THE FACE OF
LOCALLY OWNED RESTAURANTS 
Seen in the March 2015 Issue of Honolulu Magazine

Tiki’s Grill & Bar, co-founded by Bill Tobin in 2002, is a locally owned and operated independent restaurant that is a favorite of locals and visitors alike. Tobin and his management team, led by UH grad Michael Miller, are very involved in the community, participating in numerous annual charitable events and serving on the boards of many Hawaii-based charities. Chef Ronnie Nasuti realizes the importance of using locally sourced ingredients whenever possible, which is evident from his menus at Tiki’s. Anyone who has been to Tiki’s knows it is a special place where they will have an amazing meal, catch the best sunset views in Waikiki, and be treated like ohana. 

http://mahalomichael.com/locally-owned-restaurants-honolulu-magazine

Bobbie Hasselbring's feature on Farm To Table Restaurants on Oahu on the Real Food Traveler website which includes Tiki's and Chef Ronnie. 

Below is just a short clip of the over all feature. Read the full story.

In Honolulu, Tiki’s Grill and Bar is a great choice for an authentic taste of Oahu. Talented Chef Ronnie Nasuti works with local farmers and food purveyors and serves delectable farm-to-table island dishes.

We went to Tiki’s for dinner and sat on a second floor deck surrounded by palm trees, beginning our  meal with sweet, crumbly pink taro rolls served with vanilla butter.

The restaurant offers a huge appetizer ($12-15) menu (called pupus in Hawaii), including light, fresh ahi tartare with truffle oil and tiny rice balls; grilled ahi (cooked rare) with thinly sliced mango marinated in rice vinegar with sesame seeds; crispy coconut shrimp with garlic aioli; panko crusted calamari steak; cold shrimp salsa; and, one of our favorites, sweet, fruity guava gazed ribs.

The mac nut crusted mahi mahi at Tiki was lightly crusted and seared.

For entrees, there are plenty of fresh fish options. The grilled ahi was cooked rare and had a nice smokiness. It was served with garlic potato shreds, grilled asparagus, and a buttery scampi sauce with fresh tomatoes. The macadamia nut crusted mahi mahi was lightly crusted and seared. It was served over orzo pasta, mushrooms, spinach, diced tomatoes, roasted garlic, and lemongrass cream sauce. Delicious!

The portions at Tiki’s Grill and Bar are generous, but do save room for dessert. Their specialty is warm green tea butter cake served with vanilla ice cream and raspberry coulis that will make you swoon.

Founded in 1982, HUGS was the concept of a small group of volunteers who recognized the many challenges and stressors that families with seriously ill children face. They dedicated themselves to establishing an agency that would provide support, compassion and aloha. Since its inception, HUGS has continued to grow in family numbers and services backed by a firm commitment that no family who qualifies will ever be turned away.

HUGS is an organization dedicated to providing support and enhancing the quality of life for Hawaii ‘s seriously ill children and their families. We accept our families exactly where they are, so to speak, at their present emotional, physical or spiritual level. Our non-judgmental approach quickly establishes rapport and increases the comfort level between the families and HUGS staff. More…

When a child is diagnosed with a life threatening illness, it impacts the entire family, from husband and wife to younger and older siblings.

Mealani's Taste of the Hawaiian Range is coming to Waikoloa on the Big Island, and as you can imagine this event involves lots of food! Chef Ronnie Nasuti of Tiki's Grill gives is a sneak peak of what will be served.

There’s something for everyone at the 18th annual Mealani’s Taste of the Hawaiian Range and Agriculture Festival 6-8 p.m. Friday, Oct. 4 at the Hilton Waikoloa Village:

• Enjoy fresh food using local ingredients—starring forage-fed meats—by 35 chefs
• Taste local ag and value-added products and meet the folks who produce them
• Browse among ag-related educational displays

Culinary Newbies

Chef Ronnie Nasuti

Five of the 35 participating restaurants are Taste first timers. Like the rest of the Taste chefs, they are assigned to prepare 100 pounds of a certain cut of grass-fed beef—or lamb, mutton, goat or commercial and feral pork.

Pork is on the menu for two new participants. The Sheraton Keauhou Bay Resort & Spa is partnering to use commercial pork with Kamehameha Schools. Chef Cory Nazara of Mahina Café in Captain Cook is serving her version of kalua pork.

Debuting from O’ahu is Chef Ronnie Nasuti of Tiki’s Grill & Barin Waikiki, who is preparing mutton; and Chef Mark Noguchi of Pili Hawai’i and TASTE Table in Honolulu, who is assigned to prepare beef skirt.

Newly opened Pueo’s Osteria in Waikoloa Village is also making a first appearance at this year’s event and preparing lamb. Chef Jim Babian, a staunch supporter of local ranchers and farmers, owns the new Waikoloa Village Restaurant. Chef Babian, who recently served as executive chef at Four Seasons Resort Hualalai, is no stranger to Taste and last year presented Grass-Fed Beef Cooking 101 to a sell-out crowd.

Join us for Hawai'i's premier food-grazing event—the 18th Annual Taste of the Hawaiian Range and Agricultural Festival.

Hilton Waikoloa Village, Big Island of Hawai'i

Sprawling again inside and out of Hilton Waikoloa Village, the annual event showcases the isle’s grass-fed beef industry while bringing together local ranchers, farmers, restaurateurs and eager eaters to celebrate a bounty of locally produced food.

Over 30 of the state’s top chefs dazzle diners 6-8 p.m. with delectable dishes using grass-fed beef, pork, lamb, goat, mutton and wild boar—plus a cornucopia of fresh island fruit, veggies, honey, spices and beverages.

Culinary adventure seekers can taste and enjoy all the cuts of grass-fed beef—everything from tongue to tail—prepared expertly by Hawai‘i chefs. Enjoy familiar cuts like sirloin tip and ribs, plus beef cheek and the infamous “rocky mountain oysters” or bull testicles.

While “tasting,” festival goers can meet Hawai‘i’s food producers at gaily decorated vendor booths and talk story with the ranchers and farmers who make a living growing our food. Taste also affords local food producers the opportunity to hookup with isle chefs, wholesale buyers and consumers.

Big Isle beef cupcake with truffled foie gras hau’ula tomato ketchup

Big Isle beef cupcake with truffled foie gras with whipped mashed potatoes flavored with beets, white truffle & Hudson Valley foie gras.  Homemade  Hau’ula Yellow tomato ketchup. Bacon, chives & fried garlic sprinkled on top.

Look Who’s Cookin’ at Taste of the Hawaiian Range: Ronnie Nasuti of Tiki’s Grill & Bar

Chef Ronnie Nasuti

A favorite chef at this year’s Hawaii Chocolate Festivalon O’ahu, Chef Ronnie Nasuti of Tiki’s Grill & Barwowed attendees with his chocolate pasta dessert, which was showcased on Honolulu morning news shows. Chef makes his culinary event debut on the Big Island at this year’s Taste of the Hawaiian Range andshares a recipe for Pulehu Grass-Fed Filet Mignon.

Working in Kitchens Since 14

Chef Nasuti grew up in Massachusetts. His first restaurant gig was as a dishwasher. At 17, he became a kitchen manager at a classical Northern Italian restaurant where he assisted the chef/owner on a daily basis while honing his culinary chops. Nasuti finished four years of culinary arts in high school and further developed his trade through an apprenticeship at Boston’s Copley Plaza Hotel; the apprenticeship was sponsored by Les Dames d’Escoffier. Nasuti says Julia Child was a member of the Les Dames chapter there and he got to meet her.

In Hawai‘i he worked at Horatio’s (now Kincaid’s Restaurant) and then joined Chef Roy Yamaguchi and crew working at various Roy’s Restaurants in Hawai‘i Kai, Waikiki and Poipu, Kaua’i. Nasuti also served as executive chef at the award-winning Chez Michel, the location formerly at Eaton Square in Honolulu.

After a proven record of successful culinary stints, Chef chose to “hang his hat” at Tiki’s and has been steering the Waikiki establishment to a higher level of dining and elegance. He believes in being an effective and motivational trainer, from both the front and back of the house.

Q: How would you describe your cooking style and please give some examples.

A: A fusion of Hawaiian/Pacific Island Cuisine with American Cuisine. I believe in the locally grown food movement and have visited farms and built strong bonds with our food producers. I rely on island-fresh produce, proteins and breads to create signature items and dinner specials like Nalo Shiso-Seared Tofu Salad using Mrs. Cheng’s island-made tofu, Waimanalo greens, local tomatoes, Kula onion and a soy vinaigrette. Another is Bacon and Lemongrass-Crusted Ono served with Molokai potatoes and lilikoi chili butter sauce.

Q: Why do you use grass-fed beef (GFB)?

A: To support local farmers and to provide our clientele with something that’s healthier and tastes better.

Q: What are your favorite GFB cuts and why?

A: I like the primal cuts like filet mignon, ribeye, striploin, etc., as grass-fed beef has more “bite” than the grain-finished stuff. (Primals are the sections of the carcass—like rib, loin and round—used to create specific beef cuts.) To keep it in our price point at Tiki’s, I use primarily ground beef. We sell lots of great burgers as we are a “Grill & Bar.” I use about 210 pounds a week.

Q: Do you let patrons know on your menu they are eating GFB?

A: Our guests definitely know they are ordering Big Island ground beef in their hamburgers! It states it on our menu

Q: What other local food products are your favorite and why?

A: I love all local products. The idea of getting product that wasn’t shipped thousands of miles—in an economy we’re the bulk of—is key to our success and collective effort towards sustainability. Anything that we can get locally and is within our price point is on our menu! In addition to grass-fed beef, baby greens, herbs, lettuce, local tofu, tomatoes, potatoes, various vegetables, melons, fish and abalone are some of the local products we use. To call one a favorite, I’d say maybe opihi; though it’s not too easy to get, but defiantly a delicacy, I love octopus also.

Q: What are your favorite “fun” things to do here in Hawai‘i? 

A: I love to get in the water. I try to find more ways to do it. I got a jet ski and some paddle boards recently to give me more excuses to get in the ocean. I love to motorcycle ride also. Anything that gets me outside! I love to cook, but most of that happens indoors.

Tiki’s Grill and Bar is located at 2570 Kalakaua Ave in the Aston Waikiki Beach Hotel, 808-923-TIKI (8454). www.tikisgrill.com

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 Categories: Event News Hawaii, Grass-Fed Beef Hawaii  |   Tags: Chez Michel, Hawaii Chocolate Festival, Kincaid’s Restaurant, Les Dames d’Escoffier, Roy’s Restaurants, Tiki’s Grill & Bar

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