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.

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.

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 

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. 

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

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

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

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.