Real estate is our business, but food is our passion
Families in New Orleans have been passing down recipes from one generation to the next; in fact, many of New Orleans’s most iconic dishes were created in the home. If there’s one thing New Orleans knows best, it’s home-cooked talent. As does Corporate Realty: with the same care and attention we show to our clients and properties, we also treat our food. Real estate is our business, but food is our passion—and for 2020, we share that passion with you as we celebrate the many talented cooks under our own roof. From our favorite gumbo to our treasured chocolate chip cookies, we’re inviting you to join us at our table.
Recipe Archive
Over the years, Corporate Realty has featured many great Louisiana recipes and food items. Search below to find old favorites and discover new classics.
2020: Home-cooked Talent
Michael Siegel’s Chicken & Sausage Filé Gumbo
Bennett Davis’ Butternut Squash Soup
Randy White’s Lobster Risotto
Jeanne Booth’s White Beans & Shrimp
Jonathan Fawer’s Braised Short Ribs with Mac N’ Cheese
Scott Graf’s Barbecue Shrimp
Rodney Brown’s Chicken Marengo
Richard Weber’s Spatchcock Chicken with Chimichurri
Andrea Huseman’s Chocolate Chip Cookies
Donna Whalen Little’s Crawfish Enchiladas
2019: Donald Link Restaurants
2018: Diversity is the Spice of Life
Café Degas’ Green Apple Tarte Tatin with French Boudin Noir
Maïs Arepas’ Colombian-Style Cranberry Beans
Lola’s Garlic Shrimp
Cafe Abyssinia’s Doro Wot
Kim Son’s Salt Baked Crabs
Jamila’s Couscous with Lamb and Vegetables
Compère Lapin’s Curried Goat with Plantain Gnocchi
Bennachin’s Baham
Saffron NOLA’s Bombay Shrimp
2017: Eat Oysters, Lease Longer
2016: Chasing Leah
Leah Chase’s Old-Fashioned Bread Pudding and an Interview with Susan Taylor
Leah Chase’s Mustard Greens and an Interview with Ella Brennan
Leah Chase’s Grillades and an Interview with Dr. Norman Francis
2015: Conversations with Ella
SoBou’s Creole Cream Cheese Cheesecake and an Interview with Juan Carlos Gonzalez
Commander’s Palace’s Pecan-Crusted Gulf Fish with Crab Salad and an Interview with Ella Brennan
Brigtsen’s Remoulade Sauce and an Interview with Frank Brigtsen
Emeril’s Banana Cream Pie with Caramel Drizzles and Chocolate Sauce and an Interview with Emeril Lagasse
Commander’s Palace’s Shrimp and Tasso Henican and an Interview with Tory McPhail
Dante’s Kitchen’s Redfish on the Half Shell and an Interview with Emanuel Loubier
2014: Tour of Magazine St.
Dominique’s Wagyu Beef Tartar with Avocado Crème Fraîche
Coquette’s Shrimp and Grits
Bistro Daisy’s Oysters Poached in Herbsaint Cream
Juan’s Flying Burrito’s Steak Fajitas
Clancy’s Lemon Ice Box Pie
Joey K’s Shrimp Magazine
Martinique Bistro’s Gulf Oyster and Housemade Tasso Tourtière
Casamento’s Oyster Stew
Lilette’s Chilled Sweet Corn Broth with Jumbo Lump Crabmeat and Avocado
2013: Corporate Realty Re: Vieux
Antoine’s Shrimp & Crawfish St. Pierre
Sylvain’s Sautéed Shrimp & Durum Pasta
Galatoire’s Godchaux Salad
2012: Taking it to the Streets
Boo Koo BBQ’s Blue Cheese & Cilantro Slaw
Geaux Plates’ Cochon De Lait Po-Boys
Lola Deux’s Blackened Redfish Tacos
The Big Cheesy’s Sgt. Peppers Sandwiches
Empanada Intifada’s Chicken Adobo Empanadas
Cupcake & Co.’s Sweet Louisiana Strawberry Cupcakes
Taceaux Loceaux’s Tequila Shrimp Tacos
La Cocinita’s Cachapas with Red Pepper & Tomatillo Sauce
2011: The Taste of Success
Domenica’s Meyer Lemon Semifreddo
The American Sector’s Short Rib “Sloppy Joe”
La Provence’s Slow Roasted Lacquered Duckling
Lüke’s Jumbo Louisiana Shrimp “En Cocotte”
Restaurant August’s “Breaded” Speckled Trout
Lüke’s Gateau Basque
Besh Steak’s 38 oz. “Cowboy Steak”
The American Sector’s Crispy Buster Crabs
2010: The Key to Success is a Balance of Local
Ingredients and Expert Preparation with Frank Stitts
Fried Quail
Cowboy Fillet
Capellini Bottega
Pickled Shrimp
Roasted Peppers
Oyster Pan Roast
Chicken Sauté
Tuscan White Bean Soup
2009: Celebrating the Art & Culture of New Orleans
Seafood Stuffed Eggplant and the Louisiana Philharmonic Orchestra
Dorie’s Easy Shrimp or Crawfish Creole and the NOCCA Institute
Leah Chase’s Shrimp Clemenceau and the New Orleans Museum of Art
Carol’s Turkey Gumbo and the Ashé Cultural Arts Center
Jay’s Red Beans and Rice and the Contemporary Arts Center
Creole Jambalaya and The Historic New Orleans Collection
Crawfish Cornbread and the New Orleans Jazz & Heritage Festival and Foundation, Inc.
Mary Len’s King Cake and the Arts Council of New Orleans
2008: A Toast to Celebrate at Commander’s Palace
American Beauty & Pickled Shrimp
Kir Royale & Cheese Straws and Spiced Pecans
New Orleans Lime Daiquiri & Shrimp and Tasso Henican
Southern Yacht Club & Sweet Onion and Local Farm Cheese Tart
New Orleans Old Fashioned & Wild American Shrimp
Black Strap Rum Fizz & Chicory Coffee Crusted Pork Tenderloin
Lemon Drop & Crab Cakes with Corn Ragout
Whiskey Smash & Oysters St. Roch
Sidecar Number 1 & Grilled Crawfish
Champagne Cocktail & Crab and Corn Johnnycake with Local Caviar
2007: Louisiana Made
Camellia Red Kidney Beans
Luzianne Authentic Sweet Tea Recipe
Angelo Brocato’s Italian Sausage & Gravy
Tony Chachere’s Fish Courtbouillon
Tabasco’s Eula Mae’s Cajun Seafood Gumbo
Aunt Sally’s Praline Pancakes
Zatarain’s Bayou Jambalaya
2006: Do You Know What It Means To Miss New Orleans
Tujague’s Shrimp Remoulade
Antoine’s Creole Gumbo
Commander’s Palace Bread Pudding Soufflé with Whiskey Sauce
Arnaud’s Pommes Soufflé
Galatoire’s Trout Meunére Amandine
Brennan’s Eggs Sardou
2005: Audibly Edible
Jon Cleary’s Red Beans & Rice
Kermit Ruffins’ Turtle Soup
Leah Chase’s Pecan-Crusted Trout with Orange Meuniere Sauce
Jay Weigel’s Creamy Crawfish Etouffe
Irvin Mayfield’s Beignets
Hannibal Lokumbe’s Bar B Que Chicken
Ellis Marsalis’ Dee’s Creole Gumbo
David Torkanowsky’s Pork Chops with Pepper Bourbon-Maple Pan Gravy
