ST. LOUIS — Nationally-acclaimed Chef David Burke (Bravo’s Top Chef Masters) from Grand Tavern by David Burke (626 North Grand Blvd) will be in town next weekend to host a special rooftop dining experience to honor St. Louis’ hot air balloon history. At 7 p.m. on Saturday, September 21, guests will enjoy a whimsical four-course tasting dinner prepared by Chef David Burke and myself with curated wine pairings.

Beet & Berry Bubbles

Robert Cantu, Executive Chef of Grand Tavern by David Burke

Ingredients:

  • 1 liter mineral water
  • 2 cups strawberry juice
  • 100 grams beet powder
  • 1 gram Xanthan Gum
  • 50 grams sugar
  • 1 gram salt
  • 1 gram powdered egg whites

Directions:

Blend all ingredients together on low and let rest in the refrigerator for 30 minutes before use.