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. Starting at noon, watch and learn the behind-the-scene techniques of Terry Ragasa while he masterfully butchers a farm-raised lamb at Sutter Meats in Northampton. Then travel to your next stop, Good Stock Farm in Hatfield, for a cooking demonstration 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, warmed by the fireplace, to enjoy the feast 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 and an evening of community camaraderie, we say good night with a packet of the day’s recipes and full bellies. Not baaaaaaaad.
Moroccan-Barbequed Sloppy Joes with Sheep’s Milk Cheese-Slathered Pitas
Cardamom Honey Glazed Lamb Brochettes with Yogurt Stewed Limas and Marinated Celery Root
Lamb Shank Sauerbraten with Bavarian Red Cabbage
Grilled Butterflied Leg of Lamb with Grilled Pickled Red Onions and Garlic Lamb Jus
And finally… a few “Sweet Bites” to nibble on before you start to count sheep…
**Tickets are $250/Per Person. Please call Good Stock Farm for reservations at 413.247.6090. 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) After the demo, travel to Good Stock Farm…
2:30 to 5:00: Good Stock Farm Demonstration (154 Main Street in Hatfield, 413.247.6090) Then we move into the dining room
5:30: Dinner begins