Cafe57 Brings Esquire 'Sandwich Encyclopedia' to Life
NEW YORK, March 13 /PRNewswire/ -- Cafe57, located in the Hearst
Tower (www.hearst.com) is running an
exciting cross-promotion with Esquire Magazine the week of March 10-14, 2008,
during which they are featuring selected recipes from the "Sandwich
Encyclopedia" in Esquire's March issue, bringing the "Best Sandwiches in
America" right here to the Hearst Corporation.
NEW YORK, March 13 /PRNewswire/ -- Cafe57, located in the Hearst Tower (www.hearst.com) is running an exciting cross-promotion with Esquire Magazine the week of March 10-14, 2008, during which they are featuring selected recipes from the "Sandwich Encyclopedia" in Esquire's March issue, bringing the "Best Sandwiches in America" right here to the Hearst Corporation.
Guests will enjoy an array of sandwiches that made Esquire's list of 'the finest meals on sliced bread,' available at Cafe57 throughout the week at the Grill Station and Chef's Table. Featured sandwiches hail from Seattle to Las Vegas, Los Angeles to New York. They include Perilla's Chicken-Parm Hero with Sausage, Steelhead Diner's Rich Boy, RM Seafood's Catfish Sloppy Joe, Lee Hefter's Steak Sandwich, and Bouchon Bakery's Tuna Nicoise Sandwich.
Taking the Esquire "Sandwich Encyclopedia" promotion one step further, Cafe57 was proud to host Chef James Vellano of Bouchon Bakery on Tuesday, March 11 at the Guest Chef Table. Chef Vellano and team prepared and served their signature Tuna Nicoise Sandwich, which generated much excitement among cafe guests familiar with Chef Thomas Keller's nuovo upscale French Boulangerie at the neighboring Time Warner Center.
Moving forward, Cafe57 plans to integrate at least one magazine promotion per month in an effort to support Hearst's in-house publications. Upcoming promotions to look out for in March and April include the following collaborations: House Beautiful, featuring recipes from The Barefoot Contessa, including Guest Chef Ina Garten; Good Housekeeping, showcasing an array of stunning Spring Desserts; O Magazine, introducing Oprah's favorite new line of gourmet Belgian chocolate bars from the "O List."
In turn, the Cafe57 hopes to infuse fresh energy into its offerings and capture newfound interest from cafe guests.
SOURCE Restaurant Associates
NEW YORK, March 13 /PRNewswire/ -- Cafe57, located in the Hearst Tower (www.hearst.com) is running an exciting cross-promotion with Esquire Magazine the week of March 10-14, 2008, during which they are featuring selected recipes from the "Sandwich Encyclopedia" in Esquire's March issue, bringing the "Best Sandwiches in America" right here to the Hearst Corporation.
Guests will enjoy an array of sandwiches that made Esquire's list of 'the finest meals on sliced bread,' available at Cafe57 throughout the week at the Grill Station and Chef's Table. Featured sandwiches hail from Seattle to Las Vegas, Los Angeles to New York. They include Perilla's Chicken-Parm Hero with Sausage, Steelhead Diner's Rich Boy, RM Seafood's Catfish Sloppy Joe, Lee Hefter's Steak Sandwich, and Bouchon Bakery's Tuna Nicoise Sandwich.
Taking the Esquire "Sandwich Encyclopedia" promotion one step further, Cafe57 was proud to host Chef James Vellano of Bouchon Bakery on Tuesday, March 11 at the Guest Chef Table. Chef Vellano and team prepared and served their signature Tuna Nicoise Sandwich, which generated much excitement among cafe guests familiar with Chef Thomas Keller's nuovo upscale French Boulangerie at the neighboring Time Warner Center.
Moving forward, Cafe57 plans to integrate at least one magazine promotion per month in an effort to support Hearst's in-house publications. Upcoming promotions to look out for in March and April include the following collaborations: House Beautiful, featuring recipes from The Barefoot Contessa, including Guest Chef Ina Garten; Good Housekeeping, showcasing an array of stunning Spring Desserts; O Magazine, introducing Oprah's favorite new line of gourmet Belgian chocolate bars from the "O List."
In turn, the Cafe57 hopes to infuse fresh energy into its offerings and capture newfound interest from cafe guests.
SOURCE Restaurant Associates
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