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
