Jeffrey-

Here's that interview with Cef; let me know if you need anything else.

Thanks,

Barrett

On Oct 10, 2007 10:45 AM, Jeffrey Steen|DiningOut <jsteen@diningout.com> wrote:

 No problem. I've attached the text of a recent interview we conducted for a
Toronto chef. Please let me know if you have any other questions.

 Best,

 Jeff Steen




 On 10/10/07 9:40 AM, "Barrett Brown" <barriticus@gmail.com> wrote:



Jeffrey-

 Sure thing, I'll have the signed contract faxed to you in a bit. Could you
possibly e-mail me an example of past piece just so I can make sure I have
the format down?

 Thanks,

 Barrett

 On 10/10/07, Jeffrey Steen|DiningOut <jsteen@diningout.com> wrote:


Barrett,

 DiningOut Dallas' winter issue will be going to press in a couple of months
 and I wanted to see if you'd be interested in doing an interview for us
that
 would be featured in that issue. Let me give you some background.

 Every issue, we run a piece called "Ask the Sommelier." A local writer
 contacts a local sommelier contact and ask them a series of questions
 (below). The format is Q-and-A, designed to give the feel of a conversation
 and to highlight the answers of the sommy. Would you be interested in this?
 If so, here are the details:

 The Dallas sommelier contact for this issue is:
 Cef Zambrano of Cellar
 817.850.WINE
 cef@zambranowines.com

 The questions I'd like you to ask are:
 1) What kind of money do you make? Do you get tips?
 2) Have you ever been corrected by a customer? Tell us the story.
 3) People have the impression that sommeliers walk around the restaurant
all
 day and show people bottles of wine, occasionally un-corking and decanting.
 There's got to be more to your job than that. What's "all in a day's work"?
 4) If you were to pick one thing, what would you have your customers NEVER
 do again?
 5) Is there a dress code for sommeliers? What's hanging in your closet?
 6) When you get up in the middle of the night and dive into the fridge for
 that sinful indulgence everyone denies having, do you pair it with a bottle
 of 1935 Moscato d'Asti or similar wine? If not, what do you drink with it?
 7) Have you ever denied anyone wine?
 8) What wine would you pair with a filet of porcupine?
 9) If you had to choose between a 2006 Red Carlo Rossi and a 2007
Shimmering
 White Franzia, which would you pick?
 10) What's in your personal wine cellar right now?

 I imagine that the responses will total about 300 words. That's more of a
 guideline than anything, though.

 The pay is $150.
 Deadline is November 5

 Does this sound like something you'd like to do? If so, please fill out the
 attached contract and e-mail it back to me ASAP. Also, I've attached an
 invoice for when you've completed the piece.

 Thanks, and please let me know if you have any questions!

 Best,
 --
 Jeffrey Steen
 Editor
 DiningOut Magazine
 7150 Montview Blvd.
 Denver, CO 80220
 jsteen@diningout.com  <mailto:jsteen@diningout.com>

 303.256.9774
 Fax 303.479.2000
 Hours: M-F 7:30am-4:30pm MST









 --
 Jeffrey Steen
 Editor
 DiningOut Magazine
 7150 Montview Blvd.
 Denver, CO 80220
 jsteen@diningout.com
 303.256.9774
 Fax 303.479.2000
 Hours: M-F 7:30am-4:30pm MST