The Hawaii Restaurant Association held its 10th Annual Hall of Fame Dinner at the Dole Cannery’s Pomaika`i Ballroom in Iwilei on Monday, September 19, 2016

The 2016 Hall of Fame Inductees of the Hawaii Resturant Hall of Fame

Mark Shishido - Wine Director Alan Wong's

Dr. John Morton - VP for UH Community Colleges

Edward Doty - Eagle Distributors/JMD Beverages

Alicia and Raymond Kam - Alicia's Market

Mel and Lynn Tanioka - Tanioka's Seafood and Catering

David Nagaishi - Ocean House, Pounders at PCC (Deceased)

Jacqueline Lau - Roy's Hawaii

Bob and Christine French - Brennecke's Beach Broiler 

Aaron Placourakis - President / CEO Tri Star Restaurant Group, JAS Restaurants & AMP Restaurants, LTD.

Debra Ching Maiava and Ric Maiava - Ken's House of Pancakes 

Well-known and longtime Hawaii sportscaster Kanoa Leahey emceed the event with Chef Alan Wong and Honolulu Magazine Food Editor Catherine Toth-Fox serving as guest presenters for the ceremony.

In addition, the Hawaii Restaurant Association recognized Zippy’s Restaurants and Aloha Shoyu Company as 2016 Legacy Award recipients.

The inductees as well as the legacy winners were individuals and/or company’s that have demonstrated dedication and commitment to the growth of the restaurant and food service industry in Hawaii, contributed to the enhancement of its quality and image, and demonstrated service through outreach.

Zippy’s Restaurants 2016 Legacy Award recipient

For the past 50 years, Zippy’s has followed Frances and Charles Higa’s core business values of commitment, serving with honorable intentions and uncompromising integrity, taking care of people, recognizing the unlimited potential in people and opportunities, taking risks and being willing to change and think long term. Whether it’s a Zip Pac before heading to the beach, a bucket of chicken for a potluck or some oxtail soup after a long night out the next stop will always be Zippy’s.

Aloha Shoyu Company 2016 Legacy Award Recipient

After 70 years in Hawaii, the Aloha Shoyu `ohana continues to emphasize the core Hawaiian values of kindness, unity, humility, and perseverance. For over seven decades, Aloha Shoyu Company continues to bring its unique products to kitchens all over the world, so that every dish can be served with a little aloha. Proceeds from this year’s event will benefit the HRA Scholarship Program at the University of Hawaii Community Colleges.

The event also included a “Chefs of Aloha” Dine-Around that featured guest Chefs (see attached for complete list of guest Chefs) from the past nine (9) years of Hall of Fame dinners preparing exquisite dishes for all attendees.
"Chefs of Aloha" Dine-Around 

2016 - Chef Mark Noguchi - MISSION Social Hall & Café

2015 - Chef Freddie Billena - Pōmaika'i Ballrooms                                    

2014 - Chef James Aptakin - MAC 24/7    

2014 - Chef Ken Mackenzie - Tommy Bahama

2014 - Chef Marc Anthony Freiberg - Mariposa

2013 - Chef Jesse Cruz - Lucky Belly and Livestock Tavern

2013 - Chef Cyrus Goo - Café Laufer

2012 - Chef Long - Prima

2011 - Chef Roger Dikon - Regency Culinary Services and HRC founding chef

2010 - Chef Goran Streng - Tango Contemporary Café

2009 - Chef Matt Young - Hula Grill    

2009 - Chef Keith Kong - Duke's Waikiki

2008 - Chef Chai Chaowasaree - Chef Chai's

2007 - Chef Russell Siu - 3660 on the Rise / Kaka'ako kitchen

About The Hawaii Restaurant Association
The Hawaii Restaurant Association (HRA) is a 501(c)(6) non-profit trade organization, together with the National Restaurant Association and the National Restaurant Association Educational Foundation, is dedicated to representing, educating and promoting the restaurant, food service, hospitality and tourism industries. The HRA provides access to the support and resources that industry professionals need to maintain a thriving business and serves as a contributing member of the unique and diverse restaurant community here in Hawaii. www.hawaiirestaurant.org.



Fwd: youtube link

Published on Sep 5, 2016


KOHALA COAST, HAWAI‘I ISLAND—Fresh and nutritious Hawai’i Island food and the people who produce it are the stars of Mealani’s Taste of the Hawaiian Range 6-8 p.m. Friday, Sept. 9 at the Hilton Waikoloa Village. 

Tasty culinary stations, food producer booths and agricultural-themed displays—totaling over 75 stations— will sprawl both inside and out at the resort’s conference center. 

Pre-sale tickets are available online for $45 through midnight September 8 and at island wide locations until sold out; they are $60 at the door. Details: www.TasteoftheHawaiianRange.com

Each Taste chef is assigned to prepare a whopping 100 pounds of a specific cut of pasture-raised beef—or locally sourced pork, lamb, mutton, goat or USDA-inspected wild boar—and the result is a festive adventure of tasting everything from tongue to tail. Most of the beef cuts are utilized so chefs and attendees can get acquainted with not-so-familiar cuts while having fun. The pasture-raised beef is sourced from local, humanely raised cattle that are free of antibiotics and hormones.

In addition to “grazing” on expertly prepared beef sirloin, lamb or Rocky Mountain Oysters—aka bull’s testicles—attendees can taste samples at local food product booths and view compelling educational displays on sustainability and agriculture.

New participating exhibitors include Beyond Organic Consulting, Waimea Butcher Shop, Paradise Hawaii Balsamics, Spicy Ninja Sauce, Rapid ‘Ohi‘a Death, Farm Works Hawaii, Orchid Isle Traders, Hawaii Lassi-Akmal Foods, USDA Farm Service Agency and UH-CTAHR Veterinary Extension. 

Restaurants debuting at the 2016 Taste include Noodle Club, Waipio Cook House, 3 Fat Pigs, Daylight Mind Coffee Company Waikoloa, Monstera and The Fish Hopper. 

Also new will be a streaming video shown at different event locations featuring seven Big Island ranchers and farmers talking story about why they produce food. 

Those wanting to learn first-hand how to use and prepare 100 percent pasture-raised beef can attend the event’s annual Cooking 101 culinary demonstration. This year’s team of guest presenters are chefs Kevin Hanney and J Schoonover of Oahu’s 12 Ave Grill and Kokohead Café. The 3 p.m. presentation includes sampling and is $10; tix available online or at the door. A 1 p.m. seminar, “Learn Where Beef Cuts Come From,” is free. 

Islandwide tickets locations include Kuhio Grille in Hilo, Kamuela Liquors and Parker Ranch Store in Waimea, Kona Wine Market in Kailua-Kona and Kohala Essence Shop at Hilton Waikoloa Village. 

Watch for ticket giveaways on Facebook at Taste of the Hawaiian Range and Twitter #TasteHI. For general event information, phone (808) 322-4892.



Comes to the table smoking with Dry Ice

Forged from the depths of our super premium back bar, this enormous bubbling cocktail is overflowing with Sailor Jerry 92 proof spiced rum, coconut cream and pineapple juice, and kissed with a heavy measure of Tito’s vodka before we release 2 heavy ounces of 94 proof Kraken dark rum.

You take home this custom souvenir ceramic volcano and back scratcher!

Cocktail must be shared with at least 3 adult guests! 40

This is NOT a virgin drink!

Wild Boar Meatballs - Tiki's at the 21st Annual A Touch of `Iolani a fundraiser

We served 1000 Wild Boar Meatballs on Saturday, at the 21st Annual A Touch of `Iolani a fundraiser for `Iolani School. Chef Ronnie Nasuti made a labor intensive dish that was well received by alumni, current parents and supporters of the school. Mahalo to Michael, Lisa, Juan, and Chef Ronnie.

Dish: Big Isle Wild Boar Meat Ball, Sun Dried Tomato Rosemary Sauce, Pecorino Cheese Cake, Kale Chips

The ‘Iolani Alumni Association and the Class of 1997 hosted alumni, family and friends  an evening of exquisite food and drinks on Saturday, Aug. 6. The alumni community gathers for an evening of great food, entertainment, silent auction, camaraderie, and the presentation of the Alumni Service Award.

Enjoy gourmet selections from these top restaurants and their chefs:

  • 12th Avenue Grill

  • Big City Diner

  • Coffee Bean & Tea Leaf

  • d.k. Steak House

  • Fête

  • The Girls Who Bake Next Door

  • MW Restaurant

  • Nalo Farms

  • The Pig & The Lady

  • Roy's

  • Senia

  • Tiki's Grill & Bar

  • Tommy Bahama Restaurant & Bar

  • Vino

Banana Andagi: How to make- w/ Chef Ronnie Nasuti of Tikis Grill and Bar on Kitchen Creation

Chef Ronnie from Tiki's Grill & Bar appeared on Sunrise for this episode of "Kitchen Creations". He made banana andagi, an Okinawan treat that's similar to a doughnut or fritter. The Sunrise crew unanimously agreed that this is the best andagi we've ever had. It was not too sweet and lighter than other versions. We believe the banana also kept the inside moist.

You can find this recipe in today's Star Advertiser. It's in the "Crave" section in Mariko Jackson's monthly column titled "Little Foodie". Her recipe is below.

Banana Andagi 

1 egg 

1/3 cup milk 

1 teaspoon vanilla 

1-1/3 cups flour 

2/3 cup sugar 

1 tablespoon baking powder 

1/4 teaspoon salt 

2 apple bananas, mashed (a little more than 1/2 cup) 

Oil for frying 

Whisk together egg, milk and vanilla. 

In separate bowl, mix flour, sugar, baking powder and salt. Add to egg mixture and stir until just incorporated — do not over-mix. Add bananas and stir until just blended. Some chunks are good! 

In pan, add at least 4 inches oil and heat to 375 degrees. Drop in dough by rounded tablespoons or using a miniature ice cream scoop. (Be careful with thetask. Avoid splashing the oil or your fingers will get burned.) 

Flip after about 90 seconds or when doughnut is dark brown on one side. The frying process should take less than 3 minutes per andagi. Repeat with remaining dough. 

Remove doughnuts to paper-towel-lined plate with slotted spoon or tongs. 

Cool, but eat while still warm. The exterior crust will dry as it sits. Makes about 16 andagi. 

Copyright 2016 Hawaii News Now. All rights reserved.


Tiki's win's a 2016 Best of Oahu Nightlife Lovers award from Gogobot!

The Gogobot Awards celebrate the best places that our members discovered all over the world, from the most amazing hotels and restaurants to their favorite beaches and guided tours.

Gogobot takes a number of different factors into account when selecting its winners including reviewing data across the more than 60,000 destinations in its database. Lists are based on the number of reviews from distinct travelers visiting the destination, the number of people creating trips on Gogobot for these destinations and real travelers recommending these spots

Mango Pudding With Tapioca Pearls Chef Ronnie on Hawaii News Now

HONOLULU (HawaiiNewsNow) -

In this week's Kitchen Creations, we make mango pudding with tapioca pearls while we are in the midst of the mango season. Tiki's Grill and Bar Chef Ronnie Nasuti shows us how and shares some expert tips.

You can also find today's recipe in the Star Advertiser's Crave section under Betty Shimabukuro's "By Request" column. Or below.

Mango Pudding With Tapioca Pearls 

1/2 cup small pearl tapioca (sold in Asian markets) 
1 cup warm water 
2 cups cold water 
Pinch salt 
1/2 to 1 cup unsweetened coconut milk 
1/2 cup mango puree 
1/4 cup sugar 
1 teaspoon vanilla extract 
1 cup diced mango, plus additional diced fruit or berries (optional, for garnish) 
Soak tapioca in warm water 30 minutes. 
Bring 2 cups cold water and salt to boil in medium saucepan. Add tapioca with soaking water. Reduce heat to medium-low and cook 5 to 8 minutes, stirring frequently, until most of the pearls turn from white to translucent. Mixture will be thick and sticky; be careful it doesn’t burn on the bottom. 
Add 1/2 cup coconut milk and mango puree; return to boil. Reduce heat, add sugar and stir to dissolve. Cook another 5 minutes to thicken slightly. Remove from heat; add vanilla. Cover and let sit 30 minutes. Pearls will expand fully. Add more coconut milk if too thick. 
Stir in half the diced mango. Divide among dessert cups. Chill until firm. 
Top with remaining mango and other fruit, if using. Makes 8 half-cup servings.

Grilled French Toast Kebabs With Coconut Rum Sauce Chef Ronnie with Hawaii News Now

Grilled French Toast Kebabs With Coconut Rum Sauce

Grill French toast kebabs for smoky-sweet July 4 treat
June 21, 2016

You’ve got more than a week to think about it and do your research. The menu will be dictated by the sophistication of the grilling apparatus you possess. If it’s a grill or smoker capable of covered, indirect heat at precise temperatures, you can treat it as an outdoor oven and make a bread pudding or frittata. If it’s a hibachi, think breakfast quesadillas — cheese and breakfast sausage wrapped in flour tortillas, lightly grilled. Or, hey, Spam is hibachi-friendly.

Here some ideas that would work on even the least sophisticated grill:

>> Grilled fruit: Pineapple, especially, takes on a whole new personality when it’s caramelized on a grill, but almost any fruit would work. Mango and bananas are sturdy and easily skewered. Fruits that aren’t quite stellar raw — imported peaches, say — can be elevated by grilling.

>> Grilled French bread: Make sure the grill is very clean or cover with a sheet of foil. Thin slices of bread will cook evenly and quickly. If you can set up indirect heat, you can go with thicker pieces.

>> Breakfast pizza: Use premade flatbread, naan bread or bagels; top with salsa, cheese, scrambled eggs and crumbled sausage. Grill, covered, until the cheese melts. If your grill doesn’t have a cover, tent with foil or use an upside-down disposable foil pan.

>> Grilled avocados: It is theoretically possible to crack an egg into the center of an avocado and grill them as a package — I’ve seen pictures. I’ve tried this, though, and all I can say is raw eggs are very slippery. However, an avocado on its own, halved and grilled cut side down until lightly browned and softened, is a lovely thing. Top it with an egg cooked on your stove.

This recipe combines the first two suggestions. It’s easily adapted to differing tastes. If coconut flavor is not your thing, switch out the coconut milk with half-and-half. Or, boost the coconut quotient with a sprinkle of toasted coconut flakes. Is brunch too early for rum? Maple syrup is just fine, too.


  • 1 dozen sweetbread rolls
  • 3/4 cup coconut milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon, plus more for dusting
  • 16 8-inch skewers
  • 2 apple bananas, peeled, cut in 1-inch slices
  • 1 mango, peeled, cored, cut in chunks

>> Sauce:

  • 1 cup coconut milk
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1 tablespoon dark rum, or more, to taste

Cut rolls into quarters; spread on baking sheet and let sit overnight to dry out.

Whisk together coconut milk and eggs, then stir in vanilla and cinnamon. Pour mixture into shallow dish or rimmed baking sheet. Roll bread pieces in mixture until lightly coated on all sides. Don’t let them get soggy.

Thread bread and fruit onto skewers in any order, keeping a little space between the pieces so they cook evenly.

Prepare grill to medium heat. Cut a piece of foil big enough that a row of kebabs will fit in a single layer; coat well with cooking oil spray and place on grill. Line kebabs up on foil and let cook until lightly browned, 2-3 minutes, then turn. Keep turning until all sides are toasty and fruit is lightly caramelized. Cover grill if you like for a more smoky flavor.

To make sauce: In small saucepan, combine coconut milk, butter and brown sugar over medium-high heat. Stir to dissolve sugar, then reduce heat and simmer about 10 minutes, until sauce thickens slightly. Remove from heat and stir in rum.

Serve kebabs drizzled with sauce and sprinkled with more cinnamon. Serves 4.

Approximate nutritional analysis, per serving: 650 calories, 31 g fat, 23 g saturated fat, 110 mg cholesterol, 500 mg sodium, 80 g carbohydrate, 5 g fiber, 37 g sugar, 16 g protein Copyright ©2016 staradvertiser.com. All rights reserved.