Award-winning Chef and one of the founding members of the Hawaii Regional Cuisine movement, Chef Peter Merriman, made a special appearance at the James Beard House in New York City on Thursday September 27th. Bringing the Aloha to the Big Apple, Chef Peter and culinary team wowed guests with a five-course culinary journey through Hawaii’s Farm to Table. Guest enjoyed passed “Pupus” (appetizers) of Taro and Breadfruit Chips, Taro Cake and Caviar, Shrimp and Macadamia Nut Fritters and Hapa Poke (raw fish). Dinner was a feast of local favorites including Limu (seaweed) Salad, Laulau with Butterfish & Chicken (preparation is steamed in taro leaf), Opakapaka (pink snapper) with Shoyu (Soy Sauce) Butter and Waialua chocolate in phyllo dough.
The event, which was held to celebrate the 30th anniversary of Merriman’s Waimea sold out at 80 people. Three days later, Peter Merriman was named restaurateur of the year by Honolulu Magazine at their annual Hale Aina Awards. Merriman’s and Monkeypod won 19 awards combined.