2019 Amateur Radio Field Day?

I belong to two clubs on the Island of Oahu and we joined together to do a great 2019 Field Day!

KARC - The Koolau Amatuer Radio Club
earchi.org - Emergency Amateur Radio Club - Hawaii


This is a free, national event sponsored by the ARRL (American Radio Relay League, the National Organization of Radio Amateur in the U.S.). Several hundred clubs nationwide participate in this event, which serves as a practical application of emergency operations, a fun contest, and as a public service event for Amateur Radio. Sometimes served agencies, such as National Weather Service (SkyWarn), the American Red Cross,  and others  join in with displays, etc.  For Amateur Radio operators, it is a fun get-together as well as an opportunity to polish communications skills vital in the event of  an emergency.

So come out and join us, whether your an old time ham or newly licensed or just want to know more

  • Schedule
    • Friday, June 21
      • Set up
      • Setup Crew (Meet up about 10:00 am at Kualoa)
      • Lunch - Wayne/Mei/William
      • Tent Crew
      • Antenna Setup Crew
      • Station Setup Crew
      • Spaghetti Dinner Provided by the clubs

       

    • Saturday. June 22
      • Breakfast Provided by the Clubs
      • Amateur Radio License Testing 11:00 am
      • Public Lunch 12 pm to 1:30 pm, provided by the clubs
      • Dinner - provided by the clubs
      • Camping, If you plan on camping please let us know asap, first come first served.

       

    • Sunday June 23
      • Breakfast - provided by the clubs
      • Breakdown Crew (everyone)
      • Clean up and Depart, by 12 pm

     

    Help is always needed.  Please let us know what phase you can help out on.  For those interested in camping at the site please let us know ahead of time so we can accommodate for food and space, as there is a limitation on tent space.

Raw Fish in a Ice Cream Cone?

Chef Ronnie is always pushing the norm and when he shared his latest idea, I paused and thought, “Did I hear him right?” His idea was to make an ice cream cone and put raw fish in it. It would be featured at the Turtle Bay Foundation Golf Tournament, an event that benefits the community and raised more than $130,000 in scholarships and grants last year alone.

As usual, Executive Chef Ronnie Nasuti wanted to get a reaction out of me. I laughed and he went on to explain that he was going to make a fresh, savory waffle cone using taro, giving it a purple hue and some malt flavors and then fill it with Poisson Cru.

Here is the Video on Hawaii News Now (KGMB/KHNL) Chef did a live demo of the featured the dish with Grace Lee.

Chef was planning to use fresh caught ONO (wahoo), a close relative of the king mackerel. Built like a torpedo, they are fast swimmers. Ono rarely school, but groups are often found around fish aggregation buoys. And they have very sharp teeth!

Poisson Cru is known as a popular Tahitian dish, in French Polynesian, this literally translates to “Raw Fish.”  This dish is marinated in lemon or lime juice until the surface of the flesh becomes tightens up a bit. About 5 minutes later, it is mixed with coconut milk and diced vegetables. Chef plans on using local sweet onions, tomatoes, limu (seaweed) and ice lettuce from MetroGrow Hawaii, an urban, vertical farm located in Kakaʻako.

The ice plant (aka Glacier Lettuce or Ice Lettuce) cells are full of salt water and look like ice crystals on the plant. It will give it a crunchy, juicy, salty taste. 

An unusual crop, the ice plant is a succulent ground cover whose stems and leaves accumulate salt in specialized cells on the surface. It is a neat addition to salads and good with seafood.

Howard Dicus TV clip of announcing Michael as partner at Tiki's Grill & Bar

Mahalo to Howard Dicus for including me in the news at @Hawaii News Now this morning. I'm a proud partner Tiki's Grill & Bar with a great team.  #marketing #restaurantindustry #restaurantmanagement #proud #local #learning #news



Howard Dicus is HNN's Chief Explainer, taking economic news, federal government action and other stories and translating them into plain English. Another way to describe his role, especially on Sunrise, is that he takes stories that are not telegenic and makes them so, sometimes by drawing cartoons to explain them.


NIIHAU SPRING LAMB ARANCINI - TV Segment Kitchen Creations w/ Chef Ronnie Nasuti of Tiki's

NIIHAU SPRING LAMB ARANCINI - Cooking Demo with Chef Ronnie Nasuti of Tiki's Grill & Bar and Grace on http://www.hawaiinewsnow.com/

Sundried Chardonnay Tomato Sauce

For the Braised lamb

Niihau Lamb shank 1 - From Niihau Ranch | Makaweli Meat Company

Celery chopped 1 stalk

Onion, small white, peeled & chopped 1

Carrot, peeled & chopped ½ cup

Fresh rosemary 1 4inch sprig

Burgundy wine ½ cup

Tomato paste 1 tbsp.

Pecorino Romano cheese, grated ¼ cup

Chicken or beef broth As needed

EVOO As needed

 Pre heat the oven to 350…

 Season the Niihau lamb shank with salt & pepper and sear on medium high in a small heavy bottom oven proof pan with a little olive oil.

 Sauté the vegetables until they get a little color on them and add the tomato paste, cook gently, careful not to scorch the paste.

 Add the wine and deglaze then add enough of the broth and rosemary sprig to just cover the shank.

 Cover and bake in the oven for 1hr 30min until falling off of the bone.

 Strain the broth and remove the rosemary sprig stem.

 Mash up the meat & veg mixture with a fork and add the cheese, salt & pepper to taste and reserve to the side.

For The Sauce

Sundried Tomato Chardonnay Sauce

White wine (Chardonnay) ½ C

Shallots minced 1 tbsp.

Fresh Rosemary leaves (no stems) 1 tbsp.

Onion powder pinch

Garlic powder pinch

Sundried tomatoes (sliced) 2 tbsp.

Dried thyme ½ tsp.

Tomato paste 1 tbsp.

Heavy cream 1 C

Fish sauce To Taste

Salt & white Pepper To Taste

 Put all ingredients except cream in a small, heavy bottom pot, boil & reduce to 50%.

 Add cream, bring to a simmer and cook for a few minutes to soften the sundried tomatoes.

 Blend in a blender thoroughly and season with fish sauce, salt & white pepper.

 Reserve warm.

* Be careful as blending hot liquids can be explosive. I pulse it first a few times then turn on full power. Or just start slow.

For the risotto (make this ahead)

Low-sodium chicken broth 6 cups

Unsalted butter 1/4 cup

Shallot, diced small 1 large

Coarse salt and ground pepper

Arborio rice 1 cup

Dry white wine. 1/2 cup

Pecorino Romano, grated 3 tbsp

• In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy-bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.

• Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of the broth), 20 to 25 minutes.

• Remove skillet from heat and stir in 2 tablespoons butter and pecorino Romano cheese. Season to taste with salt and pepper.

• Transfer to a cookie sheet & allow to cool in the refrigerator.

For the Arancini

Beaten egg 2

A&P flour As needed

Panko bread crumbs As needed

Veg oil and a pan or tabletop fryer As needed

1. Make a ball with a hollow in it from the risotto and fill it with the lamb mixture, then close it.

2. Bread it in the proper fashion…Flour, egg then panko.

3. Fry until golden brown at 335˚ until hot in the middle.

* serve with sundried tomato sauce and garnish as you like, with rosemary sprigs and cheese on top.

Serve Up Exceptional, Unparalleled Flavor with Niihau Lamb

When you’re searching for an extraordinary flavor to highlight your protein menu, consider Niihau lamb.

Grazing along coastal sand dunes, grassy plains and high ridges, Niihau sheep roam in a relatively untouched environment. Seldom in contact with people, their varied, wild diet gives Niihau lamb an exceptional flavor that’s unparalleled.

Known as the Forbidden Island, Niihau provides its sheep herds with an extremely diverse range across the 72-square mile island. Only the ocean serves as their fence so you’re serving your customers a delicacy that is 100% free range.

The original sheep brought to Niihau were some of the finest New Zealand stock available. Over the years, the Robinson family has continued to refine both the size and flavor of their breed to provide you with the best-tasting, free range lamb available island-wide.

Discover the Only Source for USDA-certified Wild Harvest Eland

Raised on pristine Niihau forage─without antibiotics, growth hormones or steroids─wild harvest eland is fully sustainable and delicious. The largest of the antelope family, native to the dry African deserts, eland thrive on the arid island of Niihau.

Makaweli is the only company in the world that sources USDA-certified wild harvest eland. Ninety-five percent lean with only half the calories of beef, eland is rich in various nutrients and very low in saturated fat.

In addition, with a very low amount of cholesterol (even lower than chicken breast), it is the perfect option for those patrons who are concerned about heart health. These superior qualities make wild harvest eland a desirable commercial protein─now in high demand─that should be featured on your menu.

Download the Niihau Ranch brochure here

The Story Behind Niihau Ranch

Niihau Ranch is located on the privately-owned 72-square mile island of Niihau, 17 miles west of Kaua`i. It is the westernmost ranch in the United States. In 1864, Eliza Sinclair purchased the island from King Kamehameha IV. It has since been passed down through five generations to its present owners, Keith and Bruce Robinson.

Due to its limited access, Niihau is known as the “Forbidden Island.” It is home to a closely-knit community of native Hawaiians who are descendants of the original families who resided there during ancient times. Today, the residents balance their lives between modern culture and ancient traditional customs. A unique Niihau dialect of the Hawaiian language is spoken on the island.

Living a Simple Life on the Island of Niihau

Niihau is where the owners and residents live the old Hawaiian lifestyle, the last remnant of old Hawaii. The island lifestyle is simple yet busy.

With no utilities and no stores on Niihau, each household must provide for all of its own needs. Staples and dry goods come from nearby Kaua`i by Niihau Ranch boat, but all fresh food must be caught by the residents. The traditional food is seafood. However, when the Sinclairs bought the island in 1864 they started a sheep ranch. The descendants of these sheep are a delicious modern addition to the Niihau cuisine.

Niihau Ranch is dedicated to providing the economy to support the longevity of this Hawaiian island.

 Support Local. Contact Us Today to Place Your Order

Browse this site to explore Makaweli’s various protein offerings – from grass-fed beef to Maui Nui Venison. If you have a question or want to place an order, please contact us at (808) 426-5902 or email here.

Visit Tiki's Grill and Bar http://www.tikisgrill.com/ Twitter: @tikisgrill Instagram: @tikisgrill, @chefronnie Facebook: Tiki’s Grill & Bar  #tikisgrill
 

About Tiki’s Grill & Bar

Founded in 2002, Tiki’s Grill & Bar is a casual, family-friendly restaurant featuring a retro South Pacific décor and Pacific Rim menu with flavors of the islands using fresh, local produce. Live local music offered nightly. It is located at 2570 Kalakaua Avenue with a view overlooking Waikiki Beach. The restaurant has received numerous awards and recognition over the years, including Honolulu magazine’s Hale `Aina Awards, Trip Advisor’s Certificate of Excellence, Open Table’s Diner’s Choice Awards, and The Knot’s Best of Weddings. For more information, visit www.tikisgrill.com or call 808-923-8454.

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Chef Ronnie TV interview with Kelly Simek about Valentine's Day prix fixe menu

HONOLULU (KHON2) - Happy Valentine's day! Are you still looking for a place to celebrate? How about a romantic, delicious meal in Waikiki? 
We cooked up some love and delicious dishes with Chef Ronnie Nasuti of Tiki's Grill & Bar. The dishes are featured on their special Valentine's Day prix fixe menu.


A full dinner menu is also available with regular reservations; call (808) 923-8454 or book online at TikisGrill.com

Chef Ronnie Nasuti Presents

~Valentine's Day Prix Fixe Menu~

 Full Dinner Menu also available with regular reservations


 SENSUAL HEART SHAPED ISLAND-GROWN WATERMELON SALAD

Mari's Gardens Arugula, Dark Balsamic, Evoo, Hawaiian Salt, Naked Cow Dairy Locally-Crafted Feta
-OR-

LOBSTER BISQUE

Blue Crab & Mascarpone Turnover

 SULTRY SURF & TURF ENTRÉE

Petite Filet Mignon, Tristan Lobster Tail, Beet Infused Yukon Potato Puree, Rose Petal Bernaise

 
TWENTY LAYER RASPBERRY & CHOCOLATE CREPE CAKE

Chocolate Mousse, Fresh Berries, Fruit Coulis

 $49

per person · tax & gratuity not included

Please call (808) 923-8454 or book online



An Affordable Night Out with a View - From spoonuniversity.com

Mahalo to Joy Wang & Corina Quach for including us in the Top 2019 Valentine's Day Spots in Honolulu It's 2019 and we're giving you both classic and unconventional Valentine's Day date spots for the #newyearnewme. From the spoonuniversity.com blog site!


If you haven't noticed already, Spoon Hawaii loves our local restaurants, and what's more local than a restaurant started by three UH Manoa alumni? Tiki's Grill & Bar has an amazing view of the famous Waikiki Beach, from their lanai seating in the Waikiki Aston Beach Hotel, and this is the perfect spot for a romantic evening with your loved one at a very affordable price.

Corina Quach

Their Valentine's Day special includes a choice of the adorable Heart-Shaped Watermelon Salad or Lobster Bisque, along with their Surf & Turf (petit filet mignon AND lobster tail?!), and Twenty Layer (yes, you read that right. twenty. layer.) Raspberry & Chocolate Crepe Cake for only $49.

We love that Tiki's uses so many local ingredients in their dishes (175lbs of local grass-fed beef & 450lbs of locally caught/raised fish each week), and the fact that they give back to numerous charities in the community touches our hearts. Chef Ronnie prepared many Hawaiian/Pacific Island + Asian Fusion dishes that had such nostalgic sense to them. It was like an upscale, cozy family dinner at home. But fancier. And with a beautiful view. 

Allowing Dogs in Restaurants KHON 2 - Micheal Miller Interview 2/13/2019

 KHON-HON (FOX) • USA • Feb 13 • 07:18 am
Wake up 2-day Hawaii's Morning News
 


Should pets be allowed inside all local restaurants? The Hawaii Restaurant Association, representing 3,500 restaurants, opposes a bill that would allow dogs into eateries. HRA Legislative Board Member Michael Miller joined Wake Up 2day with the reasons why.

https://www.khon2.com/news/local-news/wake-up-2day/hawaii-restaurant-association-opposes-bill-allowing-dogs-in-restaurants/1779462170

A SHORT HISTORY OF FISHING 'CAPTURE FLAGS' 1969 - on board the Aukaka,

https://fishflags.com/blogs/news/the-history-of-fishing-capture-flags

A SHORT HISTORY OF FISHING 'CAPTURE FLAGS'

by Sundot Marine February 13, 2018

Flags are everywhere.

Flags have been used in many different ways throughout history. Originally mainly used in warfare, flags now have a multitude of different uses. They are now also extensively used for signaling, decoration, and for display. Flags are used to represent countries, cheer on sports teams, and identify institutions. Flags have also been used in sporting events for hundreds of generations.

Every flag is made for a purpose. It has history. It tells a story. And often it tells a hundred different stories for thousands of different people.

Our Sundot Marine Fish Flags are no different.

sundot marine flags flying honokohau harbor

  Sundot Marine Blue Marlin Flags on display, Honokohau Harbor

Flags used in Fishing, often called "Capture Flags" are the glad rags of fishing. Raise a capture flag on your boat and it is a public announcement of your catch. Using our Sundot Marine Flags denotes the species of fish you catch (or catch and release) and signals success to other boats, anglers and even spectators in the harbor. 

Imagine the days before social media. Even before cell phones. Now think back a little further. Before computers. Back when boats communicated with each other over super-basic VHF Radio. That's round about the time we started making our flags (in the early 1960s). Our Flags were used in Honokohau Harbor and around the pelagic fishing areas of Kailua-Kona as a form of communication. Fishermen didn't have instagram back then to show off their catch so they had to be creative. 

Aukaka japanese tokyo trollers at HIBT kailua kona fishing tournament

 

1969 - on board the Aukaka, the Tokyo Trollers, HIBT's first Japanese team land their first Blue Marlin. 

old sundot marine mahi mahi flag collectors bob duerr

Our old flags are now collectors items, Captain Bob Duerr's personal collection

Our Fish Flags became a way to bring color to the boat, added excitement for the fishermen, and a feeling of pride for charter boat captains.

Fish Flags let people know that the fish were biting! 

The fish are really biting here! So many sundot marine flags

Looks like the fish were really biting today!

Big Game Fishermen around the world began to hear about the excellent fishing conditions in Hawaii. They started coming to Kailua-Kona to fish in the calm waters, not far off shore. Overseas anglers often couldn't take their catch home with them so they would take a Fish Flag as a memory instead.

sundot marine capture flags flying worldwide

Our Sundot Marine Flags fly around the world. 

'Fish flags are banners that provide pomp and pageantry to the ancient game of Sport Fishing. A fluttering capture flag is the Angler's official seal of approval and badge of accomplishment and courage' (South Pacific Fishing).

Mahi fish flag in honokohau harbor Kailua Kona

Sundot ono wahoo flag in honokohau harbor

Our flags are recognizable, even from a distance, Kailua-Kona

'Because the usefulness of a flag, for purposes of identification, depends on its blowing out freely in the wind, the material that is preferred is usually light and bears a device or pattern identical on both sides. Wording therefore tends to be excluded, and the simpler patterns are favored' (Britannica).

Marine Flags need to satisfy these standards plus some. They need to withstand harsh gale force winds, rain and salt water. They need to repel extensive exposure to the sun, falling in bloody decks and getting lost in crusty boat crevices for months at a time.

Simple and classic fish flag designs are recognized world wide

Why not show off your accomplishments?

Being designed and sewn on the Big Island of Hawaii - where we are exposed to all these types of natural elements - our flags have been tried and tested.  We are proud to stand behind our mission to provide the "Finest Quality Available in Fishing Flags". We source the best material and monitor our manufacturing (which if you didn't already know is 100% done in the USA)

Our Sundot Marine Flags combine the competitive aspects of Sport Fishing with the beauty of marine art. Our flags are all designed in two, basic eye-catching colors - a solid background color and a contrasting, simplistic image to identify the species of fish.

We currently have 16 flags that identify many of the main pelagic species. Sundot Marine started out by basing our flags off the most common Hawaiian gamefish including: Blue Marlin, Ahi (Yellowfin Tuna), Ono (Wahoo), Mahi-Mahi (Dorado/Dolphin Fish) and Spearfish. Then we added a few of the other popular pelagic fish to our collection. These include: Sailfish, Swordfish, Albacore, Yellowtail, Shark, Bluefin Tuna, Aku (Skipjack), Ulua (Trevally) and Striped Bass. 

We also have a few specialty flags including a Pirate, Cocktail, Hooked Up and Diver Down, alongside our popular Tag and Release and Release Burgees (triangular-shaped flags).

sundot marine marlin and tag and release flag

The Red Tag and Release Burgee flown below a Marlin Flag indicates that the fish was caught and then released alive.

Our flags come in two standard and IGFA approved sizes: 12x18 (trophy) and 16x24 (tournament).

You can shop our flags, knowing you are supporting a family owned + operated business in Hawaii, that is striving to bring you a world recognized and respected product.

Haole Sampan 'Aukaka' Now Available For Budget-Priced Deep Sea Fishing - February I, 1963

 Effective today, deep sea  Fishing has come to K-Bay.  Station Special Services has  -tt up a 12-week trial program it to the charter boat Aukaka.  Charted  by David G. Nottage.  Deep sea fishing parties of six persons will sail from Kewalo Basin (Honolulu's Fisherman's Wharf area) at 7  a.m. and return late in the afternoon.  Trips will normally be scheduled for Wednesdays, but special arrangements may utilize other weekdays.  All equipment for fishing, including bait, will be provided on the "haole sampan" Aukaka. The only thing, not pro-  Ided will be food and beverage.  Cost per trip is $75, but each man need pay only $5.  special Services kicks in the additional $45 to make up the total cost.  With unit commander's approval, the $5 cost-per-man may be paid from the man's unit recreation fund.  Requests must be made no  later than Wednesday of the week prior to the requested date of the trip.  Personnel desiring to  make reservations may do so by calling MCAS Special  Services, ext.: 73520 or  72548,  Best results will be obtained  by groups of six. but indi-  vidual requests will be accepted. The boat will be chartered only after requests for a  total of six are received.  Cancellations cannot be  made after the boat is chartered a week in advance. Cancellations and "no shows" at sailing time will still have to pay the $5 charge.  Individuals will have to  provide their own transportation to and from Kewalo  Basin.  With the marlin and other  deep sea fishing so good in the  islands at present, Special  Services is making a giant step forward in providing this serv-  ice to K-Bay-based military  personnel.  Complete information is contained in Station Bulletin 1710
Marine Corps Air Station, Kaneohe Bay, Hawaii
February I, 1963