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 All rights reserved.

Get Zander to tell you about the time he swam across the Molokai Channel in the middle of the night

This is a repost from: Grandfather David Nottage is menton in the story. 

Early Lure-making Mentor

 by  |  posted in: Kona Fishing Chronicles Archive |  1

From May, 2006.  Published in Kona Fishing Chronicles 2006/2007

DSC_0012“Get Zander to tell you about the time he swam across the Molokai Channel in the middle of the night.”

The voice on the phone belonged to Dave Nottage and he was talking about our mutual fishing buddy Zander Budge.  Zander, my neighbor and fishing mentor for 37 years, had never mentioned this teenage escapade from the summer of 1939.  How like this very modest guy never to talk about his own exploits.

Dave gave me the bare bones of the story in that call a while ago and I figured I’d pull the details out of Zander next time I saw him grooming the grounds of the North Hawaii Community Hospital or picking up trash along the side of the road in Waimea – just two of the many volunteer community service activities he took up since retiring from the helm of his charterboat Spooky Luki a couple of decades back.

By the time Zander was in his mid-teens, he and his brothers were already able seamen and fishermen, often taking the family boat out on long excursions to other islands.  On the occasion of his unexpected channel swim, Zander, his brother Bill, and two other boys took a final inter-island fishing trip on a 36-foot sampan they were in the process of selling.

In anticipation of a big catch off Molokai, they loaded the hull with a 300-pound block of ice. Hank Davis, a Punahou 1941 classmate of Zander’s, told me the ice was really for the beer – which is the way it turned out because the four friends never got to the fishing part.  In the rough water off Molokai, the 300-pound block of ice shuttled back and forth in the hold until it split open the planks of the wooden hull.

When the boat foundered, the four teenagers were left to get home in a 10-foot canvas dinghy too small to hold them all safely in the rough waters of the Molokai Channel.

“It was the tiniest little eggshell of a boat they kept on top of the sampan,” recalls Charlotte Nottage, Dave’s wife and another of Zander’s high school friends.

“The rules were simple,” Zander said in a break from weeding the hospital grounds.  “We’d take turns. Two of us would swim while the other two rowed the boat.   Whenever it got calm, we’d all get in the boat. When we’d hit big waves, everybody jumped in the water so the boat wouldn’t sink.”

With favorable currents, the scheme worked well enough so they were able to swim and paddle their way back to Oahu.  “Our big worry was getting pounded on the reef when we reached Diamond Head.  But we got through that all right, too.”

Zander got through a lot more stuff over the next 68 years — then died in a tragic auto accident during a visit to Oahu.

I met Zander in the late 1960s when I moved to Waimea. He reached across the fence between our residences, shook my hand, told me he was a fisherman and immediately changed my life.

He invited me to fish with him on his charterboat Spooky Luki and that first trip set the stage for our long friendship.  We pulled out of Kawaihae Harbor and passed the red buoy. He ran out the first line and immediately hooked a 30-pound mahimahi before he could set the rubber band in the outrigger clip. Right then, I knew I had found my new home.

Zander lures-moldsSome of the first lures I made were in molds borrowed from Zander circa early 1960s.

And, yes, of course, I remember the lure.  It was a one-inch resin head with a salt-and-pepper insert, red rubber skirt (tires still had inner tubes in those days) and a pair of silver pendant wings for an overskirt (Zander liked tapered tails because they kept the hook points clear).  The most impressive part – he had made this and all of the lures on his boat himself and soon taught me all of his lure-making tricks.

Zander had started making his own trolling lures in the mid-1950’s very soon after Henry Chee had originated the method.  While writing an article about lure-making many years later, I asked Zander who had taught him how to make them and learned that he had picked up the technique on his own.  “I just looked at the lures and worked it out for myself,” he said.  That was his modus operandi for all things in life and he applied the same skill and ingenuity to crafts and construction of all kinds.

His boat was one of the first 31- foot Bertrams in Hawaii waters, and the clever craftsman had fully modified it for fishing through his own skill and cleverness. He never carried a crew unless it was one of his three sons Alexander, Peter, and Billy, daughter Luki, wife Patricia or – on very rare occasions, me.

Everything was set up for one-man operation. Long before other fishermen had heard of wind-on leaders, Zander had devised a line-to-leader link that let the angler reel the fish right to the gaff – no need for a leaderman. To minimize the hazards of fish-handling, he built narrow fish boxes right into the transom so the teeth, fins and hooks never came into the boat.  Before “stand-up” fishing became the rage, Zander installed gimbals on the transom so anglers could stand at the back of the boat and fight fish from a secure and stable position. The list of adaptations would overflow this page.

TarpsMartin (top), homemade (middle), Tarporeno (bottom). These old-time stick lures were the standards for ono and `ahi.

The man in the straw hat, palaka cloth shirt, shorts, boat shoes, and rubber wrist bands (his constant uniform) took obvious pride in his devisings, but I usually had to find out about his accomplishments by accident.  A faded IGFA document in an old drawer proclaimed his 80-pound class world record for Pacific blue marlin.  (“But I only had it for a week,” he said. “It was already broken less than a year after I got the certificate.”) A tattered newspaper clipping showed him with a 107-pound ono (yes, 107-pounds!) caught on a wooden lure carved from a broomstick.  (“Everybody caught big ono off South Point in those days.”) The guy who could impress anyone would never impress himself.

On what may have been his last fishing trip, Zander joined me, his son Alexander and his grandson Zander – three generations of Alexander Budges – on the Rizzuto Maru.  We visited the spots he had taught me years back and found a willing ono right on the marks.

In recent years, Zander grew too unsteady to feel comfortable on a fishing boat, but whenever we had more fish than we could handle, he’d stop by to help me clean the catch.  He’d pull out his venerable pearl-handled, long-bladed penknife, sharpen it against a long flat stone and deftly go to work. Despite the loss of a thumb to a saw in a woodworking accident, he could whittle through a pile of mahimahi and ono quicker than I could hack off a single ragged fillet.

He’d always take some home for Kitty, the new love of his life after he lost his first wife Patricia.  And some extra to divvy up with friend of all friends, Shorty Johnson.  And I’m pleased to know that he shared in our last catch before his passing.

Zander was always very kind and generous with his knowledge and advice. If you have learned anything from the books and articles I have written over the past 37 years, you, too, can thank Zander, who was the source and inspiration for much of it.

Jim Rizzuto's website, the author ofLure-Making Kona Stylethe Kona Fishing Chronicles and Fishing Hawaii Style: Come back often for the latest on salt water game fishing in Hawaii, including the Weekly Fishing Report, and reruns of great stories from the past in Throwback Thursday.

Hawaii Makes the National Culinary Review. Chef Ronnie Quoted

Mahalo to  Kay OrdeThe National Culinary Review Editor for including us! 

The farm-to-table movement is not without its problems, though. Inability to purchase enough of a product that chefs need to run their kitchens is one. Ronnie Nasuti, executive chef at Tiki’s Grill &  Bar, Waikiki, says,

“We are an independent serving breakfast, lunch and dinner. We do 1,500 covers a day.”

Until recently, he never considered buying from local farms a movement.

“You just bought what you could.”

That’s still what Nasuti does. He admits his percentage of local purchases is lower than that of smaller restaurants, but he works with local farms as much as he can, and he knows the farmers. He buys tomatoes from Hau’ula Tomatoes and beets and green onions from Higa Farms. Sea beans, seaweed, melons and kukui nuts, also called candlenuts and made into inamona, a relish, come from Aloun Farms. One of his largest local purchases is grass-fed beef from Kulana Foods. He uses 1,000 pounds of grass-fed ground beef a month for hamburgers. To see the full article 

The National Culinary Review

The National Culinary Review (NCR), read by more than 20,000 chefs and culinary professionals, appeals to culinarians for its insightful articles on food, drink and menu trends, product application, management and lifestyle issues, recipes, and personal and professional development. Launched in 1932, NCR is the flagship publication of the American Culinary Federation. It is a benefit of membership and is also available by paid subscription. NCR publishes 10 times annually.