In Partnership with the Southern Weekend

Merriman’s Honolulu opens in Ward Village

Merriman's Honolulu opens in Ward Village

Chef Peter Merriman is known as one of the original founding chefs of Hawaii regional cuisine. A vocal champion of sourcing local ingredients, his fare began taking root in the islands more than 30 years ago. Now the culinary pioneer has finally opened one of his signature restaurants on Oahu at Ward Village. Host Kanoe Gibson caught up with chef as he made us one of his tasty dishes.

Chicken, spatchcocked, 1.5-2 size  1
Canola Oil ½ Oz
Salt and pepper mix  1 Tsp
Rosemary, fresh, chopped    1 Tsp
Coriander seeds, toasted, ground    ¼Tsp
Cremini mushrooms   1Oz
Alii mushrooms           1Oz
Butter  ½Oz
Lemon, charred          ½
Garlic, sliced   .2 Oz
Parsley, chopped      1T

1) Preheat oven and heavy cast iron to 500 convection
2) Season bone side of bird with salt and pepper, then turn
3) Rub skin with 1-2 tablespoon of vegetable oil. Then season with salt and pepper, garlic salt, cayenne and dried dill weed
4) Pull preheated cast iron from oven and place on high flame to super heat. Immediately place chicken, skin side down in pan and then in oven for 10 – 12 minutes
5) Add mushrooms, shallots and chopped celery, turn bird skin side up, veggies will create a bed
6) For a 3# bird, it finishes in about 6 additional minutes
7) If the cast iron is heavy enough, this process creates its own jus. In a thin pan, it evaporates, but the heavy cast iron moderates the temperature allowing a tasty natural jus, as much as 1 cup in volume

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