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

Cooking Demo at Pike Place Market

Web Site
September 14, 2008
Admission: Free

PCC Cooks

Web Site

A Taste of Thailand

Thai chef Pranee Halvorsen will introduce you to the essential ingredients and equipment used for Thai cooking. She’ll also teach you how to balance the sweet, sour, salty and spicy flavors that make Thai cooking so harmonious. You’ll sample Tom Yum Gai (chicken with mushrooms, lemongrass and lime), Pla Sam Rod (pan-fried white fish with three-flavor sauce), and Kao Phad Gaeng Keow Wan (green curry fried rice with prawns and peas). Kuey Buod Chee (bananas in coconut cream) is the perfect ending to this exploration of Thai flavors. With poultry and seafood; no dairy or eggs.
Members: $35, Non-members: $40
 

Tuesday Jan 22, 6:30-9pm. Redmond
Friday Jan 25, 11am-1:30pm. Greenlake
Tuesday Feb 5, 11am-1:30pm. Redmond
Wednesday Feb 6, 6:30-9pm. West Seattle
Tuesday Feb 12, 6:30-9pm. Issaquah
Tuesday Apr 1, 6:30-9pm. Co-op Office

Thai Tropical Magic

Pranee’s fun class is packed with great information and easy techniques on using fresh herbs and seasonings for sensational summertime cooking and entertaining. You’ll
sip a glass of Nam Manao Samunprai (Thai herbal lemonade) as she demonstrates Goong Pao (grilled basil prawns with Phuket lime dipping sauce); Por Pia Sod Summer Rolls (rice rolls with steamed halibut and vegetables served with sweet chili sauce); Yum Tua Phu (crispy green bean salad with fried shallots and cashews); and Kao Pad Moo Bai Horapha (fried rice with pork and basil). With meat, seafood and eggs; no dairy.
Members $35, Non-members $40

Thursday, May 8, 6:30 to 9 p.m., West Seattle
Tuesday, May 13, 6:30 to 9 p.m., Issaquah
Tuesday, May 20, 6:30 to 9 p.m., Redmond
Tuesday, May 27, 11 a.m. to 1:30 p.m., Greenlake
Tuesday, June 3, 6:30 to 9 p.m., Co-op office
Thursday, June 5, 11 a.m. to 1:30 p.m., Redmond

Dish It Up

Web Site

Thai Hot Off the Grill
Thursday, May 1, 2008
Cost: $70
6-8:30 pm

Chef Pranee will show you how to create easy gourmet Thai cuisine using an indoor or outdoor grill. Menu: Nuea Yang (grilled tri-tip steak with mint & lime dipping sauce), Yum Goong (grilled white prawns with mango salsa), Satay Gai (grilled chicken satay), Nam Jim Satay (peanut sauce with coconut milk, ginger, garlic, Panang curry paste & peanuts), Ajard (cucumber salad with shallot & cilantro), Kao Neow Ping (grilled coconut sticky rice in banana leaf), and Cha Yen (Thai iced tea). Please note that when purchasing cooking classes online, your seats are not confirmed until you receive mailed confirmation. If there is no availability you will be notified and not charged for your order.

June 4, Market Tour and Cooking Class
Wednesday, June 4, 2008
Cost: $80
9:30 AM-2:30 PM

Chef Pranee Halvorsen will introduce you the essential ingredients of Thai cooking at Viet Wah. She will show you how to choose the best Thai herbs, spices and Asian vegetable. 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 sticy rice & sliced mango). We will return to Dish it up! to cook the bounty we discovered on our shopping expedition. Please arrange for your own transportation between Viet Wah and Dish it up! Please also note that when purchasing cooking classes online, your seats are not confirmed until you receive mailed confirmation. If there is no availability you will be notified and not charged for your order.

A Chef Kitchen

Web Site

Thai Cooking with the Wok
Tuesday, May 6, 2008
Time: 6:30 - 9:30 PM
Cost $65.00

Pranee Halverson, Owner of I Love Thai Cooking, will guide you to create fresh and fast Thai cooking with local and seasonal herbs and vegetables from Northwest Farmers. Thai wok cooking is very bold and pungent, thank you to Chinese culinary influence. Thai wok cooking flavors are unlike any cuisine in Southeast Asia, using all kinds of herbs and spices to create mild to fire hot dishes. Learn the ingredients that are necessarily for your stir-frying such as soy sauce, oyster sauce, Thai chili jam, red curry paste, green peppercorn, black bean sauce and spicy Thai chill sauce. Also the class will discuss and how to season a wok to be a tool of your life time in your kitchen.

Menu: Phad Med Ma Mueng (chicken and cashew nut stir-fried with sweet onion, California chili and green onion), Phad Krapow Talay (stir-fried seafood medley with basil and farmer market pepper), Phad Kee Meo (stir-fried fresh rice noodles with pork and farmer green vegetable), Phad Prik King (curried stir-fried tofu with green beans), Pla Piew Wan (pan fried white fish with Sweet and Sour Sauce) and Dessert: Fried banana with coconut flake and sesame seeds)

Blue Ribbon Cooking Culinary Center

Web Site

Bayview School of Cooking

Web Site

Tuesday, April 29 and 30, 6-8:30 pm
A Thailand Culinary Tour

Pranee Khruasanit Halvorsen with assistants and traveling companions Nancy Hebb and Cynthia Coleman


Jet lagged after two weeks travel, Pranee, Nancy and Cynthia share their cooks’ tour of three of Thailand’s culinary regions. They prepare favorite Thai recipes from their classes in Chiang Mai, Krabi and Phuket, allowing students to taste the regional differences. This threesome shares stories, photos, souvenirs and traveling tips from the “Land of Smiles.” It is a South Asian travelogue like no other! Complementary Wine Pairing. $50

Thurs, May 15, 6-8:30 pm
Tropical Thai Island Fare

Save the airfare but experience the island’s flavors of Pranee’s home in Phuket, Thailand. Pranee takes the tropical Thai ingredients of pineapple, mango, coconut and cashew and incorporates them in these South Asian dishes: Yum Miming (chicken salad with cashew), Photex Yang (grilled Thai basil, prawns, scallop & calamari skewers), Pork Satay (with homemade chili sauce), Kao Nueng Kati (steamed coconut jasmine rice) and Ice Cream Kati Kab Mamuang Yang (coconut ice cream with grilled ginger-mango). Complementary Wine Pairing. $50

Cook’s World

Web Site

Tantalizing THAI Cooking
A HANDS-ON Class. Limit: 14 students
Wednesday April 02, 6:30-9:30pm
Cost: $60.00

Guest Chef Pranee Halvorsen, a native of Thailand, will demystify Thai cooking with these popular and seductive Thai dishes. Pranee will help you to understand the harmony of Thai cooking: balancing the four primary flavors of sweet, sour, salty and spicy in your everyday cooking. The class will also introduce you to the Thai herbs of lemongrass, galangal and Kaffir lime. The fresh scents of these herbs will awaken you and your taste buds. Menu: Yum Neua (sliced grilled beef sirloin steak with mint, toasted rice powder, lemongrass, and galangal, scallion and lime juice). Tom Kha Gai (coconut milk-based soup with chicken, lemongrass, Kaffir lime and other spices). Phad Thai (stir-fried rice noodles with Phad Thai sauce and chicken or prawns). Kao Neow Mamuang (ripe mango served with glutinous rice and topped with coconut milk and sesame seeds).

THAI Cooking: OODLES of NOODLES
A HANDS-ON Class. Limit: 14 students
Tuesday April 22, 6:30-9:30pm
Cost: $60.00

Explore the variety of Thai noodles (rice, vermicelli, egg, cellophane, and a homemade rice noodle) when popular guest chef and Thai Native Pranee Halvorsen prepares them in one-dish meals. She'll demonstrate how Thais are creative in cooking them in curry dishes, salads.... for most main dishes adding chicken, meat or seafood. Her refreshing menu is Kao Soy (egg noodles served with chicken and tofu in Chiang Mai curry sauce), Tom Yum Heang (rice vermicelli with shrimp and spicy and spicy sauce), Yum Woon Sen (seafood salad with cellophane noodles), and Lab Mua Nang (sweet rice noodle with grated coconut) and PHAD THAI, of course!

Class menu for the dates below are to be announced

A HANDS-ON Class. Limit: 14 students
Monday May 19, 6:30-9:30pm
Cost: $60.00

A HANDS-ON Class. Limit: 14 students
Thursday June 12, 6:30-9:30pm
Cost: $60.00

A HANDS-ON Class. Limit: 14 students
Thursday, 6:30-9:30pm
Cost: $60.00
A HANDS-ON Class. Limit: 14 students
Thursday, August 14 6:30-9:30pm
Cost: $60.00


Pacific Culinary Studio

Web Site

May 14
Thai Noodles

Explore the famous Thai noodle dishes of Thailand and learn about various noodles such as rice noodles, egg noodle, cellophane noodle and also home made rice noodle. Pranee will show you how to prepare these noodles dishes while take you to the core of Thai basic cooking techniques and Thai staple ingredients. You will learn how Thais are so creative with various way of cooking them from curry dish, salad, cold dish, stir-fry and dessert. Soon each recipe will part of your quick and easy one dish meal. Menu: Kao Soi (egg noodles served in Chiang Mai chicken curry sauce with pickled cucumbers), Phad Kee Meo (fresh rice noodles stir-fried with pork, Chinese broccoli and Thai basils), Tom Yum Haeng Sen Lek (spicy rice vermicelli with shrimp in roasted red chili and lime dressing), Yum Woon Sen (seafood salad with cellophane noodles, ground peanuts, minced pork, pickled garlic, fish sauce, lime juice and fresh herbs). Lab Mua Nang (Lady Finger sweet rice noodles coated with fresh grated coconut and toasted sesame seeds)

September 18
The Seduction of Thai Foods

Pranee is a native of Thailand, will demystify Thai cooking with these popular and seductive Thai dishes. Pranee will help you to understand the harmony of Thai cooking: balancing the four primary flavors of sweet, sour, salty and spicy in your everyday cooking. The class will also introduce you to the Thai herbs of lemongrass, galangal and Kaffir lime. The fresh scents of these herbs will awaken you and your taste buds.
Menu: Miang Kam (Leaf-wrapped tidbits of ginger, lime, peanut, toasted coconut and pepper with Miang Kam Sauce), Tom Kha Gai (coconut milk-based soup with chicken, lemongrass, Kaffir lime and other spices), Phad Thai (stir-fried rice noodles with Phad Thai sauce and chicken or prawns), Phanang Neau (Phanang Curry with Beef) and
Saku Peak (warm tapioca pearls with fragrant banana and sweet coconut cream)


Sur La Table

Web Site

Street Food of Thailand
Price: $79
Date: Tuesday, April 8, 2008
Time: 6:30 PM
Ages 18 and Older
Instructor: Pranee Halvorsen

From tangy and spicy grilled meats to sweets -- Thai street food is full of flavor, vibrant colors and seductive aromas. Learn how to make four favorite street foods as well as learning basic Thai cooking techniques. Chef Pranee Halvorsen will be your guide, and you'll leave the class with some delicious recipes that are perfect for entertaining. Menu: Por Pia Tod (Spring Rolls with Chili Sauce) - Gai Yang Isan (Northeastern Style Grilled Chicken with Sweet Chile Dipping Sauce) - Som Tum (Green Papaya Salad with Peanut-Lime Dressing) - Kao Neow Nueng (Steamed Sticky Rice) - Kleuy Tod (Deep-Fried Banana with Coconut Flake and Sesame Seeds).

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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