June 30
6:30 pm

Freedom Awards Gala

  • June 30
  • 6:30 pm
  • Utah Valley Convention Center


  • $50
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Focusing on the blessing we call freedom
The stories of the 2016 Freedom Award recipients will serve to remind us of those who served to protect our freedoms despite personal discrimination; those who, without regret, paid a very dear price for the freedom of others; those who are fighting today for the freedom of those least able to achieve it for themselves; and those who devote themselves to helping us remember such stories by preserving them—lest we forget. These four join an impressive list of previous recipients who have each demonstrated a unique contribution to the cause of the freedoms guaranteed in the U.S. Constitution and the cherished American values of God, family, freedom, and country. Meet the recipients below.
Vicki Garbutt -
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Ticket Information
  • Tickets will be $50/person and may be ordered starting Wednesday, June 1.
  • Seating is open (no table assignments).
  • Reservations are required.  Tickets will not be available at the door.
  • Orders may be placed by phone (801-818-1776) or by going to the Festival office (4626 N. 300 W., Suite 300, Provo).  No online ordering is available.
  • There will be a $5.00 fee per order for tickets that are mailed out.
  • Deadline for ordering tickets is Monday, June 21 @ 5:00 p.m.
  • Payment by cash or check preferred.  Credit cards also accepted.
  • Requests to meet special dietary needs must be made at the time of ticket purchase.

Dual Entree: Herb and Citrus Infused Salmon Filet paired with Pine Nut Encrusted Chicken with Red Pepper Pesto. Dijonnaise Tarragon Roasted Potatoes, savory Acorn Squash and Gueri Asparagus Spears.main

Salad: Peppery Arugula & Spinach greens served with a Medley of Marinated Vegetables and garnished with fresh shavings of Parmesan.salad

Dessert: New York Cheese Cake with an orange mango coulis and fresh berries.dessert

Vegetarian Entree (Please request uopn ticket purchase)
Stuffed portabella mushroom cap with red onion and spinach, topped with a Parmesan bechamel sauce.

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