Spring + A Bit of Summer / 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
7 MOTHER’S DAY EVE OBSERVATION DINNER Saturday, 6:00pm Cocktails, 7:00pm Dinner, $125 This class is filled.
These are a collection of my mom’s favorite dishes and I’m sure you’ll agree that she had pretty good taste.
Sandy’s Lump Crab Cake
Chilled Shrimp and Asparagus Soup
Mustard-Crusted New York Strip Steak Diane with Potato Gratin
Banana Butterscotch Toffee Tart
13 DEMO-DINNER Friday, 6:00pm, $95.
:: CHINA – On Angie and my 25th wedding Anniversary trip, we traveled to China, including Beijing and Shanghai. All of these dishes bring back a flood of warm, scrumptious memories.
Spicy Crab Toast
Hot and Sour Shrimp Soup with Ham
Crispy-Skinned Black Bean Salmon with Daikon Noodles
Ginger Pound Cake with Five Spice Cream
14 HANDS ON DINNER Saturday, 3:00pm, $150.
:: MY MENTORS: PETER – Peter Van Erp, the first chef I worked for, was a true genius of taste. He continually motivated me to never settle. For this class we are cooking dishes that were directly inspired by my hours of working next to him in the kitchen.
Chilled Radish Soup with Grilled Radish and Scallions
Steamed Mussels with Tomato, Caperberry and Olive Broth
Maple-Glazed Duck with Charred Broccoli and Burnt Orange Vinaigrette
Mocha Mousse with Coffee-Dusted Shortbread
3 DEMO-DINNER Friday, 6:00pm, $95. So sorry, this class is already filled.
:: PEAK OF SPRING – Every year I seem to forget the excitement of the first green tips bursting through the grey tundra. With the valley starting to explode with produce, it’s a good place to be!
Cold Asparagus Soup with Herbed Chevre
Pea Dumplings with Brown Butter Radishes
Poached Salmon with Leeks and Romesco Sauce
Rhubarb and Mango Coupe
4 HANDS ON DINNER Saturday, 3:00pm, $150.
:: COASTAL SEAFOOD AND SHELLFISH – It’s a spring runway show! This collection of pristine east coast seafood is draped and fitted in the seasons’ bounty—a delicious collaboration to “dress” up your dining table at home.
Black Bean Clams with Ginger and Spicy Salami
Risi Bisi with Mussels—Venetian spring pea and shellfish risotto
Seared Scallops with Bacon Pea Mash, Tart Raisin Emulsion
Upside-Down Caramelized Rhubarb Pound Cake with Rhubarb Compote
11 HANDS-ON WOOD-OVEN PIZZA Saturday, 3:00pm, $150. 2 spots left to get your hands in the dough!
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!
17 FATHER’S DAY WEEKEND OBSERVATION DINNER Friday, 6:00pm Cocktails, 7:00pm Dinner, $125 June 17th is now full but we will offer the same menu on Saturday, June 18th if you’re interested–please give us a call if you would like to be on the wait-list for adding June 18th!
Although my dad would eat almost anything, he did have his favorites. Not surprisingly, they coincide with his son’s taste, so every year I find myself making a similar menu that we would both share together.
Grilled Zucchini and Mussel Soup
Grilled Brochette of Sea Scallops and Bacon with Late Spring Vegetable Salad
Crusted Steak au Poivre with Potato, Fennel, Porcini Mushroom and Fontina Cheese Gratin
Crispy Lemon Meringue Strawberry Tart
25 HANDS ON DINNER Saturday, 3:00pm, $150.
:: INDONESIA – My first mentor, Peter Van Erp, opened my eyes to Indonesian food. From his Dutch background, to his years spent in Indonesia, these exotic flavors were as familiar to him as Dutch Pea Soup.
Shrimp Cake with Tamarind Sauce
Grilled Scallops Gado Gado—shellfish and early summer vegetable salad with spicy peanut sauce
Beef Randang—slowly braised beef in a zesty coconut milk glaze
Crispy Banana Currant Rolls with Strawberry Cream
9 HANDS ON DINNER Saturday, 3:00pm, $150.
:: 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. Both wine and beer are on the table for this class.
:: BEER DINNER – As good as an icy, refreshing beer is in summer to quench the thirst, I found it behooves me to share a bit of our local valley brews with the food at hand. The results are a brilliant marriage of perfectly balanced bitter & smooth richness.
Summer Senegalese with Beer, Shrimp and Corn Pekoras
Crispy Beer-Braised Bacon with Grilled Green Tomatoes and Pickled Onions
Arroz con Pollo—dark beer-braised chicken, chorizo and saffron rice stew
Dried Cherry and Peach Steamed Ale Pudding
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 7, 8, 9 Peak Color & Harvest Just Added!!
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!”
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.
• 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
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/
Feel free to contact us at email@example.com! We’re excited to welcome you to our school in the beautiful Pioneer Valley of Western Massachusetts!