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.
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
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!
