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
I Love Thai Cooking
http://ilovethaicooking.wordpress.com/cooking-classes/
Asian Market Tour ~ Cooking Classes
Thai Cuisine
Sunday January 17, 2010 (intensive)
9:30 AM - 11:30 AM Asian Market Tour
12:30 PM - 3:30 PM Cooking
Class
Fee: $115
Menu: Yum Neua (beef mint
salad served with sticky rice), 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
Thai Cuisine
Sunday March 28, 2010 (Intensive class)
9:30 AM - 11:30 AM Asian Market Tour
12:30 PM - 3:30 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, tofu and Thai basil), Phad Pak Bung Fai Daeng (stir-fried
morning glory with salted soy bean) and Kao Neow Mamuang (sticky
rice and mango).
The Sizzle Works
http://www.thesizzleworks.com/
Seduction of Thai Foods
Wednesday, March 31, 2010
6:30-9pm
$85
Preparing Thai meals at home can be fun and
incredibly easy with basic techniques using Thai herbs, spices and
staple ingredients. Chef Pranee brings the concept of Thai cooking
to life at Sizzleworks in her easy, approachable manner, while
enticing you with this scrumptious meal.
Menu: Satay Goong (Shrimp with Three Spices and
Cilantro on Skewer), Ajard (cucumber Salad), Nam Jim Satay
(lemongrass scented peanut sauce), Phanang Neau (Phanang Curry Beef
with Kaffir lime leaf), Phad Kee Meo (drunken noodle, stir-fried
fresh rice noodle with tofu and Chinese broccoli in a delicious
sauce) and Kao Neow Dam (warm black rice pudding with coconut
milk.)
PCC Cooks
http://www.pccnaturalmarkets.com/pcccooks/classes/detail.php?id=979
Taste of Thailand
Savor the food of Thailand
with Pranee, who will introduce you to the essential ingredients and
equipment used for Thai cooking. She shows you how to balance the
sweet, sour, salty and spicy flavors that make Thai cooking so
harmonious. You’ll learn to make Tom Yum Gai (chicken with
mushrooms, lemongrass and lime), Pla Sam Rod (pan-fried white fish
with three-flavor sauce), and KaoPhad 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, January 19, 6:30 to 9 p.m., Edmonds
Friday, January 22, 11 a.m. to 12:30 p.m.,
Greenlake
Tuesday,
January 26, 6:30 to 9 p.m., Redmond
Tuesday, February 2, 6:30 to 9 p.m., West
Seattle
Thursday,
February 4, 6:30 to 9 p.m., Co-op office
Wednesday, March 24, 6:30 to 9 p.m., Issaquah
Friday, March 26, 11 a.m. to 1:30 p.m., Redmond
Blue Ribbon Cooking School
http://www.blueribboncooking.com/cookingclasses.html
Market Tour & Cooking Class
Sunday, February 7, 2010
10:00-4:00pm
$150
Explore the Asian market
and learn to stock up Thai and Vietnamese staple ingredients.
Discover authentic fresh herbs, vegetables and cooking utensils that
all are essential to Thai cooking and then learn to cook Thai
hands-on. We will start at Viet Wah Supermarket in the International
District and then cook in Blue Ribbon Culinary Center. End the day
with the Thai feast that you prepare. Menu: Yum Neua (beef mint
salad served with sticky rice), 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) and Kley Buad Chee
(Banana in warm coconut milk)
A Taste of Thailand ~ Classic Thai
Cuisine
Tuesday, March
30, 2010
6:30-9:30pm
$ 95
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 MitStir-Fried Mixed Vegetable with
Oyster Sauce and Kao Neow Mamuang Sticky Rice and Mango
Dish it Up
http://dish-it-up.com/calendar/class.php?record_no=00693
Seduction of Thai Foods
Wednesday, March 31, 2010
6-8:30pm
$70
Thailand native Chef Pranee Khruasanit-Halvorsen will demystify Thai
cooking with these popular and seductive 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 (Thai
tidbits of nuts and coconut chips with wild pepper leaf and
delicious ginger sauce), Tom Kha Gai (coconut milk-based soup with
chicken, Kaffir lime and lemongrass), Phad Kee Me (Drunken noodles,
a stir-fried fresh rice noodles with pork and Chinese broccoli),
Gaeng Keow Wan (Halibut in green curry with Thai eggplants and basil
leaf served with jasmine rice), and Neow Mameung (Sticky rice in
coconut milk with sliced mangoes).
Bayview School of Cooking
http://www.bayviewschoolofcooking.com/calendar.html
Bowls of Thai Comfort Food
Tuesday, January 12, 2010
6-8:30 pm
$50
Pranee demonstrates her native dishes in one bowl
entrées in which the steam and chilies heat up the palate and the
soul. Defrost an icy evening with her popular national
dishes Phad Kee Meo (fresh stir-fried Thai noodles with Chinese
kale, red pepper and shiitake mushrooms), Kao Soy (chicken curry
Chiang Mai specialty), Yam Woon Sen (cellophane noodles salad with
pork and seafood) and Saku Peak (tapioca pearls in coconut milk).
Complementary wine pairing.
Casual Entertaining Thai Style
Wednesday, August 10, 2010
6-8:30 pm
$50
Friends or family look forward to Pranee’s
selected Thai menu with big flavor and little effort in these
delicious South Asian dishes. Starting the casual feast, Poo
Phad Nam Prik Poa (stir fry crab with roasted red chile sauce)
followed with Gaeng Leang (kabocha pumpkin in Thai basil soup), Tod
Man Pla (fish cakes with cucumber salad) and a finish of Kao Neow
Dam (black rice pudding with coconut milk). Complementary wine
pairing.
Cook’s World
http://www.cooksworld.net/classes.php?m=08&y=2009
Basic Thai Cooking
Tuesday, January 5, 2010
6:30-9:30pm
$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).
Tantalizing Thai Cooking
Wednesday, January 13, 2009
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!Beef Satay (marinade beef on
skewer), Nam Jim Satay (peanut sauce),Ajard (refreshing cucumber
salad), Khra Prow Talay (stir-fried seafood basil with red pepper,
garlic and soy sauce),Gaeng Krue Saparod (Phuket fresh red curry
with shrimp, pineapple and Kaffir lime leaves),Kao Hom Mali (Jasmine
Rice) ,Kleuy Bud Chee (fragrant banana in warm coconut milk) and
PHAD THAI of course.
More classes at Cook’s World, menu to
be announced
Tuesday
February 9, 2010
Tuesday March 23, 2010
6:30-9:30pm
$60.00
Culinary Events Northwest
http://classes.culinaryeventsnw.com/index.html
Thai Noodles
Wednesday, January 20, 2010
6:30-9:00 PM
$58 (hand-on)
Explore famous noodle dishes
of Thailand and learn about rice noodles (traditional and home
made), egg noodles, and cellophane noodles. Pranee will show you how
to prepare these noodle dishes while taking you to the core of basic
Thai cooking techniques and staple ingredients. You will learn how
creative Thais are—cooking these noodles in a variety of ways: curry
dishes, salads, cold dishes, and stir-fry. On the menu this evening:
Som Tum (green Papaya salad with Dungeness crab served with rice
vermicelli); Yum Mee (egg noodles salad with chicken, cilantro,
peanut and lime dressing); Lahd Nah Talay (stir-fried flat rice
noodles with seafood, broccoli and black bean gravy sauce); Gaen
Jued Woon Sen (cellophane noodles soup with pork ball, tofu, Napa
cabbage, and green onion).
Pranee’s Blog:
http://www.ilovethaicooking.wordpress.com
Pranee’s You Tube
Channel:
http://www.youtube.com/ilovethaicooking
Pranee on Twitter:
http://twitter.com/PraneeHalvorsen
Pranee’s Facebook:
I Love Thai Cooking
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
