Save the Date - Restaurant Week Hawaii November 16-22 2009

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Restaurant Week Hawaii–Showcasing Hawaii's restaurants and supporting the Culinary Institute of the Pacific at Diamond Head

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The second annual Restaurant Week Hawaii will be 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.

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.



A special event to support the Culinary Institute of the Pacific at Diamond Head


 

Video of Lei Ho'okahi..Halau 'O Na Pua Kukui..Hula as Gift for Corey & Tiff's Wedding

This weekend was filled with a lot of aloha. Family parties and dinners, wedding and birthdays. Lisa and I attended Corey & Tiff's Wedding in Waikiki. Corey is a member of Halau 'O Na Pua Kukui  their Kumu  is "Uncle Ed" Collier and Tiff is a dance instructor for our niece. Lisa, my wife is the cute one, second to the end in the back line, wearing a silver gray dress.

This is a video of the men and women of Halau 'O Na Pua Kukui as they dance a hula as a gift for the bride and groom.

The song and hula Lei Ho'okahi talk about  "the descriptive use of Lehua blossom and Fern tree, are symbols of two lovers being united as one. "

She flys planes and cocktails at Tiki's Grill & Bar - SKYY Koko Head Quencher-

Koko Head Quencher-
Its so refreshing youll want one even after hiking Koko Head Crater.

1 1/2 oz. Skyy Pineapple
1/2 oz. Triple Sec
2 oz. Passion fruit juice
Dash of Li Hing Power
Slice of lemon
Slice of lime
Splash 7up

Garnish: lemon twist and mint leaf

In a shaker tin combine all ingredients except 7up. Add ice to tin and shake vigorously. Strain into hurricane glass filled with ice.
Fill with 7up. Garnish. Enjoy
Menu Text: SKYY Infusions Pineapple Vodka, Passion Fruit juice, dash of Li Hing power, slices of lemon & lime, splash of citrus soda.
Garnished with a lemon twist & mint leaf.Created by our bartender, Danny Lucariello. Winner of the SKYY Infusions Pineapple Vodka Bartending Competition!
www.tikisgrill.com

Tiki's "Serve it Up" to The University of California Women Volleyball.

Tiki's Grill & Bar  served The University of California Women Volleyball Team. They came in for there pre-game team meal. The team was dressed and ready to play. We were able to have their pre-ordered menu items on the table in 15 minutes. After Lunch the were headed to the Stan Sheriff Center to get ready to play.  Mahalo to Jennifer Carey!

Bellow is Jennifer Carey. Carey, a former award-winning standout setter at the University of Hawai'i at Manoa. She is now the Director of Volleyball Operations for the Bears. It's always great to see another student athlete move up in a field that they love.

In 1999, Carey was the starting setter for the Rainbow Wahine as a freshman where she earned All-Western Athletic Conference second-team honors. She helped lead Hawai'i to a 29-2 record, an NCAA regional semifinal appearance and a No. 8 AVCA final ranking in her first season. In her four-year career, Carey took the Rainbow Wahine to two NCAA national semifinal appearances, two No. 3 rankings, and a 123-12 record. She earned All-WAC second team honors three times and finished her career ranked fourth all-time for Hawai'i with 3,540 assists. Carey was also selected to the WAC All-Academic team in each of her four years with the Rainbow Wahine.

Carey's first collegiate match was a 3-0 (15-8, 15-7, 15-5) win against Cal on Sept. 1, 1999, at the Recreational Sports Facility in Berkeley, Calif. She had 33 assists to go along with 12 digs and three kills on five attacks. The match was also the first at Cal for head coach Rich Feller and assistant coach Chris Bigelow.

Carey graduated from Hawai'i with a degree in business administration in marketing in 2003. She then worked as a sales and marketing executive for KHNL and K5 Television in Honolulu before leaving the islands to play professionally in the fall of 2004 with Brandenburg VCO in Berlin, Germany. Carey currently resides in Oakland, Calif.

To check out the menu for the team - They ordered off the Pono Menu.
 http://www.scribd.com/doc/18225884/2009-Set-Menus-2009-Tikis-Grill-Bar
Jennifer made me switch the guava cheese cake to plates of fresh fruit.


Follow Cal Volleyball on Twitter - http://twitter.com/calvolleyball

Special Edition Pink Knife - Dinner at home CHICKEN PROVENCAL

Lisa made nice a dinner of us. Starting with her Special Edition Pink Knife.

The parsley is from our herb garden.


CHICKEN PROVENCAL 
2 (2 1/2 - 3 lbs.) chicken
10 tbsp. olive oil
1 eggplant, thinly sliced
6 tomatoes, thickly sliced
1 c. white wine
2 tsp. tomato paste
1/2 c. water
Salt & pepper to taste
1/4 c. chopped parsley
2-3 cloves crushed garlic
Dredge all in seasoned flour.

Cut up chicken into serving pieces and saute the pieces on all sides in 6 tablespoons of olive oil until they are golden brown. Cover the pan, lower the heat and cook chicken about 30 minutes longer or until they are tender. In another skillet saute in 4 tablespoons of olive oil the eggplant and tomato slices. Remove chicken to a serving platter and keep it warm, to the juice remaining in the pan add the crushed garlic and the tomato paste mixed with hot water. Bring the sauce to a boil stirring constantly for a few minutes. Pour sauce over the chicken, surround with the eggplant and tomatoes. Sprinkle with parsley.

Congrats 2 @tiarefriedman on the cover! Her day job is @tikisgrill as a coordinator for large parties.

Congratulation to Tiare Friedman for making the cover of a Japan Magazine related to ocean sports!

Beach Girls No.28

Her day job is at Tiki's Grill & Bar as the events coordinator for large parties.

Beach Girls No.28


日 本の海をもっと楽しもう! ということで湘南を中心に憧れのライフスタイルを特集します。おしゃれスナップ集では素敵なビーチガールたちが登場。彼女達の ファッション・スタイルや持ち物、海を感じるインテリアやお気に入りのショップなど、海を愛するすべての女性へお届けします。もちろん、大人気のハワイも 大特集。オアフ島のロコ達の暮らしやショッピング、アクティブスポット、ハワイごはんなどロコだけが知っているおすすめのスポットを紹介します。その他、 サーファーなら誰でも楽しめる週末サーフ・トリップの情報も満載。また、親子で海に来ることが増えてきたママ・サーファー達の子育てや暮らしも紹介しま す。今回はCher Shoreの秋冬カタログ付き、いつでもおしゃれなビーチガールを応援します。(発売日:2009.8/25)



商品コード 0620000252
購入時納期 5-7日
ISBNコード 978-4-7779-1396-1
雑誌コード 62028-98
サイズ A4判 152ページ

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Oahu brings the garden to your dining table...we're talkintravel. @tikisgrill mention at the very end

August 27, 6:15 PM by Travel Insights Examiners -- Ruth & Rich Carlson

The tourism folks from Oahu are promoting a bring the farm to your dining table concept with fresh, local produce and more.  Read on for their news release: CELEBRATE FARM TO TABLE CUISINE ON OAHU.  Oahu’s local farms, chefs, markets, restaurants make up Hawaii’s culinary epicenter

OAHU – People from all corners of the globe love visiting Oahu for its unmatched weather, sublime scenery and unique and fascinating culture, but these days Oahu’s innovative farm to table cuisine is one of the island’s greatest attractions. With ideal year-round climate conditions and rich volcanic soil, it is only natural that the island of Oahu is home to an abundance of farms. The countless farmers, chefs, restaurants, and consumers dedicated to utilizing Oahu’s locally-grown products have helped develop the island’s farm-to-table movement, growing it considerably in recent years and paving the way toward island-wide sustainability.

ALOUN FARMS:  About: Founded in 1977 by Laotian immigrant Aloun Sou and his family, Aloun Farms began as a basic five-acre operation in the Lualualei Valley of Waianae, producing several varieties of Asian vegetables, green onion and herbs. Today, the farm is nearly 3,000 acres and produces more than 40 different crops. Aloun Farms is a strong supporter of community outreach through educational tours and collaboration with the Future Farmers of America (FFA) program.

Special products: Aloun Farms Ewa Sweet line includes crisp, juicy and sweet corn, melons, and onions. The corn and onions are grown year-round, and melons are grown during Oahu’s spring season. The Sunburst Melon and Thai Watermelon are two of Aloun’s signature products.

Where to find them: Farmers’ markets and supermarkets island-wide, including Costco, Foodland and Wal-Mart stores; Chef Chai Chaowasaree incorporates Aloun products into his menus at Chai’s Island Bistro and Singha Thai Cuisine.  Contact: www.alounfarms.com or (808) 677-9516

 

HO FARMS:  About: Ho Farms, a 40-acre produce farm on Oahu’s North Shore, is a food safety certified farm (one of the few in Hawaii) that has been recognized for its efforts to minimize the use of pesticides and chemicals, resulting in healthier, natural and better-tasting food.  Special products: Specialty tomatoes, renowned for their sweet flavor and crispy texture, are Ho Farms’ signature product. They produce tomatoes of the baby Roma, cherry, golden grape, grape, Kahuku golden, and zebra varieties, all vine-ripened and individually handpicked at their peak flavor. The farm also grows Japanese cucumbers, long squashes and long beans.  Where to find them: Farmers’ markets island-wide; on Oahu at Foodland, Down to Earth stores, Malama Market, and Tamura’s Market; and RumFire at Sheraton Waikiki. www.hofarms.com or (808) 375-1375

MA‘O ORGANIC FARMS   About: Waianae Community Re-Development Corporation established MA‘O Organic Farms hoping to impact five critical areas of need in the region – out-of-school youth, sustainable economic development, agriculture, health, and Hawaiian culture. Today, the five-acre certified organic farm offers after-school programs, workshops, garden clubs, and internships for local middle and high school students, and produces and sells more than three-dozen different high-quality organic crops.

Special products: MA‘O is known for its signature “Sassy” salad mix—a combination of kale, Swiss chard and cilantro—and produces a variety of herbs, root vegetables, bananas, mangos, and citrus fruits such as Meyer lemons, Tahitian limes, and Clementine tangerines.  Where to find them: Farmers’ markets island-wide; health food stores including Whole Foods, Down to Earth, Umeke Market, and Kokua Market; and restaurants such as Alan Wong’s, Azul at the JW Marriott Ihilani, Chef Ed Kenney’s Town and Downtown, Kona Brewing Company, Nobu Waikiki, and Tiki’s Grill and Bar. www.maoorganicfarms.org or (808) 696-5569. 

   For more info: www.visit-oahu.com  and be sure and read Rich's first hand account of living and eating like royality on Maui, at this website: http://www.examiner.com/examiner/x-5821-Travel-Insights-Examiners~y2009m4d12-Maui-wowieheres-how-to-vacation-like-youre-Clint-Eastwood


http://unhub.com/mahaloMichael - (Facebook, Twitter, Blog, LinkedIn, Videos)