Chef Ronnie Nasuti featured in Showcase Dinner Wai-TIKI Comes to Leeward


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Chef Ronnie Nasuti
Chef Ronnie Nasuti

Chef Ronnie Nasuti of the award-winning Tiki’s Grill & Bar joins the students of Leeward Community College's Culinary Arts program for a special Chef Showcase Dinner on Friday, November 7 at The Pearl. 

The Chef Showcase Dinner is offered once each semester, providing Leeward Culinary students the chance to work along side guest chefs and learn directly from Hawaii's finest.  The event is open to the community.

The Menu:

New Zealand farmed King Salmon Crudo
Calamansi, Shiso Sea Asparagus Pistou, & Black Lava Salt
Birichino Malvasia Bianca

Kauai Shrimp & Day Boat Scallop Sphere
Big Island Avocado, Green Tea Blini, and & Uni Butter 
Domaine Skouras “Zoe” White Wine

Truffle Scented Polenta Stuffed Quail 
Hamakua Mushrooms, Nalo Tat Soi, & Roasted Grapes Pignoli
Domaine Fontsainte Corbieres

Island Steak & Eggs
Kulana Grass Fed Beef Tenderloin, Sumida Watercress Puree, Yukon Gold Potatoes, & Peterson Farm Sous Vide Egg
Cyriaque Rozier “Les Traverses de Fontanes”

Okinawan Sweet Potato Ice Cream with Waialua Coffee Tapioca

Coffee, Tea

COST: $70 without wine, $85 with wine

Seating from 6:00 p.m. 
Please call 455-0528 for information and reservations.

About the Chef
Executive Chef Ronnie Nasuti developed his skills at the Les Dames d’Escoffier Society and completed a culinary apprenticeship at the Copley Plaza Hotel in Boston.

When he first came to Hawaii, he worked at Horatio’s (now Kincaid’s), before moving to the former Roy’s Park Bistro location, learning every station including 24-hour room service and pastry.  He then went to the flagship restaurant in Hawaii Kai where he trained further under Chef/Founder Roy Yamaguchi, Corporate Chef/Partner Gordon Hopkins and Corporate Chef Hawaii Jacqueline Lau. Chef Ronnie went on to become Sous Chef at Roy’s Poipu Bar & Grill on Kauai, then Executive Chef at Roy’s Hawaii Kai after fulfilling an opportunity as the Executive Chef at Chez Michel in Honolulu.

After a proven record of successful and distinguished accomplishments, Chef Ronnie has chosen to hang his hat at Tiki’s Grill & Bar, steering this favorite destination for locals and visitors alike to a higher level of dining and excellence. Chef Ronnie, who believes in the farm-to-table movement, brings in island fresh produce, breads, local grass-fed beef and locally caught or raised fish every week. His delicious signature items and dinner specials that fuse Hawaiian/Pacific Island with American cuisine are the result of his dedication to the craft and cooking with locally grown and raised food.

A familiar face in Hawaii’s culinary scene, Chef Ronnie is a frequent guest on “Hawaiian Grown TV” and regularly represents Tiki’s at charitable events. An effective and motivational trainer from both the front and back of the house, Chef Ronnie continues to be inspired by working with the best chefs in the world.

For more information, visit: http://events.leeward.hawaii.edu/event/chef_showcase_dinner_at_the_pearl#.VDyOstTF9QY




Mahalo Nui Loa,

Michael C. Miller
Director of Operations
Tiki's Grill & Bar

808-923-Tiki (8454)

MichaelM@tikisgrill.com
www.TikisGrill.com

http://about.me/michaelTikis

Coconut Club Photos with VIP Party of 40 Group Tiki's Grill & Bar

This was a corporate group dinner, hosted in our private banquet room, over looking Waikiki Beach. The ocean and beach view before sunset are spectacular and once the sunsets the lights of Waikiki can be seen reflecting off the waves.

Tiki's Grill & Bar Signature 1944 Mai Tai was served in a real Coconut Cup, that also served a party favor. 


PASSED PUPUS
  • Kula Onion Tart & Foie Gras Mousse balsamic glaze, micro Waimanalo arugula
  • Kona Kampachi Crudo Spoons avocado, black lava salt, yuzu chili ponzu 
  • Dynamite Shiitake & Lup Cheong Oysters (served with bamboo fork)
  • Style Ahi Tartar Crostinis Kula onions, capers sesame chili oil
  • Island Made “Smoked Meat” Spoons guava jelly, soy sauce, Kula onions, poha berries
 Custom Plated Dinner Menu: 
I.
Kahuku Corn Flan, Kaua`i Shrimp, Waimanalo Greens Salad lilikoi vinaigrette

II.
Hawaiian Opakapaka Brown Butter Mochi green tea edamame risotto, uni sauce, calamari cloud

INTERMEZZO
Big Isle Poha Berry Granita
III.
48-Hour Sous Vide Short Ribs Maine lobster, garlic basil mashed potatoes, cabernet glace de veau 

IV.
Rack of Lamb Roulade Parma ham, roasted peppers, Big Island goat cheese, kabocha puree

DESSERT
Maui Gold Pineapple Cheesecake vanilla bean & rum infused pineapples

Extra Decor Package:included (4) round tables w/10 seats, Chiavari Chairs from Production Hawaii, lounge seating elements from Events Essentials, LED area lighting from Theatrix, specialty linens, napkins, chargers, printed napkins & centerpieces.

Tiki's Booth at Boys’ Bunch April Foolish FUNdraiser for the Make a Wish Foundation


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.

Chef Ronnie showed up the Tiki's Grill & Bar crew and donated time and product to help out.  The featured dish was a Wild Boar Ragout in Puff Pastry Cup.

Many of the community’s most active movers and shakers came out to socialize, drink and dance for a party that started at 5 p.m. and continued well into the night both inside Pearl and in a luxurious tent erected for the occasion that extended into the parking lot.

Mahalo to © Mark Ramelb Photography for the photo!


Tiki’s Grill & Bar Restaurant Week Menu 2012

November 12th through the 18th 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.

 

Chef Ronnie 3-Course Meal
$30 per person
First Course – Heavy Pupus include:
Crab & Boursin Cheese Luau Dip
Coconut, Custard, Three Cheeses, Corn Tortilla Chips
Truffled Garlic & Togarashi Edamame
Steamed Edamame, Pepper Spice, Beurre Blanc, Hawaiian Salt
Island Ahi Tartar Tiki Stack
Avocado, Hawaiian Chili Harrisa, Quail Egg, Crostini
Second Course – Entrée includes:
Kahalu’u Smoked Meat
Avocado Wood Smoked, Guava Jelly, Big Isle Poha Berries
Sizzling “Roll You’re Own” Lettuce Wraps
Sliced Beef Ribeye, House made Kim Chee, Maui Butter lettuce
Calamari Katsu
Panko Calamari Steak, Blue Crab & Shrimp Salsa, Lemongrass Butter, Crispy Capers
Third Course – Dessert:
Peanut Butter & Jelly Taro Bread Pudding Monte Cristo
Tempura Crisped, Smoked Bacon

 

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.  

Hawaiian Grown TV - Restaurant Week Hawaii 2011 - Tiki's Grill & Bar Review video

Video Description

Get behind the scenes of the distinguished Tiki's Grill and Bar with Grant Kawasaki of Hawaiian Grown TV. A participant of the Restaurant Week Hawaii 2011, Tikis Grill and Bar boasts of a repertoire of artisanal creations that are exclusively showcased here. Watch the video to get an idea of what awaits you here.

Read more at http://www.ifood.tv/video/hawaiian-grown-tv-restaurant-week-hawaii-2011-tikis....99 

 

Valentine’s Menu at Tiki's with the flavors of three local items from three Hawaiian Islands.

Full Menu Also Available - To make online reservations go to http://bit.ly/a2PDy2
Executive Chef Kapolanialaimaka S. Kealoha invites you to sample the flavors of 3 local items from 3 Hawaiian Islands.

Available February 12th, 13th and 14th after 4pm


Valentine’s Menu at Tiki's with the flavors of three local items from three Hawaiian Islands.

  • Starter: Kamuela Vine Ripe Tomato And Buffalo Mozzarella Salad with Ma'o Organic Farms Radish Green And Mac Nut Pesto. Reduced Balsamic Drizzle.
  • Surf & Turf Entrée: Blackened Kulana Filet Mignon from The Big Island and King Crab Legs. Served with Chef's Mac and Cheese, Braised Beet Greens, Drawn Butter, and a Demi Glace.
  • Dessert: House-Made Chocolate Truffle with Framboise De Maui – Raspberry Wine. A Tribute to Raspberry Shooter.

$45.00 per Guest Plus Tax & Tip

Overlooking Waikiki Beach – 2750 Kalakaua Ave - In the ResortQuest Waikiki Beach Hotel
Dining Reservations Recommended Call 808‐923‐TIKI (8454)
Or online at http://bit.ly/a2PDy2

Free Valet Parking for Three Hours

Chef Kapo @TikiChef808 will be on the Big Island Cooking for "A Taste of the Hawaiian Range and Agricultural Festival"

Chef Kapolanialaimaka Kealoha is loading up his coolers and rapping up his knifes for the 14th Mealani's A Taste of the Hawaiian Range and Agricultural Festival.

It is kind of hard to miss our chef. He is the huge Hawaiian guy with the big knifes and a even bigger smile. Most of the time he is to busy to tweet but he said he is planning to try and tweet a few time at the event you can follow him at http://twitter.com/TikiChef808.

Chef Kapo said he loves this event because it showcase the best of locally raised meats — including beef, pork, lamb, mutton and goat — and locally grown produce and he get to cook along with 30 chefs.

Chef is working on a few new menu items to add at Tiki's and hopes to source even more products from the Big Island.

 

graphics and pictures

Mark your calendar for the 2009 Mealani's Taste of the Hawaiian Range and Agriculture Festival. Come and toast our 14th anniversary on September 18, 2009 at the Hilton Waikoloa Village Resort on the beautiful Kohala Coast of Hawaii Island. As usual, the Taste itself will open to the public at 6:00 p.m. and run ‘til it's all gone or to 8:00 p.m., which ever comes first.

Indulge your appetite and show your support of local agriculture as the finest culinary talents in Hawaii showcase the bounty and diversity of Hawaii island's agricultural products. Featured chefs will create extraordinary dishes using locally grown range-fed meats utilizing every part from the tongue to the tail.  In addition, lamb, pork, mutton, and goat will be prepared, all complemented by fresh fruits and vegetables from Hawaii Island farmers. Exceptional food products like Kona coffee, specialty teas, micro brewed soda, ice cream, candies, malasadas and other prepared foods will round out the evening’s fare. Tickets are $40.

What’s New in 2009?

Educational Seminar 12:00 noon, Kohala Ballroom
It's All About Taste - A Seminar on Locally-Raised Beef and Other Island Products
Want to deepen your knowledge of Hawaii's extraordinary agriculture products? Chef William K. Trask of Hawaiian Culinary Consultants, President of the American Culinary Federation (ACF) Kona Kohala Chefs Association and long-time advocate for local products, will lead participants through a side-by-side tasting of some of Hawaii's finest products. Find out more by meeting the farmers and ranchers, as well as learn simple, effective ways to highlight the best qualities of Hawaii's local products from the chefs of the ACF-Kona-Kohala Chefs de Cuisine.

Attendance by registration for culinary students, chefs, "front of house" personnel, retail and wholesale buyers, and media. To register, contact Michelle Galimba at 430-4927 or via email at mgalimba@kuahiwiranch.com. Space is limited.

Agriculture Festival Trade Show, 1:00 to 3:00 p.m., Grand Ballroom
A showcase of Hawaii Island food products for chefs, wholesale and retail buyers and media from throughout the state.

Attendance by registration only. (Not open to the public.)

“Cooking Grass-fed Beef”, 4:00 to 5:00 p.m., Kohala Ballroom
Corporate Executive chef of Roy’s Restaurants, Jacqueline Lau, and Executive Chef of Roy’s Restaurant Hawaii Kai, Ronnie Nasuti, will team together to cook up forage fed beef.  They will provide tips for the home cook on the best ways to season, cook, and serve this tasty and delicious product.

Attendance limited to 100; tickets are $10.

Who Should Attend This Event?

Farmers, ranchers, and other food producers who would like to have their products featured.  Also, residents, chefs, restauranteurs, tourists, aficionados of good food and anyone interested in tasting the bounty of Hawaii Island. And anyone looking for great food, a good time, and a great deal. The planning committee is committed to making this year’s festival another great tasting event of ono-licious cuisine.

For general information, please call (808) 981-5199 ext. 201 on Hawaii Island or email Susan Miyasaka at miyasaka@hawaii.edu.

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

http://www.restaurantweekhawaii.com/App_Images/title.gif

 

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

http://www.uhf.hawaii.edu/centen/cip/cip_header.jpg

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