The Daily Dish: May 3, 2016

Dishing out the latest and greatest in food news

Learn more about what is hot and trending in the world of food and drink. 

Today's first course?

We just can’t get enough of pizza on top of pizza. First we told you about the blogger who created a  pizza topped with frozen pizzas, and now one Brooklyn pizzeria is transforming the traditional takeout box by replacing it with a box made out of pizza. Vinnie’s Pizzeria has captured the attention of the Internet and delighted customers with its pizza box pizza: a rectangular pizza crust with a lid which keeps the original, smaller round pie inside hot and fresh. Sean Berthiaume, the creator of the pizza box pizza, told PIX11 News that he came up with the idea after a lunch rush when business was slow. He hated seeing people eat out of greasy cardboard boxes and came up with this alternative delicious solution.

Texas man Davonte Wilson is a professional banana decorator who sells custom, mail-order bananas. Though Wilson only charges $9.99 for each custom creation, he projects that his earnings for this year will surpass $100,000 reports  NBC 5. Customers order bananas through his website,, and describe their vision. From there, Wilson uses beards, bow ties, glitter, and more to customize each banana.

California U.S. Representative Mike Thompson has teamed up with fellow representative Dave Reichert from Washington to propose a series of federal tax breaks for the U.S. wine industry. Thompson and Reichert are proposing an overhaul of laws that “brought in $1.07 billion in federal excise taxes from the U.S. wine industry during the last fiscal year,” reports The Press Democrat. Thompson and Reichert believe changing these laws would help to “spur new and innovative products by modernizing federal excise taxes on wine,” citing the example of sparkling wine, which has been taxed $3.40 per gallon since 1955. The proposed bill would reduce federal excise taxes on sparkling wine to $1.07 a gallon.

That's today's daily dish, thanks for watching. Stop by tomorrow for another helping.