BY KAREN BOSSICK

The Sun Valley Culinary Institute is offering a taste of Thai this coming week.

Thai Chef Pranee Halvorsen will present a couple classes and a post-symphony dinner focusing on the fresh flavors of Thai cuisine.

• She will teach a class called “Thai Favorites” at 6:30 p.m. Friday Aug. 18. Foodies will learn to master some of Thailand’s most beloved dishes, including Tom Kha Gai (chicken in Thai ginger and coconut-lime broth with lemongrass), Som tum (green papaya salad with lime-peanut dressing), Phanang Gai (chicken Phanang curry) Phad Thai and Kleuy Bud Chee (banana in sweet coconut milk).
• On Saturday, Aug. 19, she will stage a post-symphony Thai Dinner at 8:30 p.m. It will include Goong Pao (chili-Thai basil prawns on skewers), Gai Phad Kratiem Prik Thai (garlic pepper chicken served with steamed sticky rice), Yum Makrua Yao (grilled eggplant salad with lime dressing with beef and mint), Khanom Jean Gaeng Keow Wan Pla, (green curry Idaho trout with rice vermicelli and cucumber salad) and a dessert of grilled pineapple with rum sauce accompanied by coconut ice cream and coconut sticky rice.
• Kids will not be left out of the equation. On Monday, Aug. 21, Halvorsen will present a “Kid’s Thai Dumpling Class at 11:30 a.m. at the Sun Valley Culinary Institute.
• Finally, on Wednesday, Aug. 23, at 6 p.m. Chef Melissa Mauselle will offer a “Wild Alaska Salmon Cooking Class” that will explore various techniques and preparations designed to bring salmon to new heights. The class will include pan-searing, making croquettes and making aioli.

“The Sun Valley Culinary Institute is a wonderful place to gather and enjoy celebrated chefs and learn about cuisine and delectable meals from around the country as well as the world,” said Executive Director Karl Uri. “Dinners, classes and events support SVCI students and the school’s operations, which have become an important part of the Valley’s hospitality industry in its sustainability.”

To learn more visit https://sunvalleyculinary.org/.