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.
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
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.
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.
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!!!
Every summer,one band is picked by Shannon Scott to be featured at Tiki's Grill & Bar of a live TV show called Heineken Hot Hawaiian Nights.
Amy Hanaiali`i was the 2012 performer. Bringing her full circle for us at Tiki's Grill & Bar as she was with us on opening night, 10 years ago!
A word from Tiki's Grill & Bar
A hip, open-air restaurant with a retro South Pacific design and experience, Tiki's Grill & Bar features a menu highlighting the flavors of the islands prepared in an open exhibition kitchen. The restaurant appeals to residents and visitors alike and draws the late-night crowd with live contemporary Hawaiian entertainment every evening. Tiki's Grill & Bar provides a casual American and Pacific-Rim menu with flavors of the islands, using fresh local produce. Tiki's offers lanai seating with beautiful sunsets on Kuhio Beach. Established in October of 2002 as a family restaurant and bar, Tiki's is located on the second floor in the Aston Waikiki Beach Hotel. Lined with 13-foot tiki torches and topped with a 30-foot, red-glowing volcano, capping the outside bar area. Free Valet Parking.
Honolulu Hawaii. All Rights Reserved by WorldNow and KFVE, an HITV Operating Company, Inc station. All Rights Reserved.http://www.k5thehometeam.com/
KFVE's Heineken Hot Hawaiian Nights filmed Tiki's Grill & Bar.
www.tikisgrill.com
All rights are retained by the original artist(s) & series creators.
REAL Beer Festival Saturday, July 27, 2013 2:00 p.m. to 6:30 p.m. Parking lot across of Ward 16 Theatres (1031 Auahi Street) Showcasing 50 plus Craft Beers from Hawaii, Mainland U.S. and International Breweries. Live entertainment featuring classic rock, funk, originals and current rock hits; progressive blue grass and a blues ensemble. Food from Oahu’s Premier Restaurants.
Big Isle beef cupcake with truffled foie gras hau’ula tomato ketchup
Big Isle beef cupcake with truffled foie gras with whipped mashed potatoes flavored with beets, white truffle & Hudson Valley foie gras. Homemade Hau’ula Yellow tomato ketchup. Bacon, chives & fried garlic sprinkled on top.
SPONSORED A Fine (Dining) Idea Win a home dinner party by award-winning Tiki's Grill & Bar Chef Ronnie Nasuti
Things that you wanted that Larry Ellison got first:
1 - A fleet of planes at your beck and call. 2 - An island. 3 - Gourmet dinners cooked at your home by an award-winning chef.
Hold on. We can help with that last one.
Hale Aina award-winning Tiki's Grill & Bar is known as the place to take visitors with its fresh, inventive food served just steps above the bustle of Kalakaua Avenue. Now Chef Ronnie Nasuti, whose pedigree includes leading the kitchens at Roy's and Chez Michel, is volunteering to create a four-course dinner for 10 at the home of one lucky HONOLULU reader.
The menu focuses on sustainability, something Chef Ronnie has been promoting at Tiki's both on the plate and behind the scenes. All four dishes will feature the best in locally-sourced ingredients. All we know is it's a delectable looking line up.
Course 1 Big Island Abalone, Three Ways
Baked casino style with house made pancetta. Grilled with preserved meyer lemon shallot mignonette. In a porcelain spoon with poha berry shave ice, avocado, wasabi oil
Course 2 Sous Vide Tin Roof Ranch Chicken Roulade Salad
Parma ham, tempura pohole, nalo kale and pecorino cheesecake
Course 3 Island Surf and Turf
Kauai shrimp luau, vine ripened tomato chili emulsion, hauula haricot vert, Big Island grass fed beef, luau demi and smoked taro puree
Chef Ronnie even supplies the perfect plates, utensils and everything else needed so you won't have any set up or clean up to worry about. All you need is nine friends with a great appreciation for good food. We're pretty sure we're available (hint hint).
Tiki's Grill & Bar is located at 2570 Kalakaua Ave. See the full menu, photos of the dishes, a full biography of Chef Ronnie and more at Tikisgrill.com.
Scanlan and I just wanted to thank you so much for looking after our wedding reception last night. You guys not only made this very easy to organize from Australia but the day leading up to the night was without a doubt one of the best we and our friends and family have ever experienced thanks to the help of both of you and the Tiki Staff. ( Note it was Kelly & Lerina )
All of our guests cannot stop raving about the delicious food, awesome drinks, picturesque location and the two tiki staff girls who looked after us all night.
Once again we cannot thank you enough for helping complete our special day
angelwings1820
Coconut Club Wedding and Reception posted 7/20/2013
This book is 
Hold on. We can help with that last one. 
