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.
2015 Winter Class Schedule
A Path to Paleo (This class is full)
Friday, January 30, 6 - 8:30 pm
Instructor: Corie Layton
Are you curious about the Paleo eating style but not sure where to start? Have you been eating Paleo for awhile and want to go more in-depth? Join Corie as she delves into the the Paleo philosophy and shares her insights on feeding her family the paleo way. You will make several Paleo dishes including Zucchini Hummus, “Spaghetti” Bolognese, Chicken and Broccoli over “Rice,”Chocolate Pudding, Banana Bread, and a No-Grain Granola.
Friday, February 27, 6 - 8:30 pm
Instructor: Judi Mills
If you’ve taken our beginner fermentation class or have made cultured foods on your own, this class goes beyond the basics by utilizing kraut juice to make gourmet cultured condiments, salad dressings, dips, appetizers, and more. We will make or sample “pickled” eggs, hummus, guacamole, Sauerkraut Chocolate Cake with Cultured Raspberries and Sour Cream topping, and Crème Fraîche. Your family will never know that what they are eating is fermented! Note: This class is suitable for people with a basic knowledge of fermentation.
A Mexican Adventure (This class is full)
Friday, March 13, 6 - 8:30 pm
Instructor: Ali Lopez
Mexican cuisine is one of the most influential in the Americas and translates beautifully to the home kitchen. Spend an evening with Chef Cheryl and learn how to make mouthwatering south-of-the-border dishes such as Chicken Enchiladas with Salsa Roja, Chicken Mole, Poblano Quesadillas, Guacamole with fresh tortilla chips, and more..
Juicing for Health
Friday, April 17, 6 - 8:30 pm
Instructor: Carol Buckel
Come and learn to make fresh juice with juicing expert Carol Buckel. You will learn the ins and outs of two different types of juicing machines, as well as how to juice with a blender. We’ll make green juices and fruit and vegetable juice blends and there will be recipes to take home.
The Route to India, Part II
(Back by Popular Demand!)
Friday, April 10, 6 - 8:30 pm
Instructor: Tom Sisco
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. 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.
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.
Carol Buckel - A student of natural health throughout her adult life, Carol is a Raw Chef III Instructor certified through the Creative Health Institute, founded by Dr. Ann Wigmore. Additionally, Carol is certified by raw foods consultant Alissa Cohen. Carol believes that eating whole foods, including as many raw foods as possible, is the best way to maintain our health.
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.
Corie Layton is a American College Of Sports Medicine Health Fitness Specialist. She has been making Paleo meals for her family since her daughter was prescribed a ketogenic diet in 2010.
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. Ali is passionate about working with fresh, local, organic and seasonal ingredients and describes her food philosophy and cooking style as simple, intuitive and seasonal, believing that delicious and nutritious meals nourish the body, mind and spirit. Being healthy also means keeping the body active. She practices yoga and is an avid runner and cyclist.
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.