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
Penfolds Winemaker Dinner Party at Tiki's Grill & Bar
Tiki's Grill & Bar
Each course of the dinner was paired with Penfolds’ exquisite wines, as selected by the evening’s hosts, Tiki’s Grill & Bar Executive Chef Ronnie Nasuti and Penfolds Winemaking Ambassador DLynn Proctor.
Penfolds, a renowned Australian wine producer, was founded in Adelaide in 1844 by Christopher and Mary Penfold. The winery is one of the oldest in Australia and produces varietals such as Shiraz, Cabernet Sauvignon, Chardonnay, Riesling and Grenache.
SOMM Film Star DLynn Proctor was named "Best New Sommelier in America" by Wine & Spirits Magazine in 2008, was a finalist in The Chaine des Rotisseurs Societe Mondiale du Vin Best Sommelier in America Competition in 2008 and 2009, and was named to the National RUDD Scholars of 2011. Proctor has been featured in Wine Spectator, Wine & Spirits Magazine, Everyday with Rachael Ray, Decanter, The Tasting Panel, WineSearcher, Huffington Post, and The New York Times. The Court of Master Sommeliers is one of the world's most prestigious, secretive, and exclusive organizations. Since its inception almost 40 years ago, less than 200 candidates have reached the exalted Master level.
Your Evenings Experience will include:
BIN 51 EDEN VALLEY RIESLING - Amuse-bouche
Kualoa ranch oyster shooter
Yuzu Ponzu, wasabi aioli, beni shoga foam
Braised and grilled island tako
pohole fern shoots, hau’ula tomato
I-BIN 311 TUMBARUMBA CHARDONNAY
Hawaiian ocean farmed moi en papilotte
choi sum, local farmed crimini mushrooms, chili saffron broth
II-BIN 2 SHIRAZ MOURVÈDRE
sous vide and charred ostrich tenderloin tataki
Wailea hearts of palm, shiitake velvet sauce, shallot frites
III-BIN 9 Cabernet Sauvignon
Ni’ihau eland sausage cassoulet
Big Island wild boar lardons, offal, tokachi hills azuki beans
IV-BIN 389 CABERNET SHIRAZ 10- “Baby Grange”
Aussie lamb & roasted chestnut agnolotti
Beet purée, escarole, anise hyssop gastriqueV-Club Reserve Classic Tawny
Manoa chocolate trio…Pistachio studded truffle, crème Brûlée, lumpia
Back up photos at Penfold's Wine Dinner Party with Dlynn Proctor
Ahi Tartar With Bubu Arare - Asian Spoons With Truffle Scented Minced Raw Ahi, Capers, Kula Onions, And Sesame Chili Oil
Built In Kitchen Lettuce Wrap – Marinated Beef Rib Eye Sizzle Brought Out To The Table
Smoked Salmon, Nalo Dill & Marscapone Cheese Cake
Tropical Fruit In A Cone Watermelon, Pineapple, Papaya, Dragon Fruit.
Lilikoi Wasabi Grilled ‘pork Wings’ -Tender Glazed And Grilled Mini Pork Chops
Main Dining & Lava Tube Room Photos For 150 Guests Seated At Lunch Double Sided Buffet Setout Side.
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Our Tiki's Ohana donated a truckload of toys to support HUGS (Help, Understanding & Group Support). The HUGS mission is to improve the quality of life for families as they face the emotional and financial hardships of caring for a seriously ill child. This maybe the 10th year Tiki's Grill & Barstaff have donated unwrapped new toys to #hugslove. Our Tiki's staff brings them to the Christmas party and then delivers all of them the next day! This year was a little extra special as if fell on the national day of giving or Giving Tuesday, #GivingTuesday. It is a movement to create a national day of giving at the beginning of the Christmas and holiday season. #TikisOhana#givingback @hugslovehawaii
HUGS has continued to grow in family numbers and services backed by a firm commitment that no family who qualifies will ever be turned away. HUGS is an entirely community supported agency through the Aloha United Way, fundraisers, grant, and generous donations throughout the years.
HUGS has continued to grow in family numbers and services backed by a firm commitment that no family who qualifies will ever be turned away. HUGS is an entirely community supported agency through the Aloha United Way, fundraisers, grant, and generous donations throughout the years.
