Category Archives: Holidays

Who Are You Calling a Fruitcake?

Posted on December 11, 2016 by admin
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  Not Your Granny's (Or My Mom's) Fruitcake In mid-October, I appeared on Kitchen Creations to make another Betty Shimabukuro recipe. This time, it was for her popular "spice cake," a.k.a. that most dreaded and ridiculed holiday pastry of all--fruitcake. In her article in the Honolulu Star-Advertiser, she jokes how she brought the fruitcake to work, called it a spice cake, and watched it disappear. Since the holidays are right around the corner, I thought it would be fitting to revisit this TV segment, and set the record straight about fruitcake. Now, I don't have the normal aversion to this pastry that some people seem to have, in large part because my mom used to traditionally make it for the holiday season--like I mention in the video, giving out fruitcake was the 70's housewife thing to do. Betty's recipe calls for brandy, and you can substitute whiskey for this, but all the alcohol will cook out. The brandy is to add flavor, but will also help the cake to rise, because alcohol evaporates at a lower temperature, which ma... Read more

KITCHEN COMMANDMENTS! – 10 Tips to Help You Cook Like a Pro

Posted on October 25, 2016 by admin
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            “Of course, everyone knows that.” It was just a good natured tongue-in-cheek jab from Grace Lee, host of the Kitchen Creations segment on Hawaii News Now Sunrise Show. My off handed comment had begged for a little sarcasm. She made a good point. I was mixing up the batter for Banana Andagi and mentioned that the recipe emphasized not to over-mix. When I added “cuz then you can activate the gluten in the flour - right” I made it sound like something so obvious it hardly needed saying. [embed]https://www.youtube.com/watch?v=75KYqb8odng&feature=youtu.be[/embed]  While it’s something a trained chef would definitely know, someone with a little less kitchen experience might still be wondering why their cakes always come out tough and chewy. It got me thinking about what other basic kitchen know-how has been buried under piles of microwave meals and fast food wrappers. Here are 10 great tips to get started on the right foot. 1. Don’t Over-Mix the Batter - See above if you... Read more

Last Minute Valentine’s Plans

Posted on February 14, 2016 by admin
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With Valentine's Day upon us, it is still not too late to enjoy a fantastic evening with us at Tiki's! We have a delicious 4 course dinner lined up. Visit the Tiki's Grill & Bar website to make your reservations. It was a privilege to recently be featured on KHON2 News Living808 Hawaii’s Kitchen, making a couple of dishes of the Valentine's day menu: the Surf & Turk entree and Watermelon Heart Salad!  Come join us tonight for an evening of romance or just relaxing and fun.    ... Read more

Want a Romantic Valentine’s Day Dinner? – Tiki’s has a Simple Plan

Posted on February 04, 2015 by admin
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With Valentine’s Day falling on a Saturday this year I’m anticipating a sell-out crowd. For anyone looking for the perfect evening we've put together an unbeatable combination of oceanfront setting, fine cuisine and selected wine pairings plus we have some of the top names in local entertainment dropping by all night to set the mood. Romantic Oceanfront Table Guaranteed Our special oceanfront Champagne dinner for two package guarantees you a table along the rail overlooking Waikiki beach. We've included a bottle of Perrier-Jouët Champagne, keepsake rose and take home chocolates along with our full prix fixe Valentine’s Day menu. Although I would never recommend you skimp on Valentine’s Day, at $199 for two this is an astounding value and a guaranteed good time. Expert Wine Pairings It’s going to be a wine star studded evening with some help from Australia’s best winery, Penfolds as well as our old friends from New Zealand’s Villa Maria Winery. We’ll be pairing the White Clam Angel Hair Pasta course with the Sauvignon Blanc from ... Read more

A Taste for Radio

Posted on May 13, 2014 by admin
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For two decades, Jo McGarry has been the voice of Honolulu’s restaurant scene. Actually she’s covered culinary news across the whole state. I’ve known her for 13 years and during that time she’s been really supportive. The first time I remember her writing something about me she said something about me having “Hollywood good looks”. I’m not going to lie and say I wasn’t flattered, I was. You remember stuff like that. She’s also had a lot of good things to say about my approach to cooking and how I run my kitchen. I appreciate that. Jo is very well respected in the industry and I think everyone appreciates what she does. A couple years ago she was cohost of the Hawaii Restaurant Association big hall of fame gala. That was partly out of respect for how hard she works to showcase local restaurants and respect for how well informed she is about the Hawaii industry. Plus she’s really good in front of a microphone. Definitely better than me. The New MoJo Radio Her long running show, Table Talk has recently gone through a huge overhaul. The n... Read more

The Slow Season & A Busy New Year

Posted on January 01, 2013 by admin
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Sometimes, even though its slow, to keep the cooks busy we’ll cross train them.  This get’s  them their hours and keeps it fun while mixing up their day.  It makes them more valuable to Tiki’s, the more they know, the stronger they get as a team.  It’s hard to send home the line cooks as there stations are live until midnight serving our lanai menu.  And of course there is the perpetual prepping for the next day.  If one particular cook is set up early or I know they were slow yesterday then I’ll give them the nightly special or help them design a special in our style.  There isn’t much down time in a busy restaurant like Tiki’s. Keeping up with daily inventory & ordering requires close attention to usage.  We use daily log sheets, kinda like perpetual sheets.  We count product in and out.  Food deliveries that arrive each day are logged and then subtracted back out as the items are prepped for service.  The opening chef fills out the daily prep sheet paring to the current trend in business.  So if yesterday we used 15 orders o... Read more