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The Basics: Catalyst restaurant information

Catalyst

300 Technology Square
Cambridge, MA 02139
617-576-3000

Catalyst restaurant information
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Catalyst Restaurant is a reflection of Chef-Owner William Kovel's passion for simple, delicious food delivered with warm service in a comfortable, modern environment. The modern American cuisine begins with exceptional products centered on locally grown organic produce and wild and farm raised food from sustainable practices. With an ever-changing menu, Catalyst celebrates each season by featuring the best ingredients from a wide range of farms and food producers in the region.

Reclaimed barn board, hand-blown glass light fixtures and a two-way fireplace give the large restaurant a comfortable, cozy feel. The Chef's dining area gives diners a glimpse into the behind the scenes of the restaurant while the atrium dining takes full advantage of the sweeping floor to ceiling 30 foot windows. In the spring, summer and fall months the covered and heated outdoor patio offers a beautifully landscaped spot for al fresco dining.

News and Events at Catalyst restaurant

Mark Your Calendar for Chefs in Shorts
Save the date for this year’s Chefs in Shorts on Friday, June 14th.

Nantucket Wine Festival
Kick off the summer season with every oenophile’s favorite reason to get out of town at the Nantucket Wine ...

Eat for a Cause
Cooking for a Cause hits its tenth year on Friday, April 12th at the MIT Media Lab.

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tortellini

by Chef William Kovel

  • food
  • chef
  • info
Lobster tortellini with chanterelles, snap peas and tarragon
 
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Bordelaise sauce
1. noun A blend of wine, brown stock, marrow, shallots and herbs.
Brioche
1. noun A soft, yeasty French bread enriched with butter and eggs.
Chorizo
1. noun Crumbly, spiced pork sausage.
Cioppino
1. noun The San Francisco take on bouillabaisse.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
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.
Coulis
1. noun A thick puree or sauce.
Crostini
1. noun The Italian word for "little toasts" (referring to bread, not grappa).
Emulsion
1. noun The mixture of two liquids that cannot normally combine smoothly (e.g., oil and water). Mayonnaise and hollandaise are two familiar emulsions.
Fondant
1. noun A mixture of sugar, water and cream of tartar that can be formed into candy or decorations. If heated, it can also be used as frosting.
Fumé
1. noun French for "smoked."
Ganache
1. noun A rich mixture of chocolate and crème fraîche frequently used as a filling for cakes.
Haricot vert
1. noun A green string bean with French attitude.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Salsify
1. noun A root vegetable with oyster-flavored flesh.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.
Yuzu
1. noun A tangy citrus fruit with flavorful rind.