Archive for the ‘Heirloom Restaurant Group’ Category

Mar 11, 2016

Menu for Shaky Leaf Cafe







Nov 04, 2015

Heirloom Restaurant Group Presents: Thanksgiving Sides & Salads

Making your Thanksgiving dinner less stressful, we are announcing Thanksgiving sides and salads, leaving you with just the turkey to worry about. This year, we will be offering a selection of sides, salads, and desserts to make your Thanksgiving a bit easier, allowing you more time out of the kitchen and with your family.
Thanksgiving Menu Options:

Salads: $20 – Serves 6
  • Spinach salad from the Communal menu
  • Farro & kale salad w/pomegranates
Sides: $16 – Serves 6
  • Brussels sprouts with cranberry chutney
  • Roasted sweet potatoes with sage & maple syrup
  • Mashed potatoes (you will need a little butter/milk/cream to reheat them with)
  • Stuffing with housemade sausage
  • Turkey Gravy by the half deli container (16oz)  –price to be decided
Dessert: $18 – Serves 6
  • Pear upside down cake w/whipped cream
  • Apple crumble w/whipped cream
  • Add Salted Caramel sauce to either Dessert  –$5

Orders can be placed by emailing  All orders need to be placed by Saturday, Nov. 21st and will be available for pickup at Communal on Wednesday, Nov. 25th between 3-9pm.




Photo by Alyssa Vincent

Oct 08, 2015

New Ventures: Heirloom Restaurant Group and Blue Sparrow Hospitality

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After many, many amazing years working side by side, Colton & Joseph have decided to take the brave next step in each of their careers which means an end to their working partnership.  This partnership has been the genesis of so many great opportunities, not the least of which are Pizzeria 712, Communal, Mountain West Burrito,  Heirloom Catering & Heirloom Cafeteria Co.  These would never have come into existence if Joseph & Colton hadn’t met up and deciding to take the jump into the great and exciting unknown.

Now it is time for them to take another great leap, this time striking out on their own.  Joseph will be operating under his new companies name, Blue Sparrow Hospitality while Colton will keep his operations under the Heirloom Restaurant Group name.  Joseph will be taking over operations of Pizzeria 712 & Mountain West Burrito and Colton will be at the helm of Communal, Heirloom Catering and Heirloom Cafeteria Co.

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This change allows both of this fine gentlemen to continue the evolution of their companies and imbue them with even more of that special sauce that has made them so amazing already.  Joseph and Colton look forward to many adventures ahead and wish each other nothing but success for their future ventures.

-Colton Soelberg


Sep 02, 2015

Local Dinner Event with Sun River Gardens

Thank you to all who came out to Sun River Gardens for such a beautiful farm to table dinner! It was such a lovely event full of new friends, delicious food, and the most picturesque place to host it all. For those of you who missed it, enjoy the photos below and perhaps we will see you next time!ChristineArmbrusterPhotography_02 copy







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Food and Event Photography by Christine Armbruster Photography

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…

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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…

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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!

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.

Sep 23, 2014

Fresh Wednesdays

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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.


Aug 29, 2014

A Day in the Life: Mountain West Burrito


Preparing the Basics

Cooks arrive @ 7 AM

We begin our day by preparing our meats that are featured in almost every dish we serve. From the tender steak to delicious carnitas or our awesome new Achiote chicken, we take special care to make them as flavorful as possible.  We then move on to preparing things like our fresh pico de gallo (usually made by our fearless leader, Joseph McRae), black beans, rice and our special red and green hot sauces (the green is the spicy one!) We also roast veggies for our vegetarian and vegan dishes—red and green peppers, yellow squash, zucchini, red and yellow onions. We try to keep our chips as fresh as possible and the cashiers fry them right before the restaurant opens. We get our stations set up so that we’re ready to roll when the guests arrive.


Family Meal!

Like most restaurants in the Heirloom Group, we really enjoy taking a moment to eat and converse with each other before we start making foods for guests. Sometimes we eat burritos and other times we eat nachos! Crazy, I know! At the Provo location, at times we’ll trade some burritos for the amazing waffles from Waffle Love next door! Family meal is a great time to share any pertinent information about the food and menu or special circumstances of the day. We also get to laugh and joke around with each other for a bit, which helps us blow off some steam and get ready to focus more fully on our work later.

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During this time we get excited about creating truly great burritos, tacos, quesadillas, chimichangas, nachos, and salads for our guests. We try to accept feedback and stay up to date on our recipes so that all of our food tastes the best that it can. We’re very flexible in catering to our guests preferences. Can’t decide between the meats? Order a half and half version of any of our items and you can try any two meats in the same dish.  We also have vegetarian and vegan options with our delicious rice and bean burritos; or try our roasted veggies in any of the above incarnations you choose! We even have vegan cheese and sour cream! We have also started to offer a selection of substitutions such as: whole-wheat tortillas, spinach tortillas, refried beans, pickled jalapeños and brown rice. During service, we have two cooks working. When we’re busy, both will come out and help roll burritos and fry chimichangas. Otherwise, it’s a one-man-band, while the other cook continues prepping food and keeps everything clean. Our cashiers are always there to answer any questions about the menu, take orders, fry chips and generally be a liaison between the guests and the kitchen. Our Provo and Lehi locations open at 11:00 AM Monday through Saturday and are open throughout the day until 9:00 PM Monday through Saturday. Provo is also open a little later, until 10:00 PM on Friday and Saturday, while our BYU campus location is open Monday to Friday 11:00 AM to 6:00 PM.

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Clean up

After the day is over we get our meats marinating and beans soaking. We clean everything from top to bottom, ensuring everything will be ready for tomorrow. The cashiers stock sodas and paper products and clean up the dining room.  We enjoy our jobs and take pride in keeping a clean, inviting and artistically inspirational space, while providing the best fast, fresh, and local Mexican food in Utah County.

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