Amy Hanaiali'i performing "Malama Mau Hawai'i" at Tiki's Grill & Bar


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.

Emergency food plants and poisonous plants of the islands of the Pacific (1943)

Author: Merrill, Elmer Drew, 1876-1956United States. War Dept

Subject: Plants, Edible -- Islands of the PacificPoisonous plants
Publisher: Washington, D.C. : U.S. Govt. Print. Office
Year: 1943
Language: English
Call number: ocm09865645
Digitizing sponsor: MBLWHOI Library
Book contributor: MBLWHOI Library
Collection: biodiversityMBLWHOIblcamericana

Full catalog record: MARCXML

Open Library iconThis book has an editable web page on Open Library
Biodiversity Heritage Library iconThis book is available with additional data at Biodiversity Heritage Library.

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REAL Beer Festival Big Isle beef cupcake with truffled foie gras hau’ula tomato ketchup

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.

 

Win a home dinner party by award-winning Tiki's Grill & Bar Chef Ronnie Nasuti

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July 3, 2013



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 

Course 4  
Red Velvet Crepe
 

Waialua estate chocolate mascarpone mousse, tiki-torched lilikoi zabaglione 


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).  


Enter to win by July 17!

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.


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All Rights Reserved.

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Honolulu, HI 96813

Thank you from a wedding party on the ocean room lanai.

Hi Alyssa/Michael,

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 

Mahalo

Much love 

Jaymee & Scanlan Pele 

Nicole & Reggie reminded me why Hawaii destination weddings work for so many couples

This wedding ceremony and reception for Nicole & Reggie reminded me why Hawaii destination weddings work for so many couples.  They were from Rockford, Illinois and moved to Hawaii just before their wedding date.

Nicole started working with us a year before her wedding date.  With 52 emails and a few phone calls later, a year had passed and it was time for their big day!


They chose the Coconut Club as a private venue location overlooking Waikiki beach.  They used cream satin chair covers that were positioned in 3 angled rows. The back drop for the ceremony was the Pacific Ocean. 

This was a custom-designed wedding ceremony and reception, where the bride incorporated her desired look and feel through custom made decor pieces. She brought in all the decor and made many of the elements herself. For the ceremony, 40 seats were set up on the Coconut Club lanai.

The cupcake stand and cakes were made by Paradise Pastries.

OAHU BUFFET

  • Island Taro Rolls Banana Vanilla Butter
  • Oriental Chicken Chop Salad Chicken Breast, Crispy Won Tons, Sesame Dressing
  • Pineapple Fried Rice
  • Garlic Basil Mashed Potatoes
  • Asian Stir-Fry Vegetables
  • Orange Togarashi Glazed Salmon Balsamic Glaze
  • Nalo Farms Basil & Mac Nut Shrimp Pasta Orecchiette Pasta, Parmesan Cheese,
  • Parmesan Chicken Rosemary Sundried Tomato Chardonnay Sauce
  • Hoisin Grilled Boneless Short Ribs Fork Tender Beef, Demi Glaze
  • Dessert: Lilikoi Cheesecake Graham Cracker Crust, Tropical Fruit

The children ordered from the Tiki's Keiki Menu when they arrived.

The cupcake stand and cakes were made by Paradise Pastries.

They included additional features that complimented their special day:

  • Rope lighting on the outer railing
  • DJ/Bose sound system & lighting
  • Sign-in table with photo albums
  • Candy bar 
  • Drink tickets for guests

The Coconut Club is located on the 21st floor of the Aston Waikiki Beach Hotel; it 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.  On Fridays fireworks over the water can been seen. The Coconut Club is available until 10:00pm. http://bit.ly/COCONUTCLUB to see more photos.

www.tikisgrill.com or call 808-923-8454

(Thank you note) Alyssa thank you so much for all you did for us! You and Harry were amazing!!! That collage of pictures looks stunning!!!! I can't believe how nice it all looked!!! Thank you again!!! - Nicole 

9 Ways to Help Your Significant Other Be Successful - from INC.

Via http://www.inc.com/kevin-daum/9-ways-to-help-your-significant-other-be-successful.html

Here is a great blog post that my wife sent over to me.

Male or female, support from a life partner can make or break the path to prosperity. Here are nine powerful ways to increase success for you as a couple.

Books and blog posts from thought leaders like Sheryl Sandberg and Inc. columnist Carrie Kerpen have triggered many a party conversation about the roles of husbands and wives as contributors to family success. I recently found myself in a fascinating conversation with Australian entrepreneur Mellissah Smith about the role of significant others in supporting success. Mellissah wrote a couple of provocative, viral blog posts for both men andwomen on the subject, so my ambitious wife Van and I were comparing our own activities to see if we measured up to Melissah's standards.

Turns out, Van and I were pleased with each other's performance. My wife is innately supportive, while I had the lessons from the failure of my first marriage to help me appreciate the power of mutual support. Regardless of how traditional roles for men and women may have changed, one thing remains clear. If you selflessly support your significant other, odds are that he or she will be even more successful and contribute towards greater happiness in your family. Here are nine ways you can start today.

1. Establish Mutual Priorities

Many talk of compromise and balance when it comes to a relationship. But constant sacrifice can leave both parties feeling diminished. Have a real discussion with your partner about what is important to both of you. Advocate strongly for your needs so you can support your partner from a position of strength and happiness. Give him or her the confidence to stretch the full length of ambition, knowing choices will be consistent with family objectives.

2. Up Your Image

How you look matters, especially after you are married. Make an effort to be stylish, well groomed and appealing even when you are lounging around. Let your partner know that he or she is worth the effort for you to take care of yourself and your appearance. Be the visual image your partner wants to work hard to impress day after day.

3. Show Encouragement

Since I first started dating Van, she sends me the most amazing and flattering emails when I have big opportunities brewing. I had never expected nor experienced this sort of support. I can tell you it makes me feel powerful, loved and ready to accomplish anything. Both of us write emails, note cards and texts to constantly remind each other that we are in each other's corner. When traveling, I often text messages of support and love in the form of limericks to brighten her day. Find creative ways to show your partner that he or she is your superhero.

4. Share Compassionate Truth

No sense in letting your partner fail needlessly when you know they are on the wrong track. Create a safe environment for sharing insights and coaching so you can help him or her stave off disaster before it happens. Both of you need to be open toconstructive criticism and in control of your egos. Better to be wrong and successful then right and defeated.

5. Make Space for Growth

The number one lesson I have learned in my marriage is the value of space. People need the time to be themselves and grow confidently as their own person. Give your partner the freedom and trust to climb, grow, and make decisions with confidence and assuredness. Find your own independent path as well, so you and your partner can become the happy and accomplished people you want and desire instead of the mediocre crutches you need for survival.

6. Be Romantic

Simply put, a healthy relationship, where the flirting and sexual energy are strong at home, can eradicate distracting feelings of neglect and frustration that invade the workplace. Candlelight dinners, lingerie, small gifts and intimacy are not luxuries for ambitious people. Passion is what drives them. Make the effort at home to show your partner that love is in the air so they remember what it's all for. A little Barry White goes a long way.

7. Take Care of the Little Things

People find all sorts of excuses to feed resentment when things aren't going well. Remove the little issues that add up. House cleaning, laundry, childcare, dishes, meals, workouts can be a lot to juggle for any couple, especially if both are career driven. But with a little planning, prioritization and some hired help once in a while, annoyances go away and everyone can focus on the important things.

8. Grow Yourself

Your partner not only thrives on love; inspiration plays a big part as well. If you are stuck in a rut while he or she is driving forward, you will likely feel left behind, causing resentment and chaos. Be responsible for your own experience. Read, learn and engage your passion and ambition so your partner is inspired and you are admired every day.

9. Celebrate Selflessly

Regardless of who in your family may be the bigger breadwinner, it's teamwork that makes for real family success. Petty jealousy will suck the wind out of any advancement. Use every opportunity to create an awesome experience to celebrate every accomplishment, and demonstrate how happy and fun it is to have an amazing, supportive relationship.

Like this post? If so, sign up here and never miss out on Kevin's thoughts and humor.

 


An Inc. 500 entrepreneur with a more than $1 billion sales and marketing track record,Kevin Daum is the best-selling author of Video Marketing for Dummies@awesomeroar

Chef Ronnie Nasuti dessert included in MARTHA CHENG'S article about bacon desserts

It was great to have Chef Ronnie Nasuti dessert included in MARTHA CHENG'S article about bacon desserts from Honolulu Magazine. 

Monte Cristo from Tiki's Bar and Grill. Photo courtesy of Tiki's

I love Monte Cristos—classic ones are essentially a ham and cheese sandwich, dunked in a French-toast like batter and deep-fried, with a bit of jam to lighten and sweeten the deal. Tiki's twist makes it a tempura-fried peanut butter and jelly sandwich with bacon on a taro bread pudding. Sure, the Monte Cristo sandwich is not diet food, but I might sub in a thinner-cut bread to scale back the heaviness. We could only a manage a few bites with the combined richness of peanut butter and the batter. But, of all the desserts we tried (aside from the chocolate-dipped bacon), it was the most bacon-prominent.
$6, 923-8454, tikisgrill.com

To read the full story via:

http://www.honolulumagazine.com/Honolulu-Magazine/Biting-Commentary/June-2013/Bacon-desserts/

ABOUT THIS COLUMN

From five-star restaurants to hidden holes-in-the-wall, Biting Commentary will let you know what’s hot and what’s not. Find out the latest restaurant news—who’s opening, who’s closing, which chef is moving on, where the great special dinners are. Discover the best menu items, fabulous wines, stunning cocktails, hand-crafted beers. Be the first to hear about upcoming food events and festivals.

Food editor Martha Cheng graduated from Wellesley College with degrees in Computer Science and English. She's a former line cook, food truck owner, Peace Corps volunteer and Google techie. Follow her on Twitter @marthacheng.

Back in 2006, The Food Network filmed a segment for the show Sugar Rush at Tiki's Grill & Bar.

Back in 2006, The food network filmed a segment for the show Sugar Rush at Tiki's Grill & Bar.

Chef Ron Viloria of Tiki’s Grill & Bar in Honolulu builds a Polynesian outrigger canoe out of chocolate

Inline image 1
About the Show:

Join host Warren Brown, owner of the bakery Cake Love in Washington D.C., as he meets award-winning pastry chefs to discover the tips and tricks behind incredible desserts. As a lawyer-turned-baker, Warren is truly passionate about finding handcrafted sweets with fabulous ingredients. From designer cookies to decadent truffles, and four-foot tall cakes to flaming tableside treats, Sugar Rush showcases the most sinful, most artistic, and most theatrical desserts on the planet, complete with tips and recipes from Warren himself.

Inline image 2
Sugar Rush: Tropical

Network: US; Food Network
Episode number: 2x8
Production Number: SA0208
Airdate: Thursday July 27th, 2006

At Barton G’s in Miami, Warren Brown helps Chef Renaud Gonthier construct a four-foot-tall chocolate volcano fountain. Ron Viloria of Tiki’s Grill & Bar in Honolulu builds a Polynesian outrigger canoe out of chocolate, and Jill Inforzato of Hula Girl in Ocean View, Hawaii, whips up colorful tropical cheesecakes.

Where to Find
Barton G's Restaurant
1427 West Avenue 33137
Miami, FL
Tiki Bar & Grill
Aston Waikiki Beach Hotel
Honolulu, HI 96815
Hula Girl
92-8842 Hawaii Blvd.
Ocean View, HI 96737

Read more at: http://www.foodnetwork.com/sugar-rush/tropical/index.html?oc=linkback

Post from Taste of the Range on Chef Ronnie Nasuti

Please check out the orignal postCalendar June 18, 2013 | Posted by claudia hafner

Look Who’s Cookin’ at Taste of the Hawaiian Range: Ronnie Nasuti of Tiki’s Grill & Bar

Chef Ronnie Nasuti

Chef Ronnie Nasuti

A favorite chef at this year’s Hawaii Chocolate Festivalon O’ahu, Chef Ronnie Nasuti of Tiki’s Grill & Barwowed attendees with his chocolate pasta dessert, which was showcased on Honolulu morning news shows. Chef makes his culinary event debut on the Big Island at this year’s Taste of the Hawaiian Range andshares a recipe for Pulehu Grass-Fed Filet Mignon.

Working in Kitchens Since 14

Chef Nasuti grew up in Massachusetts. His first restaurant gig was as a dishwasher. At 17, he became a kitchen manager at a classical Northern Italian restaurant where he assisted the chef/owner on a daily basis while honing his culinary chops. Nasuti finished four years of culinary arts in high school and further developed his trade through an apprenticeship at Boston’s Copley Plaza Hotel; the apprenticeship was sponsored by Les Dames d’Escoffier. Nasuti says Julia Child was a member of the Les Dames chapter there and he got to meet her.

In Hawai‘i he worked at Horatio’s (now Kincaid’s Restaurant) and then joined Chef Roy Yamaguchi and crew working at various Roy’s Restaurants in Hawai‘i Kai, Waikiki and Poipu, Kaua’i. Nasuti also served as executive chef at the award-winning Chez Michel, the location formerly at Eaton Square in Honolulu.

After a proven record of successful culinary stints, Chef chose to “hang his hat” at Tiki’s and has been steering the Waikiki establishment to a higher level of dining and elegance. He believes in being an effective and motivational trainer, from both the front and back of the house.

Q: How would you describe your cooking style and please give some examples.

A: A fusion of Hawaiian/Pacific Island Cuisine with American Cuisine. I believe in the locally grown food movement and have visited farms and built strong bonds with our food producers. I rely on island-fresh produce, proteins and breads to create signature items and dinner specials like Nalo Shiso-Seared Tofu Salad using Mrs. Cheng’s island-made tofu, Waimanalo greens, local tomatoes, Kula onion and a soy vinaigrette. Another is Bacon and Lemongrass-Crusted Ono served with Molokai potatoes and lilikoi chili butter sauce.

Q: Why do you use grass-fed beef (GFB)?

A: To support local farmers and to provide our clientele with something that’s healthier and tastes better.

Q: What are your favorite GFB cuts and why?

A: I like the primal cuts like filet mignon, ribeye, striploin, etc., as grass-fed beef has more “bite” than the grain-finished stuff. (Primals are the sections of the carcass—like rib, loin and round—used to create specific beef cuts.) To keep it in our price point at Tiki’s, I use primarily ground beef. We sell lots of great burgers as we are a “Grill & Bar.” I use about 210 pounds a week.

Q: Do you let patrons know on your menu they are eating GFB?

A: Our guests definitely know they are ordering Big Island ground beef in their hamburgers! It states it on our menu

Q: What other local food products are your favorite and why?

A: I love all local products. The idea of getting product that wasn’t shipped thousands of miles—in an economy we’re the bulk of—is key to our success and collective effort towards sustainability. Anything that we can get locally and is within our price point is on our menu! In addition to grass-fed beef, baby greens, herbs, lettuce, local tofu, tomatoes, potatoes, various vegetables, melons, fish and abalone are some of the local products we use. To call one a favorite, I’d say maybe opihi; though it’s not too easy to get, but defiantly a delicacy, I love octopus also.

Q: What are your favorite “fun” things to do here in Hawai‘i? 

A: I love to get in the water. I try to find more ways to do it. I got a jet ski and some paddle boards recently to give me more excuses to get in the ocean. I love to motorcycle ride also. Anything that gets me outside! I love to cook, but most of that happens indoors.

Tiki’s Grill and Bar is located at 2570 Kalakaua Ave in the Aston Waikiki Beach Hotel, 808-923-TIKI (8454). www.tikisgrill.com

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Category Categories: Event News HawaiiGrass-Fed Beef Hawaii  |  Tag Tags: Chez MichelHawaii Chocolate FestivalKincaid’s RestaurantLes Dames d’EscoffierRoy’s RestaurantsTiki’s Grill & Bar

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