2015 Winter/Spring Schedule of Classes   ** 7 NEW CLASSES JUST ADDED! **

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 4½ 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

MARCH
7 & 8  2-DAY WORKSHOP:  HAND-MADE PASTA  Saturday and Sunday, 10:00am  $295

DAY ONE:  Hands-On Dry Pasta Class followed by Saturday Supper  10:00am

Pasta Cacio e Pepe
Pasta alla Norma (Sicilian Eggplant and Ricotta)
Percatelli “My Way”
Baked Mostaciolli and Meatballs

DAY TWO:  Hands-On Fresh Pasta Class followed by Sunday Supper  10:00am

Spinach and Goat Cheese Gnocchi with Burnt Pepper Sauce
Orecchiette with Lamb Sausage, Rapini and Garlic (Little Ears of Puglia)
Passatelli with Wild Mushroom Broth  (Bolognese Bread Noodles)
Lasagna Bolognese

13  DEMO-DINNER  Friday, 6:00pm,  $95  3 spaces left!

:: SICILY

Pasta e Fagioli
Crispelle with Ricotta, Prosciutto and Sage  (Crispy Winter Crepe)
Braciola  (Stuffed Braised Beef in Fragrant Tomato Sauce)
Pistachio Caramel Tart

14  HANDS-ON DINNER  Saturday, 3:00pm,  $150  Sorry, we are full!

:: PUGLIA

Panzarotti  (Puglian Dumplings)
Adriatic Shrimp Soup with Chickpeas and Saffron
Oven-Roasted Lamb Shoulder with Tart Caramelized Fennel
Crispy Ricotta Rolls with Late Winter Fruit Compote

21 & 22  2-DAY WORKSHOP:  CLASSIC PASTRY & DESSERTS  Saturday and Sunday, 10:00am  $295.
DAY ONE:  Hands-On Class followed by a Sweet/Savory Luncheon  10:00am

Pâte Brisée (Short Paste) for Belgian Flamiche (a savory Brie and Bacon Quiche)
Cookie Dough for Lemon Tarts and Dark-Roasted Hazelnut and Bitter Chocolate Tarts
Pâte à Choux for Baby Grapefruit Eclairs and Matcha Green Tea Puffs
Puff Pastry for Day Two
Brioche for Day Two
Pastry Cream
Crème Anglaise (English Custard Cream)

DAY TWO:  Hands-On Class followed by a Sweet/Savory Luncheon  10:00am

Puff Pastry:
Caramelized Mille Feuille with Vanilla Bean Chiboust (meringue-lightened pastry cream)
Cracklin’ Fruit Croustades
Palmiers (Baby Elephant Ears)
Savory Filled Turnovers

Brioche:
Rum-Soaked Babas (my favorite dessert)
Traditional Brioche Têtes with our Homemade Preserves

28  HANDS-ON LUNCH  Saturday, 10:00am,  $150

:: INDIA

Garam Masala-Spiced Turnip Soup
Grilled Shrimp with Eggplant and Carrot Compote
Coriander-Crusted Breast of Duck
Mango Bread Pudding with Lime Caramel Sauce

APRIL
11  HANDS-ON WOOD-OVEN PIZZA  Saturday, 3:00pm,  $150.  1 space left!

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  DEMO-DINNER  Friday, 6:00pm,  $95

:: THAILAND

Oven-Glazed Eggplant with Long Bean Nest
Basil-Marinated Squid with Thai Yellow Curry Noodles
Grilled Asian Pork with Spicy Thai Slaw
Brown Sugar-Glazed Frozen Banana Soufflés with Cashew Coconut Crust

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

:: CHINA

Spicy Crab Toast
Hot and Sour Shrimp Soup with Ham
Hunan Barbequed Ribs, Scalded Yu Choy
Ginger Pound Cake with Five Spice Cream

25  HANDS-ON LUNCH  Saturday, 10:00am,  $150

:: GERMANY

Bavarian Lentil Soup
Potato Brick Cake with Creamy Herb Horseradish Salad
Pork Rouladen, Brown Butter Cabbage
Poppy Seed and Apricot Noodle Pudding, Schnaaps Schlag

MAY
2  HANDS-ON DINNER  Saturday, 3:00pm,  $150

:: OLD SCHOOL FRENCH

Potage á la Cressonniere (Potato and Watercress Soup)
Brussels Sprout Salad with Poached Egg and Crispy Chicken Livers
Bourride Ma Façon (Aioli-Enhanced Provincial Fish Stew)
Profiteroles with Butterscotch Sauce

9  MOTHER’S DAY EVE OBSERVATION DINNER  Saturday, 6:00pm Cocktails, 7:00pm Dinner,  $125

Sandy’s Lump Crab Cakes
Provincial Fish Soup with Rouille
Mustard-Crusted Loin of Beef with Potato Gratin and Glazed Fennel
Banana Butterscotch Toffee Tart

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

:: ITALIAN SPRING

Grilled Asparagus, Prosciutto and Ricotta with Lavender Honey
Pea Dumplings with Brown Butter Radishes
Pan-Roasted Monkfish with Escarole and Green Olives, Sweet and Sour Vinegar Sauce
Chocolate Hazelnut Semifreddo
JUNE

5  DEMO-DINNER  Friday, 6:00pm,  $95

:: MODERNIZED COMFORT FOOD

Minestrone
Grilled Eggplant Parmagiana
Sicilian Mock Chicken Legs
Schaum Torte with Rhubarb Compote

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

:: LATE SPRING GRILLING

Chargrilled Artichokes with Grapefruit Aioli
Grilled Red Pepper and Italian Sausage Soup
Chargrilled Mexican Paillard of Beef with Poblano, Jicama and Green Mango Slaw
Chargrilled Pineapple with Candied Filberts and Coconut, Lime Caramel Sauce

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

:: IN THE SHADOWS OF MOUNT ETNA

Sicilian Tuna Tonnato
Zuppa Pavese
Grilled Wild Salmon on Scalded Rapini with Saffron Lima Bean Broth
Crispy Ricotta Rolls with Blueberry Compote

 

3-DAY NEW ENGLAND GETAWAY

We are pleased to offer two summer weekend getaways:
June 12, 13, 14  or  July 17, 18, 19

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 stopping 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 enjoy the fruits of our labor over a relaxing 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 days of the week, a lengthier package or a mid-week escape with more cooking or area tours, we are happy to custom tailor a trip for you!

*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, plus a number of the usual chain hotels.

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!