________________________________________________________________________
From: Becze, Ryan
Sent: Friday, June 11, 2010 11:12 PM
To: Barone, Matthew S; Matthew Barone
Subject: FW: Great Job
Thanks for all your hard work this week (and last). A few more busy days before summer comes- Have a good weekend and get some rest
See below-
-----Original Message-----
From: Schwagerl, Brian G
Sent: Friday, June 11, 2010 10:56 PM
To: Becze, Ryan
Subject: Great Job
The people at the Hearst Foundation were very pleased with tonight's dinner at the Hearst Journalism Awards. Congratulations on another job well done.
Have a nice weekend.
Brian
_____________________________________________________________________________________
From: Sajda, Julie <JSajda@RestaurantAssociates.com>
To: Becze, Ryan, Barone, Matthew S
Sent: Sat Jun 05 00:39:43 2010
Subject:
Thank you so much for a fabulous evening! Everything was perfect and the guests were thrilled!
Julie
Julie Sajda
Restaurant Associates
Vice President Operations
Cell: 917.620.2420
jsajda@restaurantassociates.com
_____________________________________________________________________________________
From: Downey, Amy L
Sent: Thursday, May 06, 2010 8:47 AM
To: Becze, Ryan; Barone, Matthew S
Subject: FW: Last night
Thank you, Hearst Tower team!!!!
From: Bailey, Glenda A
Sent: Wednesday, May 05, 2010 11:29 AM
To: Downey, Amy L
Subject: Last night
Dear Amy,
You and your team did a spectacular job last night with such style and efficiency. You made Hearst and me so proud. It’s such a pleasure to work with people who have such an excellent attention to detail. A heartfelt thank you.
Best wishes,
Glenda
Glenda Bailey
Editor in Chief
300 West 57th Street, 25th Floor
New York, NY 10019
212-903-5462
_____________________________________________________________________________________
From: Downey, Amy L
Sent: Friday, April 02, 2010 2:24 PM
To: Becze, Ryan; Barone, Matthew S
Subject: FW: Joe Biden
Thanks very much for making yesterday's lunch such a great success!!!
Amy
From:
Bailey, Glenda ASent: Friday, April 02, 2010 1:33 PM
To: Downey, Amy L
Subject: Joe Biden
Dear Amy,
You did an amazing job at lunch yesterday. Totally presidential. A heartfelt thank you.
Best wishes,
Glenda
________________________________________________________________________
From: Downey, Amy L
Sent: Tuesday, December 08, 2009 8:52 AM
To: Barone, Matthew S
Subject: FW:
Thank you Matt - NICE JOB!!
Can you please forward the info to me this morning?Many thanks, AmyFrom: Haegele, Patricia
Sent: Tuesday, December 08, 2009 8:40 AM
To: Downey, Amy L
Cc: Ruch, Elizabeth V
Subject:
The meat and the entire meal last night in our dining room was the best we have ever had. May I please, through Liz, get a copy of the recipe for the meat and where and what the exact beef used can be purchased. Thank you.
_____________________________________________________________________________________
From: Rao, Rupa
Sent: Monday, August 24, 2009 3:13 PM
To: Barone, Matthew S
Subject: FW: Alliance Tour - THANK YOU
Thank you!
Rupa Rao
General Manager
Restaurant Associates @ Hearst
phone: 212 649 2724
fax: 646 280 1079
mobile: 646 957 2803
From:Eaton, Heather [mailto:Heather.Eaton@compass-usa.com]
Sent: Monday, August 24, 2009 3:11 PM
To: Rao, Rupa; Brown, Jayson; Gerard.Sgrizzi@barclayscapital.com; Baudone, Rosario; Wallace, Matt; Smith, Michael; Buma, Tim; Scheuer, Marc
Subject: Alliance Tour - THANK YOU
Dear All,
I just wanted to send you a quick note to thank you (and your teams), so much for all the hard work and effort that went into a flawless tour today for AllianceBernstein. The clients were very impressed, and commented on how great everything was.
My job is a pleasure to do when I have such great units to showcase.
Thanks again and best regards,
Heather
Heather Eaton
| Strategic Solutions, Compass Group North America | 330 Fifth Avenue, New York, NY 10001
Office: 212-613-5506 | Cell: 914-715-3739
________________________________________________________________________
From: Downey, Amy L
Sent: Tuesday, March 17, 2009 8:29 AM
To: Mannan, MD; Becze, Ryan; Barone, Matthew S
Subject: Thank You
Good Morning,
Thank you all so much for your hard work during yesterday's Anti Counterfeiting Summit event. Accommodating a 28% increase in guest count the day of an event is not an easy task to accomplish and you all pulled it off. Many, many thanks for your dedication, professionalism and can do attitude.
Thanks,
Amy
________________________________________________________________________
From: Downey, Amy L
Sent: Tuesday, January 19, 2010 2:35 PM
To: Becze, Ryan; Barone, Matthew S
Subject: FW: Thank you.
Great job, Chefs!! Thank you all very much for making this such a great event for Esquire.
Amy
__________________________________________________________________________________________
From: Lehmann, Scott W
Sent: Tuesday, January 19, 2010 2:27 PM
To: Downey, Amy L; Horan, Andrew
Subject: Thank you.
Hi Amy and Andy-
So, I heard last week’s event went great and both the cocktails and the food were a huge hit. Thank you as usual for your help and guidance.
As an FYI, I am going through some of the Facebook comments from the event and I thought this quote from Ellen Swandiak, who is a well known food writer and NYC hostess and writes a Food blog called HipHostess:
Top prize of the week goes to the caterers that did the Benedictine 500 Year anniversary party hosted by Esquire Magazine. The Maine Lobster Salad with Citrus Aioli, Fennel Pollen, and Water Pepper not only looked beautiful, but tasted fantastic. I had never heard of fennel pollen or water pepper. Here’s what fennelpollen.com has to say: The fennel plant grows wild on the sunny inland and coastal fields of California. Fennel flowers are hand picked and laid out to dry. They are then screened many times to remove the stems and gather the pollen. It is kept frozen to assure freshness. Flowers are picked at the peak of their bloom so the best pollen is obtained. Hmph, whose idea was it to do this, I wonder? Water Pepper appears to be a wild herb. I am officially wowed.
WELL DONE:)
Scott
The Most Notable Launch of the Year: Food Network Magazine
“The Most Notable launch this year was by far the easiest choice to make. All others were distant seconds. Food Network magazine demanded the attention and rose to the top of the pile. A magazine born right after the major economic crash of 2008, launched with a modest circulation of 300,000, focused solely on the customers who count, the reader, rather than counting customers and soared to new levels of circulation in an atmosphere of continuous declines in circulation. No other magazine launch can match what Food Network did this last year. In such a short period of time the magazine circulation jumped to over one million. It took Gourmet 74 years to reach close to a million circulation. When I asked publisher Vicki Wellington where she expects the magazine to be in five years, she jokingly said, “achieving world domination.”
http://www.foliomag.com/2009/hearst-s-food-network-magazine-named-most-notable-launch-2009
