Chef Ronnie Nasuti of the award-winning Tiki’s Grill and Bar joins the students of Leeward Community College’s culinary arts program for a special Chef Showcase Dinner on Friday, November 7 at The Pearl.
The Chef Showcase Dinner is offered once each semester, providing Leeward culinary students the chance to work along side and learn directly from Hawaiʻi’s finest chefs. The event is open to the public.
The menu
- New Zealand farmed king salmon crudo
—calamansi, shiso sea asparagus pistou and black lava salt
Wine: Birichino Malvasia Bianca - Kauaʻi shrimp and day boat scallop sphere
—Big Island avocado, green tea blini and uni butter
Wine: Domaine Skouras “Zoe” White Wine - Truffle scented polenta stuffed quail
—Hamakua mushrooms, Nalo tatsoi and roasted grapes pignoli
Wine: Domaine Fontsainte Corbieres - Island steak and eggs
—Kulana grass fed beef tenderloin, Sumida watercress puree, Yukon Gold potatoes and Peterson Farm sous vide egg
Wine: Cyriaque Rozier “Les Traverses de Fontanes” - Okinawan sweet potato ice cream with Waialua coffee tapioca
Cost: $70 without wine, $85 with wine
Seating is from 6 p.m. Please call (808) 455-0528 for information and reservations.
About Chef Ronnie Nasuti
Executive Chef Ronnie Nasuti developed his skills at the Les Dames d’Escoffier Society and completed a culinary apprenticeship at the Copley Plaza Hotel in Boston.
When he first came to Hawaiʻi, he worked at Horatio’s (now Kincaid’s), before moving to the former Roy’s Park Bistro location, learning every station including 24-hour room service and pastry. He then went to the flagship restaurant in Hawaiʻi Kai where he trained further under Chef/Founder Roy Yamaguchi, Corporate Chef/Partner Gordon Hopkins and Corporate Chef Hawaiʻi Jacqueline Lau. Nasuti went on to become sous chef at Roy’s Poʻipū Bar & Grill on Kauaʻi, then executive chef at Roy’s Hawaiʻi Kai after fulfilling an opportunity as the executive chef at Chez Michel in Honolulu.
After a proven record of successful and distinguished accomplishments, Nasuti has chosen to hang his hat at Tiki’s Grill and Bar, steering this favorite destination for locals and visitors alike to a higher level of dining and excellence.
Nasuti, who believes in the farm-to-table movement, brings in island fresh produce, breads, local grass-fed beef and locally caught or raised fish every week. His delicious signature items and dinner specials fuse Hawaiian/Pacific Island with American cuisine are the result of his dedication to the craft and cooking with locally grown and raised food.
A familiar face in Hawaiʻi’s culinary scene, Chef Nasuti is a frequent guest on Hawaiian Grown TV and regularly represents Tiki’s at charitable events. An effective and motivational trainer from both the front and back of the house, Nasuti continues to be inspired by working with the best chefs in the world.
