Archive for April, 2014

Apr 29, 2014

Bacon Fat Ice Cream Recipe

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This recipe comes from our Farm-to-Table dinner featuring Christiansen’s Family Farm & Hog Heaven. Our chefs wanted to bring these featured ingredients into every aspect of the dinner…including dessert!

1 C. maple syrup
3 C. milk
1 1/2 C. sugar
5 egg yolks
12 oz. bacon fat

In a saucepan over medium heat, reduce maple syrup by half.

Add milk and 3/4 C. sugar to maple syrup and continue to heat.

Whisk 1/4 C. plus 2 TBSP sugar and egg yolks in a separate bowl. To create custard ice cream base, temper the egg yolk mixture then combine with milk mixture (this allows the eggs to reach the temperature of the milk without scrambling). To temper, gradually add some of the heated milk to the eggs 1/2 C. at a time and whisk constantly.

In another saucepan, melt remaining sugar (1/4 C. plus 2 TBSP) and add bacon fat.

Cool and add to custard.

Chill 1-2 hours or overnight. Pour into freezer bowl of an ice cream maker and freeze according to the manufacturer’s instructions.

Makes 1 quart.

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Apr 25, 2014

Best of State

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Best of State recently announced their 2014 Dining Awards and the awards included some Heirloom restaurants:

Communal for Fine Dining – New American

Pizzeria 712 for Casual Dining – Gourmet Pizza

Congratulations and thank you to our staff, whose hard work everyday makes the restaurants great, and congratulations also to the other restaurants who were recognized.

Apr 17, 2014

Spring at Pizzeria 712


In addition to our spring menu additions and changes, we have been doing some spring cleaning outside and prepping our patio for warmer weather and summer nights. We are choosing some herbs to plant in our patio planter boxes. What are your favorite herbs to grow and use in your cooking?


These are some of the spring dishes pictured above: mixed greens with roasted beets, pickled onions, and Sherry vinaigrette; mushroom pizza with balsamic, Utah arugula, and fontina; hand-made potato gnocchi with basil marinara and hand-pulled mozzarella; Anson Mills sweet polenta cake with lemon curd, whipped cream, blueberries, and mint (this is only on the dessert menu for a few more days!). See some more photos of the making of this dessert here.

Join us and try some of our new dishes! View the full menus and make a reservation online here.

Apr 14, 2014

Christiansen’s Farm-to-Table Dinner

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Last Monday’s Farm-to-Table dinner at Communal was a wonderful night featuring Christiansen’s Family Farm & Hog Heaven. Our daily menus feature many local purveyors and producers, and with this special menu on Monday we sought to elevate even further the relationships we have with our purveyors and the beauty and quality of the ingredients they provide for us.

Each course for the dinner featured a different use of Christiansen pork. Our chefs made head cheese in-house which was served with whole grain mustard, salsa verde, crostini, and apple slices. The roasted carrot, pickled mushroom, and La Nay Ferme arugula salad was topped with roasted almonds and bacon vinaigrette. Ryker and Newman crushed and crumbled the roasted almonds over the salad to resemble clumps of dirt.

Later this week, we will share our recipe for Bacon fat ice cream! It is an intriguing combination that was a hit with our guests that evening (and staff who tasted the leftover ice cream).

Tonight’s dinner features Pleasant Creek Ranch in Sanpete County, Utah. The three course menu for the evening starts with Pleasant Creek beef and Anson Mills farro soup with La Nay Ferme Kale. The protein course is Pleasant Creek Short rib and Culotte. For dessert we will be serving dark chocolate mousse with bananas and peanut brittle. Reservations are recommended. To reserve your seat, please contact us at (801) 373-8000 or

Apr 07, 2014

Farm-to-Table: Christiansen’s Family Farm & Hog Heaven

The Christiansens raise Berkshire pigs, Murray Grey and Black Angus cattle on their family farm in Vernon, UT. Their large farm allows their livestock over 320 times the amount of space allotted to animals in a commercial farm setting—this difference is astounding! Their pigs wander the lots grazing on grass and feed formulated specially by the Christiansens with oats, barley, triticale hay, and alfalfa. These components of their feed are grown locally in Utah by other local farmers. The feed is then milled fresh weekly by their neighbors the Holdens. By milling feed fresh on a weekly basis, the ingredients retain the highest levels of their nutritional value and provide the best diet for their livestock.

We love the Christiansens’ food philosophies and sense of commitment to the local community that they are a part of, as these ideas hit close to home for Heirloom as well. The Christiansens’ sustainable and humane practices make for happier, healthier animals which means for us nutrient-dense and beautifully marbled cuts of meat. They work with producers and farmers to create the living environment found on their farm, and they work with Heirloom and many other local restaurants to continue this sense of community.

You may be familiar with CSA programs run by local farms like La Nay Ferme. The Christiansens also have a CSA program allowing you to choose between a pork, beef, or combination share. Read more about the shares on their site here.

We hope you enjoy our first Farm-to-Table dinner tonight at Communal, with each course highlighting the Christiansen’s pork as an ingredient (even dessert, with bacon fat ice cream!).

Apr 03, 2014

The MWB Mural

Mountain West Burrito mural

If you have been to the Provo Mountain West Burrito Store in the last few weeks, you may have noticed this burrito-centric mural now gracing the walls of our dining room. We share the space with Waffle Love, who has been featuring art installations by local artists, so we brought in some of our favorite Utah artists to liven things up on our designated wall.

We moved the dining room tables outside and the artists worked on the mural all day Saturday with some touch-ups and varnish a couple days later. Our motto of “Fast Fresh Local,” goes beyond our fresh ingredients and local producers to supporting the community. We love this bit of Provo culture that is now a permanent part of the store and it was great seeing the whole process from beginning to end.

Thank you to all of the artists who collaborated on the mural:

Andrew Ballstaedt

Fidalis Buehler

Greg Caldwell

Jacob Haupt

Brian Kershisnik

Steve, Tonya, Serina, and Talisa Vistaunet


Can you identify which parts of the mural were painted by which artists? There are lots of quirky details that are better appreciated in person—come down to the store for a burrito and to see the mural!

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