Celebrate the release of renown chef Peter Merriman’s premiere cookbook with a book signing and recipe tasting on Friday, Dec. 11 from 4 to 6 p.m.

The cookbook, MERRIMAN’S HAWAII: THE CHEF, THE FARMER, THE FOOD, THE ISLANDS, is the first compilation for Merriman, known as “The Pioneer of Hawai     Regional Cuisine.” It gives readers a glimpse of Hawaii through the eyes of the chef and restaurateur, who has helped shape the cuisine and agriculture of Hawaii for more than 25 years.

The celebration runs from 4 to 6 p.m. at Merriman’s Kapalua Ocean Point Lounge.  In addition to the book signing by Peter and Melanie P. Merriman, there will be tastings of three cookbook recipes, complete with chef demonstrations.

Tickets are $25, and include cocktails by Ocean Organic Vodka, along with the food tastings.  All ticket sales benefit Hospice Maui.

Call (808) 669-6400 for tickets, which must be purchased in advance.

Peter Merriman’s debut cookbook. Courtesy of Merriman’s Hawai‘i.

Flyer for Merriman’s cookbook release party. Courtesy of Merriman’s Hawai‘i.

Appetizer from Merriman’s.
Photo courtesy of Merriman’s Hawai‘i.

Seafood dish at Merriman’s. Photo courtesy of Merriman’s Hawai‘i.

Chef Peter Merriman. Photo courtesy of Merriman’s Hawai‘i.

Written for cooks of all skill levels, the recipes were handpicked by Merriman, and are intended to be fun, easy and reflect life in Hawaii. Chapters such as “Cooking Like A Local,” “Plantation Poultry Classics,” “Pacific Currents” and “Out of The Ground and Off The Vine” feature more than a quarter-century of Merriman’s most coveted recipes, along with personal favorites he makes at home for family and friends.

“I wrote this book to share some of my experience of Hawaii. There is so much more here than beautiful beaches,” explains Chef Peter Merriman. “There’s also the depth of culture and society, the farmers and ranchers and the food. We want people to know and appreciate that. My heroes have always been farmers, and this book is as much a tribute to them as it is to the people and cuisine of Hawaii.”

The cookbook includes 75 signature recipes, and shares tales of the chef’s early days in Hawaii, from learning about local foods in the hotel employee cafeteria to interacting with the farmers and ranchers who influenced the islands’ farm-to-table culinary culture.  The book will be available to buy for $39.95 at Merriman’s and Monkeypod Kitchen Restaurants throughout Hawaii and online here.