But they may not realize that those perennial items make up only about 10% of the restaurant's menu, says executive chef Tory McPhail. McPhail says he is constantly revising the Commander's Palace menu, which he calls "our biggest expression of what's going on in the New Orleans region." With the fall season in full swing, McPhail shared his menu planning strategy this week with FORBES. "We're slicing open apples, and sampling satsumas" the local oranges that are coming into season, McPhail says. Right now, the Commander's menu includes a pumpkin salad with pumpkins that have recently become available.

Source: Forbes October 27, 2017 16:18 UTC