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 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 CONFITThird Course: OKINAWAN SWEET POTATO MACADAMIA NUT TART
It was great to have Melissa Chang @Melissa808 stop in with friends from the online community of Fodors, they call it GTG (short for Get ToGether). She then wrote a cool blog post about life before Facebook and the newer "social media." She was connecting online before twitter was cool. Below is a little taste of what she wrote and a few photos Melissa took:
Most people nowadays know me for my online activity on Twitter and Facebook, and primarily on a local level. But did you know that I’ve been active online in other communities for more than a decade? I had gotten into different online communities like Epicurious.com and iVillage.com, but none were as satisfying or helpful as Fodors.com (mostly because I’m addicted to traveling). Monica with Chef Ronnie Another new item: Kal bi gyoza ($11). These beefy fried dumplings sit on a drizzle of kabayaki sauce and miso chili aioli. Locals will like these, but they are perfect for out of town guests who want to try something exotic but aren't really adventurous. See Melissa's full blog post and more photos at:
Weekly we host a event called Taco Tiki Tuesday. The Honolulu Pulse teamed up with us to host a Special Pulse Edition of Taco Tuesday on March 22, 2011. Prizes were given out throughout the night and patrons enjoyed $2 Tacos and $3 Pulse drink specials. PHOTO BY JAMM AQUINO / email@example.com
Drink special and samples of Cruzan Rum and Skyy Vodka were enjoyed by all.