Crunchy wok fired Shrimp served in a Szechuan three peppercorn mix with Cilantro over fried brown rice. This is the traditional style preparation with the HEAD & SHELLS ON. The entire shrimp is edible, not for the faint of heart, but you can peel & eat them if you have to! www.tikisgrill.com
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.More info at http://www.friendsofniuvalley.com/
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.
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.
BY LINDSEY MURAOKA / Special to the Star-Advertiser
Tiki’s Grill and Bar celebrated their ninth anniversary this week with a party filled with food, fun, and lots of drinks. It took place at their bar and lanai area overlooking a beautiful view of the sunset and beach. There was live music by Vaihi and Tahiti Rey.
I knew this was going to be a great party the moment I walked in and was greeted by a lovely tray of drinks.
I chose their signature Mai Tai. Sweet and scrumptious!
Me and Yen Phan.
There was so much food I didn’t get a chance to eat it all.
Fried pork won tons were crispy and light!
The seared tofu wrapped with shiso was flavorful and refreshing.
Fresh Ahi poke — always a winner!
There was kalbi, kimchee and other vegetables to make your own Korean-style lettuce wraps.
Ahi tartare with truffle oil was amazing! The ahi was so soft and just melted with every bite. Words can’t even explain — just imagine fireworks of happiness and excitement in your mouth. I ate four of them and my friend Cory Mitsui ate six.
These smoked pork spoons were full of savory flavor. I thought those yellow balls were cherry tomatoes but they turned out to be a sweet fruit that bursts in your mouth. Can anyone tell me the name of the fruit? I tried to Google for it but no luck.
My friends Cory Mitsui, fellow Pulse blogger Lacy Matsumoto and Toby Tamaye fighting over the last spoon.
Kailua pig quesadilla with fresh guacamole!
The only disappointing dish was the truffle garlic edamame. It sounded delicious but it was overcooked and mushy.
Korean glazed chicken wings were nice and spicy! The cilantro added a refreshing and strong kick of flavor.
These baby back ribs with guava glaze were sweet, savory, and lip smacking fun to eat.
The fried crab sandwich was awesome. This picture explains it all.
Nicole and Robbyn Shim.
Michael Miller, center, is Tiki’s Director of Sales and Marketing.
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Lindsey Muraoka blogs about food and drink for the Pulse. Contact her on Twitter or via email at foodlalablog@gmail.com.
Mahalo to Chef Ronnie and Pastry Chef Shay for participating in the first Annual Hawaii Chocolate Festival.
From http://www.hawaiian-skies.com Blog: As if beautiful beaches, scenic mountains and lush rainforests weren’t enough, Hawai‘i also offers the world the sweet pleasure of chocolate. With thousands of acres of farmland and the perfect growing weather, this delicious treat is a natural for the Islands. Hawai‘i is the only place in America that grows cacao, the raw material for chocolate. You can experience the end result in a growing number of specialty chocolates. They make a great souvenir -- and a sweet indulgence. You can learn more about some of the great places profiled in this story at SweetParadiseChocolate.com, HiloSharksCoffeeShop.webs.com, WaialuaEstate.com, MalieKai.com and KonaNaturalSoap.com. This story was produced by Take 2 Production. Visit them at take2-production.com.
Fresh Ground Single Cup Coffee
Small Orange Juice in Port Glass Green Onion (from garden)
Pan Fried Ribeye Steak (from last night left overs)
Pan Fried Hand Cut Corn
Soft Scrambled Eggs (4 eggs, 1/2 egg shell of water, fresh crushed pepper, pinch of pakai)
Mini Pakai Bowl Hawaiian sea salt
Pepper Mill
This is our first Maui Onion that we grew from seed.
Granex OnionMichael, Tiare & the Tiki's Event Team got this wonderful handwritten thank you note from Josh & Annalise. The Seattle couple had planed their dream destination wedding back in February. Having a intimate wedding reception of 25 guests, on the Ocean Room Lanai.
For this setup we closed the Ocean Room lanai doors and build a long table, allowing space on the ocean side of the lanai for two high tops for cocktails and relaxing before sitting down for dinner. We set the base table with white linen and the bride bought in her own custom color table runner and napkins. Glass vases filled with sand and shell and a candle also decorated the wedding parties table.
