Thank you letter from Destination Wedding Party

It is always a great feeling to get a thank you card from guests that appreciate what we do.  Kirstina started to coordinate her details with us 10 months out from her wedding. She wanted to have a beach wedding followed by a wedding reception with a place that had a view.

They started there party a little before sunset and as each guest arrived she greeted them a purple orchid lei. As Kristina & Ignacio had an intimate size to their party, she chose to have 4 round tables with 8 guests on each table.  Kristina had many different touches to make her special day a little more special including white chair covers with lavender and tangerine sashes to accent her color theme. 

The bride and groom hosted a open bar along with pupus:

  • Caprese Crostinis
  • Hawaiian Style Crispy Garlic Chicken
  • Coconut Shrimp 
  • Kaula Pig Quesadillas 

Then for dinner they offered the O'ahu Buffet:

  • Fresh Fruit Platter Island Tropical & Other Fruit
  • Island Taro Rolls Banana Vanilla Butter
  • Oriental Chicken Chop Salad Chicken Breast, Crispy Won Tons, Sesame Dressing
  • Pineapple Fried Rice
  • Garlic Basil Mashed Potatoes
  • Asian Stir-Fry Vegetables
  • Orange Togarashi Glazed Salmon Balsamic Glaze
  • Nalo Farms Basil & Mac Nut Shrimp Pasta Orecchiette Pasta, 
  • Parmesan Chicken Rosemary Sundried Tomato Chardonnay Sauce
  • Hoisin Grilled Boneless Short Ribs Fork Tender Beef, Demi Glaze
  • Dessert: Lilikoi Cheesecake Graham Cracker Crust, Tropical Fruit

They also brought in a beautiful custom wedding cake. 



5 Star Review from a Bride on the Knot.com

avatar
Wedding: 5/18/2013
Member Since: 8/29/2010
Simple. Elegant. Perfect for our wedding!    posted 6/10/2013

First, I have to give a much deserved THANK YOU to the staff of Tiki's. Working with them throughout the planning process was a breath of fresh air. I came to find out that not many people are in a rush to do much of anything in Hawaii, which was a huge adjustment coming from the mainland, and a city at that. It was frustrating planning a wedding, while researching vendors who didn't work at the same speed as i did. After finding and connecting with Tiki's they were always so prompt in responding to me, given the large time difference, and were so accommodating. Additionally, if communicating via email wasn't always the easiest, they never hesitated to pick up the phone to clarify that we were on the same page. Doing little things like that was always appreciated, and considered going the extra mile in my eyes.

More specifically, I have to thank Alyssa, who helped coordinate and really make our reception come to life and ensure it was everything I had hoped for and more. She was a big reason I chose to stay working with Tiki's. There was a staff change early in my planning process, but having her come in was the best thing for me and for Tiki's. So THANK YOU Alyssa.

Now for the remainder of of the review...

Food (Kona Buffet):
**Appitizers were not included in the buffet)**

**Ahi Poke- sinfully delicious! Myself and guests gobbled this right up, and even for guests who had never had raw fish--they were blown away by the flavor. BRAVO!

**Coconut Shrimp- can't really mess this up haha. Very good :)

Teriyaki Chicken- best I've ever had. Seriously...i want the recipe. Someone? Anyone? I'd fly back just for this chicken!

Macadamia nut crusted mahi mahi- So delicious, moist, and flaky! This was my favorite part of our dinner! I had dreams about this fish before arriving for the wedding, and it did not disappoint.

Guava glazed ribs- just OK in my opinion. I think I expected more sweetness than what I actually tasted, and they were a bit greasy.

Location:
Location was great! We reserved their private room on the 21st floor, which was one of the best decisions we made. It was private, intimate, and GORGEOUS. Amazing views of Waikiki Beach, and Diamonhead. We enjoyed an incredible sunset, and could not imagine having our reception anywhere else.

This place is for the low-key simple bride all the way to the high-maintenance luxury bride (c'mon ladies, we know we can admit this haha). I fell somewhere in the middle and they took wonderful care of me, my new husband, and all of our guests!

Do yourself a favor and go to Tiki's...be it a simple dinner while visiting, or planning your next event. :)





http://www.theknot.com/Vendors/Tikis-Grill-and-Bar/Profile/RDP/195/251421/profile

Now Hiring! Experienced Restaurant Manager (Waikiki)

Contact: Bill Tobin
Phone: No Calls Please!
Web site: www.tikisgrill.com
Email: mgrapply@tikisgrill.com

Are you underpaid?

Are you a leader in your restaurant?

Are you committed to continual learning and growth?

Are you tired of working for the chains? 

If so, then Tiki's may be the spot for you. At Tiki's, we work tirelessly to give our guests a genuine Aloha experience in a high volume atmosphere. We're committed to our guests, our staff, and our community and we've developed a close knit Ohana within Waikiki's Premiere Locally Owned Independent Restaurant.

The ideal candidate will have 3-5 years restaurant management experience, a resume that shows continued growth and stability, and have local references that will be checked.

If that's you, please send your resume to me ASAP! mgrapply@tikisgrill.com

Mahalo for reading our ad!

Father’s Day Fun and Dinner Special!

Join Barefoot Wines and the Surfrider Foundation for some community good before relaxing at Tiki’s! Don’t miss the upcoming International Surfing Day cleanup and party on Sunday, June 17, at Diamond Head from 10:00am toReserve today! 12:00pm. Check in will be a 9:45am at Pu’u Leahi, Diamond Head. Cleanup will start at 10:00am until 11:45am, when we will return to the staging area. The cleanup will be followed by an after-party for the volunteers at Tiki’s sponsored by Barefoot Wines. Stay or return later for Chef Ronnie’s Father's Day Special Mixed Grill - 8oz. Spice Rubbed Bone in N.Y Steak, Half Rack of Tikis Guava BBQ Ribs, a Half pound of Snow Crab Legs, Soy Glazed Kahuku Corn and Truffled Mashed Potatoes. Make your reservations today by calling the restaurant at 808-923-8454 or online at tikisgrill.com.

For more details, check out our event page on Facebook!

Rick & Jaymie Hawaii Wedding Reception Thank you email "incredible wedding reception"

Michael & Tiare,
Just wanted to say Thank you once again for the incredible wedding reception that you helped me put together.

Food was wonderful and everyone had a great time.
 
Mahalo !!
Best Regards,
Rick & Jaymie

They enjoyed the KONA BUFFET.  

Island Taro Rolls
Tender Baby Nalo Greens Salad
Steamed White Rice
Garlic & Herb Butter Sautéed Vegetables
Macadamia Nut Island Mahimahi
Teriyaki Chicken Breast w/Sweet Soy Ginger Sauce
Guava Glazed BBQ Ribs w/Ono Spice Rubbed Pork Ribs
Mango Coconut Cake

Table was set a big T with the bride and groom with 16 on one side and 17 on the other with a total of 35 guests
Their party was hosted on Hina’s Lanai is an open-air area near live music.The lovely lanai location is right between the pool deck and bar. Venue Photos at http://bit.ly/HINASLANI
Rick & Jaymie Hawaii Wedding Reception Thank you email  

American National Rugby League TOMAHAWKS SQUAD FOR 'OHANA CUP @Tikisgrill

The American National Rugby League has named a 19-man USA Tomahawks
squad for the Ohana Cup Test match against Tonga.

The squad, which includes 13 returning players from the successful
Donnybrook Cup side, is dominated by Hawaii-based players as the game,
to be played on Saturday, May 12, will be staged in Honolulu.

Seven players from Hawaii have been bracketed in the squad, including
former University of Hawaii and NFL player Leonard Peters. The
ex-Warriors star, who was on the Chicago Bears practice squad, has
also been part of USA Rugby Eagles teams in the past three years.

 

Mosese Uitalia and Anthony Sunia, who previously played in the AMNRL
and who has relocated to Hawaii, are listed as shadow reserves.

American Samoa is also represented with two players in the 19. The
vastly experienced Keiki Misipeka and teenager Henry Leatio'o have
been drafted into the squad from the US Pacific colony. At 6’ 4” and
240lbs, 19-year old Leatio'o is a huge talent.

Also in the squad are Dusten Umeda, a USA Sevens pool player, and Tala
Esera, another former football player from UH who had stints
professionally with NFL teams Miami and Philadelphia.

“Really looking forward to working with much of the same squad of
players from the Donnybrook Cup with the inclusion of new players from
Hawaii and American Samoa,” said Tomahawks coach Marcus
Vassilakopoulos.


“We have such a wealth of talent to pull from these days it will
definitely make our job harder and harder to pick a squad for future
matches with every game like an audition for World Cup spots. The ball
is literally in the boys’ hands and I expect the professionalism,
attitude and commitment of these players will gradually increase also. 

“Really looking forward to working with Leonard Peters, Dusten Umeda,
Tala Esera, Henry Leatio'o and Anthony Sunia for the first time.
Quality athletes with very diverse backgrounds from Rugby Union to
Professional Football.”

The squad will be trimmed to a 17-man gameday lineup for the match.
The inaugural Ohana Cup Test is set for a 7pm kickoff local time at
Kaiser Stadium in Honolulu.

USA TOMAHAWKS SQUAD:
Kenny Britt (FL), Apple Pope (FL), Keiki Misipeka (American Samoa),
Henry Leatio'o (American Samoa), Curtis Cunz (CT), Matt Walsh (CT),
Sean Taylor (NY), John Dykeman (NY), Justin Ripley (NY), Andrew
Kneisly (PA), Vai Notoa (HA), Kelly McGill (HA), Salesi Tongamoa (GA),
Tala Esera (HA), Dusten Umeda (HA), Ian Elliott (NY), Mosese Uitalia
(HA)*, Leonard Peters (HA), Anthony Sunia (HA)*

*denotes shadow reserve

Coach - Marcus Vassilakopoulos
Assistant Coach/Manager - David Niu

“Plate Up Niu Valley” a major fundraising event for Niu the Valley Middle School

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

Chef Ronnie has already had the students from his team over to Tiki's to learn about the dish he is featuring.

More info at http://www.friendsofniuvalley.com/