Archive for October, 2011

Oct 27, 2011

Farmers Planting for Bees

Farmers have started replacing some of their crops with flowers and shrubs to attract and sustain bees and are hoping to lower their pollination costs and restore a bee population devastated in the past few years.  Seems bees do much better with a diverse diet rather than the single crop diet that’s available on large, agribusiness farms.

All kinds of efforts are being aimed at creating a more natural, healthy, sustainable use of bees.  For example, organizations like Partners for Sustainable Pollination awards a bee-friendly farming label to farmers who set aside at least 6 percent of their land for bee forage, minimize pesticide use and have nesting areas and a water source. So far, 120 farms in 29 states have received the label.

Read this great article about our changing mindset towards bees and how to care for them as they care for us.

And of course we can all help by providing bee forage in our yards and gardens.  And we’ve heard Mason Bees are available now for a spring release from our Utah friends at

So let’s be bee friendly!

Written by:
Julie Dayley

Oct 25, 2011

Step Off the Beaten Path to the Red Barn!

Are you looking for a unique way to celebrate fall?  We recommend the short trip to Rowley’s Red Barn at South Ridge Farms just off I-15 in Santaquin.


While there be sure to step in to the cooler and pick out some crisp, local apples to bring home with you.  The country store is full of ideas for your Holiday festivities and gifts.  And, no visit would be complete without a sampling of their farm fresh apple cider donuts. Does that sound divine or what?

Rowley’s Red Barn will be running hayrides to their pumpkin patch and apple bin maze through Saturday, 10/28. Check out their blog for hayride departure times.

Written by:
Julie Dayley

Oct 24, 2011

Communal Fries

It’s what goes perfectly with your lunch.  Share an order of our crispy fries with a friend.

Oct 15, 2011

Good Things All Day at Communal!

And here we start another weekend of good things in Utah.  Speaking of good things, are you hungry for a local bounty inspired feast?  How about feasting your eyes on the brunch creations Ethan and Damien will be preparing today at Communal.

Featured selections:

  • orange, cornmeal johnny cakes, berries, whipped cream 9
  • country fried chicken, biscuit, two clifford farm eggs 11
  • soft scrambled eggs, rockhill creamery baby swiss, creme fraiche, crispy speck, grilled ciabatta toast 8
  • braised pleasant creek shot rib hash, fried multi -color potato, two poached clifford eggs, horseradish cream 10
  • curried heirloom squash soup, pumpkin seeds, apple & celery, house baked whole wheat, toasted seed bread, salad 8


  • allred orchards apple fritters 4
  • pear coffee cake 2.5
  • oatmeal raisin cookie 2


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.

~ photos by Alyssa Vincent

Written by:
Julie Dayley

Oct 14, 2011

Peach Almond Green Bean Salad at Pizzeria 712!

We have really been enjoying the fruits of this years harvest, and one of the best dishes to get a little taste of everything is this delightful salad featuring Allred Orchard Peaches, Raw Almonds, Potato and Green Beans at P712.  If this salad isn’t enough to entice your appetite for something delicious and pretty, you should just come say hello and check out some of the great new art we have on display now.

~ photos by Alyssa Vincent


Oct 13, 2011

Big Nikki to Take Flight!

We just got wind of a super unique event happening this Sunday afternoon at Squaw Peak.  And, we are all invited!

Great Basin Wildlife Rescue will be releasing a female Golden Eagle named “Big Nikki” on Sunday, October 16th, 3pm from Squaw Peak lookout in Provo Canyon!  This event is open to everyone.  The male Golden Eagle “Hansen” will be released earlier in the day at Sundance for the Wounded Warrior Project, a closed event.  Approximately 30 minutes after Nikki is released two Redtail Hawks will also be released.

So, pack a picnic and come enjoy the fall color splendor while sending your best blessings to these glorious winged neighbors!

Written by:
Julie Dayley


Oct 12, 2011

Celebrate the Bounty With Local First Utah!


We’re so blessed to have hardworking folks like those at Local First Utah to help spread the word about the importance of going local.  Their efforts have proven to be invaluable in boosting local economies around the country.  Local farms and businesses are helped tremendously through partnership with Local First Utah.

Local First Utah is presenting the 5th Annual Celebrate the Bounty event on Thursday, October 20.  Please take a moment to check out their event announcement and see how you can be involved.

Written by:
Julie Dayley

Oct 11, 2011

The Cafeteria Co. Partners With Vivint!

Did you know that Heirloom Restaurant Group has been working to infuse our local and sustainable commitment into the corporate workplace around Utah for the past two years?  Operating as Cafeteria Co., we began managing the employee cafe at MonaVie in summer 2010, and then the employee cafe at Vivint in July, 2011.

At Cafeteria Co., our mission is ever present in our minds and always visible to our team and guests.  That’s our mission to:

Build community in partnership with companies that value their employees and recognize a place of work is another home.

Provide nourishment through delicious, fresh and locally sustainable foods to energize people in body and mind.

Create common ground in places where people gather to develop relationships and generate new ideas.

That mission is the driving force for Heirloom’s Jason Talcott as he directs the efforts of his Cafeteria Co. team in the Vivint employee cafe. We’d love to share a bit of Jason’s vision and philosophy:

Jason Talcott, CEC, Cafeteria Co.
My goal with Heirloom Group’s new venture, Cafeteria Co., is to break the mold of managed food service and cafeterias in general. I think there is room in the market for a company that does business a bit different and that pushes the boundaries of what cafeteria food is. That’s not to say that I want the food to be avant garde or ultra cutting edge. We need to stay true to the Heirloom philosophy of fresh, sustainable and approachable. However we want to do it better, fresher and in a more inviting atmosphere than anyone else. We want to develop deep relationships with our clients, to not only give them amazing, beautiful food, but to do it in a way that is both ethical and creates a sense of community.

As we grow this portion of our company, I envision a business that meets the needs of its clients by maintaining the small company feel of a one-off, chef driven concept. A company that is driven at the unit level by the creativity of its on-site chef and the desires of the client rather than a corporate formula; the only mandate being that we create beautiful food that is sustaining, nourishing and remarkable for both its simplicity and care with which it was prepared.

We sure hope to continue serving our community at work and at play for many years to come!

~ photos by Alyssa Vincent

Written by:
Julie Dayley

Oct 08, 2011

Warm Your Yourself By Our Grill Fire!

About the only seats available five minutes after we opened our doors this morning were at the bar where our diners can enjoy a warm beverage and the crackling of the grill fire.  We do have a few spots now and we’ll be here serving brunch until 2pm today so give us a call or just stop in for a tasty bite to warm your bones.



Today’s Featured Selections:

  • christiansen farm pork burger, balsamic onion jam, goat cheese, aioli, lettuce, house portuguese sweet bun 12
  • eggs benedict on house made crumpets, ham, poached eggs, hollandaise, home fries 10
  • country fried chicken, two clifford farm eggs, home fries 9
  • oats and walnut waffle, bananas 8


  • oso onion rings 6
  • ham and cheese potato croquettes 4
  • almond cream cheese danish 2.5

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.

Written by:
Julie Dayley

Oct 04, 2011

Won’t You Join Us at the Jacob’s Cove Barn Raising Event!

Our great friends, the Allred family, who own and operate Jacob’s Cove would like to invite people out to see what they’re doing to expand their operation this winter.  We’re excited to be involved in this fun-filled event.

Jacob’s Cove grows produce with sustainable and 100% natural, pesticide-free and chemical-free practices.  They operate a year-round CSA that serves roughly 400+ families in Salt Lake, Utah, Wasatch and Summit Counties.

They provide produce to fine restaurants including Sundance, Communal, Pizzeria 712, Promontory Club and is also sold at Real Foods Market in Orem, as well as the Downtown and Park City Farmers Markets.

Our  hope is that our local community will rally around and help support the farm and help raise the remaining funds needed for a new greenhouse to replace ones destroyed by winds last spring.  We invite you to come and bring your families and friends to the event.  Take a look around the farm and see how they do what they do.  There will be food and live music. There will also be volunteer opportunities at the event night if anyone wants to help with construction related projects.  They promised–nothing too dangerous. 🙂  Join us in making this an evening to share and celebrate our commitment to local food.