Archive for October, 2013

Oct 29, 2013

Cooking Peas


With the weather cooling, this is a great time of year to find to local peas. Freshly shelled peas are great right out of the pod for a quick and healthy snack. They also make a great addition to any salad, but need to be cooked correctly for a nice flavorful addition and not an overcooked, mushy vegetable.

To cook the perfect peas you’ll need a couple things: a pot of boiling salty water, a strainer, and an ice water bath (a bowl or pot full of cold water and ice). First, shell and rinse your peas. Blanch the peas in boiling water for one minute, remove peas from water, place in strainer and submerge in ice-water bath.

This cooking technique will leave your peas with plenty of flavor and texture to be a wonderful addition to any dish.


This cooking technique was featured at one of our Communal cooking classes. Join us on the first Monday of every month to learn from Heirloom’s talented chefs. Reservations required: Call Communal at 801-373-8000 to reserve your seat today.

Oct 25, 2013

Join us for Lunch Tomorrow


Join us for the Communal brunch tomorrow, served every Saturday from 9-2. Enjoy this delicious Farm House Burger with Cheddar, Tomato, La Nay Ferme Greens and an optional addition of a Clifford Farm Egg. See the full menu here for other great options now serving at the Communal brunch.

Oct 22, 2013

Now Serving at Communal: Hanger Steak & Tomato Carpaccio


The last of summer and fall’s flavors are still lingering on the Communal Menu. Come in today to enjoy local tomatoes from La Nay Ferme is this colorful dish: Heirloom Tomato Carpaccio with Sorrel, EVOO, Toasted Pine Nuts and Crushed Black Pepper.

For the main course, enjoy a sustainably raised steak from Niman Ranch in this hearty dish: Jones Beef Hanger Steak with Piquillo Pepper Chutney and Garlic Chips.

A full menu change moving into winter flavors is coming November first so come and enjoy these dishes while they’re still here.

Oct 09, 2013

Recipe: Peach Crisp with Vanilla Bean Ice Cream

As promised, here’s a delicious recipe using Allred Orchards peaches. There’s nothing like the sweetness of a fresh, juicy and of course local peach this time of year. It always goes too fast and then we’re anxiously awaiting the stone-fruit season of next year.

Buy extra peaches from the market this week or stop by Allred Orchards to enjoy one of our favorite uses for this fruit… peach crisp. Now just to avoid confusion, this is different from cobbler. Cobbler is traditionally made with biscuits and crisps are traditionally made with buttery, granola topping. Enjoy!

Peach Filling
7 peaches, washed and cut
1 cup brown sugar
1 1/2 cups sugar
1/4 cup corn starch
1 vanilla bean, halved and cleaned

Place peaches in the baking dish. Mix the brown sugar, sugar, and corn starch together and sprinkle on the peaches. Add the insides of the vanilla bean and mix well. Cover with tinfoil and bake for 30 minutes. While peaches are baking prep your crisp.

Crisp Topping
1 pound butter, unsalted
1 1/2 pounds flour
1/2 pound sugar
1/2 pound brown sugar
1/2 pound granola or oats

Press the slightly softened butter though the oven rack, into the bowl. Or just cube the butter with a knife. Add the flour and sugars and cut in the butter with your hands until flaky. Add the granola or oats.

When peaches are soft remove from oven and allow to cool slightly. Pull the tinfoil off, add the crisp topping and cook until brown and crisp. Serve warm with your favorite vanilla bean ice cream.


This dessert was featured at one of our Communal cooking classes this summer. Join us on the first Monday of every month to learn from Heirloom’s talented chefs. Reservations required: Call Communal at 801-373-8000 to reserve your seat today.

Oct 08, 2013

Local Spotlight: Allred Orchards


Have you felt the magic of growing something from seed? … Sitting down to a beautiful dinner which you fully produced from planting, growing, harvesting and preparing. It’s hard to describe the self-gratification. Mr. Allred produces some of the best fruit in the valley because he knows and understands this feeling. From Allred Orchards:

“It must be in the genes, this ‘love of growing things.’  Or, is it passed from one generation to another because of a loving example seen by those who come later?  Whatever the reason, there has been and continues to be a love of the soil, of the things that grow in it and are harvested from it, in the family of Rey Allred.”

Communal Restaurant and Pizzeria 712 have long enjoyed the beautiful dishes and desserts that are made with Allred’s fruit. You too can enjoy his local produce by joining us for dinner or by picking up some fruit at Allred’s barn on 2109 North University Avenue in Provo. See a harvest schedule of what’s available and the dates here. Even if you didn’t grow it, you know you’re partaking from someone who’s in-tune with the soil and the food their producing…which is becoming a rare thing in food production these days. Thank you Allred Orchard’s for your dedication to real, local food.

Stay tuned for a delicious recipe using Allred Orchard peaches on the blog tomorrow.

Oct 07, 2013

Come Celebrate the Bounty this Thursday

Every year a wonderful event takes place to feature some of Utah’s finest fare provided by locally owned, independent restaurants, artisans and food purveyors from across the state. The event is hosted by Local First Utah, a company dedicated to empowering and recognizing the value and vitality of locally owned, independent businesses to our communities and our economy.

The evening will consistent of great food and live music, see a full listing of participating restaurants and businesses here. Communal Restaurant will be showcasing Christiansen Farms seared porkbelly with Allred Orchard wine poached apples. Get your tickets for this lovely local event here.

Oct 04, 2013

Mountain West Burrito Announced as Featuring One of the 4 Best Burritos in Northern Utah


Tortilla, Rice, Beans, Cheese, Meat, Veggies… These simple ingredients are used to create one of the most popular dishes in the America’s, the burrito. There are numerous restaurants in Utah featuring Mexican cuisine, so what makes Mountain West Burrito different?

Fast
At Mountain West Burrito, we keep it simple, simple, simple which allows us to be fast, fast, fast. We abide by a very straightforward concept: delicious, handcrafted food without the fuss, but more importantly, without the wait.

Fresh
All restaurants say it, but very few actually do it. To us fresh means made from scratch every day! That goes for our pasture raised meats to organic brown rice and beans. We make EVERYTHING fresh, EVERY DAY! It’s that simple.

Local
We are your local dive. Your hangout. The place where, by the time you get to the counter, we have it made for you because, yes, we’ve noticed that you are here every Thursday and you like the steak chimichanga. We want to get to know you, after all, we are part of the community. We see this as your place, we just make the burritos.

A firm commitment to these beliefs is why KSL recently featured Mountain West Burrito as having one of the 4 best burritos in Northern Utah. Read the full article here.

Join us at one of our three locations for fast, fresh and local burritos. Thanks to our wonderful customers for supporting Mountain West Burrito and making the restaurant one your favored burrito locations.