Greetings! Here is a snapshot of our current availability for 2025:
2 openings for Friday, August 22nd Wine Lover’s Dinner at 6pm! Menu is below…
Please scroll down for more information…Thank you!
The hands-on cooking classes and specialty dinners are conducted at Good Stock Farm throughout the year by James Beard Award winning Chef Sanford (Sandy) and Angie D’Amato. The hands-on classes, 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. Good Stock Farm opened in July of 2014.
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 (the D’Amato’s late 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 Dinner
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 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 complementary 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 the family table to enjoy the just-prepared dishes along with select 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 COOKING CLASS: 2:00pm until around 8:30pm
CELEBRATION DINNER
We cook for you so you can relax for this event. This dinner is about celebration so you’ll most likely find it scheduled around holidays or special events. 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 and enjoy lively conversation about food, travel and everything under the sun. After Sandy reviews the menu, join Sandy and Angie at the family table for a 4-Course Seasonal Dinner along with select wine pairings. It’s a perfect night to celebrate the season by enjoying delicious dining and easy conversations with fellow food lovers!
CELEBRATION DINNERS: Cocktails 6:00/Dinner 6:30 until around 9:30
WINE LOVER’S DINNER
We cook for you so you can sit back and relax for this event. The evening begins with Premium Sparkling Wine 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. After Sandy reviews the menu and wines to come, 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 that were meticulously 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 around food and wine, and being of service to guests for over 40 years—it’s a perfect night of educational entertainment and delicious dining with fellow food lovers!
WINE LOVER’S DINNER: Premium Sparkling Wine 6:00/Dinner 6:30 until around 9:30
3-DAY NEW ENGLAND GETAWAY
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 cooking in the beautiful Pioneer Valley of Western Massachusetts.
The New England 3-Day Getaway is three days of hands-on cooking with Sandy, making recipes from his personal repertoire and learning proper technique and tips of the trade along the way.
After cooking each day, you will convene to the family table to enjoy the just-prepared four-course menu along with select wines from the D’Amato’s personal wine cellar and local vineyards. The weekend will include market trips, a tasty picnic on Sugarloaf Mountain and a scenic tour of the area, replicating their experiences while teaching on bike trips in France and Italy.
Sandy and Angie are excited to invite you to Hatfield, Massachusetts for the perfect blend of fine cuisine, farmland and fun.
Available dates and the full itinerary can be found following the class schedule below. In the meantime, kind reviews from former 3-Day Getaway guests: https://rb.gy/fvylv
Just a note:
Substitutions may be made in the class depending on what looks best in our garden and at the markets.
2025 Cooking Class Schedule
Please call 413.247.6090 for reservations
APRIL
11 :: WINE LOVER’S DINNER We’re sorry, this dinner is filled.
Friday, 6:00pm Champagne and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings, $175.
Chicken Pastina Soup
Chickpea Socca with Red Wine Pork Ragu, Black Olives and Tart Greens
Black Olive-Crusted Swordfish with Spinach Dumplings and Tomato Vinaigrette
Chocolate Flan with Raisin and Orange Compote
19 :: EASTER EVE CELEBRATION DINNER We’re sorry, this dinner is filled.
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $160.
Zuppa Pavese-Rich Beef and Parmesan Broth with Poached Egg and Toasted Croutons
Seared Salmon on Roast Beets and Tart Greens, Vermouth Herb Vinaigrette
Navarin of Lamb with Spring Vegetables
Oeuf ala Neige with Bourbon Créme Anglaise, Candied Almonds and Caramel Sauce
MAY
2 :: WINE LOVER’S DINNER We’re sorry, this dinner is filled.
Friday, 6:00pm Champagne and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings, $175.
Fragrant Celery Root Soup with Glazed Carrots and Leeks
Seared Tuna with Sweet Garlic Sauce and Scalded Escarole
Griddled Breast of Duck with Caraway Spaetzle, Seared Cabbage and White Wine Paprika Sauce
Chocolate Hazelnut Semifreddo with Melba Sauce
9 :: MOTHER’S DAY EVE EVE CELEBRATION DINNER We’re sorry, this dinner is filled.
Friday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $160.
Hatfield Asparagus Soup with Roasted Almond-Herb Goat Cheese
Spring Pea Dumplings with Brown Butter Radishes and Shrimp
Asian BBQ Striploin of Beef with Baby Bok Choy and Marinated Eggplant
Upside Down Caramelized Rhubarb Pound Cake, Rhubarb Compote
10 :: MOTHER’S DAY EVE CELEBRATION DINNER We’re sorry, this dinner is filled.
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $160.
Hatfield Asparagus Soup with Roasted Almond-Herb Goat Cheese
Spring Pea Dumplings with Brown Butter Radishes and Shrimp
Asian BBQ Striploin of Beef with Baby Bok Choy and Marinated Eggplant
Upside Down Caramelized Rhubarb Pound Cake, Rhubarb Compote
JUNE
28 FRENCH :: HANDS-ON DINNER We’re sorry, this class is filled.
Saturday, 2:00pm, $160.
Soup au Pistou—Summer Vegetable Soup with Chickpeas and Basil
Salade of Chilled Hatfield Asparagus, Celery Root and Soft-Boiled Egg with Mustard Vinaigrette
Pan-Braised Chicken with Fennel, Saffron and Green Olives
White Wine-Poached Pears Belle Helene with Bittersweet Chocolate Sauce
JULY
11 :: WINE LOVER’S DINNER We’re sorry, this dinner is filled.
Friday, 6:00pm Champagne and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings, $175.
Chilled Hatfield Cream Corn and Leek Soup
Seared Sea Scallops with Mushroom Vinaigrette and Seared Mushroom Salad
Roast Lamb Shoulder Porchetta with Glazed Summer Vegetables and Burnt Orange Essence
Summer Cherry-Berry Maple Crisp with Lemon Cream
19 THAILAND :: HANDS-ON DINNER We’re sorry, this class is filled.
Saturday, 2:00pm, $160.
Oven-Glazed Eggplant with Long Bean Nest
Smoked Chicken and Galangal Lime Leaf Broth
Seared Basil-Marinated Snapper with Thai Yellow Curry Noodles, Spicy Yellow Curry Lemongrass Dressing and Grilled Yu Choy
Banana Peanut Butter Tart with Brown Sugar Peanut Crust
25 :: WINE LOVER’S DINNER We’re sorry, this dinner is filled.
Friday, 6:00pm Champagne and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings, $175.
Chilled Asparagus and Mussel Soup
Brochette of Sea Scallops, Chorizo and Leeks with Paprika Dressing
Seared Pork Chop Cacciatore (Hunter-Style)—White Wine Mushroom Tomato Sauce with Brown Butter Noodles
Ginger Shortcakes with Blueberry Compote and Cardamom Cream
AUGUST
9 :: WINE LOVER’S DINNER We’re sorry, this dinner is filled.
Saturday, 6:00pm Champagne and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings, $175.
Spiced Sweet Potato Soup with Seared Tomatillos
Duck Confit Salad with Tart Cherry Vinaigrette
Mustard Seed-Crusted Beef Striploin with Potato, Carrot and Bacon Gratin
Lemon Pound Cake with Caramelized Stone Fruits
16 SUMMER GRILLING :: HANDS-ON DINNER We’re sorry, this class is filled.
Saturday, 2:00pm, $160.
Sandy’s Gazpacho with Lemon Parsley Cream
Grilled Shrimp Salad Niçoise
Chargrilled BBQ Pork Chop with Charred Leek and Corn
Grilled Peach Broth with Yogurt Freestone Peaches and Candied Pecans
22 :: WINE LOVER’S DINNER 2 openings available!
Friday, 6:00pm Champagne and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings, $175.
Baked Herbed Orange-Scented Crusty Mussels
Bavarian Lentil Soup with Smoked Pork Sausage
Chicken and Beef Pot au Feu with Market Vegetables and Apple-Horseradish Cream
Chocolate Almond Brioche Bread Pudding
OCTOBER
3-DAY AUTUMN GETAWAYS $750.
(Go to: www.goodstockfarm.com/classes for the itinerary and details.)
Join us for one of the following two weekends:
October 3, 4, 5 We’re sorry, this getaway is filled.
October 17, 18, 19 We’re sorry, this getaway is filled.
31 :: WINE LOVER’S DINNER We’re sorry, this dinner is filled.
Friday, 6:00pm Champagne and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings, $175.
Schii—Zesty Root Vegetable Soup
Seared Mahi on Mushroom-Leek Sauté with Bacon Vinaigrette
Cider-Brined Pork Chop with Apples, Butternut Squash and Brussels Sprouts, Spiced Cider Vinaigrette
Bittersweet Chocolate Cherry Walnut Kirshwasser Torte
DECEMBER
13 :: HOLIDAY WINE LOVER’S DINNER We’re sorry, this dinner is filled.
Saturday, 6:00pm Champagne and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings, $175.
Preserved Tomato Soup with Maple Bacon and Half-Dried Tomato Winter Panzanella
Grilled Brochette of Tuna, Date, Turnip, Eggplant and Olive with Pomegranate Essence
Red Wine-Braised Beef alla Vaccinara with Raisins, Fennel and Celery and Sweet & Sour Escarole
Dark-Roasted Hazelnut Chocolate Tart with Chocolate Hazelnut Crust
19 :: JULIA CHILD HOLIDAY CELEBRATION DINNER We’re sorry, this dinner is filled.
Friday, 6:00pm Festive Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $175.
Provincial Fish Soup with Rouille
Scallops in the Style of Escargot: Bathed the Baked in Garlic Butter
Côte du Porc Normande—Sautéed Pork with Seared Apples in Applejack Sauce
Paris Brest with Praline Cream and Candied Hazelnuts
20 :: JULIA CHILD HOLIDAY CELEBRATION DINNER We’re sorry, this dinner is filled.
Saturday, 6:00pm Festive Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $175.
Provincial Fish Soup with Rouille
Scallops in the Style of Escargot: Bathed and Baked in Garlic Butter
Côte du Porc Normande—Sautéed Pork with Seared Apples in Applejack Sauce
Paris Brest with Chocolate Cream and Candied Almonds
Please call 413.247.6090 for reservations.
:: DESCRIPTION FOR 3-DAY GETAWAYS
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 cooking in the beautiful Pioneer Valley of Western Massachusetts.
The New England 3-Day Getaway is three days of hands-on cooking with Sandy, making recipes from his personal repertoire, and learning proper technique and tips of the trade along the way.
After cooking each day, you will convene to the family table to enjoy the just-prepared four-course menu along with select wines from the D’Amato’s personal wine cellar and local vineyards. The weekend will include market trips, a tasty picnic on Sugarloaf Mountain and a scenic tour of the area, which call back to their experiences while teaching on bike trips in France and Italy.
Sandy and Angie are excited to invite you to Hatfield, Massachusetts for the perfect blend of fine cuisine, farmland and fun collaboration.
For the full itinerary and reservation details, please go to: https://www.goodstockfarm.com/classes/
Please call us at 413-247-6090 to book a cooking class or 3-Day Getaway.
:: ITINERARY FOR THE 3-DAY NEW ENGLAND GETAWAY
:: 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 we’re off to the Good Stock kitchen to kick off 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 which includes making your own pizzas in the wood-burning oven. We have a celebratory welcome toast along the river before sitting down to the family table to enjoy this multicourse dinner paired with complementary wines.
:: Saturday – Late Morning to Evening
We meet at Good Stock Farm and begin our tour winding through the local farmlands surrounding the Connecticut River, stopping 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 and to enjoy a country picnic. We head to the Greenfield farmer’s market to pick up fresh produce where you can observe Sandy’s methods for choosing the best products when faced with so many choices. Then back to Good Stock Farm for our hands-on class to create our grand dinner using all of the newly acquired fresh products. That evening we enjoy the fruits of our labor at the family table while we dine on a multicourse dinner paired with select wines from our cellar.
:: Sunday morning till around 2pm
We break some eggs and welcome the day with coffee or tea at 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 multicourse hands-on cooking classes, wines from our cellar and tasty beverages, a tour of the area and picnic, 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.
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.
- 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.
- Please see below for our cancellation policy for all classes.
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 one week in advance of the class. You are welcome to send someone in your place if you are unable to attend–please just let us know!
:: The 3-Day Getaway is non-refundable less than three months in advance of the package. You are welcome to send someone in your place if you are unable to attend—please 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.
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: www.oldmillinn.us All of the rooms are updated 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/
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.
Good Stock Farm 154 Main Street, Hatfield, MA 01038
Phone 413-247-6090
Email [email protected]
Website www.goodstockfarm.com
Twitter @goodstockfarm
Instagram goodstockfarm
Any Questions??
Feel free to contact us at [email protected]! We’re excited to welcome you to our school in the beautiful Pioneer Valley of Western Massachusetts!