ST. LOUIS, MO (KTVI) - The Great Forest Park Balloon Race is less than a month away. It takes place September 16 and 17 on Central Fields in Forest Park. The Balloon Glow and Balloon Race is a free public event and St. Louis family tradition for the past 44 years. Now you can take the experience to a new level when you purchase tickets for a VIP Experience that includes great food, reserved parking and a front row seat.
The VIP experience runs from Noon until 6pm on Saturday September 17th and offers you the opportunity to have a front-row seat to all the excitement that goes on during race day.
Great Forest Park Balloon Race VIP experience includes:
- Large Private tent featuring front row seating on race day
- Complimentary food and beverages
- Bar with Beer & Wine and Liquor available for purchase
- Rotating children's entertainment (face painting, balloon animals, etc)
- Private Bathrooms
- Free VIP Parking Pass with purchase of 2 adult tickets; the closest guaranteed parking possible to the field
Great Forest Park Balloon Race
Central Fields in Forest Park
Saturday, September 17th
Noon - 6 P.M.
The recipes by Chuck Friedhoff, Chef de Cuisine at Butler`s Pantry.
Apple Braised Red Cabbage:
2 Tbsp Olive Oil
1 head Red Cabbage, julienne
2 cloves Garlic, minced
1 Apple (any variety), small dice
½ Yellow Onion, small dice
1c Red Wine Vinegar
1. Sweat the Onion & Garlic in the Olive Oil in a large pot.
2. Add the Red Cabbage and sauté until it starts wilting, add the Apple and Red Wine Vinegar
3. Lower hit and cook until Cabbage is tender
Hard Cider Braised Pulled Pork:
1 Tbsp Bacon Fat/Lard
1 Bone-In Pork Shoulder
2 Tbsp Kosher Salt
1 Tbsp Black Pepper, ground
2 Carrot, rough chop
2 Celery Stalks, rough chop
1 Yellow Onion, rough chop
3 cloves Garlic, smashed
2 cups Hard Apple Cider
1 cup Pork Stock
2 tsp Thyme
2 Bay Leaves
1 Tbsp Parsley
1. Season the Pork Shoulder with Salt and Pepper, let sit for 1 hour.
2. In a slow cooker heat the Bacon Fat, once it is very hot, add the Pork Shoulder, fat side down. Sear until caramelized, flip and brown the other side. Do this to all sides of the Pork Shoulder.
3. Add the Carrots, Onions, Celery and Garlic.
4. Once the Vegetables get some color add the Hard Cider, Pork Stock, Thyme, Bay Leaves and Parsley.
5. Cover and simmer until the bone comes out easily. About 3 hours.