L’ulu, Leeward Culinary Arts Gala is an opportunity to invest in educational opportunities for Hawai‘i’s culinary students. This social event of the Leeward side brings together the leaders of Hawai‘i’s Regional Cuisine in support of Leeward Community College’s Culinary Arts Program. Guests indulge their senses with the delectable cuisines of Hawai‘i’s finest chefs alongside the Culinary Arts Program’s instructors and students. Exceptional entertainment and a silent auction, complimented by an array of wines, beers, spirits, and specialty coffees and teas complete the festive atmosphere and extraordinary ambiance of dining amid the Culinary Arts Program’s new dining and kitchen facilities.

The Restaurants                                        The Chefs 

Alan Wong’s Restaurant                    Alan Wong

Aulani, A Disney Resort & Spa          Patirck Callarec, Ron Villoria

Chef Chai                                        Chai Chaowasaree

JW Marriott Ihilani Resort & Spa       Scott Higa

Michel’s                                          Eberhard Kintscher

Nalo Farms                                      Dean Okimoto

REAL a gastropub                            Troy Terorotua

Roy’s Restaurant                              Roy Yamaguchi, Jackie Lau

Sansei and dk Steakhouse                  D.K. Kodama , Joseph “JJ” Reinhart

Side Street Inn on Da Strip                Colin Nishida

The Pearl at Leeward CC                  Ian Riseley

Tiki’s Grill & Bar                             Ronnie Nasuti

Tokkuri Tei                                     Hideaki “Santa” Miyoshi

27th Annual "April Foolish" FUNraiser for Make-a-Wish Hawaii. The Boys came out to party with over a thousand of their friends at Pearl for
the huge annual Boys’ Bunch April Foolish FUNdraiser for the Make a Wish Foundation.

Mahalo to © Mark Ramelb Photography for the photo!

Video from KITV - Tantalize your food palate for a cause! | This Morning - KITV Home.

https://www.facebook.com/MDAHawaii

Blog Post  by Brian Berusch  http://www.bonhawaii.com/rabbit-boar-elk-and-more-tikis-vintner-pairing-dinner

Rabbit, Boar, Elk and more! Tiki's Vintner Pairing Dinner

by Brian Berusch | January 24, 2013

Anyone who hasn't partaken in one of Chef Ronnie Nasuti's high-flyin', out-of-the-box specialty dinners is missing some flavor in their life. Some say Nasuti has "the best job in Hawaii," serving consistent, creative fare to masses of visitors in Waikiki at Tiki's Grill & Bar while enticing locals with his culinary "chops" during these signature, one-off events. Well, get your knives sharpened…  

On Monday, March 11, 2013 at 6:00 pm, chef has an incredible-sounding menu to pair with wine proprietor Easton Manson, to pair Langtry and Guenoc vineyard wines with inventive dishes not typically found on the isles. Let's skip to the goods, eh?

Where most chefs might plateau or tone down with a fish dish here, Nasuti takes you over the falls in a barrel with...

 

Nasuti begins with an amuse bouche of Hawaiian opine shooters, bathed in yuzu ponzu, toasted kukui nuts and sea beans. (Pause, breath.) Here we'll sample Guenoc Lake County Sauvignon Blanc. 

Next up, he'll plate plump day boat scallops with Big Island avocado, a salmon mousse, green tea beeline and uni butter. Still looking to see if we wrote "Tiki's"? Yep, all at the ever-evolving Waikiki hotspot. This dish calls for the slightly mineral-laden yet robust Guenoc Lake County Chardonnay. 

Third course delves deep into the rabbit hole with, um, fresh Manoa rabbit confit gnocchi, english pea puree and carrot oil for a colorful and hearty dish. Guenoc comes in strong with a North Coast Claret 2010 here. 

Where most chefs might plateau or tone down with a fish dish here, Nasuti takes you over the falls in a barrel with a fourth course of "Three game meats": Cervina elk with prickly pear mustard, Big Island wild boar sausage ragout, French lentils, kale chips and more. Langtry enters the bout with their Estate Petite Syrah, offering a flight of '05, '06 and '07 varietals. 

He'll send you on your way with a chocolate trio (it's only fair) that features candied bacon (naturally), pot de creme and Macadamia nut truffle. 

This event has very limited seating—not a surprise, at $59 per person. 

Reserve your space at tinyurl.com/tikislgparty or call (808) 923-8454

 

Alexander Valley Vineyards Wine Dinner Party - Tiki's

Tuesday Feb 5th 2013  6:00 PM ‘till 8:30 PM

Alexander Valley Vineyards - Winemaker Harry Wetzel, IV
Tiki’s Grill & Bar - Chef Ronnie Nasuti

Each wine will be described as poured by third generation winemaker, Harry Wetzel, IV.

The evening’s menu with paired varietal follows:

EAT OUT!
Restaurant Week Hawaii is 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.
The goal of Restaurant Week Hawai`i is to realize a vision of an advanced culinary campus—the Culinary Institute of the Pacific at Diamond Head. Graduates of Hawai`i’s first four-year culinary program will go on to serve Hawai`i’s restaurant and hospitality industry and ultimately the greater community.
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.

To make reservtions go to: http://tikisgrill.com/restaurant-week-hawaii-2012/?context=create

Restaurant Week Hawaii is 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

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.

The goal of Restaurant Week Hawai`i is to realize a vision of an advanced culinary campus—the Culinary Institute of the Pacific at Diamond Head. Graduates of Hawai`i’s first four-year culinary program will go on to serve Hawai`i’s restaurant and hospitality industry and ultimately the greater community.

A portion of the proceeds from Restaurant Week Hawaii will support the Culinary Institute of the Pacific at Diamond Head.  

On Monday, OCTOBER 29, 2012, the Hawaii Restaurant Association inducted a new group of individuals to the 2012 Hall of Fame. Those selected for induction into the Hall of Fame are individuals who 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.”

 

Inductees introduced at the evening’s gala celebration

• Floyd and Doris Christenson, Mama's Fish House, Paia, Hawaii
• Lyle and Grace Guslander (posthumous), Coco Palms Hotel, Kauai
• Hayashi Family, Pagoda Hotel & Floating Restaurant /Pacific Beach Hotel, Oahu
• John Heckathorn (posthumous), Honolulu Magazine
• Tom Jones, Gyotaku Japanese Restaurants, Oahu
• Harold and Nancy (posthumous) Manago, Manago Hotel, Captan Cook, Hawaii
• Harry Marn Sin Mau and Bat Moi Kam Mau (posthumous), Char Hung Sut, Oahu
• Russell Siu, 3660 on the Rise/Kaka'ako Kitchen, Oahu
• Teruya Family, Armstrong Produce
• Francis and Mary Tom (posthumous) and Family, Wailana Coffee House, Oahu

A highlight of the evening was a dine-around with food stations hosted by seven distinguished Island chefs. The 2012 “Chefs of Aloha®” will include: Fred DeAngelo, The Grove; Ed Kenney, Town; Bob McGee, Whole Ox Butcher & Deli; John Memering, Cactus Bistro; Eddie Mizumo, Hawaii Prince Hotel; Ronnie Nasuti, Tiki’s Grill & Bar; and Lindsey Ozawa, Prima.

PHOTOS: KELLI BULLOCK TO SEE MORE OF KELLI'S PHOTOS www.kellibullockphotography.com

 

 Proceeds from the evening will benefit culinary students through the HRA’s Scholarship Program. http://www.restauranthi.com

 

More PHOTOS BY BRIAN TSENG / Special to the Star-Advertiser
Submitted by The Hawaii Restaurant Association, the professional association of the restaurant and food service industry in Hawaii. 

2012 Management Team! Missing from Photo is Ed Fab! — with Michael Tikis Miller, Pancho Gomes, Bill Tobin, Samantha Rae Sovde andRonnie Nasuti at Tiki's Grill & Bar. Note Also Missing is Jed who joins the team on Nov 1. 

More photos can be found on our facebook page. Mahalo for your kokua in celebrating with us and giving to the Aloha United Way! If you see yourself, tag yourself. We had a lot of fun and hope you did as well. If you couldn't make it check out the album and be with us in spirit. The adventure continue

Crunchy wok fired Shrimp served in a Szechuan three peppercorn mix with Cilantro over fried brown rice.  This is the traditional style preparation with the HEAD & SHELLS ON. The entire shrimp is edible, not for the faint of heart, but you can peel & eat them if you have to! www.tikisgrill.com