My friend Katie knows how to throw a party. Just a couple weekends ago she hosted a fundraiser dinner for the National Ability Center (NAC) in her tiny Park City mining-shack home that was both inspiring and intriguing. She created a memorable moment in support of a excellent organization. I left having met new interesting people, tried amazing foods, and completely in awe of what goes on at the NAC. Today I’m sharing a chopped salad similar to the one we had at the dinner and I hope to give you a little glimpse into our fabulous evening.
Special thanks to Darryl Dobson for the beautiful photos from the evening. To attend future NAC fundraiser dinners check out Red White and Snow Vintner Dinners online.
The first sign of a good party… when you walk into someone’s home for a dinner gathering and your name has been elegantly hand written in calligraphy on a place card holding your seat (credit to Pen & Palates). Then as you enter the kitchen, the wine is open and being poured by none other than the wine maker himself (special thanks to Donelan Wines). The party size must not be too big or too small as to not run out of people to get to know but also not too many as can be overwhelming (enough to fit around one dinner table is perfect). And if you really want to get your guests comfortable real quick, try sitting on the floor around a coffee table! Then there’s the food, an obvious element to a good diner party,
as it should be interesting and conversation worthy but not too elaborate as to take away from people being comfortable.
As we sat around in Katie’s living room, all getting to know each other for the first time, we were instantly connected through the food we shared. Though many of us had little to nothing in common, food has this natural way of bringing everyone to the same level (and humbly on the floor in this instance). We talked of local food, food from our travels, and the foods we were enjoying that evening. We all raved about each dish this evening as Asi, from Reef’s Restaurant in Park City, brilliantly created every plate just steps away in a tiny kitchen. This salad was one everyone seemed to love (possibly the best salad I’ve ever eaten!), as several people were asking for the ingredient list. It was simple yet you couldn’t put your finger on every item in its composition, which made it perfectly intriguing.
Though the food was some of the best I’ve had, the real inspiration came from a story told around the table. A woman joined us who had was a triple amputee, losing three limbs in a postpartum infection. She shared of feeling hopeless at first as she tried so hard to make life the way it used to be, then surrendering she found a new normal and is now enjoying life saved. The National Ability Center gave her the opportunity to horseback ride regularly, and she may even compete in paralymipc dressage one day. She spoke with confidence and elegance and we were all in awe of her courage
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