12-25_BRAVO16V2-B2-FEATURES FRONT:Document 3
9/12/16
2:58 PM
Page 8
Egyptian goats at Old Windmill Dairy
A Cheesemaking Class Brings Together Santa Fe “Neighbors” Submitted by Melody Lambelet, General Manager
T
he team at Bon Appétit at Santa Fe University of Art and Design in New Mexico has a close relationship with the teams at other nearby Bon Appétit accounts, the Institute of American Indian Arts and the Santa Fe Opera, which borrows IAIA’s general manager during its summer seasonal runs. This makes for closer relationships with partner vendors as well, including Old Windmill Dairy, which makes delicious cheeses with milk from humanely treated animals. As a thank you for steadfastly promoting Old Windmill’s cheeses — and especially for providing great exposure at the opera preview dinners — the three Bon Appétit teams were treated to an on-site cheesemaking class.
Josh Anglin, executive chef at the Institute of American Indian Arts, cutting cheese curds
For this multi-team field trip, IAIA General Manager Guido Lambelet asked the college if the group could rent one of its passenger vans for the day to get everyone to the site, and the school provided both the van and a driver at no charge. Intrigued, the driver ended up joining everyone for the class. They had a great day of eating grilled cheese sandwiches and making cow milk gouda. Farm to Fork field trips are a wonderful way to celebrate these important relationships.
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