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! See below for registration information. Classes are open to everyone.
Fermentation for Beginners
Thursday, June 16 • 6 - 8:30 PM (Note: this class is full but you may put your name on the waiting list and we will schedule another class if there is enough interest.)
Virtually every culture on earth has their own version of fermented or cultured foods. Fermenting was a traditional way to preserve food but fermented foods are also full of beneficial bacteria which help to re-establish proper intestinal flora. Learn to ferment traditional foods to increase their digestibility, nutritional value, and to create your own probiotic foods. We’ll show you how the fermentation process works and then you’ll make your own jar of sauerkraut to take home and ferment. We will also learn to make kimchi, a traditional spicy Korean condiment and kombucha, an effervescent probiotic beverage. Call or stop by Customer Service to sign up for this class.
About the Instructor:
Judi Mills is a Certified GAPS Practitioner, one of 160 people in the U.S. who has been trained by Dr. Natasha Campbell-McBride in the nutritional protocol known as GAPS (gut and psychology syndrome.) She has an avid interest in nutrition and how healing foods can support, and even restore, vibrant health. With a son and a sister experiencing chronic autoimmune digestive issues, she has been pursuing solutions to aid their search for better health.
Wild Food Foraging Class
Saturday, May 28, 10 - 12:30 pm (Rain-out date: Sunday, May 29)
Explore the fields and forests of the very biodiverse Grand Traverse Commons with Clay Bowers, an experienced forager and plant nerd. Go on a fun guided walk and learn to find and identify edible/medicinal plants growing in northern Michigan in the spring. You will also learn sustainable harvesting techniques of wild edibles. This will be a moving class through varying terrain so please dress appropriately. Consider wearing sturdy shoes and bringing sunscreen, water, and a snack. Class lasts about 2.5 hours.
Cost: $20/Oryana members • $25/non-members
Kids and leashed dogs are welcome!
Meeting place: lawn across from Left Food Charley off Red Drive
Space is limited & registration is required. To register call 947-0191 or go to Customer Service.
More info: www.nomiforager.com
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 10 people. A minimum of 6 people is needed to hold each class.
Cost: $35/members, $40/nonmembers (foraging class: $20/members, $25/non-members)
Register for classes at the Oryana Customer Service desk. Or call 231-947-0191.
What to wear: For hands-on cooking classes, please wear comfortable clothes, closed toe shoes, and tie your hair back.
What to bring: For hands-on cooking 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.