The Provo Orem Word is an online literary magazine celebrating the art and artists of the Provo-Orem area of Utah and we’re pleased to be hosting their Reading and Fundraiser next Monday night. Join us for what promises to be a great evening!
Archive for November, 2010
To all the fantastic people who came out to help us celebrate Pizzeria 712’s 3rd anniversary last night. We had a great time and were enormously surprised to see so many of our friends walk through the doors and stay for the great food and company. Stay tuned for pictures of the evening! Thanks again.
We’re pleased to announce breakfast service at Communal begins tomorrow, Nov. 30!
We’ve had a couple of preview breakfasts and are really excited about the reviews. We think you’ll love our wholesome, tasty, hearty, breakfast items too. Check out some pictures and see why our guests can’t wait to come back.
Kimberly at The Beehive Blog said:
“… one bite and the symphony of herbs combined with lighter than light eggs and creme fraiche begins. Seriously. It was simply outstanding – fresh, clean, perfectly executed.”
Veeda from White Lotus Cooks said:
“… it’s hard to chose a favorite. It’s a toss up between the spicy Baked Eggs with Tomato and Chorizo (beautiful enough to be on the cover of Saveur magazine) and the Biscuits and Housemade Sausage Gravy.”
Beginning tomorrow, Communal breakfast hours are:
Tuesday – Friday: 7:30 – 10:30 am
Saturday Brunch: 8 am – 1 pm
Breakfast is served!
Don’t miss out on the fun! We’d love to see our many loyal guests this evening and say thanks for helping us make Pizzeria 712 a success! Stop by and enjoy samples of Pizzeria favorites and a few new dishes.
We’ll be offering tastes of our Margherita pizza, franks -n-beans, panna cotta and Taylor’s mom’s pound cake along with other delights.
We’re so much looking forward to seeing you tonight at Pizzeria 712!
Our 3rd Anniversary Open House will run from 6 – 8pm this evening. See you there!
As Thanksgiving passes and Christmas approaches I can’t help but notice all of the extra pumpkins and squash I have hanging out around our home. These golden beauties get me in the mood for something rich, warm and aromatic. I just love the smell of hot soup and fresh baked bread, so for dinner last night we whipped together this one last Autumn inspired meal. The left overs were great this afternoon as we watched the snow fall– I even threw in a handful of pomegranate rubies and it made the whole dish feel a little more like Christmas.
Peel and cut a 3 lbs butternut squash and 2 lbs of sugar pumpkin into 1-inch chunks. In large pot melt 2 tbs butter. Add 1 diced onion and cook until translucent, about 8 minutes. Add squash, pumpkin and 8 cups of chicken stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash and pumpkin chunks with slotted spoon and place in a blender and add 1 cup of heavy cream and one can of coconut milk then puree. Return blended mixture to pot. Stir and season with nutmeg, thyme, salt, and pepper. Serve your soup with some homemade croutons toasted in a little olive oil.
An effort kicked off in New York City, dubbed “Small Business Saturday”, has quickly spread and was adopted in Utah as Governor Herbert officially declared Saturday, November 27 as Small Business Saturday in Utah.
Studies conducted by Utah’s Own show that for every dollar spent on local products, between $4 and $6 is pumped into sustaining employment, lowering taxes, supporting lifestyles and Utah’s heritage industries.
“Utah owned and operated businesses are a big deal in Utah. They are a huge economic driver and create and sustain thousands of jobs. In Utah, about 90 percent of the jobs come from small business; 80 percent of the companies in Utah are small business.”said Spencer Eccles, executive director with the Governor’s office of economic development. KSL did a story on Small Business Saturday in Utah.
We appreciate all the support we receive from our community and love doing business with all our local vendors! If you’re out and about Saturday, make a point to support our fantastic Utah small businesses, then take a break and join us at Pizzeria 712 or Communal for a great meal made from fresh, local ingredients. We’ve love to have you! (Please note that while we encourage Small Business Saturday, we’re not a participating vendor in the American Express promotion)
From everyone at Heirloom Restaurant Group, we wish you a very peaceful and happy Thanksgiving and hope you have a wonderful day full of family, friends and great food!
We’re very thankful for the opportunity to get to know so many wonderful people in our community. And just in case you didn’t know, we are grateful for you! Thank you for your love and support. May God bless you, your family and friends!
The gang is excited! We’re looking forward to showing our appreciation to the many regular guests we’ve enjoyed getting to know over these past three years. Really! Seeing some of the wonderful people who’ve become our friends walk through our doors each and every day is fantastic! We want you to come celebrate with us … and bring a friend or two who we’ve yet to meet!
We’ll sample Pizzeria 712 favorites and Taylor is also making his Mom’s pound cake and “straight up” beans-n-franks. We hope to see you there!
P 712 Anniversary Open House
Monday, Nov. 29
6 – 8 pm
As you may know, a strongly held value of Heirloom Restaurant Group is the belief that local, fresh ingredients make for the best eating experience — not to mention the vast socioeconomic benefits of “going local”.
We’ve chosen to purchase the eggs we serve from Clifford Family Farm in Provo where Julie and Rich Clifford take great pride in nurturing sustainable harvests.
Along with the superior flavor and texture experience of fresh, local free-range eggs, great health benefits over commercially available supermarket eggs are well documented. Recent studies show free-range eggs offer the following benefits:
- 1/3 less cholesterol
- 1/4 less saturated fat
- 2/3 more vitamin A
- Two times more omega-3 fatty acids
- Three times more vitamin E
- Seven times more beta carotene
… and if you ask us, the rich yolks and deeply textured whites taste fantastic!
We’re looking forward to offering you a new breakfast experience featuring eggs from Clifford Family Farm among other tasty, healthful breakfast creations.
Preparations for our first breakfast service at Communal on Tuesday, Nov. 30 are going great! For yesterday’s staff family breakfast at Communal, Colton served up a few “works-in-progress” creations. We’ll talk about our staff family meals another time, but for now, let’s talk about breakfast.
Yesterday Colton served steak and eggs, eggs baked in tomato sauce with our housemade chorizo and ~ooh-la-la~ french toast. The french toast was served with fresh cooked apples, real maple syrup and for the bread the only real choice is to use thick slices of pain de mie, often called “the perfect loaf”. Of course, our pain de mie was baked in-house and dipped in a gently-spiced egg batter then cooked to perfection. What a treat!
We create our perfect loaf using a pain de mie pan — it has a lid which forms this square loaf. The texture of this type of bread is perfect for toast, grilled sandwiches and, or course, french toast.
Along with our housemade perfect loaf, our french toast features local farm fresh eggs from
Clifford Family Farms. We’re so much looking forward to having you join us!
Starting Nov. 30, breakfast is served:
Tuesday – Friday: 7:30 – 10:30 am
Saturday Brunch: 8 am – 1 pm