Island Style Bacon & Eggs and Golfing

TaroLeafred
News from The Hawai`i Culinary Education Foundation

Dedicated to the Support and Development of Culinary Training Programs in Hawai`i 
March 2013   

   Chef Ronnie Nasuti Visits Nanakuli   

Chef Nasuti with the Nanakuli Students
Edwin Fabro, Jaysha Santiago-Luafalemana, Tiki's Executive Chef Ronnie Nasuti, Chef Mike Kealoha

     A Hawaii Culinary Education Foundation program in cooperation with Tiki's Grill and Bar provided education and excitement for 50 Nanakuli High School students.  The program was part of the Nanakuli Career & College Ready program. 

   

Tiki's Executive Chef Ronnie Nasuti and Chef Mike Kealoha demonstrated island-style bacon and eggs (kobacha puree, hoisin glazed braised pork belly; a poached quail egg garnished with chives/black salt). Tiki's manager Edwin Fabro assisted with the program.  

 

Chef Nasuti's advice to aspiring chefs, "Be sure you love the culinary profession whole heartedly.  If you don't, you won't make it.  If you do, it will be more than a gratifying experience and career choice."

 

students
Tiki's Manager Edwin Fabro, Chef Mike Kealoha, Executive Chef Ronnie Nasuti, Nanakuli Seniors Jaysha Santiago-Luafalemana and Skye Kaohu-Scorse

 

Executive Chef Nasuti started his career in foodservice at age 13.  He continued his culinary education through an extensive high school training academy.  Chef Nasuti worked at restaurants around the country including   Executive Chef Roy's Hawaii Kai.  Currently, he is the Executive Chef Tiki's Grill & Bar Waikiki where he creates flavorful dishes using locally sourced fresh ingredients. 

 

  

Join Tiki's Grill & Bar at the HCEF Golf Tournament April 22!

 

  

The Hawaii Culinary Education Foundation's mission is to provide students and chefs with experiences enhancing culinary education.   

  Nasuti group  

  

Here is what the students had to say:  It was awesome!!!//Yes, I am interested in this career now//If you love cooking go for it//Work and save up money//I tasted new foods//He was a speaker and cool//You can be anything you want to be from washing dishes to the head chef//Food was creative and interesting.  I had never heard of quail eggs or black salt//
 
HCEF Golf Tournament -- Sign Up Today!
  Golf Save Date 2013
Presented by American Express and Young's Market Company
   

        

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  

Tiki's Takes 3rd in BESTof UH! Ka Leo O Hawai'i: UHM Student College Newspaper

 Tiki’s was mentioned in the best of UH section on bars. 

 


Here is the PDF Link 

http://issuu.com/kaleoohawaii/docs/2013_best_of_uh/1


About Ka Leo O Hawai'i: UHM Student College Newspaper

The Ka Leo, started in 1922, is independently produced by students of all majors at the University of Hawai'i at Manoa. We print Monday, Wednesday and Friday and have a circulation of 10,000.

Ka Leo o Hawai'i seeks to foster informed involvement throughout the University of Hawaiʻi community. As the official newspaper of the University of Hawaiʻi, Ka Leo endeavors to become a cornerstone of intellectual exchange on campus. We continually strive to be inclusive and balanced in our reporting, while sustaining the values of journalistic integrity and reliability. Although our audience might not always agree with what we print, their views will always command our respect.

Board of happy customers! Thank you email from a guest

Mike,

 
You may or may not remember my fiancee, Lisa, and I from our visit to Tikis two Mondays ago. We finally got back this week and sorted through all the photos of our trip. I don't know if you guys have a board of happy customers or anything, but I wanted to send you this photo from our trip and say thanks again for your hospitality. While we only made it to Tiki's once during the week, we really enjoyed our visit and we are definitely looking forward to returning again at some point in the future. Additionally, our lunch with you guys was one of our two favorite meals from our entire vacation. I emailed Colonel Logan to tell him about our experience both at Tikis and in Oahu and general and I'm currently waiting to hear back from him. Hopefully we can all get together back at Tikis for a beer when he returns.
 
Aloha,
 
Joe

In Afghanistan, Tiki's Grill & Bar was recommend as a must see place to eat if you are coming to Hawaii. The recommendation came from Colonel Logan a Hawaii Army National Guardsmen who's unit was activated. (MCM)

Rabbit, Boar, Elk and more! Tiki's Vintner Pairing Dinner

Blog Post  by Brian Berusch  http://www.bonhawaii.com/rabbit-boar-elk-and-more-tikis-vintner-pairing-dinner

Rabbit, Boar, Elk and more! Tiki's Vintner Pairing Dinner

Rabbit Boar Elk and more Tikis Vintner Pairing Dinner

by Brian Berusch | January 24, 2013

Anyone who hasn't partaken in one of Chef Ronnie Nasuti's high-flyin', out-of-the-box specialty dinners is missing some flavor in their life. Some say Nasuti has "the best job in Hawaii," serving consistent, creative fare to masses of visitors in Waikiki at Tiki's Grill & Bar while enticing locals with his culinary "chops" during these signature, one-off events. Well, get your knives sharpened…  

On Monday, March 11, 2013 at 6:00 pm, chef has an incredible-sounding menu to pair with wine proprietor Easton Manson, to pair Langtry and Guenoc vineyard wines with inventive dishes not typically found on the isles. Let's skip to the goods, eh?

Where most chefs might plateau or tone down with a fish dish here, Nasuti takes you over the falls in a barrel with...

 

Nasuti begins with an amuse bouche of Hawaiian opine shooters, bathed in yuzu ponzu, toasted kukui nuts and sea beans. (Pause, breath.) Here we'll sample Guenoc Lake County Sauvignon Blanc. 

Next up, he'll plate plump day boat scallops with Big Island avocado, a salmon mousse, green tea beeline and uni butter. Still looking to see if we wrote "Tiki's"? Yep, all at the ever-evolving Waikiki hotspot. This dish calls for the slightly mineral-laden yet robust Guenoc Lake County Chardonnay. 

Third course delves deep into the rabbit hole with, um, fresh Manoa rabbit confit gnocchi, english pea puree and carrot oil for a colorful and hearty dish. Guenoc comes in strong with a North Coast Claret 2010 here. 

Where most chefs might plateau or tone down with a fish dish here, Nasuti takes you over the falls in a barrel with a fourth course of "Three game meats": Cervina elk with prickly pear mustard, Big Island wild boar sausage ragout, French lentils, kale chips and more. Langtry enters the bout with their Estate Petite Syrah, offering a flight of '05, '06 and '07 varietals. 

He'll send you on your way with a chocolate trio (it's only fair) that features candied bacon (naturally), pot de creme and Macadamia nut truffle. 

This event has very limited seating—not a surprise, at $59 per person. 

Reserve your space at tinyurl.com/tikislgparty or call (808) 923-8454

 


Alexander Valley Vineyards Wine Dinner Party - Tiki's


Alexander Valley Vineyards Wine Dinner Party - Tiki's

Tuesday Feb 5th 2013  6:00 PM ‘till 8:30 PM

Alexander Valley Vineyards - Winemaker Harry Wetzel, IV
Tiki’s Grill & Bar - Chef Ronnie Nasuti

Your evening will include a delectable five course menu by Executive Chef Ronnie Nasuti, each course paired with an award winning varietal from Alexander Valley Vineyards.

Each wine will be described as poured by third generation winemaker, Harry Wetzel, IV.

The evening’s menu with paired varietal follows:

2010 Estate Chardonnay

Amuse-bouche - porcelain spoons of Hau'ula tomato panna cotta

white balsamic candied tomatoes, bacon foam

2012 Gewürz

hawaiian opakapaka stew

tom yum consommé, Hamakua shimegi, squid ink capellini

2009 Estate Merlot

pan roasted quail “duckin”

foie gras & chicken stuffed quail, waimanalo arugula, merlot reduction

 

2010 Estate Cabernet Sauvignon

macadamia nut fed wild boar pastelle

island plantains, gandule rice chip, merlot paint, olive powder

 2009 Temptation Zinfandel

big isle lamb duet

herb stuffed roulade, tatsoi purée, confit lamb & taro hash cake, poha zin jam

 Dessert

Okinawan sweet potato ice cream, Kona coffee tapioca

$59 TAX AND TIP NOT INCLUDED

***Seating for this event is extremely limited and will sell out quickly.***

***No tickets will be available at the door.***

Tickets are non-refundable, but may be transferred.
 

 

 

 

Tiki Drop 2013! Tiki's to celebrate and ring in the New Year

Come join Tiki's to celebrate and ring in the New Year. We've got delicious drink specials, a midnight champaign toast, We've got 2 live bands playing and then some killer DJ's will spin you into 2013. Also included is Tiki's ideal location to watch the fireworks! 21+ so bring your family and friends and that great energy our Tiki's ohana always come with in abundance!

For Tickets go to www.tikisgrill.com/new-years.


Honolulu star-bulletin June 19 1915 My Great Grandparent Wedding in Waikiki

Piercy Hastings Nottage and Marjorie Gilman married in Waikiki at the Home of J.F. Brown (House without a Key) Currently the Halekulani Hotel. 

Here are two older photos. (  from family files)
  Marjorie iGilmani Nottage

Image provided by University of Hawaii at Manoa; Honolulu, HI
Persistent link: http://chroniclingamerica.loc.gov/lccn/sn82014682/1915-06-19/ed-1/seq-9/

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Page

More Info from Peter Young's http://totakeresponsibility.blogspot.com/search?q=Halekulani

Halekūlani Hotel


Historically, Waikīkī encompassed fishponds, taro lo‘i, coconut groves and a reef-protected beach that accommodated Hawaiian canoes.

Waikīkī shifted from agricultural to residential uses, with private residences for the Hawaiian royalty and the well-to-do.  Near the turn of the 20th-century, some of these homes were converted into small hotels and eventually into world class resorts.

Robert Lewers (whose firm Lewers & Cooke supplied much of the lumber for O‘ahu homes) built a two-story wooden frame bungalow with an open veranda overlooking a coconut grove in 1883.  Then, in 1907, Edwin Irwin leased the Lewers’ house and converted it into a small hotel called the Hau Tree.

Nearby, the J Atherton Gilman family bought 3-acres and built a two-story house from a man named Hall.  La Vancha Maria Chapin Gray rented the Gilman house in 1912 and converted it into a boarding house and named it Gray’s-by-the-Beach.  The sandy area fronting it was soon referred to as Gray’s Beach.

In 1917, Clifford and Juliet Kimball acquired the Hau Tree Inn near Gray’s Beach and, in the late 1920s, they decided to expand and bought the Gilman property, including Gray’s-by-the-Sea and an adjacent parcel belonging to Arthur Brown.

When their expansion project was completed, the Kimballs had acquired over five acres of prime Waikīkī beachfront for their resort, which they named Halekūlani, or “house befitting heaven.” 

An early guest at the Halekūlani was Earl Derr Biggers, the author of a murder mystery called ‘The House Without a Key’ (1925.)  Biggers’ book title was based on his discovery that no one locked their doors there.  In memory of the author and his novel, the Halekūlani named its seaside bar and lanai “House Without a Key.”

The principal character in the story was Charlie Chan, the celebrated Chinese detective, patterned after a Honolulu detective named Chang Apana.

(Born Ah Ping Chang on December 26, 1871 in Waipiʻo, Oʻahu; he eventually became known as Chang Apana (the Hawaiianized version of the Chinese name Ah Ping.)  In 1898, Chang joined the Honolulu Police Department and the “shrewd and meticulous investigator” rose through the ranks to become detective in 1916.)

The beach in this area is a place of healing called Kawehewehe (the removal.)  The sick and the injured came to bathe in the kai, or waters of the sea.  It’s now a small pocket of sand nestled between the Halekūlani and the Sheraton Waikīkī.

Kawehewehe takes its meaning from the root word, wehe (which means to remove) (Pukui.)  Thus, as the name implies, Kawehewehe was a traditional place where people went to be cured of all types of illnesses – both physical and spiritual – by bathing in the healing waters of the ocean.

There was a Kawehewehe Pond; people with a physical ailment would come to the pond in search of healing.  A kahuna, or priest, would place a lei limu kala around their neck, and instruct them to submerge themselves in the healing waters of the pond.

When the lei came off and floated downstream, it was said that the afflicted ones were healed.  (This area is also typically known as Gary’s Beach.)

Gray’s Channel heading out from the beach was a natural channel through the reef off the Halekūlani Hotel.  It was enlarged by dredging in the early 1950s to allow catamarans to come ashore at Gray’s Beach.   Popular surf sites are just off-shore.

Eventually, the Norton Clapp family of Seattle bought Halekulani, by now consisting of a large Main Building and 37 one and two-story bungalows.

In 1981 the hotel was purchased by Mitsui Real Estate Development Co., Ltd. Today the 456-room Halekūlani Hotel is one of Waikīkī’s premier resorts.  (Lots of info here from Halekūlani and Clark.)

The image shows the Halekūlani entrance (Halekūlani – sometime before 1917.)  In addition, I have added others similar images in a folder of like name in the Photos section on my Facebook and Google+ pages.

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© 2014 Hoʻokuleana LLC


“Pahinui Hawaiian Band” This Friday CD Release Party at Tiki's Grill & Bar

Friday, December 7
5:00pm
 Pahinui Hawaiian Band - CD Release Party! At Tiki's Grill & Bar 
WhenFri, December 7, 5pm – 7pm

Following in the footsteps of his father, Gabby Pahinui, Hawaiian music master Cyril Pahinui has brought together a group of close friends and family to form the “Pahinui Hawaiian Band” and carry on the Pahinui legacy. Included are his longtime friend and steel guitarist, Greg Sardinha, nephew Kunia Galdeira, and well-known slack key and bass player Sonny Lim.

Recorded at practice sessions at sma‘Kine Recordings studio in Olomana for their annual performance at the Gabby Pahinui Waimānalo Kanikapila. The Pahinui Hawaiian Band presents an eclectic selection of favorites that showcase the diverse and remarkable talents of the individuals who make up the group. Selections revisit the past with Pahinui family traditions filled with symbolic lyrics that define ideology and develop Hawaiian solidarity, a few newly composed first time recordings, unique arrangements of some Hawaiian classics, and even a step outside the Hawaiian catalog.

The Pahinui Hawaiian Band continues to perpetuate the vibrant, full, and rich sound that only the Pahinui family can create. Their incomparable arrangements and enjoyable stage presence have already won the hearts of fans worldwide. Doing what they do best, the Pahinui Hawaiian Band in their backyard style, just plays how they feel and plays from the heart.

Cyril Pahinui: Vocals, slack key guitar
Sonny Lim: Vocals, bass & slack key guitar
Kunia Galdeira Vocals, ‘ukulele
Greg Sardinha: Vocals, steel, guitar, ‘ukulele
MAYBE: Ben Vegas: Backup vocals

Beam Inc.’s Holiday industry appreciation party

What: Beam Inc., maker of the world’s #1 bourbon whiskey and one of the world’s leading spirits companies, celebrates 218 years of a proud family heritage with a thank-you to Hawaii’s beverage industry professionals for supporting their brands!
Where: Tiki’s Grill & Bar
When: Wednesday, November 28 
 More Photos at: http://www.honolulupulse.com/bars-clubs/pics-beam-mahalo-party-at-tikis

https://www.facebook.com/media/set/?set=a.434828263238748.115767.122263384495239&type=3

 Dress to impress for the red carpet and rub shoulders with VIPs and your favorite representatives from the bar, club and liquor industries at this special industry appreciation party. 

Upon entry,

 guests will get a wristband with four different tabs that they can redeem at each of the four drink bars: The Pinnacle Vodka bar, Sauza Tequila bar, Cruzan Rum bar and the main bar, stocked to the brim with Beam Inc. products. 

Don’t forget to take a tour at the Whiskies of the World tasting table.


Lve music and entertainment to keep the night rocking. 

Think you’ve got what it takes to participate in the Spirits Throwdown game? Guests will be challenged to identify different Jim Beam spirits just by smelling them. Whoever gets the most right will be entered in a raffle for the grand prize, a Jim Beam surfboard! As the night comes to an end, parting gifts will be handed out to all the guests. Come as a friend, leave as family! 

Give away a 10’ Cruzan Paddleboard. Free valet parking for three hours will be provided. This event is open to those 21 and older.