Winter 2016 Schedule of Classes   February 14th Valentine’s Day Seafood Dinner just added!!  4 spaces left!

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.

We were so happy to hear this…

“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 for me. I hope very much to do it again soon. I couldn’t recommend it more highly.”                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           — Connie Gavin, Whitefish Bay, WI

 


At Good Stock we are excited to offer these unique cooking experiences (and more!):

DEMO-DINNER  $95.

Relax comfortably in our teaching kitchen while observing the skill of a true craftsman and technician during this short demonstration class for up to 10 students. Use your packet of recipes to follow along and take notes while Sandy gives you professional tips on how to refine and elevate your everyday cooking at home. Enjoy a little taste in the kitchen while Sandy is prepping, then sit down at our family table and enjoy a full dinner along with wine.  Demo-Dinner classes often have an ethnic theme and students will come away with a deeper understanding of cuisines from around the world that may be unfamiliar to them. Each country comes with its own learning curve and Sandy can help navigate the ingredients and spices and show you how to handle them in traditional and contemporary ways; perfect for a night of educational entertainment and delicious dining with fellow food lovers!

Demo-Dinners run approximately 3½ to 4 hours.

HANDS-ON COOKING CLASS followed by Lunch or Dinner  $150.

If you’re looking for a personal one-on-one teaching experience, this 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 run approximately 4 1/2 to 5 hours.

  • Gift certificates are available for weddings, birthdays, anniversaries, holidays and special events!
  • Private classes are available for family gatherings, team building, celebrations and more.  Please call us to custom 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.

For reservations and inquiries please call:  GOOD STOCK FARM  413.247.6090

 

FEBRUARY

6  PASTRY WORKSHOP FOLLOWED BY LUNCH  Saturday, 10:00am, $150.   Oh gosh, the baking class is filled–but we’ll do it again sometime!

Beginners and experienced bakers alike!  We are excited to offer this delicious pastry workshop to bring those elusive skills into your everyday repertoire!  Join Sandy in the kitchen to learn the basics of sweet and savory doughs, pastry cream, pâte à choux and genoise.  From these basics we will be making caramelized onion and olive pissaladière, Alsatian flatbread pizza, caramelized wafer-thin apple tart, crunchy nut tarts, tart cherry clafoutis, caramel profiteroles, tart lemon eclairs and a bittersweet chocolate mocha buttercream cake.  Enjoy a relaxing lunch with wine after baking up a storm and once home, use your recipes as a fine jumping off point to making your own creations at home!

13  ST. VALENTINE’S EVE  Saturday, Cupid’s Cocktails, Hors d’Ouevre and Cooking Observation 6:00 to 7:00, followed by French Seafood Dinner  $250. per couple  Now full.
Share a night of pampering with your Valentine by the warm candlelight of Good Stock Farm.  Sip cocktails and mingle about while Sandy prepares this special Valentine menu along with matching wines that is sure to warm your hearts!

::  FRENCH SEAFOOD  
Curried Mussels with Apple and Ginger Broth
Fennel, Potato and Bacon Soup with Smoked Salmon
Snapper Grenobloise (lemon, caper, brown butter & parsley) with Garlic-scented Spinach
Oeufs à la Neige—meringue snow eggs with vanilla custard, brandy caramel and glazed pecans

14  ST. VALENTINE’S DAY  Sunday, Cupid’s Cocktails, Hors d’Ouevre and Cooking Observation 6:00 to 7:00, followed by French Seafood Dinner  $250. per couple  4 spaces left!!
Share a night of pampering with your Valentine by the warm candlelight of Good Stock Farm.  Sip cocktails and mingle about while Sandy prepares this special Valentine menu along with matching wines that is sure to warm your hearts!

::  FRENCH SEAFOOD  
Curried Mussels with Apple and Ginger Broth
Fennel, Potato and Bacon Soup with Smoked Salmon
Snapper Grenobloise (lemon, caper, brown butter & parsley) with Garlic-scented Spinach
Oeufs à la Neige—meringue snow eggs with vanilla custard, brandy caramel and glazed pecans

20  HANDS-ON WOOD-OVEN PIZZA  Saturday, 3:00pm,  $150. Sorry, this class is now filled!  

Our most popular class!  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 delivery again!

26 DEMO-DINNER  Friday, 6:00pm  $95.  Filled too.

::  OLD SCHOOL BISTROClassics from my early days at le Veau d’Or in New York City
Onion Soup Gratinée Les Halles
Leeks Vinaigrette with Crispy Celery Root Remoulade
Louis XIV Lamb Champvallon—Lamb Chops with Oven-Braised Potatoes and Onions
Orange Crème Brûlée

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

::  MY MENTORS:  ROLAND–This class is all about French technique:  from the seeming alchemy of making a crystal clear consommé to a shattering crisp apple tart, both bookends to a perfect classic dinner.
Ham and Brussels Sprout Consommé
Warm Hungarian Soft-Poached Egg with Tart Salad and Paprika Garlic Dressing
Sautéed Striped Bass with Saffron Celeriac Purée, Tomato Porcini Essence
Tarte Fine aux Pommes (Caramelized Apple Tart)

MARCH
4  DEMO-DINNER  Friday, 6:00pm  $95.

::  MARDI GRAS–New Orleans holds a very personal place in my heart as it is the site of Angie and my engagement 30-some years ago.  And this menu is my interpretation of a few of the dishes that helped seal the deal.
Lentil Gumbo
Cornmeal-Crusted Oyster Po’Boy on Good Stock Brioche
Spicy Grilled Shrimp Creole with Cajun Pilaf
Pan Perdu (Lost Bread) with Brown Butter Banana Compote

 

BUTCHER & LAMB, MEET CHEF
** Farm to Butcher to Chef to Table…Two full cooking classes in one day!!  **

Saturday, March 12, 2015 at Noon  ::   Butchery Class at Sutter Meats and Lamb Demo and Multi-Course Dinner at Good Stock Farm  $250.

Sutter Meats and Good Stock Farm team up for a full day of butchery and cooking.  Join us for this unique opportunity to witness and learn how to transform fresh local product into restaurant-quality dishes. Starting at noon, watch and learn the behind-the-scene techniques of Terry Ragasa while he masterfully butchers a farm-raised lamb at Sutter Meats in Northampton.    Then travel to your next stop, Good Stock Farm in Hatfield, for a cooking demonstration where Chef Sandy D’Amato transforms these gems into delicious dishes using a variety of cooking techniques. We sit down at the Good Stock family table, warmed by the fireplace, to enjoy the feast and have a new appreciation for the journey taken by the food to our plates.  After the exciting day of watching two craftsmen at work and an evening of community camaraderie, we say good night with a packet of the day’s recipes and full bellies.  Not baaaaaaaad.

:: LAMB MENU

Moroccan-Barbequed Sloppy Joes with Sheep’s Milk Cheese-Slathered Pitas
Cardamom Honey-Glazed Lamb Brochettes with Yogurt-Stewed Lima’s and Marinated Celery Root
Lamb Shank Sauerbraten with Bavarian Red Cabbage
Grilled Butterflied Leg of Lamb with Grilled Pickled Red Onions and Garlic Lamb Jus
And finally…a few “Sweet Bites” to nibble on before you start to count sheep…

**Please call Good Stock Farm for reservations:  413.247.6090.  Space is limited.  There is free parking in the lot behind Sutter Meats and in the driveway at Good Stock Farm.  Here is the itinerary:

  • Noon to 2pm:  Sutter Meats Demonstration (65 King Street in Northampton, 413.727.3409) 
  • 2:30 to 5:00:  Good Stock Farm Demonstration (154 Main Street in Hatfield, 413.247.6090) 
  • 5:30:  Dinner Begins 

 

18  DEMO-DINNER  Friday, 6:00pm  $95.

::  FAR EAST–Tart, spicy, sweet and savory, this menu is inspired by Asia and incorporates four of my favorite dishes that we featured at our restaurant, Sanford, over the years.
Crab and Vegetable Rice Paper Roll with Spicy Miso Sauce
Roasted Peanut Soup with Peanut Cilantro Noodles
Seared Striped Bass with Green Papaya Salad, Green Curry Sauce
Mango Passion Fruit Tart with Coconut Macadamia Nut Crust

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

::  AUSTRIA & GERMANY–A warm sunny afternoon in an open cafe in Vienna or Berlin–that’s where I find myself going back to any time I taste these dishes.
Bavarian Lentil Soup–a perfect balance of sweet and sour enriched with zesty sausage
Celery Root Salad with Toasted Fennel Dressing
Seared Pork with Napkin Dumplings, Bacon Vinaigrette–Pioneer Valley heritage pork nested on light-as-air sliced parsley dumplings that would make a grandmother smile
Poppy Seed and Apricot Noodle Pudding, Schnaaps Schlag (soft mint cream)


2016  3-DAY NEW ENGLAND GETAWAY  

July 15, 16, 17 Sultry Summer
August 12, 13, 14 Market Abundance
September 16, 17, 18 Summer Twilight
October 21, 22, 23  Peak Color & Harvest   2 spots left!

If you are looking for a more extensive cooking experience and a little getaway, come visit us for three days of cooking in the beautiful Pioneer Valley of Western Massachusetts.  Our New England 3-Day Getaway is chock-full of surprises and includes added amenities such as lengthier cooking class times, special wines from our cellar and local vineyards, friendly games of pétanque*, and market trips to neighboring Northampton or Amherst—all modeled after our experiences while teaching on bike trips in France in Italy. Here are some very nice things said about us by the Oplinger group who visited us for a getaway in July, 2014:

“The meticulously organized kitchen made us all drool. Viv was gaga for Leo, 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!”

Itinerary

Friday – Mid-Afternoon 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 pizzas in the wood-burning oven. We have a celebratory welcome toast 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 Northampton farmer’s market to pick up fresh produce and learn Sandy’s methods for how to choose the best products when faced with so many choices. We pick up local farm-raised meat and a little snack from our friendly butcher, and then head back to the kitchen for a Hands-On class using all of the newly acquired fresh products from our journey. After class we unwind a bit with a spirited yet relaxing game pétanque, then enjoy the fruits of our labor over a multi-course dinner at the family table along with special wines from our cellar.

Sunday – Late Morning to Mid-Afternoon

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

• The cost for the 3-Day New England Getaway is $695. per person and includes three cooking classes, wine and beverages, a tour of the area, a 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.  If you desire other dates, we are happy to create a Getaway for you (minimum  may apply).

*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. Your payment is confirmation for the class.

• If you should reach an answering machine when calling, please leave your name, phone number, and the dates you are considering and we will get back to you soon.

About the Cooking Classes

• Prices for the classes are per person. Certain classes may require a minimum number of participants—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 21 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/.  Your gracious host, George, 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 the Hotel Northampton, http://www.hotelnorthampton.com/, a wonderful old hotel in bustling Northampton, our nearest large town. Here’s a link from our friendly tourist board for a full list of B&B’s in our area:  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!