Online Reservations
Tuesday, August 30, 2011
Thursday, July 28, 2011
Wednesday, October 13, 2010
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.
Monday, September 27, 2010
REMINDER
Just want to remind you about the big party tonight at Communal. It starts at 6:30 so we hope to see you there!
Wednesday, September 15, 2010
ONE YEAR!
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.
Sunday, September 5, 2010
ODN
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.
Thursday, September 2, 2010
Recipes.
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.
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.
Wednesday, September 1, 2010
Sunday, August 29, 2010
Thursday, August 26, 2010
Pizzeria Dinner Club.
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.
Sunday, August 22, 2010
HELP WANTED
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!
Thursday, August 19, 2010
Ethan's L.A. trip.
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.
Sunday, August 15, 2010
Jacob's Cove Tweets.
If you are interested in getting a daily update about Jacob's Cove farm via twitter, please follow @jacobscove.
Thursday, August 12, 2010
Sunday, August 8, 2010
Avante Garde Eats.
Communal recently had an excellent article in the Provo Orem Word entitled "Avante Garde Eats" by Peter Sproul. Click here to read it.
Friday, August 6, 2010
Wednesday, August 4, 2010
Communal Dinner Club.
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.
Sunday, August 1, 2010
Viva Las Vegas with "The Boys"
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.
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.
Saturday, July 31, 2010
Best of State.
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".
Monday, July 26, 2010
Dinner at Jacob's Cove.
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?
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