SALT LAKE CITY CHEF’S TABLE

If you need more proof of the elevating restaurant scene in Utah, spend a few evenings dining out in Provo. Provo gets a bad rap for being homogeneous and stereotyped as a sort of suburbia haven. Yes, there are large families in Utah County who, out of necessity, are looking for inexpensive meals to feed large families. At the same time, a constituency of folks are looking for something better, something that justifies a night out on the town but doesn’t take the forty-five-minute drive from Provo to Salt Lake.

The Heirloom Restaurant Group saw those interested in something different/better and created Communal. Though not their first attempt in Utah (Pizzeria 712 being their first), Communal certainly made a strong statement, which resonated up to the neighborhoods of downtown Salt Lake.

In an area where faster and cheaper is most valued, Communal provides an evening out on the town at your choice of communal or private tables with a menu filled with fresh, seasonal ingredients and a chef sure to satisfy the most cosmopolitan of tastes in great slow-food fashion.

The concept is in the name—literally from farm to table. Long communal tables cutting through the center of the room tell a story of Communal’s philosophy of relationships with farmers, local producers, and customers. It begs strangers to say hello, creating a relationship where there might not have been one before. Even if the common topics of the valley don’t strike your fancy, the food is worth talking about.

A night at the table generally finds diners getting to know each other, learning about local farms, and tasting through a menu that makes a statement that Provo is worth it. While it does save locals the long drive to Salt Lake City, the Salt Lake foodies are driving farther than they ever thought they would for something better than they could ever have imagined.

COMMUNAL BEET SALAD

For the pistachio brittle:

2 cups granulated sugar

1 cup water

½ cup corn syrup

½ teaspoon kosher salt

2 tablespoons butter

½ teaspoon baking soda

2½ cups chopped pistachios

2 tablespoons chopped dill

For the pistachio dill pesto:

¼ cup fresh dill

¼ cup raw, shelled pistachios

½ cup spinach

Juice of 1 lemon

Salt and pepper

For the roasted beets:

½ pound red or yellow beets

2 tablespoons extra-virgin olive oil

Salt and pepper

Zest of 2 lemons

For garnish:

Shaved radishes and fennel

Arugula

Goat cheese

Extra-virgin olive oil

To prepare pistachio brittle: In a heavy saucepan over medium heat, bring sugar, water, corn syrup, and salt to a caramel color without burning. Remove from heat and add butter, baking soda, chopped pistachios, and dill. Mix together and pour caramel onto a parchment-lined (also coat parchment with nonstick vegetable spray) sheet pan and let cool.

To prepare pistachio dill pesto: Place all ingredients in a blender and puree until smooth. If too thick, add cold water. Season with salt and pepper.

To prepare roasted beets: Preheat oven to 250°F. Season beets with oil, salt, and pepper. Wrap in foil and roast for 2–3 hours or until soft and tender. Allow to cool and peel outer skin. Toss with lemon zest.

To serve: Arrange pesto on a plate. Plate beets and serve with pistachio brittle, shaved radish, shaved fennel, arugula, goat cheese, and olive oil.

SKIRT STEAK AND CHERMOULA

For the chermoula:

2 bunches parsley

1 bunch cilantro

3 cloves garlic

1 teaspoon cumin

2 teaspoons paprika

¼ teaspoon chili flakes

Juice of 2 lemons

½ cup blended oil

¼ cup white wine vinegar

Olive oil

1 (1½ pounds) skirt steak

Coarse salt and pepper

To prepare skirt steak: Preheat grill on high. While grill is heating, allow steak to come to room temperature. This will ensure even cooking.

Lightly oil and season steak with coarse salt and pepper. Place steak on grill and cook on both sides until desired temperature is reached. Remove steak from grill and allow to rest for 3–5 minutes. Slice and serve with the chermoula.