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Gourmet Caterers

3867 Washington Street
Boston, MA 02131
617-522-2820

Gourmet Caterers restaurant information
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Gourmet Caterers Inc., established in 1973, is one of New England’s largest privately owned full-service caterers. The company services both corporate and social events that have accommodated up to 10,000 guests with custom-planned menus, staffing, bar service, equipment rentals, linen motifs, floral designs, and more. Gourmet is the preferred caterer at more than 40 metro Boston sites including the JFK Library and Museum, The 600 Club at Fenway Park, the Isabella Stewart Gardner Museum, and the Massachusetts State House. They do everything from formal dinners to clambakes.

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Matt Redinger

Chef at Gourmet Caterers

Chef Matt Redinger at Gourmet Caterers

Raised in Vernon, Connecticut Chef Matt Redinger and his family often spent summers in Jamestown, Rhode Island, (eventually moving there in 1992) where he got his first industry experience waiting tables at The Bay Voyage Inn, a fine dining resort.

Having chosen to pursue a career in the food industry, and with three years of front-of-the-house experience, Redinger thought it would be best to learn about the back-of-the-house. He enrolled at Scottsdale Culinary Institute in Scottsdale, Arizona, where he completed the twelve-month accelerated program.

Returning to New England he completed his externship at La Bettola in Boston's South End, where he apprenticed under award-winning Chef Rene Michelena for three years. When Michelena opened Centro in Cambridge, he invited Redinger to join him at the new restaurant, where the menus highlighted a revolving roster of Italian regional cuisine. The experience proved to be invaluable.

After three years and a promotion to Executive Chef, Redinger decided to take a break from the restaurant lifestyle and try catering. He joined Gourmet Caterers as Sous Chef, and is now Co-Chef with good friend Robert Crowley.

Redinger travels to Europe at least once a year, including a ten-week leave of absence from Gourmet Caterers in 2004-2005, when he stayed in Barcelona and visited with family in Munich and Toulouse.

Redinger's wife Marla, who he met in culinary school, is a talented Pastry Chef in her own right. Having worked for Michelena for many years as well, she is currently on maternity leave from Domani and raising the couple's newborn daughter, Justine.

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Brandade
1. noun A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Cassoulet
1. noun A slow-cooked marriage of white beans and assorted meats such as pork, duck or goose.
Champ
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Chèvre
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Chorizo
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Chutney
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Compote
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Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Couscous
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Crostini
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Emulsion
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Foie gras
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Gremolata
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Jus
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Mascarpone
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Nori
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Pancetta
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Panna cotta
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Pâté
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Pâte
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Polenta
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Prix fixe
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Puttanesca
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Quinoa
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Ragoût
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Ragu
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