Mahalo Michael

More photos at http://www.honolulupulse.com/bars-clubs/pics-hot-hawaiian-nights-at-tikis#76912

Mahalo to the KITV morning show for supporting “Plate Up Niu Valley” a major fundraising event for Niu the Valley Middle School, organized by parents

Where Hawaii’s top chefs donate their time and expertise to mentor 48 interested students, and bring awareness and knowledge in the food industry. Hosted at the Hyatt, FRIDAY, APRIL 27, 2012 6:00pm

Chef Ronnie has already had the students from his team over to Tiki's to learn about the dish he is featuring.

More info at http://www.friendsofniuvalley.com/

• Hawaii Chocolate Festival

• A celebration of all things chocolate and highlights locally produced chocolate products

• Hawaii is the only state to grow Cacao

• Other tasty offerings will include Eat Honolulu’s Chocolate Bacon, Chocolate Shop Wine, Pinnacle Chocolate Vodka and Kona Brewing Company’s specially brewed chocolate beer.

• Between bites, one can browse vendor booths and shop for everything from chocolate pearls to chocolate orchids and visit the Chocolate Inspired Spa

• A Chocolate Garden featuring cacao trees (from which chocolate is grown), chocolate orchids and chocolate mint plants, plus the Coco Café & Tea House.

• Guest speakers and educational displays will share information about locally grown cacao and how it is transformed into chocolate. 

• There will be live musical entertainment by the Hot Club of Hulaville and hula performances.

• Event is February 25th, Saturday, from Noon to 5 p.m.

• Location: Dole Cannery Shops

• Price: Tickets are $20 in advance and $25 at the door

• For Tickets & More info: www.hawaiichocolatefestival.com

 

There's one channel where you can find the best of classic 50s, 60s, and 70s TV running 24-7. It's called ME-TV. The new station will run on digital cable channel 126, also owned by KITV

Tiki’s Three Course Pre Fixe Menu for Restaurant Week

CHOICE OF ONE APPETIZER:
Prime Rib Poke - A special poke for meat lovers – flash seared prime rib cubes topped with our housemade pipikaula aioli on a bed of locally grown baby greens from Nalo Farms.

Homemade Pancetta & Warm Kula Onion Salad - Sweet Island grown Kula onions & Hawaii’s best vine ripened Hau’ula tomatoes on a bed of fresh baby Nalo Tatsoi.  Smothered in our own house made pancetta bacon & sherry vinaigrette with bleu cheese shower. 

Soft Shell Crab Po’ Boy -Furikake crusted and crisped soft-shell crab, spicy chili mayonnaise, Kula lettuce, Hau’ula tomato on an Island made taro bun with house made kim chee.  

CHOICE OF ONE ENTREE:
Cajun Seared Ahi Tuna - Ahi tuna steak dusted with cajun spices and seared medium rare served over our famous kalua pig mashed potatoes.  Topped off with soy wasabi white wine butter sauce and roasted asparagus. 

Parmesan Crusted Chicken Breasts - Chicken breasts coated with parmesan cheese and fried to a crispy tenderness and drizzled with rosemary sundried tomato chardonnay sauce.  Served with broccoli linguine aglio olio.

Local Style Japanese Curry Spiced Beef Short Ribs - Slow cooked tender boneless beef short ribs on buttery wasabi potato puree, soy braised island farm root  vegetables including taro, dasheen, lotus root, Molokai  potatoes, curry beef reduction sauce.   

CHOICE OF ONE DESSERT:
Peanut Butter & Jelly Taro Bread Pudding Monte Cristo  
Island Sorbet with Fresh Kula Strawberries
Okinawan Sweet Potato Macadamia Nut Tart

$30 per person (tax and tip not included)

Restaurant Week Hawaii is a seven day celebration of the cuisine scene in Hawaii. 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.

Visit the Made in Hawaii Festival this year, and be sure to see Ronnie Nasuti, of Tiki's Grill & Bar, cook the following dish during a live cooking demonstration.

Grilled Hawaiian Fish, Luau Leaf Palu Sami, Confit of Saffron Scented Hauula Tomatoes

Description: Palu Sami is a Samoan dish consisting of young luau leaves, coconut milk and onions baked or steamed until tender and custard-like. It sometimes has corned beef and can be eaten as a pupu or entree.

For 4 people:

• Luau leaves (young/tender) 20 leaves
• Onion (½ inch dice) ¾ c.
• Coconut milk 3-4 c.
• Hauula tomatoes (peeled, seeded & diced) 2
• Shallots (sliced) ½ c.
• Virgin olive oil as needed
• Fresh local lemon as needed
• Fresh local limes as needed
• Hawaiian fish filets (7oz.) 4
• Saffron threads 1 pinch
• Salt and pepper to taste

For the Palu Sami:

1. Cut 4 squares of tin foil 12” square and lay them out.
2. Layer the leaves–large to small–5 pieces for each portion.
3. Bend foil into a bowl-like shape and fit luau leaves inside.
4. Divide diced onions into each luau foil bowl.
5. Add ¾ to 1 cup of coconut milk. (Amount of coconut milk could vary depending on the size of the leaves.)
6. Fold two opposite foil corners over each other in the middle. Take the other two opposite corners and twist together like a Hershey’s Kiss bundle in the middle.
7. Bake for 1 hour and 15 minutes at 350 degrees F.

For the Tomato Confit:

1. Add the tomatoes, shallots and saffron in a non-reactive, ovenproof pan or casserole dish.
2. Sprinkle with salt and pepper and barely submerge with virgin olive oil.
3. Bake in the oven with the Paul Sami for 1 hour or until tomatoes lightly dehydrate in the oil. (There will be almost no bubbles in the pan.)

To complete the dish:

1. When the first two components are finished baking, remove from the oven and allow the Palu Sami to set.
2. Now grill your fish filets with a little bit of salt and pepper and some of the oil from the confit.
3. Unwrap Palu Sami and plate with fresh grilled fish and tomato confit.
4. Squeeze fresh lemon over fish and serve!

A old friend stopped in to Tiki's Grill & Bar to film a new travel segment for a travel channel.  Jon Olson the host is doing a new show called Next Stop TV.  His creative team has earned seven Emmy nominations.

NEXT STOP is a new TV travel show featuring the places and the people that make each destination unique. They will show you where to go, what to do and how to do it. Fun & positive entertainment is the theme of every show, featuring local music, sports & activities, local flavors and more. NEXT STOP gives you an insider’s look into each featured location.

The Tiki's Grill & Bar segment will air locally NBC on August 27 and also be featured on the inflight entertainment for Alaska Airlines.