Reviews:

  • Hale Aina, Best Big Island Restaurant, Honolulu magazine, 12 consecutive years
  • Award of Excellence, Wine Spectator, 5 consecutive years, 02-07
  • Ilima Award, Best Hawaii Island Restaurant, Honolulu Advertiser, 10 consecutive years
  • Top 5 Hawaii Restaurants, Gourmet Magazine

Chef/owner Peter Merriman is a three-time finalist in the James Beard Awards for Best Chef, Pacific Northwest and Hawaii. Peter has been featured in a wide variety of publications, from the New York Times to Gourmet and Bon Appetite.

"His wok-charred ahi is to die for" --San Francisco magazine

"Everything at Merriman's ... features the freshest local ingredients paired in exciting ways" --New York Times

"Merriman's revolution has had wide-ranging effects throughout the Hawaiian Islands" --Boston Globe

"Chief exponent of (Hawaii Regional) cuisine ... combining innovative techniques with the best of locally produced ingredients" --Los Angeles Times



Press Releases:

  • Merriman's Restaurant Wins National Beef Backer Award
  • Merrimans Waimea Raises more than $20,000 for Island Non-Profits
  • 100% Hawaii-Grown Dinner to Benefit Scholarship Fund
  • Merriman's Kapalua Maui Opens
  • Merriman's Welcomes Acclaimed Chef Neil Murphy
  • Mauna Kea Cherre and Mango Quiche Recipe


    • For Immediate Release
    January 30, 2009

    Merriman's Restaurant Wins National Beef Backer Award
    Waimea Restaurant honored by The Beef Checkoff

    Phoenix, Arizona -- The food service industrys National Beef Backer Award winners were announced today by The Beef Checkoff Program at the Annual Cattle Industry Conference in Phoenix, Ariz. The Beef Backer Award recognizes restaurant operators who excel in marketing and creating recipes for beef. This year's "Innovator of the Year" is Merrimans Restaurant (Kamuela, Hawaii).

    Chef and owner Peter Merriman says, "We're thrilled to accept the Beef Backer 'Innovator of the Year' award on behalf of our entire staff at Merriman's. Beef is a central part of the upcountry Hawaii lifestyle, and our regionalmenu. Our partnership with local ranchers guarantees us high-quality, great tasting beef products and an authentic dining experience."

    Merriman is one of the founding members of Hawaii Regional Cuisine, a movement which celebrates the use of fresh and local ingredients. The beef served at his restaurants comes from family-owned and operated ranches on the Hawaiian Islands. Merriman's flagship restaurant in Waimea recently celebrated 20 years of service. The family of restaurants includes Merriman's Market Cafe, also on the Big Island, a newly opened Merriman's Kapalua Restaurant on Maui, and a fourth restaurant slated to open on Kaua'i later this year.

    Entries for the National Beef Backer Awards program originate at the state level. Merriman's Restaurant won top honors in the Hawaii Beef Industry Council's Beef Backer contest before being judged winner in the national contest. For more information, contact Jo Hall at 808-885-5599 at the Hawaii Beef Industry Council.



    For Immediate Release
    December 23, 2008

    Merriman's Waimea Raises more than $20,000 for Island Non-Profits

    Kamuela, Hawaii -- More than $20,000 was recently distributed to island non-profits during Merriman's Waimea "Nights for 20 Non-profits," a fundraising event in celebration of the restaurant's 20th Anniversary.
    Click here to download list of charities (PDF)

    During the 20-evening event, which spanned Nov. 1 through Dec. 12, 20% of all food sales at the Waimea restaurant was designated in support of island non-profits. Guests during the event also provided additional contributions on behalf of the organizations.

    Merriman's exceeded its goal of raising $20,000 for island non-profits, with a total of $20,491 being distributed to 20 groups, including North Hawaii Hospice, Hawaii Island United Way, Kahilu Theatre and the Merriman's Culinary Scholarship. Click here to see a full list of organizations.

    "Our island non-profits offer so many important services and benefits to our island home," says Chef and Restaurateur Peter Merriman, who also serves as an advocate in Hawaii's efforts to become more self-sustaining. "We hope our 20th anniversary celebration helps support these great organizations and brings awareness to their efforts."

    Merrimans Waimea opened 20 years ago, on Dec. 21, 1988 and the restaurant is now widely recognized as the flagship home of Hawaii Regional Cuisine, the island-based culinary movement that has garnered worldwide acclaim.

    Chef Merriman worked closely 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 or Neighbor Island Restaurant by the Honolulu Advertiser for 11 consecutive years.



    For Immediate Release
    December 2, 2008

    100% Hawaii-Grown Dinner to Benefit Scholarship Fund; Event Celebrates 20th Anniversary of Hawaii Regional Cuisine


    Kamuela, Hawaii -- A 100% Island-Grown Dinner and celebration will be held Fri., Dec. 12, as a benefit to the Merrimans 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, on Dec. 21, 1988. 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 closely 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 varied 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
    • 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 either 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," says Chef Merriman, who also serves as an advocate in Hawaiis 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. 12 100% Island-Grown Benefit Dinner and Celebration. Cost is $75 per person (alcohol, tax and gratuity not included), with all proceeds benefiting the Merrimans Culinary Scholarship Fund, an official 501 (c)3 non-profit.

    For reservations, phone Merriman's at 808/885-6822, or visit the web site at www.merrimanshawaii.com.



    Media Update
    June 5, 2008

    Opening Date for Merrimans Kapalua on Maui Changed; Restaurant Now Set to Open Sat., June 14

    The opening date for Merrimans Kapalua on Maui has been changed from Thurs., June 12, to Sat., June 14, due to minor construction delays, according to Chef and Restaurateur Peter Merriman.

    Merrimans Kapalua, located at the premises of the former Bay Club in the Kapalua Resort, will seat 200 guests. The restaurant will offer indoor seating as well as outdoor dining options on a ground-floor lanai and upstairs balcony overlooking the Pacific Ocean. The restaurant will also host on-site events, including weddings and corporate functions.

    Beginning Sat., June 14, the restaurant opens for dinner nightly, 5:30-9:30 p.m., and for sunset cocktails, 4:30-8:30 p.m. Merrimans Kapalua will open daily for lunch, 11:30-2 p.m., on Mon., July 7.

    For more information, phone Merrimans Kapalua at 808/669-6400; visit www.merrimanshawaii.com; or email info@merrimanshawaii.com.



    For Immediate Release
    August 28, 2006

    Peter Merriman hires Nationally Acclaimed Chef for Merriman's, Waimea.

    Kamuela, Hawaii -- Peter Merriman, co-founder of Hawaii Regional Cuisine, recently hired a new chef de cuisine for his Waimea (Kamuela), Hawaii, flagship restaurant.

    Chef Neil Murphy now leads the culinary line-up after gaining more than two decades of experience in New York City's most revered kitchens. During his time at the River Cafe, Aureole, La Cote Basque, Symphony Caf and Park Avenue Cafe, Murphy earned critical acclaim from the New York Times, (Murphys cooking is "fresh and flavorful," "impressive," and "lovely") and has been featured on At the Chef's Table, a nationally syndicated show produced by public television.

    Murphy's personal passion is the handling and preparation of fresh, local producea passion shared with Merriman, who founded his Waimea restaurant nearly 18 years ago on the principle that the most authentic dining experience showcases the finest local produce, meats and products and, in turn, supports the island economy. This locally grown, locally prepared approach is now widely known as "Hawaii Regional Cuisine."

    Merriman's often uses 90% local product in its dishes, a standard unsurpassed within the Hawaii culinary world.

    "Neil is dynamic and innovative. He showcases the food, not the fuss; Neil's cooking is fresh, lively and authentic," Merriman says. "While we certainly appreciate Neil's notable credentials, we are most impressed by his natural sensibilities and skills to handle and prepare foods in ways that welcome the peak flavors of our local produce, fresh fish and meats."

    Chef Murphy honed a strong work ethic by beginning his career, literally, underwater, on a U.S. Naval submarine where his refined sense of taste was put to work. To further develop his culinary skills, Murphy enrolled in the prestigious Culinary Institute of America where he expanded his expertise, refined his techniques and gained exposure to many different types of cuisine. Prior to joining Merriman's, Murphy was chef de cuisine at Park Avenue Caf in New York City for eight years.

    While Murphy is now a driving force with menu selections, Peter Merriman is the active key creative, responsible for overall culinary direction and hands-on guidance at his beloved Waimea restaurant, which is the founding location and culinary crossroads of Hawaii Regional Cuisine. Later this year, Merrimans will celebrate 18 years of business and support for the local agricultural economy.



    For Immediate Release
    Nov. 28, 2006

    Media Note: Merriman's restaurant recipe for Mauna Kea Chevre and Mango Quiche detailed below.

    Local Farms Prominently Featured in Merriman's Holiday Catering Menu Waimea Restaurant uses 90% Local Produce

    Kamuela, Hawaii -- Local farmers and local produce take center spotlight within Merrimans new holiday catering menu, as debuted by critically acclaimed Chef Neil Murphy and Chef and Restaurateur Peter Merriman.

    Together, Chefs Merriman and Murphy and local farmers collaborate so that the Waimea restaurant now uses 90% local product in its dishesa standard unsurpassed within the Hawaii culinary world.

    "By using 90% local produce, fish and meats, we hope to set a standard for Hawaii Regional Cuisine and for other restaurants," Merriman says. "We are founded on the principle that authentic dining showcases local farmers and, in turn, supports the island economy. Our holiday catering menu reflects our continued commitment to local agriculture."

    The Merriman's catering menu offers selections from Nakano Farm, Hirabara Farm, Kahua Ranch, Big Island Goat Cheese, Honopua Farm and other Hawaii Island farms and ranches, as well as freshly caught fish from local fishermen.

    Local, often organic, growers and fishermen bring fresh produce and meats to the restaurant daily and then, hours later, their offerings are served to guests as Macadamia Nut Crusted Opakapaka, Waimea Vine Ripened Tomatoes, Hamakua Mushroom Duxelle or Mauna Kea Chevre and Mango Quiche.

    Merriman's offers catering for parties and events, from small, in-home gatherings, to weddings and business celebrations.

    Here is a favorite recipe, from Merriman's Chef Neil Murphy, included in our catering menu:

    Mauna Kea Chevre and Mango Quiche: (Serving for 16)

    Ingredients:
  • 4 Whole Eggs
  • 4 Egg Yolks
  • 1/2 Qt. Cream
  • Salt & Pepper (to taste)
  • 4 Mangoes (peeled & sliced)

    • Directions:
  • Bring cream to boil.
  • Temper eggs.
  • Pour into pie shell and then top with mango.
  • Top with sauteed Maui onion & Mauna Kea Chevre (goat cheese).

    • Bake at 325 degrees for approximately 45 minutes. Remove from oven and let cool before serving.

    In December, Merriman's, Waimea, will celebrate 20 years of business and support for the local agricultural economy. Merriman's also supports the island community by offering annual educational scholarships to young people studying the culinary arts.