New classes for Spring/Summer 2022 are here!
P
lease scroll down for the schedule and current COVID requirements.

 

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 
$150.
The evening begins with 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 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.

The full itinerary and more information 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 Requirements
Full vaccination is required to attend all classes at Good Stock Farm, including any boosters that are available to you. Please check with CDC guidelines for all information regarding the booster shot and vaccination. Presentation of vaccine cards may be required at the door. We will notify you prior to your class if they are necessary.

2021-2022 November-February cooking classes are filled. Please join us for a spring/summer class.

New!! 2022 April-October Cooking Class Schedule–please scroll down . . . 

To register for all cooking classes, please call us at: 413.247.6090
Just a note:
Substitutions may be made in the class depending on what looks best in our garden and at the markets.

2021

DECEMBER

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

:: 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
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  We’re sorry, this class is filled.
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

11 ST. VALENTINE’S DAY CELEBRATION  We’re sorry, this class is filled.
Friday, 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

12 ST. VALENTINE’S DAY CELEBRATION  We’re sorry, this class is filled.
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  We’re sorry, this class is filled.
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

New! 2022 Spring/Summer Cooking Classes

To make a reservation, please call us at 413-247-6090.

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

Garam Masala-Spiced Kohlrabi Soup with Tamarind Glazed Almonds
Seared Salmon with Leeks and Romesco Sauce
Cider-Braised Shortribs with Tart Apple Potato Mash
Bittersweeet Chocolate Rasberry Ganache Torte

30 HANDS-ON DINNER  Saturday, 2:00pm, $150. We’re sorry, this class is filled.
:: THAILAND

Oven-Glazed Eggplant with Long Bean Nest
Smoked Chicken and Galangal Lime Leaf Broth
Seared Basil-Marinated Snapper with Thai Yellow Curry Noodles and Spicy Yellow Curry Lemongrass Dressing
Banana Peanut Butter Tart with Brown Sugar Peanut Crust

MAY
7 MOTHER’S DAY EVE CELEBRATION DINNER
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner,  $150.

Sandy’s Crab Cakes with Chipotle Mayonnaise
Spring Pistou—Spring Vegetable Soup with Basil
Chargrilled Pork with Paprika Mushroom Stroganoff Sauce
Upside Down Caramelized Rhubarb Pound Cake

14  HANDS-ON WOOD-OVEN PIZZA  Saturday, 2:00pm,  $150.  We’re sorry, this class is filled.
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!

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

Red Pepper and Italian Sausage Soup
Fennel-Seared Tuna with Wild Mushroom Vinaigrette
Steak au Poivre with Potato Fennel Gratin
Blueberry Crostata

JUNE
4 SPRING CELEBRATION DINNER 
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner,  $150. 3 spots left!

Asparagus Soup with Toasted Almond Chevre
Grilled Artichoke with Grapefruit Aioli
Seared Salmon with Spring Mushroom Melange and Bacon Vinaigrette
Rhubarb Frangipane Tart

11 HANDS-ON DINNER  Saturday, 2:00pm, $150.
:: JAPAN
Chilled Mussel and Asparagus Soup
Okonomiyaki—Sauteed Shrimp, Scallop and Noodle Cake with Teriyaki Ponzu Mayonnaise
Sake-Marinated Grouper with Grilled Baby Bok Choy and Eggplant
Matcha Green Tea Puffs with Green Tea Custard

18 DAD’S DAY EVE CELEBRATION DINNER
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner,  $150.

Sicilian Vegetable Soup with Orange Gremolata
Pancetta-Stuffed Artichoke
Pan-Braised Chicken with Fennel, Saffron and Green Olives
Chocolate Hazelnut Semifreddo with Strawberry Compote

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

Bergen’s Fishkasuppe—Norwegian Salmon Chowder
Chickpea Socca with Red Wine Lamb Ragu and Black Olives, Tart Greens
Maple-Glazed Breast of Duck with Burnt Orange Vinaigrette and Oven-Roasted Fennel
Ginger Shortcakes with Strawberry Compote and Cardamom Cream

25 HANDS-ON DINNER  Saturday, 2:00pm, $150. We’re sorry, this class is filled.
:: NEW ORLEANS

Lentil Gumbo with Chorizo
Shrimp Po’boy with Radicchio, Quick Pickles and Shrimp Mayonnaise
Blackened Grouper with Creole Sauce and Cajun Rice Pilaf
Chocolate Maple Pecan Tart

JULY
9  HANDS-ON WOOD-OVEN PIZZA  Saturday, 2:00pm,  $150.
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!

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

Hatfield Corn and Sweet Garlic Soup
Seared Mahi with Beets, Fennel and Toasted Fennel Seed Dressing
Breast of Duck with Summer Vegetables, Tart Cherry Essence
Grilled Plum Broth with Plum Tart and Half-Dried Plums

23 HANDS-ON DINNER  Saturday, 2:00pm, $150.
:: BELGIUM
Braised Belgian Endive and Ham Gratin
Dutch Pea Soup with Bacon Croutons
Beer-Braised Carbonnades of Beef with Flemish Red Cabbage
Caramelized Pear Ale Cake

30 HANDS-ON DINNER  Saturday, 2:00pm, $150. We’re sorry, this class is filled.
:: SOUTHERN ITALY

Caponata—Sicilian Eggplant and Vegetable Relish with Tart Greens
Chicken Pastina—My First Food Memory
Grilled Swordfish with Orange, Black Olives, Capers and Almonds, Sweet & Sour Compote
Dark-Roasted Hazelnut Bittersweet Chocolate Tart

AUGUST
5 SUMMER CELEBRATION DINNER
Friday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 6:30pm Dinner,  $150.

Chilled Cream Corn and Leek Soup
Chargrilled Squid and Watermelon Salad, Mint Jalapeño Dressing
Seared Salmon on Sorrel, Potato and Egg Salad with Vermouth Chive Vinaigrette
Grilled Peach Broth with Peach Compote and Verbena Cream

6 HANDS-ON DINNER  Saturday, 2:00pm, $150.
:: MOROCCO

Chickpea Soup with Grilled Lamb Kefta
Orange, Spinach, Black Olive and Grilled Onion Salad with Charmoula
Moroccan-Grilled Monkfish on Saffron Fig Couscous, Moraccan BBQ Sauce
Warm Date and Raisin Semolina Pudding with Sesame Caramel Sauce

13 HANDS-ON DINNER  Saturday, 2:00pm, $150.
:: MIDDLE EAST
Stuffed Grape Leaves with Red Pepper Mayonnaise
Tarator—Chilled Yogurt Cucumber Soup with Toasted Walnuts
Red Wine Lamb Kebabs with Einkorn Wheat Tabbouleh
Cardamom Plum Crumb Tart

AUGUST 19, 20 & 21 :: 3-DAY NEW ENGLAND SUMMER GETAWAY  $750.
SEPT. 30, OCT. 1, 2 :: 3-DAY NEW ENGLAND AUTUMN GETAWAY  $750.
OCTOBER 14, 15, 16 :: 3-DAY NEW ENGLAND AUTUMN GETAWAY  $750.

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, all calling 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 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 along the river before sitting down to the family table to enjoy dinner along  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 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 and a country picnic. 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.  Then back to Good Stock Farm 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 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 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 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 one month 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 10% deposit to reserve the date. The deposit is refundable up to two months 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 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/

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!