2015 Winter/Spring 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 4½ to 5 hours.
• Private classes are also available! Please call us to custom tailor a personalized cooking experience in the Good Stock kitchen.
• Gift Certificates are available for holidays, birthdays, anniversaries and special events!
Just a note…substitutions may be made in the class depending on what looks best in our garden and at the markets.
13 DEMO-DINNER Saturday, 6:00pm, $95.
:: SCANDINAVIAN CHRISTMAS
Toast Skagen (Creamy Herb-Dressed Shrimp)
Roasted Beet Salad with Goat Cheese Crispbread Croutons
Honey-Lemon Crackling-Crusted Pork Roast Stuffed with Dried Fruits
Caramelized Rice Pudding
17 HANDS-ON DINNER Saturday, 3:00pm, $150.
Carciofi alla Romana
Spiced Scallop with Chickpea Purée
Braised Lamb Shanks with Rosemary Orange Gremolata
Tart Plum Crostata
24 TWO DEMONSTRATION CLASSES AND DINNER Saturday, Noon $250.
:: BUTCHER & PIG, MEET CHEF
Sutter Meats and Good Stock Farm team up for a full day of butchery and cooking. Join us for this unique opportunity to witness and learn how to transform fresh local product into restaurant-quality dishes. Watch and learn the behind-the-scene techniques of Terry Regasa while he butchers a farm-raised pig at Sutter Meats in Northampton. You’ve seen these cuts in his cases, but what to do with them? Next stop is Good Stock Farm in Hatfield where Chef Sandy D’Amato transforms these gems into delicious dishes using a variety of cooking techniques. We sit down at the Good Stock family table to enjoy a feast by the fireplace and have a new appreciation for the journey taken by the food to our plates. After the exciting day of watching two craftsmen at work, we say good night with a packet of the day’s recipes along with a package of fresh meat from Sutter to work with and cook at home.
:: PIG MENU
Braised Pork Gulayas Soup with Caraway Spaetzle
Grilled Asian Pork Skewer Salad with Cremini Mushrooms, Spicy Peanut Sauce
Rolled and Roasted Porchetta-Style Shoulder Focaccia Sliders
Baked Bistro-Style Pork Cabbage Rolls
Cold Mapleline Farm Milk and Warm Maple Bacon Chocolate Chip Cookies
The cost for this full day of all things “pig” is $250. and includes two demonstration classes plus a festive dinner with wine and beverages. Transportation between the venues is not included. There is free parking in the lot behind Sutter Meats and in the driveway at Good Stock Farm.
Noon to 2pm: Sutter Meats Demonstration (65 King Street in Northampton, 413.727.3409)
2:30 to 5:00: Good Stock Farm Demonstration (154 Main Street in Hatfield, 413.247.6090)
5:30: Good Stock Farm Dinner
Please contact Good Stock Farm for reservations—space is limited. We hope to see you there!
GOOD STOCK FARM 413.247.6090
5 MUSHROOM DEMO-DINNER Thursday, 6:00pm, $95 3 spaces left!
Julia from Mycoterra Farm in Westhampton brings a variety of her beautiful mushrooms to Good Stock Farm! Take some of the mystery out of selecting and cooking mushrooms at this informative mycology presentation and demonstration. See growing mushrooms “in action” and learn how they are produced. Sandy enhances the inherent flavors of the mushrooms into delicious woodsy dishes during a short cooking demonstration, then we “cap” the evening with a mushroom feast at the family table.
:: MUSHROOM MENU
Wild Rice Mushroom Soup
Cider-Glazed Sauté of Mushrooms, Tart Apples, Rutabaga and Turnips
Pork Birds with Paprika Mushrooms and Sherry
7 HANDS-ON LUNCH Saturday, 10:00am, $150 4 spaces left!
Black Kale, Sausage and Potato Soup
Salad of Apple, Pickled Cabbage, Pecorino and Bitter Walnuts
Seared Salmon with Braised Leeks and Black Olive Dressing
13 VALENTINE’S EVE Friday, Cocktails and Cooking
Observation 6:30 to 7:30, Dinner 7:30, $250 per couple
Friday the 13th can be your sweetheart’s lucky day! Join us for this Valentine couples night of pampering and entertainment. Sip cocktails and mingle about while Sandy prepares this special Valentine menu with matching wines that is sure to warm your hearts.
:: VALENTINE’S EVE MENU
Good Stock-Smoked Salmon on Sunchoke Cakes with Paprika Caraway Cream
Dutch Pea Soup with Bacon Croutons
Asian Barbeque Beef Striploin with Baby Bok Choy
Bittersweet Chocolate Cream Tart
21 & 22 2-DAY CLASS: CASSOULET AND SOUTHERN FRANCE, Saturday and Sunday $350
DAY ONE: Hands-On Preparation for Day Two followed by Saturday Supper 10:00am
:: Preparation for Day Two
:: Saturday Supper
Salad Lyonnaise with Poached Egg and Lardons
Crispy Salmon with Red Wine Lentils
Caramelized Pear and Prune Croustade
DAY TWO: Hands-On Class followed by Sunday Supper 10:00am
Bacon, Red Wine Onion and Potato Tart
Cabbage and Duck Confit Soup
Tart Cherry Clafoutis
28 HANDS-ON DINNER Saturday, 3:00pm, $150 1 space left!
Belgian Endive Gratinée
Waterzooi à la Gantoise (Traditional Chicken and Leek Soup)
Beer-Braised Carbonnades of Beef with Flemish Red Cabbage
Caramelized Pear Ale Cake
7 & 8 2-DAY CLASS: 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)
13 DEMO-DINNER Friday, 6:00pm, $95
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!
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 CLASS: 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
Crème Anglaise (English Custard Cream)
DAY TWO: Hands-On Class followed by a Sweet/Savory Luncheon 10:00am
Caramelized Mille Feuille with Vanilla Bean Chiboust (meringue-lightened pastry cream)
Cracklin’ Fruit Croustades
Palmiers (Baby Elephant Ears)
Savory Filled Turnovers
Rum-Soaked Babas (my favorite dessert)
Traditional Brioche Têtes with our Homemade Preserves
28 HANDS-ON LUNCH Saturday, 10:00am, $150
Garam Masala-Spiced Turnip Soup
Grilled Shrimp with Eggplant and Carrot Compote
Coriander-Crusted Breast of Duck
Mango Bread Pudding with Lime Caramel Sauce
11 HANDS-ON WOOD-OVEN PIZZA Saturday, 3:00pm, $150.
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
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
Spicy Crab Toast
Hot and Sour Shrimp Soup with Ham
Hunan Barbequed Ribs, Scalded Yu Choy
Ginger Pound Cake with Five Spice Cream
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!”
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.
• 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, 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.
Feel free to contact us at firstname.lastname@example.org! We’re excited to welcome you to our school in the beautiful Pioneer Valley of Western Massachusetts!