Tiki's Ohana at Kumuola farms in Manoa

Kumuola Foundation / Farm is nestled in the beautiful Manoa Valley, at Lua 'Alaea. Kumuola Foundation is a living, learning cultural farm dedicated to taking care of native Hawaiian plants we need for life, for the practices and arts, for the healing, and feeding. We want to create a cultural, educational, sustainable, sacred space for all our people of Hawaii and the World.

Some of our Tiki's Ohana when to help out or Kōkua. Mahalo to Kevin, Lindsey, Lexi

The Kōkua Program invites Community members to join us for a work day, every 2nd Saturday from 10am to 2pm. Projects include weeding, mulching, planting, pruning, preparing space for gardens. opening lo'i kalo, etc. Water and lunch included.  For signup go to https://www.kumuolahawaii.com/

Community Service Opportunities and Student Service Learning Projects for students and families  who need a place to fulfill service hours for any school or organization. Please leave your information at kumuolahawaii@gmail.com.

Bill Tobin is interviewed on Hawaii News Now about his book "Food to Write Home About...Hawaii"

Hawaii restaurateur Bill Tobin tells the story of his love affair with Hawaiian cuisine—and all the nuances associated with Hawaiian fare. He does so through a series of affectionate letters to his mother, in their Midwest USA farm town. Through these highly personal letters, Tobin and author Brian Berusch explore every ingredient, dish and the chefs behind them—which about-faced Tobin's vocation into a career "Foodist" on the islands, including a stint as the president of the Hawaii Restaurant Association. Through each chapter we see the evolution of Tobin's palate, right through to the meeting of his wife and the start of his own family, whom are still highly immersed in the food arts there.


Bill Tobin grew up in a small farming community in Nebraska. After a stint in the U.S. Army prior he moved to Hawaii to attain a Business Administration degree. After founding his own restaurant company, he went on to be the Managing Partner and CEO of Tiki’s Grill and Bar LLC as well as chairman of the Hawaii Restaurant Association and technical advisor to Running a Bar for Dummies published by Wiley and Sons, Inc. He lives on Honolulu.

Brian Berusch has directed and edited various national lifestyle magazines, as well as written articles for more than two dozen titles, including Town & Country, Saveur, Wine Enthusiast and Departures. He has appeared on The Today Show as a travel and food expert. Berusch's first book was a private memoir for Aniello Lauro, celebrated hotelier of the famed Splendid Royale in Lugano, Switzerland. He lives on Honolulu.

For more information on this wonderful book and its authors, visit the website at: http://foodtowritehomeabout.com/

Chef Ronnie had fun cooking for Hawaii News Now​ Team! Labor Day Weekend BBQs

Chef Ronnie offered up some great grilling tips for those Labor Day Weekend BBQs and demonstrate three of his favorite recipes on the grill:

-Hawaiian Salt Steak Rubbed Ribeye Steak(This Is The Most Simple & Best Steak For Grilling Ever)
-My Korean Mother In Laws Kal-Bi Short Ribs
-Caesar Dressing Slathered & Grilled Portabello Mushrooms (My Mom Makes Sandwiches From This)


Chef Ronnie had fun cooking for Hawaii News Now Team! Always fun to share with this team! Dan Cooke , Lacy Deniz , Howard Dicus , Grace Lee , Billy V on Sunrise , and Sunny ! #tikisgrill #sunnyinhawaii #hnnsunrise 

 

High School Culinary Mentoring


High School Culinary Mentoring

  
Chef Ronnie Nasuti demonstrates

 Tiki's Executive Chef Ronnie Nasuti taught an HCEF class at Pearl City High School.  Twenty-five culinary students learned about Sous Vide and the professionalism required to be a chef. 

Chef Nasuti prepared Furikake Salmon with Poached Egg and Beet Butter demonstrating the immersion circulator and vacuum sealer. 

Shawn Kimball, Pearl City Culinary Instructor, said that the class opened the students eyes to what it takes to be a chef and to techniques used in the professional kitchen.  As a chef instructor, it was a learning experience for me, too. 

 The students will visit Tiki's in the Spring semester as a part of the culinary mentoring program.

 Twenty-three high schools (Oahu, Maui, and Hawaii Island) are paired with chefs as a part of the HCEF culinary mentoring program. 

The Hawaii Culinary Education Foundation provides Hawaii's culinary students and professionals access to cutting-edge knowledge and techniques through programs featuring visiting chefs, educational opportunities, and special fundraising events.

 Learn More. Donate.   www.hawaiiculinaryfoundation.org   

 Sincerely,

Hayley Matson-Mathes 

Hawaii Culinary Education Foundation  

Tikis Watch Face for Pebble

A year ago - My Twin Kevin, reluctantly let me use his Pebble watch for a day and I build a Watchface by using  Watchface-Generator for Pebble.

Now I got my own pebble. and I made a update watch face:

Watchface "TikisGrill2"

created 22.03.2014, 00:46


V2 Firmware only!!!Download

Attention: Download and installation at your own risk! I don't take any responsibility for any damage on your hard- or software.
Download
This watchface has been created automatically,
based on the input of a third person.
I take no responsibility for it's function and image-content.
This download-page might only be available for a limited time (although I'm not planning to delete any watchfaces if possible, so feel free to share this page).
Create your own

Blog Post from TOR! Look Who’s Cookin’ at Taste of the Hawaiian Range: Ronnie Nasuti of Tiki’s Grill & Bar

Please check out the orignal post.

Calendar June 18, 2013 | Posted by claudia hafner

Chef Ronnie Nasuti

Chef Ronnie Nasuti

A favorite chef at this year’s Hawaii Chocolate Festivalon O’ahu, Chef Ronnie Nasuti of Tiki’s Grill & Barwowed attendees with his chocolate pasta dessert, which was showcased on Honolulu morning news shows. Chef makes his culinary event debut on the Big Island at this year’s Taste of the Hawaiian Range andshares a recipe for Pulehu Grass-Fed Filet Mignon.

Working in Kitchens Since 14

Chef Nasuti grew up in Massachusetts. His first restaurant gig was as a dishwasher. At 17, he became a kitchen manager at a classical Northern Italian restaurant where he assisted the chef/owner on a daily basis while honing his culinary chops. Nasuti finished four years of culinary arts in high school and further developed his trade through an apprenticeship at Boston’s Copley Plaza Hotel; the apprenticeship was sponsored by Les Dames d’Escoffier. Nasuti says Julia Child was a member of the Les Dames chapter there and he got to meet her.

In Hawai‘i he worked at Horatio’s (now Kincaid’s Restaurant) and then joined Chef Roy Yamaguchi and crew working at various Roy’s Restaurants in Hawai‘i Kai, Waikiki and Poipu, Kaua’i. Nasuti also served as executive chef at the award-winning Chez Michel, the location formerly at Eaton Square in Honolulu.

After a proven record of successful culinary stints, Chef chose to “hang his hat” at Tiki’s and has been steering the Waikiki establishment to a higher level of dining and elegance. He believes in being an effective and motivational trainer, from both the front and back of the house.

Q: How would you describe your cooking style and please give some examples.

A: A fusion of Hawaiian/Pacific Island Cuisine with American Cuisine. I believe in the locally grown food movement and have visited farms and built strong bonds with our food producers. I rely on island-fresh produce, proteins and breads to create signature items and dinner specials like Nalo Shiso-Seared Tofu Salad using Mrs. Cheng’s island-made tofu, Waimanalo greens, local tomatoes, Kula onion and a soy vinaigrette. Another is Bacon and Lemongrass-Crusted Ono served with Molokai potatoes and lilikoi chili butter sauce.

Q: Why do you use grass-fed beef (GFB)?

A: To support local farmers and to provide our clientele with something that’s healthier and tastes better.

Q: What are your favorite GFB cuts and why?

A: I like the primal cuts like filet mignon, ribeye, striploin, etc., as grass-fed beef has more “bite” than the grain-finished stuff. (Primals are the sections of the carcass—like rib, loin and round—used to create specific beef cuts.) To keep it in our price point at Tiki’s, I use primarily ground beef. We sell lots of great burgers as we are a “Grill & Bar.” I use about 210 pounds a week.

Q: Do you let patrons know on your menu they are eating GFB?

A: Our guests definitely know they are ordering Big Island ground beef in their hamburgers! It states it on our menu

Q: What other local food products are your favorite and why?

A: I love all local products. The idea of getting product that wasn’t shipped thousands of miles—in an economy we’re the bulk of—is key to our success and collective effort towards sustainability. Anything that we can get locally and is within our price point is on our menu! In addition to grass-fed beef, baby greens, herbs, lettuce, local tofu, tomatoes, potatoes, various vegetables, melons, fish and abalone are some of the local products we use. To call one a favorite, I’d say maybe opihi; though it’s not too easy to get, but defiantly a delicacy, I love octopus also.

Q: What are your favorite “fun” things to do here in Hawai‘i? 

A: I love to get in the water. I try to find more ways to do it. I got a jet ski and some paddle boards recently to give me more excuses to get in the ocean. I love to motorcycle ride also. Anything that gets me outside! I love to cook, but most of that happens indoors.

Tiki’s Grill and Bar is located at 2570 Kalakaua Ave in the Aston Waikiki Beach Hotel, 808-923-TIKI (8454). www.tikisgrill.com

Share

Category Categories: Event News HawaiiGrass-Fed Beef Hawaii  |  Tag Tags: Chez MichelHawaii Chocolate FestivalKincaid’s RestaurantLes Dames d’EscoffierRoy’s RestaurantsTiki’s Grill & Bar

Comments are closed.