Category Archives: Food

#MakeTime with Wente Vineyards

Posted on July 09, 2018 by admin
0 Comments

Do you make enough time for yourself and connect with those in your life?  I love the message that our next Wine Dinner's vineyard embodies with their #MakeTime Campaign.   We know people are happiest when they make meaningful connections with one another but with so much competing for our attention, it’s easy to overlook things that truly matter. That’s why Wente Vineyards has been committed to making time for one another since day one, crafting wine and wine country experiences that bring friends and family together. We invite you to choose to make time for each other too. So creating this exclusive dinner pairing 6 fantastic courses with 6 amazing wines from their vineyard was a must. Wente Vineyard has never been to Hawaii and will only be at the dinner due to our special relationship.     I'm excited to showcase our team's talent in creating new and exciting menus and these wine dinners are a great door to getting to the next level for me and my team.   Tickets are still available.  Come join us.  It ... Read more

Flavor Punch!

Posted on April 13, 2018 by admin
0 Comments

What’s my definition of a flavor punch in a meal?  I would say that it's like it sounds...a "PUNCH"!  Bold and strong, not subtle. Not just something that enhances flavor like salt or pepper but a primary flavor like anchovies, miso, a pungent cheese, fish sauce, capers or even chocolate. When trying to recall my first 'flavor punch' meal, I couldn't really narrow that down but  I definitely was intrigued with Asian ingredients not being the norm from my childhood. Hot Chinese mustard, fermented foods & seasonings, kimchee etc, all very bold. [bctt tweet=" Get people excited about your dish! #ChefRonnie" username="@tikisgrill"] I encourage you to get people excited about your dish! Use buzz words to generate interest & anticipation. Make food EXCITING! When doing this interview with  I used words like..SIZZLING HOT, SPICY KO CHU JANG, FRESH WAIPOLI LETTUCE, HIGH-SPEED BLENDER.  You get my drift.   Tell me your favorite "Flavor Punch"? Delizioso!!  Chef Ronnie [yumprint-recipe id='6']... Read more

Localicious is back!

Posted on March 11, 2018 by admin
1 Comments

  [video width="1280" height="720" mp4="http://treehousechef.com/wp-content/uploads/2018/03/Kitchen-Creations-w_-Chef-Ronnie-Nasuti-of-Tikis-Grill-and-Bar-Maui-Nui-Venison-Burgers.mp4"][/video] - Mahalo to Grace and the HAWAII NOW KGMB/KHNL/KFVE for featuring Chef Ronnie Nasuti Localicious Hawaii! is back again and we are supporting the cause! They promote participating restaurants who are committed to buying local and features a “Localicious Dish”.  During the month of March buying, that dish supports AG education in our public schools (Veggie U Kit).  Every “Localicious Dish” ordered, the restaurant will donate $1!  Localicious Hawaii is a part of the Hawaii Agricultural Foundation whose mission is: “to support and sustain Hawaii’s agricultural industry by addressing critical needs and services of farmers and the agricultural industry in Hawaii, and by better connecting the farmers with the community and vice-versa. This involves educational and outreach programs in the community, as well as direct marketing, tec... Read more

The Artistry of Food

Posted on July 30, 2017 by admin
0 Comments

The artistry of food. The complexity of food can also be the simplicity of food. When an artist draws on his canvas, he or she is creating something, something that grows with every stroke of the brush and every twist of the wrist. A chef also has a canvas in the form of an empty plate and his imagination and thoughtful ingredients are his brush to create extremely colorful and delicious dishes. [bctt tweet="#Watermelon & Feta Cheese Salad = YES!" username=""] Summer is a hot one and what better way to stay cool than fresh cold watermelon but with a twist. Mine was meshing watermelon with arugula, feta cheese, Hawaiian salt, Mint pesto, house made harissa and some balsamic vinegar. Be yourself, break away from the typical cuisine of authentic local food and don’t be afraid to experience the absolutely delicious merge of fruit and vegetables, guaranteed to stimulate the taste buds to a different dimension! Challenge yourself to experience a watermelon in different ways. Delizioso, Chef Ronnie [yumprint-recipe id='4']... Read more

Island Ono Poisson Cru

Posted on June 16, 2017 by admin
1 Comments

 What exactly is Poisson Cru?   It was time to wake up early once again to be a part of Kitchen Creations with Hawaii News Now.  Today, we decided on making the dish, Poisson Cru.  What exactly is Poisson Cru?    Poisson Cru is known as a popular Tahitian dish, in French Polynesian, this literally translates to "Raw Fish".  It's something we used to have on our menu at Tiki's Grill & Bar right before ahi poke became a really big thing.  This dish is marinated in lemon or lime juice until the surface of the flesh becomes tightens up a bit.  About 5 minutes later, mix with coconut milk and diced vegetables.    We used some local sweet onions, tomatoes, limu and Kahuku Sea Asparagus from Dr. Sun's  Olokai Farms added that nice bit of texture.   [caption id="attachment_8135" align="aligncenter" width="227"] Honolulu Magazine Cover showcasing Dr. Sun from Olakai Farms.[/caption] Created to be a very easy and quickly ready to serve dish perfect for any time of the day.  With summe... Read more

Pappawha?

Posted on June 16, 2017 by admin
0 Comments

    There are so many variations of noodles and while appearing on the Kitchen Creations of Hawaii News Now for our June segment, I got to pop that ingredient in our dish we were preparing.  Sure I talked about the bolognese sauce, but you reflect afterward and thought people might want to know a little more about the Pappardelle noodle.   Pappardelle[papparˈdɛlle] (sing.: pappardella) are large, very broad, flat pasta noodles, similar to wide fettuccine.[1] The name derives from the verb "pappare",[2] to gobble up. The fresh types are two to three centimeters ( 3⁄4–1 in) wide and may have fluted edges. Dried egg pappardelle have straight sides. It originates from the region of Tuscany. {Wikipedia}   [caption id="attachment_8152" align="aligncenter" width="500" class=" "] photo credit: Ivonnewierink[/caption] The Pappardelle noodle is a great noodle to mix with any meat, especially venison as it adds substance and texture to the final dish, thus utilizing the meat to its full potential.  So the next time ... Read more

Page 1 of 912345...Last »