From our friends at Hawaii News Now
For a fun time, head down to Tiki's Grill & Bar overlooking Kalakaua Avenue. Make sure to bring your appetite and some friends, because the portions are huge.
"I like to think of it as things that people would try to eat at home if they could," says executive chef Kapolanialaimaka Kealoha.
For the main course, order Tiki's signature salmon with a brown sugar coating. It's paired with a sweet potato mash and lemongrass beurre blanc. "The salmon has been on our menu forever - six years since we opened the place."
Or try the macadamia nut encrusted mahi mahi, served over orzo with sun dried tomatoes, spinach and mushrooms.
If you love a challenge, tackle the guava glazed baby back ribs - an eight-bone rack finished on the grill and slathered in house-made barbecue sauce. "The food here is basically local food with a lot of local ingredients."
Just make sure to leave room for dessert. The Lava Flow is a chocolate lover's dream with mousse and ganache on a chocolate chip cookie. And the taro bread pudding is filled with banana, raisins and rum.
For Chef Kapo, Restaurant Week is the perfect combination of great food and a great cause. "I went to school here in the islands. This is definitely a way to give back."
A benefit for the Culinary Institute of the Pacific at Diamond Head, Restaurant Week Hawai‘i is a collaborative effort among Hawai‘i’s restaurants, farmers, suppliers and Kapi‘olani Community College. The Institute will realize a vision to provide advanced culinary industry management education and training to students from Hawai‘i and the world.
