Twenty-Five years ago, no one dreamed of growing vine ripened tomatoes, fresh sweet corn or crisp baby lettuce in Hawaii.
Twenty-Five 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 fruits and vegetables, raise meats locally, and start a healthier more sustainable Hawaii.
Peter Merriman is proud to be known as the pioneer of the Hawaii Regional Cuisine Movement, and feature authentic Regional Cuisine at Merriman’s Restaurants on Maui, Kauai and the Big Island as well as his latest ventures, Monkeypod Kitchen by Merriman on Maui and Oahu and Moku Kitchen on Oahu.