Back in the kitchen with Grace Lee & Chef Ronnie Nasuti. Chef works with Grace on a recipe to make Hawaiian Dish made with local products.
HAU’ULA TOMATO SALAD Hau’ula tomatoes, cored and sliced ½” 1 each
Fresh mozzarella 3 slices
Balsamic thyme glaze As needed
Macadamia nut pesto As needed
Micro shiso As needed
Yukari ½ tsp.
Extra Virgin Olive oil 1 tbsp.
Sea salt As needed
Fresh cracked pepper As needed
MAC NUT PESTO
Macadamia nuts 2 tbsp.
Fresh basil leaves 1 cup
Garlic cloves 1pc.
Kosher salt To taste
Grated parmesan 2 tbsp.
Extra virgin olive oil 2/3 cup
Balsamic vinegar ½ cup
Sugar 1 tbsp.
Fresh thyme 1 sprig
• For the pesto; muddle all ingredients with a mortar and pestle and season with salt.
• For the balsamic glaze; in a small non reactive sauce pan simmer the sugar, vinegar and thyme sprig until it coats the back of a spoon and let cool to room temperature.
• Built the salad; paint the balsamic thyme glaze on the plate, arrange the mozzarella slices alternating them with the tomatoes. Top with pesto, extra EVOO, sea salt, yukari, shiso & fresh cracked black pepper.
Terry Shintaku's Green Growers farm in Hauula Location: 54-190 Kawaipuna Street Phone: (808) 293-5477 Founded by Graf Shintaku in 1955 and now opertated by his son, Terry Shintaku. These tomatoes were grown using hydroponic technology. Hau'ula Green Growers also grows Kai Choi (Mustard Cabage), Tahitian Luau Leaves, Green Onions, Baby Pak Choi.
At Tiki’s in Honolulu, you could make a meal from their large selection of appetizers (called pupus in Hawaiian).
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.
Mahalo to all the Tiki's Grill & Bar Ohana that volunteered to work the event. It's great to see the staff giving back to the community.
The MDA Hawaii - Muscular Dystrophy Association of Hawaii hosted its annual benefit tasting event under the stars at the Royal Hawaiian Hotel on Saturday. The event featured food by local restaurants, live entertainment by Mojo, door prizes and a silent auction.
Chef Ronnie created - Duck Hash Baklava with Molokai potatoes, herbs, bell peppers, demi-glace, caramelized Kula onions, carrot puree, scallion oil, micro-greens and a Kahuku corn shoots. Photo by Melissa Chang from NonStop see event photos .
Peanut Butter & Jelly Taro Bread Pudding Monte Cristo
Tempura Crisped, Smoked Bacon
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.
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.
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
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.
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
Hawaii Ranchers Natural Beef made its Oahu debut by hosting a tasting event at Tiki's Grill & Bar in Waikiki. A top quality beef product originating in Hawaii, finished at mainland feed lots and brought back to the islands.In this innovative program, beef cattle born in Hawaii on island ranches throughout the state will be shipped to Country Natural Beef (CNB) in Boardman, Oregon where they will graze on pasture in designated areas, separate from other cattle in CNB's program.
The beef cattle, still owned by Hawaii ranchers, will graze on natural grasses in large pastures for 14 to 18 months. Three months before harvest, the beef cattle feed on cooked potatoes, hay, corn and a vitamin mineral supplement. All feedstuffs are vegetarian and the beef cattle are never administered antibiotics or growth stimulating hormones. Finished beef cattle will be processed and fabricated by AB Foods, Toppenish, Washington, and shipped back to Hawaii for distribution by HFM Foodservice.
Tiki's Grill & Bar Exec. Chef Ronnie Nasuti created a all beef seven course menu for the event!
"While this program involves many companies and many steps in the process, the resulting Hawaii Ranchers Natural Beef product will be consistent in quality and available throughout the year," said Sara Moore, president of the Hawaii Cattle Producers Cooperative Association (HCPCA) which is spearheading this project. "CNB meat is on the lean side, reaching USDA grades of "high select" and "low choice" with consistent quality. Our goal is to provide Hawaii consumers with good quality meat that originate on island ranches. This program will help us sustain ranching in the islands," said Moore, who is also the manager for Kealia Ranch on Hawaii Island.
HCPCA and its Hawaii Ranchers brand represents 50 ranches in the state of Hawaii that have more than half of the state's breeding cows and bred heifers on 455,000 acres of grazing lands. A dozen of these ranches belong to Country Natural Beef, a beef marketing cooperative that allow family ranchers to own and control their beef from birth to plate.
Country Natural Beef sells and distributes its members' products to restaurants and supermarkets such as New Seasons Market and Burgerville in Portland, Oregon, Puget Consumer Co-ops in Seattle and Whole Foods.
HFM Foodservice headquartered in Honolulu is the distributor for the Hawaii Ranchers Natural Beef.