Mahalo Michael

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

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

2017-10-06T19:17:14Z

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

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.

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

2017-09-19T21:25:12Z

Best of Honolulu 2017: Food

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

BY BY ROBBIE DINGEMAN, MICHAEL KEANY, STACEY MAKIYA, BRIE THALMANN, CATHERINE TOTH FOX, KATRINA VALCOURT, DON WALLACE, CHRISTI YOUNG & JAMES CHARISMA

BY HONOLULU MAGAZINE STAFF

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.

Download Tiki_s_Best_Sliders_winner_in_Honolulu_Magazine.pdf

Download 07-17-Best-of-Honolulu-List.pdf

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

2017-09-06T17:00:00Z

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

HAWAII NOW: KGMB/KHNL/KFVE

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

2017-09-01T21:13:19Z

Establishments object to hike in liquor license fee

Thursday, August 31st 2017, 10:04 pm HSTFriday, September 1st 2017, 10:40 am HST

By Jim Mendoza, Reporter

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.

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

2017-08-29T16:40:51Z

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.

Kitchen Creations with Chef Ronnie Nasuti of Tiki's Grill and Bar - Watermelon & Feta Cheese Salad

2017-08-29T16:36:52Z

https://youtu.be/OJoaOF861mE

Hawaii News Now Kitchen Creations w/ Chef Ronnie Nasuti of Tiki's Grill and Bar - Makaweli Beef Filet

2017-08-29T16:35:37Z

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

2017-08-18T03:43:13Z

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

2017-08-18T02:09:11Z

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!

2017-07-31T07:23:18Z

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.