Archive for 2014

Dec 31, 2014

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What a year—it’s hard to believe that 2014 is coming to a close! It’s been a wonderful year with many exciting changes and challenges. Thinking back on 2014, we wanted to share some highlights.

at Pizzeria 712…

Brian Kershisnik at P712


In recent months at Pizzeria 712 we have had some building improvements along with the exciting announcement that the Midtown 360 development project is back in the works!


at Communal…

Communal-menu Communal–Newman

In 2014 we celebrated Communal‘s 5th anniversary! Chef Newman came on board and we introduced new traditions like our Farm-to-Table dinners. To celebrate 5 years, we upgraded several pieces of kitchen equipment and small wares to the delight of back of house and service staff alike.

Communal was also one of several Provo restaurants featured by Becky & Josh Rosenthal in their cookbook “Salt Lake City Chef’s Table: Extraordinary Recipes from the Crossroads of the West.” It was exciting to work with them and to see their many months of photographing, tasting, testing, and researching bound into a beautiful volume that celebrates the food and talent of our area!


at Mountain West Burrito…


At Mountain West Burrito, we painted and primed and made minor renovations to our interior of the Provo store (including a mural by local Utah artists), partied for Cinco de Mayo, introduced street tacos to our menu, and have enjoyed having Waffle Love as our new neighbors.

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at the Heirloom Cafeteria Company…

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We continued our new style of service and also celebrated two years at the Shaky Leaf Café!


at Heirloom…


Throughout the year we worked with organizations and causes in our local community or that hit close to home in other ways—Community Action Services, Share Our Strength, and Downtown Provo. During the summer we partnered with Downtown Provo to put on a second year of Fresh Wednesdays.


We are excited to celebrate the new year with you and to see what 2015 will bring!

Dec 17, 2014

New Year’s Eve at Communal

NYE @ Communal


We are accepting reservations at Communal for New Year’s Eve. That evening we will serve a fixed four-course menu for $65/person, with an optional wine pairing.


Housemade ricotta cheese, beet chips, chervil, truffle sea salt

First Course
choice of:
Frisée salad, fois gras torchon, pomegranate seeds, roasted hazelnut, brioche
Lobster bisque, herbed crème fraiche

Second Course
Arctic char, apple, fennel, oyster cream

Third Course
Duo of beef, N.Y. strip, short rib, butternut squash purée, roasted radish, bordelaise

Fourth Course
choice of:
Chocolate terrine, crème anglaise, roasted pistachio
Buttermilk panna cotta, spiced pears, peanut brittle


Seatings from 5-9pm. Make your reservation by contacting us at 801-373-8000 or

Pizzeria 712 is also accepting New Year’s Eve reservations (801-623-6712) and will serve several specials that evening.

We hope you will join us to ring in another new year!

Nov 24, 2014

Small Business Saturday – #ShopSmall


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.


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

We are also continuing to accept Thanksgiving orders through Saturday November 22! Please send your orders to

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!


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 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.

Oct 29, 2014

Midtown 360

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Yesterday was a memorable day in Orem as we attended the re-groundbreaking for the Midtown 360 development. For nearly as long as we have been in our space at Midtown since opening Pizzeria 712 in 2007, the completion of the rest of the buildings had been halted due to a number of financial and legal complications. We are excited to see the energy and vision of the Ritchie Group and Evergreen Properties, who are taking over the development of Midtown. The name has been changed to Midtown 360—a reflection of this turn of events and a nod to the plans for a rooftop garden on the south building which will have beautiful panoramic views of Utah Valley. The final complex will house 550 apartments and 60,000 sq. feet of retail space. We are excited for the growth that will come to this area as a result.

Read more about the project in the Daily Herald and watch Joseph and Brian on the news!

Pizzeria 712 KSL

Oct 14, 2014

From the Archives: Fall Recipes

Our blog archive is a hidden resource full of recipes and kitchen tips from our chefs. Here are a few you may enjoy as we settle into the fall season:

Creamy Butter Pumpkin Soup

Whole Roasted Chicken with Apples, Oranges, and Fresh Thyme

Peach Crisp with Vanilla Bean Ice Cream. Although it is too late in the season for peaches, may we suggest a substitution of apples—and you can still stop by Allred Orchards! See their 2014 Harvest Schedule here to see what is available.


What are the tried-and-true recipes you look forward to making each fall?

See more recipes on our Pinterest page or browse our recipe archives.

Oct 01, 2014

October Farm-to-Table Dinner

October farm-to-table

Join us on Monday, October 13 for our final Farm-t0-Table dinner of the season. Chef Newman has created a menu to celebrate this time of year and the seasonal offerings of some of our purveyors. We will be featuring: La Nay Ferme, Zoe’s Natural Garden, Clifford Farms, Allred Orchards, Valley Game, and Caputo’s.


house pickle board / radish / cucumber / onions / peppers / carrot

mixed green salad / roasted squash / eggplant / honey-sage vinaigrette

wild game stew / new potato / carrot / root vegetables /peppers / saffron au jus

baked apple / biscuit crust / salted caramel

The fixed four-course menu is $38 per person. Reservations are recommended as space is limited. Please contact us at or 801-373-8000 to reserve your place.

Sep 23, 2014

Fresh Wednesdays

pizzeria 712 pizza ovenpizza oven

We thought we would share some photos from recent Fresh Wednesdays and also announce that tomorrow we will have the portable pizza oven from Pizzeria 712 on site! Colton will be making margherita pizza and utilizing produce from the market for another type (to be determined).

The weekly market will be ending earlier in the season than we originally publicized and tomorrow will be the last week of the market. We have loved putting this market on with Downtown Provo and encourage you to check out the other upcoming events that the Downtown Provo team is turning their attention towards—notably the 5-year anniversary Rooftop Concert and Downtown Shop & Meet on Friday October 3. See more details on their Facebook page.

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We hope you will join us for the final week of Fresh Wednesday and support the farmers who have been with us each week—they have made it a great season with their fragrant, fresh, and beautiful produce.