Peter Merriman

MEDIA RELEASE

Event celebrates 20th anniversary    of Hawaii regional cuisine

WAIMEA — A 100% island-grown dinner and celebration is scheduled Friday, Dec. 12, as a benefit to the Merriman’s Culinary Scholarship Fund, a non-profit program that annually offers scholarships to Big Island students pursuing careers in the culinary arts.

The event, at Merriman’s Waimea, will celebrate the 20th anniversary of Hawaii regional cuisine and the opening of Merriman’s Waimea 20 years ago. The Waimea restaurant is now widely recognized as the flagship home of Hawaii regional cuisine, the island-based culinary movement that has garnered worldwide acclaim.

Chef and restaurateur Peter Merriman worked with local farmers, ranchers and fishermen to create Hawaii regional cuisine, which showcases fresh and local produce, meats and fish. Needing a home base for this growing endeavor, Merriman opened the Waimea restaurant and since that time, Merriman’s Waimea has consistently earned top honors for its outstanding menu and service, including the Hale Aina Award as Best Big Island Restaurant by Honolulu magazine for 13 consecutive years; Award of Excellence, Wine Spectator, for five consecutive years; and the Ilima Award for Best Hawaii Island Restaurant by the Honolulu Advertiser for 11 consecutive years.

Merriman’s 100% island-grown dinner will feature a menu that showcases local farmers and ranches, including Kahua Ranch, Honopua Farms and Loeffler Farms. The menu will be created using all Hawaii-grown vegetables, meats and cooking products–from the macadamia oil and salts used during the cooking process to freshly picked produce and hormone-free range-raised beef and lamb.

Specifically, Merriman and Executive Chef Neil Murphy have co-created a menu that features:

Sweet Corn Flan, Chowder and Crepe;
Fresh Waimea Tomatoes, Fried Green, Peeled and Stuffed;
Wok-seared Ahi, Mahi Mahi Ponzu and Kona Kampachi with Abalone;
Kahua Ranch Filet Mignon with Cheek and Marrow, served with Garlic Spinach, Swiss Chard with Lemon, Smoked Eggplant and Braised Escarol with Mushrooms; and
Kahua Ranch Braised Lamb and Roast Leg.

Two special wines by the glass will accompany the menu – Grgich Hills Fume Blanc and Porter Bass Zinfandel – both produced from biodynamically farmed, organically grown grapes. Each wine will be offered at a discount by the glass or bottle.

“Local produce and foods are fresh and flavorful. As each of us learns to prefer and shop for foods grown in Hawaii, we help our island economy and promote sustainability,” said Merriman, who also serves as an advocate in Hawaii’s efforts to become more self-sustaining. “We hope our 20th anniversary celebration creates awareness of the many possibilities you bring to your own kitchen when you cook with local foods.”

Merriman’s restaurant in Waimea accepts reservations for seatings at 6 p.m. and 7 p.m. for the Dec. 12 celebration. Cost is $75 per person (alcohol, tax and gratuity not included), with proceeds benefiting the Merriman’s Culinary Scholarship Fund, a 501(c)3 non-profit.

— For reservations:
Merriman’s Restaurant: 808/885-6822, www.merrimanshawaii.com