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.
One Bowl Meal - (Note: This class is full but you may add your name to the waiting list.)
Friday, April 22, 6 - 8:30 pm
Instructor: Ali Lopez
What could be better than a filling, delicious, complete meal in a single bowl? Chef Ali will show you how one-bowl meals can be endlessly adaptable and easy to prepare with different combinations of grains, legumes, vegetables, meat if desired, fresh dressings and quick sauces. You will make several hearty one-bowl meals with plenty of ideas for mixing and matching different ingredients to suit your tastes.
A Korean Feast (Note: This class is full but you may add your name to the waiting list.)
Friday, February 12, 6 - 8:30 pm
Instructor: Misaeng Suh Liggett
Learn the secrets to creating Korea’s most popular dishes in this hands-on class with Chef Instructor Misaeng. In this class we will make Namul (a variety of Korean vegetable side dishes), Kimchi (the beloved spicy vegetable condiment served at almost every meal), and Bibimbap, a popular rice and vegetable dish in Korean cuisine that includes an egg and is seasoned with sesame oil and spicy chili paste.
An Italian Supper
Friday, Feb. 26, 6 - 8:30 pm
Instructor: Justin Perry
Join Chef Justin and discover how a traditional Italian meal is an easy feast to prepare for your family. Using fresh, organic ingredients, we will start with a Winter Caprese Salad for our antipasti, Cream of Chicken with Gnocchi soup, Chicken with Cooked Wine for a main course, Eggplant Ratatouille for an accompaniment, followed by Marsala Roasted Figs with Zabaglione for dessert. Buon Appetito!
Vegetables with Pizzazz
Friday, April 1, 6 - 8:30 pm
Instructor: Ali Lopez
Say good-bye to mushy carrots and overcooked spinach. Say hello to exciting vegetable side dishes that will have everyone asking for seconds! When properly prepared and exquisitely seasoned, vegetables can be the star dishes on your dinner table. Roasting, caramelizing, braising, and bold seasoning are just a few of the techniques that can transform veggies like cauliflower, winter greens and root vegetables into mouthwatering gourmet dishes full of pizzazz.
Easy Vietnamese (Note: This class is full but you may add your name to the waiting list.)
Friday, April 8, 6 - 8:30 pm
Instructor: Andi Pellicci
Vietnamese cuisine is known for fresh flavors and artfully composed meals featuring fresh vegetables, rice, noodles, and fresh herbs. Take a tour of Vietnam with Chef Andi as she shows you how to make classic dishes like Pho (It’s pronounced ‘fuh’) a hearty noodle soup and popular street food, Banh Mi, a hearty Vietnamese pork & veggie sandwich and street food favorite, and fresh spring rolls with peanut dipping sauce.
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
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.
Our Culinary Instructors
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. When the opportunity presented itself to make a career change, she decided to pursue a formal culinary education to enhance her skills and familiarize herself with the food industry. After completing culinary school at NMC’s Great Lakes Culinary Institute, she started her own personal chef business, As You Dish, based out of Elk Rapids. Late 2015, her business moved to Traverse City to be closer to clients and local food suppliers. In additional to personal chef work, she also has a line of seasoning blends and specialty brittles. She recently launched a new healthy meal subscription service called Fab Fresh Foods.
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.
Misaeng Suh Liggett attended Tsuji cooking school in Tokyo and the NMC Culinary Institute. She has taught Japanese cooking workshops and Japanese language at NMC and privately since 2004.