Archive for March, 2011

Mar 30, 2011

Dinner Club at Communal!

We hope you enjoy these lovely photos Alyssa shot of February’s Dinner Club at Communal.  We have only a few openings available for our next Instructional Dinner Club to be held next Monday, April 4, so be sure to call and reserve your spot today!

Instructional Dinner Club at Communal!
Monday, April 4th
6 – 9 pm
$55
Call Pizzeria 712
Ask for Taylor Mason or Megan Kawasaki

Mar 29, 2011

Keeping it Fresh at Pizzeria 712!

Pizzeria 712 is featuring a starter to delight our guests as we anticipate the coming (oh so soon) spring produce: celery, radish, lemon vinaigrette, & bleu d’auvergne.  The bleu d’auvergne is a French blue cheese characterized by its rich and smooth flavor. This salad is a teaser of the coming freshness of the spring harvest.  Beauty, eh?


Mar 29, 2011

Lunchtime at Communal!

Enjoy a grilled sandwich of our housemade corned beef that’s been cooked to perfect tenderness in Executive Chef – Ethan Kawasaki’s own rich blend of aromatics. All our grilled sandwiches are prepared on bread baked fresh by Ryan in our basement kitchen.  We think you’ll love our corned beef sandwich and we know we’ll love greeting you for lunch this week at Communal!

Reservations are always a good idea.

Mar 28, 2011

The Classic Royal Margherita At Pizzeria 712

In 1889, during a visit to Naples, Queen Margherita of Savoy was served a pizza resembling the colors of the Italian flag. Red tomato, white mozzarella and green basil delighted the royal diner and this pizza was then named after the Queen as pizza margherita.

The Pizzeria 712 pizza margherita remains true to the Italian flag and to the unyielding standards of a chef preparing food for royal guests. We think you’ll love our margherita!

Reservations are always a good idea.

Mar 25, 2011

Something Worth Waking Up for on Saturday!

Communal brunch on Saturday not only features special menu items by Colton and Damian, but we’re also serving espresso drinks a la McKenna, our friend from Pizzeria 712 and Heirloom Barrista, who crafts beautiful and delicious cappuccinos, lattes and hot drinking chocolates for Communal brunch guests.  A fantastic accompaniment to Damian’s fresh pastry selections or as the finishing touch on a full chef voodoo brunch, you’ll be sure to enjoy our steamed milk creations.

Our featured brunch items this weekend:

  • eggs benedict $9.5
  • chicken & roasted pepper hash with poached eggs $11
  • french onion soup with grilled cheese $9
  • the “Pine State” biscuit sandwich with housemade bacon, fried egg, cheese, fried chicken & gravy, with fries $14

If you’ve not had the pleasure of a Pine State biscuit sandwich, you should definitely check out the original the next time you find yourself in Portland, Oregon.  Until then, come try our version this weekend.

Our brunch selections feature:

Saturday brunch: 9 am – 2 pm

Reservations are always a good idea.

Mar 25, 2011

Special Dinner Club Event at Communal!

On Monday April 4, Communal will be the site of yet another lovely evening spent with friends, old and new, culinary enlightenment and a dining experience like no other.  Taylor will guide guests through an artful demonstration as he prepares a delectable feast in our dining room kitchen.  If you’re looking for a unique and holistic dining experience you will want to gather a friend or two and join us.  Or come alone and do the full-tilt Communal boogie! You’ll be happy you did!

For those diners who joined our Instructional Dinner Club earlier this month and wanted the recipe for Taylor’s amazing cauliflower soup, he was happy to oblige:

Ingredients:

  • 2 heads cauliflower, broken up
  • 3 yellow onions, large dice
  • 1/2 bunch celery (leaves included), large dice
  • handful thyme (fresh)
  • 2 bay leaf
  • 1 stick butter
  • 2 cup heavy cream
  • water

Process:
Saute onions and celery in butter until soft, add cauliflower and continue to saute. Cover with water and add herbs. Simmer on low heat until everything is soft (mushy). Puree with cream while hot and run through sieve, adding enough of the cooking liquid to attain proper consistency. Season with salt (kosher only, not the iodized table nonsense) and pepper. Season until it tastes like it should, meaning up towards 1/2 cup of salt, I promise.  ~Taylor

guests were delighted with Taylor's cauliflower soup

Instructional Dinner Club at Communal!
Monday, April 4th
6 – 9 pm
$55
Call Pizzeria 712
Ask for Taylor Mason or Megan Kawasaki

Mar 24, 2011

No One Loses in the Great Biscuit Showdown!

Perhaps you missed the storm as it brewed last January but the Great Biscuit Showdown was an epic battle of biscuit genius within the Heirloom family.  Based on the showdown challenger reports we’re going to call it a draw.   We’d like to thank our participants for their thoughtful preparation of these cherished recipes.  We’ll be awarding Heirloom Restaurant Group (Pizzeria 712 and Communal) gift cards to:

Patrick and Lindsey Young ~ we hope to see you on your next Utah visit.

click the photo to view the young's biscuit post

Scott Wiersdorf and family ~we’re always happy to see you walk through our doors.  Thank you so much for introducing your friends to Pizzeria 712 and Communal.

read about the epic biscuit battle on Scott's Blarney

Andy Higham and his wife who scored the showdown a tie.  How will you decide where to spend your gift card?

Jeremy Andrus judged a tight race and awarded Taylor the Best Biscuit title by a slight 6 – 5 margin.

Thanks to all our friends and family who continue to appreciate and support what we do!  Winners please send a message with your mailing address to julieheirloom@gmail.com to receive your gift card.

Mar 23, 2011

Now Serving at Communal!

Amano chocolate bread pudding with bananas brulee and a chilled glass of milk.  We thought you should know.

Mar 22, 2011

Grab Your Free Copy of Edible Wasatch at Pizzeria 712 or Communal!

Edible Wasatch Magazine, a community-based, local-foods publication, connects you with family farmers, growers, chefs, and food artisans of all kinds.  The Spring Edition has sprung! This marks their fourth issue, and we are loving this magazine!

The Spring Edition features some great info on “edible events”, has a helpful listing of CSA opportunities, seasonal harvest recipes and how-to wisdom from master gardeners along the Wasatch.  We’re talking jam-packed with local love.

Stop in to Pizzeria 712 or Communal and pick up your complimentary copy or enjoy the online edition now—check it out!

What's edible on the Wasatch? Pick up a copy of Edible Wasatch at Communal or Pizzeria 712 to find out!

Mar 21, 2011

Join Pizzeria 712 and Communal in Supporting the Unicef Tap Project. Provide 40 Days of Drinking Water for $1.

Help provide safe, clean drinking water to children in over 100 countries.  Every day 4,100 children die from waterborne illnesses and Unicef is committed to doing whatever it takes to make that number zero.  We’d like to do what we can to help them reach their goal.

We have joined the Unicef Tap Project which is a nationwide campaign that will provide 40 days of drinking water for every $1 collected during this week long effort.  Beginning today when you visit Pizzeria 712 and Communal we’ll ask if you’d like to add to your check a donation of $1 or more for the water you usually enjoy for free.

Join us in supporting the Unicef Tap Project this week!

You can donate any amount in our restaurants – but you can also donate at tapproject.org to receive a receipt for tax purposes.