2018 EAA Sport Aviation Hall of Fame Ceremony
Thursday, November 8, 2018
Reception begins at 6 p.m. | Dinner and program to follow
EAA is proud to honor five new inductees into our Sport Aviation Halls of Fame at a dinner ceremony on November 8, 2018, in the Founders’ Wing of the EAA Aviation Museum. The five inductees, representing ultralights, the International Aerobatic Club, the Vintage Aircraft Association, Warbirds of America, and homebuilding, have dedicated their lives to their respective areas of aviation and join an esteemed group of individuals who represent the spirit of EAA in the highest form.
- EAA Ultralights—Gene Smith
- International Aerobatic Club—Tom Adams
- Vintage Aircraft Association—Ron Alexander
- Warbirds of America—Jack Roush
- EAA Homebuilders—Darryl Murphy
The EAA Sport Aviation Halls of Fame were established to honor the outstanding achievements of men and women in aviation who share the spirit of EAA and its community. Those inducted into the hall of fame are selected by their peers for the myriad of contributions made to their respective areas of aviation.
Bringing together EAA's boards of directors, divisions, affiliates, and councils, the hall of fame is a tribute to the pioneering spirit and innovation that has marked the evolution of flight, a spirit that is nurtured and promoted throughout EAA's membership. The event also reunites past honorees to celebrate their collected achievements.
All are invited to attend the induction ceremony and dinner, which begins with a 6 p.m. reception. Tickets are $50 each (plus $2.50 tax) and include the ceremony and full-service dinner.
- Cream Herb Goat Cheese Stuffed Belgian Endive Petals
- Fresh Bruschetta En Croute with Locally Sourced Fresh Mozzarella
- Mozzarella Rollups with Prosciutto & Fresh Basil
All dinner entrées include fresh garden salad with choice of two dressings, dinner rolls with butter, coffee, iced tea, and milk
- Root Beer Pork Medallion and Savory Chicken
Bacon wrapped pork marinated in root beer and savory herbs, topped with honey onion jam and paired with a breast of chicken, dry rubbed with a secret spice blend, slow roasted and topped with caramelized balsamic onion jam and sauce supreme, served with sliced flame roasted red potatoes and peppers
- Wasatch Pie
Portobello mushroom cap rubbed with chipotle infused olive oil, packed with flame roasted black beans, zucchini, corn, and sweet peppers, topped with creamy gorgonzola, served with fragrant basmati rice
- Carrot Cake
Rich and moist carrot cake topped with a sweet cream cheese frosting