Kaleo CD Release Party - FRIDAY 11/15 at Tiki's Grill & Bar

Come down for the CD Release party of Overhead from Kaleo Vai 

CD RELEASE PARTY, NOV 15TH! FREE AND OPEN TO PUBLIC!

“Kaleo’s music stands on its own merit.” John Berger, Honolulu Star Bulletin 

“He’s different, he’s yesterday…he brings pleasure to the ears.” Wayne Harada, Honolulu Advertiser 

“His style is reminiscent of some of the great music of Hawaii’s past.” John Kitakis, Luthier, Ko’olau Guitar & Ukulele Co. 

Preview and buy is songs on Itunes

Quickly becoming one of Oahu’s most influential music-makers, Kaleo has been sought after by locally and nationally renowned entertainers alike for his soulful presence and creativity. 

In less than a year since the release of Aloha Monday (June 2008), he has shared the stage with American Idol’s Camile Velasco and platinum recording artist Colbie Caillat, written and collaborated with Na Leo’s award-winning singer/songwriter Lehua Kalima, garnered a nomination from the Hawaii Academy of Recording Arts for Jazz Album of the Year, and entertained troops in the Middle East where Miss Hawaii 2008, Nicole Fox, danced hula to his first single and best-selling track, Aloha For Now. 

Kaleo’s musical ear began to develop at the age of eight as a member of the Honolulu Boy Choir. Raised in Pupukea on Oahu’s North Shore, he graduated from Waialua High, and studied blues and gospel at the University of Oregon. In 2004, he broke into the entertainment business as lead singer of the Krush. 


High School Culinary Mentoring

High School Culinary Mentoring

  
Chef Ronnie Nasuti demonstrates

 Tiki's Executive Chef Ronnie Nasuti taught an HCEF class at Pearl City High School.  Twenty-five culinary students learned about Sous Vide and the professionalism required to be a chef. 

Chef Nasuti prepared Furikake Salmon with Poached Egg and Beet Butter demonstrating the immersion circulator and vacuum sealer. 

Shawn Kimball, Pearl City Culinary Instructor, said that the class opened the students eyes to what it takes to be a chef and to techniques used in the professional kitchen.  As a chef instructor, it was a learning experience for me, too. 

 The students will visit Tiki's in the Spring semester as a part of the culinary mentoring program.

 Twenty-three high schools (Oahu, Maui, and Hawaii Island) are paired with chefs as a part of the HCEF culinary mentoring program. 

The Hawaii Culinary Education Foundation provides Hawaii's culinary students and professionals access to cutting-edge knowledge and techniques through programs featuring visiting chefs, educational opportunities, and special fundraising events.

 Learn More. Donate.   www.hawaiiculinaryfoundation.org   

 Sincerely,

Hayley Matson-Mathes 

Hawaii Culinary Education Foundation  

Ho‘okuleana: Captain Jacob Brown

Captain Jacob Brown


Captain Jacob Brown was “a follower of the sea from his twentieth year”.

The whalers of New Bedford and the other Eastern Ports fished the Atlantic and Pacific Oceans.  They were hunting for whale products that were in high demand - whale oil was used for heating, lamps and in industrial machinery; whale bone was used in corsets, skirt hoops, umbrellas and buggy whips.

In the Pacific, rich whaling waters were discovered near Japan and soon hundreds of ships headed for the area.   The central location of the Hawaiian Islands between America and Japan brought many whaling ships to the Islands.

Whalers needed food and the islands supplied this need from its fertile lands.

William Rotch, the owner of several whaling vessels, was reportedly Nantucket's greatest whaling merchant; he later moved to New Bedford. One of his ships was the Honqua (sometimes spelled Hoqua.)

Crew list records from the New Bedford ships’ registries show that Jacob Brown was First Mate on the Honqua on an Atlantic whale hunt from July 19, 1841 to June 29, 1843.

Then, on a September 1, 1843 to April 13, 1846 hunt into the Pacific, Brown was Captain.  He later captained another Honqua Atlantic whaling ground sail from 1846 to 1849.

It’s not clear if there were intervening sailings, but on a whale hunt in the North Pacific, Brown captained one of “seven sails of this fine fleet of 1851, the Honqua, the New Bedford, the Arabella, the America, the Armata, the Mary Mitchell, and the Henry Thompson, (that were) wrecked there, and left behind as monuments of the dangers which meet these hardy mariners in their adventurous calling.”

“The Honqua, in 1851, was totally wrecked on a sunken rock in that sea (near Cape Oliver (Sea of Ochotsk, Russia - near the Arctic Circle.”))

Brown and his wife Cordelia Hastings Brown were shipwrecked and spent four months in the Siberian snows before being rescued by a whaling ship.

All was not lost,  the rescuing Captain of the whaleship Canton, Captain James Allen Towners, purchased the salvaged  whale oil of the Honqua (1,100 bbls of oil saved, however sold at a heavily discounted price.)

From Siberia, Brown and family were eventually brought to Hawaiʻi, by way of China.

After making a trip to his home in New Bedford, Massachusetts, Captain Brown returned to Hawaiʻi a year later, his family joining him in Honolulu six years later, and remained to take a part in the development of the islands.

He retired from the sea in 1852 to assume a government position in Honolulu which placed him in charge of all government wharves and buoys at the port.

He was also captain of the towing tug “Pele.” The “Pele” was the first steam tug used in Hawaiʻi (screw tug with thirty-horse power,) called into service in 1854.

Its primary use was for towing vessels in and out of the harbor and replaced the use of men or animals to bring ships into the harbor against the prevailing northeast tradewinds.

“Prior to the launching of this vessel primitive power was used to bring the craft through the passage to an anchorage; a rope of great length was used, and it was a never-to-be-forgotten sight to see yokes of oxen, teams of horses and natives tugging at the rope. A time was consumed in making a start, but when once in motion, it was a steady walk-away.”

Richards Street was aligned as a straight path used by groups of men, and later oxen, to pull ships through the narrow channel into the harbor.

In 1856, the Pele was also used to tow barges about the harbor in connection with the Honolulu Harbor dredging operations. Pele served, with short interruptions, as the sole tug for shipping at Honolulu until after 1882.

Brown is later noted as registered owner or partner in several boats in Honolulu: Warwick, Jenny, Haunani, James Makee and CR Bishop.  These were typically used for inter-island movement of people and goods.

One of the partners was Thomas R Foster, an initial organizer of the Inter-Island Steam Navigation Company which was later incorporated on February 19, 1883.   (Brown, a friend of Foster's, was one of the original promoters of the Inter-Island Steam Navigation Company.)  That company founded a subsidiary, Inter-Island Airways, that later changed its name to Hawaiian Airlines.

Born in 1815 to Jacob Brown and Ruth Morgan Brown, Captain Jacob Brown died on July 3, 1881 in Boston, Massachusetts, at the age of 66.  He and members of his family are buried at Oʻahu Cemetery.

He was survived by three children, Jacob F Brown (Civil Engineer and Manager of Hawaiian Abstract & Title,) Arthur M Brown (Attorney, High Sheriff in the Territory of Hawaiʻi (1898-1906,)) and Minnie H (Brown) Gilman; his oldest child, Sarah M Brown, born at sea, later died at the age of 22.

The image shows Honolulu Harbor in 1854 (by Edward T Perkins.)    In addition, I have added other related images in a folder of like name in the Photos section on my Facebook and Google+ pages.

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© 2013 Hoʻokuleana LLC

Chef Ronnie and team rocking out at HUGS event

HUGS in Hawaii stands for “Help, Understanding, and Group Support.” From their website: HUGS serves families with children up to the age of 21 who have been diagnosed with any illness or disease that could rob a child of his or her life. The organization is the only one of its kind in the state that provides programs designed to improve the quality of life for families as they deal with the emotional and financial hardships of caring for a seriously ill child. HUGS’ services are designed to strengthen families in the face of overwhelming adversity. http://www.hugslove.org/

2013 Hawaii Restaurant Association Hall of Fame HRA

PHOTOS: KELLI BULLOCK EVENT PHOTO GALLERIES / SEPTEMBER 2013 /  HAWAII RESTAURANT ASSOCIATION HALL OF FAME 9.23.13 from Honolulu Magazine

The Annual Hall of Fame is the recognition of people who have made significant contributions to the restaurant industry in Hawaii.

In February, HRA put out a call for nominations. This year, 38 names were put forward. A selection committee reviewed each person for their contributions. The inductees for 2013 are:

Josephine Honda, Dennis & Dulcie Honda
William J. Kimi, Jr.
Victor Lim
Tsutao & Harriet Morioka
Colin Nishida
Buddy Nobriga
Randy Schoch
Emme Tomimbang


Below is a photo of the Tiki's Grill & Bar Table. 

Tiki's Grill and Bar and Chef Ronnie will be at the Hugs Gala - Hawaii News Now


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Founded in 1982, HUGS was the concept of a small group of volunteers who recognized the many challenges and stressors that families with seriously ill children face. They dedicated themselves to establishing an agency that would provide support, compassion and aloha. Since its inception, 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 organization dedicated to providing support and enhancing the quality of life for Hawaii ‘s seriously ill children and their families. We accept our families exactly where they are, so to speak, at their present emotional, physical or spiritual level. Our non-judgmental approach quickly establishes rapport and increases the comfort level between the families and HUGS staff. More…

When a child is diagnosed with a life threatening illness, it impacts the entire family, from husband and wife to younger and older siblings.

Chef Ronnie Nasuti of Tiki's Grill gives is a sneak peak Mealani's Taste of Hawaiian Range KITV

Mealani's Taste of the Hawaiian Range is coming to Waikoloa on the Big Island, and as you can imagine this event involves lots of food! Chef Ronnie Nasuti of Tiki's Grill gives is a sneak peak of what will be served.

There’s something for everyone at the 18th annual Mealani’s Taste of the Hawaiian Range and Agriculture Festival 6-8 p.m. Friday, Oct. 4 at the Hilton Waikoloa Village:

  • Enjoy fresh food using local ingredients—starring forage-fed meats—by 35 chefs
  • Taste local ag and value-added products and meet the folks who produce them
  • Browse among ag-related educational displays

Culinary Newbies

Chef Ronnie Nasuti

Chef Ronnie Nasuti

Five of the 35 participating restaurants are Taste first timers. Like the rest of the Taste chefs, they are assigned to prepare 100 pounds of a certain cut of grass-fed beef—or lamb, mutton, goat or commercial and feral pork.

Pork is on the menu for two new participants. The Sheraton Keauhou Bay Resort & Spa is partnering to use commercial pork with Kamehameha Schools. Chef Cory Nazara of Mahina Café in Captain Cook is serving her version of kalua pork.

Debuting from O’ahu is Chef Ronnie Nasuti of Tiki’s Grill & Barin Waikiki, who is preparing mutton; and Chef Mark Noguchi of Pili Hawai’i and TASTE Table in Honolulu, who is assigned to prepare beef skirt.

Newly opened Pueo’s Osteria in Waikoloa Village is also making a first appearance at this year’s event and preparing lamb. Chef Jim Babian, a staunch supporter of local ranchers and farmers, owns the new Waikoloa Village Restaurant. Chef Babian, who recently served as executive chef at Four Seasons Resort Hualalai, is no stranger to Taste and last year presented Grass-Fed Beef Cooking 101 to a sell-out crowd.

Join us for Hawai'i's premier food-grazing event—the 18th Annual Taste of the Hawaiian Range and Agricultural Festival.

Hilton Waikoloa Village, Big Island of Hawai'i

Sprawling again inside and out of Hilton Waikoloa Village, the annual event showcases the isle’s grass-fed beef industry while bringing together local ranchers, farmers, restaurateurs and eager eaters to celebrate a bounty of locally produced food.

Over 30 of the state’s top chefs dazzle diners 6-8 p.m. with delectable dishes using grass-fed beef, pork, lamb, goat, mutton and wild boar—plus a cornucopia of fresh island fruit, veggies, honey, spices and beverages.

Culinary adventure seekers can taste and enjoy all the cuts of grass-fed beef—everything from tongue to tail—prepared expertly by Hawai‘i chefs. Enjoy familiar cuts like sirloin tip and ribs, plus beef cheek and the infamous “rocky mountain oysters” or bull testicles.

While “tasting,” festival goers can meet Hawai‘i’s food producers at gaily decorated vendor booths and talk story with the ranchers and farmers who make a living growing our food. Taste also affords local food producers the opportunity to hookup with isle chefs, wholesale buyers and consumers.



2013 Hawaii Food and Wine Festival “After Party”


PICS: ‘HFWF After Party’ at the Hyatt Regency Waikiki

PHOTOS BY JOAH BULEY / Special to the Star-Advertiser

The 2013 Hawaii Food and Wine Festival wrapped up a full day of events with an official “After Party” featuring special guest DJ Hubert Keller at the Hyatt Regency Waikiki on Friday, Sept. 6. The Honolulu Star-Advertiser is a major sponsor of this year’s festival; click here for more Pulse coverage, or visit hawaiifoodandwinefestival.com.

Review of the Coconut Club Wedding and Reception from theknot.com

avatarangelwings1820

Wedding: 6/30/2013
Member Since: 7/5/2010
verified review
Coconut Club Wedding and Reception    posted 7/20/2013

I had no idea that my wedding could ever have been so amazing and well planned out! My wedding and reception were both held in the Coconut Club on the 21st floor of the Aston Waikiki Beach Hotel, right in the heart of Waikiki. I had looked into over 30 different wedding locations and companies, but nothing gave me what I was looking for quite like this place did. I wanted to see it all... Diamond Head, the beach, the ocean, the mountain range, and the cityscape. From this view point, I had it all!!!

The staff was just amazing! Alyssa handled all my questions and walked me through the venue. Harry was our banquet manager and he was spot on! Our wedding started at 6 pm, and the pupu's followed shortly after. Our buffet was hot and ready right when I asked for it to be, and the guests could not stop talking about how great the food was! Several of them took doggy bags back to their rooms!! Shortly after dinner was served, we enjoyed the free fireworks show put on every Friday in Waikiki.

The DJ that they provided was awesome! He played our playlists straight from our IPOD and his equipment was top notch. I have to say not one thing went wrong, and I wouldn't have changed any detail from that day. Tiki's Bar & Grill in the Aston Waikiki Beach Hotel truly put on an amazing night for us and I wish I could relive it all over again!!!