Archive for November, 2014

Nov 24, 2014

Small Business Saturday – #ShopSmall

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Nestled between Black Friday and Cyber Monday is Small Business Saturday—this year it falls on November 29. Support your neighborhood and local, small businesses by shopping small! American Express has teamed up with small businesses all over the country to spread the word. For Amex card holders, register in advance of Saturday to receive up to $30 back when you make purchases at participating businesses.

We love being a part of the vibrant business communities in each neighborhood where the Heirloom restaurants are located. Downtown Provo is sharing their downtown gift guide and other goings-on downtown on Saturday. See their Instagram account (@downtownprovo) for more information.

This infographic below from Shop Small shares more details on the impact that shopping locally can have on the economy in our communities.

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Nov 22, 2014

Holiday Gift Card Sale

Heirloom Holiday Gift Card Sale

Heirloom gift cards can be purchased at Pizzeria 712, Communal, or Mountain West Burrito. For each $50 spent on gift cards, you will receive a $10 gift card!  Gift cards can also be purchased online. To receive your $10 gift card for an online gift card purchase, please forward your confirmation email to marketing@heirloomgroup.com.

We are also continuing to accept Thanksgiving orders through Saturday November 22! Please send your orders to thanksgiving@communalrestaurant.com.

Nov 06, 2014

Thanksgiving Recipe: Wild Mushroom & Chestnut Stuffing

With Thanksgiving approaching, we wanted to share this recipe from Colton for Wild Mushroom & Chestnut Stuffing. It originally appeared in an article in the Daily Herald back in 2004, before the Heirloom Restaurant Group had even begun. It is a twist on the classic Thanksgiving stuffing if you are looking for something new to try this year!

We are also introducing Thanksgiving sides from Communal—you can order sides, salads, and desserts in advance through November 22 for pick-up on November 26, the day before Thanksgiving. See the list of sides, salads, & desserts with more information here.

Wild Mushroom & Chestnut Stuffing

  • 6 TBSP canola oil
  • 2 TBSP butter
  • 1 c. diced onion
  • 1 c. diced carrot
  • 1 TSBP chopped garlic
  • 1 TBSP chopped sage
  • 2 TBSP chopped thyme
  • 1 c. cooked chestnuts
  • 3 TBSP honey
  • 2 c. mixed mushrooms (chantrelle, black trumpet, crimini, portobello)
  • 8 c. bread cut into croutons (focaccia, sourdough or baguettes)
  • 3 c. turkey stock
  • 1 egg
  • salt and pepper

Pre-heat oven to 350 degrees. In heavy bottomed sauté pan, melt butter over medium heat. Add onion, carrot and sweat (cooking with no color) for 10 minutes. While this is cooking, cut bread into croutons and toast in oven until dried out, 5-8 min.

When vegetables are ready add garlic, sage, thyme and cook 2 minutes more. In large sauté pan add 1 TBSP canola oil and turn heat to medium. Add chestnuts and toss to coat in oil. Continue stirring chestnuts until they begin to turn light brown. Add honey and continue cooking 2 minutes, until they are nicely glazed.

Pull from heat and when cool chop roughly.

Prep mushrooms by carefully removing any dirt with a dish towel then cutting them into julienne. Place large sauté pan on high heat and warm pan for 1 minute. When pan is very hot add 2 TBSP canola oil and immediately add mushrooms.

Toss to coat in oil then let sit for 30 seconds. When the bottoms begin to caramelize give them a toss and cook for 3 more minutes, until they have released their liquid and have cooked down. Pull and set aside.

In large mixing bowl add cooked vegetables, croutons, chestnuts, and mushrooms. Mix well. Slowly begin pouring stock into mixture while using other hand to incorporate. You want the mixture to be moist but not soggy so you may not need all the stock.

Keep aside in case you need to add more while cooking. Once you have the right amount of stock in, add salt and pepper to taste. Once it is good and tasty crack the egg directly into the stuffing and mix well.

Transfer over to large casserole dish and cover with aluminum foil. Place into 350-degree oven and bake 50 minutes taking care to check during cooking to see if it is drying out and you need to add more stock.

Pull off aluminum foil for the last 10 minutes if you want a nice golden crust on top.

Nov 03, 2014

Let Communal help you make Thanksgiving great!

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Thanksgiving is a time of tradition and celebration. This year we wanted to share some of our favorite Thanksgiving culinary traditions with you. Communal is offering sides, salads, and desserts for sale and pick-up the Wednesday before Thanksgiving. Many of these dishes are currently on our menu or have been menu staples in the past and each dish will come with instructions on how to serve and/or reheat it.

Sides (serves 6) : $14 each

  • Mashed Potatoes
  • Roasted Brussels Sprouts
  • Winter Squash with Brown Sugar Glaze
  • Potato Gratin

Salads (serves 6) : $18 each

  • Spinach Salad with Blue Cheese, Cranberries, Pickled Red Onion, & Red Wine Cream Vinaigrette
  • Spinach Salad with Toasted Pecans, Roasted Sweet Potatoes, Bacon, & Molasses Vinaigrette
  • Endive with Pickled Beets, Feta, & Honey Vinaigrette
  • Caesar Salad, Shaved Parmesan, Croutons

Dessert (serves 6) : $16 each

  • Allred Farms Apple Crisp
  • Butternut Squash Gingerbread with Whipped Cream

Please send orders to thanksgiving@communalrestaurant.com or contact us at 801-373-8000. We will accept orders through 10pm on Saturday November 22. All orders will be prepaid on Monday November 24. All food will be available for pick-up on Wednesday November 26 from 3pm-9pm.