Category Archives: Tiki’s

Empty Bowl Project

Posted on April 22, 2013 by admin

This is a great organization that I am proud to be a part of, take a look and I hope you join us at this annual event! Empty Bowl Project is a grass roots effort to fight hunger. Local artists make bowls and sell donated soup from neighborhood restaurants to support a designated local food service organization. Mission: Fighting hunger in our community. Description: In 2009, Hawaii Potters' Guild brought the Empty Bowl Project to Hawaii. Empty Bowl Project is an international grass roots effort to fight hunger started in Michigan in the 1990's. Local artist groups make bowls and solicit donated soup and bread from neighborhood restaurants to support a designated local food service organization. For a small contribution, you can enjoy a simple meal of soup and bread, and take home a handmade bowl as a reminder there are always Empty Bowls in the world. Empty Bowl Hawaii Set for April 26, 2013 at Ala Moana Center 5,000 Bowls Ready to Go Honolulu, HI (March 7, 2013)—The Third Annual Empty Bowl Hawaii is set for Friday, April 26, 2013, 6-8 ... Read more

It’s the Sauce, Stupid

Posted on April 13, 2013 by admin

A sauce is often the last thing you taste, that’s why they are important. Designing sauces is a lifelong journey. We make our sauces from scratch at Tiki’s. The most interesting thing in my apprenticeship was learning how to make sauces. The Saucier that I trained under, Mark Brathwaite at Copley Plaza Hotel, was from the island of Barbados and learned mostly from French and German Chefs on Cruise Ships. He had long dark dreadlocks and sported a new Lincoln Town Car and could sing like a nightingale.  It was the 80’s and he was in a Reggae band in Boston.  He was SO into what he did, his sauces and his music. That’s the wonderful thing about this trade; it’s so eclectic. I remember we would taste things and we’d make gallons of sauce based off those tastes for the high-end Copley Plaza and the Back Bay Hilton. They were sister hotels with the Park Plaza in New York City. You gotta understand the components salt, pepper, acid, sweet, sour, sugar; your basic flavors. What kind of spice component? Bags of Lobster bodies, 50 pound bags of onions... Read more

Guenoc & Langtry Estate & Vineyards Wine Dinner Party

Posted on April 03, 2013 by admin

[imagebrowser id=2] Guenoc & Langtry Estate & Vineyards Wine Dinner, what a success! Great energy, great wines, lots of cool local products. I love those opihi so much I think I'm going to put them on the next dinner which is Wednesday May 15th at 6:00 in the evening. Being a chef executing a five course meal for sixty-five people is a huge orchestration with a finely tuned professional staff that is on-top of every detail. Collaboration between the front and back of house is crucial. Adrenaline and tongue lashings are all part of the deal. Take a look at the slideshow above, then the behind-the-scenes madness video below. Now click here to order your tickets for the next party which is a guaranteed sell out. Hope to see you there!   ... Read more

My Take on the Alexander Valley Vineyards Wine & Dinner Party

Posted on February 22, 2013 by admin

Three days of prep not to mention all the planning, staging and flawlessly timed execution involved to orchestrate a wine dinner party for fifty. We put this together to give you a glimpse of what's involved and how I came up with each course. Next party is March 11. I recommend you come and experience it for yourself. You can get tickets here. ... Read more

Nanakuli Career Day

Posted on February 12, 2013 by admin

Today I went to Nanakuli Intermediate & High school career day with Ed Fabro and Mike Kealoha to meet with students who might be interested in becoming a chef. This is a large school in the most western town of Oahu. Lets see, I saw a chopper, a lady dressed as a nurse; lots of various careers represented yet they said I was the first chef to ever come to this event. So that was surprising to me! There was a good amount of enthusiasm.  We served a tasting of Island Style Bacon & Eggs and explained the details of how it’s made. It was supposed to be two classes of twenty-five but after the first class the kids must have texted their friends that there was food because forty people showed up in the second, which made the energy really fun. I definitely connected with a few students. One of the girls is valedictorian and she’s in their culinary arts class, she really loved it! It’s great for these kids to be exposed to someone who’s been in the industry for a long time – seen the evolution of the industry and be able to ask questions. I explai... Read more

Lots to do for the party…

Posted on February 05, 2013 by admin

Lots happening around Tiki's in preparation for our Alexander Valley Wine Pairing and Dinner Party which will be hosted by Winemaker Harry Wetzel, IV and yours truly. Here's some Big Island lamb we are preparing. Posted from my Instagram page. If your not following me on Instagram yet why not? #chefronnie. Video and behind the scenes of this whole event is to follow in the next few days so check back in.... Read more

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