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.
The beef cattle, still owned by Hawaii ranchers, will graze on natural grasses in large pastures for 14 to 18 months. Three months before harvest, the beef cattle feed on cooked potatoes, hay, corn and a vitamin mineral supplement. All feedstuffs are vegetarian and the beef cattle are never administered antibiotics or growth stimulating hormones. Finished beef cattle will be processed and fabricated by AB Foods, Toppenish, Washington, and shipped back to Hawaii for distribution by HFM Foodservice.
"While this program involves many companies and many steps in the process, the resulting Hawaii Ranchers Natural Beef product will be consistent in quality and available throughout the year," said Sara Moore, president of the Hawaii Cattle Producers Cooperative Association (HCPCA) which is spearheading this project.
"CNB meat is on the lean side, reaching USDA grades of "high select" and "low choice" with consistent quality. Our goal is to provide Hawaii consumers with good quality meat that originate on island ranches. This program will help us sustain ranching in the islands," said Moore, who is also the manager for Kealia Ranch on Hawaii Island.
HCPCA and its Hawaii Ranchers brand represents 50 ranches in the state of Hawaii that have more than half of the state's breeding cows and bred heifers on 455,000 acres of grazing lands. A dozen of these ranches belong to Country Natural Beef, a beef marketing cooperative that allow family ranchers to own and control their beef from birth to plate.
Country Natural Beef sells and distributes its members' products to restaurants and supermarkets such as New Seasons Market and Burgerville in Portland, Oregon, Puget Consumer Co-ops in Seattle and Whole Foods.
HFM Foodservice headquartered in Honolulu is the distributor for the Hawaii Ranchers Natural Beef.
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.
Chef Ronnie Nasuti will be featured at 2011 Made in Hawaii Festivals August 19-21 at the Neal S. Blaisdell Exhibition Hall & Arena.
At the Made in Hawaii Festival, you will find thousands of unique gifts, crafts, and products from over 400 vendors, including 60 new ones! You will also be able to catch live entertainment and demonstrations from Hawaii’s top chefs!
On Saturday the 19th at Noon, Chef Ronnie of Tiki's Grill & Bar will be demonstrating how to make: Grilled Hawaiian Fish, Luau Leaf Palu Sami, with a Confit of Saffron Scented Hau’ula Tomatoes. Free tasting samples will be available after the demo.
Palu Sami; Is a Samoan dish consisting of young luau leaves, coconut milk & onions baked or steamed until tender & custard like.It sometimes has corned beef and can be eaten as a pupu or entrée.
The Festival attracts over 35,000 visitors, including buyers from around the world. For your entertainment pleasure, the Festival will showcase multiple award winners on the Entertainment stage in the Pikake Room, while Hawai’i’s top culinary artists will provide Cooking Demonstrations on stage in the Arena!