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Reviews:
- Best Big Island Restaurant, Honolulu magazine, 11 consecutive years
- Award of Excellence, Wine Spectator, 4 consecutive years, 02-06
- Best Hawaii Island Restaurant, Honolulu Advertiser, 8 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 Welcomes Acclaimed Chef Neil Murphy
· 2006 Wine Spectator Award
· Musician David Gomes Performing Thursday Evenings
· Catering Menu and Mango Quiche Recipe
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 CafÚ and Park Avenue Cafe, Murphy earned critical acclaim from the New York Times, (MurphyÍs 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 produceÜa 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 CafÚ 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, MerrimanÍs will celebrate 18 years of business and support for the local agricultural economy.
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Media, please contact:
Chef Neil Murphy, Merriman's Waimea
808/885-6822 or neil.merrimans@hawaiiantel.net
Peter Merriman, co-founder of Hawaii Regional Cuisine and owner of Merriman's, Waimea
808/662-0859 or merrimans@hawaiiantel.net
Visit the Merriman's web site at:
www.merrimanshawaii.com
For Immediate Release
Sept. 11, 2006
Merriman's, Waimea, Earns Prestigious 2006 Award of Excellence
from Wine Spectator
Kamuela, Hawaii -- Wine Spectator recently announced that Merriman's, Waimea, is a recipient of the publicationÍs prestigious 2006 Award of Excellence, which honors the restaurant for its outstanding wine program that features "well-chosen selections of quality producers."
For four consecutive years, Merriman's has been honored with the Award of Excellence, which symbolizes the restaurant's commitment to vintage depth, thematic matches for menu selections and a range of both price and style.
"At Merriman's, we are continually motivated to serve our guests, our community and the local farmers,î says owner Peter Merriman, co-founder of Hawaii Regional Cuisine. "We match wines to achieve a balance with our local produce, fish and meats. Our wine service reflects our founding commitment to provide the most authentic dining experience in Hawaii."
Merriman credits his professional servers, especially cellar master Jim Lunchick, who has 15 years experience pairing wines with Merriman's menu selections, for their knowledge of and passion about vintage selections.
Merriman's offers more than 150 wines at a variety of pricing, from the critically acclaimed $119.95 per bottle 2004 Sea Smoke Southing Pinot Noir to the $33.95 per bottle 2004 Bodegas Nora Albarino, a wine renowned for its ability to pair with a variety of foods. Merriman's also offers an extensive selection of wines by the glass, including the popular Wine Flight Du Fortnight, which features four wines within a common theme, yet displaying a spectrum of differences.
A select number of restaurants from around the world are honored through Wine Spectator's Award of Excellence program.
Merriman's, Waimea, was founded on the principle that authentic dining showcases the finest local produce, meats and products and, in turn, supports the island economy. This locally grown, locally interpreted approach, championed by Peter Merriman, is now widely known as Hawaii Regional Cuisine. Merriman's uses 90% local product in its dishes, a standard unsurpassed within the Hawaii culinary world.
Merriman's also supports the island community by offering annual educational scholarships to young people studying the culinary arts. Later this year, Merriman's, Waimea, will celebrate 18 years of business and support for the local agricultural economy.
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Media, please contact:
Cellar Master Jim Lunchick, MerrimanÍs Waimea
808/885-6822 or jimlunchick@yahoo.com.
Owner Peter Merriman, co-founder of Hawaii Regional Cuisine
808/662-0859 or merrimans@hawaiiantel.net
Visit the Merriman's web site at:
www.merrimanshawaii.com
For Immediate Release
Nov. 3, 2006
Renowned Slack Key Guitarist David Gomes Performs Weekly at Merriman's, Waimea
Kamuela, Hawaii -- Renowned slack key guitarist David Gomes now performs every Thursday, 6 to 9 p.m., at Merriman's restaurant, Waimea.
Gomes, a respected Big Island musician as well as a master craftsman of ukuleles and guitars, performs acoustically within an impressive musical range, from Hawaiian classics to jazz and pop standards.
"David has a deep commitment to Hawaiian culture and musical traditions," says owner Peter Merriman, co-founder of Hawaii Regional Cuisine. "David's artistry and presence add depth and richness to the dining experience at our restaurant and guests develop a nice rapport with David and his music."
Gomes' home in Kohala serves as artistic studio, where he crafts ukuleles and guitars, by hand, for buyers from throughout the world. With a two-year waiting list, Gomes' instruments are in high demand. All of his instruments are assembled from aged hardwoods and softwoods in a humidity controlled workshop, with inlay of abalone shell, mother of pearl and wood.
Merriman's, Waimea, was founded on the principle that authentic dining showcases the finest local produce, meats and products and, in turn, supports the island economy. This locally grown, locally interpreted approach, championed by Peter Merriman, is now widely known as Hawaii Regional Cuisine. Merriman's uses 90% local product in its dishes, a standard unsurpassed within the Hawaii culinary world.
Merriman's also supports the island community by offering annual educational scholarships to young people studying the culinary arts. Later this year, Merriman s, Waimea, will celebrate 18 years of business and support for the local agricultural economy.
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Media: Please add to your regular Calendar Listings:
David Gomes, master Slack Key Guitarist performs Hawaiian music as well as jazz and pop classics, every Thursday, 6-9 p.m., Merriman's Restaurant, Opelu Plaza, Waimea. 885-6622 for reservations and info.
Media, please contact:
David Gomes, musician
dgomes@wave.bicv.net
Owner Peter Merriman, co-founder of Hawaii Regional Cuisine
808/662-0859 or merrimans@hawaiiantel.net
Visit the Merriman's web site at:
www.merrimanshawaii.com
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 MerrimanÍs 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 dishesÜa 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 18 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.
To see the Merriman's full catering menu or to get more information about Merriman's culinary scholarships, visit www.merrimanshawaii.com.
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Media, please contact:
Owner Peter Merriman, co-founder of Hawaii Regional Cuisine
808/662-0859 or merrimans@hawaiiantel.net
Chef Neil Murphy, Merriman's restaurant, Waimea
808/885-6822
Visit the Merriman-s web site at:
www.merrimanshawaii.com
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