Archive for August, 2011

Aug 30, 2011

A Tour of the Clifford Family Farm!

Our tractor fundraiser is just one week away and we would like to share these photos of the farm taken a few weeks ago.  Please join the Heirloom crew in support of this great cause and help enrich our community.  We hope to see you there!

Beginning immediately, you can purchase your tickets at Pizzeria and Communal.  Walk in or give us a call and we’ll take your payment by phone.

Tickets for the fundraiser are $10 per person when purchased in advance and $20 at the event– but feel free to donate as much as you would like to the cause!  The Pizzeria 712 chefs will be firing up great pies and we will also serve a roasted Clifford Farm pig along with other farm fresh goodies.  All for $10!  Don’t miss out on helping out!

 

Tickets

 

Gratitude!

Clifford Farm Fundraiser

  • Where:  Clifford Farm on Geneva Road in Provo (1730 South Geneva Rd.)
  • When:   Monday, September 5, 6 – 8 pm
  • Cost:     $10 per person

 

~ photos by Alyssa Vincent

Written by:

Julie Dayley

Aug 27, 2011

Brunch Awaits!

We are ready to serve another delicious Saturday brunch.  Your leisurely morning meal awaits you at Communal!  Take a gander at the brunch features and stop in.  You know you want it!

Today’s Featured Selections:

  • sauce scrambled eggs  – Rockhill gouda, creme fraiche, ciabatta toast, crispy speck 9
  • skirt steak –  hollandaise sauce, two Clifford Farm eggs, salad or home fries 17
  • zucchini pancakes –  pressed Asian pears Clifford Farm honey butter 8
  • Christiansen Farm pork burger –  tomato marmalade, Rockhill, feta butter lettuce, aioli house made Portuguese sweet bread 12
  • Pastries – cream cheese danish, banana muffin, strawberry muffin, orange muffin, zucchini cranberry muffin, lemon cream scone

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

Communal brunch features:

Aug 26, 2011

Quinoa Salad at Communal!

Communal lunch diners have been raving about our quinoa salad! A perfect combination of organic quinoa, toasted seeds, carrot, Jacob’s Cove cherry tomato, parsley and lemon. We love how it tastes and the fact it does a body good is a sweet bonus.

The seeds of the beautiful Quinoa plant star in this summer salad. (wikimedia commons photo)

We think you’ll love this salad!

Communal Lunch:

Tuesday – Friday
11:30 am – 2:30 pm

Reservations are always a good idea.

~ photo by Alyssa Vincent

Written by:
Julie Dayley

 

Aug 25, 2011

Pizzeria 712 Ovens Go to Work on the Farm!

September 5, Labor Day, will be an extra exciting evening for Heirloom Restaurant Group when we set up our mobile wood-fired pizza ovens on the Clifford Family Farm.  All of us at Heirloom look forward to serving an amazing gathering of friends on Julie and Rich Clifford’s place.  Our cause is twofold – a celebration of the rich and thriving local agribusiness and a fundraiser where we donate our food, labor and love –  so all proceeds may be given to Julie and Rich for the purchase of a tractor to work their expanding farm.

 

 

Come join us for dinner at the Clifford’s place as the chefs from Pizzeria work their pizza oven voodoo for you. Heirloom chefs will also prepare a roasted Clifford farm pig along with other farm fresh goodies.  Pizzeria 712 will be closed for dinner for this event!

Tickets for the fundraiser are $10 per person when purchased in advance and $20 at the event– but feel free to donate as much as you would like to the cause.


Gratitude!

Clifford Family Farm Fundraiser

  • Where:  Clifford Family Farm, 1730 S. Geneva Road in Provo (across from the Cherry Hill Barn)
  • When:   Monday, Sept 5,   6 – 8 pm
  • Cost:     $10 per person in advance, $20 per person at the door

 

~ photos by Alyssa Vincent

Written by:
Julie Dayley

Aug 24, 2011

Catering Co. Takes the Pizza Show On the Road!

Last week, Catering Co. hitched up the mobile wood fire oven and treated the guests of a wedding rehearsal dinner at Draper park with Heirloom love in it’s finest form.  Taking part in these extra special evenings makes us very happy … as does shade over our heads on a beautiful August Friday evening.

The menu for the happy couple’s rehearsal dinner was:

  • caesar salad, garlic croutons, shaved parmesan
  • cut seasonal fruit
  • margherita pizza: tomato sauce, hand pulled mozzarella, basil
  • sausage pizza: house made sausage, caramelized onions, tomato sauce, roasted peppers, hand pulled mozzarella
  • speck pizza: speck, soppresetta, garlic, tomato sauce, hand pulled mozzarella

All our best wishes for a love-filled life to the bride and groom!  We feel privileged to be part of such special life events.  If you’re interested in having Catering Co. make your event great, let us know!

Written by:
Julie Dayley

Aug 20, 2011

August Fresh Brunch!

We’re enjoying that time of year when local gardens are producing at full capacity. Ethan and Damien, while conjuring up this week’s featured selections, have worked some of their best voodoo on the amazing harvest our farmer’s just delivered.

The Clifford Family Farm crew brings in the harvest. Click on the picture to learn more about the $10 dinner fundraiser for Clifford Family Farm -- it's a tractor raising!

Today’s Featured Selections:

  • smoked chicken, Jacob’s Cove heirloom tomatoes, fried Clifford Farm eggs, house baked focaccia 12
  • Anson Mills white cheddar grit cakes 9
  • lemon Johnny cakes, blueberry compote, whipped Winder Dairy cream 7
  • poached Clifford Farm eggs, roasted Jacob’s Cove tomatoes, house smoked bacon, hollandaise sauce, biscuit, homefries 9
  • pastries: blueberry scone, strawberry muffin, blueberry muffin, peach coffee cake

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

Communal brunch features:

Saturday brunch: 9 am – 2 pm

Reservations are always a good idea.

~ photo by Alyssa Vincent

Written by:
Julie Dayley

Aug 19, 2011

Summer Squash and Purple Basil Pizza at Pizzeria 712!

A widely-heralded, favorite summer harvest feature on the Pizzeria 712 menu is Jacob’s Cove summer squash and purple basil pizza.  Mozzarella, ricotta, pecorino, house made sausage, carmelized onion, roasted fennel and tomato sauce all beautifully lend their enhancement to this delectable pie.  Have you tasted our summer squash pizza yet?  If not, you’ll want to drop by while this summer harvest pie is on our menu.

~ photos by Alyssa Vincent

Written by:

Julie Dayley

Aug 17, 2011

Pizzeria 712 Panna Cotta!

In case you missed it, the Herald Extra published a piece on Pizzeria 712 Monday which included, among other awesomeness, our recipe for buttermilk panna cotta.  We thought we would also post the recipe.  This way it is always within easy reach should any of you develop a late night hankering for this simple, silky dessert.  We know it’s hard to believe, but our panna cotta is actually quite easy to make.  Enjoy!


 

Buttermilk Panna Cotta

Serves 12

  • 2½ cups heavy cream
  • 1 cup sugar
  • 2 vanilla beans
  • 5 gelatin sheets or 2 tablespoons powdered gelatin
  • 4 cups buttermilk

In a saucepan over low heat add the cream, sugar and scraped vanilla bean. Allow to heat until about 90 degrees, or just warm to the touch. While mixture is heating bloom the gelatin in cold water. Once the cream mixture is warm, remove from heat and add gelatin. Stir until dissolved. Add buttermilk and strain through fine mesh sieve. Portion into desired container and chill at least 8 hours. Once cooled and set, serve with seasonal fruit of choice.

Chef’s notes: The vanilla bean adds a true vanilla flavor, and the flecks of bean are much more appealing visually (then vanilla extract). Buttermilk cuts the richness of the dish versus doing all cream. It also adds a nice level of acidity to it which is why fruit pairs so well because it matches the balance of sweet and tart. This recipe yields about two quarts, which I portion into 12 ramekins.

~ photos by Alyssa Vincent

Written by:
Julie Dayley

Aug 13, 2011

Communal Brunch Today!

The Communal brunch menu for today is packed with local flavor.  Ethan and Damien are up to their elbows in harvest goodies and we are excited to serve our friends today from this amazing selection of local food.

Today’s brunch menu:

  • omelet, local squash, Jacob’s Cove heirloom tomatoes, grana padano, mixed greens
  • burger, red onion jam, Rockhill feta, arugula, aioli, house made bun
  • Pleasant Creek Ranch skirt steak, chili lime vinaigrette, Clifford Farm eggs, fries
  • Nutella, banana sandwich served monte cristo style, compressed melon, cucumbers
  • blueberry hand pie with whipped cream

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

Communal brunch features:

Saturday brunch: 9 am – 2 pm

Reservations are always a good idea.

Written by:
Julie Dayley

Aug 13, 2011

Pizzeria 712 Caprese! Sunshine On a Plate!

How better to draw the sweet, fresh flavor of Jacob’s Cove heirloom tomatoes than with our house made, hand-pulled mozzarella? We look forward to this dish all year as we anticipate tomato season! Is there really anything left to say besides “Enjoy”!?!

sunshine on a plate

the beauty of Jacob’s Cove heirloom tomatoes

photos by Alyssa Vincent

Written by:
Julie Dayley