Mahalo Michael

Filed under: Tiki's Grill & Bar

“Plate Up Niu Valley” a major fundraising event for Niu the Valley Middle School

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/

Filmed at Tiki's - Les Anges de la télé-réalité is a reality TV broadcast Season 4: Club Hawaï (2012)

 

Les Anges de la télé-réalité
File:LogoLesAnglesdelaTéléRéalité.jpg
Format Reality
Created by La Grosse Équipe
Presented by Matthieu Delormeau
Jeny Priez(season 2-present)
Country of origin France
No. of seasons 4
Production
Location(s) Los Angeles (season 1)
Miami (season 2)
New York (season 3)
Hawaï (season 4)
Running time 35 min.
Broadcast
Original channel NRJ12
Original run January 10, 2011 – present

 

Several segments of this show were filmed at Tiki's Grill & Bar, 

Les Anges de la télé-réalité is a reality TV broadcast on NRJ12 on the occasion of 10 years of reality TV in France, hosted by Fabrice Sopoglian and moderated by Matthieu Delormeau and Jeny Priez (from Miami season).

 

 

 

Season 4: Club Hawaï (2012)

 

ContestantReal nameFormerly in:Objective
Anthony Koh-Lanta 11
Myriam Myriam Abel Nouvelle Star 2003
Les Anges 3
Medi Pékin Express 2006
L'île des vérités 2011
Amélie Amélie Neten Secret Story 2010
Les Anges 1
Bruno Bruno Rua Nouvelle Star 2006
Encore une chance 2012
Marie Marie Garet Secret Story 2011
Geoffrey Geoffrey Crousillat Secret Story 2011
Aurélie Aurélie Van Daelen Secret Story 2011
Sofiane Sofiane Tadjine-Lambert Star Academy 2004
Les Anges 2
Julia L'Ile des vérités 2011
Nabila L'amour est aveugle 2011
HouseGuest None

 

More from http://en.wikipedia.org/wiki/Les_Anges_de_la_t%C3%A9l%C3%A9-r%C3%A9alit%C3%A9

 

 

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.

(download)

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)
(download)

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.

Tiki_sailor_jerry_table_tent21_jpg
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.

Sj_product_0085_bottle
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.

Tattoo_heart_img

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

Grilled_hawaiian_fish_luau_leaf_palu_sami_-_chef_ronnie_tikis_grill__bar_imag0275

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!

Posterous theme by Cory Watilo