We’re excited to share this video we were able to play a small role in (you’ll catch the Slade Family taking a ride on our hot air balloon toward the end).
The Slade’s have been making Christmas videos in lieu of the traditional Christmas Card for the past 6 years. In addition to the fun they have creating these videos, they use this medium to serve those in need by raising money and awareness for the less fortunate. Over the past 6 years, their videos have supported Charity: Water. This year, they’re out doing themselves again and are giving away a car to a family in need! Please
See full article here! http://goodfoodfinderaz.com/dining-in-the-desert/
Photography by Ryann Lindsey Photography
Whether you’re celebrating an anniversary or a birthday, hosting a work-related function, or entertaining company, Float Balloon Tours and Cloth & Flame have your back in Arizona hospitality.
When Matthew Cooley and Olivia Laux began Float Balloon Tours in 2013, they didn’t know much about hot air ballooning. They just knew they wanted to rep the Phoenix community.
“Food is huge part of the experience,” Cooley said. “It’s a place in the desert for people who otherwise wouldn’t find themselves there.”
The dining aspect has become such a popular part of Float Balloon Tours that Cooley and Laux have created an offshoot of the hot air balloon tours, called Desert Dinners, for when hot air ballooning is out of season.
“We’re doing this fantastic thing even though we’re not able to fly, we have a beautiful spot, with a chef preparing this extravagant meal without having a time crunch or the unknowns of ballooning with a long set-up,” said Cooley.
The dinners can host anywhere between 10 to 30 people, and occur once or twice a month. Cooley said they’re looking to expand the dining operation to the Grand Canyon and possibly Alaska, in hopes of expanding nationally.
We were just featured in Dorado Magazine! Full article here: https://doradomagazine.com/float/
“Take to the skies in a balloon tour for a different view of the Sonoran Desert — then end your day with a gourmet meal in the desert.
While ballooning is the main event, it’s what comes after that makes a Float balloon tour particularly unique — the hour-long voyage over the mountains and desert of Arizona culminates with a gourmet open-air brunch, prepared onsite. No box lunches here: A wood dining table complete with plates, silverware and gorgeous florals awaits guests disembarking their balloon.
The meals have been so popular that Cooley and Laux are now looking to launch a series of standalone food projects.”
Words by Ellen Olson for doradomagazine.com, Photos by Marc Mintz
Check out the entire story on azcentral.com: http://azc.cc/1BFjZDU
“While he bounced around working for cruise lines and ice cream shops in Alaska and Oregon, she studied chemical engineering and worked as a metallurgical engineer at a Globe-Miami area copper mine.
The free spirited man from Nebraska pined for the studious Apache Junction woman for years. But his subtle moves only got him to the friendship zone.
Then, a balloon ride in 2012 united Matt Cooley and Olivia Laux’s personal and professional fates. By the following year, they were a couple and co-owners of their hot air balloon ride company Float Balloon Tours…
Words by Georgann Yara for AZCentral.com, Photo by Mark Henle/The Republic
For those of us who grew up elsewhere, Autumn in Phoenix can feel insulated from every sweet familiarity of the changing season. Just as a stomach of any person will hum in the absence of food, some part of us recognizes the lack of cooler air when we breathe, the still-stored raincoats, the streets not blanketed in yellow and red. It’s a similar emptiness and for some of us it has to be filled, at least partially, by something distinctly of the Fall. We chose apples.
Above are some pictures of our visit to Apple Annie’s Orchards a few weeks ago, and a recipe for our fresh pressed (by us!) Spiced Apple Cider Mimosas, which we’ll be serving after our flights until we’re out of cider!
Spiced Apple Cider Mimosas
1 tsp brown sugar + a little for the rim
1 ounce bourbon
4 ounces sparkling wine, we used AZ Hops and Vines’ Fluffer
2 ounces fresh spiced apple cider
Combine the brown sugar and bourbon in a glass, add the sparkling wine, and top with the spiced cider. Start your day.
If you’re interested in pressing your own cider, there are some fairly simple methods you can try at home without investing in a costly press. Our favorite is made with a standard food-grade bucket, and if you want to go cheap super cheap and easy, you can use this method which only requires a (clean) industrial mop bucket.
As for spicing up your cider once you’ve made it, just go for the holiday standards: orange peel, cloves, allspice, cardamom pods, and cinnamon sticks. Combine all of the above with your cider and a couple tablespoons of fresh lemon juice, bring to a boil and then reduce to simmer for about 3o minutes. Refrigerate.
It’s been a year now since we first opened our doors here at Float, and we thought this would be the perfect opportunity to start our blog, to begin sharing more of what we love with all of you: our always-inspiring community of customers, colleagues, and friends.