Bill White Farms on Highway 224 in Park City, Utah. 

Bill White Farms on Highway 224 in Park City, Utah. 

Bill White Farms hosted a private dinner for Zions Bank during Sundance in Park City, Utah on Wed, Jan. 24th 2018. The dinner featured 8 unique courses, each with a particular story, and concluded with music provided by award-winning singer-songwriters. 

 Zions Bank CEO, Scott Anderson, introduces Bill White to the dinner guests. 

Zions Bank CEO, Scott Anderson, introduces Bill White to the dinner guests. 

 The dinner featured 8 courses, including our Fire and Ice specials. 

The dinner featured 8 courses, including our Fire and Ice specials. 

 The first course was the Amuse Bouche - deviled farm egg, fresh dill, and barrel caviar. 

The first course was the Amuse Bouche - deviled farm egg, fresh dill, and barrel caviar. 

 The second course: roasted pepper + tomato "cappuccino" with grilled cheese garnish. This was the dish Bill's mom prepared for him whenever he was feeling sick as a child. 

The second course: roasted pepper + tomato "cappuccino" with grilled cheese garnish. This was the dish Bill's mom prepared for him whenever he was feeling sick as a child. 

 The Fire special featured a crispy pork belly morsel with miso cider lacquer, apple + blood orange "gem stones", and fragrant apple wood smoke. 

The Fire special featured a crispy pork belly morsel with miso cider lacquer, apple + blood orange "gem stones", and fragrant apple wood smoke. 

 4th course: The Ice course featured orange + herb salad with asian nuances of peanut, coconut milk + exotic silk road spices and a himalayan mist. 

4th course: The Ice course featured orange + herb salad with asian nuances of peanut, coconut milk + exotic silk road spices and a himalayan mist. 

 The Intermezzo was a lemon + prickly pear granita. 

The Intermezzo was a lemon + prickly pear granita. 

 Bill White prepares the Entree: stuffed farm turkey "fricasse", risotto stuffing with wild mushroom-marsala cream. 

Bill White prepares the Entree: stuffed farm turkey "fricasse", risotto stuffing with wild mushroom-marsala cream. 

 The dessert was port poached figs, mascarpone cream, and mission fig bavarian. 

The dessert was port poached figs, mascarpone cream, and mission fig bavarian. 

 Our chefs also prepared special birthday cakes for 2 of the dinner guests who were celebrating their birthdays that day. Cheers!

Our chefs also prepared special birthday cakes for 2 of the dinner guests who were celebrating their birthdays that day. Cheers!

 Before the dessert was served, this amazing couple performed some of their Grammy-nominated songs they wrote. 

Before the dessert was served, this amazing couple performed some of their Grammy-nominated songs they wrote. 

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