Oryana Natural Foods Market
Oryana Natural Foods Market
260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

To place Café orders call (231) 346-2852 
Monday - Saturday 7:30am-9:00pm | Sunday 9:00am-7:00pm

Cooking Classes

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. 

Fresh & Festive Mexican
Tuesday, April 24, 6 - 8:30
Instructor: Forrest Moline

Follow us across the border to Mexico where the vibrant food is as rich as the heritage behind it. Join Chef Forrest Moline, a Southern California native who’s well versed in Mexican cuisine, and learn how to prepare authentic guacamole from scratch, as well as homemade vegetable stock for a Vegan Chili Pozole soup. You’ll also learn how to make enchilada sauce and fresh tortillas for Bean, Mushroom and Cheese Enchiladas. For dessert we’ll make Mexican-Chocolate-Orange Spiral Cookies.

Vegetarian Fast Food
Tuesday, May 8, 6 - 8:30
Instructor: Ali Lopez

Is it possible to prepare a healthy, homemade vegetarian meal and not spend hours in the kitchen? Yes! Chef Ali will share with you some tricks of the trade that make preparing delicious vegetarian fare from scratch a breeze. You will make Vegetarian Pad Thai, Zesty Tortilla Soup, Easy Mexican Lasagna, Vegetable Fried Rice, Tuscan White Bean Stew, and Broccoli Cheddar Quinoa Gratin.

Basics of Fermentation
Tuesday, May 22, 6 - 8:30
Instructor: Laura Cavender

Learn how to make cultured and fermented foods that are nutrient-rich and full of gut-healthy probiotics with Oryana instructor Laura Cavender. Participate in this hands-on class and learn how to make sauerkraut, cultured carrots, and cultured beets. Love kombucha? Laura will also show you how easy it is to make your own kombucha. You will take home a jar of sauerkraut and small kombucha scoby starter.

Vegan Spring Repast
Tuesday, June 5, 6 - 8:30
Instructor: Ali Lopez
Celebrate the return of warm weather and fresh, local produce by making a marvelous, spring-inspired vegan feast with Chef Ali. To welcome Spring, you will make French Onion Dip and Avocado Hummus for appetizers, followed by Spring Green Goodness Soup with Asparagus, Superfood Kale Chopped Salad, Creamy Pesto Pasta with “Meatballs,” and Chocolate Dipped Strawberries to round out the meal. 

Class information:

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/owners, $40/non-owners

Register for classes at the Oryana Customer Service desk or call 231-947-0191. You can also register online at eventbrite.
What to wear: For hands-on cooking classes, please wear comfortable clothes, closed toe shoes, and tie your hair back. Please do not wear perfume or scented products.
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.
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.
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.

About Our Instructors

Laura Cavender has adventured around the world while cooking, reading and learning. After about 8 years sailing as a ship's cook, she settled in the Traverse City area and joined the staff with Oryana; she enjoys actively engaging people in a positive food experience. Laura is especially dialed in to restoring the fun, art and wonder in the experience of cooking. Laura is committed to reclaiming a healthful connection between growing and cooking food and nourishing our bodies.

Ali Lopez is a wellness chef and health coach. She has been cooking, feeding and teaching others about "real food" for over 20 years, She was Chef de Cuisine at the Omega Institute in Rhinebeck NY, one of the largest vegetarian kitchens in North America. Ali is also a Certified Health Coach, a graduate of the Institute for Integrative Nutrition.

Private Chef Forrest Moline grew up in Southern California where the seafood is always fresh and produce is at an arms reach. His Spanish-Italian Grandmother inspired him to cook, taught him the basics and what it meant to prepare a robust meal for the family. Forrest's experience includes working for Iron Chef Michael Symon to cooking French, Asian and Mexican cuisines. As a private chef, Forrest is able to cook for others and teach them about new foods in the comfort of their own home. His latest passion is Middle Eastern and Moroccan food. Forrest's favorite things to cook are pizza, fish and handmade pasta.



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Breads at Oryana

Delivered Daily

Bay Bread
Old Mission Multigrain
Stone House Bread
Pleasanton Bakery
9 Bean Rows
Third Coast Bakery

Oryana's Own:
Quick Breads
Wheat Sandwich Bread
WF Sandwich Bread
WF Vegan Flaxseed Bread