On Saturday night at Park City Area Restaurant Association's annual fundraiser Savor the Summit, the tables stretched all the way down Main Street, each one different, each one sold out. The best way to see them all was in the Bill White mobile–a knit-bombed golf cart the restaurateur used to zip between his restaurants' tables.
As usual, the Bill White tabes, Chimayo and Wahso, were spectacular:
A special table was constructed for Wahso, surrounding a kitchen in the center where chefs prepared sushi, yakitori, and wok dishes as the diners watched. Chefs were from Bill White's newest restaurant, Blue Sushi.
Guests drank cocktails and snacked on mountains of seafood
before dinner was served.
At Chimayo, hibiscus margaritas
were the bar specialty. And more seafood and ceviche appetizers
followed the Chimayo by the Sea theme of the gorgeous tables.
including a message-in-a-bottle menu
I was seated to Bill's mother, Mary White, who told great anecdotes of his childhood. LIke when he tried to kill the asparagus patch by pouring gasoline over it, because he hated asparagus. He got better–grilled asparagus was part of the beautiful salad course of butter lettuces, tiny vegetables, grilled lemon and quail egg in a masa cup.
OTher dishes, like the scallop
and the main course of beef and lobster
were just as gorgeous, and the lemon meringue tarts were presented with sparklers flaring out of each one.
I ate at Bill White's Chimayo table, so I didn't get to sample other restaurants' food, but of course had to check out their tables.
At The Farm, John Murcko ans his team planted a living centerpiece down the center of their farm wood table.
(above photo by Joe Johnson/Canyons)
Talisker on Main's table was lit by floating candlelight:
Silver's table was all silver, of course:
Cuisine Unlimited made a big statement with sunflowers and iron sculptures:
Deer Valley Royal Street's guests started with one of bartender Bonnie Ulmer's prizewinning cocktails:
Then enjoyed three fabulous courses: