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Chef Sanford and Angie D’Amato to Teach Cooking Classes

HATFIELD — James Beard Award-winning Chef Sanford D’Amato and his wife, Angie D’Amato, are getting ready to teach cooking classes in the newly built kitchen in their Hatfield home later this month.

After 24 years of owning and operating Sanford Restaurant, Coquette Café, and Harlequin Bakery in Milwaukee, the D’Amatos moved to Hatfield, on the banks of the Connecticut River. The large, custom-designed kitchen, where the classes will be held, includes a wood-burning pizza oven, a Tuscan-style cooking fireplace, and a 48-inch, eight-burner BlueStar range. Just under two acres of land on the couple’s Good Stock Farm will help supply the classes with vegetables, fruit, and berries, and the couple will also draw from the bounty of neighboring farms and artisanal producers.

The informal cooking classes are for everyone from the beginner to the most experienced cook. Three cooking experiences will be offered: Hands-on, Demonstration, and Demo Dinners. The first class is a Hands-on Dinner Summer Grilling class on July 26, and the classes for 2014 — listed at www.goodstockfarm.com/classes — will run through November. A new class schedule for 2015 will be posted later in the year.

Sanford D’Amato has been cooking and teaching for more than 40 years in New York City, France, Italy, and Mexico City. He was one of 12 chefs chosen by Julia Child to cook for her 80th birthday in Boston, and in Madison, Wis., he prepared lunch for the Dalai Lama. He has taught classes as a guest chef on bike tours and cruise lines all over the world, and between 1991 and 2012, he conducted cooking classes at the D’Amatos’ restaurants in Milwaukee. His skills range from homestyle to professional. Although he is a French-trained chef, his dishes are influenced by cuisines worldwide. At the cooking classes, he will draw from his repertoire of more than 1,000 recipes, including those from his memoir, Good Stock: Life on a Low Simmer.

Reservations may be made for classes by calling (413) 247-6090 and leaving a name, phone number, e-mail address, and credit-card payment.


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