Dining and Restaurants / Eating / Food and Cooking

FOOD TRENDS: Cooking Channel; right stuff-ed burgers; entree paparrazi

– The Times of London reports that at Il Vino d’Enrico Bernardo in Paris, the menu only lists wine. Diners pick a bottle and the chef picks the food

Pegasusnews.com reports that so many diners are using cell phone sto snap photos of their food and the restaurants that it’s prompting restaurateurs to contemplate a camera ban. Which, says Julie Machal-Fulks, a lawyer in Dallas who specializes in intellectual property, they have every right to do.   “A restaurant could establish a policy much like restaurants have policies against cellphone usage’ as long as they’re not applying it in a discriminatory manner.” When something is copyrighted, you can’t take a picture of it without permission. But can a plate of food be copyrightable? “The requirement is that it has to be in a sufficiently permanent or stable state, and I would argue that food is not,” she says. “You can protect a photograph, or an architectural drawing, or a book, because they’re sufficiently established in the medium where it won’t change. A plate of food? I’m not sure that would be sufficiently stable. The fact that you bought it does help. The fact that it’s in their establishment would weigh against you.”

– Another sign of our ever-expanding appetite for edible media: The New York Times reports that Scripps Networks will replace Fine Living Network with the Cooking Channel on May 31 featuring programs about alcoholic beverages, low-calorie eating and food history. 

– Burgerbusiness.com notes that bedraggled Burger King is considering selling stuffed burgers and offers examples from eateries across the country:

Burger & Beer Joint, South Beach, Fla.:  ground-turkey patties around stuffing with gravy, cranberry sauce, and sweet-potato fries.

Blue Dahlia Café & Wine Bar, Los Angeles: Stuffed Barolo Braised Short Rib Burger with arugula, caramelized onions, smoked Gouda.

Rare Bar & Grill, NYC: two portobello mushroom caps filled with goat cheese, spinach and sun-dried tomatoes.

Good Dog Bar., Philadelphia: half-pound house-ground sirloin stuffed with Roquefort cheese and topped with caramelized onions on brioche bun.

Heart Attack on a Plate, Mother’s Federal Grille, Baltimore: Cheese-stuffed 8-oz. burger beer-battered and deep-fried.

More food or comments: http://www.JohnLehndorff.com


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