“A Tableside Melted Cheese Fest + Dipping Accoutrements and Ice Cold Brews”

fainting_goat
1330 U Street, NW

From a press release:

“Fainting Goat to Host Intimate Swiss-Inspired Raclette Party, A Tableside Melted Cheese Fest + Dipping Accoutrements and Ice Cold Brews

Diners can cozy up around a sizzling cheese-filled skillet with a cold beer and good company as Chef Nathan Beauchamp introduces Raclette Parties

WHAT: Deep in the valley of the Swiss Alps, the Raclette tradition was born,
where local herdsmen would set up camp in the colder months and melt cheese on rocks near an open fire to fill their bellies and keep warm. When The Fainting Goat’s Executive Chef Nathan Beauchamp visited a dear friend and cheesemaker in Switzerland several years back, he too was introduced to this delicious, family-celebrated and age-old tradition, which he has decided to bring to the District for one night only in true Swiss fashion. On Friday, March 11th at 8:00 PM, The Fainting Goat will open its doors for their very first Swiss-inspired Raclette Party, an evening chock full of copious amounts of gooey melted cheese, dippable accoutrements, Butterscotch budino, ice cold beer and the finest DC company for $65 a person.

Raclette is the Swiss version of fondue – a large wedge of Raclette cheese is melted until gooey and then scraped onto a warm plate to be enjoyed with traditional accompaniments like cornichons, fingerling potatoes, pickled onions and cured meats. At The Fainting Goat’s Raclette Party, guests will gather around an intimate table set for eight to enjoy a fresh, crisp salad and a cold beer to whet the palate while the grill (and the cheese) heat up. When the cheese starts to sizzle, the party begins and guest can begin dipping tableside-grilled accoutrements such as crusty bread, assorted charcuterie, baby potatoes, cauliflower and little gem lettuce and crusty bread into heaps of hot melted cheese. Chef Beauchamp will serve guests a decadent, creamy butterscotch budino to finish the meal on a sweet note.

Reservations for the Raclette Party can be made by either calling the restaurant at (202) 735-0344 or emailing [email protected], with only two seats maximum per person. Space is limited with only X seats available.

WHEN: Friday, March 11th, 8:00 PM”

5 Comment

  • Raclette is delicious. But that’s a lot of dough for a meal that involves mostly bread, cheese, and starches and does not require much work from a chef.
    .
    Also fondue is Swiss as well.

    • I don’t get what the difference is from fondue. Please explain.

      • It’s a different type of cheese, and instead of the cheese being heated in a bowl (fondue), a portion of a cheese wheel is put onto a spike. You then move a heating element (think inside of a toaster) close to the exposed part of the cheese wheel segment which melts the outside of the cheese. You then use a knife to scoop/slide the gooey cheese down onto a plate and go to town with bread, etc. There are actually a few different ways to do raclette, but based on the description in the post I believe this is the one they’re talking about. Fun fact, the word raclette is used to describe the cheese, the device the cheese sits on/gets melted by, and the meal itself.

        Enjoy.

      • Fondue is dipping things– bread in melted cheese, or meat into boiling broth. Raclette is melting the cheese in a special gadget (there are a couple varieties) and then pouring it over potatoes, meats, etc. Both are as much about the activity as the food, a nice way to slow down and linger over a meal without everything getting cold and unappealing.

    • Agreed. Though I’ve always had it with potatoes. It’s a lot easier and less messy to eat than fondue. But $65/person sounds like a lot for cheese, bread or potatoes, and beer.

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