About Us

My House NOLA began in September 2012 with the idea of bringing together fabulous New Orleans culinary entrepreneurs in ONE space.

Today we have morphed into the go-to production company for culinary events in New Orleans, including food truck festivals.

We work to activate spaces in new ways and create innovative eating experiences for diners throughout New Orleans. We believe in utilizing the mobility of food trucks and working with the many diverse culinary entrepreneurs of this city to create special events for YOU.

My House NOLA can serve as your one-stop shop for all things related to your next private event. We can deliver one to multiple trucks to your next event. Contact us at info@myhousenola.com!

Barrie Schwartz

barrie

Barrie Schwartz is the Founder and face of My House NOLA. My House NOLA is a creative culinary production company located in New Orleans. The name My House is derived from the notion that people will feel at home at our events. Barrie moved to New Orleans in 2011 from Michigan. Barrie has a diverse background; she previously worked as an employee of La Cocinita Food Truck, served as a Literacy Tutor for America Reads, and worked as a consultant for Good Work Network assessing the feasibility of a Food Truck Courtyard in New Orleans. Barrie is extremely knowledgeable of the current food truck landscape and the greater New Orleans culinary scene. In her spare time she loves hosting dinner parties, traveling, and eating anything that is put in front of her.

Danielle Lee

Danielle

Danielle considers herself a New Orleanian; however, she is originally from the San Francisco Bay Area. She moved to New Orleans in 2003 to attend Tulane University​ and after graduating made New Orleans her home. Her career path started by teaching middle school Spanish in the Recovery School District.

Her passion for education prompted her to go to business school, receive an MBA, and attack educational injustices from a different perspective. After graduating from Tulane’s business school with her MBA, she returned to work for the Recovery School District as their Achievement Analyst. It was then that she met Barrie as they were returning to New Orleans from San Francisco. They bonded over Danielle’s Bon Appetit magazine, love of cooking, and a couple months later Danielle was working with My House NOLA. She loves giving restaurant recommendations, trying new restaurants, entertaining, and spending time with her incredibly spoiled dog Comiskey!


These are a few of our favorite things..

Potato Salad with Shiitake Mushrooms, Asparagus and Kalamata Olives

potato_salad

Serves
6
Total time:
35m
Active time:
25m

Ingredients
  • For the Salad:
  • 1 pound Asparagus
  • 2 pounds Baby Gold Potatoes (cubed w/ peel on)
  • 1/2 cup Green Onions, sliced
  • 1/2 cup Pitted and sliced Kalamata Olives
  • For the Dressing
  • 1 cup Shiitake Mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup Seasoned Rice Vinegar ( I use Nakno brand)
  • 1 teaspoon Dijon Mustard
  • 1/4 cup water
  • 1/4 teaspoon Dried Rosemary
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Pepper
  • 2 tablespoons Extra Virgin Olive Oil
Preparation

Wash and cube potatoes. Place in pan and cover with water. Bring to a boil. Cover, reduce heat and simmer until semi-fork tender.

Wash Asparagus and trim off woody end. Cut into bite sized pieces.

When potatoes are semi tender add asparagus and cook until they turn a bright green but are still crisp. The potatoes should be done at the same time.

Put garlic, vinegar, dijon mustard, rosemary, salt, pepper and water in a jar and shake until mixed well. Set aside.

Saute Mushrooms and garlic in a small pan coated with a little olive oil for about 2 to 3 minutes. Add vinegar mixture simmer until reduced to half.

Stir in olive oil until well mixed

Combine Asparagus, Potatoes, Olives and Green Onions in a large bowl.

Pour dressing over the potato mixture and toss until well coated.

The salad can be served warm, room temperature or chilled. The flavors blend very well when chilled.

Sweet Potato Pudding with Pecan and Gingersnap Topping

 
pecan

Serves
12
Total time:
15m
Active time:
45m

Ingredients
  • Topping:
  • 3/4 cup coarsely chopped gingersnaps
  • 1/2 cup toasted pecans, coarsely chopped
  • 1/4 cup (packed) dark brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/4-inch cubes
  • Pudding:
  • 3 pounds red-skinned sweet potatoes (yams; about 3 large), scrubbed
  • 3/4 cup half and half
  • 1/2 cup orange juice
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 2 tablespoons (packed) dark brown sugar
  • 2 tablespoons orange marmalade
  • 1 3/4 teaspoons pumpkin pie spice
  • 4 large egg yolks
  • 5 large egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
For topping:

Toss first 4 ingredients in medium bowl. Add butter; using fingertips, rub in until well blended. Cover; chill. DO AHEAD:Can be made 1 day ahead. Keep chilled.

For Pudding

Preheat oven to 400°F. Roast potatoes on baking sheet until tender, 45 to 60 minutes. Cool. Cut in half lengthwise. Scoop flesh into bowl; mash. Transfer 4 cups potatoes to large bowl. DO AHEAD: Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.

Preheat oven to 350°F. Butter 13x9x2- inch baking dish. Add half and half and next 5 ingredients to potatoes. Using mixer, beat on low speed until blended. Season with salt and pepper. Add yolks 1 at a time, blending after each addition. Using clean dry beaters, beat whites in another large bowl until foamy. Add salt and cream of tartar. Beat until peaks form. Fold whites into potatoes; spoon into dish. Sprinkle with topping.

Bake pudding until puffed and brown, about 45 minutes. Serve immediately.