Mahalo to the KITV morning show for supporting “Plate Up Niu Valley” a major fundraising event for Niu the Valley Middle School, organized by parents
Where Hawaii’s top chefs donate their time and expertise to mentor 48 interested students, and bring awareness and knowledge in the food industry. Hosted at the Hyatt, FRIDAY, APRIL 27, 2012 6:00pm
Chef Ronnie has already had the students from his team over to Tiki's to learn about the dish he is featuring.
A celebration of all things chocolate and highlights locally produced chocolate products
Hawaii is the only state to grow Cacao
Other tasty offerings will include Eat Honolulu’s Chocolate Bacon, Chocolate Shop Wine, Pinnacle Chocolate Vodka and Kona Brewing Company’s specially brewed chocolate beer.
Between bites, one can browse vendor booths and shop for everything from chocolate pearls to chocolate orchids and visit the Chocolate Inspired Spa
A Chocolate Garden featuring cacao trees (from which chocolate is grown), chocolate orchids and chocolate mint plants, plus the Coco Café & Tea House.
Guest speakers and educational displays will share information about locally grown cacao and how it is transformed into chocolate.
There will be live musical entertainment by the Hot Club of Hulaville and hula performances.
Event is February 25th, Saturday, from Noon to 5 p.m.
Location: Dole Cannery Shops
Price: Tickets are $20 in advance and $25 at the door
Hawaii Ranchers Natural Beef made its Oahu debut by hosting a tasting event at Tiki's Grill & Bar in Waikiki. A top quality beef product originating in Hawaii, finished at mainland feed lots and brought back to the islands.In this innovative program, beef cattle born in Hawaii on island ranches throughout the state will be shipped to Country Natural Beef (CNB) in Boardman, Oregon where they will graze on pasture in designated areas, separate from other cattle in CNB's program.
The beef cattle, still owned by Hawaii ranchers, will graze on natural grasses in large pastures for 14 to 18 months. Three months before harvest, the beef cattle feed on cooked potatoes, hay, corn and a vitamin mineral supplement. All feedstuffs are vegetarian and the beef cattle are never administered antibiotics or growth stimulating hormones. Finished beef cattle will be processed and fabricated by AB Foods, Toppenish, Washington, and shipped back to Hawaii for distribution by HFM Foodservice.
Tiki's Grill & Bar Exec. Chef Ronnie Nasuti created a all beef seven course menu for the event!
"While this program involves many companies and many steps in the process, the resulting Hawaii Ranchers Natural Beef product will be consistent in quality and available throughout the year," said Sara Moore, president of the Hawaii Cattle Producers Cooperative Association (HCPCA) which is spearheading this project. "CNB meat is on the lean side, reaching USDA grades of "high select" and "low choice" with consistent quality. Our goal is to provide Hawaii consumers with good quality meat that originate on island ranches. This program will help us sustain ranching in the islands," said Moore, who is also the manager for Kealia Ranch on Hawaii Island.
HCPCA and its Hawaii Ranchers brand represents 50 ranches in the state of Hawaii that have more than half of the state's breeding cows and bred heifers on 455,000 acres of grazing lands. A dozen of these ranches belong to Country Natural Beef, a beef marketing cooperative that allow family ranchers to own and control their beef from birth to plate.
Country Natural Beef sells and distributes its members' products to restaurants and supermarkets such as New Seasons Market and Burgerville in Portland, Oregon, Puget Consumer Co-ops in Seattle and Whole Foods.
HFM Foodservice headquartered in Honolulu is the distributor for the Hawaii Ranchers Natural Beef.
CHOICE OF ONE APPETIZER: Prime Rib Poke - A special poke for meat lovers – flash seared prime rib cubes topped with our housemade pipikaula aioli on a bed of locally grown baby greens from Nalo Farms.
Homemade Pancetta & Warm Kula Onion Salad - Sweet Island grown Kula onions & Hawaii’s best vine ripened Hau’ula tomatoes on a bed of fresh baby Nalo Tatsoi. Smothered in our own house made pancetta bacon & sherry vinaigrette with bleu cheese shower. Soft Shell Crab Po’ Boy -Furikake crusted and crisped soft-shell crab, spicy chili mayonnaise, Kula lettuce, Hau’ula tomato on an Island made taro bun with house made kim chee. CHOICE OF ONE ENTREE: Cajun Seared Ahi Tuna - Ahi tuna steak dusted with cajun spices and seared medium rare served over our famous kalua pig mashed potatoes. Topped off with soy wasabi white wine butter sauce and roasted asparagus. Parmesan Crusted Chicken Breasts - Chicken breasts coated with parmesan cheese and fried to a crispy tenderness and drizzled with rosemary sundried tomato chardonnay sauce. Served with broccoli linguine aglio olio. Local Style Japanese Curry Spiced Beef Short Ribs - Slow cooked tender boneless beef short ribs on buttery wasabi potato puree, soy braised island farm root vegetables including taro, dasheen, lotus root, Molokai potatoes, curry beef reduction sauce. CHOICE OF ONE DESSERT: Peanut Butter & Jelly Taro Bread Pudding Monte Cristo Island Sorbet with Fresh Kula Strawberries Okinawan Sweet Potato Macadamia Nut Tart
$30 per person (tax and tip not included)
Restaurant Week Hawaii is a seven day celebration of the cuisine scene in Hawaii. Participating restaurants will feature special menu items, promotions and discounts.
Restaurant Week is a reminder that Hawaii is a culinary destination with top chefs, farm to table dining, wonderful wine and a lot more to discover and explore.
The goal of Restaurant Week Hawai`i is to realize a vision of an advanced culinary campus—the Culinary Institute of the Pacific at Diamond Head. Graduates of Hawai`i's first four-year culinary program will go on to serve Hawai`i's restaurant and hospitality industry and ultimately the greater community.
HONOLULU (HawaiiNewsNow) - On Sunday, May 22nd, the Arthritis Foundation hosts the 2011 Hawaii Arthritis Walk at Ala Moana's Magic Island. Registration begins at 7:30 a.m. and the walk begins at 9 a.m. The event features a one-mile or three-mile course with activities for the entire family, a Keiki Zone, live entertainment, food, beverages and arthritis information.
The Arthritis Walk is the Arthritis Foundation's annual nationwide signature event that raises funds and awareness to find a cure for the nation's leading cause of disability. Participants walk as individuals or in teams in honor of a friend or family member with arthritis. People with arthritis wear blue hats to signify their action in taking control of their condition.
Watch the video to see Ronnie Nasuti, executive chef of Tiki's Grill & Bar demonstrate how to prepare tapenade-crusted fish filet seared and served atop, whole wheat pasta, fresh spinach, artichoke hearts, garlic, olive oil, fresh herbs and sun-dried tomatoes.
Recipe courtesy of Ronnie Nasuti, Executive Chef, Tiki's Grill & Bar
The Benefits of Eating Healthy
Hawaii Swordfish Hawaii Swordfish is an excellent source of lean protein. It is rich in niacin, vitamin B12, phosphorus and selenium and it is also low in sodium. Hawaii Swordfish is a good source of vitamin B6 and iodine. Hawaii Swordfish also provides about 1200 mg of omega-3's (DHA and EPA) per 4 ounce serving of fresh fish.
Olives The Vitamin E contained in olives is the body's primary fat-soluble antioxidant. Antioxidants help to strengthen the body's immune system; reducing the severity of asthma, cancer, osteoarthritis, and rheumatoid arthritis, premature aging, as well as delaying the effects of aging. Olives contain compounds called polyphenols that appear to have significant anti-inflammatory properties. The juice of the olive, otherwise known as olive oil, is a delicious source of antioxidants. This oil is monounsaturated, and it has a positive effect on the cholesterol level in our blood streams, by helping to reduce it. Monounsaturated fats are an important part of our diets. These oils act to keep cholesterol from sticking to our artery walls, and thus combating against diseases such as heart disease and strokes. Not only that, but they help to control blood sugar, a big plus in offering protection against diabetes.
Artichokes Most rheumatism and arthritis problems are linked to liver function. This is why artichokes, with choleretic and cholagogic properties, accelerate the transportation and elimination of bile, and considerably increase diuresis, thus removing excess congestants from tissues and joints. Artichokes are therefore recommended for cases of rheumatism and arthritis, in general, given the importance of liver function in the development of these illnesses.
Balsamic Vinegar Balsamic vinegar contains all mentioned nutrients. This is the reason why it can prevent stroke. Balsamic vinegar should be consumed regularly in order to balance cholesterol in blood. Another important thing is that it lowers high blood pressure. It helps people who suffer from osteoporosis since it is healthy for our bones. It can ease headaches and prevent occurrence of new headaches. It can help in digestion process and it can boost metabolism. However, it can suppress appetite in a natural way. Amino acids from it help in reducing aging symptoms. It is rich not only in amino acids but also minerals and thus can help treating anemia, chronic tiredness etc.
Lemon The incredible, amazing lemon may help with wrist arthritis, knee arthritis, or arthritis in any joint. Lemon is a popular fruit when it comes to therapeutic properties.
Recipe courtesy of Ronnie Nasuti, Executive Chef, Tiki's Grill & Bar
May 22 is also National Gout Awareness Day. Gout is one of 120 different forms of arthritis. Hawaii has one of the highest percentage of people who suffer from gout in the United States.
For more information about the Arthritis Foundation, visit www.arthritis.org. Copyright 2011 by Hawaii News Now. All Rights Reserved.
