2016 Schedule of Classes  ** New Classes Just Posted! ** 

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


Overheard at a recent cooking class:
“When I describe Good Stock Farm’s cooking classes, I say it’s like The Food Network meets HGTV.”

 


THE NUTS AND BOLTS
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 5 to 51/2 hours.

OBSERVATION DINNER  $125.

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.  After cocktail hour, a 4-Course Seasonal Dinner is served at the family table along with special wine pairings.  This dinner is about celebration so you’ll most likely find it scheduled around holidays or for special events.  It’s also perfect for intimate private gatherings where we tailor the menu to your desire on a date that works for you!

Observation Dinner:  Cocktails at 6:00, Dinner at 7:00

  • Private classes are available for family gatherings, team building, celebrations and more.  Please call us to tailor a personalized cooking experience for your small group in the Good Stock kitchen.
  • Gift Certificates are available for weddings, birthdays, anniversaries, holidays and special events!
  • 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

JULY

8  DEMO-DINNER  Friday, 6:00pm, $95. We’re sorry, this class is filled.

:: CARIBBEAN ISLANDS – Our first vacation to the Caribbean was a revelation—no car, no phone, no T.V.—just calming island breezes and amazing zesty fresh cuisine that lulled us both into bucolic stupors.  Who doesn’t need that?
Callaloo Soup with Chickpeas and Chorizo—St. Lucian-style market vegetable soup
Carrot, Ginger and Date Salad with Spicy Grilled Shrimp and Mint
Island-Spiced Flat Iron Steak with Plantain Purée
Cocoa Crepes with Strawberries and Peanut Cream

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

:: SUMMER’S HEAT
Warm Market Tomato, Green Olive and Fontina Bruschetta with Prosciutto
Chilled Leek and Shrimp Soup
Grilled Swordfish on Corn and Pepper Relish, Basil Oil
Tart Blueberry Ginger Shortcakes

AUGUST
5  DEMO-DINNER
  Friday, 6:00pm, $95.

::  SUMMER’S BREEZE
Chilled Creamed Corn and Leek Soup
Grilled Endive Salad with Tart Cherry Vinaigrette, Raclette Cheese Toast
Salmon on Potato, Sorrel and Egg Salad with Vermouth Vinaigrette
Bittersweet Chocolate Hazelnut Semifreddo

12, 13, 14  MARKET ABUNDANCE  3-Day Getaway (please see below)   2 spots still available!

19  DEMO-DINNER  Friday, 6:00pm, $95.

:: SUMMER VEGETARIAN
Green Tomato and Grape Gazpacho
Wine Potato, Green and Yellow Roma Bean Salad with Smoked Paprika Vinaigrette
Spinach and Goat Cheese Gnudi with Grilled King Oyster Mushrooms and Burnt Sweet Red Pepper Sauce
Caramelized Blueberry Spice Cake

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

:: ITALIAN SUMMER
Chargrilled Squid and Watermelon Salad with Mint Chili Dressing
Umbrian Roasted Tomato Soup
Fennel-Seared Tuna with Vegetable Spaghetti with Onion Fig Relish, Mustard Sauce
Caramel Pine Nut Tart


SEPTEMBER
9  DEMO-DINNER
  Friday, 6:00pm, $95.

:: MEXICAN SUMMER
Corn and Sweet Garlic Soup
Steamed Chayote with Warm Shrimp Salad
Chargrilled Mexican Pork Chop with Summer Slaw and Grilled Pineapple Chili Rum Vinaigrette
Lime Toffee Tart

16, 17, 18 SUMMER TWILIGHT 3-Day Getaway (please see below)  4 spots still available!

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

:: ROMA
Suppli Al Telefono—crispy, creamy rice croquettes filled with tallegio cheese that strings like telephone wires when pulled apart
Pasta e Ceci—pasta and chickpea autumn vegetable soup (Angie’s favorite)
Roman Braised Beef Short Ribs with Raisin, Fennel and Celery Salad
Caramelized Pear Tart with Ricotta and Dried Cherries

30  DEMO-DINNER  Friday, 6:00pm, $95.

:: ALSACE
Flaky Flammekueche (Tarte Flambée)—Traditional Alsatian fresh cheese, bacon and onion tart with untraditional buttery, flaky crust
Roasted Beet, Tart Greens and Endive Salad with Alsatian Munster Cheese and Toasted Caraway Dressing
Pilsner-Braised Organic Chicken and Kale with Marjoram Brown Butter Spaetzle
Baba au Rhum—Rum Macerated Sweet Brioche with Fall Fruit Compote and Semi-Sweet Cream


OCTOBER
1  HANDS ON DINNER
  Saturday, 3:00pm, $150.

:: SICILY – Sandy’s soul food.
Chicken Pastina Soup
Grilled Escarole Salad with Black Olive Garlic Dressing
Sicilian Spiedini with Lemon-Glazed Fennel
Crispy Florentine Cassata—crispy orange, almond and cherry wafers with ricotta mascarpone bitter chocolate cassatta cream

7, 8, 9  PEAK COLOR & HARVEST 3-Day Getaway (please see below)  4 spots still available! 

14  DEMO-DINNER  Friday, 6:00pm, $95.

:: PIEDMONT-Northern Italy
Piedmontese Pork Shoulder Minestrone
Grapefruit, Black Olive and Grilled Red Onion Salad with Arugula and Walnuts
Grilled Salmon on Scalded Rapini with Saffron Lima Bean Broth
Brown Sugar and Hazelnut-Crusted Italian Plum Tart

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

:: GREECE
Lamb Kreatopita (phyllo-wrapped braised lamb and feta pie)
Spiced Scallops on Chickpea Purée and Mint Oil
Snapper with Shrimp and Feta Moussaka, Avgolemono Cream
Lemon Semolina Cake

NOVEMBER
5  HANDS-ON WOOD-OVEN PIZZA  Saturday, 3:00pm,  $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 delivery again!

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

:: HOLIDAY TREATS
Butternut Squash Soup with Kale, Pecans and Pancetta
Warm Red Cabbage Slaw with Turkey Cracklings
Olive Oil Confit of Turkey Thighs with Cranberry Pomegranate Vinaigrette and Wild Rice, Italian Sausage & Shiitake Stuffing
Baked Date-Stuffed Pears with Brown Sugar Glaze
 

2016  3-DAY NEW ENGLAND GETAWAY  

August 12, 13, 14   MARKET ABUNDANCE  2 spots still available!
September 16, 17, 18  SUMMER TWILIGHT 4 spots still available!
October 7, 8, 9  PEAK COLOR & HARVEST  
4 spots still available! 
October 21, 22, 23  PEAK COLOR & HARVEST   This Getaway is full.

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 of 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, Georg, 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.  Georg and Angela also own and offer the same discount at The Brandt House in Greenfield, about 25 minutes away from Hatfield:  http://www.brandthouse.com/

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!