DOCSLIB.ORG

Estta1047043 04/04/2020 in the United States Patent And

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Estta1047043 04/04/2020 in the United States Patent And Trademark Trial and Appeal Board Electronic Filing System. http://estta.uspto.gov ESTTA Tracking number: ESTTA1047043 Filing date: 04/04/2020 IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD Proceeding 91251483 Party Plaintiff Yarnell Ice Cream, LLC Correspondence DANIEL KEGAN Address KEGAN & KEGAN LTD 79 W MONROE ST #1310 CHICAGO, IL 60603-4931 UNITED STATES [email protected] 312-782-6495 Submission Motion to Amend Pleading/Amended Pleading Filer's Name Daniel Kegan Filer's email [email protected] Signature /daniel kegan/ Date 04/04/2020 Attachments 1 SbY-QuickB-mTmoAmend 2Apr2020pdf.pdf(128120 bytes ) 2 SbY-QuickB-TmoAmend 24Mar2020-QB.pdf(180989 bytes ) 3 SbY-QuickB-TmoAmend Exbts.pdf(4810439 bytes ) 4 SbY-QuickB-TmoAmend Red-4Apr2020.pdf(186621 bytes ) IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD YARNELL ICE CREAM, LLC ) GUILTLESS FRIES Opposer, ) Serial No. 88-294,467 v ) Filed 8 Feb 2019 QUICK BURGER, INC ) Published 18 Jun 2019 Applicant. ) Opposition 91,251,483 CONSENTED MOTION TO AMEND OPPOSITION NOTICE AND RESET CASE CALENDAR Opposer witH tHe explicit written consent of Applicant moves for leave to file Opposer’s Amended Notice of Opposition, and to reset tHe case calendar as if Discovery were to open as of tHe date of tHe Board’s order to grant leave and resetting tHe calendar. The Board, tHe Federal Rules of Civil Procedure, and tHe US Supreme Court all encourage leave to file an amended complaint Be freely given when justice requires, sucH as underlying facts or circumstances should Be included. Foman v Davis (371 US 178, 1962); Fed.R.Civ.P. 15(a)(2); TBMP 507.01(a)(2). Opposer can now tailor its Opposition Notice more directly to Applicant’s recent pre-opening activities and use of GUILTLESS, explicitly including notice of Opposer’s diverse foods marketed under its GUILT FREE Brand, and trademark registrations associated witH tHose diverse foods. Discovery Has only opened 17 March 2020. With the requested resetting of the case calendar as if Discovery were to open as of the date of the Board’s order to grant leave to file the Amended Notice of Opposition there is no prejudice to eitHer party and no material delay in tHe proceeding. Yarnell v Quick Burger • Tmo 91,251,483 • Guiltless Fries • Consented Motion Amend Page 1 Opposer suBmits tHe proposed Amended Notice of Opposition, its Exhibits, and a redlined version of tHe Amended Notice of Opposition, compared witH tHe original Notice of Opposition. Grant of tHe motions is respectfully requested, 2 April 2020 /Daniel Kegan/ Daniel Kegan <[email protected]> Jay Giusti KEGAN & KEGAN, LTD. Attorneys for Opposer Covid-19 Duration: 380 Green Bay Rd #3C Winnetka IL 60093-4051 847-386-7837 CERTIFICATE OF SERVICE. The undersigned certifies tHat a copy of tHis paper is being served By email on counsel for Applicant, Jenny Shin, [email protected], 28600 Mercedes St #100, Temecula CA 92590 on the Below date. 4 April 2020 Signed /daniel kegan/ Daniel Kegan Yarnell v Quick Burger • Tmo 91,251,483 • Guiltless Fries • Consented Motion Amend Page 2 IN THE UNITED STATES PATENT AND TRADEMARK OFFICE BEFORE THE TRADEMARK TRIAL AND APPEAL BOARD YARNELL ICE CREAM, LLC ) GUILTLESS FRIES Opposer, ) Serial No. 88-294,467 v ) Filed 8 Feb 2019 QUICK BURGER, INC ) Published 18 Jun 2019 Applicant. ) Opposition 91,251,483 AMENDED NOTICE OF OPPOSITION Yarnell Ice Cream, LLC, a Delaware LLC, witH Business address at 1133 W 35th St, Chicago IL 60609 (“Yarnell,” “Opposer,” or “Registrant”) believes that it will Be damaged By registration of tHe mark sHown above, Sn 88-294,467, Because the mark is likely to cause confusion, mistake, and/or deception with Opposer’s family of GUILT FREE trademarks for foods and restaurant services. Applicant, Quick Burger, Inc asserts By its application its Business address is 44261 Phelps St, Temecula CA 92592. Opposer appoints as its attorneys in tHis opposition Daniel L Kegan and Jay R Giusti, attorneys duly licensed By tHe Supreme Court of tHe State of Illinois, whose post office addresses are 79 W Monroe St #1310, CHicago IL 60603-4931. All communications are to Be Held witH lead attorney Daniel Kegan. As grounds for opposition, Opposer alleges tHe following. 1. Opposer owns tHe trademark GUILT FREE for various foods and services, including frozen confections, ice cream, restaurant services, and Baked goods. 2. Opposer owns tHe valid incontestaBle United States Trademark Registration 2,120,649, issued 9 December 1997, for GUILT FREE for frozen Yarnell v Quick Burger, Inc • Sn 88-294,467 • Guiltless Fries • Amended Opposition Notice 91,251,483 Page 1 confections, witH first use at least as early as SeptemBer 1996. (See Exhibit 1, Registration, and ExHiBit 2, TESS report). 3. Opposer owns tHe valid incontestaBle United States Trademark Registration 2,316,804, issued 8 February 2000, for GUILT FREE for frozen dairy confections. (See ExHiBit 3, Registration, and ExHiBit 4, TESS report). 4. Opposer owns the valid incontestaBle United States Trademark Registration 2,367,307, issued 18 July 2000, for GUILT FREE for restaurant services etc., witH first use at least as early as 1991. (See ExHiBit 5, Registration, and ExHiBit 6, TESS report, and ExHibit 7, Recorded Assignment R/F 4713/0742). 5. Opposer owns tHe valid United States Trademark Registration 5,931,931, issued 10 DecemBer 2019, for GUILT FREE for Bakery goods, with first use at least as early as 22 May 2019. (See ExHiBit 8, Registration, and ExHiBit 9, TESS report). 6. Opposer, directly, or through licensees inuring goodwill to the Benefit of Yarnell, has used its GUILT FREE trademarks for foods since at least as early as SeptemBer 1996, all of wHicH are entitled to common law trademark protection, and Has not abandoned the marks. 7. Opposer or its licensees Have used its GUILT FREE trademark, typically in a source-indicative distinctive stylized text, on diverse foods and services, including: Frozen dairy confections, Frozen confections, Restaurant services, Bakery goods, Snack bars, Peanut butter; Catsup, and barbeque sauce, Rolls dougHnuts, muffins, cookies, CHocolate pies, Jams, jellies, butter, margarine, eggs, and toppings, namely dairy-based whipped toppings Yarnell v Quick Burger, Inc • Sn 88-294,467 • Guiltless Fries • Amended Opposition Notice 91,251,483 Page 2 and non-dairy based whipped toppings; cocoa, gravies puddings and dairy- based desserts; soft drinks, namely, non-carBonated soft drinks, Processed meat, Non-dairy dips, Processed nuts, Toppings, namely, fruit toppings, Not frozen yogurt and egg nog, Dips, namely dairy-based dips, Cottage cHeese, sour cream, and milk, Toppings, namely, chocolate syrup and fudge topping, Cakes, candy, pies, namely fruit pies, dairy-based spreads and cheese; Cheese cakes, syrup, namely, cHocolate syrup and taBle syrup, cake frosting, sugar suBstitutes, pizza, salad dressing, and GUILT FREE CARB AWARE for Frozen confections and frozen dairy. Opposer's predecessor and its licensees may Have used the GUILT FREE mark on additional goods and services (See ExHiBit 10 selections). 8. Yarnell is tHe owner of federal registrations 2,065,990 (dips); 2,096,125 (cottage cheese, sour cream, milk, frozen yogurt); 2,099,328 (yogurt, eggs); 2,120,649 (Frozen confections); 2,172,033 (cakes, candy, pies—fruit pies); 2,179,680 (toppings, chocolate syrup, fudge topping); 2,181,580 (soft drinks, pizza, mayonnaise, salad dressing, cHocolate toppings, cHocolate syrup, table syrup, cheese cakes, cake frostings, sugar suBstitutes, dairy- based spreads and cheese), 2,189,581 (non-dairy dips); 2,189,588 (rolls, doughnuts, muffins, cookies); 2,192,459 (processed meat); 2,200,081 (processed nuts); 2,200,109 (peanut Butter, catsup, Barbeque sauce); 2,205,913 (soft drinks, cocoa, gravies, puddings, dairy-based desserts, eggs, jams, jellies, Butter, margarine, chocolate pudding, toppings); 2,215,013 (fruit toppings); 2,226,444 (chocolate pies); 2,36,804 (frozen dairy confections). 9. Opposer’s GUILT FREE mark for food is associated witH a single source. Yarnell v Quick Burger, Inc • Sn 88-294,467 • Guiltless Fries • Amended Opposition Notice 91,251,483 Page 3 10. Opposer’s GUILT FREE mark for food is distinctive. 11. About February 2012 the assets of Opposer's predecessor Yarnell Ice Cream, Inc. were purcHased from Yarnell's Bankruptcy estate By an affiliate of Schulze and Burch Biscuit Company (S&B). Included in the purchased assets were trademarks including common law trademarks, trademark registrations, goodwill, and manufacturing facilities. 12. Opposer Yarnell Ice Cream, LLC and ScHulze and BurcH Biscuit Company received extensive puBlicity for S&B's rescue of Yarnell Ice Cream Brand and products. 13. S&B, and its predecessors, have manufactured, marketed, and sold various bakery goods since about 1923. 14. In addition to marketing food products under its own Brands, S&B manufactures and packages food products for otHer companies. 15. Applicant Has applied to register GUILTLESS FRIES for Class 29, FrencH fried potatoes, FrencH fries. 16. Applicant has disclaimed “fries” as descriptive of its goods, and thus FRIES lacks source indicating significance. 17. In tHe United States, “FrencH fried potatoes” and “FrencH fries” are synonyms for tHe same food product (ExHiBit 71). 18. Typical fast food Burger restaurants also serve desserts, including ice cream, soft serve, and otHer frozen confections (for example ExHiBits 72 & 73). 19. Yarnell Has marketed GUILT FREE ketcHup (ExHiBit 64). Yarnell v Quick Burger, Inc • Sn 88-294,467 • Guiltless Fries • Amended Opposition Notice 91,251,483 Page 4 20. Yarnell Has marketed GUILT FREE BarBeque sauce (ExHiBit 64). 21. Yarnell Has marketed GUILT FREE pizza (ExHiBit 65). 22. Yarnell Has marketed GUILT FREE eggs (ExHiBit 66). 23. Yarnell Has marketed organic, vegetarian non-dairy dips. 24. Some vendors sell both Yarnell’s frozen confections and French fries.
Load more

Recommended publications
  • Creating a French Enemy in the United States During the 1790S Quasi-War and the 2003 Iraq War Diplomatic Crisis
    Angles New Perspectives on the Anglophone World 10 | 2020 Creating the Enemy Cannibals, Monsters and Weasels: Creating a French Enemy in the United States during the 1790s Quasi-War and the 2003 Iraq War Diplomatic Crisis Hervé-Thomas Campangne Electronic version URL: http://journals.openedition.org/angles/408 DOI: 10.4000/angles.408 ISSN: 2274-2042 Publisher Société des Anglicistes de l'Enseignement Supérieur Electronic reference Hervé-Thomas Campangne, « Cannibals, Monsters and Weasels: Creating a French Enemy in the United States during the 1790s Quasi-War and the 2003 Iraq War Diplomatic Crisis », Angles [Online], 10 | 2020, Online since 01 April 2020, connection on 28 July 2020. URL : http:// journals.openedition.org/angles/408 ; DOI : https://doi.org/10.4000/angles.408 This text was automatically generated on 28 July 2020. Angles. New Perspectives on the Anglophone World is licensed under a Creative Commons Attribution- NonCommercial-ShareAlike 4.0 International License. Cannibals, Monsters and Weasels: Creating a French Enemy in the United States... 1 Cannibals, Monsters and Weasels: Creating a French Enemy in the United States during the 1790s Quasi-War and the 2003 Iraq War Diplomatic Crisis Hervé-Thomas Campangne 1 Countless U.S. presidents and leaders, including Ronald Reagan, Barack Obama and Donald Trump, have reminded Americans that France is their country’s “oldest ally” (Riché 2013; Seelow 2013; Obama 2015; Serhan 2017). Likewise, many a French official has underscored the unwavering and “natural” quality of the commitment between France and the United States (De Gaulle 1965; Mitterrand 1984; Macron 2018). Yet political scientists and historians often point to the cyclical nature of French-American relations (Duroselle 1978; Bozo and Parmentier 2007: 545).
    [Show full text]
  • Jinjuu Updated Menu.Pdf
    SOHO STARTERS SNACKS RAW PLATES MANDOO / DUMPLINGS JINJUU’S ANJU SHARING BOARD 24 3 PER SERVING (extra maybe ordered by piece) YOOK-HWE STEAK TARTAR 14 FOR 2 VEGETABLE CHIPS & DIPS (v, vg on request) 6 Diced grass fed English beef fillet marinated in soy, ginger, Kong bowl, sae woo prawn lollipops, signature Korean fried chicken, BEEF & PORK MANDOO 7.5 Crispy vegetable chips, served with kimchi soy guacamole. Juicy steamed beef & pork dumplings. Seasoned delicately garlic & sesame. Garnished with Korean pear, toasted steamed beef & pork mandoo, mushroom & true mandoo. pinenuts & topped with raw quail egg. with Korean spices. Soy dipping sauce. KONG BOWL (v) (vg, gf on request) 5 small / large JINJUU’S YA-CHAE SHARING BOARD (v) 20 PHILLY CHEESESTEAK MANDOO 7.5 Steamed soybeans (edamame) topped with our Jinjuu chili SEARED TUNA TATAKI (gf on request) 12 / 18 FOR 2 Crispy fried dumplings stued with bulgogi beef short ribs, panko mix. Seared Atlantic tuna steak in panko crust, topped with kizami Kong bowl, tofu lollipops, signature Korean fried cauliflower, cheddar, mushrooms, spring onion & pickled jalapeno. Spicy wasabi & cucumber salsa, served on a bed of julienne daikon. steamed mushroom & true mandoo. dipping sauce. TACOS SALMON SASHIMI (gf on request) 12 WILD MUSHROOM & TRUFFLE MANDOO (v) 7.5 2 PER SERVING (extra maybe ordered by piece) Raw Scottish salmon sashimi style, avocado, soy & yuja, Steamed dumplings stued with wild mushrooms & black seaweed & wasabi tobiko. K-TOWN MINI SLIDERS trues. True soy dipping sauce. 12 2 PER SERVING (extra maybe ordered by piece) BULGOGI BEEF TACO TUNA TARTAR (gf on request) 12 TRIO MANDOO TASTING PLATE 7.5 Bulgogi UK grass fed beef fillet, avocado, Asian slaw, kimchi, Diced raw Atlantic tuna, dressed with sesame oil, soy, One of each dumpling listed above.
    [Show full text]
  • De Top Van Beste Eetervaringen Ter Wereld
    LONELY PLANET ULTIEME CULIBESTEMMINGEN ULTIEME WAAR VIND JE DE MEEST ULTIEME CULINAIRE ERVARINGEN TER WERELD? AAN DE TASMAANSE KUST WAAR JE HEERLIJK OESTERS KUNT SLURPEN? ZET JE IN TEXAS JE TANDEN IN ZACHTGEGAARDE RUNDERBORSTSTUK? GA JE JE TE BUITEN AAN PITTIGE KIP PIRI PIRI IN MOZAMBIQUE? OF BEZOEK JE NAPELS VOOR DE BESTE PIZZA MARGHERITA? WE VROEGEN HET AAN TOPCHEFS, CULINAIR JOURNALISTEN EN ULTIEME ONZE EIGEN FOODBELUSTE EXPERTS. EN DIT IS HET RESULTAAT. LONELY PLANETS NIET TE MISSEN, ABSOLUTE TOP 500 VAN BÉSTE EETERVARINGEN TER WERELD. KIJK, GENIET EN GA PROEVEN! CULIBESTEMMINGEN ISBN 9789021570679 NUR 500/440 9 789021 570679 KOSMOS UITGEVERS WWW.KOSMOSUITGEVERS.NL UTRECHT/ANTWERPEN DE TOP VAN BESTE EETERVARINGEN TER WERELD Inleiding Met moeite baan je je een weg naar de bar en zodra je de kans krijgt bestel je: ‘Un pincho de anchoas con pimientos, por favor. Y una copa de chacolí. ¡Gracias!’ Algauw verschijnt er een bordje met je eerste pintxo en een glas sprankelende Baskische wijn. ¡Salud! Welkom in San Sebastián in Spanje, een van de mooiste wereldsteden, die absoluut een culinaire verkenning verdient. De oude stad van San Sebastián ligt tussen de Bahía de le Concha en de rivier die door de stad stroomt. Overal in de nauwe straatjes zie je pintxo- bars die elk hun eigen specialiteit van deze Baskische hapjes serveren. In Bar Txepetxa aan C/Pescadería is ansjovis een vast onderdeel. Een paar deuren verder in Nestor krijg je vleestomaten salade met enkel wat olijfolie en zout, of tortilla; deze snack is zo populair dat je bij je bestelling je naam moet opgeven.
    [Show full text]
  • Mais + Konserven Rezept Sammlung
    Mais + Konserven Rezept Sammlung Index Brot & Brötchen......................17 PS ...................................... 446 Chili Con Carne.....................291 Pute ................................... 277 Dessert..................................93 Rindfleisch .......................... 346 Fisch ...................................220 Schichtsalat......................... 439 Fisch, Salat ..........................236 Schinken............................. 371 Fleisch, Auflauf .....................247 Schinken, Auflauf ................. 382 Fleisch, Diverses...................253 Schinken, Salat.................... 386 Gebäck..................................33 Schwein .............................. 357 Gyros ..................................368 Schwein, Suppe ................... 395 Hähnchen+ Hühnchen ...........257 Speck ................................. 400 Kuchen..................................38 Vegetarisch Auflauf ................ 96 Muffeins ................................57 Vegetarisch, Bratlinge........... 113 Muffeins, Fleisch ...................345 Vegetarisch, diverses............ 114 Polenta................................159 Wurst ................................. 411 Inhaltsverzeichnis Mais + Konserven Rezept Sammlung ............................................. 1 Index .............................................................................................. 1 Inhaltsverzeichnis ............................................................................. 1 Polenta, einige Tipps.................................................................
    [Show full text]
  • The City of New York Manhatta N Communi Ty B
    THE CITY OF NEW YORK MANHATTAN COMMUNITY BOARD 3 59 East 4th Street - New York, NY 10003 Phone (212) 533-5300 www.cb3manhattan.org - [email protected] #N[UJC.GYKU%QNGOCP$QCTF%JCKT Susan Stetzer, District Manager Community Board 3 Liquor License Application Questionnaire Please bring the following items to the meeting: NOTE: ALL ITEMS MUST BE SUBMITTED FOR APPLICATION TO BE CONSIDERED. Photographs of the inside and outside of the premise. Schematics, floor plans or architectural drawings of the inside of the premise. A proposed food and or drink menu. Petition in support of proposed business or change in business with signatures from residential tenants at location and in buildings adjacent to, across the street from and behind proposed location. Petition must give proposed hours and method of operation. For example: restaurant, sports bar, combination restaurant/bar. (petition provided) Notice of proposed business to block or tenant association if one exists. You can find community groups and contact information on the CB 3 website: http://www.nyc.gov/html/mancb3/html/communitygroups/community_group_listings.shtml Photographs of proof of conspicuous posting of meeting with newspaper showing date. If applicant has been or is licensed anywhere in City, letter from applicable community board indicating history of complaints and other comments. Check which you are applying for: new liquor license alteration of an existing liquor license corporate change Check if either of these apply: sale of assets upgrade (change of class) of an existing liquor license Today's Date: ______________________________________________________________________________________________June 29, 2018 If applying for sale of assets, you must bring letter from current owner confirming that you are buying business or have the seller come with you to the meeting.
    [Show full text]
  • Dinner Menu Entradas Papa a La Huancaina
    Dinner Menu Entradas Papa a la Huancaina Sliced boiled potatoes topped with a creamy mild savory Aji Amarillo cheese sauce. Garnished with black olives, and a slice of hardboiled egg. 7.5 Papa Rellena Potato stuffed with caramelized onions, ground beef, olives, golden raisins and hardboiled egg, then deep fried to a golden brown. Served with sarza criolla. Two per serving. 8 Choros a la Chalaca Mussels steamed in broth, topped with fresh onions, tomatoes and corn salsa 1/2 dz. 7.5 1dz. 13.5 Conchitas a la Parmesan Scallops in a half shell topped with Parmesan cheese and baked to a golden brown. Six per serving. 13 Tequeños y Yuquitas Fritas Mozzarella cheese wrapped in wonton skins and yucca stuffed with fresh cheese then deep- fried. Served with Huancaina and pimiento sauce. 9.5 Terra Sur calamari Fried calamari served with tartar sauce. 9 Tostones con Carne Fried green plantains topped with seasoned minced beef sautéed with onions and red bell peppers. 9.5 Causa de Pollo A mashed potato cake with a dash of lime juice, and Aji Amarillo pepper, stuffed with chicken salad, accompanied of avocado. 9.5 Chorizo y Morcilla A combination platter of grilled chorizo and blood sausage. Served with roasted potatoes. Accompanied with Chimichurri. 8.5 *Yucca Frita Yucca fries served with Huancaina sauce. 7 Pulpo al Olivo Grilled octopus medallions. Served with a smooth creamy black olive sauce and Chimichurri. 7.5 Ensaladas Terra Sur Salad Mixed greens, fresh tomatoes, cucumbers, crumbled feta cheese topped with a grilled chicken breast. Served with house creamy balsamic vinaigrette on the side.
    [Show full text]
  • Sample Copy for Marketing Materials
    HerbNZest® to Launch Curry Pumpkin Pesto and Spoonable Curry Ketchup at the Summer Fancy Food Show Unique Vegan Condiments Inspired by Multi-cultural Influences to Meet America’s Growing Demand for Healthful and Tasty Foods Princeton, NJ (June 12, 2013) – HerbNZest® (www.herbnzest.com) is excited to announce the launch of two new condiments to add to its line of all natural, vegan condiments at the upcoming Summer Fancy Food Show in New York on June 30th -July 2nd , 2013, in Booth #4943 in the New Jersey Pavilion. The two new condiments one a Curry Pumpkin Pesto and another, a Spoonable Curry Ketchup will showcase HerbNZest as an innovator within the condiment space. HerbNZest® distinctive condiments offer a new twist on gourmet food with sauces and condiments that highlight unique flavors with multi-cultural influences, such as Fennel Saffron Pumpkin Butter and Basil Peach Raisin Chutney. Each variation is easy to use and versatile enough to build healthy everyday meals or showcase on special occasions. HerbNZest is hand-crafted in the USA in small batches using all natural, vegan, premium, and gluten- free ingredients for their health and taste factors: such as olive oil over canola, brown sugar over cane sugar, kosher salt, and brown raisins containing no sulphites. At only 10-20 calories and < 3g sugar per tablespoon, low sodium, and no Trans fats, HerbNZest condiments achieve a balance of good taste and good health. The timely launch of the product line last year supports the increased trend among Americans to implement low sodium and low calorie diets as a way to combat hypertension, heart disease and obesity.
    [Show full text]
  • Oktoberfest Menu
    SANDWICHES SNACKS Served with a bag of Frito Lay chips. Sub Beyond Patty dV for 3.00 on any burger. Gluten-Free Burger Bun are available on request. Frito Lays Potato Chips . 3.50 Big Emma’s Pepsi BBQ Burger* . 17.50 V Bacon, Crispy Onions, Tangy Pepsi BBQ Sauce, Cheddar Cheese on a Brioche Bun Cookies . 5.75 Hamburger* . 14.50 Power Cookies gV . 5.00 * Cheeseburger . 15.50 Rice Krispy Treats V . 6.00 Bacon Cheeseburger* . 17.50 Brownies V. 5.75 Beer Brat* . 15.00 Gluten-Free Dairy-Free Vegetarian Caramelized Onions, Red Cabbage and Sauerkraut on a Hoagie Roll All of our food is prepared in an open environment where food allergens may be present, including but not limited to peanuts, tree nuts, eggs, soy, wheat, milk, fish, and shellfish. Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, pork, poultry or shellfish reduces the risk of foodborne illness. Consult your physician or public health official for further information. Please advise your server of any food allergies or sensitivities. Currywurst* . 16.00 Bratwurst Served with Traditional Curry Ketchup Sauce and Red Cabbage on a Hoagie Roll Balkan Schnitzel Sandwich* . 19.00 Fried Pork Schnitzel, Grilled Mushrooms, Spicy Tomato & Bell Pepper Sauce on a Brioche Bun Reuben* . 17.00 Corned Beef, Swiss, Saurkraut and Russian Dressing on Rye BEVERAGES FRIES & MORE Extra Fry Sauce 1.00 Pepsi Bottled Soda 4.75 Aquafina . 4.25 Currywurst Fries*. 18.00 Fries Smothered with Sliced Bratwurst and Traditional Curry Ketchup Sauce Gatorade . 5.25 Life Water . 5.25 Chicken Tenders and Fries* .
    [Show full text]
  • The Barnt Green Inn LUNCH
    The Barnt Green Inn LUNCH SEE OUR ALL DAY MENU FOR EVEN MORE DELICIOUS STARTERS, MAINS AND DESSERTS. LUNCH BITES All of these dishes are 600 calories or less. SPICED AUBERGINE COCONUT CURRY with sesame, broccoli, sticky jasmine rice and a scorched red chilli (ve) £12.25 STIR-FRIED BEEF FILLET SALAD with cucumber, tomato, red onion, spring onions, coriander, red chilli, and a soy, lime & ginger dressing This dish is high in protein Starter £8.95 | Main £12.95 SOUP OF THE DAY with rustic bread and butter (v) £4.95 WHOLEFOOD SALAD with black rice, quinoa, avocado, broccoli, spinach and seeds, with a pineapple, lemongrass & ginger dressing (ve) £9.95 Add: Goat’s curd (v) £2.00 | Chargrilled chicken breast / Lamb koftas £3.50 | Grilled halloumi (v) £2.25 | Chargrilled salmon £5.00 CHICKEN, BACON & AVOCADO SALAD with baby kale, spinach and tenderstem broccoli with a cider & honey mustard dressing This dish is high in protein £12.95 HOUSE SPECIALS SPIT-ROASTED CHICKEN with lemon & garlic confit, aioli and your choice of wholefood salador fries with jus £12.95 MOULES-FRITES Mussels steamed in white wine, garlic, butter, cream & parsley, served with fries & aioli £10.50 CHARGRILLED GAMMON STEAK & FRIED EGGS with twice-cooked chunky chips and honey-roasted pineapple £10.25 EGGS BENEDICT with crispy prosciutto, spinach, an English muffin and hollandaise £7.75 BATTERED HALLOUMI with twice-cooked chunky chips, minted pea purée and tartare sauce (v) £11.95 KING PRAWN, CRAB & CHORIZO LINGUINE with white wine, tomatoes, garlic & chilli Starter £9.95 | Main £13.95 PIZZAS If you prefer a lighter pizza, we can replace the centre with a baby kale & tomato salad.
    [Show full text]
  • FRENCH FRIES Are One of the Easiest and Most Cost-Effective Ways to INCREASE SALES and IMPROVE PROFITS and Are the Fastest Growing Item On
    FRENCH FRIES Are one of the easiest and most cost-effective ways to INCREASE SALES And IMPROVE PROFITS And are the fastest growing item on PFG # 416250 delivery orders Luigi Coated Fries PFG # 416232 PFG # 416248 PFG # 416234 Luigi Regular Cut Luigi Steak Cut Luigi Crinkle Cut SPICE AND MAKE SURE IT UP THEY’RE ON YOUR ADD MORE • CONSISTENCY VALUE DELIVERY MENU • VERSATILITY • CONVENIENCE • QUALITY • LABOR SAVINGS For Additional Information Contact: Nate Philbrick 207-641-5085 Jake Eastman 207-322-5424 ®® STAY HOT & CRISPY COATED FRIES STAY HOT AND CRISPY LONGER THAN TRADITIONAL FRIES. #1 FOOD COATED ORDERED REGULAR CUT Despite the current state of the restaurant industry, french fries are Cut Size: 3/8” still the #1 food ordered at Skin-off restaurants in North America. USDA Grade: Grade A Cavendish Code: 06795 47090 Source: Source: The NPD Group/CREST® YE May’20 Reorder Number: 416250 Pack Size (LB): 6 x 4.5 Net Wt. (LB): 27 GREAT FOR Ship Wt. (LB): 28.75 Pallet: 10 x 7 CARRY-OUT Cube (FT3): 1.13 Coated fries are perfect for take-out Kosher: or delivery because their coating keeps them crispy in transit. RECOMMENDED PREPARATION METHOD: DEEP FRY TEMP: 350O TIME: 2 3/4 MIN Luigi® is a registered trademark of Performance Food Group. Exclusively distributed by Performance Foodservice. 0 6 7 9 5 5 2 7 6 8 Roma Chips Roma 05 627 7 965 8 January 2019 Roma Chips Product Features Packaging Specifications Cut Size 1/10" Slice, Skin-on GTIN-14 108 06795 52768 8 Serving Size 3 oz / 15 pieces Pack Size 4 x 5 LB Grade Grade A Net Weight 20 LB Shelf Life 24 months Gross Weight 21.5 LB Storage Keep Frozen (0°F or below) Pallet Pattern 10 x 7 = 70 Preparation Deep Fry Case Cube 0.93 ft³ Kosher Yes Case Dimensions 16" x 12" x 8.425" Packaging Paper Bags in Oyster Carton Nutrition Facts Cooking Method(s) Deep Fry 350°F (180°C) for 4 minutes Ingredients Potatoes, Vegetable Oil (Contains one or more of the following: Soybean Oil, Canola Oil), Salt, Dextrose, Disodium Dihydrogen Pyrophosphate (to Promote Color Retention).
    [Show full text]
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]