Monthly Archives: May 2013

Repairing A Disposable World

Posted on May 30, 2013 by admin
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[caption id="attachment_147" align="alignright" width="584"] Repairing a Refrigerator door with a creme brulee torch.[/caption] Tiki’s has been around for over ten years, so things around the restaurant need maintenance.  I’ve fixed blenders, drains, ovens and burners. In the above image I’m repairing a refrigerator door by getting a little unconventional and heating up the tempered metal hinge with a crème brûlée torch. I recently changed the turn buckle and cha... Read more

In the Kitchen for St. Francis Wine Dinner Party

Posted on May 21, 2013 by admin
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[imagebrowser id=8] We successfully wrapped up 5 courses of delicious, customized plates to go along with the wonderful St. Francis fleet of wines. This was our 4th of its kind here at Tiki's, each time selling out earlier and earlier! Our timing was terrific, which is so important in these types of events. The entire staff was on-top of it and working as one.  I'll let the picture gallery and video do most of the talking here. ... Read more

Delicious Vegetarian

Posted on May 14, 2013 by admin
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[imagebrowser id=7] This week I spoke at the Association of Nutrition and Food Service Professionals conference for about a hundred CDM’s who were there for continuing education credits.  There were many speakers covering different professions, HFM Food Service solicited me to be speak about vegetarian options for seniors in care facilities. I did a cooking demonstration called raw essentials at the Pacific Beach Hotel. I was asked to give better vegetarian options t... Read more

My Twist on Panna Cotta

Posted on May 05, 2013 by admin
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[imagebrowser id=3] Penne Cotta is traditionally a sweet summer dessert, cream and raspberries and such. If you can take cream and gel flavors and gelatinize it, penne cotta can be anything. I've seen Hiroshi do Uni Penne Cotta. I came up with Hau'ula Tomato Penne Cotta! So I had to make tomato paste, I took sixty pounds of tomatoes and I blended them, I strained the seeds and the skin out of the raw excess tomato bitters. Then I reduced it down, I separated the yellow o... Read more