Tiki's Grill & Bar is excited to be participating in this year's Restaurant Week. A portion of the proceeds from Restaurant Week Hawaii will support the Culinary Institute of the Pacific at Diamond Head.
The 11th Annual Restaurant Week Hawaii is dedicated to Conrad Nonaka, Director of the Culinary Institute of the Pacific and event Committee Chair until his passing this past June. Conrad played an integral role in launching Restaurant Week Hawaii and supporting our local restaurant industry.
Take a look at Chef Ronnie Nasuti's specially designed menu for this year's Restaurant Week guests!
For more information about Restaurant Week click over to their website to see all the great restaurants who have joined in. http://www.restaurantweekhawaii.com
Sean and Monica love the easy life of Honolulu, HI. Monica has lived in Hawaii her entire life, but Sean moved there in high school, and then returned about 10 years ago. Since his return, Monica and him met at work, fell in love, and married six years ago.
Now the couple has two children together and a son from a previous relationship. On this House Hunters, the happy couple wants to upgrade their home to accommodate their growing children.
His: Sean wants a contemporary home that’s only one story. He doesn’t want to have to walk up and down stairs. He wants a large rec room and a large backyard.
Hers: Monica prefers mid-century modern style homes. She wants something with curb appeal, and Monica wants a large open kitchen. She also needs a walk-in closet.
Despite their house style preferences, they’re willing to compromise as long as they have everything they need inside the home. They also want an enclosed garage, a double vanity, no carpet, and a bathtub.
Their budget recently increased to $750,000.
For Kitchen Creations, Chef Ronnie Nasuti from Tiki's Grill and Bar featured produce from Kahuku farms. It's a farm that dates back to the early 1900's on Oahu's North Shore. They're known for everything from papaya to bananas to eggplant.
Chef Ronnie created a vegetarian dish which he will feature for an upcoming fundraiser for Leeward Community College this weekend. His recipes are below.
Kahuku Farms Eggplant Roulade, Cheese Soufflé, Avocado Puree Recipes
½ cup Heavy cream
4 tbsps. Pecorino cheese, grated
4 tbsps. Parmesan cheese, grated
4 leafs Fresh basil
2 sprigs, no stems Fresh Italian parsley
pinch Salt & pepper
Blend all ingredients in a blender.
Pour into 2 ounce flex molds, filling to the top.
Bake at 350° for about 20 minutes, until a tooth pick will come out clean.
1ea Egg, beaten
pinch Salt & pepper
As needed. olive oil
4 pieces Fresh Mozzarella
2 Cherry tomatoes, slice in half with the ends cut off
Cut eggplant slices in half and toss with egg & salt & pepper.
Sear on both sides at medium high heat with a little olive oil.
Roll each slice of tomato with 1 mozzarella cheese and a tomato slice.
1ea. Avocado, seeded and scooped
1 tbsps Olive oil
Half a lime Fresh lime juice
To taste Salt & white pepper
Blend in blender on high speed with butter, salt & white pepper until smooth like baby food.
Parmesan BrittleShredding Parmesan cheese
¼ cup Sprinkle cheese on a parchment paper or silpat.
Bake at 350° until light golden brown. Don’t over cook, it will get bitter!
*I served this dish with these optional garnishes…
Sweety drop Peruvian peppers
Vegetable demi glace, this is very cool, but pretty involved recipe. It’s worth the work for a vegetarian gourmet cook!, Just Google it!
Kahuku Brand is a company dealing primarily with growing and distributing Hawaii wholesale fruits and vegetables. Nora and Masatsugu Fukuyama With the love of agriculture deeply rooted with both Mel and Clyde, they felt compelled to create a way to diversify and share the wonders and bounty of farming with friends and family, to educate, share and offer hands-on experiences that would enhance the quality of life and result in a deeper appreciation of agriculture as their purpose. Thus, Kahuku Farms was created. A place intended for learning, enjoyment, and experience of diversified agriculture at its finest.
Matsuda Fruit Stand - 1977 In 2005, the daughter of Mel and Momi Matsuda, Kylie Matsuda agreed to champion the task of running the operations for Kahuku Farms. "I feel honored and grateful to perpetuate our family's future in farming," says Kylie. "To share our generations of knowledge and history with others, in this amazing place that I've known as home is a dream I'm passionate to live." Kylie is a graduate of Kahuku High School and the Travel Industry Management School at the University of Hawaii
Marketing Vitals helps restaurants improve sales and increase profits through innovative data marketing analytics software. One of the features they offer is a charity portion that will let all staff and managers know where we stand on our current charity drive. This app runs on most smart phones.
Here is our Tiki's Ohana check presentation to the Hawaii Agricultural Foundation for our support of Localicious 2018. Our team sold 479 Maui Nui Venison Burgers, with a donation of $1 per burger sold. Tiki's made up the difference to make a grand total donation of $500!
This year’s total goal for Localicious was to raise $50,000. Participating restaurants that raised $500 or more are eligible to adopt an HAF partner Department of Education public school classroom. #LocaliciousHI
Tiki's Grill & Bar has been supporting the mission of the Hawaii Agricultural Foundation to raise public awareness of restaurants that are committed to sustaining our local agricultural industry and through doing so, raising funds for agricultural education in our public schools.
For one month, participating restaurants feature a specific dish(es) made with a locally grown, caught or raised products throughout the month. The dish(es) are identified on menus with a Localicious sticker or logo next to the item. When patrons order the "Localicious" dish, the restaurant donates $1 to HAF’s Hawaii educational programs.
Localicious Hawai‘i aims to raise public awareness of restaurants that are active supporters of the state’s agricultural industry. All proceeds raised from the promotion help fund HAF’s educational programs, including Where Would Be Without Seeds, Veggie U, AquaPono Aquaponics, In The Fields, and Kids Cooking Local.
Since the program’s launch in 2014, Localicious has raised more than $170,000 to provide approximately 70 public schools and 200 classrooms statewide with garden kits and structured ag-related curriculums.
Tiki's was excited to be a part of helping teachers in our public schools inspire young future farmers! #LocaliciousHI #EatLocal #BuyLocal #Tikisgrill
"The Hawaiian Islands, 1924" Early film footage. - No Sound
Visit Tiki's Grill and Bar http://www.tikisgrill.com/ Twitter: @tikisgrill Instagram: @tikisgrill, @chefronnie Facebook: Tiki’s Grill & Bar Hashtags #tikisgrill
Localicious Hawaii! is back again and we are supporting the cause! They promote participating restaurants who are committed to buying local and features a “Localicious Dish”. During the month of March buying, that dish supports AG education in our public schools (Veggie U Kit). Every “Localicious Dish” ordered, the restaurant will donate $1!
- Mahalo to Grace and the HAWAII NOW KGMB/KHNL/KFVE for featuring Chef Ronnie Nasuti
Localicious Hawaii is a part of the Hawaii Agricultural Foundation whose mission is:
“to support and sustain Hawaii’s agricultural industry by addressing critical needs and services of farmers and the agricultural industry in Hawaii, and by better connecting the farmers with the community and vice-versa. This involves educational and outreach programs in the community, as well as direct marketing, technical, educational and in-the-field support for farmers.”
Our goal is to at least raise $500, which will go toward adopting a school wanting a Veggie U kit. The kits will help teachers in our public schools inspire young future farmers!
Help teachers in our public schools inspire young future farmers! #LocaliciousHI #EatLocal #BuyLocal #Tikisgrill
Chef Ronnie Nasuti is showcasing the local Small Kine Farm's Waimanalo mushrooms. Mushrooms are so versatile and can be used for so many things.
Mix everything but the crab and the mushrooms. • Fold in the crab so the pieces don’t break up to small. • Wash & dry the mushroom and remove the stem. • Stuff mushrooms and bake until golden brown…serve.
Keiki Portabella (above left) mushrooms (more commonly known as Crimini mushrooms) have a lighter flavor and crisper texture. Price for 10 pound case: $80
Tūtū Portabella (above right) large Portabella mushrooms are a minimum of 4” in diameter and rich and robust in flavor. Price for 5 pound case: $45They are not only are the only Portabella farm in Hawai‘i, but by using their our own compost and a high-tech pasteurization and growing process, they have been able to produce safe, high-quality mushrooms with better taste, texture and a longer shelf life than Mainland competitors…they even LOOK better.
Small Kine Farm sells its organic mushroom compost (also known as spent mushroom substrate or SMS) to farmers, gardeners and other agricultural companies. This nutrient-rich by-product of mushroom farming is widely used on the U.S. Mainland for gardening, vegetable production and weed control.
You can buy them from Kokua Market, Pearlridge farmers market, Mililani farmers market, Whole Foods Market, and Down to Earth in Kailua