Bring in the New Year at Communal

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Recipe from Heirloom Party: Key Lime Pie


This fall, Heirloom Restaurant Group employees enjoyed an afternoon at the park full of food, games and good company. Employees were encouraged to bring their favorite homemade dessert for a fun competition between co-workers. One of the crowd favorites was this delicious Key Lime Pie made by Candice, a server at Communal.

Pie Crust
16 graham cracker rectangles, crushed
1/2 cups melted butter

Mix ingredients together, press into large pie pan fully covering the bottom and sides. Bake at 350 degrees for 5 minutes.

Pie Filling
3 cups sweetened condensed milk
1 cups sour cream
3/4 cup lime juice
1 tablespoon grated lime zest

Stir all ingredients together and pour into pie crust.

Bake at 350 degrees for 5-8 minutes, until pinhole bubbles burst on the surface of the pie – do not brown. Chill pie thoroughly before serving. Garnish with lime slices.

This simple and delicious pie is sure to be a big hit at your next holiday party.

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Win $50 to Mountain West Burrito; Plus Show Your Love For Burritos With This New T-Shirt


Hurry in to Mountain West Burrito for your chance to win a $50 gift card. Here are the details:

  • Do you have an amazing signature? We want to see it! Come in for a burrito and sign your name on our wall.
  • The coolest signature at each location will be chosen on December 15th.
  • The winners will be awarded a $50 gift card to Mountain West Burrito.
  • All Mountain West Burrito locations are participating. See store locations here.

      We are also happy to introduce the new I HEART MWB T-shirt. Show the world your love for burritos with this stylish top. Shirts are now selling at all locations. Cost is $5 with a portion of all proceeds from the T-shirts being donated to the local food bank.

Come in for lunch or dinner to participate in these exciting happenings at Mountain West Burrito.

      

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Waffle Love Joins Heirloom Restaurant Group


We are thrilled to announce a new partnership between Heirloom Restaurant Group and Waffle Love. This mobile food truck had been a huge sensation in Utah Valley since it’s inception in July 2012. They are now joining Heirloom to create an established location. Get ready for a brand new brick and mortar Waffle Love store right next to Mountain West Burrito in Provo.

Construction on the new store is starting this week and the grand opening is planned for January 1st. We’ll keep you updated on the progress of the store. Would you like to be a part of this adventure? You could be the newest member of the Waffle Love team where you would be contributing to a more meaningful experience for co-workers and guests. If interested, email your resume and one thing that made this last week amazing to blake@heirloomgroup.com.

If you haven’t tried Waffle Love yet we highly encourage you to do so! Like them here to know what’s happening and where you can pick-up your next waffle.

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Recipe: Communal’s Homemade Granola


Granola has so many great uses, simply add milk for a quick breakfast, use as a topping for many desserts or eat plain as a yummy on the go snack. Like nearly everything at Communal, granola is made fresh and in-house. Enjoy the following recipe from Communal for your own homemade granola. Go ahead and make a big batch; we’re sure you’ll find plenty of wonderful uses.

6 cups oats
2 cups almonds
1 1/2 cups coconut
2/3 cup sesame seeds
3/4 cup maple syrup
3/4 cup brown sugar
1/2 cup vegetable oil
4 tablespoons warm water
1 tablespoon salt

Mix dry ingredients: oats, almond and sesame seeds.
Mix wet ingredients in a separate bowl: maple syrup, brown sugar, vegetable oil, water, salt.
Mix all ingredients together and spread out on a sheet pan.
Bake at 250 degrees for 24 minutes.

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Today is Small Business Saturday

On the second day into Shift Your Spending Week is a day dedicated to supporting the local community. Small Business Saturday is all about getting out and seeing what local businesses have to offer. Through purchasing local, consumers are supporting owners who live in the community; they also help keep money right in our community. In a recent study, Local First Utah found that locally owned businesses in Utah return four times more money to our economy than national retailers. That makes a big difference for local jobs and Utah’s economy. Scan through your holiday shopping list and see what can be purchased from a local retailer or restaurant. With all the deals and specials, today’s a great day to start checking off that list. Stop by an Heirloom Restaurant during the day for lunch or dinner to take a relaxing break from the shopping on Small Business Saturday.

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Shift Your Spending Week Starts Today

After a day with family, friends and food…many are pulling on their clothes this morning, with pants perhaps a little more snug than a couple days ago, to brave the cold and dash around town for the best deals of the season. The day after Thanksgiving has become known for the kick-off to holiday shopping and spending.

During a time of year when so much is spent and consumed, it’s worth considering how personal holiday cash will be spent this year. Will it go mainly to large out of state corporations or will shopping at local stores be a priority? We can make a big difference in our economy by choosing to support local. If Utah residents, commit to shift just 10% of our spending to local businesses, on a yearly basis, $1.3 billion will stay in our Utah economy!

Shift your spending week is a great start towards this goal. The week officially starts today, November 29th and runs through December 6th. It’s a week all about supporting the best Utah has to offer, from local artists and activities to bookstores and of course our favorite, local fine dining. Learn more about the importance of shopping locally and get some great ideas for holiday gifts at Local First Utah.

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Pizzeria 712′s Birthday

Come celebrate with us on Pizzeria 712′s birthday! Thank you to all of our supporters for supporting local, sustainable food at Pizzeria 712.

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Heirloom Wins Two OpenTable Diner’s Choice Awards



Communal Restaurant and Pizzeria 712 are both pleased to announce the winning of a 2013 OpenTable Diners’ Choice Award for Top 100 American Fare Restaurant. These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for approximately 19,000 restaurants in all 50 states and the District of Columbia. See other top restaurants here. Thanks to all the diners who have helped Communal and Pizzeria 712 earn this accolade in the U.S. and in Utah.

We’d love to see you for lunch or dinner. Make you reservations today to come and enjoy the new fall and winter menus at Pizzeria 712 and Communal.

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New Fall & Winter Menu at Pizzeria 712


At Heirloom Restaurant Group, our approach to food and cooking involves highlighting the best of the bounty, so our menu changes with the seasons and with what’s available locally. Both Communal and Pizzeria 712 have had full menu changes moving into the late fall and winter flavors. Check out the new menu at Pizzeria 712 here and keep checking the blog to see more menu highlights from both of Pizzeria 712′s and Communal’s new menus. Come join us for lunch or dinner to enjoy the best food this time of year has to offer.

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Look Who’s Pinning

Check out what Heirloom’s doing on Pinterest! You can find:

  • Delectable dishes from Communal, Pizzeria 712 , Mountain West Burrito, Heirloom Catering and Heirloom Cafeteria Company
  • Events happening in the Utah local food scene
  • Seasonal recipes from Heirloom’s most talented chefs
  • Features on the importance of eating locally and seasonally

Enjoy exploring the new boards and let us know if there’s anything you’d love to see from Heirloom on Pinterest.

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A Morning for French Toast


Join us for the Communal brunch tomorrow, served every Saturday from 9-2. Enjoy this delicious Fried French Toast with fresh berries, maple syrup and honey butter. See the full menu here for other great options now serving at the Communal brunch.

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Cooking Peas


With the weather cooling, this is a great time of year to find to local peas. Freshly shelled peas are great right out of the pod for a quick and healthy snack. They also make a great addition to any salad, but need to be cooked correctly for a nice flavorful addition and not an overcooked, mushy vegetable.

To cook the perfect peas you’ll need a couple things: a pot of boiling salty water, a strainer, and an ice water bath (a bowl or pot full of cold water and ice). First, shell and rinse your peas. Blanch the peas in boiling water for one minute, remove peas from water, place in strainer and submerge in ice-water bath.

This cooking technique will leave your peas with plenty of flavor and texture to be a wonderful addition to any dish.


This cooking technique was featured at one of our Communal cooking classes. Join us on the first Monday of every month to learn from Heirloom’s talented chefs. Reservations required: Call Communal at 801-373-8000 to reserve your seat today.

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Join us for Lunch Tomorrow


Join us for the Communal brunch tomorrow, served every Saturday from 9-2. Enjoy this delicious Farm House Burger with Cheddar, Tomato, La Nay Ferme Greens and an optional addition of a Clifford Farm Egg. See the full menu here for other great options now serving at the Communal brunch.

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Now Serving at Communal: Hanger Steak & Tomato Carpaccio


The last of summer and fall’s flavors are still lingering on the Communal Menu. Come in today to enjoy local tomatoes from La Nay Ferme is this colorful dish: Heirloom Tomato Carpaccio with Sorrel, EVOO, Toasted Pine Nuts and Crushed Black Pepper.

For the main course, enjoy a sustainably raised steak from Niman Ranch in this hearty dish: Jones Beef Hanger Steak with Piquillo Pepper Chutney and Garlic Chips.

A full menu change moving into winter flavors is coming November first so come and enjoy these dishes while they’re still here.

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Recipe: Peach Crisp with Vanilla Bean Ice Cream

As promised, here’s a delicious recipe using Allred Orchards peaches. There’s nothing like the sweetness of a fresh, juicy and of course local peach this time of year. It always goes too fast and then we’re anxiously awaiting the stone-fruit season of next year.

Buy extra peaches from the market this week or stop by Allred Orchards to enjoy one of our favorite uses for this fruit… peach crisp. Now just to avoid confusion, this is different from cobbler. Cobbler is traditionally made with biscuits and crisps are traditionally made with buttery, granola topping. Enjoy!

Peach Filling
7 peaches, washed and cut
1 cup brown sugar
1 1/2 cups sugar
1/4 cup corn starch
1 vanilla bean, halved and cleaned

Place peaches in the baking dish. Mix the brown sugar, sugar, and corn starch together and sprinkle on the peaches. Add the insides of the vanilla bean and mix well. Cover with tinfoil and bake for 30 minutes. While peaches are baking prep your crisp.

Crisp Topping
1 pound butter, unsalted
1 1/2 pounds flour
1/2 pound sugar
1/2 pound brown sugar
1/2 pound granola or oats

Press the slightly softened butter though the oven rack, into the bowl. Or just cube the butter with a knife. Add the flour and sugars and cut in the butter with your hands until flaky. Add the granola or oats.

When peaches are soft remove from oven and allow to cool slightly. Pull the tinfoil off, add the crisp topping and cook until brown and crisp. Serve warm with your favorite vanilla bean ice cream.


This dessert was featured at one of our Communal cooking classes this summer. Join us on the first Monday of every month to learn from Heirloom’s talented chefs. Reservations required: Call Communal at 801-373-8000 to reserve your seat today.

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Local Spotlight: Allred Orchards


Have you felt the magic of growing something from seed? … Sitting down to a beautiful dinner which you fully produced from planting, growing, harvesting and preparing. It’s hard to describe the self-gratification. Mr. Allred produces some of the best fruit in the valley because he knows and understands this feeling. From Allred Orchards:

“It must be in the genes, this ‘love of growing things.’  Or, is it passed from one generation to another because of a loving example seen by those who come later?  Whatever the reason, there has been and continues to be a love of the soil, of the things that grow in it and are harvested from it, in the family of Rey Allred.”

Communal Restaurant and Pizzeria 712 have long enjoyed the beautiful dishes and desserts that are made with Allred’s fruit. You too can enjoy his local produce by joining us for dinner or by picking up some fruit at Allred’s barn on 2109 North University Avenue in Provo. See a harvest schedule of what’s available and the dates here. Even if you didn’t grow it, you know you’re partaking from someone who’s in-tune with the soil and the food their producing…which is becoming a rare thing in food production these days. Thank you Allred Orchard’s for your dedication to real, local food.

Stay tuned for a delicious recipe using Allred Orchard peaches on the blog tomorrow.

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Come Celebrate the Bounty this Thursday

Every year a wonderful event takes place to feature some of Utah’s finest fare provided by locally owned, independent restaurants, artisans and food purveyors from across the state. The event is hosted by Local First Utah, a company dedicated to empowering and recognizing the value and vitality of locally owned, independent businesses to our communities and our economy.

The evening will consistent of great food and live music, see a full listing of participating restaurants and businesses here. Communal Restaurant will be showcasing Christiansen Farms seared porkbelly with Allred Orchard wine poached apples. Get your tickets for this lovely local event here.

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Mountain West Burrito Announced as Featuring One of the 4 Best Burritos in Northern Utah


Tortilla, Rice, Beans, Cheese, Meat, Veggies… These simple ingredients are used to create one of the most popular dishes in the America’s, the burrito. There are numerous restaurants in Utah featuring Mexican cuisine, so what makes Mountain West Burrito different?

Fast
At Mountain West Burrito, we keep it simple, simple, simple which allows us to be fast, fast, fast. We abide by a very straightforward concept: delicious, handcrafted food without the fuss, but more importantly, without the wait.

Fresh
All restaurants say it, but very few actually do it. To us fresh means made from scratch every day! That goes for our pasture raised meats to organic brown rice and beans. We make EVERYTHING fresh, EVERY DAY! It’s that simple.

Local
We are your local dive. Your hangout. The place where, by the time you get to the counter, we have it made for you because, yes, we’ve noticed that you are here every Thursday and you like the steak chimichanga. We want to get to know you, after all, we are part of the community. We see this as your place, we just make the burritos.

A firm commitment to these beliefs is why KSL recently featured Mountain West Burrito as having one of the 4 best burritos in Northern Utah. Read the full article here.

Join us at one of our three locations for fast, fresh and local burritos. Thanks to our wonderful customers for supporting Mountain West Burrito and making the restaurant one your favored burrito locations.

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Communal’s Birthday

Come celebrate with us on Communal’s birthday! Thank you to all of our supporters for supporting local, sustainable food at Communal Restaurant.

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