Re: Dallas Freelance

Hi-

This is Barrett Brown, one of your former freelancers. I still have
not received payment for work I performed for Dining Out six months
ago. I understand that you've made several attempts to send a check to
my address, but it still has not arrived. I haven't had any problems
receiving checks from any of my other clients, and thus I'm almost
certain that the problem is on your end. I also understand that you
don't typically pay via PayPal, but this is clearly an unusual case
insomuch as that repeated attempts to get me a check seem to have
failed. If you'd like to try PayPal, the e-mail address I use for my
account is barriticus@aol.com. If you'd like to try sending another
check, you can use my new address at:

48 Morgan Avenue #4R
Brooklyn, NY
11237

At any rate, please make arrangements to resolve this by the end of the month.

Regards,

Barrett Brown
Brooklyn, NY
512-560-2302

On Tue, Aug 5, 2008 at 4:24 PM, Barrett Brown <barriticus@gmail.com> wrote:

Hi, Mia-

Thanks again for looking into this. I haven't had any other problems
receiving any expected mail, and have managed to receive several other
checks over the last few weeks at the same address, most recently on
Saturday. I'm assuming that you haven't had any other problems on your end
with freelancers getting their checks, so I'm stumped as to what the problem
could be. Did you move offices recently? I suppose you can cancel the
previous one and try again on Friday. The address you have seems to be
correct; here it is again:

Barrett Brown
3419 Westminster Avenue
Suite 25
Dallas, Texas
75205

Thanks again,

Barrett

On Tue, Aug 5, 2008 at 1:56 PM, Mia Littlejohn <mlittlejohn@diningout.com>
wrote:


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








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________________________________
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



--
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