Special Events
KIRO TV
On January 3, 2009 Pranee was a guest
on KIRO 710’s “In the Kitchen with Tom and Thierry” to talk Thai
soups with chefs Tom Douglas and Thierry Rautureau.
Seattle Homes and Lifestyles
Pranee’s cooking was highlighted in
the November 2008 issue of Seattle Homes and Lifestyles magazine.
The article featured stunning food photos, delicious recipes and
Pranee’s childhood stories,
so please check it out.
Pranee’s Phad Thai Story
Cooking Classes
Blue Ribbon Cooking Culinary Center
Web site
Monday, February 2, 2009
6:30 - 9:30 pm
Culinary Destinations: The Colors of Thai Curry
$95 per person
Based on a delicious paste of fresh
and dried herbs and spices, curry is unique and unlike any dish in
Western cuisine. A staple dish of Thailand, it’s economical, healthy
and in many Thai homes it is eaten on a daily basis. Chef Pranee
will show you how to blend three different colors of curry pastes
that will create new flavors for you to add to your repertoire.
We’ll demystify Thai herbs and spices, show you how to make curry
pastes, and teach you how to incorporate them in appetizers, rice
dishes, vegetable dishes and curry dishes. Join Chef Pranee for a
fun and informative class
Menu: Tod Man Pla (Fish Cakes with
Red Curry and Basil Served with Cucumber Salad and Sweet Chili
Sauce), Phad Gaeng Keow Wan (Green Curry Fried Rice with Peas and
Prawn), Pak Naung Rad Na Gang Gari Princess (Chicken Steamed
Broccoli and Carrot Topped Yellow Curry Sauce and Cashew Nuts),
Gaeng Phed Daeng (Red Curry with Chicken with Bamboo Shoot and Thai
Eggplant and Basil Leaf).
Monday, April 20, 2009
6:30 - 9:30 pm
Culinary Destinations: Thai Five Course Dinner
$95 per person
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 cleaver 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), Tod Man Pla
(Fish Cakes with Red Curry and Basil Served With Cucumber Salad and
Sweet Chili Sauce), Gaeng Kari Gai (Yellow Curry with Braised
Chicken, Potatoes and Onions), Bua Loi Nam Tao (Brown Sugar Squash
Dumplings in Warm Coconut Milk).
Monday, May 18, 2009
6:30 - 9:30 pm
A Taste of Thailand: Classic Cuisine
$95 per person
What makes Thai food so uniquely
different from other Southeast Asian cuisines? 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), Phad Pak Rum Mit
(Stir-Fried Mixed Vegetables with Oyster Sauce) and Kao Neow Mamuang
(Sticky Rice and Mango).
Monday, June 8, 2009
6:30 - 9:30 pm
Culinary Destinations: Hot Off the Thai Grill
$95 per person
Grilling has been a traditional Thai
cooking technique for more than 500 years. Discover this Thai
grilling technique and enjoy this light and easy Thai cuisine and
incorporate it into your summer cooking repertoire whether using an
indoor or outdoor grill. Pranee will teach you how to create easy
gourmet Thai cuisine for entertaining or a family meal.
Menu: Nuea Yang (Grilled Tri-Tip
Steak with Mint and Lime Dipping Sauce Served with Sticky Rice
Ball), Yum Goong (Grilled White Prawn with Pear Salsa), Satay Gai
(Grilled Marinade Chicken Satay), Nam Jim Satay (Peanut Sauce with
Coconut Milk, Ginger, Garlic, Shallot, Panang Curry Paste and Ground
Peanut), Ajard (Cucumber Salad with Shallot, Cilantro and Vinegar)
and Cha Yen (Thai Ice Tea).
Sur La Table
Web site
Dish It Up
Web site
Thursday, June 4, 2009
9:30 am – 2:30 pm
Market Tour and Cooking Class
Cost: $80
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. 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!
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).
Pacific Culinary Studio
Web site
Thursday, March 26, 2009
6:30 - 9:00 pm
Best Dishes of Southeast Asia
$55 per person
After Pranee’s food tour to Southeast
Asia, she will share with you the best dishes from each country and
her culinary experience and cooking classes during her recent trip.
She will bring with her the best dishes from Viet Nam, Cambodia and
Thailand.
Menu: Pho Bo (Beef Pho of Northern
Vietnam), Banh Xeo (Vietnamese crepes with pork and shrimp filling
served with fresh herbs and dipping sauce), Amok (Khmer fish red
curry steamed in banana leaf), Yum Neau (Bangkok Oriental Hotel beef
mint salad).
COOK’S WORLD
Web
site
THAI COOKING: OODLES OF NOODLES
Details: A HANDS-ON Class. Limit: 14 students
When: Thursday September 11, 6:30-9:30pm
How Much: $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
the many varieties of noodles in curry dishes, salads, soups & main
dishes adding chicken, meat or seafood.
Monday February 9, 2009
6:30 - 9:30 pm
A HANDS-ON Class. Limit: 14 students
$60.00 per person
Menu: TBA
Monday March 30, 2009
6:30 - 9:30 pm
A HANDS-ON Class. Limit: 14 students
$60.00 per person
Menu: TBA
Tuesday April 21, 2009
6:30 - 9:30 pm
A HANDS-ON Class. Limit: 14 students
$60.00 per person
Menu: TBA
Bayview School of Cooking
Web site
Tuesday, February 17, 2009
6 - 8:30 pm
20 Minute Thai Meals Complementary wine pairing
$50 per person
Pranee inspires students to stock
their pantry with Thai staples – fish sauce, soy sauce, coconut
milk, red curry paste and shallots as she prepares quick and easy
meals for two or a crowd. Add to your new cooking repertoire these
simple, tasty dishes.
Menu: Kratiem Prig Thai Moo (Garlic
pork tenderloin), Phanang Neau (Phanang curry with beef), Phad Med
Manaung (Spicy chicken cashew), Pla Sam Rod (Three flavor fish) and
Tow Hue Tod (Tofu cake with chili sauce).
Thursday, April 16, 2009
6 – 8:30 pm
Best Dishes of Southeast Asia Complementary wine pairing
$50 per person
After Pranee’s food tour to Southeast
Asia, she will share with you the best dishes from each country and
her culinary experience and cooking classes during her recent trip.
She will bring with her the best dishes from Viet Nam, Cambodia and
Thailand.
Menu: Pho Bo (Beef Pho of Northern
Vietnam), Banh Xeo (Vietnamese crepes with pork and shrimp filling
served with fresh herbs and dipping sauce), Amok (Khmer fish red
curry steamed in banana leaf), Yum Neau (Bangkok Oriental Hotel beef
mint salad).
Tuesday, May 12, 2009
6 – 8:30 pm
Heart and Soul of Thai Foods Complementary wine pairing
$50 per person
Menu: Tom Yum Goong (Sweet and sour
prawns with Kaffir lime, lemongrass and Thai chili), Gaeng Keow Wan
Neau (Green curry with beef, seasonal vegetables and Thai basil),
Kai Jeao (Thai omelet filled with ground pork, onion and tomato
serve with hot sauce), Phad Pak Ruam Mit Talay (Stir-fry seasonal
vegetables with black bean sauce and scallop), For dessert, cool
your palate with Kao Neow Mamuang (Sweet sticky rice with mango).
Wednesday, June 3, 2009
6 – 8:30 pm
Thai Patio Dining Complementary wine pairing
$50 per person
Pranee loves to share with you small
bites with big flavors for summer easy cooking and celebration. This
menu designs for you to celebrate local and seasonal vegetables and
simple techniques. Learn to make fresh red curry paste, grill
mushroom, stir-fry and a great cooler. Pranee will make sure to show
and discuss all basic Thai cooking tips and techniques during this
class.
Menu: Satay Hed Horm (Grilled spicy
shitake on skewer), Satay Gai (Chicken satay with peanut sauce),
Ajard (Cucumber salad), Phanang Neua (Phanang curried Portobello
mushroom served over grilled eggplant), Kao Phad Takrai (Lemongrass
fried rice with edamame and tofu), Nam Takrai Saparod (Lemongrass
pineapple cooler).
PCC Cooks
Web site
Simply Thai
Pranee will demystify Thai cooking by making four popular and
seductive dishes that demonstrate the harmony of the four primary
tastes in everyday cooking: sweet, sour, salty and spicy. You’ll
learn the basics of Thai cooking and how to season dishes just right
as she makes Mar Hor (Savory pork and ground peanuts with
pineapple), Phanang Neau (Beef in Phanang curry), Gai Phad Med
Mamueng (Stir-fried chicken with cashews), and Yum Mee (Egg noodle
salad with prawns, cilantro and peanut-lime dressing). With meat,
poultry, seafood and eggs; no dairy.
Members: $35, Non-members: $40
Thursday Jan 22, 6:30 - 9 pm. Edmonds
Tuesday Jan 27, 6:30 - 9 pm. Issaquah Thursday Jan 29, 6:30 - 9 pm.
PCC Co-op Office Tuesday Feb 3, 6:30 - 9 pm. Redmond Tuesday Mar 24,
6:30 - 9 pm. West Seattle Tuesday Apr 14, 11 am – 1:30 pm. Edmonds
Friday Apr 17, 11 am-1:30 pm. Issaquah
A Chef Kitchen
Web site
Thai Culinary
Adventures
in Seattle with Pranee
Pranee is a member of the International Association of Culinary
Professionals (IACP), a caterer, tour guide and cooking instructor
whose popular classes in Thai cuisine are sellouts throughout the
Northwest. Over the past eight years, her lively public speaking
skills and enthusiasm and passion for teaching have caught fire. She
is a culinary educator at 10 cooking schools in Washington. She has
been featured in the Seattle Times, The Olympian, Enterprise
Newspapers, Evergreen Monthly and Northwest Asian Weekly, to name a
few.
Sunday February 1, 2009 (Intensive
class)
9:30 AM – 11:30 AM Asian Market Tour
12:00 PM- 3:30 PM Cooking Class
Fee: $115
Menu: Yum Neua (beef mint salad), Tom Kha Gai (chicken coconut soup
with galangal and lemongrass), Phad Thai Ja (stir-fried rice noodles
with tofu, Phad Thai sauce and goodies), Gai Phad Med Manuang
(stir-fry spicy chicken with cashew nut), Chu Chi Pla (red curry
with white fish, shredded Kaffir lime leaf served with steamed
jasmine rice), Kao Neow Dam (black rice pudding). Basic vegetable
carving
Sunday, April 19, 2009 (intensive)
9:30 am - 11:30 am Asian Market Tour
12:00 pm - 3:00 pm
Cooking Class Fee: $115
Menu: Yum Neua (Beef Mint Salad), Tom
Yum Goong (Sweet & Sour Soup with prawn), Phad Khe Meo (Stir-fried
fresh rice noodles with pork, bell pepper, Thai basil and onion),
Gaeng Keo Wan (Vegetarian green curry with tofu, Thai eggplant and
Thai basil), Phad Pak Bung Fai Daeng (Stir-fried morning glory with
salted soy bean) and Kleuy bud Chee (Banana in coconut milk). Basic
vegetable carving
Sunday, May 17, 2009 (Intensive
class)
9:30 am - 11:30 am Asian Market Tour
12:00 pm - 3:00 pm
Cooking Class Fee: $115
Menu: Yum Neua (Beef mint salad), Tom
Kha Gai (Chicken coconut soup with galangal and lemongrass), Phad
Thai Ja (Stir-fried rice noodles with tofu, Phad Thai sauce and
goodies), Gai Phad Med Manuang (Stir-fry spicy chicken with cashew
nut), Gaeng Kari Gai (Braised yellow curry with onion and potato
served with steamed jasmine rice), Kao Neow Dam (Black rice
pudding). Basic vegetable carving
~Thai Culinary Adventure in Seattle is available for private
group and team building events. Please contact Pranee to organize
your own event. ~
Gift Certificates Available
For more information and registration please contact:
Pranee Khruasanit Halvorsen
Mailing Address (office)
533 Lake Washington Blvd. E.
Seattle, WA 98112
Tel. (206) 329-4877 and (206) 778-1149
pranee@ilovethaicooking.com
Kitchen Location:
Montlake Community Center
1618 East Calhoun Street
Seattle, WA 98112
Tel. (206) 684-4736 (for driving directions only)
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
