The first flight in a hot air balloon with human passengers took place on November 21, 1783. Pilatre de Rozier and the Marquis Francois d’Arlandes ascended in the presence of King Louis XVI and traveled over Paris for 5½ miles attaining an altitude of 3,000 feet. After the flight, the pilots drank champagne to celebrate, a tradition carried on by balloonists to this day. Yet it wasn’t until the 1950s that modern hot air balloons, with an onboard heat source, were pioneered by Ed Yost. His work resulted in his first successful flight on 22 October 1960.
That was the year my dream of soundlessly sailing through the sky germinated in my mind, yet it would be over 50 years before I’d fulfill that desire. Why so long? No particular reason except life getting in the way. When the Phoenix Convention and Visitors Bureau invited a group of travel writers with the International Food, Wine and Travel Writers Association to explore the resorts, food, wine and sites of the Sonoran Desert region I had no idea the trip would result in a dream fulfilled.
Hot Air Expeditions
Hot Air Expeditions provides twice daily – early morning and late afternoon – 90 minute balloon rides over the Phoenix/Scottsdale area and Monument Valley, Utah. There’s a reason for the schedule. An important component in the physics of hot air ballooning requires a temperature differential between cooler denser outside air and the lighter hot air inside the balloon. For the morning flight you arrive at the staging area at the break of dawn, and contrasted against the outline of cactus and brown desert are over a dozen giant multicolored balloons being inflated. They slowly rise like other worldly mushrooms whose spoors invaded the planet.
The sturdy wicker basket holds the passengers, captain and the tanks of propane that provide the blasts of flame that will heat the balloon’s interior during the flight. I was amazed that each basket accommodates over a dozen adults, albeit a snug fit. Liftoff is, well, like floating in air. Except for the occasional blast from the propane jet and sounds of primal glee from adults one would think have experienced it all, the world silently drifts away. Cameras are held to our faces as we click away like children taking in the beauty of the desert landscape illuminated by the recently risen sun. Wearing jackets to ward off the early morning desert chill, we were surprised at the warmth the propane jets provided even at several thousand feet altitude.
The Sonoran Desert
The Sonoran Desert is lush despite receiving an average annual rainfall of 10 inches. The Phoenix/Scottsdale area is ringed by mountains that are snowcapped in winter. Arroyos are visibly etched in the land outlined by trees that line their banks, evidence of the water that flows from spring’s melting mountain snow and summer thunderstorms. In the distance is shockingly blue Lake Pleasant formed in the 1920s by damming the Aqua Fria River.
Human encroachment snakes further into this landscape as the Phoenix/Scottsdale metroplex, fourth largest in the United States, continues to grow. We float over backyards studded with swimming pools, residents walking outside to collect the morning paper and occasionally a parent walking with a dog and child pointing up at us. Yet what captures the attention of my fellow balloonists is our collective awe with the experience of floating gently up and down as the vast envelope of air filled material descends and ascends according to wind currents and the altitude of the landscape. Surveying the surrounding scene, the dozen or so other balloons seem like colored bubbles in a waterless bath.
Champagne
Landing was as smooth as the ride accomplished due to the skill of captain and guide Mike England. We observed one balloon, not operated by Hot Air Expeditions, that had landed in the middle of a road – police set up a roadblock – and I would imagine that’s not an ideal spot. Mike deftly guided our craft to a smooth area of desert, avoiding some rocks and debris. He threw the ropes to his waiting assistants and they pulled the basket to the ground landing as gently as liftoff.
Mike explained that hot air ballooning became the rage among upper class Europeans in the 19th century. Since landings more often than not occurred in a farmer’s field, it was polite to offer the owner a bottle of champagne. Hot Air Expeditions goes one step further in providing a champagne breakfast or late afternoon champagne and hors d’ouvres after touch down.
True to ballooning and champagne’s French heritage, Hot Air Expedition’s food service is catered by French chef Vincent Guerithault, chef/owner of Vincent Guerithault on Camelback. This was no picnic breakfast. The long table was covered with linen, china, silver and champagne glasses. Breakfast consisted of:
- Chilled Champagne
- Orange Juice
- Quiche Lorraine
- Chocolate-filled Croissants
- Soft Cheeses
- Seasonal Fresh Fruit
The afternoon Sunset Hors d'oeuvres menu includes:
- Chilled Champagne
- Pizza Rounds topped with Bar-B-Que Duck or Southwestern Vegetables
- Miniature Quiche baked with Wild Mushrooms or Asparagus
- Miniature Lemon Tartlets
- Dark & White Chocolate Truffles
- Seasonal Fresh Fruit
Floating in air, the stunning desert landscape, the beautiful cool autumn morning and champagne, it was the perfect ending of a life long dream fulfilled.
Marc d'Entremont - Years of experience as a chef, historian and teacher guides my travel and food writing. I explore all things that shape a culture.
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