The Fainting Goat
6-Course Inventive American Dinner Event
There are a lot of restaurants in D.C., so for The Fainting Goat, a New American Tavern on U Street, to be named to Washingtonian’s 100 Very Best Restaurants List (2015 edition) is quite an achievement. Washingtonian applauded The Fainting Goat for its “unfussy, creative food, a generous list of brews, and familiar service, even to new faces.” Chef Nathan Beauchamp has an extensive resume, including stints working with notable chefs like David Burke, Tom Colicchio, and Jeff Buben. As Executive Chef at the popular 1789 restaurant, he won a Rising Star award from Restaurant Association of Metropolitan Washington. He also spent six years as an organic farmer in Minnesota, which gave him a special feeling for seasonal bounty. Diners can expect to find classic palate pleasers here, along the lines of a mac ‘n cheese with smoked gouda, wedge salad, short rib pot pie, and gnocchi (with goat cheese, of course). Chef Beauchamp will be on hand when we take over the restaurant for this event, taking your questions and sharing his food philosophy.
About the Host:
Nathan Beauchamp
Executive Chef & Co-Owner
A graduate of NYC's Culinary Institute of America, Chef Nathan Beauchamp cut his teeth under celebrated chefs David Burke, Tom Colicchio, and Jeff Buben before taking on the Executive Chef role at DC's 1789 Restaurant in 2005, where he earned the RAMW’s Rammy Award for Rising Star Chef, as well as a Washington Post 3-Star review! After a brief stint at an organic farm and a craft beer company, Chef Beauchamp joined the team at The Fainting Goat in 2014.
The Lineup
All savory courses will be served family-style. Dessert will be portioned individually.
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Goat Cheese Fondue
with smoked gouda, goat cheese, grilled bread, and shaved fennel
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Charcuterie Board
house-made flatbread with chicken liver pate, salumi, pickled red onion, pickled mustard seeds, and arugula
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Tuna
with crispy garlic, fava beans, and romesco sauce
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Shaved Asparagus Salad
with bearnaise aioli and crispy shallots
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Bavette Steak
with green garlic, fingerling potatoes, and spring onion
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Creme Fraiche Panna Cotta
with local strawberries, pink peppercorn, and almonds
The Fainting Goat
1330 U St NW
Washington, DC, DC 20009
Event FAQs
- Do I have to bring printed tickets to the event?
- No tickets are needed.
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to [email protected].
- What does the ticket price cover?
- The ticket price covers the full cost of the meal.
- Can I bring guests/non-members to this event?
- Yep! For this event, guest tickets are $75 + tax & tip, and you can bring up to 3 guests. Please note, guests are not allowed to attend unaccompanied by a member.
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event the chef will provide substitutions for critical food allergies/dietary restrictions but will not make menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). If you have restrictions/allergies, please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know.
