Online Reservations
Sunday, April 4, 2010
Sunday, March 28, 2010
READERS CHOICE AWARD!
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!
Sunday, March 21, 2010
Unicef Tap Project.
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.
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.
Thursday, March 18, 2010
Friday, March 5, 2010
Tuesday, March 2, 2010
Brian Kershisnik
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.
Wednesday, February 24, 2010
Tuesday, February 23, 2010
Dinner Club at Communal.
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.
Wednesday, February 17, 2010
Friday, February 5, 2010
Tuesday, February 2, 2010
Changes.
Pizzeria Seven Twelve is a place to gather together and share an eating experience and because of this fact we are going to be changing the structure of our menu. Starting later this week we will be offering 6 appetizers on our dinner menu. The fact that they are simply prepared and priced in the $5 range makes them perfect for sharing, giving you the chance to make your mouth happy (not that it wasn't already). We'll see you soon...
Friday, January 29, 2010
Communal in the Tribune.
Vanessa Chang from the Salt Lake Tribune dined at Communal a while ago and has published her very nice article. Read it here.
Wednesday, January 27, 2010
We're not just local anymore.
We were chosen for Utah's best pizza by Sunset magazine! We're right up there with our own favorites like Pizzeria Bianco in Phoenix and Ken’s Artisan Pizza in Portland. Click here or here for the whole article and page through all the western states. And click here to see our write up.
Saturday, January 23, 2010
Very exciting news about the CSA.
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.
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.
Wednesday, January 20, 2010
Valentine's Day
We will be offering a special appetizer and dessert for Valentine's day this year on Saturday the 13th. We will also be accepting more reservations than normal to accommodate all you lovestruck people. Call soon to reserve your spot because they are filling up fast.
Tuesday, January 19, 2010
Wednesday, January 13, 2010
Food Inc.
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.
Saturday, January 9, 2010
Closed for lunch on Saturdays.
We will now be closed for lunch on Saturdays so if you come in on a Saturday make sure it isn't until 5 pm. But we'd LOVE to see you then.
Wednesday, January 6, 2010
Our New Years Eve Menu.
Seared Ahi, pomegranate vinaigrette, avocado.
Truffle cauliflower soup.
Apple bread-stuffed duck breast, root vegetable puree, creamed spinach, cranberry demi glace.
Rockhill Creamery belvedere tomme.
Amano Chocolate terrine, creme anglaise, orange cookie crumble.
Thursday, December 31, 2009
For your information.
We will be closed for lunch on New Years day but open for dinner so come on in.
Tuesday, December 29, 2009
Happy New Year!
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!
Wednesday, December 23, 2009
Merry Christmas from our house to yours.
We hope everyone has a great Christmas with your families. Thanks for all your love and support.
Wednesday, December 16, 2009
New Years Eve.
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.
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.
We will be closed December 24th through December 27th for the Holidays. We will reopen Monday December 28th for our normal hours.
Wednesday, December 9, 2009
The Crostada.
Here is our newest dessert. Pear crostada, ice cream, caramel. Some would say it's a sweet treat.
Friday, December 4, 2009
Hot Chocolate.
4 oz. Amano or high quality chocolate
2 TBS. cocoa powder
2 cups whole milk
1 cup heavy cream
2 tsp. vanilla extract
1/4 cup sugar
Combine milk, cream, vanilla and sugar on low heat. Whisk in cocoa. Add chocolate and stir until smooth. Serve with a dollop of whipped cream and your favorite cookies.
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