Fwd: Dallas Freelance

This check was resent to you at the address we've got on file. We don't do pay pal payments. Have you had issues with your mail otherwise?

Let me know if you'd like us to put a stop on this check and resend another one on Friday or if there is some change to the address.
See below.

---------- Forwarded message ----------
From: Patrick S. O'Neill <patrick@diningout.com>
Date: Tue, Aug 5, 2008 at 11:25 AM
Subject: RE: Dallas Freelance
To: Mia Littlejohn <mlittlejohn@diningout.com>

yes, I recut that check to him...

The address on file is:

3419 Westminster Ave
#25
Dallas, TX 75205

Which is what he sent us before. We do not pay pal payments.

Patrick S. O'Neill

Controller

(o) 303-455-0290x1401

(f) 303-484-7755

DiningOut Magazine

3917 W. 32nd Ave. Unit 1

Denver, CO 80212

This e-mail message and any attachments are intended only for the use of the addressee named above and may contain information that is privileged and confidential. If you are not the intended recipient, any dissemination, distribution, or copying is strictly prohibited. If you received this e-mail message in error, please delete the message in its entirety and immediately notify the sender by replying to this e-mail message or by telephone. Thank you.

From: Mia Littlejohn [mailto:mlittlejohn@diningout.com]

Sent: Monday, August 04, 2008 8:56 AM

To: Patrick S. O'Neill
Subject: Fwd: Dallas Freelance

Patrick,

What's the deal with the check for Barrett Brown that you were going to recut at the beginning of July.

He never got the first one and the second one has not shown up yet. Let me know what's up.

Thanks,

Mia

---------- Forwarded message ----------
From: Barrett Brown <barriticus@gmail.com>
Date: Fri, Aug 1, 2008 at 10:36 AM
Subject: Re: Dallas Freelance
To: Mia Littlejohn <mlittlejohn@diningout.com>, chopkins@diningout.com

Hi-

I still haven't received the check for $180. Not sure what your policy is on this, but since there appears to be some sort of problem, would it be possible for you to send me the money owed via PayPal? Please let me know.

Thanks,

Barrett Brown

On Mon, Jul 21, 2008 at 4:20 PM, Barrett Brown <barriticus@gmail.com> wrote:

Hi, Mia-

I still haven't received the check. Do you know if the second one has gone out yet?

Thanks,

Barrett Brown

On Wed, Jul 9, 2008 at 4:24 PM, Barrett Brown <barriticus@gmail.com> wrote:

Hi, Mia-

Thanks, I appreciate it.

Barrett

On Wed, Jul 9, 2008 at 4:17 PM, Mia Littlejohn <mlittlejohn@diningout.com> wrote:

Hi Barrett,

I talked to accounting. It looks like the check went out to you the second week of May. If you've not gotten it yet, which I assume from your inquiry you haven't, we'll void that one and get another out to you this Friday.

Let me know if that's correct and I'll have them reissue you another check.

Sorry for the confusion. Best,

Mia

---------- Forwarded message ----------
From: Barrett Brown <barriticus@gmail.com>
Date: Wed, Jul 9, 2008 at 1:27 PM
Subject: Re: Dallas Freelance
To: Mia Littlejohn <mlittlejohn@diningout.com>

Hi, Mia-

Thanks for getting back to me. The address should be:

3419 Westminster Avenue #25
Dallas, Texas
75205

Hope that helps.

Thanks again,

Barrett

On Wed, Jul 9, 2008 at 3:22 PM, Mia Littlejohn <mlittlejohn@diningout.com> wrote:

Hi Barrett,

I've put a search request into our accounting department. Based on the invoice date of 4/8 you should have been paid by 6/8.

Can you confirm your current address for me? I'll be in touch tomorrow to let you know what the search request finds.

Thanks for your patience.

Mia Littlejohn

On Wed, Jul 9, 2008 at 10:53 AM, Barrett Brown <barriticus@gmail.com> wrote:

Anybody there?

On Thu, Jun 19, 2008 at 8:34 PM, Barrett Brown <barriticus@gmail.com> wrote:

Hi, Cara-

I just wanted to check on the status of that check. Let me know when you get a chance.

Thanks,

Barrett Brown

On Thu, May 1, 2008 at 12:56 PM, Barrett Brown <barriticus@gmail.com> wrote:

Thanks, Cara. Let me know if you have any more work for me in the future.

Thanks again,

Barrett

On Thu, May 1, 2008 at 12:55 PM, Cara Hopkins <chopkins@diningout.com> wrote:

Hi Barrett,
Zak is unfortunately no longer with the company. However, I can tell you that your invoice has been submitted. We pay within 60 days of receipt of invoice; I show your invoice dated 4/8, so you will receive payment early June. Please let us know if you don't.
Best,
Cara Hopkins
Editor-in-Chief

On 5/1/08 10:41 AM, "Barrett Brown" <barriticus@gmail.com> wrote:

Hi, Zak-

How's it going? Just wanted to check and see if that invoice has been processed and when I should be receiving payment.

Thanks,

Barrett

On Tue, Apr 8, 2008 at 12:23 PM, Barrett Brown <barriticus@gmail.com> wrote:

Zak-

Thanks. Here's the filled out version.

Barrett

On Tue, Apr 8, 2008 at 12:08 PM, Zak Brown <zbrown@diningout.com> wrote:

Barrett,

Sorry about that. Please fill this out and return it to me when you can.

Thanks,
Zak

On 4/8/08 10:06 AM, "Barrett Brown" <barriticus@gmail.com> wrote:

Hi, Zak-

I haven't received an invoice from you yet; will you be sending it along soon?

Thanks,

Barrett

On Wed, Mar 19, 2008 at 12:36 PM, Zak Brown <zbrown@diningout.com> wrote:

Barrett,

Sorry I didn't get back to you, I've been really swamped with work. Yes, I received them and they were, as always, of high quality. Thank you for your enormous contribution to this issue. I will be sending you an invoice soon.

Best,
Zak

On 3/19/08 10:34 AM, "Barrett Brown" <barriticus@gmail.com> wrote:

Zak-

Just checking to make sure you received the last round of restaurant write-ups. Let me know when you get a moment.

Thanks,

Barrett

On Mon, Mar 17, 2008 at 3:11 PM, Barrett Brown <barriticus@gmail.com> wrote:

Zak-

Here are those three restaurant write-ups, pasted below and attached in Word. I can't remember if you said you were sending an invoice for the last few rounds or if I'm supposed to go online and fill one out there; remind me when you get a moment, please.

Thanks,

Barrett Brown

Bonnell's Fine Texas Cuisine

Some chefs aim to take dishes and make them their own; Chef Jon Bonnell takes dishes and makes them Texan. The menu at Bonnell's Fine Texas Cuisine is largely made up of items that have been modified that they might better appeal to Texas dining sensibilities, and which are conjured up from ingredients hailing almost exclusively from the state and its shores. Among appetizers, the Texas Bruschetta makes good use of avocado-pecan relish, tortilla chips, and fire roasted salsa in addition to the more universal herbed goat cheese, while the Oysters Texasfeller proudly trace their parentage to the Gulf of Mexico. Among the entrees, one finds such things as the Buffalo Tenderloin - a pepper-encrusted buffalo filet that's pan-seared, topped with whiskey cream sauce, and served alongside asparagus and truffled pommes frites and Elk Mini Tacos consisting of spicy elk meat served in corn shells and supplemented by pico de gallo, queso fresco, and the utterly improbable green chili cheese grits.

Craft

Like many great restaurants, Craft operates under a menu dictated largely by the earth's tilt. Whereas a visit on one particular month may find the diner confronted with guinea hen galantine or Muscovy duck served in cherry sauce, another visit could very well involve Nantucket Bay scallops with rhubard molasses or venison saddle served in huckleberry sauce. Whatever the season, though, fresh vegetables tend to play an unusually prominent role in most dishes here, the intrepid diner will find Jerusalem artichokes, Colorado arrowhead spinach, baby bok choy, and shishito peppers along with a range of other, slightly less exotic greens. Craft also offers the sort of brunches one might rightfully expect from the sort of place that offers half a dozen varieties of oyster; the roasted Scottish salmon with picked beet puree and frisee competes with the humble biscuits and gravy for one's mid-morning attentions.

Ounce Prime Steakhouse

In the short time since it first appeared on the ultra-competitive Dallas red meat scene, Ounce Prime Steakhouse has established itself as the city's most admirably contemporary alternative to those area steak purveyors who may have become a bit set in their ways. Ounce bucks tradition with such innovative, bar-raising sides as lobster mashes potatoes, as well as equally inventive entrees like beef carpacio with Dinon aioli. Typical steakhouse seafood supplements such as Alaskan king crab legs also make the menu alongside other, more surprising items like champagne miso Chilean sea bass. And in a nod to the unorthodox, ice cream sandwiches make the dessert list. But Ounce sets iconoclasm aside when culinary tradition happens to be right; thus it is that the resident steaks are aged just shy of a month and broiled at 1,800 degrees, with the happy result being timeless Chateaubriand and Wellington that compete favorably with most any cut on the market.

On Thu, Mar 13, 2008 at 11:58 AM, Zak Brown <zbrown@diningout.com> wrote:
Cool, thanks Barrett. Below I've pasted your contacts. Please have these to me in ten days or less.

Bonnell's Fine Texas Cuisine
Jenevieve Currier - Director of Marketing
817.231.8827
jcroall@bonnellstexas.com

Craft
Stacy Bowers 214.397.4170
sbowers@craftsallas.com <mailto:sbowers@craftsallas.com>

Ounce Prime Steakhouse
Contact: Richard Calhoun - EX Chef/GM
rcalhoun@ounceprimesteakhouse.com
972.503.5800

All the best,
Zak

On 3/13/08 9:04 AM, "Barrett Brown" <barriticus@gmail.com> wrote:

I'm in, go ahead and send them along.

On Wed, Mar 12, 2008 at 4:18 PM, Zak Brown <zbrown@diningout.com> wrote:
Barrett,

I'm going to hold the three restaurants I have in Dallas until tomorrow. If
I don't hear from you, I'm going to have to give them to someone else.

Thanks, man.

--
Zachary Brown
Production Coordinator/Assistant Editor
DiningOut Magazine
3917 West 32nd Avenue, Unit 1
Denver, CO 80212
zbrown@diningout.com
303.455.0290 x1304
Fax 303.479.2000

--
Mia Littlejohn
Editor
Dining Out Magazine
303.455.0290 ext. 201

3917 West 32nd Ave.
Denver, CO 80212

www.diningoutonline.com
TASTES AND TRENDS TO FEED YOUR INNER FOODIE

--
Mia Littlejohn
Editor
Dining Out Magazine
303.455.0290 ext. 201

3917 West 32nd Ave.
Denver, CO 80212

www.diningoutonline.com
TASTES AND TRENDS TO FEED YOUR INNER FOODIE

--
Mia Littlejohn
Editor
Dining Out Magazine
303.455.0290 ext. 201

3917 West 32nd Ave.
Denver, CO 80212

www.diningoutonline.com
TASTES AND TRENDS TO FEED YOUR INNER FOODIE