Seattle, Bellevue & Eastside Area Thai Cooking
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pranee@ilovethaicooking.com     Tel. (206) 329-4877     Cell (206) 778-1149

 

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Events and Cooking Classes with Pranee

Pranee’s Phad Thai Story

Cooking Classes

Asian Market Tour ~ Cooking Classes

The Essential Flavors of Southeast Asia Cuisine
Benefit to the Seattle Brain Cancer Walk
Sunday May 2, 2010
9:30 AM – 11:30 AM Asian Market Tour
12:30 PM – 3:30 PM Cooking Class
Fee: $100 (Donation)

Explore the Asian market and learn to stock up Thai and Vietnamese staple ingredients. Discover fresh herbs, vegetables, and authentic cooking utensils that all are essential to Asian cooking and then learn to cook hands-on/demonstration. We will start at Viet Wah Supermarket in the International District and then cook at Cook’s World kitchen near University District.
 
The class includes 2 starters and 6 dishes from Vietnam, Cambodia, and Thailand. The students will receive a recipe package, market tour hand-out, and a gift bag.
  
Vietnam 
Bun Cha (grilled pork Hanoi style with rice vermicelli, mixed herbs, and served in a rice paper roll) and Pho Bo (Vietnamese beef noodle soup with beef and mixed herbs) 
 
Cambodia
 Kroeung (Khmer curry paste), Amok (traditional Khmer fish curry served in a banana-leaf cup served with Thai Jasmine rice) and Khmer green papaya salad with mint and peanut-lime dressing
 
Thailand
 Tom Kha Gai (chicken galangal soup with coconut milk, galangal, lemongrass, and Kaffir lime leaves),  Kao Neow Dam (black rice pudding with warm coconut milk)
 
100% of the benefit goes to The Seattle Brain Cancer Walk and Captain Deb Ferse’s Team

Culinary Event Northwest

http://classes.culinaryeventsnw.com/index.html
 
Thai Grills and Greens
Wednesday May 12, 2010
6:30-9:00 PM
$58

Get ready for a Thai backyard party!  Include these light and easy grilling ideas in your culinary repertoire, using an indoor or outdoor grill.  Chef Pranee will work with you at our kitchen this evening creating a dazzling buffet with these well loved Thai dishes:  Goong Yang Nam Makam (Grilled Tamarind Caramelized Prawn); Moo Yang Nam Tok (Grilled Lemongrass Pork with Spicy Nam Tok Sauce served with Steamed Sticky Rice); Yum Makrua Pao (Thai Grilled Eggplant Salad); Pla Mok (Thai grilled Thai curry fish in banana leaf); Kafe Oleng (Thai Ice Coffee); and Kao Neow Mad (Grilled Sweet Rice and Banana wrapped in Banana Leaf).
 
Market Tour & Thai Cooking
Thursday August 26, 2010
6:30-9:00 PM
$58

More details will be announced on the school website

PCC Cooks

http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=1132
 
Thai Basic

Pranee will show you how to cook basic Thai dishes that are popular in Thailand as well as in America. She reveals how sweet, sour, salty and spicy flavors are unified in a selection of authentic dishes, including the popular Phad Thai (stir-fried rice noodles with tofu and bean sprouts). You’ll also learn how to make two wonderful salads, Nor Mai Farang (grilled asparagus with toasted sesame seeds), and Laab Gai (minced chicken salad with mint and sticky rice). Dessert is the delectable Kao Neow Mamuang (steamed sticky rice and fresh mangos). With poultry and eggs; no dairy.
Members: $35, Non-members: $40

Tuesday May 4, 6:30-9pm. PCC Co-op Office
Friday May 7, 11am-1:30pm. Edmonds
Thursday May 13, 6:30-9pm. Redmond
Wednesday May 19, 6:30-12pm. West Seattle
Friday May 21, 11am-1:30pm. Greenlake
Tuesday May 25, 6:30-9pm. Issaquah
Tuesday Jun 1, 6:30-9pm. Edmonds

This class is also offered by the City of Kirkland Parks and Community Services at the Peter Kirk Community Center on Sunday, July 11, 1-3:30pm.

Blue Ribbon

http://www.blueribboncooking.com/cookingclasses.html

Culinary Destinations: Thai Five Course Dinner
Tuesday May 18, 2010
6:30 - 9:30 pm
$95

Get into the heart of Thai cuisine and discover the essentials of Thai cooking with Pranee's guidance. Learn traditional Thai culinary techniques, such as smashing fresh herbs with a clever and pounding herb and spice blends with a mortar and pestle. This class will also introduce you to Thai ingredients and cooking equipment. Each student will learn how to balance sweet, sour, salty and spicy flavors in order to create a perfectly balanced harmony of flavor. When we're finished cooking, we'll sit down and indulge in a very memorable five course dinner. Menu: Yam Neua Yang (Sliced Grilled Beef Sirloin Salad with Mint and Red Grapes), Gaeng Leang, (Kabocha Pumpkin Soup with Thai Basil and Asian Vegetables), Phad Thai (Chantaboon Rice Noodles Stir-Fried with Shrimp in Phad Thai Sauce), Gaeng Kari Gai (Yellow Curry with Braised Chicken, Potatoes and Onions), Bua Loi Nam Tao (Brown Sugar Squash Dumplings in Warm Coconut Milk

 

Bayview

http://www.bayviewschoolofcooking.com/schedule4.html
 
Vietnam Culinary Tour
Pranee Khruasanit Halvorsen & Nancy Hebb
Monday May 10th, 2010
6-8:30pm
$50

Pranee and Nancy share highlights, stories and cuisine from their Vietnamese trip in March.  After two weeks in Southeast Asia, the adventure included three countries and visits to local markets, restaurants and cooking classes.  The menu includes Banh Xeo (Vietnamese rice crêpes), Banana Bloom Salad, Phô plus other regional surprises.  More than a cooking class, this is an epicurean travelogue. A must for anyone traveling to Vietnam, Cambodia or Thailand. Complementary wine pairing.
 
Classic Thai
Wednesday, Apr 28, 6-8:30 pm
Wednesday May 5th, 2010
6-8:30 pm
$50

Pranee, a native of Thailand, offers four classical favorites that typify the harmony of flavors in Thai cooking.  Taste the delicate balance of sweet, sour, salt and spicy in these authentic dishes; Phad Thai (Chantaboon rice noodles stir-fried in Phad Thai sauce with prawn or chicken) Yum Neua (sliced grilled beef sirloin steak with Thai herbs and toasted rice powder), Tom Kha Gai (stir-fried rice noodles with chicken and prawns) and Kuey Buod Chee (Fragrant Bananas in Coconut Cream).
 
Thai Stir Fry
Wednesday June 23, 2010
6-8:30 pm
$50
 
Pranee inspires students to stock their pantry with Thai staples – fish sauce, soy sauce, coconut milk, red curry paste and shallots – for easy Thai wok meals.  Enjoy her energy efficient stir frys to endure the summer heat without added kitchen heat.  Join Pranee for Phad Med Ma Mueng (chicken and cashew nuts stir-fried with sweet onion, Thai chilis and green onion), Phad Krapow Talay, (stir-fried seafood medley with basil and garlic), Pla Piew Wan (pan-fried white fish with sweet and sour sauce) and Fried Banana with Coconut Flake and Sesame Seeds. Complementary wine pairing
 
Southeast Asian Grill
Wednesday July 14, 2010
6-8:30 pm
$50
 
From Viet Nam to Thailand, Pranee uses authentic recipes for outside grilling flavored with Asian sauces and herbs.  Spice up seafood, chicken and pork with these “grate” dishes:  Bun Cha (rice noodle bowl with grilled lemongrass, Asian herbs and nuoc cham), Goong Pao (grilled spicy shrimp with cilantro-lime dipping sauce), Bap nuong Mo Hanh (grilled corn with scallion oil) and Satay Gai (skewered chicken with peanut sauce and cucumber salad) Complementary wine pairing
 
 
Seattle Epicurean Day Trip – Back by popular demand
Asian Market Tour with Pranee
Thursday August 5, 2010
8:30am-5pm
$95
 
Spend a day with BSC Thai Instructor Pranee Khruasanit Halvorsen and visit her favorite shopping stops in Seattle’s International District.  She’ll identify exotic produce and seafood and suggest ingredients for a well stocked pantry. Discover Pranee’s culinary heritage without the passport or the plane fare.   Day Package includes: Dancing Goats Travel Beverage, Round Trip Transportation from Bayview Thriftway Lunch & Walking Tour in International District (Final stop at Uwajimaya Market)
 
Every Day Thai Vegetable Dishes
Wednesday August 25, 2010
6-8:30 pm
$50

The local garden and market fresh vegetables at their peak in the season are the featured ingredients in everyday Thai cuisine.  Pranee shares her native flavors and family favorites with Por Pia Sod (spring roll with rice paper and Thai sweet and spicy dipping sauce), Yum Mamuang (chicken mango salad with mixed Asian greens and herbs), Yum Makrua (Thai grilled eggplant salad with roasted pepper and lime dressing, Gaeng Leang (three summer squash and Thai basil) and Som Tum Pollamai (seasonal fruit salad with Thai herbs). Complementary beer sampling

Dish It Up

http://dish-it-up.com/calendar/class.php?record_no=00710
 
A Thai Wok
Thursday May 20, 2010
6-8:30PM
$75

Back by popular demand! Learn the necessary ingredients for wok cooking such as Soy Sauce, Oyster Sauce, Thai Chili Jam, Red Curry Paste, Green Peppercorn, Black Bean Sauce and Spicy Thai Chill Sauce. Pranee will also discuss how to season and care for a wok. Menu: Phad Med Ma Mueng (Chicken and Cashews Stir-fried with Sweet Onion, California Chili and Green Onion), Phad Krapow Talay (Stir-fried Seafood medley with Basil and Garlic) Phad Neau Nam Man Hoy (Stir-fried Beef with Oyster Sauce) Pla Piew Wan (Pan Fried White Fish with Sweet and Sour Sauce) and Fried Banana with Coconut Flake and Sesame Seeds). Please note that when purchasing cooking classes online, your seats are not confirmed until you receive a receipt in the mail via US Postal Service. If there is no availability you will be notified as soon as possible by phone or email and not charged for your order.
 
Thai Market Tour & Cooking Class
Thursday, June 3, 2010
9:30am-2:30pm
$85

From the grocery store to the kitchen, Chef Pranee Halvorsen will walk you through the essentials of creating authentic Thai food. After a brief meeting at Dish it up! – we will head to Viet Wah Asian grocery store where Pranee will show you how to choose the best Thai herbs, spices and vegetables. Then we will return to Dish it up! to cook. Menu; Tom Yum Gai (Chicken with Mushrooms, Lemongrass & Lime), Pla Sam Rod (Pan fried Pomfrit with Three Flavor Sauce), Gaeng Phed Ped Yang (Red Curry with Roasted Duck, Thai Eggplant, Pineapple, Thai Basil and Kaffir Lime Leaf), Pak Bong Fai Daeng (Stir fried Asian vegetables with Garlic & Thai Chilis, and Kao Neow Mamaung (Sweet Sticky Rice & Sliced Mango. Please arrange for your own transportation between Viet Wah and Dish it up! Please note that when purchasing cooking classes online, your seats are not confirmed until you receive a receipt in the mail via US Postal Service. If there is no availability you will be notified as soon as possible by phone or email and not charged for your order.
 

Cook’s World

http://www.cooksworld.net/classes.php?m=05&y=2010
 
Tantalizing Thai Cooking
Monday May 24, 2010
6:30-9:30pm
$60.00
 
Join our favorite native THAI teacher, Guest chef Pranee, for all new recipes demystifying classic Thai ingredients and building your confidence to make Thai food at home...better than in restaurants! Chef Pranee has just returned from a 6-week culinary tour of Thailand and will have many new recipes to share with you!


The Royal Thai Cuisine
Thursday June 10, 2010
6:30-9:30pm
$60.00
Menu: TBA on school website

Dog Mountain Farm & School of the Lost Arts

http://www.dogmtnfarm.com/
http://www.lostartsschool.org/chefseries.htm
Carnation, Washington
 
Thai Cooking Class & 3-course lunch
September 11, 2010
11am- 3pm
$85
 
Dog Mountain farm cooking classes, student, and chef instructor will harvest fresh produce directly from the gardens. Then prepare seasonal menu with just picked ingredients along side local area chef. Enjoy a beautiful, well-balanced 3-course lunch with wine in the orchard overlooking the Cascades.

Pike Place Market Cooking

http://www.pikeplacemarket.org/frameset.asp?flash=true
 
Thai Cooking with Pacific Northwest Harvest
Sunday September 9, 2010
12-1pm
Free admission

A Chef Kitchen

http://www.a-chefs-kitchen.com/springclasses.html
 
A Taste of Thai
Monday September 20, 2010
6:30-9:30pm
$70
 
Pranee will compare and contrast traditional cooking techniques, the use of ingredients and the flavor profiles of Thai cooking. Travel deep into the heart of Thai cuisine with exotic ingredients such as galangal, lemongrass, Kaffir lime leaves and Thai chilies. You’ll learn to create bold, pungent flavors of classic Thai dishes by balancing sweet, sour, salty and spicy flavors. Menu: Satay Gai, Chicken Satay: Grilled Marinated Chicken on Skewer served with Peanut Sauce and Cucumber Salad, Tom Yum Goong Hot and Sour Soup with Prawns, Kaffir Lime Leaf and Lemongrass, Gaeng Keow Wan Halibut in Green Curry with Thai Eggplants and Basil Leaf served with Rice Noodles or Jasmine Rice, Phad Thai, Chantaboon Rice Noodles Stir-Fried in Tamarind and Palm Sugar Sauce with Sweet Relish and pumpkin custard for dessert.
 
 
 
 
 

 

Pranee’s feather stories with local newspapers http://nwnews.com/editions/2008/080218/home_garden1.htm

Pranee's recipe feature in Baker's Odyssey by Greg Patent http://www.gregpatent.com/

 

Pranee on TV: View Pranee demonstrate Thai Cucumber Salad with in KCTS kitchen. http://www.channel9store.com/prodinfo.asp?number=359002

Pranee in the press: With her culinary stories and recipes in various website and cookbooks

Pranee’s feather recipes in KTCS Cookbook series

Pranee’s feather stories with local newspapers



Don't miss the feature articles about Pranee:

The Enterprise Newspaper

The Evergreen Monthly

Northwest Asian Weekly

 


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