The new schedule is here! Please scroll down to June 2023 for the complete list.
Return to the class list to review the status of each class. We hope to see you soon!
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 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 9:00pm
CELEBRATION DINNER $150.
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. Then we convene to the family table for a 4-Course Seasonal Dinner along with select wine pairings. This dinner is about celebration so you’ll most likely find it scheduled around holidays or 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 $165.
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. 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: Premium Sparkling Wine 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 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 in 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, a kind review from a former 3-Day Getaway guest: https://www.yelp.com/biz/good-stock-farm-hatfield
Gift Certificates
For your convenience and fast service, gift certificates for dollar amounts in any denomination are available any time online.
You may personalize them with a special photo and/or add a special message. The online gift certificates are for dollar amounts only.
To order your online gift certificate: https://squareup.com/gift/RZCF34RCK8673/order
Gift certificates for one of our scheduled classes need to be made by calling 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.
Covid 19 Requirements
Full vaccination is required to attend all classes at Good Stock Farm. Please check the CDC guidelines for information regarding Covid 19 in your area.
Just a note:
Substitutions may be made in the class depending on what looks best in our garden and at the markets.
Winter Schedule of Cooking Classes 2023
MARCH
24 WINE LOVER’S DINNER We’re sorry, this class is filled.
Friday, 6:00pm Premium Sparkling Wine and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings, $150.
Borlotti Bean Soup with Seared Escarole
Grilled Salmon on Leeks, Black Olive Dressing
Cider-Brined Pork Chops with Apples, Squash and Brussels Sprouts, Spiced Cider Vinaigrette
White Wine-Poached Pears Belle Helene (with Bittersweet Chocolate Sauce)
APRIL
1 SPRING CELEBRATION DINNER We’re sorry, this class is filled.
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $150.
Fragrant Celery Root and Morel Soup with Seared Brown Butter Morels
Hungarian Soft-Cooked Egg Salad with Half-Sharp Paprika Dressing
Tafelspitz—The Emperor’s Dish: Slow-braised beef in a plethora of spring vegetables in a limpid, rich bone broth served with apple-horseradish cream.
Lemon Poppyseed Cheese Tart with Tart Cherry Cream
15 HANDS-ON DINNER Saturday, 2:00pm, $150. We’re sorry, this class is filled.
:: INDONESIA
Shrimp Cake with Tamarind Sauce
Grilled Scallops Gado Gado—with Crunchy Vegetable Salad and Peanut Sauce
Beef Randang—Zesty Coconut Milk Braised Beef
Crispy Banana-Currant Rolls with Cassia Cream
21 WINE LOVER’S DINNER We’re sorry, this class is filled.
Friday, 6:00pm Premium Sparkling Wine and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings, $150.
Pasta e Ceci
Suppli al Telefono—Creamy Cheese and Rice Croquettes with Salad
Beef Short Ribs alla Vaccinara with Raisins, Fennel and Celery Salad
Tart Plum Crostata
29 HANDS-ON DINNER Saturday, 2:00pm, $150. We’re sorry, this class is filled.
:: CARIBBEAN
St. Lucia Callaloo with Hake and Chorizo
Jerk Shrimp, Carrot and Date Salad with Mint
Caribbean Arroz con Pollo—Oven-roasted chicken and chorizo baked with dark beer, cilantro and saffron rice
Mango Bread Pudding with Lime Caramel Sauce
MAY
6 HANDS-ON DINNER Saturday, 2:00pm, $150. We’re sorry, this class is filled.
:: ISRAEL
Schav—Lemony Sorrel and Potato Soup with Dried Apple and Carrot Tzimmes
Crispy Smoked Salmon Kreplach on Caper Wine Potato Salad with Grainy Mustard Dressing
Grilled Duck Breast with Horseradish Dumplings
Warm Almond Chocolate Dried Cherry Rugelach
12 MOTHER’S DAY EVE-EVE CELEBRATION DINNER We’re sorry, this class is filled.
Friday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $150.
Asparagus Soup with Herb-Crusted Goat Cheese
Spring Pea Gnocchi with Shrimp and Brown Butter Radishes
Navarin of Lamb with Spring Vegetables
Warm Chocolate Espresso Cake with Coffee Custard
13 MOTHER’S DAY EVE CELEBRATION DINNER We’re sorry, this class is full.
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $150.
Asparagus Soup with Herb-Crusted Goat Cheese
Spring Pea Gnocchi with Shrimp and Brown Butter Radishes
Navarin of Lamb with Spring Vegetables
Warm Chocolate Espresso Cake with Coffee Custard
2023 Schedule of Classes–June to December
Call 413-247-6090 for reservations, thank you
JUNE
3 PARIS IN SPRING :: HANDS-ON DINNER We’re sorry, this class is full.
Saturday, 2:00pm, $150.
Consommé à la Madrilène—Tomato Consommé with Basil Cream
Warm Asparagus with Sauce Maltaise (Tart Orange Hollandaise)
Poached Salmon with Seared Spinach and Walnuts, Caper Mayonnaise
Chocolate Eclairs
10 LATE SPRING SUPPER :: HANDS-ON DINNER We’re sorry, this class is full.
Saturday, 2:00pm, $150.
Sandy’s Gazpacho with Lemon Parsley Cream
Chargrilled Shrimp with Minted Shrimp Broth Orzo
Hungarian Seared Pork Loin with Leek Poppyseed Slaw
Rhubarb Cherry Crisp with Tart Orange Nutmeg Cream
17 DAD’S DAY EVE CELEBRATION DINNER
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $150.
Roasted Carrot and Pomegranate Soup
Sumac-Infused Butter Bean, Turnip and Radish Salad with Cajik
Tart Honey Cardamom Glazed Free-Range Chicken with Eggplant Sultans Delight and Dried Fig Couscous
Lemon Semolina Cake with Lemon Cream and Fruit Compote
JULY
8 SUMMER GRILLING :: HANDS-ON DINNER We’re sorry, this class is full.
Saturday, 2:00pm, $150.
Grilled Tomato Soup with Bacon Panzanella
Grilled Shrimp Nicoise Salad
BBQ Pork Chop with Charred Leek and Corn
Upside Down Caramelized Rhubarb Butter Cake
21 SANFORD RESTAURANT CLASSICS :: WINE LOVER’S DINNER We’re sorry, this class is full.
Friday, 6:00pm Premium Sparkling Wine and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings, $165.
:: A taste of the signature dishes we served at our flagship restaurant in Milwaukee, WI
Fragrant Curry Soup with Radish and Pear Chutney
Shrimp Cakes with Tamarind Glaze
Asian BBQ Striploin of Beef with Baby Bok Choy
Banana Butterscotch Toffee Tart
22 FRENCH BISTRO :: CELEBRATION DINNER
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $150.
Potage Cressonnière—Potato Watercress Soup
Asparagus and Endive Lyonnaise Salad with Bacon Croutons
Beef and Chicken Pot au Feu—A pot full of tender meats and vegetables with a flavorful, limpid broth)
Profiteroles with Good Stock Ice Cream and Butterscotch Sauce
AUGUST
4 ISLAND OF SICILY :: WINE LOVER’S DINNER We’re sorry, this class is full.
Friday, 6:00pm Premium Sparkling Wine and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings, $165.
Shrimp and Green Pea Arancini with Tomato Mint Vinaigrette
Zuppa Pavese—Rich beef and parmesan broth with poached egg and toasted crouton
Sicilian Red Wine and Tomato Braised Beef with Lemon, Rosemary and Green Olive Gremolata, Sweet & Sour Chard
Sweet Ricotta with Dried Fruit Compote, Bittersweet Caramel and Candied Hazelnuts
5 ISLAND OF SICILY :: WINE LOVER’S DINNER We’re sorry, this class is full.
Saturday, 6:00pm Premium Sparkling Wine and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings, $165.
Shrimp and Green Pea Arancini with Tomato Mint Vinaigrette
Zuppa Pavese—Rich beef and parmesan broth with poached egg and toasted crouton
Sicilian Red Wine and Tomato Braised Beef with Lemon, Rosemary and Green Olive Gremolata, Sweet & Sour Chard
Sweet Ricotta with Dried Fruit Compote, Bittersweet Caramel and Candied Hazelnuts
18 MYSTERY BOX :: CELEBRATION DINNER
Friday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $150.
:: Dishes Sandy created from a mystery box at his first award-winning National cooking competition, the Seafood Challenge, in Charleston, S.C.
Crisp Cumin Wafers with Seared Marinated Tuna and Cilantro Dressing
Norwegian Fishkasuppen—Salmon Chowder
Tournedo of Sea Scallops on Leek and Mushroom Confit, Wild Mushroom Vinaigrette
Lemon Toffee Tart
19 MEXICO :: HANDS-ON DINNER We’re sorry, this class is full.
Saturday, 2:00pm, $150.
Spicy Hatfield Corn and Sweet Garlic Soup
Sauté of Boniatos, Chayote and Shrimp
Ancho-Glazed Pork Chop with Cauliflower Salsa
Cocoa Nib Crepes with Strawberries and Peanut Cream
26 BELGIUM :: HANDS-ON DINNER We’re sorry, this class is full.
Saturday, 2:00pm, $150.
Corn and Mussel Soup
Belgian Endive and Tart Green Salad with Orange Garlic Dressing
Waterzooi à la Gantoise—Belgian Chicken and Leek Stew
Belgian Chocolate Ganache Raspberry Torte
SEPTEMBER
8 SPAIN :: CELEBRATION DINNER
Friday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $150.
Green Tomato and Grape Gazpacho
Grilled Eggplant, Escarole and Chickpea Salad, Romesco Sauce
Seared Monkfish on Paella Rice, Chorizo Clam Broth
Chocolate Flan with Raisin and Orange Compote
9 END OF SUMMER :: HANDS-ON DINNER We’re sorry, this class is full.
Saturday, 2:00pm, $150.
Grilled Shrimp with Market Tomato and Sorrel Salad, Roasted Garlic Caper Vinaigrette
Chilled Cock-a-Leekie—My twist on traditional Scottish leek soup
Grilled Swordfish on Corn and Pepper Relish, Cilantro Oil
Italian Plum Tart with Brown Sugar and Walnut Crust
15 VIENNA MEETS THE BLACK FOREST :: WINE LOVER’S DINNER
Friday, 6:00pm Premium Sparkling Wine and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings, $165.
Bavarian Lentil Soup
Potato Dumplings, Sauerbraten Ragu and Tart Red Cabbage Raisin Vinaigrette
Zweibelrostbraten with Chestnuts—A mustard and green peppercorn striploin of beef with celery root and chestnut purée
Chocolate Cherry Walnut Kirsch Torte
3-DAY NEW ENGLAND GETAWAY :: SEPTEMBER 29, 30, OCTOBER 1 $750. We’re sorry, this Getaway is full.
3-DAY NEW ENGLAND GETAWAY :: OCTOBER 13, 14, 15 We’re sorry, this Getaway is full.
NOVEMBER
18 SOUTHWEST FRANCE :: WINE LOVER’S DINNER We’re sorry, this class is full.
Saturday, 6:00pm Premium Sparkling Wine and Hors d’Ouevre, 6:30pm Dinner with Premium Wine Pairings, $165.
Aligot Croquettes—Creamy sharp cheese-filled fritters with spicy mustard sauce
Cured Salmon Salad with Lentils
Daube of Lamb with Dried Plum Smashed Potatoes
Caramelized Tart Cherry Clafoutis
25 PIZZA :: HANDS-ON DINNER We’re sorrry, this class is full.
Saturday, 1:00pm, $150. *Please note the early start time!
Explore a day of pizzas from thick-crusted Sicilian Sfincione and Puglian Focaccia to Stuffed Calzones and the thinnest of Roman Pizzas. Using a wood-burning oven, a char grill, and even a pizza stone in the oven, bring out your inner pizzaiolo when you learn how to make your own pizza dough, toppings, fillings, and sauces. Enjoy these beauties hot out of the oven and typical of any Italian experience, we will be sure to fill any empty spaces with antipasti and sweets—you may never need store-bought or delivery again!
DECEMBER
8 MY ROOTS :: HOLIDAY CELEBRATION DINNER Just added!
Saturday, 6:00pm Festive Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $150.
Roasted Beet and Garlic Soup with Escarole and Shrimp
Prosciutto, Orange-Glazed Fennel and Ricotta with Lavender Honey
Sicilian Spiedini—Striploin Roll-ups with Tomato, Pancetta and Romano-Infused Crumbs with Scalded Pine Nut and Raisin Rapini
Sandy’s Sicilian Cassata Torte
9 MY ROOTS :: HOLIDAY CELEBRATION DINNER This is full but please see December 8th!
Saturday, 6:00pm Festive Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $150.
Roasted Beet and Garlic Soup with Escarole and Shrimp
Prosciutto, Orange-Glazed Fennel and Ricotta with Lavender Honey
Sicilian Spiedini—Striploin Roll-ups with Tomato, Pancetta and Romano-Infused Crumbs with Scalded Pine Nut and Raisin Rapini
Sandy’s Sicilian Cassata Torte
15 :: JULIA CHILD HOLIDAY CELEBRATION DINNER Just added!
Friday, 6:00pm Festive Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $150.
Shrimp Bisque with Herb Cream
Paté Campagne with Celery Root Remoulade Salad
Coq au Vin—Red Wine-Braised Free-Range Chicken with Mushrooms, Glazed Onions, Bacon Lardons and Brown Butter Noodles
House of Caramel—Praline Cream-filled chocolate ganache “house” with a dried cranberry Florentine roof
16 :: JULIA CHILD HOLIDAY CELEBRATION DINNER This is full but please see December 15th!
Saturday, 6:00pm Festive Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $150.
Shrimp Bisque with Herb Cream
Paté Campagne with Celery Root Remoulade Salad
Coq au Vin—Red Wine-Braised Free-Range Chicken with Mushrooms, Glazed Onions, Bacon Lardons and Brown Butter Noodles
House of Caramel—Praline Cream-filled chocolate ganache “house” with a dried cranberry Florentine roof
22 :: JULIA CHILD HOLIDAY CELEBRATION DINNER This is full but please see December 15th!
Friday, 6:00pm Festive Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner, $150.
Shrimp Bisque with Herb Cream
Paté Campagne with Celery Root Remoulade Salad
Coq au Vin—Red Wine-Braised Free-Range Chicken with Mushrooms, Glazed Onions, Bacon Lardons and Brown Butter Noodles
House of Caramel—Praline Cream-filled chocolate ganache “house” with a dried cranberry Florentine roof
2024 3-DAY AUTUMN GETAWAYS $750
SEPTEMBER 27, 28, 29
OCTOBER 11, 12, 13
OCTOBER 25, 26, 27
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 in 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: http://www.goodstockfarm.com/classes/
Please call us at 413-247-6090 to book a cooking class or 3-Day Getaway.
:: 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 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. 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.
- 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 two 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!
:: Private classes require a deposit to reserve the date. The deposit is refundable up to one month in advance of your event. Payment for the entire event (less the deposit) is processed one month in advance of the event. Private classes are non-refundable less than one month prior to the event but are transferable to another mutually accepted date.
• 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 http://oldmillinn.ma/. 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 info@goodstockfarm.com
Website www.goodstockfarm.com
Twitter @goodstockfarm
Instagram goodstockfarm
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!