2015/and a wee bit of 2016 Schedule of Classes  

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!):


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


13  DEMO-DINNER  Friday, 6:00pm, $95. Sorry, this class is full.


Scallops and Roasted Pepper Salad with Black Olive Bruschetta and Garlic Dressing
Celery Root Soup with Brown Butter Carrots and Leeks
Cider-Braised Brisket, Apple Potato Mash
Glazed Pears with Spicy Pear Cider Soup and Nutmeg Cream

14  HANDS ON DINNER  Saturday, 3:00pm, $150.  Sorry, this class is full. 


Sumac-Infused Butter Bean, Turnip and Radish Salad in Cacik
Chickpea Soup with Lamb Merguez Sausage
Pomegranate-Glazed Free Range Chicken with Sultan’s Delight and Dried Fig Couscous
Lemon Semolina Triangles with Lemon Cream and Fall Fruit Compote


11  DEMO-DINNER  Friday, 6:00pm, $95.


Soupe au Pistou
Pissaladiére (caramelized black olive onion flatbread) with Winter Salad
Slow-Cooked Red Wine-Braised Beef with Orange-Glazed Fennel
Frozen Lemon and Cassis Soufflé

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


Piedmont-Style Minestrone
Melted Pecorino with Pickled Oyster Mushrooms and Prosciutto-Wrapped Croutons
Shrimp with Red Wine Risotto and Scalded Brussels Sprouts
Marsala-Poached Pears with Vin Santo Zabaglione

18  ::  JULIA CHILD HOLIDAY OBSERVATION DINNER  We are full for the 18th but taking names to hopefully add a second dinner–call us at 413-247-6090, thanks.  So far, there are four people on the list….
Friday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 7:00pm Dinner,  $125.

Pear and Roquefort Tart with Caramelized Onions and Walnuts (as Sandy prepared for her 80th birthday in Boston)
Provincial Fish Soup with Spicy Rouille
Coq au Vin – classic red wine-braised free range chicken
Gingersnap Cannoli with Dried Cherry Mascarpone and Ricotta Filling (as Sandy prepared for her 80th birthday in Boston)

Wednesday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 7:00pm Dinner,  $125.

Old School Tableside Caesar Salad
Mussels Casino
Mustard Seed-Crusted New York Strip Steak Diane with Potato Gratin
Bananas and Tart Cherries “Perfect Manhattan” Style

 Sunday, 11:00am, $95.  Come toast the New Year with us!!

Celery Root Remoulade with Shrimp and Celery Vinaigrette
Petatou – timbale of mushrooms, goat cheese, potatoes and thyme with tart greens
Tuna Pan Bagnat-Style with Grilled Vegetables and Garlic Dressing
Crème Caramel


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

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!”


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/  

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!