Archive for July, 2013

Jul 30, 2013

The Secret is in the Dough

Simple. Local. Inspired.

These are three words used to describe our restaurant Pizzeria 712. These words can also be used to describe one of the most important components of the restaurant … the dough.

All dough at Pizzeria 712 is made fresh, twice daily. The talented crew whips up 172 dough balls each amounting to 10 oz. everyday.

The flour for the dough comes from Central Milling in the Logan area. Chef Stephen Lott likes their flour because it’s consistent with protein content and quality. He’s looking for a flour with a high protein content because it helps build the gluten, which helps the dough structure and rising. Protein gives the final product a nice bready texture and the raised brown pockets always seen in a our pizzas.

Our recipe for the dough consists of flour, water, salt and yeast. That’s it. Simple and real ingredients for the best pizza possible. The process for making this fresh dough daily goes something like this:

Mix the flour, water and yeast together without the salt. (Salt will kill the yeast). Once well combined, increase the mixer to a higher speed and add dead dough. (Dead dough is dough from a previous day. This helps build the structure and add flavor). Next, add the salt. Hydrate the mixture with a little water.

This part can be tricky. Everything in the environment can effect the consistency of the dough. The amount of liquid added will vary depending on if it’s raining or if it’s really hot outside. So, the chef estimates on liquid and adds more water if needed.

The last time you were enjoying your meal at Pizzeria 712 did you notice an occasional drumming sound in the background? Here’s where that comes in. The speed is increased once again and in one to two minutes the dough will be slapping the bowl, letting diners know that the pizza they’re enjoying was made fresh. This whole process is building up the gluten in the dough, which is important for any good bread texture.

Next, the toppings are applied and the pizza slides into the high heat oven (seven hundred and twelve degrees to be exact). During the cooking process, the water expands in the dough and creates the raised little pockets. We love seeing those on the pizza. Pockets in the dough mean there is good bread structure.

The pizza is then delivered to your table to be enjoyed and remembered.

Our pizzas are constantly changing to highlight the best of the season. Come enjoy fresh made pizza with simple and freshly made dough topped with in-season local ingredients.

Jul 26, 2013

Get Ready for Taste of the Wasatch

One of Utah’s premier culinary events, Taste of the Wasatch, is just around the corner. Come enjoy tasting dishes, specialty foods and drinks presented by the top chefs from over 50 of Utah’s best restaurants, resorts, boutique wineries and craft breweries. Communal Restaurant and Pizzeria 712 will be featuring corn on the cob with a shallot compound butter and parsley, as well as white wine poached local peaches with Amarena Cherry Vinegar. See the full menu for the event here.

Join us on August 4th from noon-4pm at Solitude Mountain Resort. Come please your taste buds with the best food in the state while also enjoying live music and a live and silent auction. Get your tickets here.

One hundred percent of funds raised for this event help support efforts to fight hunger in Utah. According to Taste of the Wasatch’s Web site, “In Utah, one in six children live in homes where they experience food hardship – that means one in six kids do not know where their next meal is coming from, or if they will have one.” There are also hundreds of adults and seniors in Utah who simply cannot make ends meet and are forced to go without food for several meals, or even days. Funds from Taste of the Wastach help alleviate this hunger through food education and nutritional programs. Funds assist in obtaining immediate access to food items for the hungry as well as advocacy for stronger programs and additional hunger alleviation programs in Utah.

Join us for a wonderful event! Purchasing your ticket will help alleviate hunger in our community. Get your tickets for this years Taste of the Wasatch here.

Photography is from the 2012 event and was taken by Mark Benson of Tenacious Len Photography.

Jul 25, 2013

Heritage Week at

You might have Grandma’s secret recipe but sometimes there just isn’t anyone who makes it quite like she did.  We recently honored those people from our past and the dishes that have been past down for generations through Heritage Week at is a company dedicating to helping people understand where they come from. They assist individuals in discovering their personal heritage. Heirloom Cafeteria Company has enjoyed serving employees daily lunch and breakfast for the last year. Last week we celebrating this partnership through Heritage Week.

This is a week for Heirloom Cafeteria Company to celebrate and thank for what they do. The week consisted of fun displays and activities. Heirloom Cafeteria Company employees had the opportunity to display their own personal family history decor and stories in the cafeteria.

All menu items for the week consisted of recipes submitted by employees. The recipes were all from personal family history; employees even included a short backstory of where the recipes came from. employees were then able to vote on their favorite dishes, including: a peoples choice, chefs choice, and an executives choice. One crowd favorite was the Cream of Mushroom Soup. Enjoy this great recipe with your family and look forward to other favorite recipes from Heritage Week on the blog in the coming weeks.

Cream of Mushroom Soup

8 oz mushrooms
4 tablespoons margarine or butter
1 medium onion, chopped
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon white pepper
1 1/4 cups water
1 can (10 3/4 oz) condensed chicken broth
1 cup half-and-half
snipped parsley

Slice enough mushrooms to measure 1 cup;  chop remaining mushrooms. Cook and stir sliced mushrooms in 2 tablespoons of the margarine in 3 quart saucepan over low heat until mushrooms are golden brown . Remove mushrooms with slotted spoon.

Cook and stir chopped mushrooms and onion in remaining 2 tablespoons  margarine until onion is tender. Stir in flour , salt and white pepper.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in water and broth. Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in half and half and sliced mushrooms.  Heat just until hot (do not boil).  Sprinkle with parsley.  4 servings

We want to thank all of the employees who shared these special family dishes with us and for’s dedication in preserving and discovery personal history.

Heirloom Cafeteria Company currently serves hundreds of employees daily at and MonaVie. The Cafeteria Company is part of Heirloom Restaurant Group and is dedicated to exceptional food and community in the workplace.

Jul 18, 2013

Three Great Years with MonaVie

We enjoyed a wonderful celebration on June 28th at MonaVie. We were commemorating the 3rd year anniversary of Heirloom Cafeteria Company serving MovaVie employees daily breakfast and lunch. To enjoy the day, we prepped a large BBQ with grilled corn, ribs, baked beans and more.

The patio was open for outdoor eating with music filling the air. A raffle with over 500 dollars worth of prizes was part of the afternoon activities. MonaVie employees had the opportunity to win grills, a smoker, cookbooks and Real Soccer tickets. It was a delicious and enjoyable day.

Thanks MonaVie for the wonderful day and for three great years together!



Heirloom Cafeteria Company currently serves hundreds of employees daily at and MonaVie. The Cafeteria Company is part of Heirloom Restaurant Group and is dedicated to exceptional food and community in the workplace.

Jul 12, 2013

Come Have Lunch with us at Pioneer Park

This summer, Heirloom Restaurant Group is hosting a booth at the Provo Farmers Market. Something new and delicious is served each Saturday for lunch. Last Saturday featured a Roast Beef Sandwich with La Nay Ferme Greens and a Creamy Herb Dressing.


Location Pioneer Park, 500 West Center Street in Provo

Parking There is designated parking at The Covey Parking Lot directly east of Pioneer Park. The market has hired a crossing guard on the corner of 500 West and 100 South to cross from the parking lot to Pioneer Park.

Details The market is held every Saturday, June-September, from 9am-2pm. See the Provo Farmers Market official site here.

We’d love to see you at the market. Enjoy grabbing lunch and picking fresh produce, plants for your garden, and many other wonderful items, all while supporting local producers and craftsman.

Jul 08, 2013

Cooking Classes at Communal with La Nay Ferme

Have you ever wanted to learn how to make the perfect salad? Or wondered how chefs get those beautiful grill marks on a flank-steak?

For the last three months, community members have been joining us at Communal to learn the arts of professional cooking. We’ve teamed up with local CSA, La Nay Ferme, to provide these cooking classes. Produce from the farm is harvested the morning of the class and featured in what is prepared and enjoyed at each class.

When/Where Classes are held on the first Monday of every month at Communal. Instruction starts at 6pm.

Reservations Required Call Communal at 801-373-8000 to reserve your spot for an upcoming class.

Details Tickets are $40 per person. Tickets include instruction and meal.

In the cooking classes this summer, the talented chefs, Vance Lott and Kris Ricks from Communal and Stephen Lott from Pizzeria 712 have taught participants the tricks of the trade, including: how to emulsify, making and using a bouquet garni, grilling kale, using fresh greens and vegetables, stuffing and trussing a chicken, cooking and using unique grains and many more specialty cooking techniques.

Attendees get to watch the chefs and ask questions throughout the class. Afterwards, everyone dines at the main Communal table to enjoy a lovely meal together. Everyone walks out the door with a pamphlet of recipes to enjoy professional cooking at home.

Join us next month, on Monday, August 5th to learn from talented chef’s, enjoy wonderful cooking and charming company.


Jul 05, 2013

Why Purchasing Local Really Matters

Did you know that locally owned businesses in Utah return four times more money to our economy than national retailers?

As we celebrate the sovereignty of our nation this week, the independence of local business is also being celebrated in this years “Independents Week.” July 1st-7th marks the 11th annual national independents week; it is celebrated by communities across the nation to showcase the vital contributions of locally owned, independent businesses.

As part of this years Independence Week, Local First Utah, is releasing the Utah Study Series. The research demonstrates the economic factors and impact of locally owned businesses on Utah’s economy. Here are a few interesting facts:

  • Utah-owned retailers return 55.3% of their revenue to the local economy. In comparison, national chain retailers return just 13.6% of revenue.
  • Utah-owned eateries collectively return 69.1% of their revenue to the local economy. In comparison, national chain restaurants return just 30.4%. (The graph below details restaurants in Ogden).
  • The conclusion: If everyone in Utah shifted just 10 percent of their spending from national chains to locally owned businesses, 1.3 billion dollars would be keep in the local Utah economy.

Read more about the study and the difference you can make with your purchases here.

Thank you to our customers who choose to support Heirloom Restaurant Group and our eateries. All three Heirloom Restaurants, Communal, Pizzeria 712 and Mountain West Burrito, are all proud to be part of Local First. There are many more great restaurants and retailers to support. Remember, just shifting 10 percent of our purchases collectively will bring 1.3 billion dollars to Utah. See a full directory of Local First businesses here.

Now that we’ve mentioned some reasons we think it’s important to purchase from local businesses, we’d love to hear from you. Why do you choose to buy local?

Jul 03, 2013

Introducing Mountain West Burrito In Lehi

Monday June 10th ushered in a noteworthy occasion for Lehi residents. The third location for Mountain West Burrito had their grand opening. Just north of Thanksgiving Point, the Lehi location is staying true to Mountain West Burrito’s philosophies: fast, fresh and local. Ingredients are simple, real and made from scratch everyday while maintaining fast and affordable food.

Opening day started off with a long line of excited fans in the parking lot. The first 100 customers received a special card to enjoy free chips and salsa for life. Thanks to those who joined us on opening day and even camped in-front of the store to be one of the first through the doors.

What do you think of the new Lehi location? Staying true to Heirloom’s commitment of nourishing food and strengthening community? Haven’t been yet? Join us for lunch or dinner at 2795 W Clubhouse Lane, Lehi for a burrito, chimichanga, taco, salad, quesadilla or nachos. Feel free to contact us with questions 801-766-8611.

Read more about Mountain West Burrito and see the full menu here.

Stay Up-to-Date on all of Mountain West Burrito’s Activities


Not in Lehi? Visit one of our other Mountain West Burrito locations:

  • 1796 N 950 W, Provo. (801) 805-1870
  • 815 N 700 E, Provo. (801) 607-1766