Red, White & Snow

The National Ability Center (NAC) is a globally recognized name for turning dreams into reality. The organization breaks down barriers around disabilities (both visible and invisible) by creating access and opportunity. There are over 20 programs ranging from skiing and snowboarding to rock climbing, river rafting, equestrian skills, and mountain biking. These opportunities are one reason people choose to visit or move to Park City.
The NAC is committed to ensuring participation cost is never an obstacle. “We keep our program costs very low because we don’t want finances to be a barrier,” explains the NAC’s director of development, Caitlin Bognaski. “A lot of times, individuals with disabilities have other barriers to recreation so we certainly don’t want finances to be an additional one. We provided $6.5 million in scholarship dollars and program subsidies last year alone.”

One of Park City’s most anticipated annual parties generates a quarter of the NAC’s operating budget. “The money raised at Red, White & Snow every year supports our programs so that we can keep saying yes to every single participant who comes in our doors,” Bognaski continues.

Red, White & Snow celebrates wines, fine dining, and meaningful engagements. Vintners from Napa, Sonoma, and Oregon pair with chefs to create six memorable and distinct events mingling exquisite cuisine and wine.

The director of events for the National Ability Center, Carin DeMilo, explains what to expect during Red, White & Snow. The four-day event launches with the Collectors’ Dinner at Pendry Park City. “If you’re a wine aficionado, that’s the event for you,” as DeMilo describes how people who attend the Collectors’ Dinner share a genuine appreciation for fine wine.

“On Thursday night, we have Uncorked. Every single winery and spirit that’s participating pours at that event, and they showcase great wines,” she explains. The long-time partnership with Stein Erikson Lodge and Vice President of Food & Beverage Operations Zane Holmquist creates a memorable combination of environment, gastronomy, and libations.

Friday kicks off with a midday costume party extravaganza at St. Regis. “For the skier who loves wine and loves a great party, go to Wine on the Mountain. Bust out your one-piece, throw on a boa, and go skiing for the morning. You don’t even have to ski because it’s truly a party atmosphere.”

The Vintner Dinners on Friday night are intimate gatherings where featured winemakers and chefs collaborate. Brooks Kirchheimer, a Park City restauranteur and co-founder of Leave Room For Dessert Eateries, has participated in Red, White & Snow for five years. “The host, the vintner, our chef, and planners come together and talk about how we want the dinner to unfold. It’s fun to collaborate,” he says. “We have a talented chef in Evan LaValley who will be at the helm of our dinner. He is excited to put together a menu that knocks the socks off the guests and makes them remember the evening for a long time.”

“There are 28 dinners that night alone,” DeMilo says. “That’s when you get to know the local chef or even an out-of-town chef and a vintner. It’s close quarters with about 22 to 40 people [per dinner].”

Executive chef and co-owner of Midway Mercantile, John Platt, is enthusiastic about hosting his sixth Vintner Dinner. “We enjoy each year getting to try the wines and getting to know the winery/winemaker so that our food can pair with their wine and make for a most exciting evening.”

Long-time Red, White & Snow participant Clay Mauritson is the owner and founder of Mauritson Wines. He relishes working with a trusted chef every year for the Vintner Dinners. “Chef Ryan Depersio is insanely talented and knows our wines like the back of his hand.”

The Red, White & Snow crescendo is The Gala on Saturday at Montage Deer Valley. “This is where we raise all of our money to support the scholarships for our programming and the people who come to the NAC,” DeMilo explains. The live auction features around 24 items a year.

Red, White & Snow attendees forge meaningful relationships with winemakers, chefs, NAC participants, and staff over four days, which compels donations. “The people who come to this event are so generous, and we were so lucky to have them,” she concludes.

Superb wines, food, and parties aside, the heart of Red, White & Snow remains supporting the NAC’s programming. For organizers, chefs, and winemakers, the event’s highlight is hearing from NAC participants, who share their experiences at the Vintner Dinners and Gala. “During the dinner, they have a participant stop by and tell their story about the impact that the NAC has had on them,” explains Kirchheimer. “The tears start to flow, and the guests really get to understand the unbelievable impact the NAC has on these participants.”

Chef John Platt echoes the sentiment. “The National Ability Center is all about providing an opportunity for people who might not otherwise get the chance to partake in the wonders of Utah. Throughout our time in restaurant work, we have always felt that the best way to give to our community is with our natural connection – food. Red, White & Snow is our chance to support and inspire.”

Clay Mauritson explains why he and Mauritson Wines are committed to participating in Red, White & Snow. “It is our personal belief that it is the civic duty of every human being to give back to their community. “Even more specific to my family, we have a son with special needs. He has benefited tremendously, as has our entire family, from the services the NAC provides. We will always do everything we can to support this amazing organization.”

DeMilo attributes Red, White & Snow’s success to the enthusiasm, dedication, and participation of the vintners, chefs, volunteers, and guests. “Thanks to them, this event is successful year after year in raising funds to support the life-changing programs at the NAC.”

See more in the 2024/25 Winter Adventure Guide magazine.