Tiki's Grill & Bar was proud to be chosen to do the state Retro ReLaunch of Primo Beer
This was an industry party that rocked Waikiki.
Congratulations to Jay and Aki.
The Coconut Club is completely private and offers the most sensational view of Waikiki. There is beautiful back drop of Diamond Head and the feeling of having the ocean right in your backyard, you see the beach and sunset. On Fridays fireworks over the water can been seen. The Coconut Club is available until 10:00pm. http://bit.ly/COCONUTCLUB
Location, food, drinks and service by Tiki's Grill & Bar
www.tikisgrill.com or call 808-923-8454
Hawaii wedding officiant, Reverend James Chun has been a respected member of the wedding community since 1999. Personable and charismatic, James is highly sought after amongst couples of all denominations on Oahu and recommended by some of Hawaii's finest wedding establishments and many couples who have had their Honolulu weddings on the beach. With over a decade of experience, James brings a sensible and warm understanding when working with your venue, planner, photographer and videographer. He is a member of the Oahu Wedding Association, The Wedding Cafe, Hawaii Wedding Space, and NACE. If you are looking for a Hawaii wedding officiant for your special day, contact Rev. James today.
Rev. James Chun is featured on Martha Stewart Weddings | Wedding Wire | MyWedding.com | Event Wire
Video By Michael Miller Iphone5
Sauvignon Blanc 2011
Smoked Trout Roe, Big Isle Hearts Of Palm Purée
I-Pinot Gris 2010
Calamansi, Sea Asparagus Pistou, Himalayan Mineral Salt
II-Riesling 2013
Pioppini, Bamboo Shoots, Squid Espuma
III-Pinot Noir 2010
Hudson Valley Foie Gras, Candied Tomato Jam, Polenta Stuffed Zucchini Flower
IV-Merlot Cabernet Sauvignon
Ahman’s Mint Chutney, Cambozola Apple Turnover, Hau’ula Haricot Vert
V-Merlot Cabernet Sauvignon
Pirie Mango, Bubbies Ultimate Vanilla Ice Cream, Cabernet Splash
TRAVEL INDUSTRY MANAGEMENT
COURSE: TIM 3210 - Food and Beverage Management
PROFESSOR: Jerome Agrusa, Ph.D.
This course is designed as an upper level food and beverage management class. This course will introduce students to various food and beverage service organizations and different management techniques. Also, an analysis of the principal operating problems and procedures as they relate to the various types of food and beverage operations ranging from fast food to gourmet facilities. Factors to be addressed include: delivery systems, cost controls, menu planning, inventory analysis, ethnic cuisine and service, and sanitation standards.
By the end of this course, students should be able to identify different types of food service systems from a number of different countries, which will cover the HPU Theme of global systems evaluate and analyze food and labor costs, and identify safety and security issues. These objectives will cover the HPU Theme of world culture. The student will acquire the management techniques of cost control and understand how ethics and facilities management play a major role as a food and beverage service manager, which cover the HPU Theme of values & choices. The HPU Themes of communication and research will be covered by the group research project in which all students must write as well as present their semester project to a panel of industry leaders at the end of the semester. This project counts for 25% of the semester grade.
Bobbie Hasselbring's feature on Farm To Table Restaurants on Oahu on the Real Food Traveler website which includes Tiki's and Chef Ronnie.
Below is just a short clip of the over all feature. Read the full story.
At Tiki’s in Honolulu, you could make a meal from their large selection of appetizers (called pupus in Hawaiian).
In Honolulu, Tiki’s Grill and Bar is a great choice for an authentic taste of Oahu. Talented Chef Ronnie Nasuti works with local farmers and food purveyors and serves delectable farm-to-table island dishes.
We went to Tiki’s for dinner and sat on a second floor deck surrounded by palm trees, beginning our meal with sweet, crumbly pink taro rolls served with vanilla butter.
The restaurant offers a huge appetizer ($12-15) menu (called pupus in Hawaii), including light, fresh ahi tartare with truffle oil and tiny rice balls; grilled ahi (cooked rare) with thinly sliced mango marinated in rice vinegar with sesame seeds; crispy coconut shrimp with garlic aioli; panko crusted calamari steak; cold shrimp salsa; and, one of our favorites, sweet, fruity guava gazed ribs.
The mac nut crusted mahi mahi at Tiki was lightly crusted and seared.
For entrees, there are plenty of fresh fish options. The grilled ahi was cooked rare and had a nice smokiness. It was served with garlic potato shreds, grilled asparagus, and a buttery scampi sauce with fresh tomatoes. The macadamia nut crusted mahi mahi was lightly crusted and seared. It was served over orzo pasta, mushrooms, spinach, diced tomatoes, roasted garlic, and lemongrass cream sauce. Delicious!
The portions at Tiki’s Grill and Bar are generous, but do save room for dessert. Their specialty is warm green tea butter cake served with vanilla ice cream and raspberry coulis that will make you swoon.
Tiki's Grill & Bar entered the Waikiki Community Center's (WCC) 29th annual Duke Kahanamoku Beach Challenge at the Duke Kahanamoku Beach and Lagoon at the Hilton Hawaiian Village.
The challenge is a fun, community event for both local residents and visitors that features outrigger canoe racing, ancient Hawaiian makahiki games and entertainment.
Jake Shimabukuro and Henry Kapono were among the entertainers.
The Duke Kahanamoku Beach Challenge festivities kicked off at 9 a.m. with a double-hulled canoe procession, an oli` and kahiko by Halau Hula `o Hokulani and Kumu Hula Hokulani DeRego and Larry DeRego.
