Born, Raised and Thriving in Hawaii, Sales and Marketing Competitor, Sailing when I get invited, Professional Airdale Terrier Beach Walker , Developer of Partnerships, Restaurateur, Aficionado of Tikis, Grills and Bars http://about.me/michaelTikis
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)
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 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.
KITV Morning News Anchor/Reporter Lara Yamada, hosted a segment about “Holiday for Heroes” event, talking about the event was Hide Sakurai and Chef Masa Gushiken of Bread + Butter and Michael Miller with Tiki’s Grill & Bar.
The holidays are nearly upon us and the Hawaii Restaurant Association [HRA] executive team and its members cordially invite those in the restaurant and food service industry, their guests, and food-lovers everywhere to come celebrate at this year’s HRA holiday party.
“Holiday for Heroes” will recognize the outstanding achievements and commitments of individuals in the restaurant and food service industry and honor them for their invaluable contribution to the Hawaii community.
Friday, December 11th, 2015 from 5:30 pm till 9:30 pm join the HRA at the new
Bread + Butter Restaurant located at 1585 Kapiolani Blvd. next to Shokudo. With its open ambiance and must-experience menu options, Bread + Butter has quickly become the talk of the town for the foodie community. The evening promises to be a culinary experience to be remembered featuring the creations of Executive Chef Arnoldo “Masa” Gushiken. An array of other HRA member restaurants will add to the evening’s culinary lineup at food stations throughout the restaurant.
Festivities will include great bites with multiple food stations and wine options, cocktails, networking, live music by Son Caribe Band, and a canned food drive and raffle to benefit Aloha Harvest.
Prizes this year include apparel by Kit and Ace, gift certificates to The Moana Surfrider, Roy’s, Outback Steakhouse, and much more. The evening’s featured grand prize is an exclusive dinner experience at Fleetwood’s On Front Street in Maui including a special meet and greet with Mick Fleetwood of Fleetwood Mac, round trip airline transportation to Maui courtesy Island Air and a stay at The Royal Lahaina Resort.
Early presale is highly encouraged as tickets to this event are limited. Tickets include admission, food and two drink tickets.
The Hawaii Restaurant Association’s “Holiday For Heroes” Friday, December 11, 2015
5:30 pm – 9:30 pm
Bread + Butter, 1585 Kapiolani Boulevard
$40 / HRA Members - $50 / General Admission
Limited Tickets Available Online at www.hawaiirestaurant.org Portion of Proceeds To Benefit: Hawaii Restaurant Association and Aloha Harvest
About The Hawaii Restaurant Association:
The Hawaii Restaurant Association is the organization unifying, representing and supporting the Hawaii restaurant and food service industry since 1947. The HRA mission is to provide exceptional value through membership benefits, industry advocacy, community involvement, educational resources and networking opportunities.
Aloha Harvest is a non-profit organization that rescues quality, donated food and delivers it “free of charge” to social service agencies feeding the hungry in Hawai‘i.
Aloha Harvest has collected and distributed over 15 million pounds of food, which now includes quality perishable and non-perishable foods, as well as beverages. The food has been donated by over 875 participating donors, of which 280 are currently active, such as restaurants, caterers, government facilities, hotels, food distributors, businesses and others.
Founded in 1982, HUGS was the concept of a small group of volunteers who recognized the many challenges and stressors that families with seriously ill children face. They dedicated themselves to establishing an agency that would provide support, compassion and aloha. Since its inception, HUGS has continued to grow in family numbers and services backed by a firm commitment that no family who qualifies will ever be turned away.
HUGS is an organization dedicated to providing support and enhancing the quality of life for Hawaii ‘s seriously ill children and their families. We accept our families exactly where they are, so to speak, at their present emotional, physical or spiritual level. Our non-judgmental approach quickly establishes rapport and increases the comfort level between the families and HUGS staff. More…
When a child is diagnosed with a life threatening illness, it impacts the entire family, from husband and wife to younger and older siblings.
Mealani's Taste of the Hawaiian Range is coming to Waikoloa on the Big Island, and as you can imagine this event involves lots of food! Chef Ronnie Nasuti of Tiki's Grill gives is a sneak peak of what will be served.
There’s something for everyone at the 18th annual Mealani’s Taste of the Hawaiian Range and Agriculture Festival 6-8 p.m. Friday, Oct. 4 at the Hilton Waikoloa Village:
Enjoy fresh food using local ingredients—starring forage-fed meats—by 35 chefs
Taste local ag and value-added products and meet the folks who produce them
Browse among ag-related educational displays
Chef Ronnie Nasuti
Five of the 35 participating restaurants are Taste first timers. Like the rest of the Taste chefs, they are assigned to prepare 100 pounds of a certain cut of grass-fed beef—or lamb, mutton, goat or commercial and feral pork.
Pork is on the menu for two new participants. The Sheraton Keauhou Bay Resort & Spa is partnering to use commercial pork with Kamehameha Schools. Chef Cory Nazara of Mahina Café in Captain Cook is serving her version of kalua pork.
Debuting from O’ahu is Chef Ronnie Nasuti of Tiki’s Grill & Barin Waikiki, who is preparing mutton; and Chef Mark Noguchi of Pili Hawai’i and TASTE Table in Honolulu, who is assigned to prepare beef skirt.
Newly opened Pueo’s Osteria in Waikoloa Village is also making a first appearance at this year’s event and preparing lamb. Chef Jim Babian, a staunch supporter of local ranchers and farmers, owns the new Waikoloa Village Restaurant. Chef Babian, who recently served as executive chef at Four Seasons Resort Hualalai, is no stranger to Taste and last year presented Grass-Fed Beef Cooking 101 to a sell-out crowd.
Sprawling again inside and out of Hilton Waikoloa Village, the annual event showcases the isle’s grass-fed beef industry while bringing together local ranchers, farmers, restaurateurs and eager eaters to celebrate a bounty of locally produced food.
Over 30 of the state’s top chefs dazzle diners 6-8 p.m. with delectable dishes using grass-fed beef, pork, lamb, goat, mutton and wild boar—plus a cornucopia of fresh island fruit, veggies, honey, spices and beverages.
Culinary adventure seekers can taste and enjoy all the cuts of grass-fed beef—everything from tongue to tail—prepared expertly by Hawai‘i chefs. Enjoy familiar cuts like sirloin tip and ribs, plus beef cheek and the infamous “rocky mountain oysters” or bull testicles.
While “tasting,” festival goers can meet Hawai‘i’s food producers at gaily decorated vendor booths and talk story with the ranchers and farmers who make a living growing our food. Taste also affords local food producers the opportunity to hookup with isle chefs, wholesale buyers and consumers.
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.
We talk about Tiki Mugs, Curzan Rum, Lava Flow, Coconut Cups Mai Tai, Pot Luck, Ahi Salad, Fish, Live Music.
This show Highlights Rare Underwater Scooters, Podium Raceway Go Cart Racing ,Wet N Wild Water Park, Tiki Grill And Bar, Aston Resort, Makana With Lono And Lopaka
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.
The Tiki's Grill & Bar segment will air locally NBC on August 27 and also be featured on the inflight entertainment for Alaska Airlines.