Category Archives: Food
A different, delicious recipe you must try for St. Patricks Day!
With St. Patricks Day coming up soon, I'm bringing back a delicious and different recipe you must try! As always, I have a wonderful time (despite being up very early in the morning) with Kitchen Creations on Hawaii News Now. This trip to the Hawaii News Now Kitchen, we cooked up RUEBEN SPRING ROLLs with Guy Hagi! The beef we used was provided by Kunoa Ranch that has many great options and a fantastic message and belief that whenever possible the food eaten in Hawaii should be born, raised, and processed here! Kunoa currently ranches 2,000 head on 4,000 acres of Kauai and Oahu pastureland. Much of our land is former sugarcane plantation land, which has either been fallowed or more recently cultivated by some of the world’s largest seed companies. This presents us with an opportunity to demonstrate the power of regenerative grazing to build soil, store carbon, restore hydrologic function to the landscape, and protect our marine habitats from runoff. Our herds are a genetic rainbow of English, continental, and hot-weather breeds that ha... Read more
A exciting and sustainable trip to Mari’s Garden on Oahu!
Cooking with local produce has always been at the forefront of my mind because they just make the dish taste so fresh and delicious! Taking a trip to Mari's Garden to see beforehand what I was excited to have in Tiki's Grill & Bar's kitchen was a treat. Mari’s Gardens is an 18-acre aquaponics and hydroponics farm located in Mililani on the island of O‘ahu, Hawaii. [bctt tweet="Eating local produce has so many great benefits. #FarmToTable . " username="@tikisgrill"] Their mission is to promote sustainable living, organic urban farming, and buying local through soil-less agricultural techniques. We are dedicated to practicing sustainable methods of farming through aquaponics and hydroponics in order to grow a variety of vegetables, fruits, and fish. They also offer farm tours, farm to plate dinners in the garden, nursery plants, landscaping services, as well as aquaponic and hydroponic systems. My team & I took advantage of the farm tour. We believe that by being completely transparent about all of our operations, ... Read more
Reasons to support Restaurant Week Hawaii 2018
The Most Delicious Week of the Year! Every year, there is a week that local diners look forward to! And I'm proud to say we are thrilled to be participating again. Restaurant Week Hawaii Showcasing Hawaii’s restaurants and supporting the Culinary Institute of the Pacific at Diamond Head-RestaruantWeekHawaii.com There are delicious eats for every type of foodie. From fine dining to fast food goods, there's something for everyone. And you support a good cause. Parts of the proceeds for each restaurants special menu dedicated to the Restaurant Week cause is donated to the Culinary Institute of the Pacific at Diamond Head. This is all kinds of yes. We are big believers in the #FarmToTable movement and this is another great reason to enjoy what restaurants have offered up to showcase the local produce grown by Hawaii's farmers with their Restaurant Week Menus. Another reason to be all kinds of yes. This 10 day week of deliciousness is from November 9-18 so jump ... Read more
Crab Luau Leaf Stuffed Crimini Mushrooms
Crab Luau Leaf Stuffed Crimini Mushrooms for the Win! It was Superbowl LII (aka 2018) this past year and one of our Managers from Tiki’s Grill & Bar had made some fantastic crabbed stuffed mushrooms and thought it was a great way to showcase these mushrooms from SmallKine Farms in Waimanalo for this Kitchen Creations showcase. The versatility of this recipe Mushrooms are so versatile and can be used for so many things. Make this dish your own! Put what you LOVE in this. From meats to other veggies, there are so many different ways to make a stuffed mushroom your own (in my experience, cheese always make things tastier). Using locally sourced ingredients supports your local farmers and is a great reason to get out and shop in a different way. Talk about Farm to Table, right! What’s a crimini mushroom, you might ask? It’s just another name for a baby portabella, so don't be shy about using it if you haven't heard of it before. Remember, have fun. Challenge yourself and see what others around you are making, and put you... Read more
#MakeTime with Wente Vineyards
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
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