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 firstname.lastname@example.org