Archive for January, 2014

Jan 27, 2014

Mountain West Burrito: Southwestern Cobb Salad

MWB cobb salad

We’re excited to announce some new additions to the Mountain West Burrito menu: the Southwestern Cobb salad, medium salsa, and some new flavor profiles—fajita chicken, and chimichurri for our steak burritos.

At our menu tasting prior to rolling out these new items, we tested several new salads. Based on the comments and critiques of our chefs and tasters, we pulled the best features of each into our Southwestern Cobb salad, which features fajita chicken, crispy tortilla strips, and jalapeño-parmesan dressing. In addition to a wonderful mix of flavors and freshness, we love the array of color in this salad.

One request we have heard for months from MWB fans was a plea for another salsa with more heat. We love our fresh pico and hot (and not-so-hot) sauce, but for those who wanted a happy medium, we now have just that—a medium salsa. By default, when ordering you will still receive the old classic tastes you know and love. If you want to give any of the new items a try, just let the cashier know as you are ordering!

The new menu items are available at the Provo State Street and Lehi locations. We hope to see you soon and hear what you think!

 

Jan 17, 2014

Valentine’s Day at Communal

Communal-VDay-2014

Be our Valentine? We are now accepting reservations for Valentine’s Day at Communal. Space is limited—reserve your seat now.

 

Menu

Starter

Taste of Beets

Pistachio Dill Pesto, Jicama, Utah Goat Cheese

or

Apple Rutabaga Soup

Apple Chutney

Fish Course

Utah Trout

Grapefruit, Braised Cabbage, Rutabaga, Celery Root

Protein Course

Bavette Steak

Brussels Sprouts, Mushrooms, Roasted Shallot Bordelaise

or

Duo of Chicken

Kale, Pan Jus, Marble Potato

Dessert

Berry Trifle

or

Amano Chocolate Mousse

Chocolate Torn Cake, Cocoa Nibs, Citrus

Jan 15, 2014

Recipe: Whole Roasted Chicken with Apples, Oranges & Fresh Thyme

 

This is the perfect time of year to enjoy savory roasted meats with stored apples and fresh in-season citrus. Don’t forget to save the leftovers and make a delicious stock for winter soups and stews.

2 whole chickens
2 apples
2 oranges
10 springs fresh thyme
gizzards from chickens
salt and pepper to taste
olive oil
butter, melted

Heat oven to 425 degrees.

Cut the apples and oranges into large chunks. Combine with gizzards, thyme, salt, pepper and olive oil in a large bowl. Crush the ingredients together with your hands.

Stuff the chickens equally with the mixture and truss the chickens with butchers twine.

Season the outside of the chickens with olive oil, salt and pepper and place in the roasting pan.

Slide pan into oven and roast for 15 minutes or until lightly browned, basting with the melted butter often. Turn the oven down to 350 degrees and continue roasting for 30 minutes or until a thermometer in the chicken reads 160 degrees.

Let the chickens rest for 10 minutes, carve and serve.

Jan 13, 2014

Enjoy the New Waffle Love Location

waffle love vip collage

Come and enjoy a delicious homemade waffle topped with nutella, your favorite berries and whipped cream at the new Waffle Love location right next to Mountain West Burrito in Provo.

Store Hours
Monday through Thursday: 11 am to 10 pm
Friday: 11 am to 11 pm
Saturday:  9 am to 11 pm

Store Address
1796 North State Street 950 West, Provo

Jan 03, 2014

Bringing in the New Year at Communal

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New Years Eve was filled with great food, drinks and wonderful company at Communal Restaurant. A five course meal was served featuring: appetizers, warm winter soup, fresh greens, buttered lobster, short ribs and of course dessert. We can’t think of better way to celebrate the New Year than by enjoying local delicious food and appreciating community. Thanks to those who joined us for this memorable evening.

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Jan 02, 2014

The Ultimate Comfort Food at Pizzeria 712

p712_macncheese

There’s nothing quite like a creamy bowl of noodles. Come in from the cold and enjoy the ultimate comfort food, mac and cheese. This Pizzeria 712 dish features gouda cheese, a touch of crimini mushrooms, house bread crumbs and succulent crispy speck.