Bacon Wrapped & Bleu Cheese Stuffed Mochi -
Cream cheese, bleu cheese & shiso stuffed bacon wrapped mochi. Drizzled with truffled nitsume, sweet chili sauce, kizame.
Thursday Night Sailboat Races in Kaneohe. Sailing in Kaneohe bay on Puanani a Beneteau 39.3
BULKHEAD RACE - 6:00 PM
Rurubu Information
Name of the Guidebook: RURUBU JOHOBAN Honolulu
Publicated: JTB Publishing Inc.,
Issuing Date : June 2015
Circulations: about 154,000
Distribution: All Japanese book stores and JTB domestic offices as well as certain overseas outlets
Number of Pages: 256
PPrice: ￥1000 （＄8）
We had another amazing launch party hosted by Southern Wine & Spirits, as Skyy infusions debuted their mouthwatering Texas Grapefruit infusion and Pacific Blueberry vodkas. To see all the photos go to: https://www.facebook.com/media/set/?set=a.10152654081912452.1073741841.46208052451&type=3&uploaded=83
It was the perfect night for a party, with KB Riley providing a live soundtrack and ending with their upbeat version of Bruno Mars’ “Uptown Funk”. The sun set in a brilliant orange glow, highlighting our beautiful fresh Texas grapefruit candlelit centerpieces and providing a contrast to the iconic Skyy blue bottles.
Our beautiful bartenders were mixing drinks all night to 150 of Hawaii’s finest industry folk hailing from restaurants, bars, retail locations, and hotels. Some crowd-favored cocktails were the Horizon Shine, featuring Skyy Texas Grapefruit, orange juice, pineapple juice, and a splash of lime; and the Pacific Breeze, a refreshing blend of Skyy Pacific Blueberry and lemonade.
Chef Ronnie worked his magic once again with an array of perfectly paired dishes, which included an original Grapefruit Ahi Crudo, a Watermelon Salad with Feta and Blue Berries, Blue Berry Glazed BBQ Baby Back Ribs, and two of our house favorites: Garlic & Togarashi Peppered Edamame, and Coconut Shrimp. Chef personally manned the Live Action Smoke Meat Station, where he handed out fragrant Smoke Meat spoons that were hot off the wok.
From the giveaway Blue Tongue Specialty Tiki Mugs, to the take-your-own-photo booth provided by Photo Box Hawaii, to our talented bartenders, servers, and greeters, this was a definitely a launch party for the books. Tiki’s is proud to also serve Skyy’s Citrus, Georgia Peach, Vanilla Bean, Moscato Grape, Wild Strawberry, Pineapple, Blood Orange, Coconut, Dragon Fruit, Cherry, Passion Fruit and Raspberry flavors. We hope to see you here at Tiki’s Grill & Bar enjoying the fruits of their labors very soon!
Made with natural ingredients, these new infusions blend juicy grapefruit and ripe blueberry with SKYY’s premium distilled vodka, creating two vibrant spirits that are perfect for any cocktailing occasion. SKYY’s progressive spirit means selecting only the finest natural ingredients to capture the essence of each fruit flavor. Pairing its proprietary, innovative infusions process with one of the juiciest grapefruit varietals, SKYY Infusions Texas Grapefruit has captured the true taste of fruit ripened on the tree until the peak of perfection. In recent years, US consumption of fresh blueberries has been on the rise. Tapping into the current trend towards natural, infused products, SKYY Infusions Pacific Blueberry has bottled the essence of fresh blueberries and offers smooth vodka bursting with intense, fruit-forward, ripe blueberry aroma and taste.
Mahalo to NADINE KAM for here blog post http://www.honolulupulse.com/2015/02/take-a-bite-tikis-welcomes-skyyinfusions/on
Kõ Hana Hawaiian Agricole Rum. Distilled from rare, native Hawaiian sugar cane.
Robert Dawson and Jason Brand take the staff on a tour of the operations.
Making rum from fresh-pressed sugar cane juice, in the style of a rhum agricole from Martinique and cachaca from Brazil.
Whereas 99 percent of rum starts with molasses, the byproduct of industrial sugar production, Kō Hana is making rum from hand-harvested, fresh-pressed sugar cane juice, in the style of rhum agricole from Martinique.
And the beauty of cane juice rum is that Kō Hana can produce rums from single varietals of sugar cane. Each month, Dawson & Brand uses a different sugar cane to distill their rum.
Tiki's Grill & Bar is proud to be one of the few spots on Oahu to serve Kõ Hana Hawaiian Agricole Rum.
http://www.kohanarum.com/
www.tikisgrill.com
Shot & Edited by @kenny_monroe
Produced by @serenafofina and @kenny_monroe. Cinematography by @freedomedia #tikisgrill #coronarita
Yelp Hawaii helped rasie $3,732 for this year's #HonoluluAIDSWalk. Tiki's Grill & Bar rocked it out at this year's rock-themed #yelpapalooza, by staff donating their time and giving away Salmon Tartar Cones.
( Invite your friends and family to walk on 4/19.)
This exclusive event, besides being a blast, was for a great cause: all donations went toward the Life Foundation & the Honolulu AIDS Walk.
Our Executive Chef Nasuti, hit it out of the park once again with his delish Salmon Tartar Cones.
Minced with onion and yuzu tobiko, this savory lollipop with an edible tuille cone was topped with avocado mousse and a bright red jalapeno!
Our rock star Tiki's staff helped make the entire event a success, with Daniel Picketts and Jon Hollinger banging out the cones at record speeds, and Nadia Fale and Jenni Liu handing out the treats to Yelpers who kept coming back for seconds and thirds.
The three bands that rocked the house throughout the night all gave stellar performances, especially our friends The Push-O-Verse, who came straight from their gig at Yelpapalooza to perform at Tiki's.
After all was said and done, Honolulu's First Ever Yelpapalooza was a smash hit, and we at Tiki's Grill & Bar feel fortunate to be a part of such a great cause with all the rock stars of the Yelpiverse.
Mahalo to all those that came out to help with the imu and Kalua pig fundraiser for Halau O Na Pua Kukui.
This event was hosted at a long time Halau supports home in Nānākuli. Located near the southern end of the Waiʻanae mountain, on the island of Oʻahu, City & County of Honolulu,Hawaii, United States. It was a wonderful way to spend the day.
This imu event was done in it’s own unique style style to match the equipment and location and volume of pig to be cooked and packaged.
Kālua is a traditional Hawaiian cooking method that utilizes an imu, a type of underground oven. The word kālua, which literally means "to cook in an underground oven", may also be used to describe the food cooked in this manner, such as kālua pig or kālua turkey, which are commonly served at luau feasts.
Traditionally, a fire using kiawe wood (mesquite) Logs wood is built in a dirt/sand pit called the imu. River rocks are then placed in the pit to retain cooking heat long after the flames have burned down to coals. Once the rocks have become extremely hot, the hole is lined with hali’i, sliced banana stumps and Ti leafs.
To maintain even heating and to retain the meat's natural moisture, the meat is covered with wet burlap, then a tarp and with a layer of sand or soil. The meat is then left to cook in the pit for six to seven hours, absorbing smoke and steam from the koa wood and banana leaves. When the meat is fully cooked, it is removed from the imu and shredded by hand and bones are removed. This is done to allow the fat to mix with the meat to help maintain its uniform consistency and flavor
Uncle Ed Collier is the kumu hula of Halau O Na Pua Kukui.
Brewer tour and then a Hawaiian oli shared by Blake “Brutus” La Benz. Welcoming from the founders & leaders and then a great party!
Aina Brown Ale made its official debut at the Kona Brewhouse Oasis with a concert featuring The Green, a wildly popular Oahu-based reggae band, and Gomega, a Maui-based band with ties to David Bell, one of the two local Hawaiian actors who star in Kona’s TV commercials.
THE BEER:
The first release in the series, Aina Brown Ale, pays tribute to the earth by incorporating Kalo (taro root) into the brewing process. A beer inspired by the earth deserves a non-profit partner who is equally tied to the earth, which makes Sustainable Coastlines Hawaii the perfect partner and worthy recipient of a portion of the proceeds raised from the sale of this limited-edition beer.
THE BAND:
Caleb Keolanui – Lead Vocals
Ikaika Antone – Keys, Lead Vocals
JP Kennedy – Guitar, Lead Vocals
Zion Thompson – Guitar, Lead Vocals
Brad “BW” Watanabe – Bass, Keys
Jordan Espinoza – Drums
Kailua-Kona, Big Island of Hawaii
Tiki’s Grill & Bar
CHEF RONNIE NASUTI PRESENTS
Valentine's Day Prix Fixe Dinner Menu 2015
Saturday February 14, 2015
Full dinner menu also available
Course One
HEART-SHAPED ISLAND GROWN CENTER CUT WATERMELON SALAD
Nalo Farms Mint, Basil & Micro Arugula, Drizzled With Dark Balsamic, Hawaiian Salt, Naked Cow Dairy Locally-Crafted Feta & House Made Harissa Swipe.
SUGGESTED WINE PAIRING PERRIER JOUET CHAMPAGNE 15
Course Two
“KONA COLD” WHITE CLAM ANGEL HAIR
Nalo Tomato Raisins, Small Kine Farms Crimini Mushrooms, Nalo Tatsoi
SUGGESTED WINE PAIRING VILLA MARIA PRIVATE SAUVIGNON BLANC 8.95
Course Three
PETITE FILET MIGNON AND TRISTAN LOBSTER TAIL
Truffle Perfumed Kahuku Corn Grits, Rose Water Hollandaise, Shiraz Beurre Rouge
SUGGESTED WINE PAIRING PENFOLDS SHIRAZ BIN 2 MOURVEDRE $10
Course Four
CHOCOLATE TRIO
(DO YOU LOVE CHOCOLATE AS MUCH AS THE PERSON SITTING NEXT TO YOU?)
Chocolate Orange Tulip, Chocolate Peanut Butter Spring Roll, Striped Strawberry
SUGGESTED WINE PAIRING PENFOLDS CLUB RESERVE, TAWNY PORT $7
$49 plus tax and tip
add 4 course wine flight for $30$199 for an ocean railing table, including Valentine's Day Prix Fixe Dinner Menu for two,
bottle of champagne, take home rose and chocolates
(Ocean railing tables are available only as a pre-paid package – please go to eventbrite.com.)
Other main dining reservations can be made by calling 808-923-8454
Dinner Reservations from 4:00 pm – 10:30 pm
or by going to Tikisgrill.com
Full dinner menu also available
Live Music: 5:00 pm Johnny Helm, 7:30 pm Harold Kama Jr., 10:30 pm Ellsworth & PioFree Valet Parking
