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Nathan Beauchamp, The Fainting Goat
October 10, 2014
Chef Nathan Beauchamp took a break from cooking in top DC kitchens (1789, Vidalia, and Restaurant Eve) to kick it in Minnesota, where he taught culinary school and tried his hand at organic farming. Upon returning to DC, he stepped into the role of executive chef at The Fainting Goat on U Street. You’ll see some hints of his time spent in the Midwest on the menu. “There’s a lot of Norwegian and Swedish influence in that area, that’s why you’ll soon see lefse on the menu.” It’s a tortilla-thin potato pancake that can be stuffed. Speaking of pancakes, don’t miss Nathan’s sweet potato pancakes with black garlic puree, pork belly and fermented apples. Last meal in prison: A bushel of Maryland crabs with Old Bay, sweet corn, and Natty Boh.
