Hands-On Cooking Classes and Chef’s Table Dinner with Steve Sando

Week of August 1, 2026

Chef Steve Sando offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center, on Tuesday at 4pm and Wednesday at 11am. In addition, Chef Steve will collaborate with La Cocina Que Canta’s Head Chef, Vivian Mercado and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Hands On Cooking Classes and Chefs Dinner Sign Up

 

Tuesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 11:00 AM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

Steve Sando is the founder and president of Rancho Gordo, a company that has transformed heirloom beans from a humble staple into a celebrated culinary ingredient. Since 2001, his commitment to preserving the indigenous crops of the Americas has driven the growth of a business that grows, imports, and promotes heirloom beans, corn, and chiles. Rancho Gordo works with chefs, farmers, and home cooks alike, creating a vibrant market for these once-neglected ingredients.

Steve’s journey began as a frustrated home cook in the San Francisco Bay Area. Unsatisfied with the limited selection of beans available in stores, he decided to grow his own, discovering a treasure trove of heirloom varieties with rich flavors and fascinating histories. Recognizing their culinary potential, Steve set out to share these “superstar” beans with the world. Today, Rancho Gordo grows more than 25 varieties on the West Coast and partners with small-scale indigenous farmers in Mexico to bring rare, traditional beans to the U.S.

Steve’s work has caught the attention of chefs like Thomas Keller, Deborah Madison, and Paula Wolfert, as well as home cooks eager to elevate their meals with quality ingredients. Rancho Gordo’s products—including beans, corn, chiles, and other staples—have become key components in the New American cuisine movement, with Steve at the forefront of the seed-saving revolution. His efforts have been widely recognized: Saveur named Rancho Gordo number two on its “Saveur 100” list in 2008, Bon Appétit included Steve in its “Hot 10” for 2009, and Food & Wine praised him as a leader in the seed-saving movement. His most recent cookbook, The Bean Book, is a New York Times Bestseller.

In addition to running Rancho Gordo, Steve is an accomplished author. His books include:

• Heirloom Beans (with Vanessa Barrington) (2008)
• The Rancho Gordo Heirloom Bean Grower’s Guide(2011)
• Supper at Rancho Gordo (2014)
• The Rancho Gordo Vegetarian Kitchen (with Julia Newberry) (2017)
• The Rancho Gordo Pozole Book(2019)
• The Rancho Gordo Vegetarian Kitchen, Volume 2 (with Julia Newberry) (2021)
• The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen (with Julia Newberry) (2024) (NYT Bestseller)

His publications combine recipes, storytelling, and practical advice, helping readers bring the magic of heirloom beans into their kitchens.

Based in Napa, California, Steve continues to champion the indigenous ingredients of the Americas. Whether traveling to Mexico to work with small farmers, developing new recipes in his kitchen, or connecting with customers through Rancho Gordo’s Bean Club, Steve remains dedicated to his mission: preserving the agricultural heritage of the Americas and sharing its incredible flavors with the world.