2017 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
Overheard at a recent cooking class:
“When I describe Good Stock Farm’s cooking classes, I say it’s like The Food Network meets HGTV.”
THE NUTS AND BOLTS
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 5 to 5 1/2 hours.
OBSERVATION 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!
Observation Dinner: Cocktails at 6:00, Dinner at 7:00
3-DAY NEW ENGLAND GETAWAY $725. per person / $1,395. per couple
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 2017!
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 recent 3-Day Getaway guests: https://www.yelp.com/biz/good-stock-farm-hatfield
For reservations and inquiries please call: GOOD STOCK FARM 413.247.6090
- Private classes are available for family gatherings, team building, celebrations and more. Please call us to tailor a personalized cooking experience for your small group in the Good Stock kitchen.
- Gift Certificates for cooking classes are available for weddings, birthdays, anniversaries, holidays and special events!
- Gift certificates for 3-Day Getaways are available for gifts to yourself or others at any time of year!!
- Just a note…substitutions may be made in the class depending on what looks best in our garden and at the markets.
25 HANDS-ON DINNER Saturday, 3:00pm, $150. We’re sorry, this class is full.
Grilled Duck, Mushroom and Beet Timbale with Mustard Caper Sauce
Hungarian Soft-Cooked Egg Salad with Arugula and Half-Sharp Paprika Garlic Dressing
Tafelspitz (The Emperor’s Dish)—Slow-roasted braised beef with a plethora of winter vegetables in a fragrant, limpid, rich bone broth, Apple Horseradish Cream
Poppy Seed Custard Noodle Pudding with Schaaps-Infused Apricots
4 HANDS-ON DINNER Saturday, 3:00pm, $150. We’re sorry, this class is full.
Mushroom and Sauerkraut Pierogi with Brown Butter and Marjoram
Zurek—Polish root vegetable soup with rye croutons and seared sweet and sour brussels sprouts
Pork-Stuffed Cabbage Rolls “My Way”–from Sandy’s memoir/cookbook, Good Stock: Life on a Low Simmer
Glazed Palachinkas—Polish crepes filled with sweetened fresh cheese and winter macerated fruits
17 DEMO-DINNER Friday, 6:00pm, $95.
:: THAILAND We’re sorry, this class is full.
Oven-Glazed Eggplant with Long Bean Nest
Smoked Chicken and Galangal Lime Leaf Broth
Seared Basil-Marinated Snapper with Thai Yellow Curry Noodles, Spicy Yellow Curry Lemongrass Dressing
Banana Peanut Butter Tart with Brown Sugar Peanut Crust
18 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!
1 HANDS-ON DINNER Saturday, 3:00pm, $150. We’re sorry, this class is filled.
Chilled Shrimp Timbale with Garlic Potatoes, Green Olives and Romesco Sauce
Grilled Escarole and Eggplant Salad with Smoked Paprika Vinaigrette
Pan-Seared Monkfish with Paella Rice, Saffron Mussel Broth
Chocolate Flan with Raisin and Orange Compote
7 DEMO-DINNER Friday, 6:00pm, $95.
:: MEXICO Lo siento. This class is filled.
Jicama and Papaya Salad with Grilled Pineapple Vinaigrette
Spicy Sweet Potato Soup with Seared Tomatillos
Ancho-Glazed Spicy Strip Steak with Cauliflower Salsa
Warm Chocolate Peanut Tart with Cinnamon Cream
15 EASTER EVE HOLIDAY OBSERVATION DINNER 2 spots left!
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 7:00pm Dinner, $125
:: DINNER MENU
Spring Pea Soup with Sorrel Cream
Lyonnaise Tart Green Salad with Bacon Croutons and Poached Easter Eggs
Navarin of Spring Lamb with Glazed Spring Vegetables and Lemon Spaetzle
Snow Eggs—Poached meringues, brandy custard, rhubarb compote and toffee
28 DEMO-DINNER Friday, 6:00pm, $95. We’re sorry, this class is filled
Spicy Lump Crab Toast
Hot and Sour Shrimp Soup with Ham
Hunan BBQ’d Toasted Spice-Crusted Pork Country Ribs with Scalded Yu Choy
Candied Ginger Pound Cake with 5-Spice Cream
29 HANDS-ON DINNER Saturday, 3:00pm, $150. We’re sorry, this class is full.
:: HAND-MADE PASTA (*except Norma)
Green Pea and Potato Gnocchi with Half-Dried Tomato Vinaigrette
Orecchiette (Little Ears Pasta) with Good Stock-Made Lamb Sausage, Rapini and Garlic
Pasta alla Norma—My Sicilian favorite with dried rigatoni, fresh ricotta, sautéed eggplant and tomatoes
Sautéed Pears with Sweet Ricotta and Pecorino with Pear Cider Glaze and Toasted Almonds
5 DEMO-DINNER Friday, 6:00pm, $95. We’re sorry, this class is full.
Baked Pancetta and Asiago Stuffed Artichoke
Seared Shrimp, Roasted Beet and Garlic Soup with Escarole
Braciola—Sausage-stuffed braised beef with zesty tomato sauce, Rosemary Roasted Potatoes
Pistachio Caramel Tart
13 MOTHER’S DAY EVE OBSERVATION DINNER
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 7:00pm Dinner, $125.
:: DINNER MENU
Lump Crab Louie Salad with Avocado and Endive
Chilled Asparagus Soup with Nut-Crusted Goat Cheese
Steak au Poivre with Spring Vegetable Sauté
Upside-Down Caramelized Rhubarb Pound Cake
2 DEMO-DINNER Friday, 6:00pm, $95.
Braised Country Ham-Wrapped Belgian Endive Gratinée
Waterzooï á la Gantoise—Classic Creamy Chicken Leek Soup
Beer-Braised Carbonnades of Beef with Flemish Red Cabbage
Vanilla Pot de Crème
3 HANDS-ON DINNER Saturday, 3:00pm, $150. 2 spots left!
:: OLD SCHOOL FRENCH
Potage á la Cressonnière—Potato Watercress Soup
Brussels Sprout Salad Lyonnaise with Poached Egg and Bacon Lardons
Bourride Ma Façon—Garlic Aioli-Enhanced Provincial Fish Stew
Profiteroles (Crispy Ice Cream-Filled Choux Pastries) with Butterscotch Sauce
9 DEMO-DINNER Friday, 6:00pm, $95.
:: MY FAVORITES
Sandy’s Baked Mostaccioli and Meatballs
Cumin and Lemon-Grilled Chicken with Mint-Glazed Carrots and Fiddleheads
Hot Fudge Toffee Nut Ball
17 FATHER’S DAY WEEKEND OBSERVATION DINNER Saturday, 6:00pm Cocktails, 7:00pm Dinner, $125.
Lump Crab Ceviche with Mango, Avocado and Spiced Lime Cream
Norwegian Salmon Chowder
Asian BBQ Striploin of Beef with Crispy Noodles and Grilled Baby Bok Choy
Father’s Day Chocolate Ganache
24 HANDS-ON DINNER Saturday, 3:00pm, $150.
:: PEAK OF SPRING
Chilled Radish and Ginger Soup with Glazed Spring Vegetables
Warm Crab, Grapefruit and Grilled Asparagus with Grapefruit Vinaigrette and Toasted Cashews
Grilled Pork Loin with Bacon Pea Mash, Currant-Mint Vinaigrette
Buttery Lemon Savarin with Caramelized Apricots
14 DEMO-DINNER Friday, 6:00pm, $95.
:: SUMMER CELEBRATION
Grilled Asparagus, Prosciutto and Ricotta with Lavender Honey
Pea Dumplings with Brown Butter Radishes
Pan-Roasted Monkfish with Escarole and Green Olives, Sweet & Sour Vegetable Relish
Chocolate Hazelnut Semifreddo
15 HANDS-ON DINNER Saturday, 3:00pm, $150.
Tuna Carpaccio with Tonnato Sauce
Venetian Clam Chowder
Risi Bisi (Venetian Spring Pea Risotto) with Grilled Spicy Shrimp
Torta di Ricotta—Ricotta and Tart Cherry Tart
:: 2017 3-DAY NEW ENGLAND GETAWAYS :: $725. per person / $1,395. per couple
August 25, 26, 27 ~ Market Abundance :: 4 spots left!
September 15, 16, 17 ~ Summer Twilight
October 6, 7, 8 ~ Peak Color & Harvest
October 20, 21, 22 ~ Peak Color & Harvest :: 4 spots left!
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!”
:: 3-DAY 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 $725. per person/ $1,395 per couple, 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. 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. 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/
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!