Cooking is like breathing—it seems easy enough in theory, but sometimes you need a proper demonstration for the process to really make sense. Catch your culinary breath with today's deal: for $35, you can attend a cooking demonstration and three-course dinner at Babaloo International Café & Bar in Katy (a $70 value). Groupon holders can attend one of the following demos:
- French cooking, Monday, April 11, at 7 p.m.
- Paella, Monday, April 25, at 7 p.m.
- Puerto Rican cooking, Monday, May 9, at 7 p.m.
- Greek cooking, Monday, May 23, at 7 p.m.
The elegantly laid-back eatery introduces a cosmopolitan twist to the palates of its patrons, boasting fresh ingredients and an ever-changing menu infused with global flavors. Learn to craft some of their global gourmet fare in a three-course cooking demonstration, where Babaloo's chef, Fred Routon, presents the secrets of translating authentic international recipes without the threat of being targeted by foreign sous-chef spies. Upon entry, attendants are seated in the dining room and can view the chef's station laid out with all the ingredients for the first course, just as if attending a live cooking show. Mealmongers will receive a customized cookbook with recipes for the demonstration at hand, complete with wide margins to take notes on preparation and assembly and to make cute little noodle doodles. After the demonstration, enlightened eaters will be served the three-course meal that was just prepared and can take advantage of the full bar (drinks not included in the price of the Groupon).
Chef Routon, originally from Spain, has worked in the industry for more than a decade and has travelled the world studying international cuisine, accidentally crafting particularly pungent crops of suitcase cheese in the process.
Babaloo International Cafe & Bar
Though the chefs at Babaloo International Cafe & Bar were inspired by the sharable small plates of Spain, they didn't limit themselves to just Spanish dishes. Instead, they craft appetizers and down-sized entrees of cuisines from around the world. This creates a varied menu, with prosciutto-wrapped asparagus appearing beside miniature beef wellingtons and Cuban crab cakes made with plantains. These dishes pair well with wines selected from the vineyards of Spain, Portugal, Argentina, and Australia, to create meals that are both light and filling, much like four courses of flavored heliums. When evening turns to night, the restaurant becomes a hotspot for dancing, with theme parties, hip-hop nights, and salsa dancing.