Winter 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!
Fermentation for Beginners
Thursday, April 10, 6 - 8:30 pm
Tuesday, May 6, 6 - 8 pm
Instructor: Judi Mills
Fermented foods are 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. In this class, 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 how to make kimchi, a traditional Korean ferment, and kombucha, an effervescent drink.
The Route To India
Thursday, May 29, 6 - 8:30 pm
Instructor: Tom Sisco
Indian cuisine is a reflection of the heritage of its people and many diverse regions, and is well known for its creative use of spices. Although all Indian food is spiced, (it is the most aromatic of all cuisines), the majority of dishes are not spicy. How to properly use spices and herbs is the secret to Indian cooking. We will capture the fragrance and flavors of those spices to prepare Piaz Pakode (Onion Fritters), Dahi Murghi with Basmati Rice (Yogurt Braised Chicken – a lightly seasoned, velvety cream sauce glazing tender pieces of chicken), Palak Chapati (Spinach Flatbread), and other dishes.
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.
Our Culinary Instructors
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 and her husband embraced a grain free diet in October of 2011 and have found abundant energy, greater joy in life, fewer aches and pains, and better digestive health, not to mention substantial weight loss. 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.
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.