Fall Cooking Classes at Oryana
Oryana cooking classes are hands-on and fun. Whatever your level of expertise in the kitchen, you’ll always learn something new and exciting. We’ve earned a reputation for great instruction by offering culinary expertise from our talented chefs as well as a diversity of local chefs and culinary instructors. Our classes fill up quickly so sign up early!
The Flavors of Provence
Tuesday, September 23, 6 - 8:30 pm
Instructor: Cheryl Janz
(This class is full! But you may put your name on a waiting list as people often cancel at the last minute.)
Gastronomy in the Provence region of France, distinctive from other French cuisine, boasts a Mediterranean influence featuring ingredients such as garlic, basil, olives, seafood, and goat cheeses. In this class you will learn to make simple yet aromatic dishes such as goat cheese tomato tart, anchovy black olive tapenade, shrimp with fennel, a seasonal vegetable gratin, and an apple tart with almonds and pine nuts. Your taste buds will sing in this class!
Fresh Cheese 101
Tuesday, October 7, 6 - 8:30 pm
Instructor: Sue Kurta
(This class is full! But you may put your name on a waiting list as people often cancel at the last minute.) Mild, smooth and silky; you can’t beat fresh mozzarella. Farmer’s cheese is another delicious and easy fresh cheese that you can make at home. Sue Kurta of Boss Mouse Cheese, one of our local artisan cheese companies, will share her cheese making experience to teach you how to make mozzarella and farmer’s cheese in your own kitchen. You’ll learn basic milk and cheese chemistry, enjoy these cheeses made in class, and gain the knowledge to make your own at home to enjoy with family and friends. Great class for students of all ages.
A Taste of Turkey
Tuesday, October 28, 6 - 8:30 pm
Instructor: Cheryl Janz
(This class is full! But you may put your name on a waiting list as people often cancel at the last minute.) Turkish cuisine is a fascinating blend of Asian, Middle Eastern, Mediterranean and Balkan influences and varies widely across the country. Kebabs, mezzes (small dishes), dolmas, and koftes (meatballs) are just a few Turkish specialties. In this class we will learn to make the elements of a wonderful feast: Lamb kofte-filled warm pitas with yogurt sauce and Muhamara, a red bell pepper and pomegranate molasses sauce, a pilaf with chickpeas, dried fruits and nuts, a tomato mint salad with pomegranate dressing, and spiced chicken kebobs with tahini yogurt sauce.
The Route to India, Part II
Tuesday, November 11, 6 - 8:30 pm
Instructor: Tom Sisco
(This class is full! But you may put your name on a waiting list as people often cancel at the last minute.) Indian cuisine is well known for its creative use of spices. Although all Indian food is spiced, the majority of dishes are not hot. How to properly use spices and herbs is the secret to Indian cooking. Chef Tom will lead this class in making Rogani Gosht, a lamb and potato stew, Ghia Kafta, vegetable balls made from shredded vegetables lightly fried and then simmered in an aromatic tomato sauce. This is a classic dish from the holy city of Allahabad in northern India. We will also make Jain Pullao, a millet and mung bean pilaf, Nimboo Shorva, a light and velvety creamy lime soup, and traditional naan bread.
European Holiday Cookies
Tuesday, December 2, 6 - 8:30 pm
Instructor: Luise Bolleber
(This class is full! But you may put your name on a waiting list as people often cancel at the last minute.) Grace your holiday dessert trays with flavorful cookies from Europe. European cookies feature unique flavors and ingredients missing in American-style sugar cookies. Recipes from Germany, Italy, Austria, Sweden and Finland will broaden your cookie horizons like never before. We will make Kipferl, Pfeffernusse, Linzer cookies, Swedish Cardamom cookies, Anisette cookies and Rugelach. There will be plenty of cookies to take home!
Location: Classes take place at the Grace Episcopal Church located at 341 Washington Street in Traverse City.
Parking: Park in the parking lot behind the church accessible via the alley and go directly to kitchen on the right side of the building.
Class size: Cooking classes are limited to 12 people. A minimum of 6 people is needed to hold each class.
Cost: $30/members, $35/nonmembers
Register for classes at the Oryana Customer Service desk. Or call 231-947-0191.
What to wear: For hands-on classes, please wear comfortable clothes, closed toe shoes, and tie your hair back.
What to bring: For hands-on classes, please bring a hat to wear. Aprons and knives will be provided but you may bring your own. You may also bring food containers in case there are leftovers.
Cancellation Policy: No refunds or credits will be given for a cancellation made less than 24 hours before the class. Oryana will refund your payment, in full, for cancellations made up to 24 hours before the class.
Children: Children 12 and older may register for a class if accompanied by a parent or guardian. (Both child and parent will need to pay for the class.) Please do not bring your young children to a class. Teens 16 and older are eligible to sign up for classes.
Our Culinary Instructors
Luise Bolleber completed the Chef’s Training Program at the Natural Gourmet Institute in New York City in 1997. She was the kitchen manager at Oryana for five years until 2003 and continues to be passionate about preparing food that is not only delicious, but health-supportive as well.
Cheryl Janz learned to cook and bake from her mother at a very young age. Although she joined the corporate world after college, she was eventually drawn back to food. After graduating from the Culinary Institute of America in Hyde Park, New York, she began her second career with a catering business and taught culinary classes at the College of Du Page in Glen Ellyn, Illinois. Today she is an independent chef and culinary instructor living in Traverse City, Michigan. Since she grew up on a farm in southwestern Michigan, Cheryl has always appreciated the variety of great products grown in this state.
Sue Kurta is the founder/owner of Boss Mouse Cheese in Kingsley, Michigan, where she makes one wheel of cheese at a time on an historic 1867 Michigan Centennial farm, using pasteurized, grass-fed cow’s milk.
Tom Sisco graduated from the Northwestern Michigan College culinary program in 1982 with a degree in Foodservice Management. He has worked in a variety of food establishments, from a mom and pop diner to a 4-star hotel. He recently traveled to New York City and studied Indian cuisine with renowned Indian chef Julie Sahni. He is currently the Kitchen Manager at Oryana Natural Foods Market.