Trademark Overview
On Wednesday, January 19, 2005, a trademark application was filed for INSTITUTE OF REGIONAL FINE FRENCH CUISINE with the United States Patent and Trademark Office. The USPTO has given the INSTITUTE OF REGIONAL FINE FRENCH CUISINE trademark a serial number of 76628157. The federal status of this trademark filing is ABANDONED - FAILURE TO RESPOND OR LATE RESPONSE as of Monday, March 27, 2006. This trademark is owned by Institut Culinaire du Terroir Inc.. The INSTITUTE OF REGIONAL FINE FRENCH CUISINE trademark is filed in the Meat & Processed Food Products, Light Beverage Products, and Education & Entertainment Services categories with the following description:
Food products, namely soups; prepared meals namely, prepared meals consisting principally of meat, vegetables and/or pasta; meat, poultry and fish of all kind; meat balls stew, chicken stew, simmered dishes ready-to-serve; ham terrines, chicken terrines, chilli spread, ham pates, liver pates, country-style pates, merchant pates, meat pates namely ham, pork, veal and/or chicken pates, boneless chicken, meat loaves, Irish stew, chicken flakes, ham flakes, blood sausage, pickled tongues, spreads, condiments, pork beans, pasta, dill pickles; sauces, namely hot sandwich sauce, bar-b-Q sauce, sauce for meatballs stew, sauce for meatloaves, sauce for poutine, dijonnaise, of Bordeaux, sauce for meats, beef sauce, three peppers sauce, mushroom sauce, chicken sauce, turkey sauce, fruit jams, fruit jellies; preserved, frozen, dried, in vacuum, cooked and fresh vegetables
non-alcoholic fruit juices, non-alcoholic fruit drinks, non-alcoholic vegetable juices
Conferences, namely organising and arranging conferences, organising and arranging educational conferences in the field of gastronomy; sponsorship of various events, services related to gastronomy, namely organising gastronomic meals, organising gastronomic clubs, promoting gastronomy; communications, namely, radio and television broadcasting in the field of gastronomy; organising and accounting festivals in the field of gastronomy; catering services, gastronomical restaurants; designing and consulting services in the field of gastronomy; services of conception and production of events such as country celebrations, gastronomic events and gatherings and culinary fairs; services of production of exhibits relating to cooking, gastronomy and the art of the table; services of organization of tasting of gastronomic products, namely-- of food and wines; educational services, namely personnel training in gastronomy; consultation services in the field of administration of food stores
