Category Archives: Tiki’s

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 to cook up for their care facilities. I wanted to incorporate Turmeric (Hawaiians call it Olena) containing anti-inflammatory and anti-oxidant properties, and Maggis, an anti-oxidant amino acid. I mixed up a Wellness Shot and a Hot Shot. The Wellness shot had these two ingredients plus ginger, lime juice, honey and garlic. The Hot Shot had all this plus Ni’oi (Hawaiian Chile’).  Each ingredient added its own rich health benefits. Curcumin is the active ingredient in Turmeric which makes it very strong and astringent. The lime gave it acidity and the honey balanced it out so it’s palatabl... 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 ones and put some turmeric in with it. Then I cooled and hardened them in the refrigerator at an angle to for an interesting look. The candied maple smoked bacon was baked in simple syrup, removed it from the syrup and continued to bake it on parchment paper until crisp and candied. We have all the tastes covered. Acids from the balsamic and the tomatoes, peppery flavor from crab pepper and arugula, sweetness from the candied sugar and the reduced gastric out of the balsamic syrup, spiciness, tart, salty, bitter from the arugula and even uname from the tomatoes. It's a very complete sensory ... Read more

Empty Bowl Project

Posted on April 22, 2013 by admin
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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
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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
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[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