Archive for April, 2011

Apr 29, 2011

Bruncholicious!

The forecast for Provo this Saturday is delicious!  We’re looking forward to some warm and dry days over the next week as we bid April adieu with fond remembrance.

Ah May, welcome!  The aMAYzing month of enjoying everything outside!  We’re looking forward to the delights May will bring AND to the opening of the Provo Farmer’s Market just barely over one month away on June 4.

Yes, there is much to celebrate, enjoy and give thanks for today so please have fun and be well!  We hope to see you this weekend.

Brunch menu this week:

  • eggs benedict, home fries, fries or fresh greens 11
  • chicken hash, poached egg 11
  • sausage, egg & cheese biscuit with mornay sauce home fries, fries and fresh greens 11
  • fried scones with honey butter 8

And, of course, you can also order from our everyday breakfast menu.

Our brunch features:

Saturday brunch: 9 am – 2 pm

Reservations are always a good idea.

Written by:
Julie Dayley

Apr 28, 2011

Communal Lunch Today!

While you are considering your options for lunch on this gorgeous day, picture yourself enjoying the sunshine in our dining room for lunchtime done the Communal way.  Think about it!  You could be munching one of our fresh salad starters as we grill up a house sausage such as this beauty photographed by Alyssa Vincent.  When was the last time you treated yourself to a locally raised and lovingly prepared and smoked Berkshire sausage?  Too long?  Stop in today!

Lunch served: 11:30am – 2pm

Reservations are always a good idea.

Apr 26, 2011

Say Beehive Cheese!

award-winning "barely buzzed" ~ image courtesy of Beehive Cheese Company

Congratulations once again to Beehive Cheese Company for their New York Times mention in an article celebrating American cheesemaking.  Folks all over the country are discovering Beehive Cheese.  Well done Tim, Pat and team!

Read the American Cheese Shop article in the Times!

Written by:
Julie Dayley

Apr 25, 2011

Berkshire Pork Belly Featured at Pizzeria 712!

You may have surmised we are seriously wild about our locally produced pork.  Heirloom Restaurant Group is thrilled to have Christiansen Family Farm as a partner in serving great food to our community.  We do our best to showcase the delicious Berkshire hogs they raise on their farm in beautiful Vernon, Utah.

Pizzeria 712 has featured Berkshire pork belly as the perfect centerpiece for many inspired dishes and our guests haven’t been able to get enough.  This week our pork belly is served atop Anson Mills farro and orange and fennel fronds.  The hearty bite of the farro, distinctive anise flavor of fennel and sweet tang of the orange provide an excellent foundation for this flavor rich cut of pork.  Come tickle your belly with Hog Heaven love at Pizzeria 712!

Though no longer featuring these lovely black currants, our pork belly continues to delight Pizzeria guests

photos by Alyssa Vincent

Apr 23, 2011

Happy Easter

photo by Alyssa Vincent

Apr 22, 2011

The Weather is Always Prime for Brunch!

If you felt it was quiet in your neighborhood this last Saturday it was because everyone was at Communal enjoying the day!  What better way to start a perfect weekend than enjoying a great meal and even better company.  We’ll be here rain, sun, snow, sleet, hail, heat wave, whatever Utah treats us to this weekend!  Join us!

Brunch features this week:

  • waffles with roasted fruit 8
  • corned beef hash with poached egg  11
  • asparagus, mushroom, cheese quiche  8
  • grilled cheese and soup  8
  • eggs benedict, home fries, fries, or salad  11

And, of course, you can also order from our everyday breakfast menu.

Our brunch features:

Saturday brunch: 9 am – 2 pm

Reservations are always a good idea.

photos by Alyssa Vincent

Apr 21, 2011

Pita Love and Know How ~ The Sequel!

Earlier this month we shared some lovely photos featuring the pita magic at Pizzeria 712, prompting requests for our pita recipe.  Taylor Mason offers the following recipe with his regards.  Let us know how your pita adventure develops!

Ingredients:

  • 4 – 4.5 cups H2O
  • 6 cups flour
  • 2 1/4 tbs salt
  • 1 tbs fresh yeast

Method:

Mix the flour, water and yeast on low speed for 3 minutes.  Add salt and mix for another 3 minutes on medium speed.  Adjust the water as needed  — the dough should sit in the bowl and not cling to the hook.  Mix on high for 5 -7 minutes.

Place the dough on a lightly floured surface and punch it down gently.  Divide the dough into 12 – 20 equal pieces depending on whether you want small or larger pita breads.  Shape each piece into a ball.

Cover the balls of dough with oiled plastic wrap and let them rest for about 10 minutes.  Preheat the oven to 450 degrees.  Then place three baking sheets in the oven to heat.

Flatten each piece of dough slightly, and the roll out into an oval or round, about 1/4 in. thick.

Lightly sprinkle each pita with flour.  Cover the oiled plastic wrap and let rest for 10 minutes.

Place the pitas on the baking sheets and bake for 5 – 6 minutes, or until they are puffed up and lightly browned.  Transfer the pita breads on to wire racks to cool.

We hope you enjoy tearing in to a pita of your own creation with your favorite folks!

Apr 19, 2011

Coming Soon to Pizzeria 712 and Communal

Spring has finally begun its arrival (we’re not complaining), and along with the teaser of warmer weather and plentiful rain come hints of new things in store for Heirloom Restaurant Group during this up-and-coming season. Anxious to find out when and what would be arriving for us, we did some searching to discover the latest and greatest; here is a bit of what we found.

East Farms (out of Layton, Utah) is where much of our produce comes from. Throughout the next few weeks and months this is who will be delivering to our restaurants bell peppers – green, red, and yellow – as well summer squash, asparagus, cucumbers, peas, green onions, eggplant and more.

As for Clifford Farms, we always have them to thank for greens: butter lettuce, watercress, arugula and more. In the past butter lettuce has been used for salads, and basically speaks for itself. Creamy, crunchy, full of flavor and texture, it is a delicious and a beautiful plant. Watercress has been the latest addition to Pizzeria 712’s mozzarella salad, alongside pickled radishes, breadcrumbs, and salsa verde. And Clifford Farm’s arugula has oftentimes been used in more than one dish on the menu at a time – we can’t get enough of it.

Then, of course, there is Jacob’s Cove, who provides Heirloom Group with many varieties of tomatoes. Not just any tomatoes – probably the best we’ve ever had. Dale Allred has spent many years breeding one-of-a-kind tomatoes and has successfully produced a large selection; all perfectly sized, shaped, colored, flavored, and textured. We hardly have the patience to wait.

The beauty of our local heirloom harvest to come

Thankfully, none of us will have to be waiting much longer. We’ll continue to keep you posted on all fresh additions to the menu.  What will be growing in your garden this year?

Apr 18, 2011

Experience the Heirloom Instructional Dinner!

Those who join us for Instructional Dinners at Communal are treated to an informative cooking demonstration along with a delicious, casual, social dining experience.  Pizzeria 712 Executive Chef, Taylor Mason, relishes the opportunity to create inspired dishes while sharing the art and techniques of his craft — and then sit down for a communal meal to enjoy a lively discussion of food, local farms and what have you.  This is not something that happens everyday and it’s always a good time.

Our photographer, Alyssa Vincent, enjoys capturing these memorable evenings. We think she captures the mood perfectly and hope you enjoy these images of April’s Instructional Dinner at Communal.  We’d love to have you next time!

Reservations for May are coming in early and spots are limited, so do call soon.

Instructional Dinner at Communal
Monday, May 2
6 – 9 pm
$55
Call  Pizzeria 712 or Communal to reserve your spot!

Apr 15, 2011

Double Dose of Communal Love!

A double dose you ask?  That’s right!  First, we have this week’s Communal brunch menu to help you ease your mind away from the concerns of the work week and towards the beauty of the coming weekend!  Second, the inspired photography of Alyssa Vincent as she captured Thursday morning’s x96 Radio from Hell live broadcast from Communal.  Zion be praised, we are anticipating an outrageously glorious weekend starting now!  PEACE!

Featured Brunch Selections

  • eggs benedict with home fries, french fries or salad greens
  • bread pudding with dried fruit, creme anglaise
  • our Pine State biscuit rendition of  fried chicken, cheese, fried egg and country gravy
  • house made chorizo and asparagus hash with fried egg

And, of course, you can also order off our everyday breakfast menu.

Our brunch features:

Saturday brunch: 9 am – 2 pm Reservations are always a good idea.

x96 Radio from Hell broadcast at Communal

One more big shout-out to all those x96 listeners and Communal lovers who voted us as one of the hosts for the 10 cities in 10 days event.  A phenomenal time was had by all!  Please enjoy these images from the morning.

    photos by Alyssa Vincent

Written by:
Julie Dayley