Pengyew Catering LLC

09/11/2013

Mass Appeal on WWLP-22News, 14 May 2013

http://www.wwlp.com/mass-appeal/taste/ground-chicken-with-thai-basil

Stir fry recipes are not only quick and easy to make but they're a family favorite! Pengyew Chin, owner of Pengyew Catering showed us how to make a Thai Ground Chicken Basil stir fry!

07/18/2013

Multitude of Poke with Jicama & Citrus Salad small plate. Photo by Thulani Davis.

07/18/2013

Teriyaki Trumpet Mushroom, Massaged Kale Salad & Rice Vermicelli; one of five courses. Photo by Thulani Davis.

07/18/2013

Lacque Duck Breast, marinated, seared and drizzled with Plum & Ginger Sauce and served with Green Mango Salad; one of five courses. Photo by Thulani Davis.

07/18/2013

Poke with Jicama & Citrus Salad served as one of five courses. Photo by Thulani Davis.

03/07/2013

The fund-raising dinner for Spectrum in Motion Dance Theatre has been postponed to Saturday, 13 April 2013. Time and location is the same.

03/05/2013

Thai Tangy Seafood (or Vegetable) Soup will be one of five courses at a fund-raising dinner I'm catering for Spectrum In Motion Dance Theatre on Saturday, 9 March 2013 at the Asylum Hill Congregational Church, 814 Asylum Avenue, Hartford, CT 06105, beginning at 6:00 PM.

Regular menu:
1st course: Thai Tangy Seafood Soup with Scallop, Shrimp & Squid garnished with cherry tomatoes, mushroom and cilantro
2nd course: Lamb Keema with Greed Peas served with Pappadum, Coconut Chutney and Roti
3rd course: Steamed Salmon with Asian Pesto served with Zucchini & Yellow Squash 'Noodles' with Kimchee
4th course: Lacque Duck (Vietnamese marinated roast duck) served with Warm Kale Salad and Stir-fried Rice Vermicelli
5th course: Ginger Ginger Cake served with Port Cherries & Green Tea Ice Cream

Vegetarian Menu:
1st course: Thai Tangy Vegetable Soup with glass noodles and vegetables, garnished with cilantro
2nd course: Smoky Eggplant with Spices, served with Pappadum, Coconut Chutney and Roti
3rd course: Pan-seared Tofu with Asian Pesto served wtih Zucchini & Yellow Squash 'Noodles' with Kimchee
4th course: Teriyaki King Trumpet Mushroom served with Warm Kale Salad and Stir-fried Rice Vermicelli
5th course: Ginger Ginger Cake served with Port Cherries & Green Tea Ice Cream

Indulge in a delcious five course meal while helping local dancers. Chef Pengyew Chin and Spectrum in Motion dance director Olivia Sabula Ilano-Davis joined us to share more about their upcoming fundraiser.

05/07/2012

Cod in Indian Red Sauce, Sambal Long Beans, Mini Pappadums.
Photo by Bill Miglore.

05/07/2012

Poke (Hawaiian raw tuna salad), Avocado & Jicama Salad drizzled with Citrus Vinaigrette and garnished with micro greens, Scallion Pancake.
Photo by Bill Miglore.

03/06/2012

11/02/2011

Mass Appeal on WWLP-22News, 1 November 2011

If you want to satisfy your sweet tooth while helping out a great cause, you've got to check out an upcoming event put on by AIDS CARE Hampshire County.

02/20/2011

Mass Appeal on WWLP-22News, 17 February 2011

Fifteenth and last day of the Chinese New Year celebration (welcoming the Year of the Golden Rabbit) I demonstrated Eight Precious Duck and Steamed Whole Fish.

We're in the mass appeal kitchen with Pengyew Chin of Pengyew Chin Catering to make a wonderful entree for a special meal and a delightful change from chicken and beef!,

10/08/2010

Mass Appeal on WWLP-22News, 18 October 2010

I appeared on a local TV station in Springfield, Massachusetts on the program called Mass Appeal and demonstrated cooking Ginger Ribs and Crab Cakes.

Southeast Asian food combines tastes with subtle complexities and the presentation is truly something to delight the eyes and the appetite. ,

10/08/2010

Mass Appeal on WWLP-22News, 18 October 2010

Chef Pengyew Chin of Pengyew Catering in Amherst. Pengyew specializes in Southeast Asian cuisine. ,

04/23/2010

Duck, of course, and...

04/23/2010