Island Boy in the Dessert! POTA Coconino National Forest, Sedona, AZ

This is  KH6ML, and I’m excited to share a detailed recount of my recent amateur radio activation from the picturesque Coconino National Forest in Sedona, Arizona. This trip wasn’t just another entry in my logbook; it was a testament to the spirit of adventure that amateur radio stokes in all of us, coupled with a dash of technical challenge and a whole lot of natural beauty.

Preparation and Setup: Armed with my QRP FX-4C transceiver and a Chameleon antenna, I ventured into the Coconino National Forest, determined to make the most of the conditions. My setup was lightweight yet powerful—ideal for the POTA (Parks on the Air) activation I had planned. Operating on a modest 20 watts, I hoped to reach as far as possible from this unique and remote location.


It’s always thrilling to send out that first CQ and await the replies from the ether.

Contacts and Highlights: The response was better than I had hoped. I managed to establish QSOs with fellow hams in eleven different U.S. states—ranging from nearby Arizona to as far as Massachusetts and Florida. Each contact added a layer of joy and achievement to the day. But the surprises didn’t stop at U.S. borders; I also reached operators in France and Spain, adding an international flavor to the adventure. These contacts were particularly special, reminding me of the incredible reach and connecting power of amateur radio.


Challenges and Learnings: Every outdoor activation brings its set of challenges. From ensuring all equipment is functioning correctly to managing power resources—each aspect needs careful attention. Moreover, verifying the logging details against POTA guidelines to ensure every contact was valid added another layer of diligence to the task.

Reflections: Looking back, the day spent in Coconino was more than just successful—it was a profound reminder of why I pursue this hobby. It’s not just about logging contacts; it’s about embracing the unknown, solving problems on the fly, and connecting with a community of like-minded individuals who share this passion. The serene and majestic backdrop of the Coconino National Forest only magnified the experience, grounding it in the calm and beauty of nature.

Stay tuned for more tales from the field as I continue to explore, connect, and activate from new and exciting locations. Until next time, 73!

Inbox Over Airwaves: KH6ML's Radio Email Explorations

As I sit here on the windward side of Oahu, with the gentle breeze whispering through the trees, pre-dawn hours hold a special kind of magic for a ham radio enthusiast like myself, known to the Amateur Radio world as KH6ML. 

Armed with my trusty IC-7300 transceiver and a simple wire antenna, I prepare to embark on a journey through the airwaves. My goal? To reach out to fellow enthusiasts across six different states in the U.S. and even extend a friendly signal across the border to British Columbia, Canada, all before the sun climbs high into the sky.



To connect with fellow enthusiasts, I leverage Email Gateways, which function seamlessly with or without the internet. This capability proves invaluable, especially in areas where internet access may be unreliable or temporarily disrupted. In such instances, my station can store and forward messages, ensuring that communication persists even when internet connectivity is restored. This reliability is paramount, particularly in remote locations like the windward shores of Kaneohe, Oahu, where the unpredictability of network connections can pose challenges. By incorporating Email Gateways into my setup, I ensure that I can stay connected and maintain communication, regardless of external circumstances.

As I power up my equipment and tune in to the HF 20m band, I can't help but marvel at the technology at my fingertips. The IC-7300's digital signal processing capabilities ensure that my transmissions are crisp and clear, while the G5RV Jr antenna efficiently radiates my signals into the atmosphere. And with Winlink by my side, I know that I have the tools I need to seamlessly blend traditional ham radio practices with modern communication technologies.

To see a live map interactive map 

I send my first signal out into the ether, a beacon of connectivity reaching across the Pacific Ocean. The responses come swiftly, as fellow enthusiasts in California, Oregon, Washington, Arizona, and Nevada eagerly pick up my signal. Each exchange is a reminder of the power connection, transcending geographical boundaries and time zones   —the sense of camaraderie, the spirit of exploration, and the sheer joy of making connections.


Gerard Reversade and Gerards Restaurant – Lahaina, HI

Gerard Reversade and Gerards Restaurant – Lahaina, HI

Chef Biography

For the past 25 years, Chef Gerard Reversade has been recognized as one of the leading chefs in the State of Hawaii.

Born in the Gascony region of France, where great food has flourished for centuries, Chef Gerard comes  from a long line of inn keepers, wine barrel makers and great chefs.  He was cooking by the age of 10, and by the time he was 12, he was baking croissants from scratch.  At the age of 14, he began a four-year apprenticeship, working 15 hour days under four of France’s Master Chefs, to include Robert and Pierre Laporte from the famous Cafe de Paris in Biarritz (Frank Sinatra’s playground).  Chef Gerard came to Hawaii in 1973, working in various restaurants until opening his own in 1982.

Great Chefs began filming in Hawaii for The Discovery Channel’s new series Great Chefs of Hawaii in December of 1994 and finished in the late 90’s for the Great Chefs of the World series.  At the time of filming, Gerard called his restaurant “Gerard’s at the Plantation Inn” however later it was shortened to just Gerard’s.

From the very start, Chef Gerard’s philosophy was to support the local economy.  He used only fresh vegetables grown by local farmers on the slopes of Haleakala,  fresh fish caught by the Lahaina fishermen, and made his own sorbet and jam with Maui grown mangos and berries.  At the time when most Hawaiian restaurants were using products and meats flown in from the Mainland, Chef Gerard was way ahead of his time.  Today, most chefs do regional cusine, but Gerard was one of the pioneers back then.

Papaya and Cheese Charlotte with Coconut-Vanilla Sauce

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Papaya and Cheese Charlotte with Coconut-Vanilla Sauce

Strawberry papaya provides a richer color to the custard for this dessert, but regular papaya can be used just as well. The coconut milk can be fresh or canned. Make the charlotte a day ahead and refrigerate overnight.

Ingredients

Instructions

To make the custard base: Put the milk in a heavy saucepan. Split the vanilla bean and scrape the seeds into the milk, then drop in the pods. Bring the milk to a boil over medium-high heat, then immediately take it off the heat. Sprinkle the gelatin over the water and let stand for 3 minutes to soften the gelatin. In a small bowl, whisk the egg yolks with the sugar until smooth. Whisk a spoonful of the hot milk into the eggs to temper them, then whisk the egg mixture into the milk in the pan. Cook over medium heat, stirring constantly, until the mixture is thick enough to coat a spoon, about 2 minutes. Remove from heat. Stir in the gelatin mixture until completely dissolved. Strain the custard through a fine-meshed sieve into a bowl. Place the bowl in a larger bowl filled with ice and stir until cooled.

Dip the back of each ladyfinger in the custard base. Stand ladyfingers around the sides of an 8-cup charlotte mold, fitting them tightly together. Cover the bottom of the mold with ladyfingers, cutting to fit in a radial pattern.

To finish the custard: Puree the papaya in a blender or food processor. Strain the puree through a fine-meshed sieve. Beat the strained puree into the cooled custard. Fold in the whipped cream. Pour the custard into the mold; the mold will be half full. Refrigerate in the mold for at least 15 minutes.

To make the mascarpone filling: Sprinkle the gelatin over the 2 tablespoons of water. In a heavy saucepan, combine the sugar and the 1/2 cup of water and swirl to mix. Boil over medium-high heat until the mixture reaches 240 F, or until a small amount dropped into a glass of cold water forms a soft pliable ball. Stir in the gelatin until dissolved. In a large bowl, beat the egg whites with the pinch of salt until soft peaks form. Gradually add the sugar mixture in a small stream while beating to stiff peaks. Let cool.

In a medium bowl, beat the lemon zest into the mascarpone. Gently fold the mascarpone into the cooled meringue. Fill the remainder of the charlotte mold with the mascarpone filling and smooth the top. Refrigerate overnight.

To make the sauce: Just before serving, whisk the coconut milk and vanilla together in a small bowl.

To serve: Using a long knife, loosen the charlotte from the sides of the mold and invert the mold onto a serving plate. Spoon sauce around the charlotte. Sprinkle flaked coconut on top of the charlotte and sauce. Garnish with edible flowers.

Roasted Opakapaka with Orange-Ginger Butter

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Roasted Opakapaka with Orange-Ginger Butter

When French technique meets fresh island fish, you get a refreshing dish like this roasted opakapaka. Cradled in puree and orange sections, the fish is moist and bright with island flavor. Opakapaka is a pink snapper; red snapper, sea bass, and monkfish may be substituted.

Ingredients

Instructions

To prepare the fish: Preheat the oven to 450 F. Place the whole fish on a work surface. With a sharp knife, score the fish in a criss-cross pattern on each side. Sprinkle the fish cavity with salt and pepper. Fill the cavity with the savory and chili, and top the fish with orange slices. In a large ovenproof saute pan or skillet over high heat, heat the olive oil and add the fish. Cook for 30 seconds on each side, then place the fish in the oven and bake for 25 minutes, until the meat flakes but is still moist. Remove from heat.

To make the puree: In a medium saucepan of salted, boiling water, cook the potato and carrots until tender, about 25 minutes. Drain and put the vegetables in a blender or food processor with the butter and seasonings. Puree. Set aside and keep warm.

To make the sauce: Add the water to a small saucepan and bring to a boil. Gradually add the butter, then the ginger, chili, and orange juice. Cook until reduced by one fourth in volume.

To serve: Arrange the fish on a platter. Place the puree in a large pastry bag fitted with a large star tip and pipe curving swirls of puree on each side of the fish. Pour the butter sauce over the top and arrange the orange sections around the outside. Sprinkle the top of the fish with the green onions.

Ahi Tartare with Taro Chips

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Ahi Tartare with Taro Chips

Fresh ahi prepared in this manner is a wonderful variation of steak tartare. If taro root is not available for the chips, sweet potatoes will work just as well. If you are not absolutely sure about the safety of the egg yolks at your market, substitute the heavy cream.

Ingredients

Instructions

To make the tartare: Combine the egg yolks or cream, salt, pepper, wasabi powder, lemon juice, and soy sauce in a bowl. Gradually whisk in the olive oil. Add the onion, cornichons, capers, and herbs. Just before serving, toss the diced ahi with this dressing.

To make the chips: Drain the taro root or sweet potato chips and pat dry with paper towels. In a wok or deep fryer, heat 1 inch of oil to 375 F., or until almost smoking. Add the chips and fry for 2 to 3 minutes, turning, until they brown and are cooked through. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.

To serve: Divide the lettuce leaves among four salad plates and top each with one-fourth of the tartare. Serve with taro chips on the side.







Making Christmas Bar Drinks on Hawaii News Now 2023

Chilly Irishman & Shots of Joy and so Much More!

Holiday Pomegranate Mimosa how we make them at The Christmas Bar Hawaii Hidden at Tiki's on
Tutu's Hot Coco Drink at The Christmas Tutu's Hot Coco Drink at The Christmas Bar Hawaii

Making Santa's Coke and Cookie Drink at The Christmas Bar Hawaii on Hawaii News Now Sunrise.

@thechristmasbarhawaii 2023 Popup Holiday themed bar is hidden inside the back of Tiki's Grill & Bar at the Twin Fin Hotel in Waikiki, on Oahu. NOW OPEN!!! Last day is Dec 24 and it’s even MORE decorated this year! TV Anchors: Annalisa Burgos ans Billy V on https://www.hawaiinewsnow.com/sunrise/ Just head through the secret entrance enjoy ALL the themed areas and displays! There are lots of places for picture taking throughout the space. Take your pick from festive cocktails: 🍻BUTTER BEER: The signature drink that also can be made without alcohol. Vanilla vodka, butterscotch Schnapps, cream soda, whipped topping ✨BUDDY’S BOOZY EGGNOG: Smooth rum, eggnog with a pinch of nutmeg ⛄️WINTERY WHISPER MIMOSA: Prosecco with your choice of pomegranate or orange juice. This one is right up my alley since I love bubbly 🥂 More info at: https://www.instagram.com/thechristmasbarhawaii

Tiki’s donates $8,715.73 to the Maui Food Bank from its 21st Anniversary party

Tiki's Grill & Bar's 21st Anniversary: Honoring Legacy, Community, and Purpose


Tiki’s donates $8,715.73 to the Maui Food Bank from its 21st Anniversary party.

Over the span of two enriching decades, Tiki's Grill & Bar has added its unique flavor to Waikiki, intertwining our culinary journey with the very essence of the community. As we marked our 21st year, our hearts overflowed with gratitude. Mahalo to all our Ohana, including our past and present guests, staff, vendors, and families. 


Our BENEFIT PARTY was a dedicated gesture to support the MAUI FOODBANK, especially in the aftermath of the Kula and Lahaina Wildfires.

Our attendees indulged in a rich spread of our culinary best, including the enticing Molokai Venison Gyoza, Kiawe-Smoked Arancini, Ahi Poke Wonton Sliders, and the sumptuous 20 Layered Haupia Crepe Cake. Not to forget our timeless favorites like Coconut Shrimp, Prime Rib Poke, and Guava-Glazed Ribs. The evening was even more unique, with the live-plated station showcasing the Molokai Venison Bolognese, an undoubted highlight.

Elevating the merriment, we offered an array of hosted drinks, harmoniously accompanied by the vibrant notes of our live music with every growing list of those who have played over the years. https://docs.google.com/document/d/18PRY-mKHw9BdppDEgkbMSm54FXFT8zCe5-LYgZ2WTxA/edit?usp=sharing

The heartwarming support we received from our patrons through ticket purchases and generous donations enabled us to contribute an impactful $8,715.73 to the Maui Foodbank.

This gesture wasn't merely financial but a heartfelt ode to Maui, collaboratively crafted by our 'ohana.

Our heartfelt thanks to our invaluable current and past vendors. Their multifaceted involvement – from their generous contributions to their enthusiastic participation – stands as a testament to the enduring relationships we've built over the years.


Reflecting on our 21st-anniversary celebration, it wasn't just about Tiki's Grill & Bar. It celebrated community spirit, resilience, and the shared values that bind us. It rekindled our conviction that the impact we create resonates deeply when unified by a shared purpose. Our 'ohana continues to flourish.

MAHALO, For standing with us, reveling with us, and being an integral part of our journey towards positive change. As we cast our gaze forward, we anticipate more anniversaries imbued with rich flavors, cherished memories, and the steadfast spirit of 'ohana.

Mahalo nui loa, From Bill, Michael, and Kelly

🎉 People's Choice Awards - Tiki's becomes a finalist for - "Restaurant with a View" 🌟

🎉 Huge News from "Hawaii's Best 2023 - Restaurant with a View" 🌟 People's Choice Awards!

Is it the beach, the ocean, the surf, or perhaps the sway of the coconut trees? To me, it's all a part of the unparalleled view... and what better place to experience it than at Tiki's Grill & Bar! 🏖️🌊🌴 Tiki's has proudly secured a finalist position, and it's no surprise given the breathtaking vistas they offer!

@Honolulu Star-Advertiser annually celebrates businesses that stand out in their respective fields, becoming the gold standard of excellence. It's always a privilege to be recognized, and reaching finalist status? Well, that's a remarkable feat! 😎

Heartfelt thanks to @Honolulu Star-Advertiser for shining a light on local businesses like Tiki's. Such entities not only drive employment but also play a vital role in enhancing our community's fabric, making our islands a lively, joyous place to live, work, and savor moments. 🌺🏝

Keen to see which other local gems earned their spots? Dive in and explore the best Hawaii has to offer! 🌟

👉 https://hawaii-newspaper.com/special_sections/2023_hawaiis_best/#p=1

#HawaiisBest2023 #HonoluluStarAdvertiser #LocalBusiness #TikisGrillAndBar #RestaurantWithAView #Community #Hawaii

Dr. Jerry - Shidler magazine on pages 8 & 9

Aloha Michael,

When you have the chance Look at the link below for the Shidler magazine on pages 8 & 9 are in reference to you taking time out to be a Judge for the student project presentation.


I appreciate all your support of my courses, it is your time and dedication that make my Food & Beverage class so Great.
Mahalo!
--
Jerry Agrusa Ph.D., CHE, FMP
Professor
School of Travel Industry Management
Shidler College of Business
University of Hawaii at Manoa

VIDEO Boy's & Girls Club of Hawaii Alumni Lilly & Tiki's Chef Ronnie Volunteer for Walk in the Country 23!


Meet Lilly, the spark of energy at Tiki's Host Stand! Her connection with Tiki's Grill & Bar began 4 years ago during a Boys & Girls Club Field Trip.


Now, this high school go-getter and Chef Ronnie are volunteering their time and passion for "Walk in the Country," the Boys & Girls Club of Hawaii's renowned event. Held at the breathtaking Four Seasons Resort O'ahu at Ko Olina, this event aims to gather support for invaluable programs that make a real difference in our youth's lives. Join them and be part of this incredible cause! For tickets and more information, visit: Walk in the Country 2023. www.bgch.com/walk2023/ 🌺 #TikisOhana #bgch #TikisGrill #CommunityChampions #BoysAndGirlsClub #WalkInTheCountry2023 #FutureVet #TikisGrillAndBar #TeamTikis #OhanaMeansFamily #HospitalityHeroes #FoodIndustryLeaders #TikisFamilyTradition #together #partner #nonprofit #strongertogether #smile #youth #community #whateverittakes #smile #bluedoors #engage #inspire #empower #kidsmatter #futureleaders 🎉

- From Field Trip to Host Stand: Lilly's Inspiring Journey at Tiki's Grill & Bar! LILLY AND RONNIE BOY'S & GIRL'S CLUB -  

https://youtu.be/sYrWYQ_76gY Empowering Youth with Tiki's - Our Community Outreach Programs LILLY AND RONNIE BOY'S & GIRL'S CLUB -  

Farm Work Day: Tiki's Ohana Joins Go Farm Hawaiʻi for a Day of Giving Back in Waimanalo to support ALOHA Harvest.

Volunteer Farm Work Day: Tiki's Grill & Bar Ohana Joins Go Farm Hawaiʻi for a Day of Giving Back in Waimanalo

In the spirit of aloha and community, 20 volunteers from Tiki's Grill & Bar Ohana recently joined forces with Go Farm Hawaiʻi and ALOHA Harvest for a volunteer farm work day in Waimanalo. Guided by our coach Rachel LaDrig from Go Farm Hawaiʻi, we had a fulfilling and impactful day on the farm.

Go Farm Hawaiʻi is a local initiative committed to addressing food insecurity and promoting sustainable agriculture in the islands. The organization plays an integral role in our community by redistributing surplus food and ensuring no edible produce goes to waste. Through partnerships with local entities like the Waimanalo Research Station and Tiki's Grill & Bar Ohana, ALOHA Harvest can tap into a bountiful supply of fresh produce, truly making a difference in the lives of those who struggle with food insecurity.

As part of our commitment to giving back, our team spent the day tending to crops, digging out weeds, and working diligently to support the farm’s operations. We moved truckloads of compost and helped straighten out irrigation piping, all under the hot Hawaiian sun. Although the work was hard, the camaraderie and spirit of teamwork made the day both fun and rewarding. We were accompanied by music, laughter, and a collective sense of purpose.

The partnership between Tiki's Grill & Bar Ohana and Go Farm Hawaiʻi extends beyond this single day of volunteering. Through continuous efforts, Go Farm Hawaiʻi grows crops specifically for donation, ensuring a steady supply of fresh, locally sourced produce for those in need, thereby reinforcing ALOHA Harvest's mission.

We're proud to be part of such collaborative initiatives. By working together, we're able to make a tangible impact in the fight against food insecurity and promote sustainable practices that benefit both people and the environment. Moreover, it deepens our connection with the land, the community, and reinforces the shared values of aloha.

In conclusion, this experience has served as a reminder that every small effort counts. Through collective action, we can sow the seeds of positive change for a more sustainable and compassionate future. It’s a shining example of the true essence of aloha, with local businesses and community initiatives coming together to address pressing issues. We are nurturing the island's bounty and sharing it with those who need it most.

This inspiring collaboration reminds us all that a sustainable and inclusive community is one that thrives when everyone participates in nurturing and supporting its growth. We're grateful to everyone who joined us for this event - Abigail, Andrew, Casey, Daijah, Dale, Desiree, Drew, Evelyn, Javan, Jedwin, Jenni, Jennifer, John, John, Lindsey, Matt, Michael, Moana, Richard, Sekona'ovaihi, and Taylor - your hard work and dedication are greatly appreciated.

#TikisOhana #Ohana #GoFarmHawaii #ALOHAHarvest #VolunteerDay #SustainableAgriculture #FoodInsecurity #WaimanaloFarm #CommunityService #GivingBack #Hawaii #AlohaSpirit #FarmLife #CommunityImpact #VolunteerWork #Agriculture #Sustainability #LocalProduce #FarmToFork #FarmToTable