New July-December classes are now posted!
Two spots just opened for the June 22nd Wine Lover’s Dinner.  Please see the schedule below…

2019 Cooking Classes at Good Stock Farm 

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
“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!”– The Oplinger’s

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

 

CLASS DESCRIPTIONS

At Good Stock we offer four exciting experiences, all ending with a 4-course dinner with wine pairings

DEMO-DINNER  $110.

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 5 1/2 hours.

CELEBRATION 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!

Celebration Dinner:  Cocktails at 6:00, Dinner around 7:00

WINE LOVER’S DINNER  $150. 

The evening begins with French 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 at 6:30, Dinner around 7:00

3-DAY NEW ENGLAND GETAWAY  $750. per person 

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—all modeled after our experiences while teaching on bike trips in France in Italy. Sandy and Angie would love to host you for a visit to Western Massachusetts in 2018!
All of the details for our 3 days of cooking and exploring can be found after the class schedule below…in the meantime, click here for a very nice review from one of our kind 3-Day Getaway guests: https://www.yelp.com/biz/good-stock-farm-hatfield

2019  3-DAY NEW ENGLAND GETAWAYS :: (Please scroll down for a full itinerary of the Getaways.)

October 4, 5, 6 – Peak Color & Harvest  2 spots left!
October 18, 19, 20 – Peak Color & Harvest  1 spot left!

For reservations and inquiries please call:  GOOD STOCK FARM  413.247.6090

  • Private classes are available for family gatherings, team building, celebrations and more.  Dates may be limited.  Please call us to 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.

GIFT CERTIFICATES  
  • For your convenience and fastest service, gift certificates for dollar amounts in any denomination are available online.  They are available any time and you can choose a special photo and/or add a special message, if you wish.  The online gift certificates are for dollar amounts only.  Click here to order your online gift certificate:  https://squareup.com/gift/RZCF34RCK8673/order
  • For a gift certificate to one of our scheduled cooking classes, please call us at 413.247.6090 so we can reserve the spots at the cooking class and take take the gift certificate information.  We will then email you a customized gift certificate that will include a little description of the cooking class and school.

To register for a cooking class, please call us 413.247.6090.

2019 Schedule for June through December

JUNE

8  HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full.
:: MIDDLE EAST
Chickpea and Kluski Soup with Feta, Mint and Lemon Green Olive Yogurt Dressing
Grilled Eggplant, Radicchio and Parsley Salad, Lemon-Rosemary Vinaigrette
Red Snapper with Shrimp and Feta Moussaka, Avgolemono Cream
Apricot and Fig Cinnamon Kisses

14  DEMO-DINNER  Friday, 6:00pm,  $110.  We’re sorry, this class is full.
:: CHINA
Mushroom and Yu Choy Dumplings with Brown Miso Sauce and Broccoli Salad
Hot and Sour Shrimp Soup with Ham
Black Bean Salmon with Daikon Noodles and Hot Mustard Glaze
Brown Sugar-Glazed Banana Frozen Souflées with Cashew Crust

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

:: DAD’S DAY EVE
Grilled Artichokes with Grapefruit Aioli
Brochette of Sea Scallops with Chorizo and Leeks, Paprika Viniagrette
Chargrilled Pork Chop with Lemon, Oregano and Grilled Baby Eggplant
Crispy Lemon Meringue Strawberry Tart

22  WINE LOVER’S DINNER  2 spots just opened up!
Saturday, 6:30pm French Champagne and Hors d’Ouevre, 7:00pm Dinner with Premium Wine Pairings,  $150.

Sunchoke Cakes with Smoked Salmon and Paprika Caraway Cream
Sesame Seed Dumplings in Porcini Broth
Roast Striploin with Sauce Bearnaise, Potato-Fennel Gratin
Caramelized Toffee Pudding

29  HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full.
:: MOROCCO
Sumac-Infused Butter Bean Spring Turnips and Radish Salad in Cacik
Moroccan Lentil Soup with Koftesi
Pomegranate-Glazed Free Range Chicken with Sultan’s Delight and Dried Fig Couscous
Lemon Semolina Triangles with Lemon Cream and Spring Fruit Compote

JULY
13  HANDS-ON DINNER  Saturday, 3:00pm, $150.  2 spots left!

:: JAPAN
Okonomiyaki – Sautéed Shrimp, Scallop and Noodle Cake with Teriyaki and Ponzu Mayonnaise

Chilled Asparagus and Mussel Soup

Sake-Marinated Grouper with Grilled Baby Bok Choy and Eggplant

Matcha Green Tea Puffs with Green Tea Custard

 

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

:: VENICE SEAFOOD

Tuna Carpaccio

Polpette di Baccalà – Codfish Cake with Red Pepper, Candied Lemon and Pickled Fiddleheads

Grilled Spicy Shrimp with Risi Bisi (Green Pea Risotto)

Torta Fregolotta – Almond Crumb Cake

 

26  DEMO-DINNER  Friday, 6:00pm,  $110.

:: SUMMER FAVORITES

Chilled Spicy Corn and Cilantro Soup

Crab, Grapefruit and Grilled Asparagus with Grapefruit Vinaigrette and Toasted Cashews

Seared Salmon on Sorrel, Potato and Egg Salad with Vermouth Chive Vinaigrette

Tart Blueberry and Ginger Shortcakes

 

AUGUST
2 WINE LOVER’S
DINNER
Friday, 6:30pm French Champagne and Hors d’Ouevre, 7:00pm Dinner with Premium Wine Pairings,  $150.

Hatfield Corn and Potato Soup with Fresh Herbs

Seared Mahi with Beets, Fennel and Toasted Coriander Seed Dressing

Breast of Duck with Summer Vegetables, Tart Cherry Essence

Grilled Peach Broth with Yogurt and Candied Cashews

 

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

:: BBQ GRILLING

Chilled Chargrilled Tomato Soup with Bacon Panzanella

Blood Orange, Black Olive and Grilled Onion Salad with Grilled Shrimp, Arugula & Walnuts

Chargrilled Barbequed Pork Chops with Chard, Leeks and Hatfield Corn

Chargrilled Stone Fruits with Lavender Honey Goat Cheese

 

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

:: MEXICO

Hatfield Corn and Sweet Garlic Soup

Black Bean Flan with Chayote and Chorizo Hash

Ancho-Glazed Spicy Strip Steak with Summer Vegetable Salsa

Zesty Lime Toffee Tart

 

16  DEMO-DINNER  Friday, 6:00pm,  $110.

:: FRENCH SUMMER

Pea Soup with Sorrel Goat Cheese Dumplings

Lyonnaise Tart Green Salad on Bacon Croutons and Poached Eggs

Navarin of Lamb with Glazed Summer Vegetables and Lemon Spaetzle

Snow Eggs – Poached Meringue, Brandy Custard, Fruit Compote and Toffee

 

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

:: THAILAND

Coconut and Ginger Mussel Chowder

Chargrilled Squid and Watermelon Salad

Chargrilled Basil-Marinated Snapper with Thai Yellow Curry Noodle

Grilled Pineapple with Candied Macadamias and Sesame-Lime Caramel

 

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

:: VEGAN SUMMER BOUNTY

Chilled Creamed Corn and Leek Soup

Sicilian Caponata with Tart Greens and Black Olive Tomato Compote Bruschetta

Hand-made Puglian Orecchiette (Little Ears Pasta) with Scalded Rapini, Artichokes and King Oyster Mushrooms, Salsa Verde

Grilled Peach Broth with Peach Compote and Lemon Verbena Peach Sorbet

 

SEPTEMBER
20
  DEMO-DINNER  Friday, 6:00pm,  $110.  2 spots left!

:: SPAIN

Green Tomato and Grape Gazpacho

Grilled Escarole and Eggplant Salad with Smoked Paprika Vinaigrette

Pan-Seared Monkfish with Paella Rice, Saffron Mussel Broth

Vanilla Flan with Marcona Almond Brittle

 

27  WINE LOVER’S DINNER
Friday, 6:30pm French Champagne and Hors d’Ouevre, 7:00pm Dinner with Premium Wine Pairings,  $150.

Mushroom Chestnut Soup with Ricotta, Figs and Raw Chestnuts

Seared Salmon on Creamed Leeks, Bacon Vinaigrette

Red-Wine Marinated Loin of Lamb with Brussels Sprouts, Fig Couscous and Pomegranate Syrup

Dusty Road Plum Soup with Oven-Dried Plums and Plum Tart

 

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

:: 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

 

OCTOBER
12  WINE LOVER’S
DINNER
Saturday, 6:30pm French Champagne and Hors d’Ouevre, 7:00pm Dinner with Premium Wine Pairings,  $150.

Saint Germaine Pea Soup

Frikadeller (Mini Griddled Danish Veal Patty) Salad with Pomegranate-Red Currant Vinaigrette

Cider-Brined Pork Chop with Apples, Butternut Squash and Brussels Sprout Leaves

Upside-Down Cranberry Pound Cake

 

25  DEMO-DINNER  Friday, 6:00pm,  $110.  We’re sorry, this class is filled.

:: PROVENCE

Pissaladiere – Black Olive Tapinade and Caramelized Onion Flatbread with Tart Green Salad

Roasted Fennel Soup with Cold-Smoked Salmon

Le Grand Aioli – Cod, Artichokes and Fall Vegetables served with Lemon Garlic Aioli

Tarte Tropézienne – Orange Custard Tart

 

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

:: PUGLIA

Panzarotti – Puglian Fennel, Fig and Gorgonzola-Stuffed Turnovers

Adriatic Shrimp Soup with Chickpeas and Saffron

Roast Pork Shoulder Porchetta-Style with Sweet & Sour Rapini

Tart Plum Crostata

 

NOVEMBER

2  HANDS-ON WOOD-OVEN PIZZA   Saturday, 3:00pm,  $150.  We’re sorry, this class is full.       
** The ASIA class listed in your mailing has been moved to 2020.

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!

 

9  HANDS-ON WOOD-OVEN PIZZA  Saturday, 3:00pm,  $150.  We’re sorry, this class is full. 

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
  DEMO-DINNER  Friday, 6:00pm,  $110.

:: MY FAVORITES

Clams Casino

Sandy’s Baked Mostaccioli and Meatballs

Siracha and Lime-Grilled Chicken with Spicy Almond Soba and Pickled Cucumbers and Onions

Hot Fudge Toffee Nut Ball

 

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

:: WARM AUTUMN FLAVORS

Tuscan Black Kale, Sausage and Potato Soup

Spicy Sautéed Squid and Scalded Escarole

Cider-Glazed Duck with Autumn Waldorf Salad

Roasted Quince Soup with Dried Apricot and Goat Cheese Timbale

 

22  WINE LOVER’S DINNER
Friday, 6:30pm French Champagne and Hors d’Ouevre, 7:00pm Dinner with Premium Wine Pairings,  $150.

Russian Shchi – Root Vegetable Soup with Brussels Sprouts

Fennel-Spiced Tuna on Mushroom Ragout, Wild Mushroom Vinaigrette

Boeuf Braisé Bourgeoise with Roasted Fall Vegetables

Cider-Glazed Apples with Spicy Cider Soup and Nutmeg Cream

 

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

:: INDONESIA

Shrimp Cakes with Tamarind Sauce

Grilled Scallops Gado-Gado with Crunchy Vegetable Salad, Peanut Sauce

Beef Rendang – Slowly-Braised Beef in a Zesty Coconut Milk Glaze

Crispy Banana Currant Rolls with Cassia Cream

 

DECEMBER

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

:: CHINA

Spicy Lump Crab Toast

Fragrant Ginger and Szechuan Peppercorn Consommé with Country Ham

Toasted Spice-Crusted Hunan Barbeque Spareribs with Scalded Yu Choy

Caramel Mango Tart with Peanut Crust

 

20 ::  JULIA CHILD HOLIDAY WINE LOVER’S DINNER
Friday, 6:30pm French Champagne and Hors d’Ouevre, 7:00pm Dinner with Premium Wine Pairings,  $150.

Bay Scallops in the Style of Escargot

Wild Mushroom Ravioli with Smoked Chicken Essence

Red Wine-Braised Short Ribs Bourgogne with Parsley Smashed Potatoes

Paris-Brest – Pâte à Choux Pastry with Hazelnut Praline Cream

 

21 ::  JULIA CHILD HOLIDAY WINE LOVER’S DINNER  1 spot left for this date!
Saturday, 6:30pm French Champagne and Hors d’Ouevre, 7:00pm Premium Wine Pairings,  $150.

Bay Scallops in the Style of Escargot

Wild Mushroom Ravioli with Smoked Chicken Essence

Red Wine-Braised Short Ribs Bourgogne with Parsley Smashed Potatoes

Paris-Brest – Pâte à Choux Pastry with Hazelnut Praline Cream


To register for a cooking class, please call us 413.247.6090.


2019  3-DAY NEW ENGLAND GETAWAY 
::  $750.

October 4,5,6 – Peak Color & Harvest  2 spots left!  
October 18, 19, 20 – Peak Color & Harvest  1 spot left!

 ::  3-DAY NEW ENGLAND GETAWAY 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 and unwind a bit with a spirited yet relaxing game of pétanque* 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 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.  After a local farm-fresh snack, we pick up our local farm-raised meat from our friendly butcher in Northampton.  Then it’s back to Good Stock for our Hands-On class using all of the newly acquired fresh products from our journey. After class we 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 with more delicious wine pairings. 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 3-Day New England Getaway is $750. per person, and includes three hands-on cooking classes, wines from our cellar and tasty beverages, a tour of the area, 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!

*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. 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.

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. 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/

 

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!