2019/2020 Cooking Classes at Good Stock Farm

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.”

 

CLASS DESCRIPTIONS

At Good Stock we offer four exciting experiences, all ending with a 4-course dinner with wine pairings

DEMO-DINNER  $110.

Relax comfortably in our teaching kitchen while observing the skill of Sandy D’Amato, who is 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.

CELEBRATION 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!

Celebration 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

2020  3-DAY NEW ENGLAND GETAWAYS  $750.
Summer Bounty and Baking :: August 7, 8, 9
Peak Color & Harvest :: October 9, 10, 11
Peak Color & Harvest :: October 16, 17, 18 

 For reservations and inquiries please call:  GOOD STOCK FARM  413.247.6090

  • Private classes are available for family gatherings, team building, celebrations and more.  Dates may be limited.  Please call us to 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.

    GIFT CERTIFICATES

  • For your convenience and fastest service, gift certificates for dollar amounts in any denomination are available online.  They are available any time and you can choose a special photo 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.

To register for a cooking class, please call us 413.247.6090.

2019/2020 Cooking Class Schedule 

2019

DECEMBER

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

:: CHINA

Spicy Lump Crab Toast

Fragrant Ginger and Szechuan Peppercorn Consommé with Country Ham

Toasted Spice-Crusted Hunan Barbeque Spareribs with Scalded Yu Choy

Caramel Mango Tart with Peanut Crust

20 ::  JULIA CHILD HOLIDAY WINE LOVER’S DINNER  We’re sorry, this holiday dinner is full.

Friday, 6:30pm French Champagne and Hors d’Ouevre, 7:00pm Dinner with Premium Wine Pairings,  $150.

Bay Scallops in the Style of Escargot

Wild Mushroom Ravioli with Smoked Chicken Essence

Red Wine-Braised Short Ribs Bourgogne with Parsley Smashed Potatoes

Paris-Brest – Pâte à Choux Pastry with Hazelnut Praline Cream

21 ::  JULIA CHILD HOLIDAY WINE LOVER’S DINNER  We’re sorry, this holiday dinner is full.

Saturday, 6:30pm French Champagne and Hors d’Ouevre, 7:00pm Premium Wine Pairings,  $150.

Bay Scallops in the Style of Escargot

Wild Mushroom Ravioli with Smoked Chicken Essence

Red Wine-Braised Short Ribs Bourgogne with Parsley Smashed Potatoes

Paris-Brest – Pâte à Choux Pastry with Hazelnut Praline Cream


2020

JANUARY

10 DEMO-DINNER  Friday, 6:00pm,  $110.  We’re sorry, this class is full.
:: NORTHERN FRANCE
Alsatian Onion Tart with Petite Salad
Leek and Shrimp Soup
Choucroute Garni:  Wine-Braised Sauerkraut with Mustard-Glazed Pork Ribs and Smoked Sausages
Caramelized Toffee Pudding

11 HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full.
:: ITALIAN WINTER
Roasted Pepper Salad with Black Olive Bruschetta and Anchovy Garlic Dressing
Borlotti Bean and Rapini Soup
Salmon Cotoletta alla Milanese with Arugula and Sweet & Sour Onions
Cuccidati:  Flaky Sicilian-Glazed Fig Pastries

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

Celery Root Soup with Brown Butter Carrots and Leeks
Hungarian Soft-Cooked Egg Salad with Half-Sharp Paprika Dressing
Tafelspitz “The Emperor’s Dish”:  Slow-Braised Beef with a plethora of Winter Vegetables in a Fragrant, Limpid, Rich Broth with Apple Horseradish Cream
Poppyseed Custard Noodle Pudding with Schnaaps-Infused Apricots

FEBRUARY

1 HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full
:: WINTRY MIX
Winter Senegalese (Vegetable Curry Soup) with Shrimp Pekoras (Seafood Beignets)
Crispy Beer-Braised Pork Belly with Grilled Tomatillo and Pickled Onions
Arroz Con Pollo:  Oven-Roasted Chicken and Chorizo with Baked Saffron and Ale Rice
Dried Cherry and Peach Steamed Pudding with Semi-sweet Cream

7 DEMO-DINNER  Friday, 6:00pm,  $110.  We’re sorry, this class is full.
:: OLD ROME
Suppli al Telefono:  Crispy, Creamy rice croquettes filled with Tallegio cheese that strings like telephone wires when pulled apart
Lamb Minestrone
Beef Shortribs alla Vaccinara with Raisin, Fennel and Celery Salad
Tart Apricot and Almond Semifreddo with Bitter Chocolate Sauce

 8 HANDS-ON DINNER  Saturday, 3:00pm, $150.  2 spots left!

:: INDIA
Fragrant Curried Chicken Soup with Dried Apple and Mustard Seed Chutney
Shrimp and Cauliflower Samosas with Mint Garlic Yogurt
Coconut-Braised Lamb with Black Cumin Rice Pilaf
Candied Ginger Pound Cake with Dried Mango, Ginger Syrup and Mace Cream

14 ST. VALENTINE’S DAY  Friday, Cupid’s Cocktails, Hors d’Ouevre and Kitchen Mingling  6:00 to 7:00, followed by “Surf & Turf” Dinner  $250. per couple
6:00pm House Sparkling Cocktails and Hors d’Ouevre, 7:00pm Dinner,  $125.

Crabmeat and Avocado on Toasted Good Stock Brioche with Crispy Asiago Frico
Butternut Squash Soup with Kale and Pecans
Juniper-Braised Beef Roast with Hutspot
Bittersweet Chocolate Cream Tart with Chocolate Almond Crust

15 ST. VALENTINE’S DAY “AFTERGLOW”  Saturday, Cupid’s Cocktails, Hors d’Ouevre and Kitchen Mingling  6:00 to 7:00, followed by “Surf & Turf” Dinner  $250. per couple
6:00pm House Sparkling Cocktails and Hors d’Ouevre, 7:00pm Dinner,  $125.

Crabmeat and Avocado on Toasted Good Stock Brioche with Crispy Asiago Frico
Butternut Squash Soup with Kale and Pecans
Juniper-Braised Beef Roast with Hutspot
Bittersweet Chocolate Cream Tart with Chocolate Almond Crust

22  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!

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

Apple and Celery Root Soup
Duck Confit Salad with Red Wine Vinaigrette
Slow-Braised Red Wine Daube of Beef with Brown Butter Mushroom Kluski
Bittersweet Chocolate Rasberry Ganache Torte

MARCH

6 DEMO-DINNER featuring CHEF JUSTIN APRAHAMIAN, OWNER OF SANFORD RESTAURANT IN MILWAUKEE, WI  Friday, 6:00pm  $135.      We’re sorry, this class is full.

We are so excited to have our wonderful friends Sarah and Justin Aprahamian, owners of our former restaurant in Milwaukee, WI, return again this year!   We hope you can join us for this very special collaboration between Sandy and Justin, two James Beard Award-winning chefs and all-around nice guys.

Monte :: Crispy Beef Dumplings with Yogurt and Parsley Broth, Chef Justin
Seared Shrimp and Roasted Beet and Fennel Salad with Coriander Seed Dressing, Chef Sandy
Glazed Snapper and Radicchio with Scalded Rapini and Raisin Salsa Verde, Chef Sandy
Gatah :: A Traditional Armenian Sweet Roll with Bourbon Icing, Chef Justin

7 DEMO-DINNER featuring CHEF JUSTIN APRAHAMIAN, OWNER OF SANFORD RESTAURANT IN MILWAUKEE, WI  Friday, 5:00pm  $135.
(**Please note that contrary to the initial mailing, this class is now a demo-dinner, not a workshop, and starts at 5:00pm. Thanks.)
We’re sorry, this class if full.

We are so excited to have our wonderful friends Sarah and Justin Aprahamian, owners of our former restaurant in Milwaukee, WI, return again this year!   We hope you can join us for this very special collaboration between Sandy and Justin, two James Beard Award-winning chefs and all-around nice guys.

Monte :: Crispy Beef Dumplings with Yogurt and Parsley Broth, Chef Justin
Seared Shrimp and Roasted Beet and Fennel Salad with Coriander Seed Dressing, Chef Sandy
Glazed Snapper and Radicchio with Scalded Rapini and Raisin Salsa Verde, Chef Sandy
Gatah :: A Traditional Armenian Sweet Roll with Bourbon Icing, Chef Justin

13 DEMO-DINNER  Friday, 6:00pm,  $110.  1 spot left!

:: SICILY
Pancetta-Stuffed Artichoke
Roasted Carrot and Pomegranate Soup
Grilled Swordfish with Sweet & Sour Escarole and Roasted Garlic Sauce
Marsala-Poached Pears with Zabaglione and Toasted Almonds

21 HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full.
:: ASIA
Roasted Peanut Soup with Peanut Cilantro Noodles
Crab and Vegetable Rice Paper Roll with Spicy Miso Sauce
Asian Barbeque Country Pork Ribs
Papaya Passion Fruit Tart with Coconut Macadamia Crust

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

Pasta e Ceci:  Silky Chickpea and Pasta Soup
Shrimp and Pea Arancini
Black Olive-Crusted Pork Chop with Spinach and Goat Cheese Gnocchi, Red Wine Essence
Bittersweet Chocolate Almond Tart

28 HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full.
:: ROME
Carciofi alla Romana
Mahi Gratin with Minted Breadcrumbs and Tart Greens
Deep-Roasted Garlic Rosemary Pork Loin with Bitter Orange Vinaigrette
Pistachio Caramel Tart

APRIL
4 HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full.
:: MIDDLE EUROPEAN
Fennel, Bacon and Potato Soup with Smoked Salmon
Grilled Endive Salad with Tart Cherry Vinaigrette
Caraway-Seared Pork Chop with Sautéed Parsley Dumplings, Bacon Vinaigrette
Bienenstichkuchen:  Custard-Filled Almond Crunch “Bee Sting” Cake

10 DEMO-DINNER  Friday, 6:00pm,  $110.
:: FRENCH BISTRO
Poached Leeks with Crispy Celery Root Remoulade
Consommé Madrilène
Pork-Stuffed Cabbage Ma Façon (My Way)
Vanilla Pot de Crème with Dried Cherry Shortbread

 11 SPRING CELEBRATION DINNER  Saturday, 6:00pm Cocktails / 7:00pm Dinner  $125.

:: SPRING MENU
Asparagus Soup with Herb-Crusted Goat Cheese
Pea and Potato Dumplings with Brown Butter Radishes
Navarin of Spring Lamb with Glazed Spring Vegetables and Lemon Spaetzle
Lemon Curd Meringue

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!

24 WINE LOVER’S DINNER   We’re sorry, this class is full.
Friday, 6:30pm French Champagne and Hors d’Ouevre, 7:00pm Dinner with Premium Wine Pairings,  $150.

Parsnip and Sorrel Soup
Brochette of Sea Scallops with Chorizo Paprika Dressing
Chargrilled Striploin of Beef with Sundried Tomatoes, Olives and Sage
Chocolate Cherry Crème Brulée

MAY
2 HANDS-ON DINNER  Saturday, 3:00pm, $150.  We’re sorry, this class is full.
:: MIDDLE EAST
Turkish Black Bean Soup
Lamb Kreatopita with Red Pepper Relish
Chargrilled Brochette of Tuna with Eggplant, Turnip, Green Olives and Dates
Glazed Cardamom Rice Pudding

8 DEMO-DINNER  Friday, 6:00pm,  $110.
:: ISRAEL
Schav:  Sorrel and Potato Soup with Dried Apple and Carrot Tzimmes
Crispy Smoked Salmon Kreplach on Caper Wine Potato Salad, Tomato Grainy Mustard Dressing
Grilled Duck Borsht with Horseradish Dumplings
Warm Dried Cherry Hazelnut and Chocolate Rugelach

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

Sandy’s Crab Cakes with Chipotle Mayonnaise
Shrimp Bisque
Chargrilled Striploin of Beef with Paprika Mushroom Stroganoff Sauce
Rhubarb Frangipane Almond Tart


To register for a cooking class, please call us 413.247.6090.


2020  3-DAY NEW ENGLAND GETAWAY 
::  $750.

Summer Bounty and Baking :: August 7, 8, 9
Peak Color & Harvest :: October 9, 10, 11
Peak Color & Harvest :: October 16, 17, 18 

 ::  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 $750. 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. You will receive a receipt via email and that acts as your class confirmation.
  • Reservations are taken on a first-come first-served basis.  Because of small class sizes, we are not able to save spots in advance of registration.
  • Reservations left on phone messages or sent by email are not guaranteed until you are registered over the phone.

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!