Soft Shell Crab Po’ Boy Demo on Sunrise Hawaii News Now KGMB - Restaurant Week

Tiki’s Three Course Pre Fixe Menu for Restaurant Week


CHOICE OF ONE APPETIZER:

Prime Rib Poke - A special poke for meat lovers – flash seared prime rib cubes topped with our housemade pipikaula aioli on a bed of locally grown baby greens from Nalo Farms.

Homemade Pancetta & Warm Kula Onion Salad - Sweet Island grown Kula onions & Hawaii’s best vine ripened Hau’ula tomatoes on a bed of fresh baby Nalo Tatsoi.  Smothered in our own house made pancetta bacon & sherry vinaigrette with bleu cheese shower. 

Soft Shell Crab Po’ Boy -Furikake crusted and crisped soft-shell crab, spicy chili mayonnaise, Kula lettuce, Hau’ula tomato on an Island made taro bun with house made kim chee.  

CHOICE OF ONE ENTREE:
Cajun Seared Ahi Tuna - Ahi tuna steak dusted with cajun spices and seared medium rare served over our famous kalua pig mashed potatoes.  Topped off with soy wasabi white wine butter sauce and roasted asparagus. 

Parmesan Crusted Chicken Breasts - Chicken breasts coated with parmesan cheese and fried to a crispy tenderness and drizzled with rosemary sundried tomato chardonnay sauce.  Served with broccoli linguine aglio olio.

Local Style Japanese Curry Spiced Beef Short Ribs - Slow cooked tender boneless beef short ribs on buttery wasabi potato puree, soy braised island farm root  vegetables including taro, dasheen, lotus root, Molokai  potatoes, curry beef reduction sauce.   

CHOICE OF ONE DESSERT:
Peanut Butter & Jelly Taro Bread Pudding Monte Cristo  
Island Sorbet with Fresh Kula Strawberries
Okinawan Sweet Potato Macadamia Nut Tart

$30 per person (tax and tip not included)

Restaurant Week Hawaii is a seven day celebration of the cuisine scene in Hawaii. Participating restaurants will feature special menu items, promotions and discounts.

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.

http://www.restaurantweekhawaii.com/
www.tikisgrill.com
http://culinary.kcc.hawaii.edu/

Big Mahalo to Sunrise TV show for helping get the word out about the event.
http://www.hawaiinewsnow.com/ All content © Copyright 2000 - 2011 WorldNow and KHNL/KGMB, a Raycom Media station. All Rights Reserved.

Good Table raises more than $75,000 for Lanakila Meals on Wheels

    With the help of more than 50 of Oahu’s finest dining establishments and chefs, The Good Table benefit, presented by Hawaii Government Employees Association & Island Insurance Companies, raised more than $75,000 for Lanakila Meals on Wheels, Oahu’s only islandwide meal provider to homebound kupuna.

    The Good Table synchronized dining event saw more than 330 diners sit down to share a meal with family and friends at one table in each participating restaurant at the same time on October 6 at 6 p.m. Oahu’s finest dining establishments, ranging from casual eateries to fine dining restaurants, served up a special feast for pre-purchased tables at their respective restaurants. New this year, Lanakila Kitchen offered Garden Gourmet Picnic Table Packages for four that included everything from the tablecloth and napkins to a keepsake picnic basket for a $300 donation.

    The Good Table provided an opportunity for restaurants to treat diners to extraordinary and rare experiences to help raise funds and awareness of senior hunger in Hawaii. Alan Wong’s Honolulu
    prepared a six-course twist on local favorites starting with Lobster Tokyo Negi Vichyssoise with American Caviar and ending with “Building your own mango pie.” At Tiki’s Grill & Bar, the Mai Tai Mechanics planned a mixology adventure in tropical drinks, followed by a signature three-course meal, paired with wine or beer. Hard Rock Café served a fun-filled evening for four with a
    large dose of rock n' roll while Dixie Grill highlighted Southern barbeque favorites with Mac n Cheese Stuffed Meatloaf with buttermilk mashpotatoes and collard greens. 

    With a weakened economy and one of the fastest-growing senior populations in the nation, proceeds from the purchased tables will directly support Lanakila Meals on Wheels to provide meals and support for Hawaii’s elderly in need.  The event also helps kick off the program’s holiday “Sponsor A Senior” campaign.

    “On behalf of everyone at Lanakila Meals on Wheels, mahalo to all our sponsors, restaurants and diners for making this year’s The Good Table a success,” said Lyn Moku, director of Lanakila Meals on Wheels. “In one evening, we were able to turn one great meal at participating dining establishments into over 8,800 meals for Hawaii’s seniors.”

    This year, participating locations included Alan Wong’s, 12th Avenue Grill, 3660 on the Rise, Beachhouse at the Moana, Big City Diner (islandwide), Blu Water Grill, Bubba Gump Restaurant & Mai Tai Bar, Café Laufer, California Pizza Kitchen, Dixie Grill, Doraku, Henry Loui’s, Haili’s, Hukilau, Kai Market, Kaiwa, Le Bistro, Michel’s, Murphy’s, Nobu Waikiki, Ola at Turtle Bay, On On at McCully, Orchids at Halekulani, The Pacific Club, Pagoda, Romano’s Macaroni Grill, Roy’s Waikiki, Ruby Tuesday, Ruth’s Chris, Sam Choy’s BLC, Side Street Inn, Tango’s, Vino, and Zippy’s (islandwide), among others.

     

    Food La La: Tiki’s anniversary party – Honolulu, Hawaii Calendar of Events – Hawaii Entertainment and Nightlife – Honolulu Pulse

    Oct 20, 2011

    2 Comments

    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.


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

     

    Have you met our friend Sonny Kapu?

    Hawaiian Airlines Visa Commercial with Sonny

    Jaded's Recap: Mokolokilikilanilaki! It's Hawai'i! by Jaded 1/28/2004

    For the first time in its rich and storied two-year history, American Idol has made a jaunt to the islands. The show decided to visit the state capital, Honolulu, located on the lush shores of O'ahu, home to Pearl Harbor, palm trees and sugar fields. And I decided to visit a Travel Hawai'i brochure to steal some flowery copy for this introduction.

    So, Air Idol touches down in Honolulu, where Simon is greeted by a bunch of little squirt hula dancers. And all the semi-witty punsters watching the show snicker and scream "Simon just got lei'd! Hee hee!" Congratulations, smart guys, on inventing a new joke. Judging from the early looks, the Hawaiians seems to be very friendly, and it's possible that they all know each other. Sonny Kapu starts us off. At least his velour hat matches his velour jacket. And he

    can play the ukulele.

    Season 3 of American Idol

    This was a private party hosted in the Coconut Club with sunset and ocean views 21 floors above Waikiki Beach. Sonny Kapu group was the Hawaiian entertainment.

     

    Mama’s Southeast Asian Chicken Salad

    Spicy Laotian style Larb (marinated chicken), lemongrass, cilantro & Island chili peppers. Served in a crispy rice basket with Fresh Kula butter lettuce, Nalo Farms opal basil & mint.

    Menu Item from Tiki's Grill & Bar:

    Larb (Lao: ລາບ; Thai: ลาบ, RTGS: lap [lâːp], also spelled laap, larp, laab) is a type of Laotian and Isan (Northeast Thailand) meat salad that is regarded as the national dish of Laos. Larb is a creation of the Lao people,[1] with 20 million living in the Isan region of Thailand, and 4.5 million in Laos. Larb originated in Laos[2] and is one of the most famous dishes from Laos.[3] Since larb is eaten all over Laos, including the southern half of Laos, which formerly included present-day Isan region of Thailand, published books regarding Southeast Asian cuisines generally refer to larb as simply a Lao-style (Laotian-style) salad.[4][5][6]

     

    Types of larb

    Larb is most often made with chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce, lime juice and fresh herbs. The meat can be either raw or cooked; it is minced and mixed with chilli, mint and, optionally, assorted vegetables. Roughly ground toasted rice (khao khua) is also a very important component of the dish. The dish is served at room temperature and usually with a serving of sticky rice and raw vegetables.[7] Fresh Thai holy basil (bai kraphao) is also one of the standard accompaniments for larb in Thailand.

    There are several kinds of larb from Northern Thailand which do not use lime or fish sauce, but rather other local condiments for flavor and seasoning. "Larb pla" (Thai: ลาบปลา)[8] is a kind of larb which is made of minced fish mixed with spices.

    From- Wikipedia (Listeni/ˌwɪkɨˈpdi.ə/ or Listeni/ˌwɪkiˈpdi.ə/ wik-i-pee-dee-ə) is a multilingual, web-based, free-content encyclopedia project based on an openly editable mode

    Smoked Meat - YELP Eat Local TV Morning show Feature. KHON2 w/ Olena


    Chef Demo: Organic Kahalu'u "Smoke Meat", Avocado wood smoked, Hawaiian grown organic pork With caramelized Island sweet onions. Glazed with Guava Jelly Kauai's Oyama Farms homegrown Poha Berries.

    It's no secret that eating local tastes better and is good for the environment, but did you know that you can do your part by dining out during Yelp Eats Local from September 19-25?! Yelp Eats Local week is a perfect way for Honolulu yelpers to experience tasty local cuisine while supporting the movement to a more sustainable food system in Hawaii.

    Here's how you can participate in Yelp Eats Local week:
    +Dine out during lunch or dinner at one of our participating 11 Yelp Eats Local restaurants from September 19-25. Each participating restaurant will be featuring an assortment of menu items which are made from locally sourced food.

    +Let the restaurant know that you are part of the Yelp Eats Local promotion either at the time of their reservation or when entering the restaurant. 

    +For every *$15-30 spent per diner at 11 participating restaurants during Yelp Eats Week, the restaurant will donate *$5-10 to non-profit Kanu Hawaii! 

    +To have your meal count towards a donation, make sure you drop your receipt in the Yelp Eats Local receipt box before you leave!
    Yelp Eats Local participating restaurants:
    (Reservations not required, but highly recommended. When you call to make reservations, identify yourself as eating as part of the Yelp Eats Local promotion)
    Tiki's Eat Local Menu for Sept 19-25 2011 $39
    First Course:
    NALO SHISO SEARED TOFU SALAD MRS. CHENGS ISLAND MADE TOFU LACED WITH NALO FARMS SHISO. TENDER BABY GREENS, HO FARMS GRAPE TOMATOES, KULA ONION SOY VINAIGRETTE.

    Second Course:
    GRILLED HAWAIIAN OPAH & ISLAND PALU SAMI, HAU'ULA TOMATO CONFIT

    Third Course:
    OKINAWAN SWEET POTATO MACADAMIA NUT TART