In addition to earning several top culinary awards, Merriman's Restaurant in Waimea (Kamuela), Hawaii, is the leader in the movement to support local farmers and growers. Dozens of family farms, both multi-generational and first generation, supply Merriman's with the freshest products. Most farm organically.

Executive Chef Peter Merriman is the co-founder of this movement, which began 15 years ago and is now widely known as "Hawaii Regional Cuisine." Peter and his acclaimed culinary staff often use 90% fresh, local ingredients for their dishes, a standard that is unsurpassed within Hawaii's thriving culinary landscape.

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Signature dishes include the wok-seared ahi; daily preparations of the Kahua range-raised lamb and the vine ripened Lokelani tomatoes, often served with blue cheese, anchovies and capers which accentuate the tomatoes' peak, natural flavors.

Peter is a three-time James Beard Award nominee and his restaurant is selected as one of the top five restaurants in Hawaii by Gourmet magazine. For an impressive ten consecutive years, Merriman's has earned the prestigious Hale 'Aina award as a restaurant of distinction.