Archive for April, 2012

Apr 26, 2012

Justin Soelberg Cooking on Channel 4

Tune in or set your dvr to catch Heirloom’s own Justin Soelberg on Channel 4 tomorrow morning as he prepares a couple of his favorite spring recipes.  His segment will air twice at 9:45a.m. and 10:30 a.m.

In case you’d care to cook along, here are the recipes:

Spring Onion Tart:

  • 1 sheet puff pastry
  • house made creme fraiche
  • 2 c heavy cream
  • 1 oz buttermilk…. mix both ingredients and let sit out for 2 days covered with cheese cloth
  • caramelized onions
  • bacon lardons
  • roasted spring onions
  • mixed greens
  • chopped herbs
Method:

1: Lay out puff pastry and spread with creme fraiche then caramelized onions and bacon lardons. Sprinkle with chopped herbs and salt and pepper and place on a cookie sheet.
2: Bake at 400 degrees for 8 min or until puffed and golden brown. Lightly oil and season the spring onions and roast aside the tart until bottom white bulb is soft.
3: Lay the roasted spring onions on top of the  cooked tart, toss some local greens with your favorite vinaigrette and lay on top. Garnish with a good aged balsamic and extra virgin olive oil.

Spring Peas with Anson Mills Farro, Spinach and Fennel Vinaigrette

  • 1/2 c shelled peas
  • 3 c cooked farro
  • 2 c farro
  • 3 c salted water
  • fresh thyme, garlic, peppercorns, 1 dried chili wrapped in cheese cloth,tied with butchers twine
  • 1 1/2 c spinach
  • fennel vinaigrette
  • 2 T dijion mustard
  • 2 tsp honey
  • 1 c apple cider vinegar
  • 3 c oil
  • 1 tbl fennel pollen

1: add fennel vinaigrette and a tsp of butter to a hot saute pan
2: add peas, cooked farro and 1/4 water.
3: once steam is rising from the water you, add spinach,salt and pepper, toss for 1 minute. The texture of the fresh spinach should stay intact. Pour into serving bowl and top with fennel pollen.

Apr 21, 2012

DBoys BBQ

Recently an Heirloom Group team member, Sam Diamond, struck out on his own and, along with his family, opened a new bbq joint on State St. in Orem.  While the team at the Vivint employee cafe was sad to say goodbye to Sam, we have all enjoyed visiting him at DBoys BBQ & Grill and we encourage you to go check out, not only the DBoys bbq grub, but also the amazing Diamond family hospitality.

As you walk in the door at DBoys you may get the sense you are attending a family reunion … the atomosphere, greeting and energy are all about warmth and fun.  The menu offers plenty of options for downhome, hearty bbq feasting or light, satisfying salads.  Just one example would be the pilgrim salad featuring moist and delectable DBoys slow-smoked turkey, cheddar cheese, red onions, cucumbers, cranberries, walnuts poppyseed vinaigrette. Light yet ample portioning.

And, they rock the catered bbq.  In March the Freedom Preparatory Academy teachers were treated by their Parent / Teacher Organization to a catered DBoys BBQ appreciation feast during Parent /Teacher Conference week.  DBoys did an outstanding job preparing their smoked brisket & pulled pork, stuffed baked potatoes for the 60 teachers and faculty of Freedom Academy. Word around the smokehouse is they love taking their catering van just about anywhere to serve up bbq.

Be sure to hit up DBoys BBQ soon!

Written by:
Julie Dayley

Apr 17, 2012

Evidently & Either Way & Instructional Dinners!

Perhaps you’re already aware but let us remind you, we love having friends in for dinner.  That we all make our living doing this is a great blessing. That we are able to visit with our friends while we cook in our dining room kitchens at Communal and Pizzeria 712 is a dream cake come true.  The monthly Instructional Dinner is the cream frosting on the dream cake.

The three hour Instructional Dinner gives us an opportunity to hear what our guests think about food, cooking … life in general and to answer their questions about preparing delicious and wholesome dishes.  And then, there is the eating!

This month we were pleased to have friend / foodie extraordinaire / social media & everything else maven – Lindsey Petersen of Evidently & Either Way join us for the Instructional Dinner at Communal.  We thank Lindsey for spending an evening with us and for sharing her experience via her blog.  We hope you enjoy Lindsey’s account of the evening as much as we have.

Lindsey in da house

Join us for an Instructional Dinner and discover more deliciousness!

Instructional dinner at Communal (102 N University Avenue, Provo)

Monday, May 14
6 – 9 pm
$55
Call Pizzeria 712 (801-623-6712) to reserve your spot!

Written by:
Julie Dayley

Apr 14, 2012

Saturday Happenings!

Of course our happenings begin with the lovely and lively brunch crowd at Communal.  From there the options are many.  We’d just like to share a few items that may be of interest to you.

If you can make it out to Christiansen Family Farm & Hog Heaven for their Farm Day, we know you will have a fun and informative time.

Also, remember today is a volunteer day at La Nay Ferme so stop in to lend a hand in the soil or just find out what their CSA is all about.

Back to the important subject of what’s for brunch today:

    • Spring vegetable hash, fried egg, house made zucchini pickles, tomato jam
    • brunch burger, cheddar cheese, spicy aioli, fried egg
    • German pancake, lemon ricotta, fresh berries

No matter where your travels take you, we hope you enjoy the weekend!  Cheers!

 

Written by:
Julie Dayley

 

 

Apr 12, 2012

Have You Joined the Community Farming Movement?

Community Farms … what can be better then being intimately involved in how and where your food is produced?  You have another great opportunity to support a community farm in Provo and if you’ve not heard yet, you should check out La Nay Ferme.

In fact, you can learn more about La Nay Ferme TONIGHT from 6:30 – 8 pm at the farm – rain or shine!

They’ll have an example CSA Share on display and will be answering all your questions about how you can benefit from becoming a CSA member as well as other involvement opportunities, growing techniques, and more.

Click on the picture below to learn more about tonight’s event.  See you on the farm!

Apr 10, 2012

Communal Featured on SassyScoops!

This week the lifestyle review pros at SassyScoops will be featuring reviews of their recent visit to Communal. We’ve been told to expect reviews posted Monday, Wednesday and Friday.  And, Friday’s review will feature a $100 giveaway so you’ll definitely want to check that out!  Cheers!

Written by:
Julie Dayley

Apr 09, 2012

We Need Someone to Count Our Beans!

Heirloom Group is looking for a Financial Controller to join our team.  Are you interested in managing the financial well-being of a fast-paced group of diverse food service enterprises?

 

You will be working in an extremely dynamic organization and will be responsible for almost all things financial for our company. We are a smaller company now but are experiencing rapid growth and need someone with an eye to the future who is willing to share their ideas for how to get there. Someone who can think on their feet and is flexible to a lot of change.

For those who are still reading this, make no mistake, this is a very tough job and is not for the faint of heart. If you are wanting to sit at the desk all day and only stare at your computer this is not the job for you (although there will be plenty of staring at the computer).

Here are some of the requirements we will need:

  • Self motivated
  • Excited about life & where you are going
  • Fluent in excel
  • Fluent with GAAP
  • A willingness to accept that a mac is a better computer and make the switch(if you haven’t already seen the light)
  • Extremely organized
  • Enjoy great food (we are a restaurant group after all)

People can email resumes to colton@heirloomgroup.com

Apr 06, 2012

Thanks For the Love City Weekly Readers!

In City Weekly’s 23rd Annual  Readers’ Choice “Best of Utah” Awards, Communal and Pizzeria 712 repeated as the winner and runner up for Best Utah County Restaurant!  Our gratitude to everyone that voted for us and all those helping us make the Heirloom restaurants something special for our community to enjoy  — our great team and all our lovely customers!  Rounding out the top three was another downtown Provo establishment, our friends just up the street from Communal,  Daniel Shanthakumar’s Bombay House.

Dining at the Communal table. Photo courtesy of City Weekly

City Weekly said:

Best Utah County Restaurant — Communal  *Readers’ Choice*

True to its name, Provo’s Communal restaurant offers communal seating for those who enjoy meeting and making new foodie friends. The big communal table in the front of the restaurant is this eatery’s centerpiece. And it’s not unusual to see former strangers sharing bites of food and discussing the merits of, say, the roasted Brussels sprouts with hazelnuts versus farro with winter squash and braised greens. For the not-so-social, no worries: Not all seating at Communal is communal; you can even belly up to the counter and snag a solo stool. One thing is certain: You won’t find better contemporary American cuisine in Utah County.

2. Pizzeria 712

3. Bombay House

Come see us at an Heirloom restaurant soon!
Written by:
Julie Dayley

Apr 04, 2012

An Invitation and a Tasty Tidbit!

Our April Instructional Dinner is next Monday and, as of this morning, we have just a few spots left open.  We invite you to reserve your spot today!  In the meantime, enjoy this tidbit!

 

baked parsnip puree, Rockhill Creamery Gouda, toast

Do you consider parsnips elegant and rich?  The chefs at Pizzeria 712 have provided this recipe for parsnip dip that will satisfy any craving for gourmet cuisine.  In line with our modus operandi, the ingredients are simple, the preparation thoughtful and caring, the presentation most appetizing.  Try this at home and watch the crowd gather and return time and again for more.  Bon Appetit!

Parsnip Dip:

  • 6 Parsnips
  • 1 1/2  c. Cream
  • 1 1/2 c. Milk
  • 1 c. Grated Cheese (we use Rockhill Creamery gouda)
  • Bouquet Garni (bundle of parsley, thyme, bay leaf)
  • salt and pepper to taste

Method:

Dice the parsnips. Cook half of the parsnip with the milk, cream, and herbs until soft.  Roast the other half of parsnip until just soft. Remove herbs then puree dairy and parsnip mixture until smooth. Add cheese and salt and pepper. Serve as is or bake with grana padano on top … just until the cheese is bubbly and golden brown.

Join our Instructional Dinner on Monday and discover more deliciousness!

Instructional dinner at Communal (102 N University Avenue, Provo)

Monday, April 9
6 – 9 pm
$55
Call Pizzeria 712 (801-623-6712) to reserve your spot!

Written by:
Julie Dayley

Apr 03, 2012

Justin Soelberg!

Justin Soelberg serves as Head Chef at Communal Restaurant.  Prior to taking the helm in the Communal kitchen, Justin was Sous Chef with Cafeteria Co. in the employee café at Vivint.

Justin, who is cousin to Colton Soelberg, grew up in Boise, Idaho.  And, although he has only lived in Provo for a short time, he has already grown to love his new home!  Justin especially enjoys living close to nearly all his extended family.

A graduate of French Culinary Institute, Justin worked in two NYC restaurants, Aix & Michaels, while attending the Institute in 2004.  Justin later moved to Chicago to work at Custom House Tavern.  During his time in Chicago Justin staged at Alinea and Roxbin.  Roxbin was named in the top 5 best new restaurants in America.

Having landed at Communal, Justin is happy to be working in a place where everyone knows your name and where he can make the quick, four block trip from his Provo Center St. studio apartment to work on foot.  This is a true “neighborhood joint” which Justin finds enormously satisfying.

Not only has Justin taken on a transformation of the Communal menu, but the playlist has also benefited from his diverse tastes.  Guests now enjoy a little something for everyone.

Though Justin enjoys all styles of cooking, he takes much satisfaction in the skill of roasting the perfect chicken.  He enjoys eating sushi, Thai, French, Southwestern … all cuisine styles when done with heart, care and seasonal mindedness.

That he is involved with what he considers a great group of eateries and is extremely gratifying for Justin.

When Justin is not manning the kitchens at Communal he enjoys many forms of play.  Whether he is biking, swimming, shooting nerf guns or just enjoying the company of his five year old son, Justin’s main priority is not being too serious.

~ photos by Alyssa Vincent

Written by:
Julie Dayley