Penfolds wine dinner with Chef Ronnie

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 gastrique

V-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 

Large Party Pupu items at Tiki's Grill & Bar

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

 

Tiki's Ohana donated a truckload of toys to support HUGS

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.

People are eating out more in Waikiki, but drinking less PBN - Restaurant Trends

People are eating out more in Waikiki, but drinking less PBN - Restaurant Trends

News Clipping from Pacific Business News.: by Bill Cresenzo:

As a director of operations at Tiki's Grill & Bar in Waikiki, Michael Miller knows something about Hawaii's robust restaurant scene.

He said that visitor counts are up, and locals come to eat in Waikiki because "Waikiki has value to it."

His observations about Hawaii's restaurant scene:

• Public transportation and new car services such as Uber have helped increase the number of people who go to Waikiki to eat.

• Technology has drastically changed the way people eat. For example, diners used to rely mostly on guidebooks for information about restaurants. Now, they rely on websites such as Yelp ...To continue reading subscribe now





Bill Cresenz

Reporter - Pacific Business News

Bill Cresenzo covers residential real estate, retail and restaurants for Pacific Business News.Twitter | Bill Cresenzo feed

http://www.bizjournals.com/pacific/print-edition/2014/10/31/people-are-eating-out-more-in-waikiki-but-drinking.html 

Chef Ronnie Nasuti featured in Showcase Dinner Wai-TIKI Comes to Leeward


News Release links to full list of News Release archive

Chef Ronnie Nasuti
Chef Ronnie Nasuti

Chef Ronnie Nasuti of the award-winning Tiki’s Grill & Bar joins the students of Leeward Community College's Culinary Arts program for a special Chef Showcase Dinner on Friday, November 7 at The Pearl. 

The Chef Showcase Dinner is offered once each semester, providing Leeward Culinary students the chance to work along side guest chefs and learn directly from Hawaii's finest.  The event is open to the community.

The Menu:

New Zealand farmed King Salmon Crudo
Calamansi, Shiso Sea Asparagus Pistou, & Black Lava Salt
Birichino Malvasia Bianca

Kauai Shrimp & Day Boat Scallop Sphere
Big Island Avocado, Green Tea Blini, and & Uni Butter 
Domaine Skouras “Zoe” White Wine

Truffle Scented Polenta Stuffed Quail 
Hamakua Mushrooms, Nalo Tat Soi, & Roasted Grapes Pignoli
Domaine Fontsainte Corbieres

Island Steak & Eggs
Kulana Grass Fed Beef Tenderloin, Sumida Watercress Puree, Yukon Gold Potatoes, & Peterson Farm Sous Vide Egg
Cyriaque Rozier “Les Traverses de Fontanes”

Okinawan Sweet Potato Ice Cream with Waialua Coffee Tapioca

Coffee, Tea

COST: $70 without wine, $85 with wine

Seating from 6:00 p.m. 
Please call 455-0528 for information and reservations.

About the Chef
Executive Chef Ronnie Nasuti developed his skills at the Les Dames d’Escoffier Society and completed a culinary apprenticeship at the Copley Plaza Hotel in Boston.

When he first came to Hawaii, he worked at Horatio’s (now Kincaid’s), before moving to the former Roy’s Park Bistro location, learning every station including 24-hour room service and pastry.  He then went to the flagship restaurant in Hawaii Kai where he trained further under Chef/Founder Roy Yamaguchi, Corporate Chef/Partner Gordon Hopkins and Corporate Chef Hawaii Jacqueline Lau. Chef Ronnie went on to become Sous Chef at Roy’s Poipu Bar & Grill on Kauai, then Executive Chef at Roy’s Hawaii Kai after fulfilling an opportunity as the Executive Chef at Chez Michel in Honolulu.

After a proven record of successful and distinguished accomplishments, Chef Ronnie has chosen to hang his hat at Tiki’s Grill & Bar, steering this favorite destination for locals and visitors alike to a higher level of dining and excellence. Chef Ronnie, who believes in the farm-to-table movement, brings in island fresh produce, breads, local grass-fed beef and locally caught or raised fish every week. His delicious signature items and dinner specials that fuse Hawaiian/Pacific Island with American cuisine are the result of his dedication to the craft and cooking with locally grown and raised food.

A familiar face in Hawaii’s culinary scene, Chef Ronnie is a frequent guest on “Hawaiian Grown TV” and regularly represents Tiki’s at charitable events. An effective and motivational trainer from both the front and back of the house, Chef Ronnie continues to be inspired by working with the best chefs in the world.

For more information, visit: http://events.leeward.hawaii.edu/event/chef_showcase_dinner_at_the_pearl#.VDyOstTF9QY




Mahalo Nui Loa,

Michael C. Miller
Director of Operations
Tiki's Grill & Bar

808-923-Tiki (8454)

MichaelM@tikisgrill.com
www.TikisGrill.com

http://about.me/michaelTikis

America's Restaurants -- Industry of Opportunity

As the second largest private-sector employer in the country, America's restaurants are an economic force, but that statistic doesn't fully tell the story of the millions of individuals who are living the American Dream by working in our industry. This video captures a few poignant stories that help tell the 'Industry of Opportunity' story.

America's Restaurants, A Hunger to Serve

America's Restaurants, A Hunger to Serve, is the third video in the America's Restaurants series focused on community giving and philanthropy. This inspiring new piece will showcase the extensive and immeasurable efforts made by the restaurant industry and the important role that restaurants play in their communities, improving the quality of life for all they serve each and every day.


Team Tikis goes to the finals! Legends Surf Classic.

 Team Tikis goes to the finals and Takes Second out of 21 Teams! 


Tiki's is in the finals!

The 13th annual Duke's OceanFest features a variety of ocean sports that were close to Duke Kahanamoku's heart, including Longboard Surfing, Paddleboard Racing, Swimming, Tandem Surfing, Surf Polo, Beach Volleyball, and Stand-Up Paddling. The events will be held throughout Waikiki from August 16-24, 2014.