Our People

President
Eric Morgan
Eric Morgan

Without Eric, Morgan + Company would just be “+ Company”, and let’s face it, that just sounds kinda funny. Lucky enough for Eric, his last name was the perfect fit.

Prior to becoming the Morgan in Morgan + Company, Eric was at Fitzgerald Advertising as Senior Planner and Buyer in the middle of a large retail chain that spanned several states across the southeast region. Coming up through the ranks, he cut his teeth on a wide range of account planning and buying action in the tourism, industrial and manufacturing categories throughout the Gulf Coast for The Ehrhardt Group. He started his communication life as a Planner for Montgomery Stire & Ehrhardt working on the Harrah’s New Orleans and New Orleans Tourism Marketing Corporation accounts.

His energy is directed toward the strategy and management of a handful of client initiatives while learning the dynamics of how people interact with communication vehicles and how those vehicles shape their motivations and behavioral patterns. He uses that insight to create communication plans that directly support a client’s brand to generate a return directly attributable to marketing efforts.

Eric earned an M.B.A. at Tulane University and a B.A. from Loyola University in Advertising Communications with a minor in Marketing. He is an adjunct professor in Loyola University’s Communications Department teaching Advertising Media Planning, a recent fellow of Loyola’s Institute for Environmental Communications and a fellow of Loyola’s Institute of Politics. Eric sits on the Board of Directors of the Tulane Association of Business Alumni. He used to enjoy hunting and fishing, but he now has four kids so “used to” is a rather common tense in the Morgan household.

 

Fun Stuff:

Eric's Top-Secret Recipe For The World's Most Perfect Crawfish Boil

For a 1 pot boil, these are the ingredients required:
Bag of red new potatoes
Bag of lemons (about 10)
Bag of small yellow onions (about 6 or 8)
Bag of garlic cloves (about 5 full heads)
Box of whole mushrooms
Pack of smoke sausage
6 ears of frozen 1/2 ears of corn
64oz. jar of either Zatarains or Cajunland boil mix
One small (tall/thin) bottle of cayenne, about 8 oz
Box of salt (just to jazz up the second boil)
One small bottle of liquid crab boil, about 8 oz
(you can add a little more of the corn, sausage, potatoes, mushrooms, if you desire.)

Instructions:
1 sack (usually around 45 lbs +/-).  Rinse crawfish thoroughly with fresh water to remove excess mud. NEVER purge with salt – this will only kill them.

  • Add water a little over half way of an 80 quart pot.  With the basket in the pot, add the following:
    • Add all powder boil mix
    • Add ½ liquid boil
    • Add ¼ cayenne pepper
    • Add lemons
    • Add garlic
    • Add onions
    • Add potatoes
  • Bring to boil
    • Add Crawfish
  • Return to boil
    • Kill fire once water returns to a boil
  • Soak for 30 minutes
    • Add salt (if needed)
    • Add sasuage
    • Add corn
    • Add mushrooms
  • Pour on table, grab fresh beer and start peeling.

Important: If you do not know how to peel a crawfish you should not attempt to boil crawfish.  Please step aside and let a trained professional do it.

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