Peter Merriman had a diverse vision for local agriculture, a vision that grew into the agricultural, political and economic movement now known as Hawaiian Regional Cuisine. Peter, along with 12 other prominent Hawaii chefs who could see the potential of the island's rich volcanic soils, started encouraging farmers to produce an abundance of vegetables and fruits never grown before on the island. Local Waimea botanist Erin Lee, for instance, had a small herb business. With Peter's encouragement and her own pioneering spirit, she soon had a thriving business that now supplies Merriman's with the juiciest, most flavorful tomatoes in Hawaii. Her specialty is the Lokelani tomato, which is offered at Merriman's with fresh basil, Maui onions, capers and blue cheese.