Archive for May, 2011

May 31, 2011

Interested in Joining the Heirloom Restaurant Group Team? Front-of-House Position Available.

The Heirloom Restaurant Group’s front-of-house staff is responsible for making our guests feel welcome, well cared for and ensuring guests return and become regulars because of the unique dining experience we create. Being able to genuinely connect with guests on a high level is a critical skill each server/host must possess. You must also have a “can do” attitude about all challenges with which you’re presented.

A strong knowledge and passion for food is imperative to anyone’s success at our restaurants. Because our servers and hosts are the main line of communication with our guests, we require you to develop a thorough understanding of our menu and our local purveyors in order to create a unique experience for our guests. The high standards of our restaurants require staff with intelligence, strong reasoning and exceptional service and hospitality skills.

Definition of Service: The action or process of serving food and drinks to customers

Service Must Haves:

  • At least 21 years of age
  • Restaurant experience
  • Ability to demonstrate competency as outlined in the training schedule
  • Ability to multi-task and think quickly
  • Requires little coaching, can think on their own and take accountability
  • Self-motivated
  • Maintain a current state alcohol serving permit
  • Flexible schedule to work any shifts needed, including weekends and some holidays
  • Ability to purchase server uniform including shirt and shoes upon hiring

Definition of Hospitality: The friendly and generous reception and entertainment of guests, visitors, or strangers.

Hospitality Must Haves:

  • Positive, energetic, friendly and outgoing
  • Respectful of guests and fellow employees
  • Team player
  • Committed long-term
  • Smart, hard working and a quick learner
  • Clean, tidy, confident personality
  • Honesty

If we believe you have good potential to join our team, you’ll be contacted for an interview.  After a successful interview, you’ll have the opportunity to demonstrate your service and hospitality skills by performing a “stage” (pronounced: st-a-gz) … which is basically an audition.  You’ll perform the role of a back server for a few hours so we can see how you perform and interact with guests.  A stage is an important opportunity for both you and us to see if you’re a good fit for our team.

So, if you’re interested in working in an expectational culture with passionate people, submit your resume with a cover letter to or bring them to either of our restaurants:

  • Communal: 102 N University Avenue, Provo, UT
  • Pizzeria 712: 320 S State Street #185, Orem, UT
May 30, 2011

The Buzz about Mason Bees — Our Native, Local Pollinating Machine!

You’ve probably heard that honey bees, a European import, aren’t doing so well.  Research has failed to identify a specific problem but it’s pointing to a combination of factors and a sydrome dubbed Colony Collapse Disorder. While apiarists (honey bee keepers) are doing all they can to address the situation, a bee native to North America and common in Utah is quitely doing what it’s always done, pollinating like mad — and it’s garnering new interest for doing so.

Mason bees, also referred to as the solitary bee or orchard bees, do not make hives nor do they produce honey. They are also very docile and don’t sting!  But what they do do is pollinate like nobody’s business.  Their pollinating activity during their short life span is simply amazing when compared to the honey bee.  It takes as many as 100 honey bees to match one female Mason bee’s pollinating productivity!

That’s right, the females are the work horse (shout out to all the ladies!) and they work tirelessly from sun up to sun down collecting pollen, creating nests and laying eggs during their one to two month life span.   They could be the ultimate working Mom!   As soon as the female Mason bee emerges in early spring, she mates — and then she gets down to business.

Mason bee couple -- date night!

Mason bees garner their name from how the females nest … they create mud “cells” in small holes.  If you have fruit trees, strawberries, raspberries, any spring blooming plans or are just interested in helping out the local enviroment, you should consider providing a place for Mason bees to nest.  You can even order Mason bees from Utah from vendors like Mason Bees for Sale.  You can purchase or easily make a Mason bee friendly nest and place it in your yard or in your garden.  Again, the Mason bee does not sting and they’re very interesting to observe.

One type of Mason bee nest

Nesting block with Mason bee nests built

If you put up a nest now, you may have some local Mason bees create nests … but if you’re interested, at the least you can plan to purchase some Mason bees and be all ready to go for next spring.  At any rate, just google “mason bees” and you’ll find all kinds of information about this native, local blessing.  If you decide to take action, we’d love to hear about your experience with and advice about Mason bees!

Written by:
Julie Dayley

May 28, 2011

Provo’s Farmers Market Opening Next Saturday!

Each year we happily welcome back Provo’s Farmers Market, where craftsman, farmers and others from Utah County have the opportunity to share their local goodness with the general public. The 2011 Market opens next Saturday, June 4th, and runs every Saturday from 9 am – 2 pm through October 29th.

Provo’s Farmers Market is located in the nice and shady Pioneer Park located at 500 W Center Street. You can be sure we’ll be around, perhaps we’ll see you there!

May 27, 2011

Kick off Memorial Day Weekend with Brunch at Communal!

There’s really no better way to start a long weekend than enjoying a great Saturday brunch with family and friends — so join us!

We just got the word from Chef on this Saturday’s featured items, and here they are (including, back by popular demand, the Pine State biscuit sandwich):

  • eggs Benedict home fries, fries or salad 11
  • ham and cheese crepes 8
  • crepe suzette with whipped cream 8
  • Pine State biscuit sandwich home fries, fries or salad 12
  • eggs in a basket 6

And, of course, you can also order from our everyday breakfast menu.

Communal brunch features:

Saturday brunch: 9 am – 2 pm

Reservations are always a good idea.

Our take on the Pine State biscuit breakfast sandwich features our house made bacon, fried egg, cheese, fried chicken & gravy. Dive in!

Communal eggs Benedict -- simple, rich and delicious featuring our fresh, house made Hollandaise with choice of home fries, fries or salad.

May 26, 2011

Creamery in Midway Opens This Week!

This past Monday, May 23, kicked off the Grand Opening Week for the Heber Valley Milk and Heber Valley Artisan Cheese Creamery created by the Grant Kohler family.  Grand Opening celebrations continue through this Saturday and include prize drawings, discounts, free samples, and creamery products available for purchase.  You can also check out calf petting on both Friday and Saturday this week, and on Friday they will be making cheese for anyone who would like to watch. Regular hours will be Monday – Saturday, 9 am – 9 pm.

The Kohler family dairy farm originated in 1929, and eighty two years later this 4th-generation dairy farm continues to produce the finest milk — from which they’re now creating the most supreme Artisan cheeses. Come see their new creamery located on the farm.  If you are interested in visiting Heber Valley Artisan Cheese (as you should be) you can find them here:

920 North River Road
Midway, UT
View Map

Click on their logos below to see their Facebook pages:

Congratulations and best wishes to the Kohlers!

May 25, 2011

Fresh From the Communal Smoker — House Made Sausage!

One of the many ways we pay homage to the wonderful Berkshire pigs provided to us by Christiansen Family Farm in Vernon, Utah, is with our house made sausage on the Communal lunch menu.  We’re currently serving our house smoked sausage with roasted red pepper and onions and a house baked ciabatta crostini!  Fantastico!

Communal lunch hours:

Tuesday – Friday 11:30 am to 2:30 pm

Reserve online or phone 801-373-8000.

Written by:
Julie Dayley

May 24, 2011

Congratulations to our Friends at Amano!

Once again Amano Chocolate has cleaned up in London at the 2011 Academy of Chocolate Awards. This is the second time our beloved Amano Chocolate has been honored in this prestigious competition.  In 2009 Amano became the first American chocolate company to win The Academy of Chocolate’s Gold Medal for their Amano Madagascar Bar and five additional awards.

beautiful confections seen courtesy of Amano Chocolate

Amano chocolates were awarded in five categories and the company received a sixth award for packaging.

The awards include:

  • Gold for Amano Dos Rios palet d’or in Best Filled Chocolate – plain category
  • Silver for Amano Dos Rios in the Bean to Bar Best Dark Bar category
  • Silver for Amano Chuao also in Bean to Bar Best Dark Bar category
  • Silver for Amano Ocumare in Best Milk Bean to Bar category
  • Bronze for Amano Cinnamon pecan in the Best filled chocolate – nuts category
  • Silver for Amano bar packaging

Art Pollard was on hand to receive the awards last week at the annual Academy of Chocolate awards ceremony on May 18, 2011, at Fortnum & Mason, Piccadilly, London, England.

Is it any wonder we favor Amano Chocolate for our recipes?  Heirloom is showcasing our Amano love in the chocolate creme brulee currently featured at Communal and our Amano chocolate cheesecake at Pizzeria 712 which features a salted chocolate shortbread crust and is topped off with Amano chocolate sauce and cocoa nibs.

Congratulations Art Pollard and team at Amano!  Be sure to stop by the Amano factory and storefront in Orem for a tasting of their amazing chocolates and to congratulate them in person.

And if that isn’t enough Amano celebration for you, tune in to watch Amano Executive Pastry Chef, Rebecca Millican, as she competes in an upcoming episode of  “Food Network Challenge”  entitled “Wild West Chocolate” which aired Sunday, May 22 and repeats:

  • May 24, 2011 – 11:00 PM ET/PT
  • May 25, 2011 – 2:00 AM ET/PT
  • May 28, 2011 – 6:00 PM ET/PT

Written by:
Julie Dayley

May 24, 2011

More Springtime Freshness a la Heirloom at Communal!

Check out this beautiful springtime creation currently featured on the Communal lunch and dinner menus.  This salad of new potatoes, red and golden beets, asparagus and radish is lightly finished with vinaigrette.  Beautiful!  Please join us soon for your dose of spring!

Written by:
Julie Dayley

May 23, 2011

Communal Welcomes New Eateries to Downtown Provo!

All kinds of things are happening in Historic Downtown Provo … the Utah Valley Convention Center is well underway and the NuSkin expansion project just started — and on the eatery front, we’d like to welcome some new friends too!

Looking north from the corner of Center Street and University Avenue towards Communal. We're thrilled to be part of what's happening in Downtown Provo and would like to welcome all the new, locally owned and operated eateries! Photo courtesy of Provo City's Flicker account.

New neighbors to Communal which are open or will be soon are:

From sandwich shops to ethnic fare to our own American Bistro, with so many dining choices in Downtown Provo, you should really head Communal’s way even if you’re not dining with us.  Here, in no particular order, are some more of your locally owned and operated dining choices when hitting up Downtown Provo:

All these friends are within blocks of Communal!  Downtown Provo is certainly THE place for locally owned and operated eateries.  We hope to see you Downtown soon!

Written by:
Julie Dayley

May 22, 2011

Catering Co. at Zions Bank Art Event

Last Thursday the Catering Co. had the pleasure of catering a private art event held at the Zions Bank Financial Center in Historic Downtown Provo.  Three hundred guests enjoyed great art, soothing music, amazing food and beautiful views from the 5th floor.

The menu for this event included:

  • Petite Steak Sandwiches
  • Tarte Flambe
  • Crostini with Hand Pulled Mozzarella & Basil
  • Soup Shots
  • Miniature Cheesecakes
  • Petite Apple Tarts
  • Assorted Cookies

We really enjoyed working with the great team at Zions Bank to put on such a cool event.  Don’t hesitate to contact the Catering Co. to help make your event a great success too!

~ photos by Alyssa Vincent

Written by:
Julie Dayley