I belong to two clubs on the Island of Oahu and we joined together to do a great 2019 Field Day!
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
- Date - June 21 to 23, 2019
- Contest Operating times - 8:00 am Saturday to 8:00 am Sunday
- Location - Kualoa Beach Park
- Email Contact Attending/Information, if you are planing on camping any night or all, please let us know for food planning, thanks.
- Talk in Frequency - 146.520 simplex.
- Vehicle Access - Kualoa Park Access from 6 am to 8 pm daily. Gate closes at 8 pm, no cars can go in and out after 8 pm.
- Operating Schedule - No Specific Schedule, Radios will be open throughout the day.
- Map of Kualoa Park Area - Click here for Google Map to Kualoa Park
- Generator and Battery, Generators by Steve, Randy, etc..
- Pets - Sorry Pets are not allowed in the camp area. (Except Service Animals)
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.
- Friday, June 21
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.
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.
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 - 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.
* 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.
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.
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
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
per person · tax & gratuity not included
Please call (808) 923-8454 or book online
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.
Wake up 2-day Hawaii's Morning News
Before you toss these items in the trash or recycling bin, check out our upcycle DIY hack 5-gallon buckets into heavy duty plant saucer.
They are utilitarian in purpose, lending themselves to a variety of purposes ... five-gallon buckets lying around, here is a simple to reuse them.
Credit Matt Treasure for Video.