Oh yeah, we’ll be open at 8 am New Year’s Day and ready to warmly welcome 2011 with a relaxed and delicious meal. Our brunch service will continue until 1 pm with dinner service at 5:30 pm. Get 2011 off to a perfect start and join us!
Archive for 2010
We’re featuring a four course menu inspired by the 1950’s and 60’s! Come celebrate with us and enjoy a modern interpretation on classic dishes!
New Year’s Eve Celebration Menu:
Caesar salad with white anchovies, Clifford Farm egg and fried croutons
Whole roasted rib eye, creamed spinach and truffled cauliflower gratin
Triple cream cheese, savory tart ~ featuring Rockhill Creamery Gouda and East Farms Cipollini onion.
Angel food cake with citrus sabayon
The cost for this DeLorean ride will be $45. An optional wine pairing is available for $25. We have a few reservations available so start your New Year’s Eve celebration with dinner at Pizzeria 712.
Congratulations to Beehive Cheese Co. for receiving international accolades with two Bronze Medals for their PROMONTORY and FULL MOON varieties at the 22nd Annual World Cheese Awards. Beehive Cheese, located in Uintah, Utah at the mouth of Weber Canyon, crafts cheeses which carry undertones of Utah’s unique high-desert and four-season ecosystem. Great job guys!
Just up the road in Richmond, Rockhill Creamery is churning out some amazing cheese as well. Dedicated to pampering a small, six-cow herd of Swiss Brown cows, their girls dine on local sweet alfalfa hay, rolled corn and barley and all the grass they care to eat… when it’s not covered with snow. Rockhill Creamery proudly produces Hearty Cheese from Hardy Cows!
You can follow Rockhill Creamery on Facebook to keep in the know about the cows (one of which recently jumped the fence looking for love — Chloe is hopefully carrying the next addition to the herd), and the passionate crafters that bring us these outstanding cheeses. We’re currently featuring Rockhill varieties and choices at Pizzera 712.
Pizzeria 712 and Communal will be closed on Christmas Eve and Christmas Day while we all celebrate with family and friends. We’ll be resuming our normal hours on Monday for Pizzeria and Tuesday breakfast for Communal!
We’ve got your holiday fix at Communal. Just in time for some cheer, we’re making Wassail to warm your hands and delight your taste buds.
Allred Orchards’ apple juice, fresh-squeezed orange juice, cinnamon, clove and star anise combine perfectly in this delicious, soothing, wholesome treat.
You’ll love juice and apples from Allred Orchards and their delicious Fuji apples are featured in several of our dishes including another holiday favorite — Gingerbread with spiced apples and whipped cream.
To bring these beautifully spiced flavors and aromas home, try our gingerbread recipe:
- 1/2 c. white sugar
- 1/2 c. butter
- 1 egg
- 1 c. molasses
- 2 1/2 c. flour
- 1 1/2 tsp. baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp clove
- 1/2 tsp salt
- 1 c. hot water
Cream the butter and sugar. Add the egg and molasses and mix well. Mix in dry ingredients. Mix in the hot water. Bake at 350 for 40-50 minutes depending on the size of pan you are using. If you’re unsure google “gingerbread in (your pan size)” for guidelines.
We serve our gingerbread with apples roasted in apple juice, cinnamon and a pinch of clove and then top it with fresh whipped cream. Enjoy!
If you haven’t stopped into Pizzeria 712 for a while we suggest coming in soon to try our wild Chanterelle mushroom, roasted shallot, Rockhill Creamery Belvedere Tomme cheese and parsley pizza.
Our Chanterelle mushrooms are from Oregon and Washington and normally are hard to get this time of year as the season is almost over and we won’t be having them much longer. The smooth, soft creaminess of the tomme cheese complements the nutty, wild mushrooms perfectly. This pizza is heavenly fresh with a bit of a rustic warmth and could comfortably feed two — but you won’t want to share.
A nice pairing with this pizza is our Frisee salad featuring braised fennel, Allred Orchard’s Fuji apple, Rockhill Creamery Edam cheese, and cider vinaigrette. You’re sure to enjoy the depth of flavor from the Edam cheese.
Rockhill Creamery’s cheeses are made from natural, raw milk and are normally aged for at least 4-6 months. The special thing about this particular Edam is that it has been aging in the cheese cave since July 2009, giving the cheese 16 months to become an amazing, dry cheese.
Textured similar to a dry Parmesan with much more flavor, it’s a perfect complement to the greens and crispy, paper thin apples.
For more information about these award-winning cheeses, including the names of the cows that are the source of these artisan delights, visit Rockhill Creamery.
We want to let you know Communal and Pizzeria 712 will be closed Chrismas Eve and Christmas Day while we enjoy some fantastic family time. We wish you all Happy Holidays!
Our New Years Eve Dinner Service will be amazing and by reservation only, so book now and don’t miss out.
The New Years Eve menu at Communal will be a 5 course service for $55 with optional wine pairing for an additional $25. The New Years Menu at Pizzeria 712 will be awesome for $40. Stay tuned for details on the wine pairing at Pizzeria.
We’ll be back to our normal Saturday Dinner hours at Pizzeria 712 and Brunch and Dinner hours at Communal on New Years Day.
And, if you’re racking your brain for the perfect gift may we suggest a Communal or Pizzeria 712 gift card.
Again, we hope you enjoy a safe and Happy Holiday Season!
We’ve adjusted our hours slightly during the week.
Our new weekday breakfast hours are:
Tues. — Fri: 8 – 10:30 am.
The credit for creating Eggs Benedict dates back to the late 19th Century, and no one knows for sure, but most accounts credit Oscar Tschirky, also know as “Oscar of the Waldorf”.
In an interview recorded in the “Talk of the Town” column of The New Yorker in 1942, Lemuel Benedict, a retired Wall Street stock broker, claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered “buttered toast, poached eggs, crisp bacon and a hooker of hollandaise.” Oscar, the famed maître d’hôtel, was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham and a toasted English muffin for the bacon and toast. Who said nothing good ever resulted from a hangover?
Oscar is also credited with bringing us Veal Oscar, the Waldorf salad and for aiding in the popularization of Thousand Island dressing. So, we’ll thank Oscar for his creativity in developing some classic American dishes including Eggs Benedict.
You’re sure to enjoy our Eggs Benedict which is on our Saturday Brunch menu at Communal and features local, fresh eggs from Clifford Family Farm in Provo and our house-made hollandaise. Simple, rich and delicious. Thanks Oscar!
Communal Saturday Brunch hours: 8am – 1:00 pm