Chef Ronnie, Kimi Werner, & Hi'ilei Kawelo on a dive at He'eia Fishpond to source local He'e and get inspiration for An Ocean-to-Table Inspired Beer + Grazing Event at Tiki's
Tuesday, August 22 at Tiki's, 6 PM. Tickets at TikisGrill.com
Dishes by Chef Ronnie Nasuti paired to Kona Brewing Co beers, featuring Kona Brewing Ambassador Kimi Werner
Kumuola Foundation / Farm is nestled in the beautiful Manoa Valley, at Lua 'Alaea. Kumuola Foundation is a living, learning cultural farm dedicated to taking care of native Hawaiian plants we need for life, for the practices and arts, for the healing, and feeding. We want to create a cultural, educational, sustainable, sacred space for all our people of Hawaii and the World.
Some of our Tiki's Ohana when to help out or Kōkua. Mahalo to Kevin, Lindsey, Lexi
The Kōkua Program invites Community members to join us for a work day, every 2nd Saturday from 10am to 2pm. Projects include weeding, mulching, planting, pruning, preparing space for gardens. opening lo'i kalo, etc. Water and lunch included. For signup go to https://www.kumuolahawaii.com/
Community Service Opportunities and Student Service Learning Projects for students and families who need a place to fulfill service hours for any school or organization. Please leave your information at kumuolahawaii@gmail.com.
Shishito pepper (獅子唐辛子 Shishitōgarashi) is a sweet, East Asian variety of the species Capsicum annuum.
Painted with olive oil, and daps of sesame oil. Crushed black pepper, and Arrabbiata Sea Salt Mix, course sea salt from waters off the coast of Castiglione della Pescaisa is combined with spicy peperoncino. Parchment paper in a pie pan and oven roasted at 400 for 18 minutes. What a great pupu. About one out of every ten peppers is spicy. The occurrence of pungent fruit is induced by such factors as exposure to sunlight, and other environmental stresses.
It was Archestratos in 320 B.C. who wrote the first cookbook in history.
I want read it some day! But for now...we honor the Greek gods with this dish...
Greek seasoning on chicken in a slow cooker 13 hours...Tzatziki Sauce, Kula 🥒 cucumbers/Yogurt Sauce.
Paired with Alto Moncayo Veraton 2014
Grenache from Spain 🇪🇸
Rich black berry flavors, with a toasted almond finish and a mouth feel that is begging to be drunk again...
Made from 100% Grenache, it was aged in new French oak & American bottled without filtration. The youngest vines of Alto Moncayo are 35 years old and the oldest vineyards are over 90 years old. Their focus is exlusively on Garnacha. So yes they know how make make a great wine 🍷
hosted the 32nd Annual Duke Kahanamoku Beach Challenge on Sunday, May 7, 2017. We bought a team sponsorship and asked our ohana (staff) to come and compete against some other very good companies. We were sandwiched between two powerhouses: Hawaii Electric and Hawaiian Airlines. We ended up making it to the semi-finals in the outrigger canoe race. It was an enjoyable hands-on day of showcasing our teamwork and highlighting Hawaiian values.
This annual event draws both locals and visitors for an exciting day of team canoe races, stand-up paddle races, and kayak races at Duke’s lagoon and beach fronting the Hilton Hawaiian Village Waikīkī Beach Resort. The day’s events include community teams competing in classic Hawaiian watersports. The outrigger canoe race is an open-ocean, quarter-mile competition open to all skill levels. Teams also participate in the stand-up paddle race in Duke Kahanamoku Lagoon where paddlers race from the makai end of the lagoon and finish at the mauka end. New this year, teams also had the opportunity to compete in a two-person kayak race in the lagoon.
As Hawai‘i’s greatest waterman, Duke Kahanamoku brought great honor and dignity to Hawaiian watersports through his stellar achievements as a surfer and Olympic swimmer and through his love for the ocean. Each year the competition honors those who, in the spirit of Duke, made a significant contribution to Hawai‘i’s watersports culture. The annual fundraiser supports the multi-generational services the Waikīkī Community Center has been providing to the community for the last 39 years. In addition, visitors could browse the craft fair on Hilton Hawaiian Village’s Great Lawn featuring local crafts, goods, games and activities for the keiki. Some of Hawai‘i’s finest entertainers also performed during the event. This year's event honored John Clark, a waterman, writer, and historian who has done much to perpetuate the stories and culture behind Hawai‘i’s surf spots and coastal landmarks. Clark is the author of “Hawaiian Surfing: Traditions from the Past,” “Hawai‘i Place Names: Shores, Beaches and Surf Sites,” “Hawai‘i’s Best Beaches,” and more.
Even though we didn't win any prizes, our ohana got to engage in friendly competition with members of our community, as well as enjoy time with each other. The rewards for their efforts was a complimentary beef stew plate lunch and some hard-earned beers; most importantly, they got to cultivate and strengthen their bonds outside of the workplace while enjoying all the advantages living in Hawaii has to offer.
Marketing Executives Group (MEG) is the community of restaurant marketing professionals who are connected 365 days a year and convene every spring in Chicago. MEG's mission is to raise the level of industry excellence by connecting, inspiring, teaching and challenging each other through the exchange of ideas, though leadership and best practices. Learn more about MEG at Restaurant.org/MEG. National Restaurant Association
On Monday, March 20, 2017 at The Kahala Hotel and Resort, over 200 Hawaii Restaurant Association members and guests were in attendance to witness over 40 employees of various Hawaii restaurants and food service companies receive awards during the Employee Appreciation and Excellence Awards ceremony.
Two of our very own Tiki's Ohana were finalist:
Richard Heine - From our Culinary team
Hana Murray - From our Front of the house team
We bought a table of 10 to celebrate our employee excellence.
Top Row (L-R): Michael Miller (Tiki’s Grill & Bar) / HRA Chairman, Gregg Fraser / HRA Executive Director. Bottom Row (L-R): Collin Brown, Leila Perreira, Eric Change (Chef Owner, Moena Cafe), Shirley Chu, John Romero.
And the winners are:
Front of House – Restaurant John Romero (Sommelier) / STRIPSTEAK WAIKIKI
Back of House – Restaurant Collin Brown (Cook) / IL GELATO HAWAII
Front of House – Allied Leila Perreira (Customer Service Representative) / Y. HATA & CO., LTD.
Back of House – Allied Shirley Chu (Nutrition Assistant) / KAISER PERMANENTE
In addition, this year HRA added a new category – Best New Restaurant of 2016. Over 20 restaurants were nominated for this honor.
Last night's HRA mixer at Turtle Bay was a fantastic success!
We had 50 RSVPs and 75 folks attended. It was an awesome setting on The Point with great food and drinks. Lots of meaningful connections were made and we have four new member commitments.
Special thanks to Peter Faas for hosting us, Len Delekta, Membership Committee Chair, and Dirk Koeppenkastrop for providing Il Gelato and personally contacting many North Shore restaurants.
It was great to see so many HRA board members in attendance supporting the organization which is instrumental as we strengthen our goals to increase our industry relevance which of course translate into more members.
The Hawaii Restaurant Association is the organization unifying, representing and supporting the Hawaii restaurant and food service industry.
Hawaii restaurateur Bill Tobin tells the story of his love affair with Hawaiian cuisine—and all the nuances associated with Hawaiian fare. He does so through a series of affectionate letters to his mother, in their Midwest USA farm town. Through these highly personal letters, Tobin and author Brian Berusch explore every ingredient, dish and the chefs behind them—which about-faced Tobin's vocation into a career "Foodist" on the islands, including a stint as the president of the Hawaii Restaurant Association. Through each chapter we see the evolution of Tobin's palate, right through to the meeting of his wife and the start of his own family, whom are still highly immersed in the food arts there.
Bill Tobin grew up in a small farming community in Nebraska. After a stint in the U.S. Army prior he moved to Hawaii to attain a Business Administration degree. After founding his own restaurant company, he went on to be the Managing Partner and CEO of Tiki’s Grill and Bar LLC as well as chairman of the Hawaii Restaurant Association and technical advisor to Running a Bar for Dummies published by Wiley and Sons, Inc. He lives on Honolulu.
Brian Berusch has directed and edited various national lifestyle magazines, as well as written articles for more than two dozen titles, including Town & Country, Saveur, Wine Enthusiast and Departures. He has appeared on The Today Show as a travel and food expert. Berusch's first book was a private memoir for Aniello Lauro, celebrated hotelier of the famed Splendid Royale in Lugano, Switzerland. He lives on Honolulu.
Today's Kitchen Creations recipe features a recipe that's perfect for the holidays.
Chef Ronnie Nasuti of Tiki's Grill shows us how to make great granny's fruitcake, which can be found in Wednesday's edition of the Honolulu Star-Advertiser under the "Crave" section.
By Request| Crave Folks love this ‘spice’ cake; booze-soak now for holidays By Betty Shimabukuro October 11, 2016
Great Granny’s Delicious Fruitcake can be disguised.
Five years ago I baked a cake, brought it to work and lied about it. Told everyone it was a spice cake and watched it disappear. In reality it was a fruitcake, and those can be a hard sell.
Deanna Canario remembered that story, told in this space in 2011. “I went out and bought all the dried fruits and promptly lost the recipe,” she wrote. “Fruit is gone now, still no recipe, and I’d still like to try the fruitcake.”
Canario recalled it better than I did, actually. Had to Google myself to find the recipe, but there it was.
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I’m recycling it now because this cake is a truly fine member of the dessert family. I tried it again, lied about it again and watched it disappear again.
Also, the timing is right. If you haven’t noticed, it’s mid- October, the cosmic warning sign that the holidays are just spitting distance away. One of the options with this cake is to wrap it in a booze-soaked towel and let it sit for a month. Do this soon and yours will be ready for holiday giving. You’re welcome.
All this comes up because of Josh Violette’s search for a recipe clipped from the newspaper sometime in the ’70s that had gone missing. “The recipe was for fruitcake (possibly Grandma’s or Grannie’s) and it was distinguished by using sour cream as an important ingredient.”
The recipe dates to the 1970s and was given to me by helpful reader Dee Tyau.
It calls for sour cream, which contributes to its moistness, and the typical candied fruitcake fruits. To better disguise your cake when facing a fruitcake- averse eatership, substitute any type of dried fruit. Something tart like cherries or cranberries would be perfect.
You’ll notice that the baking temperature is 275 degrees, which might seem low, but this is not a mistake. It bakes for two hours, which produces a crisp crust and moist interior.
Great Granny’s Delicious Fruitcake
4 cups flour 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1 cup butter or margarine, softened 2 cups light brown sugar, packed 1 cup white sugar 4 large eggs 1 cup sour cream 1 teaspoon baking soda 2 tablespoons brandy (or other liquor such as whiskey) 2 cups coarsely chopped walnuts 1-1/2 cups golden raisins 2 cups diced mixed candied fruits (or the same amount of dried fruit)
Heat oven to 275 degrees. Grease two 9-by-5-inch loaf pans, then line pans with baking parchment and grease the paper. (Or use eight 5-by-3-inch pans.)
Combine flour, salt and spices.
In a mixing bowl cream butter with sugars until fluffy. Add eggs, beating well after each addition. Blend in sour cream. Dissolve baking soda in brandy and add. Gradually beat in flour mixture until smooth. Fold in nuts, raisins and candied fruits.
Divide batter among baking pans. Bake 2 hours (1 hour, 45 minutes for small pans) or until cakes are golden and a pick inserted into the center comes out clean. Let stand 20 minutes, then remove to wire rack to cool completely.
To season: Soak clean cloth in brandy (or another liquor). Wrap cakes in cloth, then cover with foil. Refrigerate at least 1 month. To give as gifts, remove cloth and wrap in fresh foil.
