The cooking classes conducted by James Beard Award winning Chef Sanford (Sandy) and Angie D’Amato are for everyone from the beginner to the most experienced cook. Sandy has been cooking and teaching for 40+ years in New York City, France, Italy, and Mexico City and as a guest chef on bike tours and cruise lines all over the world.  Between 1991 and 2012, Sandy conducted cooking classes at their restaurants Sanford Restaurant and Coquette Café in Milwaukee, Wisconsin.

Sandy’s teaching style is comprehensive, friendly and chock full of 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.


At Good Stock we are excited to offer three different cooking experiences:


Demonstration Cooking Class  $65

Sit back, relax and watch Sandy cook for you using a variety of methods and local seasonal products. Observe his impeccable technique and skill in the kitchen while asking questions during this informal demonstration session.  Each student will receive a recipe packet of the dishes being prepared, with plated tastes, wine and/or seasonal beverages.  We are excited to welcome you to this small group setting and share an evening of cooking!

Demonstration classes run approximately 2½ hours.


Hands-On Cooking Class followed by Lunch or Dinner $150

For those looking for a personal one-on-one teaching experience, this Hands-On class is for you. Students will be working side-by-side with Sandy in our kitchen to produce a memorable multi-course lunch or dinner. Students will 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, students will learn diverse, easy-to-follow recipes and techniques to re-create at home.
Each student will receive a recipe packet of the dishes being prepared. Classes are capped at a maximum of 8 students to maximize interaction, learning and above all else, fun. After each cooking class we all sit down to enjoy our just-prepared dishes along with wine and/or seasonal beverages. 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.
Our Hands-On class is a unique cooking and learning experience using ingredients that you can find in your own community or backyard. Our goal is to make sure your every-day cooking is filled with not only practical skills, but a lot of joy!

Hands-On Classes run approximately 4½ to 5 hours.


Demo-Dinner $95

We’ve blended the two previous classes and created the Demo-Dinner! Sandy will conduct a short demonstration class for 8 to 10 students in the Good Stock kitchen. We’ll taste a little along the way, then sit down and enjoy a full dinner along with wine and/or seasonal beverages. These classes will often have a particular ethnic theme so students can 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.

Demo-Dinners run approximately 3½ to 4 hours.



2014 Schedule of Cooking Classes


Start times for Classes:

Demonstration ($65):  6:30pm

Demo-Dinner ($95.):  6pm

Hands-On Lunch ($150.):  10am

Hands-On Dinner ($150.):  3pm


Note:  Substitutions may be made during the classes depending on what looks best in our garden and at the markets.





26        Hands-On Dinner—Summer Grilling

Grilled Tomato Soup with Sorrel and Goat Cheese Dumplings

Grilled Japanese Eggplant with Yu Choy and Miso Dressing

Chargrilled Swordfish with Corn and Pepper Relish and Basil Oil

Grilled Peach Soup with Yogurt and Hazelnuts


30        Hands-On Lunch—Coastal Shellfish

Fermented Black Bean Clams with Spicy Salami and Ginger

Chilled Saffron Mussel Soup with Grilled Asparagus

Lemon-Cured Scallops on Bacon Pea Mush, Raisin Vinaigrette

Upside Down Glazed Blueberry Pound Cake





2          Hands-On Dinner—Dog Days of Summer

Vitello Tonnato

Chilled Tomato Soup with Maple Bacon Panzanella

Wild Salmon on Potato-Sorrel Egg Salad, Chive Vermouth Caviar Dressing

Melon Soup with Lime Parfait and Stone Fruit and Currant Compote


8          Demo Dinner—Mexico

Corn and Sweet Garlic Soup

Crab Ceviche with Parma Prosciutto, Candied Serrano and Orange Garlic Dressing

Grilled Yucatan Pork Chop with Coriander Ancho Potatoes, Orange Chili Emulsion

Warm Peanut Tart with Cinnamon Ice Cream


14        Hands-On Lunch—Classic French

Pissaladière (Niçoise Black Olive & Caramelized Onion Flatbread)

Salade Gourmande (Lobster & Artichokes with Truffle Vinaigrette)

Coq au Vin

Lemon Curd Meringue


20        Demonstration—Summer Breeze

Mustard-Crusted Stuffies (Baked Stuffed Cherrystone Clams)

Peppered Bluefish with Glazed Baby Turnips

Bitter Chocolate Cream Pie


23        Hands-On Dinner—Seafood

Sicilian Tuna Carpaccio

Bergens Fiskasuppe (Norwegian Salmon Chowder)

Seared Striped Bass on Green Papaya Salad, Green Curry Broth

Individual Warm German Chocolate Cake





11        Hands-On Dinner—End of Summer Harvest

Celery Root Soup with Truffle and Brown Butter

Antique Apple Salad with Tarragon Walnut Dressing

Tafelspitz (Austrian Slow-Braised Beef and Root Vegetables in Rich Fragrant Broth)

Almond-Stuffed End-of-Season Peach Dumplings with Whipped Cream


17        Demonstration—The Old Neighborhood

Pasta e Fagioli

Braciola (Sicilian Sausage and Salami Stuffed and Tomato Braised Flank Steak)

Dark-Roasted Hazelnut Chocolate Tart


27        Demo-Dinner—Spain

Chilled Mussel Timbale with Garlic Potatoes and Romesco Sauce

Green Tomatoes and Grape Gazpacho

Seared Monkfish with Paella Rice, Chorizo and Clam Broth

Chocolate Flan with Raisin and Orange Compote


30        Hands-On Lunch—My Roots

Chicken Pastina Soup

Eggplant Caponata

Red Wine Rosemary Pork Ribs with Tomato Sugu

Italian Plum Tart with Brown Sugar Crust





4          Hands-On Dinner—French Bistro Classics

Potage St. Germain (Silky Pea Soup with Baby Croutons)

Wine Potato and String Bean Salad with Remoulade

Côte du Porc Normande with Boulangère Potatoes

Paris Brest


21        Demonstration—Flemish Fantasy

Waterzooï á la Gantoise-Classic Belgian Chicken and Vegetable Soup/Stew

Carbonnades of Beef with Brown Butter Noodles, Beer-Braised Until Tender

Caramelized Pear Ale Cake


23        Hands-On Lunch—Nip in the Air

Roasted Beet & Garlic Soup with Seared Escarole and Shrimp

Stuffed Market Peppers with Red Pepper Vinaigrette

Juniper-Braised Shortribs with Hutspot (Dutch Potato Vegetable Mélange with Kale)

Cranberry Walnut Tart


31        Demo-Dinner—Sicily

Shrimp and Green Pea Arancini with Tomato Mint Vinaigrette

Grilled Escarole Salad with Black Olive Dressing

Sicilian Beef Spiedini (Beef Rolled with Tomato, Romano & Pancetta-Infused Crumbs)

Crispy Florentine Cassata





5          Hands-On Lunch—Basic Skills with a Knife Demonstration

Mussel Risotto with Parsley Cream

Provincial Roast Chicken

Potato, Fennel, Porcini and Bella Vitano Gratin

Fall Vegetable Saute

Cranberry White Chocolate Bread Pudding


11        Demonstration—Southwest France Hearty Treats

Bacon, Potato and Red Wine Onion Tart with Goat Cheese

Garlic Confit-Crusted Salmon with Cassoulet Beans

Gascon Apple Prune Croustade with Armagnac Cream


15        Hands-On Dinner—Holiday Treats

Butternut Squash Soup with Kale, Pecans and Pancetta

Olive Oil Confit of Turkey Thighs with Cranberry Pomegranate Vinaigrette

Wild Rice, Italian Sausage and Shiitake Stuffing

Winter Stuffed Pears


21        Demo-Dinner—Scandanavia

Norwegian Shrimp Timbale with Mustard and Baby Finn Potatoes

Swedish Yellow Pea Soup with Bacon Havregrynskage (Bacon Oat Cakes)

Half-Cured Caraway-Crusted Salmon on Dill Cucumber Compote

Caramelized Rice Pudding




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 and behind the driveway on the grass.  Please do not park on the street.

• No smoking is permitted in the house/school, barn or porches.



How to Make a Reservation for Cooking Classes & Demo-Dinners

• 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.



About Reservations and Cancellations of Cooking Classes

• If you are unable to attend a class you have registered for, you may send someone else in your place.

• Hands-On and Demo-Dinner classes are non-refundable.

• Demonstration classes are refundable up to 72 hours in advance of the scheduled class.

• If we are forced to cancel a class, we will attempt to reschedule. If you are unable to make the new date, we will issue a full refund.




Location of Good Stock Farm

154 Main Street, Hatfield, MA  01038  (Directions are located on the Home page.)



Basic Information for Travel and Accommodations:

The closest airport is Bradley International in Hartford, CT, which is 50 minutes south of Hatfield (there are no direct flights out of Milwaukee, but there are out of Chicago O’Hare).  You may fly direct from Milwaukee to Logan International in Boston, MA, which is 1 ½ 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 little B & B called the Old Mill Inn  Your gracious host, George, will give our students a 10% discount when using the promo code goodstock (all lowercase) 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,, a wonderful old hotel in bustling Northampton, our nearest large town, and a number of the usual chain hotels.



Any Questions??

Feel free to contact us at
We’re excited to welcome you to our school in the beautiful Pioneer Valley of Western Massachusetts!