A Taste for Radio

Posted on May 13, 2014 by admin

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

Give-N-Grind – Hawaiian Style

Posted on April 25, 2014 by admin

Somebody asked me the other day why we do fundraisers. We do a lot of events and we just finished the Muscular Dystrophy event at the Royal Hawaiian. It was a great night. The organizers put on a first class event with some great restaurants and I was really proud of my team. I thought about that and I thought about the question and it really comes down to three things: my team; the people at the event; and the food. [caption id="attachment_306" align="aligncenter" width="630"] Mahalo to all the Tiki's Grill & Bar Ohana that volunteered to work the event.Photos by Kat Wade / Special to the Honolulu Star-Advertiser Honolulu PulseMore at: http://www.honolulupulse.com/2014/04/pics-mda-spring-soiree-2014[/caption] My Team My staff works really hard at these events and there are a few that sign up to do every single one. They love coming out, being part of the community and representing the restaurant. We get a chance to showcase our people and that’s important. We’re there for exposure too, of course. I want people to know what we have to offer at ... Read more

Winemaker Dinner Party at Tiki’s Grill and Bar

Posted on March 08, 2014 by Ronnie Nasuti

Do you have plans for March 10, say around 6pm? Tiki's Grill & Bar is proud to have Jesse Katz from Roth & Lancaster Wines Monday March 10th, 2014 6:00 PM til 8:30 PM. It will feature a variety of his wines as well as some island flavor to go along with them. I got together with Master Sommelier Patrick Okubo of Young's Market Company of Hawaii, Michael Miller, and Teresa Miller and we have put together a 5 course meal of delectable items we believe pair well with the wines being served. via We're going to start off with amuse-bouche style. We will be serving the Roth Sauv Blanc 2011 and will pair it with a slow braised & grilled hawaiian octopus. It will be locally caught by one of our own Tiki's family and served with kahuku sea asparagus, kukui nuts, and big island finger limes for some added texture. The first course will be the Roth Chardonnay 2011 paired with a confit of island opah. It will be served with local fennel and hamakua mushroom oyster cream. Following will be the Roth Pinot Noir 2011 paired with a sous vide duck twos... Read more

Duck, Duck Mousse

Posted on October 18, 2013 by admin

‘Iolani school, a private, culturally diverse, co-educational, college preparatory school for 1800 students in grades K – 12 just celebrated their 150th anniversary. My son attends this school so I volunteered to serve my signature Duck, Duck Mousse for their annual fundraiser. 29 tables sold for $10,000 each and 9 went for $25,000 each. The event was almost completely sold out by purchasing tables alone so not a lot of tickets were available. The Silent auction had things like Suberbowl 2013 tickets with round trip airfare and hotel. These things start at 20,000. The schools following and loyalty is just phenomenal. We made duck confit with a five spice. Cooked in in our perpetual duck & vegetable fat that we use to make here in our restaurant. We cook this for hours, picked it all apart. It’s served with duck breast slices and froie gras mousse. It’s got cognac, white pepper and truffle oil. Our foie gras is from Hudson Valley and humanly treated. It’s delicious, it’s a delicacy and it’s a beautiful thing. We made a lavender French toast... Read more

Biking with my Babe

Posted on October 05, 2013 by admin

Currently on the Big Island for Taste of the Hawaiian Range Event you can find out more about that on my previous blog post. I've been prepping for that this week so too busy to write other then to post a pic of me and my beautiful wife out riding my Harley around the island. She is my rock and my love and the person that has stuck by my side all the way and helped to make this life possible. Talk to yas next week.... Read more

Cooking for Causes

Posted on September 28, 2013 by admin

Creating a sensational dish is even more rewarding when having the opportunity to do it for a good cause! October 4th I will be on the Big Island at Mealani’s Taste of the Hawaiian Range. The purpose of this event is to “provide an educational venue to encourage and support local production of agricultural products through social, cultural and scientific exchanges. It features a diverse array of talents brought together for the purpose of developing an ethos of compatibility, tranquility and sustainability with this land we co-inhabit.” We will be making mutton. I’m bringing Mike Kealoha with me, his family has a secret recipe passed down from generation to generation for smoking, curing and seasoning meat. We are acquiring Big Island lamb. Serving with a vanilla bean and poha berry agradolce.  Sambo from Sambo Berries is hand picking me the plumpest most beautiful poha berries just for this event. It will be a non-thickened, reduced, vinegar, sugar and berries with vanilla beans. We’ll add this to the marinated, treated smoked meat. White shoyu ... Read more