Food La La: Tiki’s anniversary party Honolulu Pulse Food blogger Lindsay Muraoka

It was great to meet Honolulu Pulse Food blogger Lindsay Muraoka, the text and great photos bellow all came from her. You can find more at http://www.honolulupulse.com/category/blogs/food-la-la

Food La La: Tiki’s anniversary party

BY LINDSEY MURAOKA / Special to the Star-Advertiser

Tiki’s Grill and Bar celebrated their ninth anniversary this week with a party filled with food, fun, and lots of drinks. It took place at their bar and lanai area overlooking a beautiful view of the sunset and beach. There was live music by Vaihi and Tahiti Rey.

I knew this was going to be a great party the moment I walked in and was greeted by a lovely tray of drinks.

I chose their signature Mai Tai. Sweet and scrumptious!

Me and Yen Phan.

There was so much food I didn’t get a chance to eat it all.

Fried pork won tons were crispy and light!

The seared tofu wrapped with shiso was flavorful and refreshing.

Fresh Ahi poke — always a winner!

There was kalbi, kimchee and other vegetables to make your own Korean-style lettuce wraps.

Ahi tartare with truffle oil was amazing! The ahi was so soft and just melted with every bite. Words can’t even explain — just imagine fireworks of happiness and excitement in your mouth. I ate four of them and my friend Cory Mitsui ate six.

These smoked pork spoons were full of savory flavor. I thought those yellow balls were cherry tomatoes but they turned out to be a sweet fruit that bursts in your mouth. Can anyone tell me the name of the fruit? I tried to Google for it but no luck.

My friends Cory Mitsui, fellow Pulse blogger Lacy Matsumoto and Toby Tamaye fighting over the last spoon.

Kailua pig quesadilla with fresh guacamole!

The only disappointing dish was the truffle garlic edamame. It sounded delicious but it was overcooked and mushy.

Korean glazed chicken wings were nice and spicy! The cilantro added a refreshing and strong kick of flavor.

These baby back ribs with guava glaze were sweet, savory, and lip smacking fun to eat.

The fried crab sandwich was awesome. This picture explains it all.

Nicole and Robbyn Shim.

Michael Miller, center, is Tiki’s Director of Sales and Marketing.


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Lindsey Muraoka blogs about food and drink for the Pulse. Contact her on Twitter or via email at foodlalablog@gmail.com.

 

© 2011 The Honolulu Star-Advertiser. All rights reserved.

Blast from the past -"NEXT STOP TV" Travel segment filmed at Tiki's Grill & Bar

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.
http://nextstop.tv/wp-content/uploads/2011/05/nextstoplogo1.png
The Tiki's Grill & Bar segment will air locally NBC on August 27 and also be featured on the inflight entertainment for Alaska Airlines.

Kokoleka: Chocolate with Aloha

Mahalo to Chef Ronnie and Pastry Chef Shay for participating in the first Annual Hawaii Chocolate Festival.


From http://www.hawaiian-skies.com Blog:

As if beautiful beaches, scenic mountains and lush rainforests weren’t enough, Hawai‘i also offers the world the sweet pleasure of chocolate. With thousands of acres of farmland and the perfect growing weather, this delicious treat is a natural for the Islands.

Hawai‘i is the only place in America that grows cacao, the raw material for chocolate. You can experience the end result in a growing number of specialty chocolates. They make a great souvenir -- and a sweet indulgence.

You can learn more about some of the great places profiled in this story at SweetParadiseChocolate.com, HiloSharksCoffeeShop.webs.com, WaialuaEstate.com, MalieKai.com and KonaNaturalSoap.com.

This story was produced by Take 2 Production.  Visit them at take2-production.com.

Breakfast at home

Fresh Ground Single Cup Coffee
Small Orange Juice in Port Glass Green Onion (from garden)
Pan Fried Ribeye Steak (from last night left overs)
Pan Fried Hand Cut Corn
Soft Scrambled Eggs (4 eggs, 1/2 egg shell of water, fresh crushed pepper, pinch of pakai)
Mini Pakai Bowl Hawaiian sea salt
Pepper Mill

Maui Onion Grown from Seed

This is our first Maui Onion that we grew from seed.

Granex Onion
Allium cepa
3-3 1/2 in.
Hardy biennial

Maui onions are a variety of Granex onion which are widely cultivated
on the Hawaiian island of Maui, although they can be grown in other
regions as well. Like other sweet onions, Maui onions lack the sulfur
which causes the strong odor and sharp taste associated with onions.
The State of Hawaii has invested a great of money in marketing their
famous onion variety, putting it on par with Vidalia onions from
Georgia, another sweet onion variety. Many markets carry Maui onions
in season, along with other sweet varieties, and if you live in a
temperate zone, you may be able to grow some yourself.

The Yellow Granex is excellent for eating fresh!

Planting depth: 1/4"
Soil temp. for germ.: 50-75 F
Days to germ.: 7-14
Plant spacing: 4"
Days to maturity: 105-110
Full sun
Water heavy

Mahalo note from a bride.

Michael, Tiare &  the Tiki's Event Team got this wonderful handwritten thank you note from Josh & Annalise.  The Seattle couple had planed their dream destination wedding back in February. Having a intimate wedding reception of 25 guests, on the Ocean Room Lanai.


For this setup we closed the Ocean Room lanai doors and build a long table, allowing space on the ocean side of the lanai for two high tops for cocktails and relaxing before sitting down for dinner.  We set the base table with white linen and the bride bought in her own custom color table runner and napkins. Glass vases filled with sand and shell and a candle also decorated the wedding parties table.

They choose these items from the Grand Tiki Buffet:  Kohala Mountain Green Salad, Fried Rice, Mixed Steamed Vegetables, Mac Nut Crusted Mahimahi, Shrimp Penne Pasta and Guava Glazed BBQ Ribs.

Honolulu’s Greatest Burgers Article includes our Grand Tiki Burger - Honolulu Star-Bulletin

Not that you really need an excuse…but these last few days of May provide a perfect opportunity to eat a burger or two more than usual.
As National Burger Month concludes, we’ve been on the lookout for some special burgers at city restaurants. Yes, they’re a little pricier than your average fast food patty , but what do you get for the extra dollars? Grass fed beef, locally sourced greens and tomatoes, imported Irish cheese, and even a choice of bison, buffalo or ostrich. With space limitations it’s impossible to print a complete list of Honolulu’s greatest burgers – but here are a few firm favorites to get you started. More at http://fft.starbulletin.com/tag/grand-tiki-burger/

Here is the section about our burger:

Grand Tiki Burger
You might not expect to find a great burger on the roof top of a hotel in Waikiki, but the Tiki Burger has been a hit with locals and tourists alike, since the restaurant opened. Tiki’s uses Maui Cattle Company ground beef in their 1/2lb patty, served on a toasted sesame seed bun stacked with sweet onions, sliced pickles, iceberg lettuce and sliced roma tomatoes.

The Grand Tiki is $12, and for an extra $4, you can double up and get yourself a full one-pound of ground beef on a bun. While you’re there, you might want to try the locally inspired Fried Green Tomato Sandwich; thick slices of Waialua-grown tomatoes fried in cornmeal and topped with goat cheese and island papaya salad.

Tiki’s Grill & Bar  - Aston Waikiki Beach Hotel
2570 Kalakaua Avenue
808.923.8454
www.tikisgrill.com


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