Archive for 2012

Dec 27, 2012

Mountain West Burrito in 10 Best Utah Restaurant Dishes

The Salt Lake Tribune named Mountain West Burrito’s Half & Half Nachos among its 10 Best Utah Restaurant Dishes of 2012! Awarded the “Best College Appetizer,” the Trib said:

Mountain West Burrito’s Half-and-half nachos ($8) are an ideal group appetizer or full-size entrée for Utah County residents and students. The half-and-half comes with your choice of any two meat or vegetable combinations. Marinated steak, seasoned chicken, tender-roasted veggies, moist carnitas or vegetarian choices are piled over crisp and lightly salted tortilla chips, black beans, fresh salsa and melted cheese. For an additional $1, top it with sour cream and guacamole.

Heirloom is proud to offer fast, fresh, local, and affordable food at our two Mountain West Burrito locations. We hope you’ll come by our original spot in North Provo (1796 N 950 W, Provo, UT 84606) or our recently opened South of Campus (815 N 700 E, Provo, UT 84606).

Mountain West Burrito Nachos

Dec 25, 2012

Merry Christmas!

From all of us at Heirloom Restaurant Group, we wish you a very Merry Christmas. May it be filled with warmth, laughter, love, and yes — good eats.

Dec 19, 2012

Communal Restaurant in Open Table’s Top 100 American Restaurants

Open Table’s Diner’s Choice Awards are compiled yearly from over 5 million user reviews on over 15,000 restaurants in the United States. Only diners who honored their reservations are counted, making sure that the feedback is honest and unbiased.

This year, Communal Restaurant made Open Table’s Top 100 American Restaurants. Other restaurants on the list include Blue Hill, Craft, Eleven Madison Park, and Per Se… we’re in some seriously good company.

We wouldn’t be on this list without the loyalty and appreciation of our guests, so THANK YOU for the meals that you’ve shared with us and the kind words that you’ve written about us on Open Table.

Check out the list on Open Table at http://bit.ly/UEE3lB.

 

Dec 03, 2012

Why Pizzeria 712 Hand Pulls Mozzarella

From Stephen Lott, Chef de Cuisine at Pizzeria 712:

Have you ever got out of bed in the morning, pulled on your jeans, then stumbled clumsily toward the bathroom to brush your teeth. You hop in your car, drive to work, and an hour later finally realize that you were still half asleep, and cannot even remember the start to your morning? Still, you managed to go through your routine, and not smash into the car ahead or beside you.

I feel this way sometimes, but I am not just talking about my amazing ability to sleep walk. I am talking about going through the daily routine, never stopping to think “why do I pull my left sock on before my right?” Today, my friend and colleague Maggie asked me to write a little about why us folks at the pizzeria pull our mozzarella twice daily, every day we open our doors. I thought she may be crazy, or just out of interesting blog ideas; but then I actually stopped to think about it. Sometimes, a little thing like that can make you remember the importance of a routine, or in this case; the importance of taking 10 minutes extra to make a delicious fresh cheese.

I remember all my experiences in different kitchens. I have worked in quite a few, and in just about every kind, from fast food, to fast casual, to fine dining. The work was enjoyable, and they all taught me how to be fast with my hands, efficient, and how to pull myself out of the weeds when the grill cook is yelling for his side plate. In the end though, that was the only thing I took with me to the next kitchen job. You should have seen the “plates” I was trying to create. I think there was one with asparagus wrapped in a pounded chicken breast, and dressed with a soy sauce and peanut oil dressing. Or maybe a frozen fish fillet, so overcooked that you could play hockey with it as your puck. They called us cooks, but I never really felt that way. I knew that we were not cooking, we were repurposing some partially prepared “ingredient” and throwing it on a plate.

When I awkwardly walked into the pizzeria for the first time, to ask Taylor Mason (chef at the time) if I could intern for them, i knew something was different about the place. Everything I did that day was so new to me. The first time I had been taught to pull mozzarella, I was blown away. I know I am skinny, and any stray wind might get me off my feet, but this was more like flying. The flavor, and texture was unlike anything I had ever experienced. Too many times I had made a caprese salad, with out of season tomatoes and refrigerated, pre-packaged mozz, just to be so underwhelmed. Not this time. I could have cried, if I was the kind of guy that cries; and I am.

You may be confused when you hear us say “pulling mozz”, so I am going to help clarify this. We buy the best mozzarella curd. At this point, it is just a tasteless block of cultures and cream. We break it down into tiny pieces in a bowl, add salt and extremely piping hot water, and stretch the curd into a silky, creamy, spongy ball of pure heaven. Almost like a cloud floating on a creamy and buttery ocean. We then keep it in the warm salt water to preserve its flavor and texture. This is done twice a day, and takes all of 15 at the most. This is what makes it so important. It is so simple, and makes the biggest difference. Sometimes it seems that humans (especially cooks) focus so much on the how, but not often enough do we really ponder the why. So why is it so important to me? Because it is delicious, fun, fast, and pretty much a no-brainer. Mostly though, because I love it, and I know the guests will love it, and that is the most important thing to me.

So thank you Maggie, for helping me remember the little things.

Pizzeria 712 Hand Pulling Mozzarella

Pizzeria 712 Hand Pulling Mozzarella

Pizzeria 712 Hand Pulling Mozzarella

Pizzeria 712 Hand Pulling Mozzarella

Pulled Mozzarella Salad

Nov 28, 2012

Judd’s Hill

In an industry that prides itself on reverence — for the land, for grapes, for the hallowed process of winemaking — Judd Finkelstein (owner and namesake of Judd’s Hill Winery) is a man who is decidedly irreverent. From his ukelele-playing Hawaiian band, The Maikai Gents Featuring The Mysterious Miss Mauna Loa, to his pirate-themed Napa-centric talk show, “Wine Booty!”, Judd is an innovator in making wine promotion more… well, fun!

Judd Finkelstein

Judd Finkelstein

Combining his background in film production with his winemaking talents, Judd originally created “Judd’s Enormous Wine Show,” a fully scripted tongue-in-cheek video series that gave viewers an insider’s look into Napa’s wine industry through Finkelstein’s self-described “foggy goggles”. When that ran its course, “Wine Booty!” was birthed, a high-seas vino-centric video series showcasing Napa Valley’s saltiest characters.

Wine Booty

Watch the 1st episode of Wine Booty!

Pirate-themed hijinks don’t distract Judd from his craft, however. Judd’s Hill Winery was founded by Judd’s father, Art Finkelstein, who sold the successful Whitehall Lane Winery (producing over 30,000 cases a year) and bought the 14 hillside acres off the Silverado Trail that would become Judd’s Hill. “Smaller is better” was his belief and today, two generations of the Finkelstein family – Art, Bunnie, Judd, and his wife Holly – take an intimate approach to winemaking. They focus on making food friendly, small production wines at a reasonable price, limiting  annual production to less than 3,000 cases.

Judd’s Hill sells most of their wine directly to consumers, maintaining a close relationship with the people who are drinking the results of their efforts. Utah in particular is a special market for them — the State Stores carry a wider selection than the majority of Judd’s Hill outlets.

Heirloom Group is excited to welcome Judd’s colorful company next week at a Judd’s Hill Wine Dinner at Communal Restaurant. We hope you’ll join us for a night that’s sure to leave an impression. Ahoy!

Judd’s Hill Wine Dinner (December 3 | 6:30 PM | Communal Restaurant). $30 Food | $30 Optional Wine Pairing. Email Chris@communalrestaurant.com for reservations.

Nov 27, 2012

Pizzeria Seven Twelve turns 5

Five years ago today, Pizzeria Seven Twelve opened its doors and began the Heirloom Restaurant Group journey. In honor of that milestone, P712 is offering the classic Margherita Pizza for $5 all day today.

It is amazing to realize that 5 years have gone by so quickly.  I can still remember standing in the almost finished dining room of the Pizzeria, just a few days away from opening.  There was nothing in the restaurant at that point but the paint was on the walls, the light fixtures were hung…  it was so beautiful to me. I knew that this place was going to be special and here we are 5 years later, I still feel that way.  Joseph & are have been so fortunate along the way to have employees who believed like we did in the greatness of the Pizzeria and in it’s potential.  Their drive and determination has helped us to reach this great milestone.  Of course there are our loyal customers who have helped us to knock some of our rough edges off along the way and fortunately continued to pay for their meals each time.  We have also had the tremendous support of our local farmers and producers who give us the bounty with which we get to create deliciousness each and every day.  

Thank you to all who have been there for us in along the way.  We look forward to the next 5 (really the next 50) years!

~ Colton Soelberg


Nov 21, 2012

Small Business Saturday (Nov 24th)

Between Black Friday and Cyber Monday sits Small Business Saturday®—a day dedicated to helping small businesses and their communities. By supporting local, independently owned small businesses, you’re helping create jobs, boost the economy and preserve neighborhoods around the country. The Small Business Saturday Survey was just released. For more information CLICK HERE.

Last year, more than 100 million people shopped small on Small Business Saturday. This year, Small Business Saturday is November 24th and you can help make the day even bigger.

American Express OPEN and partners like Heirloom Restaurant Group are raising awareness about the importance of shopping at small businesses this month (which 96% of consumers already agree with).

Here are tips for how you, as a consumer and business owner, can get involved and rally your local community to shop small.

As a consumer:

As a small business owner:

  • Visit ShopSmall.com to help you:
  • Promote your business with free in-store signage, sample social media posts and other marketing assets from American Express
  • Maximize your small business’ exposure with free, personalized online advertising
  • Use the interactive map to find and rally other local small businesses in your area
  • Learn more about how other small business owners have made the most of the day
  • Get started: www.Shopsmall.com. 
Nov 19, 2012

Learning from the Masters at Chez Panisse

When you play with food for a living, sometimes it’s hard for people to take you seriously. But the truth is, restaurant people are like any other professionals — it’s vital that we continually educate ourselves on what’s new or, more importantly, what’s better. Sometimes it’s an ingredient we know and love, but could use a refreshing take on how to prepare it; sometimes it’s the latest and greatest technique (we never know what to expect next from those molecular gastronomy guys).

Instead of continuing education in a classroom, we stage (pronounced “stahzje”) — that’s when you work briefly for free in another chef’s kitchen to learn and be exposed to new techniques and cuisines. The term originates from the French word stagiaire meaning trainee, apprentice or intern, but it’s not uncommon for professional chefs to stage.

Heirloom recently sent Stephen, Chef de Cuisine at Pizzeria 712, to stage at several restaurants in San Francisco — including Alice Waters’ Chez Panisse. Read below about his time in the hallowed Chez Panisse kitchen, an unforgettable dinner at Incanto, a sketchy night in the Tenderloin District, and more.

Stephen Lott:

           A couple weeks ago, I had the chance to explore; to eat, to drink, to learn. The fine gentlemen at the Heirloom Restaurant Group offices tempted me to learn what I could about what other chefs and restaurateurs were doing outside of our lovely little Utah County. It was something of a “Fear and Loathing in San Francisco” experience—it was fun, it was tiring, it was quiet, and it was a ruckus. Of course, not all of it at the same time..

           While talking with tables in the dining room at P712, I had heard many times that our food reminded them of trips to or former lives in San Francisco. Looking at the Alice Waters quote on the wall, I figured that would be my start. I packed my bags, threw in my headphones, and boarded a plane.

           As a 6’6 guy who looks like he could use a 15 oz. steak deep-fried in butter, boarding the plane was about as fun as climbing into the blazing dark crawl space under the oven to stack wood. The flight was short and sweet, and I filled the time reading from David Tannis’ (formerly a chef at Chez Panisse) new book, “Heart Of The Artichoke”. I was trying to cram in as much knowledge as I could so that I would not walk into the doors of the infamous Chez Panisse the next morning and embarrass the people who had sent me.

           It was a beautiful day when I landed in Oakland, just a train ride across the bay from my destination. My stomach was growling, so I stopped into the beautiful space occupied by Judy Rogers and her staff at Zuni Café. I had a very wonderful meal of house marinated olives, frisee and fig salad, and an amazingly simple pot roast pork on toast with arugula and a fried egg. I finished with the Caramel Pot-De-Crème and was absolutely wowed. I have always hated when grown men use the word “yummy”. So I will say it my own words, this thing was damn good, and when you come into P712 for the next month, you will see a Bourbon-Caramel pudding on the menu….wonder where that came from.

           The next day I pulled myself out of bed and hopped back on the BART. It was another seamless train over to Berkley, where I was staging that morning. Where SF was exciting, packed, and city like; Berkley was just simply stunning. I now knew why Alice had planted her feet there, and dug in. It was so like her food. It was elegant, clean, simple, and friendly. Almost like I had stepped off the bus in front of my own home in Orem.

           I was so nervous when I glimpsed the place of my daily labors, but I soon felt at ease when I walked into the kitchen. If you ever have the chance to eat at Chez Panisse, or even to stare through the windows, do it. It is the most beautiful kitchen I have ever seen. It is like taking all the best qualities from 100 grandmothers’ kitchens, and tastefully stuffing it into a restaurant.

           I did many things that day: I browned some mirepoix, I prepped some pepperonata, and I cleaned what had to be 500 tiny squid. I am always telling my dishwashers how easy they have it. That sometimes I would love to just be cutting onions, scrubbing dishes, and leaving the pressure and stress to the higher ups. Well, here was my chance. It is funny how fast you can forget the joys, and frustrations, and tire from things like cleaning that many squid. How fast we forget the hard work that builds the castles and empires. I loved every minute of it, but after 9 hours of prep, I wanted so badly to be sweating out my daily preparations on my own hot line in front of my hearth. After the shift, I sat around with a few of the daytime cooks and had a shift beer (one that is provided by the restaurant as a thanks to all employees after they complete their shift) and shucked shell peas. There are no idle hands, on or off the clock, at Chez Panisse.

            I was almost shell shocked on my way back into downtown San Francisco, but  not from the peas. My next stop was Chris Constantino’s hot spot, Incanto. Incanto had such a different feeling. The dining room was small, but had plenty of room to breath, drink, and laugh. The food was playful and executed perfectly. I sat alone at the bar and knocked down course after course while sharing battle stories with the bartender and general manager. I just recently found out that Chris won the title of “Top Chef Master” from the hit Bravo television show of the same name, but that is not what drew me to his food. His food was honest and gutsy…literally. I had braised lamb’s tongue, sweetbreads, and tripe. I plowed through 6 courses, a few drinks, coffee service, and dessert all by myself. I hopped a cab ride back to my hotel, but decided to get dropped off a few blocks away so that I didn’t feel too guilty for crawling into bed without walking my new found pounds off. Enchanted, I walked through the streets and alleyways with a sense of awe and terror. I am just a small town boy, I kept telling myself; do not get too connected, don’t follow the sirens. I could not help it though; it is a crazy, terrible, vibrant city. Unfortunately, and just like in most instances in life, when I let my guard down, I was pickpocketed. I lost my ID, my cash, and my company card. I looked around and realized I had walked right into a bad neighborhood.

            Now I know I this may be getting long, and I may be losing you. You may be thinking, “why did I start reading this? Now I am morally obligated at this point to keep reading. I would be an awful person to stop now, right when the story takes a drastic twist”. For those of you who have jobs to get to, or a better book to read, I will tell you that everything was all right. I still made it on the plane and you will still see me the next time you come into Pizzeria.

            The next day, I was back in the kitchen at a place called The Wayfare Tavern; a very fun, lively, and massive restaurant. It has 4 floors, 2 dining rooms, and a private dining room including a bar and pool table. The food was straight home cooking, and tasty. This was a different kind of beast than my tiny kitchen in Orem, or the unassuming Chez Panisse; there was a different staff on every floor, a different vibe on each parapet, but still standing united by the same thing: organization, and the passion for pleasure. Each level was designed to please their guests, and they do a good job at that goal. It is almost like an out-of-body experience going from my humble abode to this tyrant of food service, but just like everything in life, if you take the liberties of jumping right in with full force and confidence, you will surprise even yourself. I had fun, and being the modest person that I am not, I think I did a pretty good job. The next day I found equally terrifying. With almost no money, no personal identification, and a plane to catch, I thought that I may have to pack myself into somebody else’s golf club bag to get home.

            Luckily, with a police report, and a grabby hands security check, I made it. I lost some things in San Francisco, and I gained just as much if not more, but inevitably, I came home myself. I learned, and I grew, and I experienced the height of food culture in the western United States; but walking into Pizzeria that next day, I realized that it is not so bad being me. On the contrary, I was so appreciative of such. Everything about that morning was just as beautiful, if not more so, than that morning in Berkley, or gorging myself on a top chef’s menu. I have it good: rolling my own dough every morning, knowing at that instant that the pizza is going to be exceptional today. The smells coming off my ciabatta bread as I pulled it out of the pizza oven. Pulling mozzarella just right. Looking in my refrigerator for the right combination of ingredients for my daily salad. I was euphorically efficient that day. I tell myself every day since returning that if I continue to do that, the profits will come, and the publicity, and fame if it is wanted. Most important, the guests will come, and they will be happy, and that is the moral of my story. Cliché I know, and I hope this does not disappoint you. What can I say, I am a Utah boy, and every story should have a happy ending.

Nov 16, 2012

Shift Your Spending Week

$3,966,885.

That’s how much money would be returned to the Utah County economy if every household in our county shifted just 10% of their holiday spending towards locally owned, independent businesses.

Local First has organized Shift Your Spending Week (November 23rd – December 1st), which is intended to keep more dollars in the local economy. More info (via Local First) below:

If every household in Salt Lake City shifted just 10% more of their spending to locally owned, independent businesses, $487 million dollars would stay in the Utah economy! $487 million! Imagine the impact if every household in the state shifted just 10% of their spending toward locally owned businesses.

That is the heart behind Shift Your Spending Week, which launches on Friday, November 23rd and runs until Saturday, December 1st. As the holiday shopping season begins, Local First Utah plans to conduct a thorough educational and marketing campaign to illustrate the value of locally owned, independent businesses to our economy and our community.

We’ll be organizing the Shift Your Spending Pledge, an opportunity for consumers to publicly declare their support for local businesses and to commit to shift a minimum of 10% of their holiday spending toward local businesses.

Additionally, we’ll offer businesses who sign up to participate in Shift Your Spending Week comprehensive branding and marketing tools designed to engage and educate customers about the vital role local businesses play in our economies and communities.

For more information regarding Shift Your Spending Week, or to sign up your business, please email Kristen@localfirst.org

Nov 06, 2012

Holiday Parties are Here!

The holidays will be here before you know it! Heirloom Catering can bring the generous warmth and delicious culinary creations of our restaurants to you, whether in your home, office, or even in one of our beautiful restaurants. Call or email Joseph at 801.373.8001 or joseph@heirloomcatering.com to create your very own Heirloom holiday.