Participating restaurants that raised $500 or more are eligible to adopt an HAF partner Department of Education public school classroom. #LocaliciousHI

Tiki's Grill & Bar has been supporting the mission of the Hawaii Agricultural Foundation to raise public awareness of restaurants that are committed to sustaining our local agricultural industry and through doing so, raising funds for agricultural education in our public schools.

For one month, participating restaurants feature a specific dish(es) made with a locally grown, caught or raised products throughout the month. The dish(es) are identified on menus with a Localicious sticker or logo next to the item. When patrons order the "Localicious" dish, the restaurant donates $1 to HAF’s Hawaii educational programs.
Localicious Hawai‘i aims to raise public awareness of restaurants that are active supporters of the state’s agricultural industry. All proceeds raised from the promotion help fund HAF’s educational programs, including Where Would Be Without Seeds, Veggie U, AquaPono Aquaponics, In The Fields, and Kids Cooking Local.
Since the program’s launch in 2014, Localicious has raised more than $170,000 to provide approximately 70 public schools and 200 classrooms statewide with garden kits and structured ag-related curriculums.

Tiki's was excited to be a part of helping teachers in our public schools inspire young future farmers! #LocaliciousHI #EatLocal #BuyLocal #Tikisgrill

Watch "The Hawaiian Islands, 1924" Early film footage. - No Sound

2018-04-13T18:55:39Z

"The Hawaiian Islands, 1924" Early film footage. - No Sound

TIKI’S PRIME RIB POKE WITH KAHUMANA BRAISING GREENS TV FOOD DEMO WITH STEVE ON HAWAII NOW: KGMB/KHNL/KFVE

2018-04-12T01:51:18Z

https://youtu.be/6wkwvJY1af4

Mahalo to HAWAII NOW: KGMB/KHNL/KFVE

Beef Ribeye, ¾” cubes 5oz Sweet local onions, julienne 2oz. Chili pepper flakes 1 pinch Sliced green onions 1 tbsp. Soy sauce 1tbsp. Sesame oil 1 tsp. Kahumana Braising Greens 1 handful Pipikaula aioli As needed • Sauté onions, beef cubes & chili pepper flakes in sesame oil until beef is medium rare. • Deglaze with soy sauce. • Serve over Kahumana braising greens • Sprinkle green onions & drizzle Pipikaula aioli. Pipikaula aioli Shoyu 1 tbsp. Liquid smoke ¼ tsp. Garlic, minced 1 clove Brown sugar 1 tsp. Sambal ½ tsp. Sesame oil ½ tsp. Honey 1 tsp. Mayonnaise ½ cup • Mix all ingredients and refrigerate Since Kahumana started in 1974, the nonprofit has evolved. Today, Kahumana Organic Farm & Café, where we’re sitting, is the epicenter of a 48-acre community that includes transitional housing for 125 homeless families, a learning center and homes that people book for corporate outings, yoga retreats, even vacations. Kahumana also has a certified commercial kitchen that provides more than 5,000 school lunches every week for 26 schools on the Leeward Coast, Waipahu, Kunia and Wahiawā, in addition to servicing both its transitional homes. The nonprofit provides vocational training for those in transition housing, offering paid part-time jobs in the café, market store, certified kitchen, retreat center and farm. This year, Kahumana launched a USDA-supported food hub program, where the farm buys fruits and vegetables from backyard growers and small farmers who may not have the capacity to market, deliver, process or expand their business. The hub already has about 30 members from the community, averaging 8,000 to 10,000 pounds of produce a month. In May alone, Kahumana got more than 20,000 pounds of mangoes from local families and small farmers in the area.
Visit Tiki's Grill and Bar http://www.tikisgrill.com/ Twitter: @tikisgrill Instagram: @tikisgrill, @chefronnie Facebook: Tiki’s Grill & Bar Hashtags #tikisgrill

Powa Maka Moana

2018-04-06T00:17:51Z

Powa Maka Moana - Hawaii Five-0 (2010– ) TV-14 | 43min | Action, Crime, Drama | Episode aired 14 February 2011

http://hawaiifiveo.wikia.com/wiki/Powa_Maka_Moana_(episode)

How does a Tiki's Maui Nui Venison burger help AG education?

2018-03-07T22:30:08Z

Localicious Hawaii! is back again and we are supporting the cause! They promote participating restaurants who are committed to buying local and features a “Localicious Dish”. During the month of March buying, that dish supports AG education in our public schools (Veggie U Kit). Every “Localicious Dish” ordered, the restaurant will donate $1!

- Mahalo to Grace and the HAWAII NOW KGMB/KHNL/KFVE for featuring Chef Ronnie Nasuti

Localicious Hawaii is a part of the Hawaii Agricultural Foundation whose mission is:

“to support and sustain Hawaii’s agricultural industry by addressing critical needs and services of farmers and the agricultural industry in Hawaii, and by better connecting the farmers with the community and vice-versa. This involves educational and outreach programs in the community, as well as direct marketing, technical, educational and in-the-field support for farmers.”

Our goal is to at least raise $500, which will go toward adopting a school wanting a Veggie U kit. The kits will help teachers in our public schools inspire young future farmers!

A Maui Nui Venison burger and a cold beer go together like..... A portion of the Maui Nui Burger sales helps support AG education for our public schools!#SupportOurFutureFarmers http://www.hawaiiagfoundation.org/localicious-hawaii

Help teachers in our public schools inspire young future farmers! #LocaliciousHI #EatLocal #BuyLocal #Tikisgrill

Kitchen Creations: Crab Luau Leaf Stuffed Crimini Mushrooms

2018-02-08T02:10:15Z

HONOLULU (HawaiiNewsNow) - Copyright 2018. Hawaii News Now. All Rights Reserved.

Chef Ronnie Nasuti is showcasing the local Small Kine Farm's Waimanalo mushrooms. Mushrooms are so versatile and can be used for so many things.

www.smallkinefarm.com

LUAU LEAVES, COOKED THOROUGHLY ½ cup BOURSIN CHEESE 1 Pkg. CREAM CHEESE ½ cup PARMESAN CHEESE, shredded 1 cup MAYONNAISE 1 cup PANKO ½ cup CRAB MEAT 2 small cans (4.25oz) ea. SMALL KINE FARMS CRIMINI MUSHROOMS About 20
Mix everything but the crab and the mushrooms. • Fold in the crab so the pieces don’t break up to small. • Wash & dry the mushroom and remove the stem. • Stuff mushrooms and bake until golden brown…serve.

USDA certified organic mushrooms for their taste and texture. They currently offer the following locally grown mushroom varieties:

Keiki Portabella (above left) mushrooms (more commonly known as Crimini mushrooms) have a lighter flavor and crisper texture. Price for 10 pound case: $80

Tūtū Portabella (above right) large Portabella mushrooms are a minimum of 4” in diameter and rich and robust in flavor. Price for 5 pound case: $45

They are not only are the only Portabella farm in Hawai‘i, but by using their our own compost and a high-tech pasteurization and growing process, they have been able to produce safe, high-quality mushrooms with better taste, texture and a longer shelf life than Mainland competitors…they even LOOK better.

Small Kine Farm sells its organic mushroom compost (also known as spent mushroom substrate or SMS) to farmers, gardeners and other agricultural companies. This nutrient-rich by-product of mushroom farming is widely used on the U.S. Mainland for gardening, vegetable production and weed control.

You can buy them from Kokua Market, Pearlridge farmers market, Mililani farmers market, Whole Foods Market, and Down to Earth in Kailua

Radio Host Jo McGarry interviews Michael Miller on Cookie Tank 2018. Girl Scout Cookies Pitch

2018-02-02T02:24:00Z

Radio Mojo offers the best of eating, drinking and living in Hawaii. Host Jo McGarry brings a Scottish accent and a love of an ever-changing culinary scene to the airwaves every Saturday morning. A show about food, wine and single malts, peppered with interviews with some of the best chefs, distillers, mixologists and winemakers in the world.

RADIO MOJO
Saturdays, 10:00-11:00 a.m.

http://www.mojomcgarry.com

Bill Carl, of Southern Glazers Wines and Spirits waxes lyrical on some of his favorite beers of the moment; Michael Miller , Director of Operations from Tiki's Grill and Bar on community relations and Girl Scout Cookies; And we get a first look at The Brilliant Ox as it prepares for opening day - Executive Chef Brian Gremillion joins us to share some fusion pub food.

My interview starts at 34:15 Min.

Download Radio_MoJo_.mp3

Filming of UK TV show Food Unwrapped hosted by Kate Quilton.

2018-01-23T02:34:26Z

It was busy weekend of filming with the UK TV show Food Unwrapped hosted by Kate Quilton. We can't tell you what the show will be on, but it will be interesting. Her technical crew was professional and fun.

http://www.channel4.com/programmes/food-unwrapped

Food Unwrapped has arrived on Lifestyle FOOD. This award-winning series will change the way you think about a whole host of supermarket staples from ice cream, to yoghurt, orange juice, tinned fruit, beer, and even the ever-curious sushi seafood stick.

In the series, food investigators and intrepid reporters Matt Tebbutt, Kate Quilton, and Jimmy Doherty travel the globe to unearth the truth about mass produced food, asking hard hitting questions about things we often overlook, and the fine print on food wrappers.

To spark your own culinary inquisitiveness, here are just two pretty regular processed foods, with rather extraordinary ingredients, or at least hidden components you might not expect.

Mention in Pacific Business News: Waikiki restaurant to host Girl Scouts 'Cookie Tank'

2018-01-19T02:25:25Z

Waikiki restaurant to host Girl Scouts 'Cookie Tank'

Enlarge

Tiki's Grill & Bar Executive Chef Ronnie Nasuti, pictured here, will listen to pitches from Girl Scouts this weekend in a new event, called Cookie Tank.

Courtesy Tiki's Grill & Bar

By Katie Murar – Reporter, Pacific Business News

a day ago

Hawaii's Girl Scouts will get the opportunity to expand their sales skills on Saturday in a Shark Tank-style pitching session at Tiki's Grill & Bar, called Cookie Tank.

Director of Operations Michael Miller and Executive Chef Ronnie Nasuti will be taking pitches at the restaurant from 11 a.m. to 4 p.m., and based on the strength of the pitch, the restaurant will purchase anywhere from two to 10 boxes of cookies per scout.

“We believe in empowering the community’s youth by helping them with their public speaking and sales skills,” Miller said. “Door-to-door business and family sales are probably one of the most common forms of cookie sales, but this direct business-to-business is another element that can be explored. We figured this was a fun, fair way to get sales from a lot of different scouts and troops.”

Tiki’s has a history of purchasing Girl Scout cookies and incorporating them into its menu. In 2017, it featured a Girl Scout Cookie Cheesecake made with Kona coffee and a Thin Mint Cookie crust, and ended up selling 1,350 cheesecakes.

Honolulu Star-Advertiser - Clipping Tiki's seeks Girl Scouts for 'Cookie Tank' pitches 2018

2018-01-17T02:00:56Z

	Media Clipping from staradvertiser.com
	Tiki's seeks Girl Scouts for 'Cookie Tank' pitches Honolulu Star-Advertiser FEATURES Tiki’s seeks Girl Scouts for ‘Cookie Tank’ pitches By Jason Genegabus January 16, 2018 Updated January 16, 2018 12:52pm COURTESY TIKI’S GRILL & BAR Last year Tiki’s bought thousands of dollars worth of Thin Mint cookies to produce their Girl Scout Cookie Cheesecake, pictured, which combined Kona coffee cheesecake with a Thin Mint crust. The restaurant sold more than 1350 orders between March and December and plans another featured menu item this year. Tiki’s Grill & Bar executive chef Ronnie Nasuti and director of operations Michael Miller are following the lead of a popular ABC television series to help stock up on Girl Scout cookies this year. From 11 a.m. to 4 p.m. Saturday, individual Girl Scouts are invited to show up at Tiki’s in uniform and present a sales pitch during “Cookie Tank.” It’s the Waikiki restaurant’s version of “Shark Tank,” the TV series that features entrepreneurs trying to raise money from angel investors. “Door-to-door business and family sales are probably one of the most common forms of cookie sales, but this direct business-to-business is another element that can be explored,” said Miller. “We figured this was a fun, fair way to get sales from a lot of different scouts and troops.” Last year Tiki’s bought thousands of dollars worth of Thin Mint cookies to produce their Girl Scout Cookie Cheesecake, which combined Kona coffee cheesecake with a Thin Mint crust. The restaurant sold more than 1350 orders between March and December and plans another featured menu item this year. Tiki’s asks that Girl Scouts limit their pitch to between 30 seconds and 2 minutes; the restaurant will purchase between 2 and 10 boxes of cookies from all those who participate, based on the strength of each pitch. Three hours of free valet parking is available at the Aston Waikiki Beach Hotel. Call 923-8454 or visit Facebook for more information.

Crave mention Honolulu Star Advertiser about the Christmas Bar!

2018-01-08T23:32:06Z

By Jason Genegabus Posted on December 12, 2017.

Download 121317_Crave_-_Christmas_Bar.pdf

The Christmas Bar opens at Ala Moana Center KHON TV Feature

2017-12-11T21:06:00Z

http://khon2.com/2017/12/11/the-christmas-bar-opens-at-ala-moana-center/

There is something new and very festive at Ala Moana Center right now. It’s The Christmas Bar Hawaii! The Christmas Bar is a pop-up bar that is serving holiday themed drinks and a lot of Christmas spirit. Michael Miller, a partner in The Christmas Bar Hawaii, joined us with all of the details this morning.

The Christmas Bar:
Open from now til December 31, 2017
10:30am – 11:00pm (sometimes later)

Ala Moana Shopping Center – Ewa Wind (in the old Magnolia Bakery)

Frolic Hawaii - Fuels up! At the Christmas Bar!

2017-12-08T22:00:00Z

Before you shop, fuel up at Ala Moana's Christmas Bar pop-up

Bring your friends, an ugly sweater and some food because its only here until Dec. 31

BY: ERIC BARANDA DEC 8, 2017

The Christmas Bar is a new pop-up at Ala Moana Center serving festive and holiday-themed drinks – the most popular being a sweet, cream soda-based Hogwarts Butterbeer, finished with a marshmallow fluff foam. They don't have food, however, you're welcome to bring in your own. It's located in the former Magnolia Bakery space in the Ewa Wing next to Mr. Tea Cafe. Bring your friends, an ugly sweater and some food because the bar is only here until the end of December.

The Christmas Bar

Ala Moana Center
1450 Ala Moana Blvd
Ewa Wing
951-4707

Open Daily 10:30 a.m. - 11 p.m.

Final day is Dec. 31, 2017

Honolulu Magazine: Where To Go When You Need a Drink This Christmas 2017

2017-12-06T22:00:00Z

MAKE CHRISTMAS SHOPPING MUCH MORE BEARABLE AT THIS POP-UP BAR AT ALA MOANA CENTER.
BY CATHERINE TOTH FOX

PUBLISHED: 2017.12.06 12:01 PM

THE HOGWARTS BUTTERBEER AT THE CHRISTMAS BAR, WHICH OPENED DEC. 1 FOR THE ENTIRE MONTH AT ALA MOANA CENTER.

PHOTOS: CATHERINE TOTH FOX

Simply put, The Christmas Bar at Ala Moana Center is genius.

Stressed-out shoppers can take shelter in this new pop-up bar, which took over the 2,400-square-foot space vacated by Magnolia Bakery near Longs Drugs now through the end of the month. It offers a variety of festive martinis, spiked hot chocolate, glasses of wine, beers on draft and the already-popular Hogwarts Butterbeer, which can be made nonalcoholic. (But why?)

Michael Miller, director of operations and longtime veteran bartender at Tiki’s Grill & Bar, is running this jolly joint, which is decked with garland, Christmas lights and more ornaments than the tree at Honolulu Hale.

“For me, this is super fun,” says Miller, wearing a red collared shirt and a Santa hat. “It’s just about having a good time.”

THE POP-UP, CHRISTMAS-THEMED BAR OPENED IN THE SPACE VACATED BY MAGNOLIA BAKERY AT ALA MOANA CENTER.

VETERAN BARTENDER MICHAEL MILLER RUNS THE CHRISTMAS BAR—AND HE’LL GREET YOU WITH A “MERRY CHRISTMAS” WHEN YOU WALK IN.

If you can imagine where Santa’s elves went to pau hana, it would be this place. The servers are dressed in Christmas sweaters, socks and Santa hats. The menu features five merry martinis, including the Clause-mopolitan ($9) made with citrus vodka, Cointreau, lime and pomegranate juice. Other spirited spirits include a boozy eggnog ($9) with bourbon and a pinch of nutmeg; Mexican hot chocolate ($9) with Kahlua, rum and a pinch of cayenne pepper served hot or cold; and a winter sangria ($8) with vodka, white wine, apricot brandy, apples, cranberries and orange juice.

THE WINTER SANGRIA IS ONE OF A MORE THAN A DOZEN COCKTAILS, BEERS AND WINES OFFERED AT THIS POP-UP BAR.

The butterbeer, though, is the most popular, luring Harry Potter fans and muggles who loves the blend of caramel and cream soda. The adult version ($7) has vanilla vodka, Butterscotch Schnapps, cream soda and marshmallow fluff. I’ve had the one from Warner Bros. Studio Tour in London, and this is far better. Maybe it’s the alcohol.

There’s also an off-the-menu shot that’s worth inquiring about: The Shot of Joy ($7) combines Peppermint Schnapps, Pinnacle chocolate whipped vodka and créme de cacao for a joyous punch that’s so smooth it’s dangerous. It comes with a mini marshmallow studded with bits of candy cane as a chaser of sorts.

If cocktails aren’t your thing—but you’re still desperate for a drink mid-shopping—the bar offers four beers (two on draft), four kinds of wines and soft drinks, too.

It’s not surprising, given the merriment here, that customers have already come back dressed as elves to sit at the bar or requested to hold their office parties here.

“We just wanted this to be super fun,” Miller says.

If only it would last.

The Christmas Bar, Ala Moana Center near Longs Drugs, 10:30 a.m. to 11 p.m. daily through Dec. 31, (808) 951-4707

Christmas pop-up bar opens in Ala Moana - Pacific Business News

2017-12-06T18:23:24Z

By Katie Murar – Reporter, Pacific Business News

Dec 5, 2017, 1:49pm HSTUpdated Dec 5, 2017, 2:22pm

https://www.bizjournals.com/pacific/news/2017/12/05/christmas-pop-up-bar-opens-in-former-magnolia.html?ana=e_ae_set1&s=article_du&ed=2017-12-05&u=Yr%2BHLpMKlc7UUYm1bxKCmA0eb49f92&t=1512523710&j=79292951

Bill Tobin, managing partner and co-owner of Tiki’s Grill & Bar in Waikiki, has opened a Christmas pop-up bar at Ala Moana Center.

Michael Miller, Tiki’s director of operations, is managing The Christmas Bar, which is situated in a 2,400-square-foot space formerly occupied by Magnolia Bakery, which closed last December.

Tobin, Miller and Tiki’s General Manager Albert Aki decided to open the bar a few months ago, having already secured a liquor license for another concept.

“We were working on another concept with [General Growth Properties, which manages the mall] but the timing wasn’t right, so they approached us about the opportunity to open up a temporary spot,” Miller told Pacific Business News. “[The mall] has been great to work with, and they tried to help us expedite the process of opening.”

Miller said the bar is the result of recycled materials and help from friends and family, who came together to put up holiday decorations inside the space. The menu includes Christmas-inspired drinks, such as egg nog, cranberry mojitos and Hogwarts Butterbeer.

“Bill had done a similar concept on the Mainland, and we opened up on Saturday night after a little remodel of the space, mostly to the bar area,” Miller said. “We upcycled whatever we could from other projects, a lot of this stuff was waiting to go to the dump. We asked a few friends if they wanted to help decorate, and we worked on the drink recipes at home on our own time.”

The bar will be open until Dec. 31 and has brought in customers of the mall as well as Ala Moana Center employees. The Christmas Bar is staffed by current Tiki’s employees.

“We have about two on staff,” Miller said. “We just asked anybody who wanted to make some extra money during the holidays.”

Miller is considering adding an entertainment component to the bar, such as caroling, or playing Christmas movies.

“The main reason we did this is that it’s fun,” Miller said. “We all have busy lives with jobs, family and events, and we didn’t want to do something that wasn’t going to be fun, but we also didn’t want to do something where we were going to lose money.”

The restaurant trio—Miller, Tobin and Aki—may open another, more permanent concept together in the future, though it is still too early for specifics, Miller said.

Speaking at SmallBiz Academy - Monetizing Your Digital Media

2017-11-15T03:10:51Z

Many of you know that I'm the proud director of operations for Tiki's Grill & Bar. A few of you know that I've been teaching classes focusing on consumer behavior in the business program at the University of Hawai'i - West Oahu. Sharing my social media marketing and business experiences with my classes been very rewarding.

Last year I was honored to be asked by Hawaii Business Magazine to speak at the final SmallBiz Academy of the year. The topic was "Monetizing Your Digital Media."

Editor Steven Petranik welcomed everyone and introduced Thomas Obungen, digital and social media strategist of Upspring Media LLC and Associate Editor of Frolic Hawaii. He shared about using Facebook to drive excitement and engagement, also discussing sequence and frequency of posting. He explained how testing pricing for lunches made them come up with a price of $10 per box lunch, which allowed higher sales $12 as people bought two at $10 vs. one at $12.

Kuhao Zane, director of design and marketing, represented the aloha shirt company, Sig Zane Designs. It was his Dad's 72nd birthday and he asked everyone to stand and wish him birthday, sharing a story about how Hawaiians embraced the printing press to share knowledge in the Hawaiian language with others. He explained how today's platforms still allow for sharing, with their shirts each telling a story. Takeaways from Kuhao included the storefront, using elements in , placing content before sales.

Jennifer Diesman, VP of HMSA, shared the challenges of being a mature company and what it took to launch an app more about health and well-being than an insurance company and finding the right partner in ShareCare to get it done.

I spoke about Yelp and went beyond the basics. Speaking about understanding consumers and embracing the platform, leveraging data along with guest experience to make improvements, yet also doing the basics.

Hosted by Steven Petranik and Cheryl with Kira Chong Tim and Michelle Okada and Jeff Hawe, along with the rest of the team at Hawaii Business Magazine.

It was hosted in the downtown Honolulu Business District with about 120 guests in the room. http://www.hawaiibusiness.com/5-things-small-businesses-should-know-about-monetizing-their-digital-media/

Fwd: Thank you letter from Easter Seals for Participating in the traveling plate event fundraiser $350 donation

2017-11-04T00:33:40Z

For the month of August, Tiki's Grill & Bar particapated in the 2ND Annual Traveling Plate HI 2017

A statewide culinary tour, celebrating the Easter Seals legacy in the Hawaiian Islands. Diverse events on Maui, Hawai‘i Island, Kauaʻi, and O‘ahu during the Summer of 2017 will exclusively feature local chefs and restaurants highlighting island ingredients in an effort to increase awareness of Easter Seals Hawaii while promoting the local food movement.

Easter Seals Hawaii provides exceptional, individualized, family-centered services to empower people with disabilities or special needs to achieve their goals and live independent fulfilling lives

Our featured dish: Maui Nui Venison Tiki Burger, One-half pound of all natural Venison from Maui on a sweet taro bun with sweet onions, sliced pickles, lettuce & tomato and "Huna" (secret) sauce. Served with sidewinder french fries.

It's always nice to get a thank you letter!

Download 2017-11-03_09-28.pdf