Archive for the ‘Pizzeria 712’ Category

Oct 08, 2015

New Ventures: Heirloom Restaurant Group and Blue Sparrow Hospitality

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After many, many amazing years working side by side, Colton & Joseph have decided to take the brave next step in each of their careers which means an end to their working partnership.  This partnership has been the genesis of so many great opportunities, not the least of which are Pizzeria 712, Communal, Mountain West Burrito,  Heirloom Catering & Heirloom Cafeteria Co.  These would never have come into existence if Joseph & Colton hadn’t met up and deciding to take the jump into the great and exciting unknown.

Now it is time for them to take another great leap, this time striking out on their own.  Joseph will be operating under his new companies name, Blue Sparrow Hospitality while Colton will keep his operations under the Heirloom Restaurant Group name.  Joseph will be taking over operations of Pizzeria 712 & Mountain West Burrito and Colton will be at the helm of Communal, Heirloom Catering and Heirloom Cafeteria Co.

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This change allows both of this fine gentlemen to continue the evolution of their companies and imbue them with even more of that special sauce that has made them so amazing already.  Joseph and Colton look forward to many adventures ahead and wish each other nothing but success for their future ventures.

-Colton Soelberg

 

Aug 24, 2015

Dale Allred’s Heirloom Tomatoes

If there is anybody who can grow the most delicious tomatoes, it is Dale Allred. Delivering over 30 varieties of heirloom tomatoes weekly to Heirloom Restaurant Group, it is incredible to be able to taste the difference between each variety and see how different a simple tomato can be. They are so good, that we have a hard time using any other tomatoes when they aren’t in season, so we don’t even try. Currently on the Pizzeria 712 and Communal menus, we are offering two very different and very delicious tomato salads, both for a very limited time only while these tomatoes are in season.

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Left (Communal): Dave Allred’s heirloom tomatoes with Sugar Sweet Farms watermelon, served with fresh burrata and basil puree.

Right (Pizzeria 712): Dave Allred’s heirloom tomatoes with fresh handpulled mozzarella, balsamic vinaigrette, olive oil, and finished with basil from La Nay Ferme.

 

Photographs by Christine Armbruster Photography

 

Jul 21, 2015

Menu Changes over at Pizzeria 712

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Summer is in full swing here at Pizzeria 712, dishing up local fare of beets, tomatoes, and asparagus. One of our fastest changing times of the year, when we get so excited about all the fresh goodness coming in from local farms, you will just have to come in on a weekly basis to keep up with our menu. Recent editions of our menu have included new pizzas, revamped little bites, and even some new desserts to save room for.

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Marinated purple and golden beets with house made ricotta, truffle oil, and served with a side of crostini.

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Soft burrata with sun dried tomato romesco on crostini.

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As an appetizer or side, try our roasted asparagus with avocado aioli and breadcrumbs.

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The Mushroom Pizza, made with roasted mushrooms, house made ricotta, olive oil, and thyme.

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The Asparagus Pizza, topped with red onions, pistachios, roasted asparagus, parmesan, and olive oil.

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Two new pizzas: Three Little Pigs with biscotto ham, sausage, and bacon over tomato sauce and mozzarella, and The Jalapeño with speck, thinly sliced pineapple, jalapeños, with tomato sauce and mozzarella.

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Buttermilk panna cotta with a sweet blackberry compote.

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Blueberry crisp with vanilla ice cream.

Jun 26, 2014
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A Day in the Life: Pizzeria 712 Cook

 

Prep Cook Arrives at 8am

This is when we begin preparing the many things we need for our guests to have a fresh and delicious meal.  First thing’s first, we throw together some pizza dough and press it. Then, we move on to preparing the pizza toppings, including tomato sauce, fresh herbs, veggies, cured meats and bacon.  Pulling our own fresh mozzarella around 10:30 every day is key, as we like to ensure that the cheese is never more than 24 hours old. We braise shortribs, make polenta, portion out meats and cheeses and marinate beets.  Dessert preparation may be our favorite part! We make chocolate pudding from a crème anglaise recipe with 2 lbs. of chocolate added. In one of our recent desserts, we highlighted amazing honeycomb from Slide Ridge Farms, served with fresh fruit – blueberries and apricots! We are now featuring peaches and cream and are looking forward to other desserts with seasonal summer fruits. We try to create simple recipes with extra care in order to let each ingredient shine.

Slide Ridge Honeycomb with Blueberries and Apricots

Lunch Service

Before lunch begins at 11:30, we set up our line so that we are clean, organized and stocked with everything we’ll need for each menu item. As lunch guests pour in, we carefully prepare salads, sandwiches and pizza so that they not only taste delicious, but are aesthetically pleasing. We love being in an open kitchen so that we can see all of the faces as they enjoy what we have created.

heirloom tomatoes with house-made pesto and burrata

Changing of the Guard

As lunch service starts to wind down, we close down our line and once again, go back to preparing the food for dinner service. Our dinnertime counterparts arrive and we all help to finalize and prepare everything we’ll need for that evening.

P712 Kitchen

Family Meal!

This is when we take whatever leftovers we have and experiment to see what fun dishes we can test out on the staff.  We like getting to be creative with limited ingredients, whether it’s making omelettes with leftover egg whites from the chocolate pudding or shortrib tacos with homemade salsa. Family meal is the time when we get to sit down with our fellow employees, share a few laughs, some delicious food and go over the events of the upcoming evening.

Bacon, Potato, Ricotta, Clifford Farm Egg; Romana, Tomato, Mozzarella, Chili & Capers

Dinner Service

The guests come rolling back in at 5 o’clock, but we have been prepping all day and are ready to go! We have the oven fired up and a couple of cooks switching off between topping and throwing, and turning and pulling the pizzas. One sets up appetizers, one gets salads and desserts. We throw on some finishing touches and send them out for our guests to enjoy. The energy in the restaurant around this time is infectious and we love feeling the good vibes while we work. Guests will come talk to us and we get to interact with them and (humbly, of course) accept their praise. Just another perk of working in an open kitchen!

Slide Ridge Honeycomb

Closing Time

As the restaurant slowly empties, we reflect on our evening while cleaning up. What went well? Did anything go wrong? What can we adjust for tomorrow? As we finish up, we get the food put away and the restaurant sparkling again; another successful service on the books.