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HSBP

The FTT 4 luncheon panel features the famous Big Island Chef Peter Merriman, Rancher Alan Gottlieb, Kona Cold Lobster Joe Wilson and moderator KHNL/KFVE General Manager John Fink.

The "Farm to Table" has raised the profile of farmers and Chefs throughout Honolulu. Here is your chance to hear about the movement on the Big Island and about areas of food production not usually covered - namely ranching and mariculture. Learn from the experts about the cattle industry and aquaculture industry on the Big Island.

Peter Merriman is one of the original 12 founding chefs of the Hawaii Regional Cuisine. He arrived on the island of Hawaii in early 1983 and went to work at the Mauna Lani Bay Hotel as the Executive Chef of the resort's Gallery Restaurant. It was at the Mauna Lani Bay Hotel that Peter began to develop a novel relationship between what he refers to as "handcrafted" dishes and the farmers and ranchers who provided for them. In 1988, Merriman and wife Vicki opened Merriman's in Waimea. Reviewers from The New York Times said "Everything at Merriman's features the freshest local ingredients paired in exciting ways," and San Francisco Magazine stated that "His Wok- charred Ahi is to die for." In November 2003, he launched a casual dining concept when he opened Merriman's Market Café in the Waikoloa King's Shops on Hawaii Island. He expanded his operations with the opening of restaurants in Kapalua, Poipu and Wailea and in 2013, he announced the opening of his first restaurant in Honolulu.

Alan Gottlieb has been active in the ranching community with Ponoholo Ranch and as a Board Member of one of the State's largest ranches, Kahua Ranch on the Big Island. Alan is also a part owner and manager of Second City property management and operates the property management and water system for 1,500 acres of the Ho'opili lands in Ewa and 2,500 acres in upper Kunia.

Joe Wilson of Kona Cold Lobster is the owner and manager of Kona Cold Lobster which is the "best kept secret in Hawaii". Kona Cold Lobster has been in business for 42 years; 27 of them at the Natural Energy Laboratories of Hawaii in Keahoe, Kona on the Big Island. During his work with Kona Cold Lobster, Joe closed the life cycle of the lobster and now is the biggest shipper of fresh lobster throughout Hawaii and the Far East.

John Fink has been working with Conrad Nonaka, Director of the Community College Culinary programs throughout the State of Hawaii to educate both students and the public about providing fresh and local food and the terrific Hawaii chefs that provide an exciting culinary experience. 

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