While farm to table has been trending for a while, Autograph Brasserie in Wayne, PA is now doing patio to table, using fresh produce they grow on the back patio where guests can dine daily for lunch, dinner or brunch.
Guests can enjoy dishes made with sun gold tomatoes, chard, celery, arugula, jalapeños, sage, basil, rosemary, thyme, chives, parsley, mint and cilantro all grown on the patio, an oasis for dining on the Main Line.
Chef Ralph Fernandez [Photo: Autograph Brasserie]
“We use all of the items in our dishes and recipes. We use the herbs in our sauces. The arugula and the thyme we use in our watermelon and feta heirloom tomato salad on the summer menu. The sun gold tomatoes are used in our lemon artichoke orzo chicken dish. They are also featured on our Bibb Salmon Salad for lunch and our wedge salad,” said Executive Chef Ralph Fernandez. “The fresher the ingredients, the better the dish,” he added.
“ Not only does the kitchen incorporate the items from the patio garden, but also so does the bar, they use them in their mocktails and use the fresh mint in any cocktail that uses that ingredient. Our Director of Beverage is always creating great seasonal cocktails for the menu,” Fernandez added.
Fernandez said not only does the patio garden add to the outdoor environment but also that the culinary team enjoys using the items they grow on-site. Fernandez explains, “Everything grows well and amazingly three times faster than in a conventional garden and when you do a patio garden in the containers it is easy to maintain! And, when you sit outside to enjoy a meal, the aroma from the garden is incredible,” he added.
Autograph Brasserie’s Signature Rosemary Focaccia
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1 (1/4-oz.) envelope active dry yeast
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1 2/3 cups lukewarm water (100° to 110°)
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4 1/2 cups bread flour
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1/4 cup extra virgin olive oil
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1 tablespoon table salt
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3 tablespoons fresh rosemary leaves, divided
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4 tablespoons extra virgin olive oil
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1 teaspoon kosher salt
How to Make It
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Stir together yeast and warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.
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Add bread flour, 1/4 cup oil, and 1 Tbsp. table salt to yeast mixture. Beat on low speed, using paddle attachment, 10 seconds or until blended. Increase speed to medium. Beat 45 seconds or until dough is smooth. Add 1 Tbsp. rosemary. Replace paddle attachment with dough hook; increase speed to medium-high, and beat 4 minutes. (Dough will be sticky.)
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Turn dough onto a floured surface, and knead until smooth and elastic (about 1 minute). Place in a greased bowl, turning to coat. Cover dough with plastic wrap, and let rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
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Press dough into a well greased 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness. Cover with a kitchen towel, and let rise in a warm place 1 hour.
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Preheat oven to 475°. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with 3 Tbsp. oil. Sprinkle with kosher salt and remaining 1 Tbsp. rosemary. Bake 14 to 16 minutes or until top is light brown. Remove from pan to a wire rack, and cool 10 minutes.
Autograph Brasserie, located at 503 W. Lancaster Ave., Eagle Village Shops in Wayne celebrates those individuals from the past and the present, featuring more than 500 celebrity signatures on albums and movie star photos that pay homage to the people who have impacted American culture. Autograph Brasserie serves premium steaks from ranches throughout the Midwest, fresh seafood and hand-made pastas complemented with an impressive wine and specialty cocktail list.
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