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
