communal restaurant

2011-08-30T18:21:00.001-07:00

2011-08-30T11:04:00.001-07:00

2011-07-28T18:05:00.001-07:00

2010-10-13T16:40:00.000-07:00

Now that we are growing as a company we thought it would be easier for you to follow us on just one blog instead of two. So instead of having a seperate blog for each restaurant we will now just have one for our whole company. CLICK HERE to go to our new blog and please remember to update the link in your blog reader so that you don't miss out on all we are doing.

REMINDER

2010-09-27T08:18:00.000-07:00

Just want to remind you about the big party tonight at Communal. It starts at 6:30 so we hope to see you there!

ONE YEAR!

2010-09-15T11:01:00.000-07:00

Can you believe it's been a year? To celebrate our one year anniversary we are going to have a party. This will take place instead of both dinner clubs. Monday September 27th from 6:30 to 8:30 at Communal. Everyone is invited so come celebrate with us! Dinner will obviously be served.

ODN

2010-09-05T20:25:00.000-07:00

A local dinner group recently came to enjoy dinner at Communal. This dinner group only eats at local, authentic eateries in the Provo/Orem area and decided to come to Communal recently. They call their dinner group ODN which stands for Obscure Dinner Night and have a rather unique way of organizing. Instead of making phone calls or sending out a weekly email to coordinate, the group plans on eating everyone Monday night at 7:30pm. What is so unique is how they find out where they are eating Monday at 7:30pm. The dinner location is posted on the twitter handle, twitter.com/obscuredining, that everyone follows. The leader of the group posts the dinner location for the week on Monday morning and everyone that wants to come, checks twitter for the location and shows up at 7:30. Sometimes 20 people show, sometimes 5 people show up and as many as 42 people have come to a single ODN. ODN was started May 1st, 2009 and have had over 50 Obscure Dinner Nights. They have had over 140 individuals come to their dinner night and new comers show up each week. This group is made up mostly of mid aged singles in the Provo/Orem area and are open to anyone coming to dine with them, just don't expect anyone to give you a phone call invite.

This dinner group can on be followed on twitter by following @obscuredining.

Recipes.

2010-09-02T14:52:00.000-07:00

If you are wondering what to do with all the beets and cucumbers you are growing in your garden then try these recipes out.

Beet Hummus.

* 1/2 pound beets, scrubbed clean, cooked, peeled, and cubed*
* 2 Tbsp tahini sesame seed paste
* 5 Tbsp lemon juice
* 1 small clove garlic, chopped
* 1 Tbsp ground cumin
* 1 Tbsp lemon zest (zest from approx. 2 lemons)
* Generous pinch of sea salt or Kosher salt
* Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.

Makes 2 cups.

Pickled Beets or Cucumbers.

1 cup water, piping hot from the tap
1/2 cup rice wine vinegar
6 tablespoons sugar
2 1/2 teaspoons Kosher salt
Fruit or vegetable, sliced thin

1. Combine the water, vinegar, sugar and salt in a mixing bowl and stir until the sugar dissolves.
2. Prepare vegetables or fruit and place in a quart container. Pour brine over the fruit or vegetable and refrigerate. You can eat immediately. But they will taste better after they've had time to sit.

Pizzeria Dinner Club.

2010-09-01T10:58:00.000-07:00

To see more click here.

Communal Dinner Club.

2010-08-29T09:22:00.000-07:00

Pizzeria Dinner Club.

2010-08-26T07:45:00.003-07:00

Call us at 801.623.6712 to reserve your spot for this month's dinner club at the pizzeria. It will be on Tuesday August 31st.

HELP WANTED

2010-08-22T10:32:00.000-07:00

Hi everyone. My name is Sarah and I do the blogging for the restaurants. I'm planning on making some changes around here to get these blogs bigger and better. That's where you come in. I would love to have some feedback on what you like or what you want to see or read on these blogs. Also I am looking for some helpers. People who would like to write for the blogs. If you are interested in joining my team email me at sarahmariecowan@gmail.com and we will talk. Thanks guys!

Ethan's L.A. trip.

2010-08-19T07:14:00.000-07:00

I used to hate L.A. In fact I didn’t much care for any of southern California. Perhaps it was one too many trips down there stuck with my family in a cramped relatives house in Anaheim, no offense Auntie. Whatever it was that has all changed now. I love that town. A lot. I love the scenery. I love the culture. I love the smell in the air. I love the ocean. I love the food.

The unexpected chance to eat at a couple of restaurants in L.A. arose when Sarah and i made better time driving down to California than expected. If you want to eat in L.A. just ask My wife's sister Emily. She knows more little gems in that city than anybody i know.

We started with a mean bowl of Pho. The place doesn't even have a name. No sign. Nothing to tell you that it is a restaurant. You walk in and there is a long row of tables running parallel to the kitchen, chair, and lights. Simple as can be. But the soup is the antithesis of the decor. Rich, complex, spicy, aromatic broth. Thin, ever so slightly toothsome rice noodles. Crunchy sprouts. Fragrant basil. A little kick from the samabal and chilies. Truly a beautiful soup.

Well with time to kill before our dinner reservation what else are you going to do but get dessert? Have you ever been to Milk? You should. Fabulous homemade ice cream, ice cream sandwiches, chocolate and nut covered "drumsticks", chewy cookies of all sorts: dark molasses with icing, chocolate chocolate chip, oatmeal, etc. And oh yes we tried a bit of it all.

Although our dinner spot wasn't my idea, i was more than excited to try it out. Street. Susan Feniger's restaurant. Creating a menu based on street food from around the world. Dishes such as saag paneer, Brazilian black eye pea fritters, ma po tofu, chicken tatsutaage with yuzu kosho mayo, melon salad, corn with pork belly and Chinese 5 spice (a personal favorite, don't be surprised if you see a rendition of this on our menus). The flavors were bold, and the execution of the dishes was great. Although we had to wait quite some time for our table despite having a reservation, the staff more than made up for it though apologies and complementary snack. We also had the pleasure of talking to Susan as she had just walked off the plane from Vietnam and in to her restaurant for a bite to eat with her friends. She is a bubbly woman who isn't shy about talking to each guest in her restaurant.

We packed a lot into about 5 hours of eating plus sight seeing. I can't get enough of that place. Can't wait to go back.

Jacob's Cove Tweets.

2010-08-15T08:30:00.000-07:00

If you are interested in getting a daily update about Jacob's Cove farm via twitter, please follow @jacobscove.

Taste of the Valley.

2010-08-12T07:00:00.000-07:00

Avante Garde Eats.

2010-08-08T19:29:00.000-07:00

Communal recently had an excellent article in the Provo Orem Word entitled "Avante Garde Eats" by Peter Sproul. Click here to read it.

Park City Food and Wine.

2010-08-06T19:15:00.001-07:00

Communal Dinner Club.

2010-08-04T08:49:00.000-07:00

It's not too late to get in on Communal's Dinner Club for August. It will be on Tuesday the 10th at 7 pm. Call us at 801.373.8000 to reserve your spot. You won't regret it.

Viva Las Vegas with "The Boys"

2010-08-01T07:05:00.000-07:00

Recently we went to Vegas to have some good food and good service. We sometimes do this so we can better your experience at our restaurants. It's a hard job but someone's got to do it.

Here's what the boys had to say about the trip.

Ethan:

Las Vegas. It's an anomaly in the middle of the desert. Nothing really noteworthy for nearly 100 miles in any direction. Except for maybe the Hoover dam. And that's not saying much. To the inexperience and untrained eye it is just a bunch of disposable buildings, buffet lines, and sleaze. But if you dig a little deeper, do your home work, and look in the corners of the higher end hotels and the strip mall off the the main Las Veges strip you can find some culinary gems. In fact, some of the greatest names in food have come to put their restaurants here. Mario Batali, Daniel Boulud, Thomas Keller, Tom Colicchio, just to name a few. The latter two are whose restaurants we ventured to. Bouchon for Sunday brunch where a mighty fine croque madam and frites were enjoyed on the patio over looking the swimming pool. Building up our apatite for the evenings meal we wondered the streets and casinos. Lost a few bucks at the machines and at the shops. Then on the CraftSteak. I think Taylor put it best when he said "it's just standard steakhouse fair but done really really well." And true it was. Done REALLY really well. I discovered bone marrow here. I have always heard of bone marrow and its unctuousness. Bourdain talks about how it would be his last meal. It was a revelation. I want to spread it on every thing i eat. In my mouth it's the new foie gras.
So, as if this wasn't enough for one day, later that evening we headed off strip and found ourselves in a little strip mall in the china town area on springmountain road. Here in the upper part of the building was a little gem of a Japanese joint known as Ichiza. Straight out of Japan. Just like any after hours pub/eatery you might find in the back streets of Osaka. Here we enjoyed fair such as ramen, praised pork belly in broth with an egg, agedashi tofu, sauted pork and mushrooms, etc. Too much to list.
We rolled back to our hotel.
That morning we started it all over again beginning with pastries from the Bouchon bakery. No trip to Vegas is complete without. For lunch we enjoyed the best little tacos al pastore you've ever head. A little place Taylor and i discovered while on a trip to Las Vegas a few months previous.
By this time Vegas is taking it's toll on me.
Reluctantly we go and get some Chinese pork steam buns. By this time it's just eating to eat. Diet coke to wash it down. "BBQ anyone?". No. Vegas has chewed me up and spit me out. I'm going home.

Taylor:

While in Vegas we had great meals. The highlight for me came not from Bouchon, or Craftsteak, but rather Taqueria Los Parados. This small hole-in-the-wall shop has the best tacos I've EVER had. What makes this place so memorable is their honesty to their craft. Good (honest) food is a result from the perfect combination of ingredients, and the care given to those ingredients. These guys know tacos, so they make tacos. That's it. That is all they need to do because that is what they know and care about. Period.

Scott:

There are very few things that I'd rather do than devote an entire day to food and drink. It's awesome to experience restaurants like Bouchon and Craftsteak. These are meals that you simply do not have on a daily basis. However, the true star of the trip was a small late night sake house called Ichiza. Easily the most enjoyable restaurant experience in my eyes. Sometimes a big bowl of ramen at 1:00 in the morning is all you need.

Most enjoyable mouthfuls of food: 1. Kakuni (braised pork belly at Ichiza) 2. Morel mushrooms with ramps (Craftsteak) 3. Bone marrow (Craftsteak) 4. Lengua taco (beef tongue at Los Parados) 5. Chicken and waffles (Roasted chicken on a bacon and chive waffle with sauce chasseur at Bouchon)

Luke:

After hour’s in the car, sleepy tired and excited, we found our way to
Thomas Kellers restaurant Bouchon first of course. A beautiful warm restaurant
that brings you into a warm place, filled with love and hospitality from the first
second you walk in. This is a nice fresh breath of air considering how fake and
cheap Las Vegas feels. The food of course fantastic, I sat with the four of us at
the time Kawasaki, Taylor, Scott, and myself, the bosses have not arrived yet.
First the bread!!! Simply perfect baguette, Some home made cherry preserve and
butter. Our next courses were starting with me, steak benedic , done beautifully,
might I add I love the sides of sauces with everything. Kawasaki got the croque
madam, Which I have to say is the best representation of one I have seen, great
ham, great brioche, great cheese, how do you go wrong, then add a sunny side
up egg, and mornay, way to make something great and make it better. Scott got
waffles and chicken fairly strait up nothing special, although the pink peppercorn
butter was rather suprising. Taylor got the tuna melt, it was just what I would
expect once again rather strait up.
We started on a little death march through vegas tiring ourselves out and
prepping us for the crazy experience to come from craft steak, Tom Collicio’s
restaurant. As we get into toms restaurant im actually not that impressed, as
far as the décor goes, very large, very Las Vegas feeling to me. That was all
changed when the food arrived, seeming like every appitizer and salad on the
menu started hitting the table, all of it being perfect in every way, it truly was hard to find something wrong with each dish. Avacados, agnolotti, beets, morels and peas, so on and so on. The entrees even more surprising, what must have been
the biggest steaks I have seen, with giant bones full of roasted bone marrow,
with every side that could be ordered hit the table again, it truly was one of the
best meal of my life. Then came dessert to top that, the monkey bread is one of
the best sweets I have ever had I would say ranks 2 on best desserts ever in my
life.
Later that night after stumbing around from being tired and full, we
decided to eat at a late night joint called ichza’s, A Japanese grease bucket
hole in the wall, that I have to admit was awesome, with great food. The menu I
swear 400 items, and all of them being good, the crispy pork belly with a garlic,
sweat, and spicy glaze. Freaking ridiculous. The great thing about this place is
its packed until 4 in the morning, and you have to take off your shoes like the
old school joints in japan. Although I was very tired and exhausted by the end of
all this, my night ended great and couldn’t wait for the day ahead.The next day
was rather simple, we had a simple breakfast at bouchon bakery, some muffins,
scones, and coffee, just great light breakfast items. We then headed over to get
some tacos from another hole in the wall, dirt cheap and I thought ok tacos not
great. Still the feel and the company was great. Me and the boys were way tired
at this point and decided to head home, all though the trip was great filled with
tons of incredible food.

Best of State.

2010-07-31T07:53:00.000-07:00

The 2010 Best of State Awards Gala will be broadcast on KUTV2 Sunday August 1 at 10:30 am. We again won awards for both restaurants! I guess we're "the best around".

Dinner at Jacob's Cove.

2010-07-26T22:26:00.000-07:00

We want to thank everyone who came out and supported Dale. The night was a huge success and so much fun. Good food and good friends were made. What more can we ask for?

REMINDER

2010-07-20T19:38:00.002-07:00

Just a reminder to get your tickets to the Jacob's Cove Dinner Club. It will be held at the farm. The address is 1526 south Geneva road in Orem. July 26th at 6:30 pm. $5 a person if paid in advance and $10 at the farm. Advance payments can be taken at either P712 or Communal over the phone or in person.

Dinner Club 7.13.10

2010-07-15T07:53:00.000-07:00

Awareness Raiser at Jacob's Cove.

2010-07-11T06:48:00.001-07:00

We will be heading over to the farm at Jacob's Cove this month for the Pizzeria's Dinner Club. It will be July 26th at 6:30 pm. $5 a person if paid in advance and $10 at the farm. Advance payments can be taken at either P712 or Communal over the phone or in person. We will be serving wood fired pizza as well as some lovely salads and other such delicious things. It will be set up as a mix and mingle more than a sit down affair and Dale will be on hand to share his vision with all who would like to hear.

Please come and support our local farmer. See you soon!

Please help.

2010-07-08T08:23:00.001-07:00

We have an urgent need to help out our good friend Dale Allred from Jacob's Cove. Suffice it to say he needs some cold hard cash to continue into the next phase of his farm. It is certainly in all of our best interests that he is successful in this venture. He has turned this..

into this..

In November 2009 Dale Allred moved his family to a home on 8 acres with a vision to create a farm. This farm would produce the best tasting local, organic vegetables in Utah. It would serve the community and be built with help from the community. The question was: Did the community want it?

We want it. Do you? If so you can buy a founder share and eat his delicious fresh, organic, and LOCAL foods for the rest of your life. Click here for more information on how to help or just to learn more about the farm.

Happy birthday Colton!

2010-07-07T19:18:00.001-07:00

Just a reminder..

2010-07-02T08:15:00.001-07:00

We will be closed July 3rd to celebrate the Fourth.

Noble Concrete Design.

2010-06-30T11:36:00.001-07:00

Our very own Brian who built and poured our concrete bar at Communal and concrete sinks at both Communal and Pizzeria 712 has just finished all these amazing projects for a home that was in the Parade of Homes in Utah County. Click here to see more of his work and call him at 801.691.3302 if you are interested in getting any concrete done.

Amano Chocolate.

2010-06-18T08:26:00.001-07:00

Amano Chocolate just opened up a storefront at their factory where they are now selling their chocolate as well as confections they are making. So now you can enjoy their delicious chocolate at home as well as at our restaurants. Click here for details.

The Fourth.

2010-06-18T08:13:00.000-07:00

We will be closed July 3rd to celebrate the Fourth.

Dinner Club 6.8.10

2010-06-12T22:34:00.000-07:00

Also..

2010-06-01T22:31:00.001-07:00

Don't forget about the upcoming dinner club at Communal. It will be next Tuesday the 8th of June. Call now to reserve your spot.

Pizzeria Dinner Club.

2010-06-01T22:28:00.000-07:00

To see more click here.

Best of State.

2010-05-25T09:48:00.000-07:00

Both Communal and Pizzeria 712 have been awarded for 2010 Best of State awards! Communal won for Best New American and the Pizzeria won for Best Gourmet Pizza. See it here. Also Communal has made its way into the OpenTable Diners Choice for Best Overall, Neighborhood Gem & Best Ambiance!

spring cleaning at the pizzeria!

2010-05-23T14:14:00.001-07:00

Dinner Club 5.11.10

2010-05-14T19:46:00.000-07:00

2010-05-10T19:19:00.000-07:00

We are partnering with Meridian School to do a screening of a movie about the food revolution, a movie to help us see food differently this coming Saturday May 15th from 1-4pm. We will have the farmers that we purchase from there and will be doing a panel discussion after wards. Here is who will be on hand:

Colton & Joseph from Heirloom Restaurant Group
Julie Clifford from Clifford Family Farms
Dale Allred from Jacob's Cove
Christian Christiansen from Christiansen's Family Farm
David Bell from Bell Organic's
Steven Rosenberg from Liberty Heights Fresh

The event is free and open to anyone. So come see us!

2010-05-06T20:40:00.001-07:00

We are in ZAGAT! If you'd like to rate us click here. You will have to become a member (at no charge) and then you can comment on your experience at our restaurants.

Communal Dinner Club.

2010-05-05T20:42:00.000-07:00

This month for dinner club we will be trying out a different style of service and presentation, but of course you will have to be here to see it. There will only be one seating at 7:00 pm on Tuesday May 11th so call soon to reserve your spot. 801.373.8000.

Pizzeria Dinner Club.

2010-04-29T14:23:00.000-07:00

To see more shots from the Pizzeria's Dinner Club click here.

Shots from our weekend..

2010-04-24T19:29:00.000-07:00

Women's Expo.

2010-04-22T21:47:00.000-07:00

Come check us out at the Utah Valley Women's Expo Friday and Saturday. 11 am to 8 pm at UVU.

Follow us on..

2010-04-17T12:12:00.000-07:00

Click the icon at the top right of our blog to be our friend on Facebook.

Dinner Club with artist Kathy Peterson.

2010-04-13T20:57:00.000-07:00

Communal's April Dinner Club.

2010-04-06T21:07:00.000-07:00

This month Kathy Peterson will be our featured artist at Communal's Dinner Club.

Kathleen Peterson was born the third child of a third child to school teacher parents in Provo, Utah. Having been raised with the idea that the best education is travel she has lived in the Virgin Islands, Malaysia and Hawaii and traveled throughout southeast Asia and Central America.

As an artist she is continually learning painting with oils and watercolors, illustrating books, making batiks and building clay figures. She and her husband have four grown children and now live on a farm in Spring City in Sanpete Valley with two horses, twelve chickens, two barn cats, four ducks, and Pete the Dog.

Call us at 801-373-8000 to make your reservation because you won't be able to book through Open Table for Dinner Club. It will be April 13th. We are doing a 6:00 seating and an 8:00 seating. $42 a person for the 4 course menu and $18 a person for the wine pairing.

Thank you Gary Nuila.

2010-04-04T22:52:00.001-07:00

READERS CHOICE AWARD!

2010-03-28T06:42:00.000-07:00

We're very excited to announce that the pizzeria won the Salt Lake Magazine Readers Choice Award for Best Restaurant in Provo and Central Utah! See it here. Thanks to all who voted!

Unicef Tap Project.

2010-03-21T07:42:00.001-07:00

Help us raise money for this great organization by donating just $1 with your meal.

In 2007, the UNICEF Tap Project was born in New York City based on a simple concept: restaurants would ask their patrons to donate $1 or more for the tap water they usually enjoy for free, and all funds raised would support UNICEF’s efforts to bring clean and accessible water to millions of children around the world.

Growing from just 300 New York City restaurants in 2007 to thousands across the country today, the UNICEF Tap Project has quickly become a powerful national movement.

During World Water Week, March 21-27, 2010, the UNICEF Tap Project will once again raise awareness of the world water crisis and vital funds to help the millions of children it impacts daily. All funds raised support UNICEF's water, sanitation and hygiene programs, and the effort to bring clean and accessible water to millions of children around the world.

Dinner Club with Brian Kershisnik.

2010-03-18T10:54:00.000-07:00

2010-03-05T14:26:00.001-08:00

Brian Kershisnik

2010-03-02T19:47:00.001-08:00

To get you excited about the dinner club at Communal next week we thought we'd show you a couple of Brian's pieces that we have been lucky enough to have in our restaurants.

2 for 2.

2010-02-24T19:19:00.001-08:00

Looks like we've done it again. Last night we won Best Restaurant in Central Utah for 2010. See the article here. And thanks for all your support with our restaurants. We hope to keep the streak alive in 2011 with another new restaurant.

Dinner Club at Communal.

2010-02-23T20:21:00.000-08:00

We will be starting Dinner Club at Communal on Tuesday March 9th. We will be having 2 seating's. The first at 6:00 pm and the second at 8:00 pm. It will be $42 a person for 4 courses. Wine pairing will be $18. As part of this first Dinner Club we will be featuring Brian Kershiznik's art as well. We will be taking down all other works for the month and putting up only his. They will all be for sale and he will be at the Dinner Club to talk about them. Don't miss out. Call and reserve your spot today.

Chocolate bread pudding.

2010-02-17T18:21:00.000-08:00

Come try the Chocolate bread pudding before it gets taken off the menu. You know how we do that every once in a while..

Another reason why it's important to us to only buy, serve and eat animals that are treated humanely..

2010-02-05T17:06:00.000-08:00

click here to watch the video.

Our latest write up.

2010-01-29T08:15:00.000-08:00

Vanessa Chang from the Salt Lake Tribune came in a while ago and has published her very nice article on Communal. Read it here.

Gratin.

2010-01-27T07:55:00.000-08:00

In case you haven't tried this dish yet we wanted to show you what you are missing. Potato Gratin. Only $6.

Very exciting news about the CSA.

2010-01-23T18:25:00.000-08:00

First of all.. what is a CSA?

An EXCERPT from Community Supported Agriculture (CSA): An Annotated Bibliography and Resource Guide.

by Suzanne DeMuth

Community supported agriculture (CSA) is a new idea in farming, one that has been gaining momentum since its introduction to the United States from Europe in the mid-1980s. The CSA concept originated in the 1960s in Switzerland and Japan, where consumers interested in safe food and farmers seeking stable markets for their crops joined together in economic partnerships. . .

In basic terms, CSA consists of a community of individuals who pledge support to a farm operation so that the farmland becomes, either legally or spiritually, the community's farm, with the growers and consumers providing mutual support and sharing the risks and benefits of food production. Typically, members or "share-holders" of the farm or garden pledge in advance to cover the anticipated costs of the farm operation and farmer's salary. In return, they receive shares in the farm's bounty throughout the growing season, as well as satisfaction gained from reconnecting to the land and participating directly in food production. Members also share in the risks of farming, including poor harvests due to unfavorable weather or pests. By direct sales to community members, who have provided the farmer with working capital in advance, growers receive better prices for their crops, gain some financial security, and are relieved of much of the burden of marketing.

Although CSAs take many forms, all have at their center a shared commitment to building a more local and equitable agricultural system, one that allows growers to focus on land stewardship and still maintain productive and profitable small farms. As stated by Robyn Van En [1948-1997], a leading CSA advocate, "...the main goal...of these community supported projects is to develop participating farms to their highest ecologic potential and to develop a network that will encourage and allow other farms to become involved." (2) CSA farmers typically use organic or bio dynamic farming methods, and strive to provide fresh, high-quality foods. More people participate in the farming operation than on conventional farms, and some projects encourage members to work on the farm in exchange for a portion of the membership costs.

Most CSAs offer a diversity of vegetables, fruits, and herbs in season; some provide a full array of farm produce, including shares in eggs, meat, milk, baked goods, and even firewood. Some farms offer a single commodity, or team up with others so that members receive goods on a more nearly year-round basis. Some are dedicated to serving particular community needs, such as helping to enfranchise homeless persons. Each CSA is structured to meet the needs of the participants, so many variations exist, including the level of financial commitment and active participation by the shareholders; financing, land ownership, and legal form of the farm operation; and details of payment plans and food distribution systems.

Sounds incredible for those of us who watched Food Inc. right? Well Bell Organic of our very own Utah is making it very easy for us to change the way we eat and what we feed our families by doing a CSA.

Bell Organic Gardens of Draper Utah has been providing the Salt Lake City area with fresh, local produce for 12 years. Inspired by their backyard garden in Sugar House which produced more tomatoes than was reasonable, David and Jill Bell moved to a 1/2 acre horse property in Draper and converted the abandoned pasture to an organic market garden.

For the past 2 years, the Bell’s have continued to grow their partnership with the community by offering CSA (Community Supported Agriculture) shares to families and individuals who share their strong belief in the importance of locally produced, organically grown fruits and veggies. Bell Organic is proud to have been given the opportunity to partner with several other local farms that provide their CSA customers with weekly free range local eggs, local cheeses, local fruits, and shares of free range organic, grass feed Utah beef for pick up with their vegetables.

During the 2009 growing season, Bell Organic helped to pioneer a new way for farmers and restaurateurs to come together by offering a RSA (Restaurants Supporting Agriculture) program for chef’s who wish to use fresh, seasonal produce on their menu.

The 2010 growing season will bring 10 acres being cultivated by the Bell family and at least a dozen employees, a 300 family CSA along with the servicing of many local restaurants and markets.

We are happy to continue to grow our partnership with the community by offering CSA (Community Supported Agriculture) shares to families and individuals who share our strong belief in the importance of locally produced, organically grown fruits and veggies. Please feel free to visit our website at www.bellorganic.com where we offer a complete list of what we are growing as well as the opportunity to register online.

Our Program:

Running June – Oct. for 18 weeks

Pick up locations in Salt Lake City, Draper, Millcreek, Park City, Utah County

2 Person Share: $450 - Enough produce for a group of 2 who eat fresh veggies everyday. It is our goal to provide you with an average of $25.00 worth of fresh organic produce every week (18 x 25 = 450). Some weeks (in the spring) it may be less and some week (Aug – Sept) it may be more.

4 Person Share: $900- Enough produce for a family of 4 who eat fresh veggies everyday.

We also offer the following through our website: free range local egg shares, local cheese shares, local fruit shares, and free range organic, grass feed beef shares for pick up with your vegetables.

Isn't this incredible? Vegetables, fruit, eggs, cheese, and even grass fed meat! And so easy to pay online with paypal. Memberships are on sale now and if you purchase by January 31st you'll receive $75 off. We are so excited to have the pizzeria be the pick up for the CSA in Utah County. Please join if you can and if not support our restaurants as we serve these local organic foods. Click here to join.

Valentine's Day

2010-01-20T18:10:00.000-08:00

We will be offering a three course tasting menu for Valentine's day this year on Saturday the 13th. $42 for each guest. We will be taking slightly more reservations than normal but the spots are going fast so call soon to reserve yours.

Tune in.

2010-01-19T19:01:00.000-08:00

Watch us tomorrow morning on ABC between 6:53 and 7:21. That's AM so set your alarms.

Food Inc.

2010-01-13T20:02:00.000-08:00

It's about time we woke up from the dream of cheap, fast food. The idea that food, the nourishment that keeps our amazing bodies alive, can and should be inexpensive, immediate, AND tasty all at the same time is a lie that we've been told over and over by very seductive marketing campaigns. The fast food empire is unsustainable. Real food costs real money, created by the real sweat of human beings. Work=productivity=goods=wealth. A products' worth can only match the labor and elements that went into creating it. Which makes one wonder the true worth of a $.59 hamburger. Please watch this movie. And let us know how you are going to change.

New Years Eve menu.

2010-01-11T21:37:00.000-08:00

New Years Eve courtesy of Joe's iPhone.

2010-01-06T21:04:00.000-08:00

For your information.

2009-12-31T07:43:00.001-08:00

We will be closed for lunch on New Years day but open for dinner so come on in.

Happy New Year!

2009-12-29T21:09:00.001-08:00

Here's a video for you to watch in case you wanted to see how much fun we had last year on New Years Eve. We hope to see you at one of our New Years dinners this year.. Happy holidays!

Merry Christmas from our house to yours.

2009-12-23T07:14:00.000-08:00

We hope everyone has a great Christmas with your families. Thanks for all your love and support.

New Years Eve.

2009-12-16T19:37:00.001-08:00

Hello out there..

I certainly hope thus far your holiday season has been enjoyable. Besides the fact that I think Joseph is planning on giving me coal this year for Christmas, my holiday season is shaping up nicely. We are planning what will be quite a lovely evening for this months dinner club. Due to the nature of December we will be holding dinner club on New Years Eve this year. Both the Pizzeria & Communal will be getting in on the action. We will only be doing one seating at each restaurant so unfortunately you won't be able to eat at one early and then hurry down to the other to catch a late seating (sorry). Here are the essentials broken down:

Pizzeria Seven Twelve
December 31st
7:00 p.m.
5 course menu - $48/person
801.623.6712

Communal
December 31st
7:00 p.m.
5 course menu - $55/person
801.373.8000

We figure at either place you will be looking to spend 2 - 2 1/2 hours. We want to get you back out in plenty of time to continue the evenings festivities.
Reservationists are standing by, ready to make all of your holiday wishes come true.

Holiday hours.

2009-12-16T19:30:00.000-08:00

We will be closed December 24th through December 28th for the Holidays. We will reopen Tuesday December 29th for our normal hours.

A couple new(er) items..

2009-12-11T20:11:00.000-08:00

Niman Ranch pork chop. Maple vinaigrette and apples.

Brussels sprouts. Toasted almonds.

Warm Chocolate Cake.

2009-12-03T22:30:00.000-08:00

In case you don't live close and can't come in to try our new dessert, here's the recipe.

1 lb. butter
1 lb. chocolate
6 egg yolks
6 eggs
1 cup sugar
5 oz. flour
1.5 oz. cocoa

Melt butter and chocolate together and stir until smooth. Beat yolks, eggs and sugar into a ribbon like consistency. Slowly beat chocolate into egg and sugar mixture until smooth. Then slowly stir in flour and cocoa. Do not over mix. Divide into 4 to 6 ounce buttered ramekins and cool at least 2 hours. Bake at 425 degrees for 8 to 10 minutes. Serve immediately with vanilla ice cream and chocolate sauce. Makes 24 cakes.

Happy Thanksgiving!

2009-11-26T19:40:00.001-08:00

We hope everyone had a great day eating wonderful food with their families. Unfortunately there are those who don't have a home or family or food. Click here to give to those in need during this holiday season.

The Pear Pandowdy.

2009-11-18T17:11:00.000-08:00

Trust us when we tell you..you want to try this.

Business Meetings.

2009-11-12T08:45:00.000-08:00

Communal's private dining room is equipped with audio, video and internet capabilities, as well as a high definition projector and pull down movie screen for your business meetings. Call us to reserve a lunch or dinner.

Menus.

2009-11-08T13:32:00.000-08:00

Here are a copy of our menus right now. The menu changes frequently so they are representative of what we will have. Click on the images to enlarge them.

Holiday Parties.

2009-11-05T19:14:00.000-08:00

We are now taking reservations for Holiday parties. Call us at 801-373-8000 to schedule your event. We would love to share the occasion with you.

Communal is now open for lunch.

2009-11-03T06:37:00.001-08:00

Come in and try our new lunch menu. It won't disappoint. Open for lunch Tuesday through Friday 11:30 am to 2:30 pm.

Some amazing shots of our place.

2009-10-27T18:59:00.000-07:00

We have been so pleased with all the amazing photos Pictorial Studio has taken for us. They have been so great to work with as well. Don't you love these?

Closed for Halloween

2009-10-23T18:24:00.001-07:00

We will be closed on Halloween this year so we can dress up and get some candy..with our kids of course.

CSA (community supported agriculture)

2009-10-15T21:16:00.000-07:00

Our good friend and farmer Dale Allred from Jacob's Cove is getting ready to do a CSA. If you are not familiar with what this is, it is essentially a partnership between a given farmer and their customers. The customers pay a fixed amount upfront for a "share". Then, depending on the agreed upon length those customers get a box of whatever is growing each week. It provides the farmers with a stable income and provides the customers with beautiful produce every week and usually turns out to be less expensive than what is available at a grocery store. And obviously much better quality and taste. If you are interested in more information or to sign up please visit this link..

http://www.heritageharvest.net/

Peach Shortcake

2009-10-13T11:51:00.000-07:00

Recipe by Chef Alice Waters of Chez Panisse in Berkeley, CA

Yield: 6 Servings

Ingredients:

* 1 ½ pounds peaches (about six medium)
* ¼ cup plus 1 ½ tablespoons granulated sugar
* 1 cup heavy cream
* ¼ teaspoon vanilla extract
* 6 baked 2-inch biscuits (see recipe below)
* Powdered sugar for dusting

Method:

Peel and slice the peaches; toss with ¼ cup sugar. Whip the cream with 1 ½ tablespoons sugar and the vanilla until it holds soft peaks. Slice the biscuits in half.

To assemble each shortcake, place the bottom of a biscuit on a plate, cover with a scoop of peaches and a dollop of cream, top with the other half of the biscuit, and dust with powdered sugar. Serve immediately.

Biscuits

This is the cream biscuit recipe we use for cobblers and shortcakes.

Ingredients:

* 1 ½ cups unbleached all-purpose flour
* 1 big pinch salt
* 4 teaspoons sugar
* 2 teaspoons baking powder
* 6 Tablespoons (3/4 stick) unsalted butter, chilled
* 11 Tablespoons cream

Method:

Preheat the oven to 400 degrees Fahrenheit.

In a medium-size mixing bowl, combine the flour, salt, sugar, and baking powder. Cut the cold butter into the flour mixture with a pastry blender until most of the pieces of butter are pea size or smaller. Stir in 10 tablespoons cream until the mixture just comes together. Turn the dough onto a counter top, roll and cut out the six 2-inch round or square biscuits, re-rolling the dough scraps, if necessary.

To bake, place the biscuits on a baking sheet and brush the tops with the remaining tablespoon of cream. Bake for 17 minutes, until golden.

Communal reviews. So far so good.

2009-10-02T11:48:00.000-07:00

Black Eiffel

Rookie Cookie

Cafe Johnsonia

I Never Grew Up

Sweet Life In The Valley

Fruit Heights

A taste of what we have to offer.

2009-09-29T22:15:00.000-07:00

Jacob's Cove heirloom tomato bread pudding, olive oil, poached tuna, green olive tapenade.

Jacob's Cove heirloom tomatoes, cucumbers, onion.

Potato leek gratin.

Roasted squash, apples, thyme.

Mashed potato.

Chocolate caramel tart. Butterscotch pot de creme, cookies.

We're open.

2009-09-25T00:05:00.000-07:00

What the Pizzeria is to pizza, Communal is to Sunday dinner. See you soon.