So many reasons to be grateful . . .
LP/W Design Studios are the talented folks who designed our website in 2013. And you may notice the beautiful photography along the way. That’s the work of Kevin Miyazaki of Plate Photography http://platephotography.com/. See more of Kevin’s work in the pages of Sandy’s memoir/cookbook, GOOD STOCK: Life on a Low Simmer (Agate Midway).
Sandy is stirring up some love…
One really nice thing that happened this summer was a visit from Sally Ekus asking Sandy if he’d be willing to be one of 15 valley chefs to shoot a cooking video for a project benefiting The Treehouse Foundation, our school and restaurants–what a unique and kind opportunity to offer during the dark days of the pandemic! Something so exciting to be a part of he couldn’t refuse.
Every Thursday this fall through Christmas there is a chef video released with a demonstration and recipe. Sandy’s video wraps up this first season of Stir Up Some Love on December 23rd. Everyone was asked to make homey food that is easy to prepare. Sandy is making a favorite of his: Chicken Scarpariella with Sicilian Zucchini.
Each episode is 20 bucks and you can pick and choose any number of episodes you want or get the whole series. This is the website for more information and how to sign up for one of more videos: www.StirUpSomeLove.com
We’re excited that Lauren Chattman of Newsday Long Island has included us as a one of the culinary getaways good for food-focused travelers.
A big thank you to Amy Traverso, senior food editor at Yankee magazine and author of The Apple Lover’s Cookbook, who has kindly chosen us as one of the top ten best places for cooking classes in New England.
Andy Castillo from the Daily Hampshire Gazette wrote a wonderful piece on what we do here in Hatfield–he and the Gazette photographer made us very proud!
Edible Footprint of the Valley
WGBY Wine Lovers Dinner
WGBY’s gourmet fundraiser returns—and tickets are available now. Local James Beard Award-winner Chef Sanford D’Amato presents a specially crafted seven-course menu — and each course will feature wines expertly paired by Michael Quinlan of Table & Vine.
D’Amato’s culinary theme for the WGBY Wine Lovers Dinner is “The Edible Footprint of the Pioneer Valley.” His menu is inspired by all those who have come to live in the region — from Native Americans and settlers to “transplants” and immigrants.
This fundraiser is sponsored by Big Y, Table & Vine, and The Dennis Group and benefits public television in western New England.
Our thanks to Stephanie Hadley and Mike Reardon at the Daily Hampshire Gazette for this beautiful article in Corridors magazine:
It was such an honor to host Chef’s Dinner By the River benefiting the Food Bank of Western Massachusetts. Cooking with local talents Deb Snow (Blue Heron), Unmi Abkin (Coco and the Cellar Bar), Michael Fiorello (Alvah Stone) and Michaelangelo Westcott (Gypsy Apple) and watching the styling of Lori Holmes Clark (Fine House) and Eggtooth Productions was a a magical evening we’ll never forget.
What a surreal and fun experience to have Jacob Wycoff, Western Mass News’ First Warning Meteorologist, on our back deck eating fiddleheads for 10 Towns in 10 Days. Thanks for coming to Hatfield and showcasing us locals!!
Jen Kent, Editor-in-Chief of M-Milwaukee’s Lifestyle Magazine, graciously includes Sandy in “The 10 People, Places and Plates that defined MKE’s Culinary Scene” in the March issue.
Sandy was excited to be a part of the impressive UMass Dining Service’s Guest Chef Series…
WGBY was so kind to come to Good Stock Farm. Watch Monte Belmonte’s interview with Sandy on Life with Monte: Connecting Point:
From The Business Journal in Milwaukee…
James Beard Award winner Sanford D’Amato back in city for WWBIC event: Slideshow
And from Milwaukee Independent…
We just received our first Yelp review! Thanks to our recent visitors from Florida who joined us for our Peak Harvest & Color 3-Day Getaway…we had a great time and the leaves cooperated nicely!!
We are so grateful that Alyson and her husband visited us this summer. Alyson’s photos are truly beautiful:
Monte Belmonte featured us this morning on WRSI and we can’t stop jumping up and down with joy! He, his wife Melissa, and Lori and Ben Clark from Clarkdale Farm visited us here a couple weeks back for a cooking class. Here is his posting and a link to the interview:
Monte, The Professora, Fruit farmer Good Ben Clark and Broadway star Lori Holmes Clark made their way through the farmlands of Hatfield to one of the best cooking classes IN THE WORLD according to Food & Wine (and us). Sandy & Angie D’Amato are quite the hosts and you can have a phenomenal dinner while you learn a thing or two from a James Beard Award-winning chef. Take an audio tour of Good Stock Farm and Cooking School.
We have the greatest customers/students! Here’s a nice comment just sent our way: “Really great talking with an owner (Angie) who represents the business with genuine enthusiasm. Hooray and thank you for your Midwest approach to customer service.”
Holiday Chefs: Sanford D’Amato shares best bets for quick holiday apps, tasty tart recipe, on MassLiveFood’s December weekly series.
Read Curve magazine article “Happy in Northampton” by Gillian Kendall who, along with her partner, spent an evening with us earlier in the year for some cooking, dining and comaraderie–we’re so grateful for her kind words!
Find 16 pages of full-color photos of our live/work space at Good Stock Farm plus a wonderful article in the fall issue of LIVINGspaces magazine. Many thanks to Associate Publisher Beth Baker, Editor Rich J. Wirth and Photographer Corey Fitzgerald for featuring us in such a gracious way. And to Sarah Platinitis (Food Editor MassLive), for your contribution in making this happen.
You can flip through the pages here:
Our thanks to Maddie Cicitto for visiting our farm and blogging about us on Beetle Press-Easthampton.
“Best Cooking Classes Around the World.” Food & Wine has listed Good Stock Farm, United States, here. You can scrape us off the ceiling now.
https://www.foodandwine.com/travel/best-cooking-classes-around-world (We’re slide #5 with a photo of Hake and Clams.)
Sandy is ID’d in the Hampshire Life Magazine section by Brenda Nelson in our local newspaper, The Hampshire Gazette.
Good Stock Farm is Featured in Food & Wine Magazine!
In an article titled “Cooking School Confidential” in the March 2015 Cooking School issue of Food & Wine magazine, Good Stock Farm is featured as one of six of the best new American cooking schools who offers a uniquely personal experience. This is such an amazing honor to be recognized in our first year for something we love doing. Thanks for the support and encouragement from everyone who has crossed out paths!
Catch Sandy’s column, Stalking Spring, and recipe for Grilled Rhubarb-Glazed Quail on Candied Radish and Scallions in the spring issue of Edible Pioneer Valley magazine.
A more-than-in-depth conversation with my friend, Chef Norman Van Aken.
Thanks, Mary Nelen, for including us on your beautiful blog!
Sarah Platanitis interviews us and takes such great photos of our teaching kitchen for The Springfield Repubulican! Thanks, Sarah!
Kari Kynard Ridge highlights Sandy and Good Stock Farm in “7 Celebrated Chefs Who Find Small Towns To Be a Perfect Fit.” Thanks for including us on Livability.com, Kari!
Good Stock Farm is featured on the Huffington Post! Huge thanks to Rozanne and Michael for visiting us and saying such wonderful things!
Wow. Massachusetts listed our cooking school as a tourism destination in this blog post! Sally Ekus of The Lisa Ekus Group could not have been more kind when writing about her experience at one of our cooking classes—we can’t wait to cook with you again!!
Catch Sandy’s recent column and recipe from Fresh, the online version of the Milwaukee Journal Sentinel of which he has been writing for the last 14 years. Scroll down on the page to find archives of past columns and recipes for your experimentation!
Sandy is honored to be a regular contributor to Edible Pioneer Valley magazine with his quarterly column and recipies. The second issue just released!!
Friend, Teacher and Author, Chef Virginia Willis blogs about her experience at a Good Stock Farm cooking classes—so so nice—thanks Virginia!!
Nancy Stohs of the Milwaukee Journal Sentinel writes about our new cooking school opening in July of 2014—we so appreciate your support, Nancy! http://www.jsonline.com/features/food/sandy-damatos-new-massachusetts-cooking-school-opens-b99299034z1-264646141.html
Carol Guensberg talks about Sandy’s perch fish fry as one of the reasons not to suffer during lent. Many thanks for including me on American Food Roots!!
Sandy really enjoyed discussing cooking “All in the Family” with Ann and Peter Haigh in the following podcast.
Melissa Breor blogs about our budding cooking school that is firing up mid-2014—it’s gettin’ real now!!
Part Two of Kyle’s interview with Sandy: http://youtu.be/JknoRurSJVw
Thanks Luca and New Hampshire for welcoming me on the radio!
Kathy Mykleby (WISN-Channel 12) and her generous enthusiasm for Good Stock and our farm brought a tear to our eye! Thank you, Kathy!
Catch this wonderful podcast interview on Margaret McSweeney’s “Kitchen Chat” from November 10, 2013:
We so appreciate this interview by Bonnie North on WUWM-Milwaukee Public Radio, Lake Effect on November 13, 2013:
So great! Here’s another from the WBKV Morning Show Interviews with Bob Bonefant on November 18, 2013:
Such a good time on WTMJ’s The Morning Blend with Tiffany and Molly along with Wisconsin Foodie’s Kyle Cherik and Sandy’s Milwaukee Journal Sentinel Food Editor, Nancy Stohs!
Thank you so much, Nancy (Stohs, Food Editor of the Milwaukee Journal Sentinel), for this wonderful review of Sandy’s new book and the D’Amatos’ next chapter! So many great photos, too!!
André Darlington is posting this in depth review of Good Stock on The Daily Page in Madison’s alternative newspaper, Isthmus. Thanks so much André—you really captured the spirit of Sandy’s story!!
We are so proud of Justin and Sarah Aprahamian for their 4-Star review from Carol Deptolla, The Milwaukee Journal Sentinel. Visit www.sanfordrestaurant.com to see the review and the wonderful things they are doing since taking over the restaurant in December, 2012!
Thank you Mark Kass from The Milwaukee Business Journal for writing about Sandy’s upcoming book, GOOD STOCK: Life on a Low Simmer! Read the article >