Please join us for a cooking class or 3-Day New England Getaway!
New classes for 2021 and 2022 are posted below…

The cooking classes conducted by James Beard Award winning Chef Sanford (Sandy) and Angie D’Amato are for everyone, from beginners to the most experienced cooks. Sandy has been cooking and teaching for 40+ years in New York City, France, Italy, and Mexico City and as a guest chef on European bike tours and international cruises.  Between 1991 and 2012, he conducted cooking classes at their two restaurants, Sanford Restaurant and Coquette Café, which they owned and operated in Milwaukee, Wisconsin.

Sandy’s teaching style is comprehensive, friendly and packed with invaluable cooking and baking tips.  His skills range from home-style to professional-style and there are numerous techniques and shortcuts to learn from any cooking or baking dish he is preparing. Although he is a French-trained chef, Sandy’s dishes draw from cuisines from all over the world.  At the cooking classes he will cook from his 1000+ repertoire of recipes including those from his memoir with recipes, GOOD STOCK:  Life on a Low Simmer.

“My daughter and I participated in a hands-on dinner class while traveling to the Pioneer Valley for her junior year in college. We were excited to plan our trip around the opportunity to learn from a chef who is literally a legend in our home town of Milwaukee.”
“From the moment we arrived at beautiful Good Stock Farm, we were made to feel welcome, comfortable and unintimidated. We cooked, we laughed, we learned skills that I am using every day at home. The D’Amatos’ warmth and hospitality and patient instruction make a cooking class feel like a dinner party among friends. It was an absolutely magical evening for my daughter and me. I hope very much to do it again soon. I couldn’t recommend it more highly.”                                                               — Connie Gavin, Whitefish Bay, WI
“The meticulously organized kitchen made us all drool. Viv was gaga for Leo (our pet bunny), Lolo loved the mixer, and Maggey was impressed with the spices and cozy modern vibe.”
“A beautiful table, a delicious meal. Well fed, laughed out, and ready to try our new recipes out on our own, we said goodbye to Sandy and Angie.  We’re already dreaming about our next visit!”– The Oplinger’s

“When I describe Good Stock Farm’s cooking classes, I say it’s like The Food Network meets HGTV.”

 


COOKING CLASS DESCRIPTIONS

At Good Stock we offer four exciting experiences, all ending with a 4-course dinner and wine pairings

HANDS-ON COOKING CLASS followed by Lunch or Dinner  $150.
If you’re looking for a personal one-on-one teaching experience, the Hands-On class is for you. Students work side-by-side with Sandy in our kitchen to produce a memorable multi-course lunch or dinner. Learn varied cooking methods including baking in a wood-burning oven, Tuscan grilling in the fireplace, pastry making, braising, poaching, searing, scalding, sautéing, pan-roasting, direct coal cooking—you name it. Using the seasonal bounty of our gardens and surrounding farms, the pristine fish and seafood from the waters of the Atlantic, and meat/poultry from the organic pastures of New England, you’ll learn diverse, easy-to-follow recipes and techniques to re-create at home. Each student receives a recipe packet of the dishes being prepared and a complimentary Good Stock apron at their first class. Class size is capped at 8 students to maximize interaction, learning and above all else, fun. After each cooking class, we all sit down at our family table to enjoy the just-prepared dishes along with wine. Here at the table is where we truly see how proper seasoning and cooking techniques can build flavor and bring out the best in our local ingredients.

Hands-On Classes:  Begin at 3pm and run approximately 5 to 5 1/2 hours.

CELEBRATION DINNER   $125./$150. with cellar wines
Start the evening sipping sparkling wine and enjoying tasty hors d’oeuvre with fellow food lovers while Sandy prepares dinner for you in the Good Stock kitchen.  Observe his skills throughout the evening–lend a hand if you wish–and enjoy lively conversation about food, travel and everything under the sun.  After cocktail hour, a 4-Course Seasonal Dinner is served at the family table along with special wine pairings.  This dinner is about celebration so you’ll most likely find it scheduled around holidays or for special events.  It’s also perfect for intimate private gatherings where we tailor the menu to your desires on a date that you desire!

Celebration Dinners:  Cocktails 6:00/Dinner 6:30 until around 9:30

WINE LOVER’S DINNER  $150.
The evening begins with French Champagne and hors d’oeuvre in the Good Stock teaching kitchen.  While Sandy is preparing dinner for you, enjoy conversation with your guests and feel free to ask Sandy for some professional tips on how to refine and elevate your everyday cooking at home.  Afterward, join Sandy and Angie at the family table for a 4-Course seasonal dinner.  This is where they go deep in their cellar to share some of their favorite wines they have collected and laid down over the years.  Various regions like Rhone Valley, Burgundy, Northern Italy and Spain and Portugal may be represented to complement the evening’s menu.  While sipping and dining they will talk about their philosophy for pairing food and wine—it’s a perfect night of educational entertainment and delicious dining with fellow food lovers!

Wine Lover’s Dinner:  Champagne 6:00/Dinner 6:30 until around 9:30

3-DAY NEW ENGLAND GETAWAY  $750. per person

If you are looking for an extensive cooking experience and a little getaway, come visit Sandy and Angie D’Amato at Good Stock Farm Cooking School for three days of hands-on cooking in the beautiful Pioneer Valley of Western Massachusetts.

Sandy and Angie are the former owners of Sanford Restaurant in Milwaukee. For over 14 years, Sandy wrote a weekly column for the Milwaukee Journal Sentinel and in 2013, published his cookbook/memoir, GOOD STOCK: Life on a Low Simmer. The New England 3-Day Getaway is three days of cooking some of these treasured recipes with Sandy while teaching you proper technique and tips of the trade along the way.

After each day of cooking you will enjoy the just-prepared dishes along with special wines from their personal wine cellar and local vineyards. The weekend will include friendly games of pétanque, market trips and a scenic tour of the area, modeled from the D’Amato’s experiences while teaching on bike trips in France in Italy.

Sandy and Angie are excited to invite you to Hatfield, Massachusetts for the perfect blend of fine cuisine, farmland and fun.

 

All of the details for our 3 days of cooking and exploring can be found after the class schedule below…in the meantime, click here for a very nice review from one of our kind 3-Day Getaway guests: https://www.yelp.com/biz/good-stock-farm-hatfield


Gift Certificates 

For your convenience and fastest service, gift certificates for dollar amounts in any denomination are available online. They are available any time and you may personalize them with a special photo and/or add a special message. The online gift certificates are for dollar amounts only. Click here to order your online gift certificate: https://squareup.com/gift/RZCF34RCK8673/order

For a gift certificate to book one of our scheduled cooking classes, please call us at 413.247.6090 to reserve the spots. We will then email you a customized gift certificate along with a little description of the cooking class for you to give to the recipient.

Private classes are available for family gatherings, team building, celebrations and more.  Dates may be limited.  Please call us to tailor a personalized cooking experience for your small group in the Good Stock kitchen.

Just a note…substitutions may be made in the class depending on what looks best in our garden and at the markets.

To register for all cooking classes, please call us 413.247.6090

 

2021-2022 Autumn-Winter Cooking Class Schedule

2021
3-DAY NEW ENGLAND AUTUMN GETAWAY
:: $750.

October 1, 2, 3 – Peak Color & Harvest
October 15, 16, 17 – Peak Color & Harvest

For the full Getaway itinerary and reservation details, please see below. . .


OCTOBER

30 HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is filled.

ITALY :: PIEDMONT
Piedmontese Pork Shoulder Minestrone
Grapefruit, Black Olive and Grilled Red Onion Salad with Arugula & Walnuts
Grilled Salmon on Scalded Rapini with Saffron Lima Bean Broth
Brown Sugar and Hazelnut-Crusted Italian Plum Tart


NOVEMBER

13 HANDS-ON DINNER  Saturday, 3:00pm, $150.

:: FRENCH BISTRO  We’re sorry, this class is filled.
Poached Leeks with Crispy Celery Root Remoulade
Potage St. Germaine – Silky Pea Soup
Pork-stuffed Cabbage Ma Façon (My Way)
Vanilla Pot de Crème with Dried Cherry Shortbread

19 WINE LOVER’S DINNER :: GASCONY  We’re sorry, this class is filled.
Friday, 6:00pm French Champagne and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings,  $150.

Duck Confit and Savoy Cabbage Soup
Red Wine Onion, Goat Cheese and Potato Tart with Tart Greens
Crispy Muscovy Duck Breast with Red Wine Lentils
Caramelized Pear and Dried Plum Croustade with Armagnac Cream

20 HANDS-ON DINNER  Saturday, 3:00pm, $150. We’re sorry, this class is filled.

:: FLORENCE
Ribolitta: Sausage, Kale and Potato Soup
Seared Shrimp with Beet and Fennel Salad, Toasted Coriander Seed Dressing
Black Olive-Crusted Swordfish with Spinach and Ricotta Dumplings, Red Pepper Vinaigrette
Cranberry and White Chocolate Bread Pudding with Anise Caramel Sauce

25 CELEBRATION FEATURING SANDY’S FOOD & WINE MAGAZINE THANKSGIVING MENU AND FESTIVE WINES
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $150.

This is our first time opening Good Stock for Thanksgiving dinner. We truly have so much to be grateful for and would love to share the day with you. Sandy will replicate the menu he created for the 1995 issue of Food & Wine. The Baby Dumpling Squash Soup was on the cover.

Thanksgiving Feast
Baby Dumpling Squash Soup with Pancetta
Maple-Pepper Roasted Diemand Farm Turkey
Wild Rice, Italian Sausage and Shiitake Stuffing
Cranberry, Ginger and Pear Chutney
Asiago and Sage Scalloped Potatoes
Lemon-Lacquered Radishes, Shallots and Brussels Sprouts
Red Cabbage Slaw with Turkey Cracklings
Dried Cherry and Peach Steamed Pudding
Hazelnut Tart


DECEMBER

4 HANDS-ON DINNER  Saturday, 3:00pm, $150.

:: CHINA
Spicy Lump Crab Toast
Hot and Sour Shrimp Soup with Ham
Toasted Spice-Crusted Hunan Barbequed Ribs with Scalded Yu Choy
Candied Ginger Pound Cake with Five Spice Cream

10 ::  JULIA CHILD HOLIDAY CELEBRATION DINNER WITH VINTAGE CELLAR WINES  We’re sorry, this class is filled.
Friday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner,  $150.

Pear and Roquefort Tart with Caramelized Onions and Walnuts, as Sandy prepared for her 80th birthday in Boston
Provincial Fish Soup with Spicy Rouille
Braised Short Ribs Bourgogne with Parsley Smashed Potatoes
Ginger Snap Cannoli with Dried Cherry, Mascarpone and Ricotta Filling, as Sandy prepared for her 80th birthday in Boston

11 ::  JULIA CHILD HOLIDAY CELEBRATION DINNER WITH VINTAGE CELLAR WINES  We’re sorry, this class is filled.
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner,  $150.

Pear and Roquefort Tart with Caramelized Onions and Walnuts, as Sandy prepared for her 80th birthday in Boston
Provincial Fish Soup with Spicy Rouille
Braised Short Ribs Bourgogne with Parsley Smashed Potatoes
Ginger Snap Cannoli with Dried Cherry, Mascarpone and Ricotta Filling, as Sandy prepared for her 80th birthday in Boston

18 ::  JULIA CHILD HOLIDAY CELEBRATION DINNER WITH VINTAGE CELLAR WINES  We’re sorry, this class is filled.
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner,  $150.

Pear and Roquefort Tart with Caramelized Onions and Walnuts, as Sandy prepared for her 80th birthday in Boston
Provincial Fish Soup with Spicy Rouille
Braised Short Ribs Bourgogne with Parsley Smashed Potatoes
Ginger Snap Cannoli with Dried Cherry, Mascarpone and Ricotta Filling, as Sandy prepared for her 80th birthday in Boston

To register for all cooking classes, please call us 413.247.6090

2022

JANUARY

15 HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is filled.

:: CENTRAL ITALY  
Roasted Beet and Garlic Soup with Scalded Escarole
Mahi Gratin with Minted Breadcrumbs and Tart Greens
Deep-Roasted Garlic Rosemary Porchetta (Rolled Pork Roast) with Bitter Orange Vinaigrette
Pistachio Caramel Tart

21 WINE LOVER’S DINNER
Friday, 6:00pm French Champagne and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings,  $150.

Roasted Carrot and Pomegranate Soup
Seared Tuna with Leeks and Pear Peppercorn Sauce
Paprika-Seared Pork Chop with Caraway Cauliflower and Marjoram Spaetzle
Bittersweet Chocolate Hazelnut Tart

29 HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is filled.

:: ASIA
Roasted Peanut Soup with Peanut Cilantro Noodles
Crab and Vegetable Rice Paper Roll with Spicy Miso Sauce
Asian BBQ Country Pork Rib with Spicy Bok Choy
Mango Passion Fruit Tart with Coconut Macadamia Crust

FEBRUARY
5 HANDS-ON DINNER 
Saturday, 3:00pm, $150.  We’re sorry, this class is filled.

:: MIDDLE EAST
Turkish Black Bean Soup
Lamb Kreatopita with Red Pepper Relish
Chargrilled Brochette of Tuna with Eggplant, Turnips, Green Olives and Dates
Glazed Cardamom Rice Pudding

12 ST. VALENTINE’S DAY CELEBRATION
Saturday, 6:00 Cupid’s Cocktails, Hors d’Ouevre and Kitchen Mingling / 6:30 “Surf & Turf” Dinner  $250. per couple

Lump Crab Ceviche with Prosciutto and Parsley Orange Dressing
Shrimp Bisque with Lemon Cream
Asian Barbequed Striploin of Beef with Grilled Marinated Yu Choy and Japanese Eggplant
Glazed Tart Cherry Clafoutis with Cashew Crust

18 WINE LOVER’S DINNER
Friday, 6:00pm French Champagne and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings,  $150.

Pasta e Ceci :: Silky Chickpea and Pasta Soup
Grilled Salmon Salad with Red Wine Vinaigrette
Navarin of Lamb with Winter Root Vegetables
Bittersweet Chocolate Almond Tart

26 HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is filled.

:: PROVENCE  
Provincial Winter Pistou with White Beans and Sage Pesto
Roasted Red Pepper Salad with Tart Greens, Fennel and Garlic Dressing
Bourride Ma Façon :: Poached Salmon and Snapper with Herb Butter Essence and Garlic Aioli
Lemon Curd Meringue

To register for all cooking classes, please call us 413.247.6090

 

2021  3-DAY NEW ENGLAND GETAWAYS  $750.
Peak Color & Harvest :: October 1, 2, 3
Peak Color & Harvest :: October 15, 16, 17  

For reservations and inquiries please call:  GOOD STOCK FARM  413.247.6090


::  3-DAY NEW ENGLAND GETAWAY ITINERARY

:: Friday 2pm to Evening

After settling in to your hotel room, arrive at Good Stock Farm where Sandy and Angie welcome you with a tour of the property and gardens. Then it’s off to the Good Stock kitchen to kick off the cooking with the first of three hands-on cooking classes with Sandy. Don your apron and open your recipe packet for this light and informal experience including making your own pizzas in the wood-burning oven. We have a celebratory welcome toast and unwind a bit with a spirited yet relaxing game of pétanque* before sitting down to an evening country picnic with special wines from our cellar.

:: Saturday – Late Morning to Evening

We meet at Good Stock Farm and begin our tour winding through the local farmlands surrounding the Connecticut River and stop along the way to pick up produce for this evening’s class. In Deerfield, we drive up the beautiful Mount Sugarloaf for a photo-worthy 360-degree view of the Pioneer Valley. We head to the Greenfield farmer’s market to pick up fresh produce and observe Sandy’s methods for how to choose the best products when faced with so many choices.  After a local farm-fresh snack, we pick up our local farm-raised meat or freshly caught seafood and back to Good Stock for our Hands-On class using all of the newly acquired fresh products to create our grand dinner.  That evening we enjoy the fruits of our labor at the family table enjoying a multicourse dinner paired with special wines from our cellar.

:: Sunday morning till around 2pm

We break some eggs and welcome the day with coffee or tea and a relaxed hands-on brunch/lunch class with festive wines. Use some of the tricks-of-the-trade you’ve learned along the way and simply enjoy the camaraderie established while cooking and learning together. We cap the weekend with a lovely meal and say farewell with a little memento from Good Stock Farm in hopes that you visit Massachusetts again soon!

• The 3-Day New England Getaway is $750. per person, and includes three hands-on cooking classes, wines from our cellar and tasty beverages, a tour of the area, a sparkling welcome toast, and little extras along the way to help make your visit unique and memorable. Maximum class size is eight people. The price does not include airfare and lodging–please see below for travel and lodging suggestions.

*Note:  Pétanque is a ball sport similar to bocce. It’s very friendly and easy to play!

How to Reserve a Cooking Class or Getaway Package

  • Please call (413) 247-6090 to make reservations. To register we will need your name, phone number, email address and credit card payment. We accept all major credit cards. You will receive a receipt via email and that acts as your class confirmation.
  • Reservations are taken on a first-come first-served basis.  Because of small class sizes, we are not able to save spots in advance of registration.
  • Reservations left on phone messages or sent by email are not guaranteed until you are registered over the phone.

About the Cooking Classes

• Prices for the classes are per person. Certain classes may require a minimum number of participants to commence—inquire for details.

• For the Hands-On classes, please wear closed-toe, low, comfortable shoes and keep clothing and jewelry constrained so as not to interfere with equipment and cooking procedures—your safety is our first concern.

• Students in the Hands-On classes will be required to sign a waiver prior to their first class.

• There is free parking in the driveway. Please do not park on the street.

• No smoking is permitted in the house/school, barn or porches.

About Cancellations

• Our class schedule and class sizes are limited so that we may provide a personalized cooking and learning experience.  The cooking classes are non-refundable less than 7 days in advance of the class and the 3-Day Getaway is non-refundable less than 30 days in advance of the package.  You are welcome to send someone in your place if you are unable to attend—just let us know!

• If we are forced to cancel a class, we will attempt to reschedule. If you are unable to make the new date, you will have the option to receive a full refund or attend another class of equal value.

Good Stock Farm  154 Main Street, Hatfield, MA  01038

Phone  413-247-6090
Email  info@goodstockfarm.com
Website  www.goodstockfarm.com
Twitter  @goodstockfarm
Instagram  goodstockfarm

Basic Information for Travel and Accommodations:

The closest airport is Bradley International in Hartford, CT, which is 50 minutes south of Hatfield.  You may also fly direct to Logan International in Boston, MA, which is 1½ hours southeast of Hatfield.

After picking up a rental car, head to Hatfield where there are charming accommodations less than a mile from us at a B & B called the Old Mill Inn http://oldmillinn.ma/.  All of the rooms have recently been completely remodeled and the results are very chic with a clean, modern-industrial look. New owner and gracious host, Justin, will give our students a 10% discount when using the promo code ‘goodstock’ when booking on line.  At the Old Mill Inn you are only steps away from the Hatfield Market in the center of town and the surrounding historic homes and beautiful pastures.

Five miles away there is our grand lady, the Hotel Northampton, http://www.hotelnorthampton.com/, a wonderful old hotel in bustling Northampton, our nearest large town. Also in Northampton across from Smith College and it’s wonderful contemporary art museum, is The Ellery, and for those of you with Marriot points, there is conveniently located Fairfield Inn & Suites.  For a full list of B&B’s in our area, here’s a link from our friendly tourist board:  http://visithampshirecounty.com/stay/bed-and-breakfasts/

North of us in Franklin County, history buffs will love the 14 museum houses of Historic Deerfield, shoppers will find a totally amazing experience at the original Yankee Candle flagship store, outdoor enthusiasts can spend a day white-water rafting, kayaking, zip-lining, taking a mountain coaster ride, a naturalist riverboat ride on the Connecticut River or just biking on beautiful rural country roads. Art galleries and studios welcome visitors and many B&Bs in Franklin County offer cozy and charming accommodations for weekend getaways. http://www.franklincc.org/

 

Any Questions??

Feel free to contact us at info@goodstockfarm.com! 
We’re excited to welcome you to our school in the beautiful Pioneer Valley of Western Massachusetts!