Mahalo Michael

Filed under: Tiki's Grill & Bar

Hawaii born beef returns to islands - Chef's All beef Menu

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.

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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.

 

Click here to download:
MENU Hawaii Ranchers Beef Roundup Party By HFM Wed Dec 7 2011 Tiki's Grill & Bar.pdf (125 KB)
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Social Wire: MeTV Launches On KITV's Sister Station - Party Partnership

Celebrate the launch of MeTV Hawaii this Thursday from 6-8 pm at Tiki's Grill & Bar in Waikiki! We'll have music from the Quadraphonix, live painting from Micah Perry, raffle prizes, drink specials and more. Plus 3 FREE hours of valet parking! So come down and help celebrate Hawaii's newest TV station!

 

There's one channel where you can find the best of classic 50s, 60s, and 70s TV running 24-7. It's called ME-TV. The new station will run on digital cable channel 126, also owned by KITV

 

MeTV Launch Party at Tikis Grill & Bar -Covered by Nonstop Honolulu

MeTV Launch Party Blog Post by By Diane Seo all photos and text are from her full blog post with more photos at http://www.nonstophonolulu.com/stories/metv-launch-party/


By Diane Seo

 

Hawaii’s newest TV station — MeTV Hawaii — celebrated its launch with a gathering Thursday evening at Tiki’s Grill & Bar

Hawaii’s newest TV station — MeTV Hawaii — celebrated its launch with a gathering Thursday evening at Tiki’s Grill & Bar. The KITV station officially launched on Monday on Oceanic Digital Cable 126 and over the air on 4.2. November 18, 2011

MeTV Launch Party

MeTV Hawaii is aiming for a retro-hip vibe that revisits what many consider Hawaii’s golden age of TV. The channel features classic TV shows from the ’50s, ’60s and ’70s, including “M*A*S*H,” “Cheers”, “Perry Mason,” “The Mary Tyler Moore Show,” “The Beverly Hillbillies,” “The Twilight Zone,” “Batman,” the original “Star Trek,” “The Brady Bunch” and more. During commercial breaks, they’ll be classic local vignettes, sourced from KITV’s archives. For a full schedule, visit kitv.com/MeTV or go to MeTVHawaii on Facebook.

MeTV Launch Party

Guests at Thursday’s celebration, including KITV President Andrew Jackson and morning anchor Mahealani Richardson, enjoyed pupu and drinks, as well as a performance by the local funk and jazz band, Quadraphonix.

MeTV Launch Party

Copyright © 2011 Nonstop Online, LLC. All Rights Reserved.

 

Sailor Jerry Rum at Tiki's Grill & Bar

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Sept 17 & 18th, 2011 -Show your tattoo at Tiki's Grill & Bar  and get 50 cents off each Sailor Jerry Rum Drink this weekend. If you feel it's unfair - go get a tattoo and we will give you 50 cents back.

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Sailor Jerry was the father of old-school tattooing.  For 40 years, Sailor Jerry honed his craft on a canvas of military men in the rough Hotel Street district of Honolulu. This rum was created to keep his legacy alive.

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Nose: Intense vanilla, dry buttery toffee and subtle cinnamon notes. Taste: Warm spices of cinnamon & nutmeg with rich vanilla. A long dry finish balanced with a subdued sweetness and a hint of burnt toffee Smoothness is the key to Sailor Jerry's versatility. Enjoy it how you like it — straight, mixed or in a cocktail.

If you really want a true classic tattoo, you'll have to go back in time and cross the Pacific. When your tramp steamer hits the port of Honolulu, jump ashore and head straight to Chinatown. Soon, you'll hit Hotel Street. You'll know you're there by the sudden progression of wide-eyed sailors, foul-mouthed roughnecks, and general mayhem. And there, tucked away on a steamy side street, you'll see the bright red neon glow of "Sailor Jerry's"-the tattoo shop that put ink on the fighting men of the Pacific for nearly 40 years.

Finishing his Naval stint in the late '20s, Collins decided to settle in the then "remote" island of Oahu, Hawaii. In some ways, his timing could not have been better (or worse, depending on who you ask!). This "last outpost" would soon become the stomping ground for over a million soldiers and sailors, all of whom were ready to live life to the fullest-usually contained within a 48-hour Honolulu shore leave.

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Check out more info at http://sailorjerry.com
GREAT COCKTAILS START WITH RESPONSIBLE MEASURING
Respect his legacy. Drink Sailor Jerry responsibly. 
©2011 Sailor Jerry Spiced Rum, 46% Alc./Vol. William Grant & Sons, New York, NY. 

 

Recipe: Grilled Hawaiian Fish, Luau Leaf Palu Sami, Confit of Saffron Scented Hauula Tomatoes

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Visit the Made in Hawaii Festival this year, and be sure to see Ronnie Nasuti, of Tiki's Grill & Bar, cook the following dish during a live cooking demonstration.


Grilled Hawaiian Fish, Luau Leaf Palu Sami, Confit of Saffron Scented Hauula Tomatoes

Description: Palu Sami is a Samoan dish consisting of young luau leaves, coconut milk and onions baked or steamed until tender and custard-like. It sometimes has corned beef and can be eaten as a pupu or entree.

For 4 people:

  • Luau leaves (young/tender) 20 leaves
  • Onion (½ inch dice) ¾ c.
  • Coconut milk 3-4 c.
  • Hauula tomatoes (peeled, seeded & diced) 2
  • Shallots (sliced) ½ c.
  • Virgin olive oil as needed
  • Fresh local lemon as needed
  • Fresh local limes as needed
  • Hawaiian fish filets (7oz.) 4
  • Saffron threads 1 pinch
  • Salt and pepper to taste

For the Palu Sami:

1. Cut 4 squares of tin foil 12” square and lay them out.
2. Layer the leaves–large to small–5 pieces for each portion.
3. Bend foil into a bowl-like shape and fit luau leaves inside.
4. Divide diced onions into each luau foil bowl.
5. Add ¾ to 1 cup of coconut milk. (Amount of coconut milk could vary depending on the size of the leaves.)
6. Fold two opposite foil corners over each other in the middle. Take the other two opposite corners and twist together like a Hershey’s Kiss bundle in the middle.
7. Bake for 1 hour and 15 minutes at 350 degrees F.

For the Tomato Confit:

1. Add the tomatoes, shallots and saffron in a non-reactive, ovenproof pan or casserole dish.
2. Sprinkle with salt and pepper and barely submerge with virgin olive oil.
3. Bake in the oven with the Paul Sami for 1 hour or until tomatoes lightly dehydrate in the oil. (There will be almost no bubbles in the pan.)

To complete the dish:

1. When the first two components are finished baking, remove from the oven and allow the Palu Sami to set.
2. Now grill your fish filets with a little bit of salt and pepper and some of the oil from the confit.
3. Unwrap Palu Sami and plate with fresh grilled fish and tomato confit.
4. Squeeze fresh lemon over fish and serve!

Blast from the past -"NEXT STOP TV" Travel segment filmed at Tiki's Grill & Bar

A old friend stopped in to Tiki's Grill & Bar to film a new travel segment for a travel channel.  Jon Olson the host is doing a new show called Next Stop TV.  His creative team has earned seven Emmy nominations.

NEXT STOP is a new TV travel show featuring the places and the people that make each destination unique. They will show you where to go, what to do and how to do it. Fun & positive entertainment is the theme of every show, featuring local music, sports & activities, local flavors and more. NEXT STOP gives you an insider’s look into each featured location.
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The Tiki's Grill & Bar segment will air locally NBC on August 27 and also be featured on the inflight entertainment for Alaska Airlines.

Bamboo Wedding Arch - Alter Decor

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Our good friends built this custom Bamboo Wedding Arch. It's avalible with advanced booking for wedding cememorys in the coconut club.
Includes fabric drape but flowers are additional charge if needed. Fabric colors - pale pink, hot pink, white, green, yellow, blue or lavender.
50% deposit to place the arch on hold.

Video of Sunset and Hawaiian Music in the Coconut Club Sonny Kapu

This was a private party hosted in the Coconut Club with sunset and
ocean views 21 floors above Waikiki Beach.

Sonny Kapu group was the Hawaiian entertainment.

This was a 50 year anniversary party with a vow renewal. The conch
shell blowing can be heard calling this special event to a start.

Four (6 foot) tables were used to create the layout for this party.
Teal table clothes and gold charger plates, tea lights and fresh
orchids, rope lighting were part of the extra decor package ordered.

Coconut Club, Tiki's Grill & Bar, Waikiki, Wedding, Hawaiian Music,
Sonny Kapu, Video, Beach, Ocean Views, Sunset, Large Party

Mahalo note from a bride.

Michael, 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.

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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.

They choose these items from the Grand Tiki Buffet:  Kohala Mountain Green Salad, Fried Rice, Mixed Steamed Vegetables, Mac Nut Crusted Mahimahi, Shrimp Penne Pasta and Guava Glazed BBQ Ribs.

Posterous theme by Cory Watilo