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.
NOON Tomorrow Sunday July 13, the Red Bull Party Wave will bring teams together to showcase the “most ingenious, innovative and downright wacky surfing crafts” at Queen’s Beach in Waikiki. Surfers, thrill-seekers and creative types.
Pregame warm ups for fans start at Tiki's Grill & Bar at 10:30am and then we walk over to Queens Beach!
Come see what our Tiki's gang came up with!
The Red Bull Flugtag event is watched by millions ever year, but this year, the energy drink company is hosting a special event with a Hawaiian twist a week from tomorrow on July 13.
The inaugural Red Bull Party Wave will be a surf competition featuring 12 teams. The teams will be building homemade vessels that they’ll use to catch a wave at world famous Queen’s Beach.
Similar to Red Bull’s Soapbox Race and Flugtag competitions, the Red Bull Party Wave will gather 18 teams who have all worked to build a craft from eco-friendly materials that float and don’t use any type of external energy source (including sails).
Competitors will be judged on the following criteria:
» Craft creativity
» Team showmanship
» Wave performance
Along with building something that will survive the surf, teams are also expected to trick out their creations (and themselves) and perform a skit on the beach prior to going in the water.
Two-time ASP World Champion Carissa Moore, world-class waterman Kainoa McGee and surf photographer Zak Noyle will judge the crews on craft creativity, team showmanship and wave performance.
The winners of the Red Bull Party Wave will receive a hand-carved trophy and a trip for the entire team to the Red Bull Air Race in Las Vegas and a hand-carved trophy.
Congratulations to Tiki's Grill & Bar Bartender Alejandro for winning "The Waikiki Master of Mix" bartender competition.
He entered Hula Ahi (Firedance) made with Olmeca Altos Reposado Tequila, fresh mango purée, orange juice, & lime juice with jalapeño & mango slices!
This was a part of Good Taste Series: Waikiki Edition the Hyatt brings together a new generation of culinary and beverage stars.
It was an SOLD OUT incredible night when seven Hyatt up-and-coming chefs from throughout North America competed in the Good Taste Series: With a cook-off and Waikiki Masters of Mix bartender competition with top Oahu bartender.
The Hyatt invited 6 top mixologist from around Oahu. And seven Hyatt Chefs:
Jon Matsubara Hyatt Regency Waikiki Beach Resort and Spa https://www.facebook.com/HyattRegencyWaikikiBeach
Audrey Spence Grand Hyatt Seattle and Hyatt at Olive 8
Gevin Utrillo, Hyatt Regency Maui Resort and Spa
Reno Rodriguez, Grand Hyatt Kauai Resort and Spa
Gary Johnson, Andaz Maui at Wailea Resort
Rebecca House, Hyatt Regency Calgary
Jeff Coil, Hyatt Regency Bellevue
Donations benefited the KCC Culinary Arts Program, recently rated one of the Top 20 culinary schools in the United States.
Mahalo to all the #tikisgrill ohana that showed up and supported Alejandro!
#hyattwaikiki #masterofmix #goodtasteseries #Altos #waikiki #tikisgrill @tikisgrill #HyattRegencyWaikikiBeach #tikisgrillohana #bar #bartender #hidrinks #winner #Hawaii #oahu #hyatt #alohaislandgirls
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.