Monday, September 28, 2009

Introducing.....Sevy's Lounge

Formerly just a bar, now a great lounge. Book your cocktail event today.

Thursday, September 24, 2009

Who Loves Olive Oyl?

Popeye and Brutus do - at least that's what we hope since these Arbequina olive trees are both fruit and oil producers (and self pollinating). Meet the two newest additions to our agrilicious backyard, Popeye and Brutus, joining Chyna (in background), our Mandarin orange tree. They are from Bob Wells Nursery in Lindale, Texas, which happens to be right between Dallas and Shreveport, where we went on a little birthday getaway. In December I'm visiting Mr. Wells again, he'll have black raspberry canes in stock, minimum purchase is 10 for $50 and they'll make fun Christmas gifts.

Arbequina olives originated in Spain, and are especially cold-hardy (down to 10 degrees Farenheit). But they also love the heat, poor soil, and dry conditions which make them perfect for the back of our backyard. Because, fully grown, they are not very pretty. We purchased 4 gallon plants for $39.50 each, and picked up a few extra for some chef friends.

So far all the trees planted in the last year have made it through a not-so-tough Texas summer.

Oh, and in case I don't post tomorrow (9/25), happy birthday to my very-much-fun honey.

They Call It ZooTube

And it's delicious. See Jenny. See Jenny's future home. See Sean Greene talk about the upcoming event and ONLINE AUCTION of goodies. Dallas ZooToDo, October 10th.

Friday, September 18, 2009

I Think I've Found Heaven

And amazingly it's back in my home town. What a delicious collection of old cookbooks, I'm definitely checking it out when I go back north next.

It's Twins!

Announcing two new products in the Star Chef collection by hubby "Sevy" Severson and Canyon Specialty Foods of Dallas.

Great with steaks, pastas, on sandwiches or as a crostini topping is his Caramelized Onions. With a touch of brown sugar and balsamic vinegar, it's delicious, low fat, vegan and gluten free.

And to compliment seafood, poultry or a cheese tray, an Agrodolce Relish. Incorporating sweet and tart flavors for this traditional Sicilian "salsa", the main ingredients are tomatoes, golden raisins, capers and pinenuts.

Like the other Star Chef products, these are now available at Canyon Food's headquarters in Northeast Dallas, at area HEB stores and at Central Market.

Sevy is so pleased with how these products are being received. Last week he received an email from Mary Jolly of No Name Cookers, in Grangerland, Texas:
On Saturday, Sept. 5, 2009, my husband, my best friend and I did a small bar-b-que cookoff in our small town, about 15 pits, and used your sweet ancho chile relish as a garnish on one of our entry's and that day we won 1st place on that entry. Again, on Saturday Sept. 12, 2009, my family (husband, son's best friend, and other friends) were in another bar-b-que cook-off, and once again we used your product on the same receipt and once again we won 1st place, the only difference this time there were 88 pits (which means teams). I just thought that you would like to hear that you will always be a part of that receipt, and others, thank you.
Mary Jolly, ya'll must make some great barbecue, glad we could help.

Thursday, September 17, 2009

Calling All Chocoholics

Tomorrow night (Friday 9/18) is the Annual Chocolate Walk in historic downtown Carrollton from 5pm - 9 pm. Each shop participating in this event will entice shoppers with a free chocolate treat. Tea Thyme & Tisane will be offering a "full chocolate menu", Vintage Martini will be serving Chocolate Martinis, and Blooms on the Square has a selection of treats to entice you. Many stores are also including raffles, discounts and entertainment to add to the excitement of the evening. Like Al Johnson, who'll be singing at the Silver Star Mercantile, and the Hebron High School ROTC.

Seriously, what a fun idea. I don't know which slogan I like more: "Sip, munch and crunch chocolate with your friends", or "Friends don't let friends shop alone." Don't delay, these free treats are only while supplies last.

Wednesday, September 16, 2009

This Guy's On Today, Well, Tomorrow

Watch Richard Chamberlain prepare Iron Skillet Flank Steak with Garlic Tomato Jam on the Today Show tomorrow (Thursday 9/17 ). He is going to show people how to simulate the steakhouse flavor of steaks in their own kitchen. It should run sometime between 9:30 and 10:00 depending on the daily news.

This is a beef cooking gig, don't expect any pig hunting stories.

LIVE BLOG UPDATE: 9:27 am - Random thoughts as I wait for RC to appear. I wonder if he met Jenna Bush Hagar on the show today, I wonder where she, Matt and Al will be dining in Dallas tomorrow, I wonder if they'll want a great steak.
9:45 - Not on yet, no promos either, hmmm.
9:49 - I am now a big Mo'Nique fan, am putting her movie on my must see list-the promo almost made me cry. Oooh, there's Richard (just a quick promo shot).
9:51 - Props to Lisa, she makes this at home! Use Iron skillet because it keeps the heat even after a cold steak is put on it. BTW iron skillets sell cheap at First Monday.
9:53 - Flank steak is tough but lean, tender when not overcooked. 3-5 minutes on each side is all it takes. Cut across grain for added tenderness. I am now officially hungry.

Monday, September 14, 2009

Uncrustably Creative?

I have been known to comment on other blogs using poetic license to carry my thoughts on a subject. Time waste, I know, but fun to create something out of nothing.

So when I saw this ad on another blog today, I had to giggle, and share. There's a lot of creative people out there - and who can't use a $550 Visa gift card?

Not a bad way to run a marketing campaign in todays economy, either.

Did Somebody Say Chivas?

Why yes, I believe I did mention that our second Scotch Club event was going to feature this delightful scotch. Join us on Monday, September 21st from 5pm - 7pm for our second Scotch Club event, it's
Joining us for the tasting of 5 courses of Chivas "family" scotches, paired with creative appetizers is Grand Ambassador of Chivas, Craig Vaught. Seating is limited, reservations are required, please contact (214) 265-7389, or (no OpenTable reservations available for this event). $44.95 per person (plus tax and gratuity).

Aged Gouda Fondue with Sweet Texas Onions and Pumpernickel Croutons
Glenlevet 12
Smoked Salmon, Goat Cheese and Leek Pinwheel on Crispy Polenta

Spicy Venison Sausage with Sevy’s Bitchin’ BBQ Sauce
Chivas 12

Grilled Lamb Chop, Shallot Peppercorn Sauce and Whole Roasted Garlic
Chivas 18

Dark Chocolate Mousse Cups with Toasted Hazelnuts
Chivas 25

Sevy's September Food and Wine Dinner

Join us on Monday, September 28th for our monthly Food and Wine Dinner, featuring:
"Oregon, the Food and the Wine"
with special guest and wine educator, Ms. Hayley Hamilton of . Four courses (plus reception) of delicious wines paired with a specially created menu. Reception begins at 6:30, seating is limited and reservations required (no OpenTable reservations available for this special event), please contact us at (214) 265-7389, or . $59.95 per person (plus tax and gratuity).

Walla Walla Sweet Onion Frittata
Christalino, Sparkling Wine

Wild Mushroom Bisque with Blue Cheese Crisps
Ponzi, Pinot Gris, Willamette Valley, 2007

Dungeness Crab Stuffed Petrale Sole over Braised Leeks with Pinot Noir Butter Sauce
Rex Hill, Pinot Noir, Willamette Valley, 2007

Hazelnut Crusted Lamb Chop, Goat Cheese Whipped Potatoes and Blackberry Sage Sauce
A to Z Wineworks, Night & Day, 2007
(Cabernet, Merlot, Syrah, Sangiovese, Grenache and Cabernet Franc)

Espresso Triple Chocolate Brownies
King’s Estate, Vin Glace, 2006 (Late Harvest Pinot Gris)

Friday, September 11, 2009

Cooking Online

Only 5 days left to register for the e-BakeryShow 2009 running from September 16th through November 14th, online. Yes, that's right, an online trade show. First one I've heard of - maybe other industries are doing the same? Because I can see the appeal, "Free Registration, No Travel, No Hotel, No Expense" for those in a tough industry right now. And because it's online-it's international.

On Wednesday September 16th you can watch each of these live sessions (if you register first):

Trends in 2009 and Beyond (9amET) - Heather Henstock, Editor, Modern Bakery.
Marketing Ideas presented by Pillsbury Bakery Institute (10:30amET) - Chip Levers.
Fall and Winter Wedding Cake Decorating (12pmET) - Cheryl Sherman, Ambrosia Bakery, Baton Rouge, Louisiana.
Gelato 101 - How to Increase Your Sales, Where to Start and The Simple Way to Produce This Delectable Treat (1:30pmET) - Biagio Settepani, Bruno's Bakery.
Don't Leave Money on the Table: A Baker's Dozen of Fatal Mistakes that Business Owners Make When Selling Their Business (3pmET), Carson Porter.
How to Turn an Idea into a National Business (4:30pmET), Francine Greene, creator of Cakes Across America.

If you miss these live sessions, you can watch the recorded webcast-you just won't be able to ask questions of the speakers.
"While at this online trade show take the time to visit our exhibitor booths where you can learn about new products, subscribe to newsletters and download white papers or literature. Stay for an hour or stay all day - you decide. Without burdensome travel costs, you can invite your whole team to this exclusive online event!"
Coupons, they always have coupons at trade shows. Go check it out, it's FREE!

And Now, A Message From The Dallas Zoo

Zoo To Do Online Auction Is Live!
Join our "wild ride" and take part in the Zoo To Do 2009
Gone Wild! online auction
September 9-30.
This is a great opportunity for everyone to support the Zoo and come away with some terrific items! Please forward this to all of your friends so they, too, can support the Dallas Zoo.

Bid now!

Note - (From me, Amy). Don't forget the great party on October 10th that goes along with this fundraiser - delicious dishes prepared by over 20 local chefs and restaurants at a private nighttime event on zoo grounds. The zoo is not the same place at night, come and see the animals, eat the great food and enjoy the live entertainment! I'll be working the Sevy's booth - come by and say "Hi!"

Thursday, September 10, 2009

Now Open In Addison

DiMassi's Mediterranean Buffet had their Open sign lit in the front in their new Beltline location. It looks like they're a Houston transplant, and there's one at Frankford and Preston (or it may have closed - I haven't been that far north in a while).

It's in an old Steak 'N Ale that they've certainly disguised well with bright paint. Next door is Twin Peaks and El Fenix. I didn't have time to go in to check it out, but I found their Houston menu online, here.

Anyhow, I don't think they're hiring many servers.

Tuesday, September 8, 2009

From Our Sports Reporter

Money well spent. I hope.

No, he is not studying journalism.

My New Best Friend - Craig

We recently posted a job opening on for the first time. It cost $25, and let us target the Dallas market and industry. But beyond that it was basically a listing of all jobs in that region and industry. Our first resume arrived within 6 minutes, and about 10 days later they are still trickling in, total so far - over 200 applicants.

The next time we post a job opening however, there are a few things I would add to the notice, and if you ever use this service you might want to include it too.

1) No Attachments. In this day of computer viruses, have people cut and paste their resumes to their email.
2) Specify years of experience needed, several applicants were hoping to break into the business.
3) Discourage pictures, they enlarge the data file and can cause problems. Concentrate on the qualifications they offer on their resume.
4) Assure anonymity - although I had the impression that many applicants were hesitant to send their information in case they were sending it to the place they currently worked. That having been said, I don't think any of them were currently working for us, we have a pretty stable family.

We did notice a large number of applicants were either currently living in or recently transplanted from Las Vegas. And we also noticed a large pool of very qualified people out looking for work right now.

What I Ate For Lunch

And it was delicious, I even licked the plate clean. I hope it provides the food kids need to excel in education for their own future.

I'm left wondering, though, if this would have made a difference with one of the Boy's schoolmates. I guess we'll never know, he's made his choice in his educational future.

Sunday, September 6, 2009

September Santa Fe Siesta

For many years I would visit my seventy-something-year-old mother in Santa Fe in September. She didn't live there, but would annually load her dogs into her Toyota and drive west from Michigan to satisfy her hunger of all things Indian and Georgia O'Keefe. I've been there several times with my husband as well, but my favorite month to visit this town is definitely September. The days are still long and warm, but cool at night - one year there was even a snow storm that covered the mountaintop. And it's a fun city to visit for those short on dollars and time, there is no surcharge on viewing the beautiful buildings and mountains, only the Pueblos do that.

Everyone is on a budget these days, and the great thing about Santa Fe is that it is a drivable distance from Dallas, if you enjoy a beautiful 9 hour road trip (well the first hour and the last 3 hours anyhow). While there are some wonderful hotels on the square that charge top-dollar, there are many others in the city that are very inexpensive. Shopping on a budget can be satisfied at Jackalope or try the downtown Five and Dime, they have some very unique mementos you can load in the car to take home. If you're willing to splurge a little more, check out the jewelry being sold by the Indian vendors on the square, or in Ortega's which also has some delicious clothing. Or as an alternative, the Museum of Indian Art & Culture is having their annual book sale on September 12th this year, they sell donated art and antique books at incredibly good prices.

If you're looking for a more cultural tour, then plan for a gold rush of food, art and architecture. If you're driving out to Santa Fe, along the way listen to the CD of 109 East Palace by Jennet Conant, a recounting of the development of Los Alamos and the founding of the nuclear bomb. When in Santa Fe, you can actually enter the store that now occupies this address, it's pretty much untouched by time. The drive up to Los Alamos is one of the most beautiful, winding steep drives you'll ever experience. While Santa Fe has a Farmer's Market, the one at the top of the mesa in Los Alamos is much, much better. You can visit many of the sites in the book while there too. On your way out of town, the main street looks like it drops off the edge of the earth, you can look across the valley and see Santa Fe tucked up against it's mountain.

Another wondrously beautiful drive is down the Turquoise Trail to Madrid an artists enclave and home of an incredible honky-tonk bar (on the bend in the road, look for all the Mercedes in the parking lot). Next to their parking lot is a row of little houses, each has a different boutique shop, it's a great place to shop for birthday gifts.

Food? Well I've previously recounted my experience of dining at 8 restaurants in one day. All I can say is if I can do it, you can too - it doesn't have to be exactly the same way. There are a multitude of small, local places like Maria's where you can enjoy a strong margarita and freshly made tortillas. Or enjoy a homemade pizza and an inexpensive glass of wine at Piccolino in remodeled fast food building out on Agua Fria, another local favorite. Just remember small bites at each place, limit your alcohol if driving, and take a siesta mid-day, after all this is Santa Fe!

So lets say you can take off in the early afternoon on a Friday, you could be having dinner in Santa Fe! Then spend all of Saturday and Sunday enjoying the city and it's culture, leave for Dallas after brunch on Monday and still have time to relax at home before returning to work.

It could happen.

Half Price Book Sale

Reminder - Half Price Books has 20% off this weekend, through Monday. There was a 1 1/2 hour wait to sell your books to them this afternoon, I'm heading back there at 9 am tomorrow.

Any other old poetry collectors - I saw a very nice copy of Edgar A. Guest's, A Path to Home , in the collectibles section. I obviously already have a copy.

Second Helpings

Almost the same damn dish as before! Midland vs. Frisco.......bottom of the ninth.........Walkoff! Former Panther Matt Sulentic only changed the seasoning slightly - it was a home run but not a grand slam.

Tom Hicks, if you're reading this (ha, ha), it's time to bring this boy home.

Saturday, September 5, 2009

Panther Party

Probably the busiest restaurant in Dallas at 11:30 on Friday night. Scotty P's was rewarded for staying open post-game by a restaurant-overflowing crowd. And they all ate Cardiac fries and drank milkshakes.

It helped everyone forget we lost.

Friday, September 4, 2009

Speaking of Working

Job opportunity for food and beverage insider, a "non-journalist", to write about food and wine in Dallas. "We are looking for real food and beverage people who love the business and understand what it takes to be part of the industry."

Don't look at me, I already have four jobs.

Have a Happy Labor Day

The first labor day was celebrated on September 5th 1882 in New York City, following a tradition started in Canada.

The March o' Man, by Edgar A. Guest
Down to work o' mornings, an' back to home at nights,
Down to hours o' labor, an' home to sweet delights;
Down to care an' trouble, an' home to love an' rest,
With every day a good one, an' every evening blest.

Down to dreary dollars, an' back to home to play,
From love to work an' back to love, so slips the day away.
From babies back to business an' back to babes again,
From parting kiss to welcome kiss, this marks the march o' men.

Some care between our laughter, a few hours filled with strife,
A time to stand on duty, then home to babes and wife;
The bugle sounds o' mornings to call us to the fray,
But sweet an' low 'tis love that calls us home at close o' day.

A Path to Home, 1919

Here's A Tip.....

From Dallas' ForbesRobinson, "a business consulting firm specializing in the emotional intelligence that underlies all relationships and assures successful meetings and events." this little tidbit in my mailbox about tipping.

Tips on Tipping in Tough Times
If you get poor service do you have to leave a tip?
Culturally, we've agreed on tipping between 15% and 20% as a way of supplementing skimpy wages. Not leaving a tip is uncivilized and does not correct poor service. Writing a note on the check commenting on poor service or wonderful service is a much more effective way of communicating your feelings.

Tip jars or suggestions to tip are everywhere. Do you have to tip?
No, you don't and I personally think they are tacky. A better way to let the person who has served you above and beyond their job description is to tell them directly. Let the person know you appreciate their effort and thank them. If you really want to make someone's day (including your own because it will feel so good to do this) write a note to the owner and copy the employee.

Do you tip for take out?
There is no need because the tips will just be split. Simply smile and thank them.

How about tipping the delivery driver?
A delivery person typically gets the entire tip. Giving 10% of the bill is a good rule of thumb. Also factor in weather, how quickly it was delivered and how often you order from the same restaurant.

Personally, I leave a small gratuity with take-out if the bartender or hostess reviews the order in my presence to make sure it is correct. I also leave something on the table at counter-service restaurants if the bussers refill my drink for me (Yo, Prego Express!).

Ashley Forbes-Kellogg is the president of this wonderful company, I first met her during Sevy's Dakota's days. But in last Friday's edition of the Dallas Business Journal I noticed she's writing a monthly column - Loved It Ashley!

Thursday, September 3, 2009

Honoring Dallas Food History

Bethany Anderson has a great article on her Eleventy Billionth blog that hit a cord, it's about honoring Dallas history. I've written about the original Dallas food superstar, Helen Corbitt in previous posts because we can so easily forget our history. In her day, her cookbooks outsold Julia's, she was the food goddess of Neiman Marcus, the premier retailer of the rich and famous (ok, so my grandmother shopped there too).

I've spent the last several weeks interviewing chef friends about their early days in Dallas, many, many of today's restaurant "families" go way back, working together in some of the finest Dallas restaurants of the late 1970's and 1980's. The Mansion, Le Rendezvous, Cafe Pacific, Nostromo (and Shannon's other -o places), Dakota's, Nana, The Melrose, The Adolphus, Riviera, Pyramid Room (anyone else remember the awesome Velvet Elvis?). Dean, Travis, Jean Pierre, Adelmo, Jimmy, Richard, Franco, Kent, Kevin, Buzzy, Alberto, Stephan, David. These were the ingredients of the restaurant soup that makes up our community even through today.

I'm hoping to accumulate these stories (and pulling some from the many Dallas cookbooks I've accumulated) to highlight the rich food history that Dallas has seen come and go over the last 100 years. For what purpose? I'm not quite sure yet, but I'm certain there's at least one great story I'll uncover that we'll be glad we remember.

And Yet Another Reason To Visit Canton

It's First Monday weekend this weekend, and while normally I would NOT recommend this particular month (unless you like to sweat - alot, no, alot alot), the temperatures seem very nice this year (you can usually find the temperatures to be about 5-10 degrees below Dallas temps).

If you happen to go, in my mailbox today was the following special offer from Company's Coming:
Buy $40 at Canton September 3, 4, 5, 6 and get the new Canton Frequent Buyer
Card. Also, if you mention the code word TEXAS CONVICT to Milton & Diane you receive 1 free soup of your choice with a $40 purchase.
I have no idea what the heck the code word references to. I do know that I've made several of the mixes for pies (sold under the name "Easy As Pie") and they are inventive recipes that can be made with (in most cases) only a frozen pie shell, butter and egg. Saved my butt with 15 family members to feed for a week, IJS. They are also running an online special, 20% off any order of $75 or more. Oh, and they Tweet.

Sevy's in September

A reminder to all that September kicks off the incredible patio season in Dallas - and we have two to choose from! From the Sevy's Grill newsletter:

Labor Day Hours: Closed on Sunday the 6th, open Monday the 7th from 5:30 - 10:00 pm. Have a happy and safe holiday!

Did you know we take reservations for all size parties? You can now make your reservations for Sevy's through OpenTable, or on our website. (Please Note: Special menu dinners may not be made via OpenTable. Please email or phone the restaurant.)

We are featuring two new menus: Saturday Brunch from 11:00 - 2:30, selections include Eggs Benedict (three different ways), Almond Crusted Trout, Texas French Toast and $5.95 Mimosas, Bellinis and Bloody Marys. Also at Sunday dinner we have a new Sandwich menu along with our regular dinner menu.

That little Scotch Club event we did? It was such a hit we're doing it again! And this time it's all Chivas, on Monday, September 21st, 5:00 pm. Joining the event on our patio will be Craig Vaught, Grand Ambassador of Chivas and five delicious appetizers to compliment each course of scotch. $44.95 per person (plus tax and gratuity), seating for this event is limited and reservations are required (no OpenTable reservations, please). Menu to follow, keep posted.

And our ever popular Food and Wine Dinner in September features "Oregon, the Food and the Wine" with special guest wine educator, Ms. Hayley Hamilton of Monday, September 28th, 6:30 pm. Five courses paired with delicious wines to compliment each course, $59.95 per person (plus tax and gratuity). Seating for this event is limited and reservations are required (no OpenTable reservations, please). Menu to follow, keep posted.

Remember, it's not too early to plan your event for the holidays. Our catering menus can help stretch any budget, let us bring the excellence of the grill to your home or office, they are available at .

Come at visit us at 8201 Preston Road, Dallas, 75225, or contact us at or (214) 265-7389.

Wednesday, September 2, 2009

This Looks Yummy

I will never be too old to go back to school.

The College Brew-HaHa

I can relate to the outrage of college-themed beer being sold in markets with a large population of underaged kids away from home for the first time. It was two weeks ago today that hubby drove our first-born up to move into his dorm for his freshman year. But tough times calls for a better marketing move than this desperate attempt to bond to the "college spirit" which fires up every autumn. It has created quite a backlash against the "fan can" concept Budweiser was trying to promote.

In the parent's meeting at the Boy's college orientation last summer, the administrator in charge of handling student's health asked an auditorium full of parents, "How many of you are concerned about your child and alcohol their freshman year?" 90% of the hands went up. Next she asked, "How many of you think your child has never had a drink?" 80% of the hands went up. She went on to explain that on average, 80% of freshman have a drink during their first year. Of that group, 80% of those kids had consumed alcohol before the school year even started. An indication that there is a large disconnect between what parents think their kids are doing and what is actually going on.

And honestly since the passage of the drinking age from 18 to 21 there has been a lack of any sort of education that parents can follow, instead it is a secret inauguration typically conducted with their peers. There are some handouts available through the TABC that details the laws of Texas as regards to parents responsibilities (sadly these are available in English only). But a misperception still remains about what role a parent can play in their child's education about a legal drug that can, in excess, kill them.

But here's what I liked about the college he was attending, because it made so much sense. They required all incoming Freshman to take an online Alcohol Awareness class before school started. It was approximately 6 hours long, and appeared to be modeled very similarly to the classes that servers take to be Certified by the TABC. And yes, this is teaching them about something that is supposed to be at their age, illegal, but an abstinance only policy has proven to be a failure in helping and protecting students.

Tuesday, September 1, 2009

Send In the Clowns

Perhaps you heard about The Filling Station's busy Saturday night, you can check out the WFAA news report on it here. Around midnight, state Comptroller's and TABC agents paid the establishment a visit to claim cash from the till for back taxes. Problem was, they didn't owe any. The $500-plus dollars seized is to be returned to the business, because they were current on their tax bill.

Going after a business that doesn't pay it's taxes is a necessary thing if we rely on government services that are paid by those taxes. I like having police, fire, clean water, public schools, but it's a struggle to fund these services when the burden becomes greater on those who pay taxes because of those who don't. And it's also a greater burden on those who pay their taxes when government resources are used in a manner that is wasteful and unnecessary, like in the case of this "raid".

I've heard of the Comptroller's office visiting businesses to claim cash, but never accompanied by the TABC before, because the TABC does not collect taxes. So I shot Janet Ivy of Ivy Law Firm and TABS on Texas liquor licensing blog an email asking why the doubling up on forces?
Yes, these raids are happening all over Texas. Usually it's just the Comptroller but if the place has written a 'hot check' then the TABC (instead of the police) get involved and it usually is a big commotion. It is another issue for the legislature to straighten out and put boundaries on them both.

OK, so maybe they made a mistake in a previous month, they file taxes electronically so all payments must be made on the computer - including penalties and interest (the state sends you a nasty letter if you mail a regular check). It would seem if there was a past due amount it would be reflected on their electronic account. Also, the state has every filer's email address, why not send a daily email notice, that would provide a paper trail that the snail mail system lacks. Regardless, it appears that the mistake made was corrected by the owner by paying the amount due.

So it sounds like the TABC has a new enforcement role assisting the Comptroller in seizures, since they are licensed with guns unlike Comptroller agents. Just what the state and our industry needs - a brute squad.