In Partnership with the Southern Weekend

Wente Wine Dinner with Chef Ronnie Nasuti

Tiki's Grill & Bar

Wente Vineyard wines in Livermore, California is “the oldest continuously operating, family-owned winery in the United States. “Chef Ronnie Nasuti of Tiki’s Grill & Bar is hosting a special dinner featuring these wines

Tiki’s Grill & Bar presents
The Wente Vineyards Wine Dinner with Chef Ronnie Nasuti
Wednesday, July 11 at 6:00pm
Click here for tickets and more information.

For more information:, @tikisgrill and #tikisgrill



Olive Oil Poached Hawaiian Fish
Uni Hollandaise
Spiced English Pea Purée
(Pairing Riva Ranch 2016 Chardonnay)

Island fish, 2oz blocks, with salt & pepper
1 gl. EVOO (Extra Virgin Olive Oil) – As needed
Fresh thyme sprigs – 6 each
Shallots, peeled and quartered – 2 each
Garlic cloves, bruised

– In a small braising pan or skillet heat up a little olive oil and cook the garlic, shallots, & thyme sprigs until they sizzle a bit.
– Add more olive oil to cool the oil down a bit.
– Now add the seasoned fish filets and enough oil to just cover them.
– Put in a 275º oven and cook until you see a little white protein globules on the fish, about 10-15 minutes.


Uni Hollandaise

4 egg yolks
2 oz. fresh uni/sea urchin
4 tsp Chardonnay
1-pinch cayenne pepper
2 tsp lemon juice
Pinch of Salt
2-sticks Unsalted butter (melted and kept warm)

– Purée the egg yolks & sea urchin in a small food processor or blender..
– In a stainless steel bowl set over a pot of simmering water (be careful not to let the bottom touch the water), whisk the egg yolks, uni purée, lemon juice, cayenne pepper, and water until pale yellow in color. Season with salt.
– Remove the bowl from the pot and, whisking vigorously, add the melted butter 1 tablespoon at a time, whisking until all the butter is incorporated. Keep warm until needed.


Pea Purée

3 cups English peas, fresh, pods removed
1/4 stick unsalted butter
Pinch of pumpkin spice
Salted boiling water (as needed)
Pinch of white pepper

– Cook the peas until tender in the boiling water, the salt will keep them vibrant in color.
– Strain and transfer to a high speed blender with the butter.
– Add pumpkin spice, white pepper and a little salt and blend until smooth adding back a little of the strained water.
– Note, many pea purée recipes call for frozen peas and are also acceptable for this recipe.