Executive Chef Marti Mongiello on NHK TV in Tokyo, Japan

During this TV show in Japan I had the fun time and honor to represent American cookery and our perfection of canning. The Civil War in America gave us the urgent opportunity to start using canned vegetables. It was real fun to work with Chef Randy Wright on the NHK TV Show and the show producers were really interested in canned Spinach and it's iron content! We filmed part of this show on Yokosuka Naval Base and the Commisarry donated 100 cans of spinach for the event and a shopping cart! Ha ha! See more information at www.mongielloassociates.com

Category:

Travel & Events

Tags:

• US
• Navy
• Chef
• cook
• Marti
• CJ
• Martin
• Mongiello
• Civil
• War
• White
• House
• Camp
• David
• Tokyo
• Japan
• NHK
• TV

[abghty]

This particular dish was often demonstrated in Japan, live. It led to our debut on NHK Tokyo TV for thier version of the TODAY show in Japan! We take chicken breast and flatten them with a good pounding and mallet and then make a delicious, yet natural stuffing of spinach and bread crumbs with dashi-kombu broth (made from the ten foot long seaweed). Here we have served it with sun-dried tomato orzo and a fresh bernaise sauce.

[abghty]

We recently had the pleasure of making this dish at The Inn of the Patriots in Grover, NC and it was even better than in Japan!

[TheInnofthePatriots]

Fantastic!

[goolyric]

Popeye Spinach what fun!!!

[BVargas78]

Is canned spinach still nutritious or does it lose most of it?