Nihoa - AUKAKA David G . Nottage & Peter Nottage

1955 AUG 21-24  On AUKAKA
 Ivan T . Rainwater (USDA)
 George  Carter 
David G . Nottage 
Peter Nottage 
Ed Sheehan 

The Aukaka, owned by a Honolulu insurance man, David G. Nottage, paid a visit to Nihoa in 1955. Aboard were Nottage and his brother Peter; George Carter, a Pearl Harbor mechanic; Ed Sheehan, a Honolulu radio announcer; and Ivan T. Rainwater, an airport supervisor with the plant quarantine branch of the U.S. Department of Agriculture. Rainwater, an amateur archaeologist, had been detailed to collect specimens of charcoal for radioactive carbon dating by Dr. K.P. Emory.

The party landed and established camp. The following day, a camp was set up on nearby Necker and radio communication between the two islands was established. Part of the party subsequently sailed for Honolulu, another group remained on Necker, and a third crew stayed on Nihoa. The members on Nihoa included Edward L. Caum, Harold S. Palmer, Charles S. Judd, and Bruce Cartwright.

On 20 and 21 June, the Tanager removed the parties from Nihoa and Necker, respectively (Gregory, 1924: 21-22). During the protracted visit, hydrographic work was done, plane table topographic surveys were taken, and extensive collections and studies were made of the archaeology and biota (see Appendix Table 3).
 00207-1.pdf

International Yoga Day🧘‍♂️, Tiki's Grill & Bar

Grateful for Tiki’s Ohana Outings that bring us closer within and outside of our workspace including balance and harmony into work life. Our Tiki's ʻohana came together at Kapiʻolani Park on International Yoga Day🧘‍♂️, with some heading back to Tiki's Grill & Bar for a wholesome meal to follow. We are not just a team, we're ʻohana. Happy International Yoga Day everyone!

#TikisOhana #InternationalYogaDay #tikisgrill @tikisgrill
--
Mahalo Nui Loa, 

Michael Miller / Director of Operations / Partner

Tiki's Grill & Bar -  2570 Kalakaua Ave, Honolulu, HI 96815

808-923-8454          www.tikisgrill.com 

Hunting Invasive Species at the 2023 U.S. Spearfishing National Championships: 100 Competitors Making a Difference

Crystal-clear waters off Kona, Hawaii, provide the stage for a unique gathering of the spearfishing community—an event combining competition, environmental responsibility, and local culture. The U.S. Spearfishing National Championships, attracting 100 free-diving competitors this year, is directing its focus on hunting invasive fish species.

The tournament, hosted at the Waikoloa Canoe Club on Thursday, June 15th, is part of a strategic initiative to combat the adverse impacts of invasive fish species on Hawaii's delicate marine ecosystem. Participants are tasked with hunting three specific invasive species: the Roi (Peacock Grouper), the Ta‘ape (Blueline Snapper), and the To'au (Blacktail Snapper).


Invasive species, though sometimes neglected in broader environmental conversations, pose significant threats to local ecosystems. They can rapidly proliferate in new environments, disrupting the delicate balance of ecosystems. In Hawaii's unique marine environments, these disruptions can be particularly damaging.

The Roi, Ta‘ape, and To'au—introduced to Hawaiian waters in ill-advised attempts to supplement local fisheries—have proven more harmful than helpful. They out-compete native species for food and habitat, disrupt local ecosystems, and can introduce diseases.


The U.S. Spearfishing National Championships offers a valuable opportunity to control these invasive species' populations and raise awareness about the issue. Competitors will be diving from 8:30 am to 2:30 pm, aiming to catch as many of these target species as possible within a set boundary.

Notably, two of the top competitors are friends of Tiki's Grill & Bar—Justin Lee and Kimi Werner. Justin, a former member of our team, and Kimi, who participated in a fundraising event and accompanied our chef on a diving expedition for octopus, bring their expertise and commitment to this critical cause.


The championships, both a physical challenge and a race against time, require competitors to complete their dive and cross the finish line by 3 pm. Results will be celebrated at the Awards Banquet the following evening, acknowledging competitors' skills and contributions to preserving Hawaii's marine life.

The 2023 U.S. Spearfishing National Championships showcase how sporting events can contribute to ecological efforts, transforming challenges into opportunities for positive environmental action. Each spearfisher who dives into the azure Hawaiian waters contributes to preserving the ocean's beauty for future generations.

A Koa Canoe my Grandfather David Nottage was named Ilima


One example of his restoring skills is on display at the Outrigger Reef. "The Ilima was once owned by David Nottage," Perry explained. "It is a rare two-man koa once common, but only a handful remain. When it was originally built, there were hundreds of similar canoes of this type. It came to Oahu in the 1950s, probably from the Big Island because of the abundance of koa, before Nottage acquired it in extremely poor condition from a kama'aina family in the late 1960s."

The Ilima is 15 feet long and weighs approximately 150 pounds and was primarily used for inshore fishing. "Termite damage was extensive," Perry said. "Before I finished, I had replaced the bottom and mo'o with koa. The new ama is wiliwili, and the i'akos hau; new seats and wae were installed. My past experience in canoe restoration dates this canoe between 1920 and 1925. Because this type of canoe was numerous and unimportant, no one kept records of the builder; nor is the given name known. Nottage named it Ilima for the flower of Ohau."

Perry finished restoration in February 2012, and David Nottage was able to enjoy Ilima until he passed away later that same year, after which his family placed the custody of Ilima with Tay Perry and Friends of Hokule'a and Hawai'iloa for charitable purposes.



DONN BEACH - THE WATUMULL FOUNDATION ORAL HISTORY PROJECT DONN BEACH (1907 -

A good read. 

DONN BEACH THE WATUMULL FOUNDATION ORAL HISTORY PROJECT DONN BEACH (1907 - ) Donn Beach, greatly-admired and greatly imitated restauranteur, describes the early experiences, including a voyage to Australia, that led to his lifelong interest in the South Pacific area. Mr. Beach reminisces about his years in Hollywood in both the movie and restaurant industries, and his military service during World War II. He shares anecdotes about many well-known personalities he has met throughout the years. Perhaps best known for his restaurants, Mr. Beach has also served as a consultant for resort development and has devised a number of visitor attractions for many tourist areas, including Waikiki's famous International Marketplace.

 © 1987 The Watumull Foundation, Oral History Project 2051 Young Street, Honolulu, Hawaii 96826 

Max from KHON2 Visits Tiki's Grill & Bar for Mother's Day & Graduation Weekend in Honolulu

LOCAL NEWS - KHON2 NEWS 

Busy weekend for restaurants with Mother’s Day, Graduation

Join Max as he explores Tiki's Grill & Bar in Honolulu during the busy Mother's Day and Graduation weekend. Watch as Director of Operations and Partner Michael Miller discusses the growing demand for reservations, their special menu offerings, and how they're catering to local families during these challenging times. Don't miss out on this insider look at Hawaii's thriving restaurant scene!

by: Max Rodriguez Posted: May 7, 2023 / 07:06 PM HST / Updated: May 7, 2023 / 10:46 PM HST


HONOLULU (KHON2) — Next weekend is expected to be a busy one for Hawaii restaurants, not only will it be Mother’s Day but graduations are also taking place on the same weekend, but those waiting last minute to make reservations may still be in luck. 

The Tiki’s Grill & Bar Director of Operations and Partner Michael Miller said business is picking up, especially with the summer months approaching. He said reservations are coming in for Mother’s Day Sunday brunch, but they still have some availability during the later evening hours.

Miller said, “If you don’t have a reservation it may be up to an hour-long that day because most of the places that have been around that are doing a great job are going to be busy.”

Other places like 53 By The Sea have been fully booked since a couple of weeks ago. The restaurant manager Royce Takahashi said they are planning on being fully staffed. 

“A lot of it is a mental game as well,” Takahashi said. “But the staff here you know they’ve, they work very hard and it’s nothing that’s really new to them. As long as you come in with a good mindset, a game plan for service it should go, it should go smoothly, knock on wood.”

Restaurant kitchens have been preparing for this coming busy weekend for months. From creating a fixed menu or buffet, and making sure the ingredients are available.

Miller said they also factored in the cost of the items on the special menu and how much customers are willing to pay for a meal. He understands many local families are working hard to just pass by during economic hardships. 

“If you look at our pricing compared to some of our other friends in the industry, we priced ours below theirs,” Miller said. “And we did that on purpose because we didn’t want to gouge families so we thought ours was fair, to help cover our costs, make a little bit of money but really give a great experience.”

Even on Sunday, some restaurants may have a couple of tables set aside for walk-ins, or they could offer bar seating. 

The Hawaii Restaurant Association Executive Director Sheryl Matsuoka is asking folks to notify restaurants if they need to cancel, other people may be looking for that reservation.

Matsuoka said, “My recommendation is to call the restaurant, many times you can call the restaurants and they will say, ‘Hey guess what someone just canceled I can put you in on these times,’ a lot of times if you do call you might be able to get a reservation." Many restaurants will be updating their availability online as the week goes on, they asked that customers to continue checking if there is a certain time they want. 


Tiki's Grill & Bar -  2570 Kalakaua Ave, Honolulu, HI 96815

808-923-8454          www.tikisgrill.com 

https://www.khon2.com/local-news/busy-weekend-for-restaurants-with-mothers-day-graduation/

Unveiling the Secrets: How We Prepare for a Mother's Day Celebration at Tiki's Grill & Bar

In Hawaii, Ohana is of utmost importance, and taking mom or tutu out for Mother's Day is a cherished tradition. At Tiki's Grill & Bar, we consider it our kuleana (responsibility) to host a memorable experience for the whole family. That's why we change our style of service to a buffet and welcome so many kama'aina and visitors. In this behind-the-scenes look, we'll share how we prepare for a Mother's Day celebration at our restaurant.

Step 1: Reflecting on the past
Our preparation starts with reviewing notes from previous years, including chef and manager insights, guest counts, online reviews, and staffing notes. We evaluate what worked and what could be improved to ensure we're offering the best experience possible for our guests.

Step 2: Scoping out the competition
We reach out to other establishments and gather information on their offerings for Mother's Day. By building a competition grid, we can understand what others are providing in terms of hours, menus, service style, and pricing for both keiki and adults.

Step 3: Collaborating with our entire team
The preparation for Mother's Day at Tiki's Grill & Bar is truly a team effort. Our chefs Ronnie, Jason, and Mikey reflect on past successes and consider new menu ideas, ensuring that we can source ingredients at prices that allow us to make a profit. Meanwhile, Jenni, our manager in charge of holiday planning, coordinates with Jennifer on staffing, building the OpenTable plan, writing scripts, and managing dozens of logistical details, from ordering tablecloths and linen napkins to ensuring we have crab crackers on hand, planning the flow in OpenTable, and handling the logistics of payments.
However, it doesn't stop there; it takes the whole management team's dedication and expertise to plan and execute a successful Mother's Day celebration. From the bands providing live entertainment to the dishwashers, every member of the Tiki's Grill & Bar family plays a vital role in making the day special. The synergy between the various departments is essential for smooth operations and an unforgettable experience for our guests.

Step 4: Crafting the menu
Our team assembles a mouth-watering menu, including various stations, hot foods, and a salad/cold bar. Some highlights include Alaskan Snow Crab Legs, a "Build Your Own" Omelet Station, Hand Carved Salt Crusted Prime Rib, Togarashi Seared Salmon, and a Poke Bar featuring Ahi, Marlin, and Salmon. To top it all off, we offer an extensive assortment of desserts, including Lilikoi Cheesecake and sheet cakes.

Step 5: Coordinating with other departments
While Jenni oversees the holiday planning, it takes the coordination of eight other managers and departments to pull off this incredible feat. From the front of house to the back of house, every team member plays a crucial role in ensuring a successful and enjoyable Mother's Day celebration.

Step 6: The big day
With everything in place, we open our doors to welcome families looking to treat their moms to a special Mother's Day meal. As guests arrive, our well-prepared team works together seamlessly, delivering an unforgettable experience for all.

At Tiki's Grill & Bar, we take our kuleana seriously when it comes to providing a memorable Mother's Day celebration for the whole Ohana. https://www.tikisgrill.com/mom

PRO TIP  no matter where you take your family make your reservations in advance.

#BehindTheScenes, #RestaurantSecrets, #MothersDayAtTikis, #TikisGrillAndBar, #HawaiianOhana, #MomsDayFeast, #CelebrateMom, #TutusDayOut, #MotherhoodInParadise, #AlohaMothersDay, #TikisMoments, #MahaloMoms,