Mike,
Mike,
Blog Post by Brian Berusch http://www.bonhawaii.com/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
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.***
Piercy Hastings Nottage and Marjorie Gilman married in Waikiki at the Home of J.F. Brown (House without a Key) Currently the Halekulani Hotel.

More Info from Peter Young's http://totakeresponsibility.blogspot.com/search?q=Halekulani
|
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! 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.
|
EAT OUT!
Restaurant Week Hawaii is a seven day celebration of the cuisine scene in Hawaii. From fine dining to fast-food, participating restaurants will feature special menu items, promotions and discounts. Diners can sample Hawaii’s newest restaurants, dine at old favorites and taste a variety of exceptional dishes now being prepared by Hawaii’s chefs using locally grown produce. Restaurant Week is a reminder that Hawaii is a culinary destination with top chefs, farm to table dining, wonderful wine and a lot more to discover and explore.
The goal of Restaurant Week Hawai`i is to realize a vision of an advanced culinary campus—the Culinary Institute of the Pacific at Diamond Head. Graduates of Hawai`i’s first four-year culinary program will go on to serve Hawai`i’s restaurant and hospitality industry and ultimately the greater community.
A portion of the proceeds from Restaurant Week Hawaii will support the Culinary Institute of the Pacific at Diamond Head.
Realizing a vision to build a world-class institute that sets a new standard for culinary education,
Creating a strong and viable workforce for Hawaii’s future,
Blending state-of-the art technology with cuisines from the east and west,
Combining leading edge business models with lessons from those who came before us,
Opening doors and changing lives of students who dream,
This is the Culinary Institute of the Pacific at Diamond Head.
To make reservtions go to: http://tikisgrill.com/restaurant-week-hawaii-2012/?context=create
Restaurant Week Hawaii is a seven day celebration of the cuisine scene in Hawaii. From fine dining to fast-food, participating restaurants will feature special menu items, promotions and discounts
Restaurant Week is a reminder that Hawaii is a culinary destination with top chefs, farm to table dining, wonderful wine and a lot more to discover and explore.
The goal of Restaurant Week Hawai`i is to realize a vision of an advanced culinary campus—the Culinary Institute of the Pacific at Diamond Head. Graduates of Hawai`i’s first four-year culinary program will go on to serve Hawai`i’s restaurant and hospitality industry and ultimately the greater community.
A portion of the proceeds from Restaurant Week Hawaii will support the Culinary Institute of the Pacific at Diamond Head.