Author: Merrill, Elmer Drew, 1876-1956; United States. War Dept
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: biodiversity; MBLWHOI; blc; americana
Full catalog record: MARCXML
This book has an editable web page on Open Library.
This book is available with additional data at Biodiversity Heritage Library.
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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.
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Hi Alyssa/Michael,
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
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.
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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
It was great to have Chef Ronnie Nasuti dessert included in MARTHA CHENG'S article about bacon desserts from Honolulu Magazine.
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.
Chef Ron Viloria of Tiki’s Grill & Bar in Honolulu builds a Polynesian outrigger canoe out of chocolate
Production Number: SA0208
Airdate: Thursday July 27th, 2006
Look Who’s Cookin’ at Taste of the Hawaiian Range: Ronnie Nasuti of Tiki’s Grill & Bar
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
ShareCategories: Event News Hawaii, Grass-Fed Beef Hawaii | Tags: Chez Michel, Hawaii Chocolate Festival, Kincaid’s Restaurant, Les Dames d’Escoffier, Roy’s Restaurants, Tiki’s Grill & Bar
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