Show 330, June 29, 2019: Hawaii’s Chef / Restaurateur Peter Merriman Part One

Peter Merriman's of Merriman's HawaiiPeter Merriman (the Founder of Hawaii Regional Cuisine) has been a culinary pioneer in Hawaii for over 30 years. Known as the original “locavore,” Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants, starting with the iconic Merriman’s Waimea in 1988, showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism. Dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times, he is a continuing inspiration to Hawaii’s thriving culinary scene.”

“Some Thirty years ago, no one dreamed of growing vine ripened tomatoes, fresh sweet corn or crisp baby lettuce in Hawaii. Sugar cane and pineapple plantations dominated the farming landscape, and most food was shipped to Hawaii from thousands of miles away.”

“Chef Peter Merriman had a vision for the growth of local agriculture and the potential of Hawaii’s rich volcanic soils. He, along with twelve other prominent chefs, encouraged farmers to grow local produce, raise meats locally, and start a healthier more sustainable Hawaii.”

Chef Merriman has expanded slowly but there are now also distinctive Merriman’s on Maui, Kauai, and Oahu. All the menus are a little different to showcase the best in local ingredients. Significantly, locals are a big part of each restaurant’s regular clientele.

Chef Peter Merriman is our very special guest.

Play

Show 330, June 29, 2019: Hawaii’s Chef / Restaurateur Peter Merriman Part Two

Peter Merriman's of Merriman's HawaiiPeter Merriman (the Founder of Hawaii Regional Cuisine) has been a culinary pioneer in Hawaii for over 30 years. Known as the original “locavore,” Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants, starting with the iconic Merriman’s Waimea in 1988, showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism.”

“In 1988, Peter opened his signature upcountry restaurant, Merriman’s, in Waimea on the Big Island of Hawaii. He was proclaimed, “A gourmet in cowboy country” by Hana Hou!, the Magazine of Hawaiian Airlines. The New York Times raved “Everything at Merriman’s…features the freshest local ingredients paired in exciting ways,” and San Francisco Magazine exclaimed “His Wok-charred Ahi is to die for!””

“Two more fine dining restaurants were added to the Merriman’s Hawaii group in 2008 and 2009 – Merriman’s Kapalua, on the grounds of the scenic resort on Maui’s West Side, and Merriman’s Fish House in Poipu, Kauai. Downstairs from the fish house, Peter offers casual dining at Merriman’s Gourmet Pizza & Burgers.”

Last year Peter launched his most ambitious Merriman’s to date, Merriman’s Honolulu, located at the base of the Anaha luxury, high-rise condominium tower at Ward Village. It’s 6,000 square feet and seats 200 guests with patio dining, too. A menu highlight is poke prepared table side. Peter’s son is the welcoming maître d’ there.

Play