On March 8th, it was our honor to host the 15th annual Red, White and Snow Vintner Dinner at The Golf Clubhouse Grill. Taking place as a part of The National Ability Center’s premier fundraising event—a weekend-long culinary, wine and ski festival—the Vintner Dinners are hosted within private homes throughout Park City and the surrounding area. In gathering Utah’s top chefs and the nation’s finest vintners to be paired with each venue, the Vintner dinners offer an exquisite dining experience that raises funds for adaptive, recreational programs for individuals of all abilities as well as a space for National Ability Center volunteers to share their personal experience with these unique programs. For the fifth year in a row, Executive Chef Adam Price provided his expertise to help make this beloved tradition a success. Marking the first Red, White, and Snow dinner hosted on Victory Ranch property.
Over the years, Victory Ranch has been fortunate to be paired with renowned wineries that have led to lasting relationships with winemakers, benefitting our select wine room offerings and in turn giving us exclusive access to some vintages that are not widely available to the public. It was with great excitement that, this year, it was Blackbird Vineyards that graced our table. The Golf Clubhouse Grill—completely transformed by Harvest Moon Events to honor this incredibly special, intimate evening—offered a lovely space for all to gather and clink glasses. With delicate rose centerpieces and flickering candle light illuminating the room in warm tones, the clubhouse made an idyllic setting to relish in the live music, good company and artfully-crafted fare.
24 guests sat down to a five course meal, starting with crab stuffed, flame-kissed, jumbo shrimp and ending on a sweet note with an assortment of cheeses complemented by fresh berries, dried fruit, spiced almonds, fig spread and berry gelee. The Surf and Turf—featuring grilled Wagyu tenderloin, fingerling potatoes, asparagus espuma, pan-seared Sable fish, smashed reds and Heirloom carrots—proved to be a crowd favorite. From course to course, divine tastes harmonized with selected wines of Blackbird Vineyards, presented by vintner Paul Leary. All proceeds went to The National Ability Center, and this successful fundraising event would not have been possible without the generous contributions of guests, vintners and chefs alike.