YEUNG'S AUTHENTIC ASIAN BARBEQUE SAUCE THE CENTER OF HAPPINESS Trademark

Trademark Overview


On Monday, December 16, 2002, a trademark application was filed for YEUNG'S AUTHENTIC ASIAN BARBEQUE SAUCE THE CENTER OF HAPPINESS with the United States Patent and Trademark Office. The USPTO has given the YEUNG'S AUTHENTIC ASIAN BARBEQUE SAUCE THE CENTER OF HAPPINESS trademark a serial number of 78194946. The federal status of this trademark filing is CANCELLED - SECTION 8 as of Friday, January 14, 2011. This trademark is owned by Lew's Gourmet Creations, Inc.. The YEUNG'S AUTHENTIC ASIAN BARBEQUE SAUCE THE CENTER OF HAPPINESS trademark is filed in the Staple Food Products category with the following description:

Sauces and condiments, namely, barbeque sauces, marinades, cooking sauces, dipping sauces, and hot sauces
yeung's authentic asian barbeque sauce the center of happiness

General Information


Serial Number78194946
Word MarkYEUNG'S AUTHENTIC ASIAN BARBEQUE SAUCE THE CENTER OF HAPPINESS
Filing DateMonday, December 16, 2002
Status710 - CANCELLED - SECTION 8
Status DateFriday, January 14, 2011
Registration Number2850777
Registration DateTuesday, June 8, 2004
Mark Drawing3000 - Illustration: Drawing or design which also includes word(s) / letter(s) / number(s)
Published for Opposition DateTuesday, March 16, 2004

Trademark Statements


Disclaimer with Predetermined Text"AUTHENTIC ASIAN BARBEQUE SAUCE"
Description of MarkThe mark consists of the word "YEUNG'S" with a Chinese character that is incorporated into the letter "Y" above the wording "AUTHENTIC ASIAN" and "BARBQUE SAUCE" and above the design of a dragon surrounded by a shaded border of a rectangular shape with rounded corners containing the wording "THE CENTER OF HAPPINESS".
Goods and ServicesSauces and condiments, namely, barbeque sauces, marinades, cooking sauces, dipping sauces, and hot sauces
Pseudo MarkYEUNGS AUTHENTIC ASIAN THE CENTER OF HAPPINESS
Translation of Words in MarkThe English translation of the Chinese character in the mark is "happiness".

Classification Information


International Class030 - Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; flour and preparations made from cereals, bread, pastry and confectionery, ices; honey, treacle; yeast, baking powder; salt, mustard; vinegar, sauces (condiments); spices; ice.
US Class Codes046
Class Status Code2 - Sec. 8 - Entire Registration
Class Status DateFriday, January 14, 2011
Primary Code030
First Use Anywhere DateSaturday, July 20, 2002
First Use In Commerce DateSaturday, July 20, 2002

Trademark Owner History


Party NameLew's Gourmet Creations, Inc.
Party Type30 - Original Registrant
Legal Entity Type03 - Corporation
AddressChula Vista, CA 91912

Party NameLew's Gourmet Creations, Inc.
Party Type20 - Owner at Publication
Legal Entity Type03 - Corporation
AddressChula Vista, CA 91912

Party NameLew's Gourmet Creations, Inc.
Party Type10 - Original Applicant
Legal Entity Type03 - Corporation
AddressChula Vista, CA 91912

Trademark Events


Event DateEvent Description
Friday, January 14, 2011CANCELLED SEC. 8 (6-YR)
Tuesday, June 8, 2004REGISTERED-PRINCIPAL REGISTER
Tuesday, March 16, 2004PUBLISHED FOR OPPOSITION
Wednesday, February 25, 2004NOTICE OF PUBLICATION
Friday, January 23, 2004APPROVED FOR PUB - PRINCIPAL REGISTER
Friday, January 23, 2004EXAMINERS AMENDMENT E-MAILED
Thursday, January 15, 2004PREVIOUS ALLOWANCE COUNT WITHDRAWN
Sunday, November 30, 2003APPROVED FOR PUB - PRINCIPAL REGISTER
Sunday, November 30, 2003EXAMINERS AMENDMENT E-MAILED
Sunday, November 30, 2003PREVIOUS ALLOWANCE COUNT WITHDRAWN
Monday, November 24, 2003APPROVED FOR PUB - PRINCIPAL REGISTER
Thursday, October 30, 2003CORRESPONDENCE RECEIVED IN LAW OFFICE
Thursday, October 30, 2003TEAS RESPONSE TO OFFICE ACTION RECEIVED
Thursday, September 25, 2003CORRESPONDENCE RECEIVED IN LAW OFFICE
Thursday, September 25, 2003PAPER RECEIVED
Wednesday, October 15, 2003NON-FINAL ACTION E-MAILED
Wednesday, September 24, 2003CORRESPONDENCE RECEIVED IN LAW OFFICE
Wednesday, June 11, 2003NON-FINAL ACTION E-MAILED
Thursday, June 5, 2003ASSIGNED TO EXAMINER