Morgan & Co.

Full Service Media Planning and Marketing Agency in New Orleans

John Barranco
Director of Business Development

Morgan & Co. New Orleans Advertising Agency Team

John leads business development efforts for Morgan & Co. In this role, he brings together a team of media experts, who specialize in media strategy, buying and analytics, to help our clients acquire more customers, at a reduced cost per acquisition.

Previously, John was Senior Associate Commissioner for Corporate Sales and Marketing with the Sun Belt Conference. During the course of a sales career spanning over 20 years, John has consistently connected brands with the right marketing opportunities, producing value and measured returns. Prior to the Sun Belt, he was the Director of Sales for Cox Sports Television (CST), responsible for core and digital advertising sales. Before his time at CST, John served as the Associate Athletic Director for External Relations for the University of New Orleans Athletic Department, where he led marketing, sponsorship and development efforts for the Privateers.

John also applies his business development expertise in his charitable work. Since 2007, he has served on the board of directors for the Fore!Kids Foundation. In addition to generating revenue for the charities the Foundation funds, he also serves as venue captain of the 17th Green Suites and 1st Tee Announcer during the Zurich Classic. He was co-founder and Executive Director of the Leon V. Rosato, Sr. Memorial Golf Tournament benefiting United Cerebral Palsy (UCP) of Greater Birmingham. From 1999 – 2008, the tournament raised over $130,000 for UCP of Birmingham. John is a past president and current board member of the First Tee of Greater New Orleans and is a member of the New Orleans Chamber of Commerce, Jefferson Parish CVB and New Orleans & Company.

Outside of his professional and charitable work, he is heavily involved in coaching youth sports in his community. A native of Birmingham, Alabama, John graduated from UAB in 1999, where he earned a B.A. in Communications with an emphasis in Public Relations. He and his wife Natalie have two sons, Dominic (8) and Vincent (3).

Specs
Favorite vacation:
Croatia, Amalfi Coast and Barcelona and Chicago with family for a baseball game – Go Cubs!
First job:
Worked at my uncle’s hot dog restaurant called Sneaky Pete’s in Birmingham, AL – one menu item was the junkyard dog – mustard, onions, kraut, hot beef, chili, cheese, coleslaw and secret sauce
Favorite restaurant:
Too many to name, Desi Vega’s Steakhouse always treats us like VIPs and they let the boys make their own ice cream sundaes
Hobbies:
I am the #1 playmate for my kids
Interesting fact:
I was an equipment manager (football and baseball) in college at UAB and earned a scholarship – it enabled my brother to get his foot in the door and he has been an NFL equipment manager for over 20 years (Tennessee Titans)
Fun facts:
people think I am from New Orleans….I have been here since 2001, originally from Birmingham, AL I met my wife, Natalie, on a sales call – she was the bookkeeper and marketing director for Jack Sutton Fine Jewelry, yes, she became a client…

John’s Pasta Sauce Recipe (we call the sauce Sugo)

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John’s Pasta Sauce Recipe (we call the sauce Sugo)

This is actually my grandmother’s recipe:
Meatballs
1 lb. ground chuck
1 c bread crumbs
¼ grated parmesan cheese
2 eggs
Garlic powder, oregano, basil, Italian seasoning, parsley flakes, salt and pepper
Grated onion
Mix all ingredients and shape into balls – bake in oven at 400 until golden brown

Eggs
Yes, we hard boil about eight eggs. Peel and set aside – you will drop in sauce when once it is ready to go – life changing.

Sugo
1 can tomato paste
1 can tomato sauce
1 jar Ragu or Prego
1 purple onion
3 cloves garlic
Same spices as meatballs
2 tsp light brown sugar
Stew meat
In a large pot, blend tomato paste, sauce and Ragu. Add 3 quarts of water, spices, sugar, salt and pepper. Put stove on high. Meanwhile, dice onion and garlic, saute in frying pan until transparent, then add to pot. Brown stew meat in same pan, then add to pot as well. Add baked meatballs once the sauce is boiling so they don’t stick. Add eggs as well. Continue to boil on medium heat for about 3 hours – you may need to add some water. Stir occasionally, reduce heat to low in last 30 min.

Boil pasta – I tend to like angel hair… just follow directions on package.
After pasta is done, take about a half a cup of the sugo and add to entire pot of pasta, mix it in… gives is a reddish/orange tint. Plate your pasta, add sugo, a couple of meatballs and some stew meat, sprinkle with parmesan. Second helping is a little pasta, a meatball and an egg – sprinkle with parmesan.
NOTE – I don’t usually measure spices, just kind of eyeball it… I will add a baked ziti recipe in the future. I like to make the sugo at night and then eat it the next day – so much better on day 2 and 3.
Enjoy!

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