Explore the local flavors and traditions of Hawaii’s Big Island on this episode of Moveable Feast with Fine Cooking. “The Pied Piper of Hawaii Regional Cuisine,” Chef Peter Merriman, takes Pete on a trip up the Kohala Mountains to the beautiful Kahua Ranch where they pick up Wagyu beef for the night’s feast. Meanwhile, local Chef Jim Babian sources abalone straight from the tank at Big Island Abalone. After their island adventures, the chefs meet up at Merriman’s restaurant to prepare the feast. The night’s menu features wood-grilled abalone with celery and fennel salad; pipikaula beef jerky poke; pan-seared kampachi with lilikoi-brown butter sauce; lamb curry with fresh ginger, turmeric, coconut, and pineapple-mint garnish, served with coconut-raisin-cashew chutney; and a fabulous strawberry pie.