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.
Pierogies To Paprikash: An Eastern European Feast
Thursday, September 22, 6 - 8:30 pm (This class is full! But you can put your name on a waiting list.)
Instructor: Andi Pellici
Just in time for fall, Eastern European cuisine embodies comfort food at its best. Using spices like paprika, herbs like dill and ingredients like sour cream, this region offers a repertoire of rich and hearty yet humble dishes. Learn how to make Lithuanian-style borscht, golabki (cabbage rolls), potato cheese pierogies, and chicken paprikash.
Thursday, October 6, 6 pm - 8:30 pm
Instructor: Nancy Schwalm
Do you enjoy eating your greens like kale and collards but aren’t sure how to cook them? Learn how versatile, easy to prepare, and delicious healthy greens can be. We will make kale pizza, baked kale crackers, “creamed” collards with peanut butter & chile, sautéed collards with caramelized onion, stir fried bok choy with shiitakes, and Moroccan winter greens stew in this fun class.
Thursday, October 13, 6 - 8:30 pm
Instructor: Justin Perry
Get ready to immerse yourself in the delicious trappings of Germany’s most famous celebration, Oktoberfest, with chef Justin Perry. The next best thing to being in Munich will be making Wiener schnitzel, German potato salad, spätzle (egg noodle), broccoli cheese strudel, sweet & sour red cabbage and apfelküchle (apple cake) in this fun class. You’ll want to skip dinner for this. Guten appetit!
Meatless Global Cuisine
Thursday, October 20, 6 - 8:30 pm
Instructor: Laura Cavender
Join the global meatless Monday movement! With inspiration from ethnic cuisines the world over, we came up with a passel of easy, filling, and delicious dishes for your family’s palate. We will be making vegetarian pasties, Ethiopean berbere and lentil wat, Moroccan couscous, American fry bread, pumpkin hummus, and Persian saffron rice pudding.
Taste of the Middle East
Thursday, October 27, 6 - 8:30 pm
Instructor: Andi Pellici
Take a culinary tour of the Middle East by preparing and savoring some of the region’s most vibrant and exciting dishes. Using aromatic spices such as cinnamon, cardamom, saffron, and cumin, you will create delicious and authentic Middle Eastern dishes such as vegetarian dolmas, spiced cauliflower soup, chickpea & pumpkin salad, and spiced lamb meatballs with yogurt sauce.
Thursday, November 10, 6 - 8:30 pm
Instructor: Ali Lopez
Start the holidays off right by feeding your hungry family and friends with these easy hors d’oeuvres that everyone will enjoy. You will be able to please the crowd with Chef Ali’s party-ready options such as sweet potato rounds with gorgonzola, cranberries and walnuts, maple glazed brussels sprout bruschetta, roasted butternut squash dip and more.
Holiday Baking & Desserts
Thursday, November 17, 6 - 8:30 pm
Instructor: Marlaina Norgan
Team up with Oryana’s pastry chef Marlaina Norgan to create beautiful and festive holiday treats that are sure to become family favorites. Some of what you’ll be whipping up include chocolate whoopie pies with peppermint cream filling, poached pears with raspberry sauce, caramelized pecans, and chocolate coconut truffles.
Gourmet Vegetarian for the Holidays
Thursday, December 8, 6 - 8:30 pm
Instructor: Ali Lopez
If you are looking for ways to make your vegetarian holiday meal more festive, look no further. Chef Ali’s delectable recipes are fancy and beautiful but easy, and everyone will be going back for seconds. From appetizer to dessert, you will make spinach walnut cakes, coconut curried sweet potato soup, winter greens salad with apples and Parmesan, quinoa stuffed delicata squash, and chocolate truffles.
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.
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.
About Our Instructors
Laura Cavender has adventured around the world while cooking, reading and learning. After about 8 years sailing as a ships cook, she settled in the Traverse City area and joined the staff with Oryana; 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 food, 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.
Andi Pellici started cooking at a young age with her mother, experimenting with different cuisines. She continued experimenting with and finding new recipes throughout her adult life and discovered that her favorite part of cooking is the experimentation process, especially with Mediterranean recipes. As a chef, she is flexible with recipes, using them as a guideline but relying on her skills and experience to create the perfect dish.
Justin Perry is a personal chef with almost ten years experience. He attended the Great Lakes Culinary Institute at Northwestern Michigan College, and has applied his trade throughout Michigan and the United Kingdom. His clients have included presidents of international corporations and some of Detroit's finest athletes.
Nancy Schwalm is a whole foods cook and natural foods educator dedicated to teaching people about eating well and using natural foods to improve their health. She is a graduate of Wayne State University with a degree in Family and Consumer Resources and graduated from the Institute for Integrative Nutrition in New York as holistic health counselor.