Traditional Thai Cooking with Pranee Halvorsen
Thai Herbs, ingredients for Thai curry paste
Please visit I Love Thai Cooking website for
Public class schedule and private cooking class
I Love Thai Cooking
Thai Made Easy, $115
Saturday October 27th, 2018, 11 am – 3 pm (Map)
Immerse yourself in this fun cooking class on the basics of Thai cooking with popular favorites in Thai recipes. Pranee designs the menus and lessons to help you establish and deepen your Thai culinary insights for a lifelong investment in Thai cooking with know-how from ingredients, cooking methods, and Thai culinary wisdom. There will be a sit-down dinner at the end of the class. This class is both a demo and a hands-on experience with a small class size. Thai cooking class and dinner. Menu: Yam Neua (Beef Mint Salad with Toasted Rice Powder), Tom Kha Gai (Chicken Galangal Soup with Lemongrass and Kaffir Lime), Phad Thai (Phad Thai Noodles Stir–fry with Prawns), Chu Chee Goong (Prawn in Chu Chi Curry Sauce), Gai Phad Med Mamuang (Stir–fried Chicken, Onion, Pepper and Cashews), Kao Horm (Steamed Jasmine Rice), and Kao Neow Manuang (Sticky Rice & Mango).
Asian Market Tour & Cooking Class & Dinner, $150
Saturday November 3rd, 2018, 9::30 am – 3:30 pm (Map)
Explore an Asian Market and learn how to stock up on Thai and Vietnamese staple ingredients. Discover authentic fresh herbs, vegetables and cooking utensils that are essential to Asian cooking. We will meet at the Viet Wah Supermarket in the International District, then you will learn how to cook Thai traditional cuisine with Pranee at Pranee’s Thai Kitchen. Menu: Som Tum (Thai Green Papaya Salad with Lime & Peanut Dressing), Tom Yung Goong (Sweet and Sour Prawns with Lemongrass and Kaffir Lime Leaf), Phad Kee Meo (Stir–fried Fresh Rice Noodles with Spicy Sauce and Thai Basil), Gaeng Kew Wan Gai (Green Chicken Curry with Thai Eggplant and Basil Leaf), Pak Bung Fai Dang (Flambeed Stir–fried Swamp Morning Glory), Kao Horm (Steamed Jasmine Rice), and Kluey Bud Chee (Fragrant Banana in Coconut Milk).
Vietnamese Cuisine Made Easy, $115
Saturday November 10th, 2018, 11 am – 3 pm (Map)
Intimidated by cooking Vietnamese cuisine at home? Pranee will teach you the Vietnamese cooking and share with you the foods and stories of Vietnam. You will learn through her easy and thorough instruction making the best beef broth and beef balls. In this introductory class, you will learn how to make popular classics such as the very best Pho, Pho Bo (Beef Pho of Northern Vietnam), Bahn Xeo (Vietnamese Crepes with Fresh Herbs and Dipping Sauce), Bo La Lot (Grilled Wrapped Ground Beef with Wild Pepper Leaf), Hom Hoa Chuoi (Banana Blossom Salad), and Bahn Khoai Mi (Steamed Cassava–Coconut Cake with Sweet Coconut Sauce). You won’t be afraid to cook your favorite Vietnamese dishes at home any longer!
Thai Curries, $135 TripAdvisor Review
Saturday December 8th, 2018, 11 am – 3 pm (Map)
In 4 hours you will learn all about Thai herbs and spices and a secret of the homemade curry pastes. Pranee teaches you how to blend your own green, red and yellow curry pastes. Then learn to transform colored Thai curries into amazing dishes! In this class, Pranee will demystify Thai herbs and spices, then demonstrate how to use three different colors of curry pastes to create a memorable feast. Menu: For an appetizer, red curry is used to season Tod Man Pla, fish cakes with curry and basil served with cucumber salad and sweet chili sauce. Gaeng Keow Wan Goong (prawn green curry); Kao Mok Gai (Phuket-style chicken and rice curry); and Phad Prik King Neu (stir-fried beef curry with seasonal vegetables). The class is an hand-on with a sit-down dinner with complimentary soup and dessert. Last you will make homemade curry paste to take home.
PCC Cooks
Thai Made Easy
Members $50, Non-member $55
https://www.pccmarkets.com/class/thai-made-easy/
Explore key Thai ingredients and techniques as Pranee, a native of Thailand, leads you step by step through four famous dishes. Learn to make these recipes with ease: Som Tum (Shredded Seasonal Vegetables with Lime and Peanut Dressing); Gai Kratiem Prik Thai (Garlicky Chicken with Sticky Rice); Guay Tiew Rua Neau (Thai Boat Noodle Soup with Tender Beef, Rice Noodles, Basil and Cilantro in homemade Thai Beef Broth); and a dessert of Saku Peak Namtao (Coconut Tapioca Pudding with Kabocha Pumpkin). With meat and poultry; no dairy or eggs.
Tuesday, October 2, 6:30 – 9:00 pm Columbia City PCC
Thursday, October 11, 6:30 – 9:00 pm Edmonds PCC
Tuesday, October 16, 6:30 – 9:00 pm Greenlake Village PCC
Tuesday, October 23, 6:30 – 9:00 pm Issaquah PCC
Tuesday, October 30, 6:30 – 9:00 pm Bothell PCC
Thursday, November 8, 6:30 – 9:00 pm Burien PCC
Thursday, November 15, 6:30 – 9:00 pm Redmond PCC
Bayview School of Cooking
Olympia
Thai Rice, $60
Thursday, October 25th, 6 – 8:30 pm
http://www.bayviewschoolofcooking.com/October2018.html#25
Rice is a staple in Thailand and is used every day. In this class, Pranee will focus on four different rice varieties and various ways to prepare them. She’ll prepare Kao Tom, Thai red rice soup with chicken and ginger, Kao Yum, Thai fragrant jasmine rice infused with the blue color of butterfly pea, which is used in a Rice Salad with Grilled Salmon and Thai Herbs. Sticky rice is used in Thai-Style Chinese Fried Rice with Shitake Mushroom, Chinese Sausage and Green Onion, and for dessert, Thai black sticky rice goes into Kao Neow Dam, black rice pudding with coconut cream. Complementary Wine Pairing.
Caruccio’s
The Southern Thai Village Pop-Up Dinner, $120 – $150
Friday October 12th, 2018, 6 – 9:00 pm
With open arms we welcome the “master” of Thai cuisine to Caruccio’s for an event to remember! Chef Pranee has prepared a very special, first time menu especially for this evening, taking you on a culinary and cultural trip through the different regions of her Southern Thai Village where she grew up. Your dinner will be prepared while you watch in our elegant, state-of-the-art open kitchen. Chef Pranee will be also sharing stories and interesting culinary facts throughout the evening, in her warm, personal style. You’ll start with our signature Italian bubbly rosé and hors d’oeuvres when you arrive. You can mingle with friends-old and new-before being seated at our beautiful wooden community table decorated with fresh cut flowers and our stunning Italian ceramic dishware. Our special winemaker for the evening will create a perfect pairing with each course and guide you through a brief tasting. Bring your companion, friends or buy as a special gift for an unforgettable memory.
Menu: 1st Course: Pla Goong — Dancing Shrimp with Lemongrass, Mint, Lime and Chili Jam Dressing. 2nd Course: Miang Kam – Thai Wild Pepper Leaf Wrapped Herb and Nut Tidbits. 3rd Course: Tom Khamin Pla Salmon – Poached Salmon in Sweet and Sour Lemongrass and Turmeric Broth.
4th Course: Gaeng Kati Prik Yad Sai – Braised Stuffed Sweet Mini Peppers in Phuket Curry Sauce. Served with Pak Boong Fai Deang (Stir-fried Morning Glory) and Kao Man (Steamed Coconut Rice). 5th Course: Dessert – Khanom Saku – Sticky Rice Ball with Melted Palm Sugar and Grated Coconut.
Versatile Red Curry, $45
Sunday, November 4th, 2018, 1– 3:30PM
https://caruccios.com/calendar/versatile-red-curry-interactive-demo-w-chef-pranee-halvorson-tickets-49534464918
Thai cuisine expert, Chef Pranee, will be sharing all about the versatile red curry in Thai cuisine today while you watch and participate in our elegant, state-of-the-art open kitchen. Thai cuisine is very vibrant in color and flavor, and red curry is one of the most important and delectable of ingredients. Chef Pranee will teach you how to make your own Thai red curry paste from the freshest Thai herbs and souces and demonstrate how to use the curry in three simple ways. You will be enticed by these three scrumptious dishes! Menu: Rama Long Song – Chicken and sauteed water spinach with peanut sauce, Phad Prik Khing – Stir-fried tofu and green bean with ginger, lime leaf, and red curry paste and
Hua Mok – Salmon wrapped in banana leaves with red curry and Thai basil served with steamed jasmine rice
A Chef’s KitChen
Thai Favorits, $80
Monday, October 1st, 6:30 – 9:30 pm
https://www.a-chefs-kitchen.com/classes.html
This class is inspired by Pranee’s recent trip to explore Thai food off the beaten path from the Golden Triangle, Elephant Sanctuary, mountain-top tea and coffee plantation of the Norther Thailand, the central plain rice farmers and rivers, and floating markets. Enjoy her five course sampling of scrumptious dishes while listening to her exciting narrative from her recent trip. Menu: Burmese Tea Leaf Salad, fermented tea leaf with nuts and seeds served on wild pepper leaf, Heb Pla, grilled fish fillet with Thai herbs and spices in banana leaf, Tom Kha Hua Plee, chicken and banana blossom soup in galangal and coconut milk, Kleuy Teow Rua, floating market noodle soup with rice noodles, beef and bean sprouts, Kao Tom Mud, steamed banana, bean, sticky rice wrapped in banana leaf.
The Home Show
Chef Demo, Free
Friday, October 19th, 12-1 pm
iLoveThaiCooking & Pranee's Thai Kitchen
November 17, 2008
I have always loved Thai cuisine, but thinking about making it intimidated me – that is until I took Pranee’s class. She opened my eyes to another culinary world where peppers reign supreme. Pranee’s willingness to share her vast knowledge (and enthusiasm) of Thai cooking was much appreciated. I urge anyone who loves Thai food to participate in one of her classes. It is worth every dollar spent.
Testimonial by abridgetochina
My dinner group on the Eastside of Lake Washington just attended a party catered by Pranee and Naomi.
They did a fabuolous job with all of the courses, teaching us to stir fry the Phad Thai and learn to make colorful Thai garnishes for the courses.She is organized, fun-loving and an awesome cook!I have attended Thai and Viet Namese classes in the past and definitely motivated to take more in the future!
Pranee-
Thank you so much for such an informative, action packed and fun filled class! I learned so much!!! It was great to have someone tell me what all of those things were at the market. I often look at them and wonder what they are and what to do with them and now I know.
Last night I made the mint salad and it was a huge hit for my whole family. Tonight I made the green curry and the stir-fried wide noodles. Success again! Although i put a little too much red pepper powder in the noodles for the kids. I even tried the sticky rice/coconut milk dessert on the website. It was as good as the restaurant!
I really appreciate your enthusiasm, knowledge and delight in sharing. I plan to take another class soon!
Cheers,
Laurie R.
Testimonial by Laurie R. Student from A full day of Market Tour & Thai Cooking Class.
[…] Victoria Pranee Halvorsen at PCC […]
November 17, 2008I have always loved Thai cuisine, but thinking about making it intimidated me – that is until I took Pranee’s class. She opened my eyes to another culinary world where peppers reign supreme. Pranee’s willingness to share her vast knowledge (and enthusiasm) of Thai cooking was much appreciated. I urge anyone who loves Thai food to participate in one of her classes. It is worth every dollar spent.
+1
Hi Pranee,
I just want to thank you, and Naomi, so much for making Suz’s birthday so special. It was well worth the wait. We had such a great time. The food was amazing! You made the teaching very understandable and we will try some of these dishes very soon. Our guests all enjoyed themselves immensely and I can’t thank you enough for making the evening so perfect. You were amazingly organized and it just flowed so well. ~Ian
Pranee…Herb and I had such a fun time shopping for, prepping and eating all that delicious food on Saturday. Thank you again for such a comprehensive and excellent introduction to Thai cooking.
Special thanks to Carol for her help as Chef’s assistant.
We are looking forward to more Thai food adventures with you!!
[…] an exciting time for Pranee. She recently opened a kitchen space in Seattle where she is able to teach classes. One option is to go to the market, buy groceries and return for hands-on cooking. All this is part […]