The Chef, The Farmer, The Food, The Islands
Chef Peter Merriman and Merriman’s Restaurants launched the food and people of Hawaii through MERRIMAN’S HAWAII, THE CHEF, THE FARMER, THE FOOD, THE ISLANDS. The cookbook, the first compilation for Merriman, well known as “The Pioneer of Hawaii Regional Cuisine” gives readers a glimpse of Hawaii through the eyes of the chef and restaurateur who has helped shape the cuisine and agriculture of Hawaii for more than 25 years.
Through 75 signature recipes, MERRIMAN’S HAWAII shares tales of the acclaimed chef’s early days in Hawaii, from learning about local foods in the hotel employee cafeteria to his interactions with the farmers and ranchers who have shaped and influenced the islands farm to table culinary culture.
“I wrote this book to share some of my experience of Hawaii. There is so much more here than beautiful beaches,” explains Merriman. “There’s also the depth of culture and society, the farmers and ranchers and the food. We want people to know and appreciate that. My heroes have always been farmers, and this book is as much a tribute to them as it is to the people and cuisine of Hawaii.”
Written for cooks of all skill levels, the recipes were handpicked by Merriman and are intended to be fun and easy and reflect life in Hawaii. Chapters such as “Cooking Like A Local”, “Plantation Poultry Classics”, “Pacific Currents” and “Out of The Ground and Off The Vine” feature more than a quarter century of Merriman’s most coveted recipes, along with personal favorites he makes at home for family and friends.
MERRIMAN’S HAWAII, THE CHEF, THE FARMER, THE FOOD, THE ISLANDS ($39.95) is available for purchase as of December 2015 at Merriman’s and Monkeypod Kitchen Restaurants throughout Hawaii and also online at www.merrimanshawaii.com.
View Digital Flipbook: http://www.flipdocs.com/showbook.aspx?ID=10007643_829426
ABOUT MERRIMAN’S RESTAURANTS
As the pioneer of Hawaii Regional Cuisine, Chef Peter Merriman began the farm-to-table movement in Hawaii over 25 years ago. Three-time James Beard Award finalist for “Best Chef,” Pacific Northwest and Hawaii, Peter Merriman has been praised by The New York Times for his enticing cuisine and dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times. With restaurants on Hawai’i Island, Maui, and Kaua’i, Merriman’s showcases 90% locally grown and raised products, fresh authentic regional cuisine, and menus that change daily and seasonally. Merriman’s Restaurants strive to “Do The Right Thing!” for the land, the community, and our guests. For more information, visit www.merrimanshawaii.com.
