2018 + 2019 Cooking Classes at Good Stock Farm   

Holiday Gift Certificates are now available on line (as well as over the phone)!  Please see details below…

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
“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!”– The Oplinger’s

Overheard at a 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!):

DEMO-DINNER  $110.

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 around 7:00

WINE LOVER’S DINNER  $150. 

The evening begins with French Champagne and hors d’oeuvre in the Good Stock teaching kitchen.  While Sandy is preparing dinner for you, enjoy conversation with your guests and feel free to ask Sandy for some professional tips on how to refine and elevate your everyday cooking at home.  Afterward, join Sandy and Angie at the family table for a 4-Course seasonal dinner.  This is where they go deep in their cellar to share some of their favorite wines they have collected and laid down over the years.  Various regions like Rhone Valley, Burgundy, Northern Italy and Spain and Portugal may be represented to complement the evening’s menu.  While sipping and dining they will talk about their philosophy for pairing food and wine—it’s a perfect night of educational entertainment and delicious dining with fellow food lovers!

Wine Lover’s Dinner:  Champagne at 6:30, Dinner around 7:00

3-DAY NEW ENGLAND GETAWAY  $750. per person 

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 2018!
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 kind 3-Day Getaway guests: https://www.yelp.com/biz/good-stock-farm-hatfield

2019  3-DAY NEW ENGLAND GETAWAYS :: (Please scroll down for a full itinerary of the Getaways.)

September 13, 14, 15 – Summer Twilight
October 4, 5, 6 – Peak Color & Harvest
October 18, 19, 20 – Peak Color & Harvest

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.

GIFT CERTIFICATES  

  • For your convenience and fastest service, gift certificates for dollar amounts in any denomination are now available online!  They are available any time and you can choose a holiday-themed picture and/or add a special message, if you wish.  The online gift certificates are for dollar amounts only.  Click here to order your online gift certificate:  https://squareup.com/gift/RZCF34RCK8673/order
  • For a gift certificate to one of our scheduled cooking classes, please call us at 413.247.6090 so we can reserve the spots at the cooking class and take take the gift certificate information.  We will then email you a customized gift certificate that will include a little description of the cooking class and school.

 

2018 COOKING CLASS SCHEDULE 

DECEMBER

21 ::  JULIA CHILD HOLIDAY OBSERVATION DINNER  We’re sorry, this dinner is full.
Friday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 7:00pm Dinner,  $125.

Pear & Roquefort Tart with Caramelized Onions and Walnuts, as Sandy prepared for her 80th birthday in Boston
Provincial Fish Soup with Spicy Rouille
Coq au Vin—Classic Red Wine-Braised Free-Range Chicken
Gingersnap Cannoli with Dried Cherry Mascarpone and Ricotta Filling, as Sandy prepared for her 80th birthday in Boston

22 ::  JULIA CHILD HOLIDAY OBSERVATION DINNER  We’re sorry, this dinner is full.
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 7:00pm Dinner,  $125.

Pear & Roquefort Tart with Caramelized Onions and Walnuts, as Sandy prepared for her 80th birthday in Boston
Provincial Fish Soup with Spicy Rouille
Coq au Vin—Classic Red Wine-Braised Free-Range Chicken
Gingersnap Cannoli with Dried Cherry Mascarpone and Ricotta Filling, as Sandy prepared for her 80th birthday in Boston

For all reservations, please call us 413.247.6090.

2019 New Schedule for January through June

JANUARY
18  DEMO-DINNER  Friday, 6:00pm,  $110. We’re sorry, this class is full.
:: ALSACE
Flammekueche (Tarte Flambée)—Traditional Alsatian Fresh Cheese, Bacon, and Onion Tart with an Untraditional Buttery, Flaky Crust
Roasted Beet, Tart Greens and Endive Salad with Alsatian Munster Cheese and Toasted Caraway Dressing
Seared Salmon Choucroute with Brussels Sprouts
Baba au Rhum – Rum-Macerated Sweet Brioche with Dried Cherries and Semi-Sweet Cream

FEBRUARY
1  DEMO-DINNER  Friday, 6:00pm,  $110.  We’re sorry, this class is full.
:: SOUTHERN ITALY
Pasta e Fagioli
Crispelle with Ricotta, Prosciutto and Sage – A Crisp Winter Crepe
Braciola – Stuffed and Braised Beef in Fragrant Tomato Sauce
Sicilian Cassata – Semolina Sponge Layered with Pistachio-Macerated Tart Cherry and Ricotta Mascarpone Cream

2  HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full.
:: SOUTHERN FRANCE
Provincial Winter Pistou with White Beans and Sage Pesto
Roasted Red Pepper Salad with Tart Greens, Fennel and Garlic Dressing
Bourride Ma Façon – Garlic Aioli Enhanced Provincial Fish Stew
Winter Stuffed Pears with Cranberries and Almond Paste

9  WINE LOVER’S DINNER featuring BLACK BIRCH VINEYARD   Saturday, $150.  We’re sorry, this class is filled.

6:30pm French Champagne, Hors d’Ouevre  and Kitchen Mingling
7:00pm Dining, Black Birch Selected Wines and Wine Banter with Michelle and Ian of Black Birch Vineyard

Leek and Shrimp Soup & “Clone 198” Riesling
Seared Salmon on Lentils with Red Wine Lentil Glaze & 2014 Pinot Noir
Red Wine-Braised Lamb Shank with Red Wine Mushroom Polenta & 2015 Cabernet Franc
Chocolate Hazelnut Brioche Bread Pudding & “Ruby” Port

Here’s little overview about Black Birch from their website:
Black Birch Vineyard is a boutique winery located in the farming-rich community of Hatfield, Massachusetts. The makers, Ian and Michelle, have planted over 19,000 vines stretching across 12 acres of rich Connecticut River Valley soil, giving them access to over 10 varietals of grapes at their fingertips. From growing and harvesting to aging and bottling, they are a part of every stage of winemaking to provide high quality wines that highlight the best of what Northeast terroir offers.

13  ST. VALENTINE’S DAY EVE  Wednesday, Cupid’s Cocktails, Hors d’Ouevre and Kitchen Mingling  6:00 to 7:00, followed by “Surf & Turf” Dinner  $250. per couple
Wednesday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 7:00pm Dinner,  $125. We’re sorry, this class is full. Call for Feb 13 overflow Valentine’s dinner!!

Lump Crab Ceviche with Prosciutto and Parsley-Orange Dressing
Roasted Sunchoke and Kale Soup with Crispy Bacon
Asian-Barbequed Striploin of Beef with Grilled Marinated Baby Bok Choy
Glazed Tart Cherry Clafoutis with Cashew Coconut Crust, Cinnamon Cherry Cream

14  ST. VALENTINE’S DAY  Thursday, Cupid’s Cocktails, Hors d’Ouevre and Kitchen Mingling  6:00 to 7:00, followed by “Surf & Turf” Dinner  $250. per couple
Wednesday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 7:00pm Dinner,  $125.  This class is full but please join us for Valentine’s Day Eve for the same menu!

Lump Crab Ceviche with Prosciutto and Parsley-Orange Dressing
Roasted Sunchoke and Kale Soup with Crispy Bacon
Asian-Barbequed Striploin of Beef with Grilled Marinated Baby Bok Choy
Glazed Tart Cherry Clafoutis with Cashew Coconut Crust, Cinnamon Cherry Cream

MARCH
2  HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full.
:: MARDI GRAS
Lentil Gumbo with Chorizo
Shrimp Po’ Boy with Radicchio, Quick Pickles and Shrimp Mayonnaise
Blackened Grouper with Creole Sauce and Cajun Rice Pilaf
Chocolate Maple Pecan Tart

8  DEMO-DINNER  Friday, 6:00pm,  $110.  We’re sorry, this class is full.
:: OLD SCHOOL ITALIAN
Pancetta-Stuffed Artichoke
Mussels with Tomato, Caperberry and Olive Broth
Crispy Garlic-Seared Chicken Scarpariello with Scalded Greens
Chocolate Hazelnut Semifreddo

9  HANDS-ON DINNER  Saturday, 3:00pm, $150.  1-2 spots left!
:: AUVERGNE
Aligote Croquettes – Creamy Sharp Cantel Cheese-Filled Fritter with Spicy Mustard Sauce
Savoy Cabbage Soup with Cold-Smoked Salmon and Tart Red Cabbage
Slow-Braised Red Wine Lamb with Dried Plum Smashed Potatoes
Brown Butter-Spiced Apple Currant Custard Tart

23  HANDS-ON DINNER  Saturday, 3:00pm, $150.
:: BELGIUM & THE NETHERLANDS
Braised Belgian Endive and Ham Gratin
Dutch Pea Soup with Bacon Croutons
Beer-Braised Carbonnades of Beef with Flemish Red Cabbage
Caramelized Pear Ale Cake

29  DEMO-DINNER featuring CHEF JUSTIN APRAHAMIAN, OWNER OF SANFORD RESTAURANT IN MILWAUKEE, WI  Friday, 6:00pm

Menu and details TBA! This class is waitlisted, please call for more details.

30  HANDS-ON WORKSHOP featuring CHEF JUSTIN APRAHAMIAN, OWNER OF SANFORD RESTAURANT IN MILWAUKEE, WI  Saturday, 10:00am

Menu and details TBA!

APRIL
19  DEMO-DINNER  Friday, 6:00pm,  $110. This class may be full, please call for details.
:: SICILY
Caponata – Sicilian Eggplant and Vegetable Relish with Tart Greens
Chicken Pastina Soup – My First Food Memory
Grilled Swordfish with Orange, Black Olives, Capers and Almonds, Sweet & Sour Rapini
Dark-Roasted Hazelnut Bittersweet Chocolate Tart

20  VENETIAN EASTER EVE HOLIDAY OBSERVATION DINNER
Saturday, 6:00pm Sparkling Bellini and Cichetti (Italian Bites), 7:00pm Dinner,  $125

::  VENETIAN MENU
Parsnip and Sorrel Soup
Spring Pea Gnocchi with Shrimp and Brown Butter Radishes
Cardamom Honey-Glazed Lamb Chops with Spring Vegetable Melange
Mocha Mousse with Crispy Bitter Chocolate Ladyfingers

27  WINE LOVER’S DINNER
Saturday, 6:30pm French Champagne and Hors d’Ouevre, 7:00pm Dinner with Premium Wine Pairings,  $150.

Beef Brisket and Root Vegetable Soup with Horseradish
Duck Confit with Red Wine Pomegranate Glaze
Steak Au Poivre with Boulanger Potatoes
White Wine-Poached Pears Belle Hélène with Bittersweet Chocolate Sauce

MAY
3  DEMO-DINNER  Friday, 6:00pm,  $110.
:: SCANDINAVIA
Norwegian Shrimp Timbale on Mustard Baby Finn Potato Salad
Swedish Yellow Pea Soup with Bacon Havregrynskager (Bacon Toasted Oat Cakes)
Half-Cured Caraway-Crusted Salmon on Dill Cucumber Confit
Saffron Pannkaka – Saffron Rice Pudding Cake with Rhubarb Compote

4  HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full.
:: INDIA
Garam Masala-Spiced Kohlrabi Soup with Tamarind-Glazed Almonds
Curried Scallop Salad with Napa Cabbage and Eggplant
Coriander-Crusted Chicken with Fragrant Rice Pilaf, Lentils and Black Cumin Dressing
Mango Bread Pudding with Lime Caramel Sauce

11  MOTHER’S DAY EVE OBSERVATION DINNER
Saturday, 6:00pm House Sparkling Cocktails and Hors d’Ouevre, 7:00pm Dinner,  $125.

Grilled Shrimp Louie Salad with Avocado and Endive
Chilled Hatfield Asparagus with Herb-Crusted Goat Cheese
Sautéed Striploin of Beef Diane with Green Peppercorns and Brandy Mustard Sauce
Banana Butterscotch Toffee Tart

18  HANDS-ON DINNER  Saturday, 3:00pm, $150.  2 spots left!
:: CLASSIC FRENCH
Potage St. Germaine – Silky Pea Soup (this is the 3rd pea soup in menus)
Salad Lyonnaise with Poached Egg, Bacon Lardons and Crisp Croutons
Côte du Porc Normande with Glazed Apples and a Touch of Cream
Paris Brest – Crisp Chou Pastry filled with Praline Cream

JUNE

8  HANDS-ON DINNER  Saturday, 3:00pm, $150.
:: MIDDLE EAST
Chickpea and Kluski Soup with Feta, Mint and Lemon Green Olive Yogurt Dressing
Grilled Eggplant, Radicchio and Parsley Salad, Lemon-Rosemary Vinaigrette
Red Snapper with Shrimp and Feta Moussaka, Avgolemono Cream
Apricot and Fig Cinnamon Kisses

14  DEMO-DINNER  Friday, 6:00pm,  $110.
:: CHINA
Mushroom and Yu Choy Dumplings with Brown Miso Sauce and Broccoli Salad
Hot and Sour Shrimp Soup with Ham
Black Bean Salmon with Daikon Noodles and Hot Mustard Glaze
Brown Sugar-Glazed Banana Frozen Souflées with Cashew Crust

15  HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full.

:: DAD’S DAY EVE
Grilled Artichokes with Grapefruit Aioli
Brochette of Sea Scallops with Chorizo and Leeks, Paprika Viniagrette
Chargrilled Pork Chop with Lemon, Oregano and Grilled Baby Eggplant
Crispy Lemon Meringue Strawberry Tart

22  WINE LOVER’S DINNER
Saturday, 6:30pm French Champagne and Hors d’Ouevre, 7:00pm Dinner with Premium Wine Pairings,  $150.

Sunchoke Cakes with Smoked Salmon and Paprika Caraway Cream
Sesame Seed Dumplings in Porcini Broth
Roast Striploin with Sauce Bearnaise, Potato-Fennel Gratin
Caramelized Toffee Pudding

29  HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full.
:: MOROCCO
Sumac-Infused Butter Bean Spring Turnips and Radish Salad in Cacik
Moroccan Lentil Soup with Koftesi
Pomegranate-Glazed Free Range Chicken with Sultan’s Delight and Dried Fig Couscous
Lemon Semolina Triangles with Lemon Cream and Spring Fruit Compote

2019  3-DAY NEW ENGLAND GETAWAY  ::  $750.
September 13,14,15 – Summer Twilight

October 4,5,6 – Peak Color & Harvest  
October 18, 19, 20 – Peak Color & Harvest

 ::  3-DAY NEW ENGLAND 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 $695. per person, 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.

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, 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/

 

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!