Chef David Burke hosting rooftop dinner to coincide with Forest Park balloon race

The four-course menu includes "hot air–steamed" black bass, “pan-seared hen in a Parmesan bubble,” and a Cotton Candy Balloon for dessert.

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Who knew that celebrity chef David Burke is a fan of hot-air balloon festivals? Luckily for us, he’s such a big fan that he’s heading to St. Louis next weekend to host a balloon-themed dinner on Saturday, September 21, at the private event space of the Angad Rainbow Terrace, atop Grand Center’s Angad Arts Hotel (3550 Samuel Shepard), following The Great Forest Park Balloon Race being held earlier that day.

Diners will gather at the indoor/outdoor rooftop lounge and bar, adorned with balloon-themed decorations, to enjoy a whimsical four-course meal created by Burke and executive chef Robert Cantu with curated wine pairings by sommelier and vintner Michael Kennedy. The menu includes a Berry Balloons salad (pictured above) of beets, berries, goat cheese, marcona almonds, and beet foam; "hot air– steamed" black bass with lobster minestrone, local squash, and ditalini pasta; “pan-seared hen in a Parmesan bubble” with Roman-style gnocchi and lemon-roasted fairy tale eggplant; and a Cotton Candy Balloon for dessert.

Expect more of the patented playful creations and fanciful presentation we’ve come to love from Burke at Grand Tavern. Fans of his clothesline bacon, lobster “steak,” and Korean-style “wings and rings” will be delighted by the creative dishes on display at this dinner.

If you’re interested, don’t delay. A ticket to this unique culinary experience is $110 (including tax and gratuity), and the event is limited to 30 guests. 

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