Offering a nitrate log to bite, for visiting royalty, is tops for White House chefs when it comes to American cuisine. With the bounty of our farmers, famed products, food, wines and culinary excellence there seems to not be anything better to cook.

Grover, NC -- (SBWIRE) -- 07/02/2015 -- "Oh, I wish I were an Oscar Mayer wiener." At the top of any chef's list is never serving a hot dog on fine bone china. But, according to former White House chef Marti Mongiello, it's being showcased on fine bone china in the glass and mirrored museum cases of the Presidential Culinary Museum. A new exhibit of the "Royals" debuts August 28, 2015 in the town named after the President, Grover, NC.

Franklin Roosevelt invited Great Britain's King George VI for a visit to the United States in 1939. After two days in Washington, DC - "the tone of the royal couple's visit transformed from formal to informal as they accompanied the Roosevelts to their home in Hyde Park, New York. The King and Queen's stay in Hyde Park illustrated to the American people that although they were Royalty, they also enjoyed the simpler things in life. In contrast to the formal State Dinner at the White House, dinner at the Roosevelt's Home "Springwood" was described to the press as a casual dinner between the two families; their evening entertainment was simple conversation, unfettered by formalities. Even more relaxing and informal was the following day's event - a picnic. FDR brought the couple to his new hilltop retreat, Top Cottage, on the eastern portion of his estate for an old-fashioned, American-style picnic. Much to the horror of FDR's mother Sara Roosevelt, the King and Queen of England were served hot dogs on the front porch of the cottage. Although the press made a great deal about the hot dogs (the picnic made the front page of the New York Times). The royal couple delighted in their Hyde Park experience." (FDR Library)
"Lets be frank, all the King and Queen had to do was pick up the wiener, relish the moment, let the President help apply mustard on for the Queen, bite it and swallow it," states Allan Miller, Managing Director at the Museum. "They loved them and then we loved them back."

Additional licensed items from Downton Abbey, china from Highclere Castle, butler tomes, famed servants books written, an antique 1930's era three piece silver spice set and Biltmore Estate china accompany the displays.

The Presidential Culinary Museum has recently been assisting the Kings Mountain Historical Museum, Earl Scruggs Center, Harvey Gantt African American Museum, Charlotte Walk of Fame, May 20th Society and the Levine Museum of the New South - all by request for exhibits and interpretation.

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Healthy, medical cuisine served to presidents, privates, princes and politicians. Chef Mongiello is a US Marine combat trained graduate of anti-terrorism school and a former White House Military Office Chef cooking at the LIVE WELL Expo in Asheville.

Ashville, NC -- (SBWIRE) -- 03/30/2015 -- When every chef who could possibly contribute to killing the President of the United States is brought into a room, things get pretty serious. Executive Chef to the President, Marti Mongiello took it to heart - literally. His catch, of Grilled Pacific Ocean Salmon with Polynesian Salsa over Wild Rice is nice to try at home also from his appearance at the LIVE WELL Expo held at the Western North Carolina Agricultural Center in Asheville, NC, Saturday, March 28.

Mongiello prepares medical based cuisine centered on scientific evidence accepted on the broadest basis of doctors, worldwide. He was trained by Doctor Dean Ornish and graduated from the Preventive Medicine Research Institute (PMRI), which instructs, "What you include in your diet is as important as what you exclude. If you get on a diet, chances are you'll get off a diet. Sooner or later. For most people, being on a diet—any diet—is not sustainable."

Chef Marti teaches the public or assists a private client, with their Doctors, on analysis of their DNA and is a member of the largest repository of human genetic data on earth, http://www.23andme.com. "Drugs and food are as important as prescription pads and cookbooks," he cautions. "Many drugs are made from plants and vegetables and http://www.23andme.com has pacts with a dozen companies including Roche's Genentech unit and Pfizer. Dr. Scheller and Ms. Wojcicki, CEO, are moving forward with potential discoveries related to eye disease, cancer, metabolic and immune-system disorders. "Most humans have genetic mutations in their DNA, so mitigating that with lifestyle and eating is critical and hidden information." "Dr. Collins of the Human Genome Project and National Institutes of Health is also moving forward on biomedical research, the microbiome and pharmacogenomics. We use this research towards obesity, inflammatory diseases, autism and food selection," the former White House Military Office chef states.

"Unlocking all of these doctors research and combining them together, as a chef, is how we are proactively leading the industry. DNA characterization with ability to select the best foods and treatment from prediction of prognosis is unheard of, generally." "We break it down to a simple level and have graduated over 3000 students from our Culinary Institute. Ingles Markets in the Southeast of the USA offers wonderful, healthy food choices. Southerners are smart and I've never seen so many options available. Just the other day I bought some dragonfruit from the Pacific!" the chef quips.

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Against many odds and retiring after 21 years in the military, Marti Mongiello's teams are trying to expand their success. As an injured and disabled veteran he's being featured worldwide, by CNN, for his talents as a White House Chef and hotelier.

Grover, NC -- (ReleaseWire) -- 03/23/2015 -- Superlative teamwork, financial success and outstanding leadership interest many; unlocking them as a disabled and injured veteran, however, is not so easy. But Marti Mongiello has spent seven and a half years working between 12 and 18 hours per day to become a winner and expand his Inn of the Patriots. Now, his team is being featured on CNN, in Grover, NC.

"I'm in physical pain everyday but thank God for the opportunity to praise him, its his test for me," states Mongiello, a retired US Navy White House Military Office Chef. "A friend of the Clinton's and ours, Doctor Dean Ornish bought this mansion to allow us time to get an SBA loan. After that, I had the terrific opportunity to join the Wounded Warrior Project Alumni."

CNN just called and announced they wanted to film and profile the entire team, the culinary institute created, the onsite Presidential Culinary Museum with Presidential antiques and china. Mongiello comments, "Getting the calls and emails from around the world has been the bell ringer that we must expand. Last month we rejected about 100 couples that wanted to stay at our inn and we've been offered tens of thousands of room nights in contracts that we just can't sign. We now need about 200 rooms, or even a hotel resort."

His wife, chef and Navy veteran, Stormy Mongiello has joined with USMC vet Travis McVey from Heroes Vodka, Janine Schoonover of JSW Group, Rob Weakley and Navy veteran Antwain Thomas of Global Wealth Strategies, Ltd. to expand the size and scope of the facility.

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