Oryana cooking classes are fun, informative, and full of great food! Whatever your level of expertise, you’ll always learn something new and exciting. We’ve earned a reputation for offering great instruction from our talented culinary experts and a diverse group of local chefs. Our classes fill up quickly so sign up early! See below for registration and pricing information or visit our Events Page. Classes are open to everyone.
Basics of Fermentation
(This class is sold out. Contact Customer Service to be placed on a waiting list. Call 947-0191)
Tuesday, September 11
Instructor: Laura Cavender
Class Location: Grace Episcopal Church kitchen
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.
Easy Power Bowls
Tuesday, September 25, 6 – 8:30 pm
Instructor: Ali Lopez
Class Location: Grace Episcopal Church kitchen
For wholesome, complete meals in just one bowl, look no further than Chef Ali’s Power Bowls. Packed with health supportive foods and flavorful combinations of grains, proteins, and vegetables, you will learn how to make casual and comforting dishes that are quick and easy to prepare, and provide delicious, balanced nutrition. Using a combination of whole grains, seasonal vegetables, various proteins, and savory dressings, see for yourself the endless ways you can combine your favorite ingredients for a colorful and scrumptious feast.
Grace Episcopal Church Class Information & Registration
Location: 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.
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.
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.
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.
September Cooking Basics Series
Thursday evenings in September: 9/6, 9/13, 9/20, 9/27
7:30 – 8:30 pm in the Oryana cafe.
FREE! No registration required, just show up!
Your love affair with cooking can start with a single chop. These free, educational demonstration classes cover the down, dirty, and delicious of basic cooking skills that will empower you to create your own simple, fresh, plant-based meals, even if you’ve never held a knife before.
Thursday, September 6
Fast, Feisty, and Fresh
Healthful meals in 15 minutes. This is our first Cooking Basics class of the series and so, while chopping and mixing, Laura Cavender will also be giving a brief overview of not only the way we cook but the way we eat and how one informs the other. Whether you eat Plant-Based, Paleo or Pumpkin Pie all day long, this class will have some great skills, life hacks and ideas for everyday eating.
Takeaway skills: Food budgets, food and fridge organization, 15 minute dinners, savvy snacks
Tasting: Coconut Curry Soup, Massaged Kale Salad
Thursday, September 13
Confident and Comfortable Knife-handling
From how to sharpen your blade to how to comfortably and safely use your knives, this class will go through the basics of cutting onions and garlic, peppers, kale and slippery tomatoes. This is an awesome introduction to folding more fresh stuffs into your diet, into your fridge, and prepped for your freezer as well. We’ll make kale pesto, homemade salad dressing and build a basic salad-in-a-jar.
Takeaway skills: Basic Knife Skills, prepping veggies for fridge and freezer and the fresher side of batch-cooking.
Tasting: Kale Pesto, Sweet Potato Rounds
Thursday, September 20
Beans, Grains & Bone Broth; a primer to batch cooking
This is the ‘peasant food’ that puts roses in our cheeks and strength in our bones. We have a whole wall of bulk stuffs here at the Co-op. Let’s demystify the world of rice/grains/beans and unlock the simplicity of one-bowl meals and batch cooking.
Takeaway skills: Time-effective Batch cooking for the home. Creating your own ‘fast food’ by prepping food for freezer and fridge. How to make vegetable stock. How to make Bone Broth. The ins and outs of soaking and sprouting beans & grains.
Tasting: Bone broth, Devilish Lentil Salad
Thursday, September 27
Ferment and Human Nutrition: cultured foods
An exploration of fermented and cultured foods in the modern kitchen, covering two methods for home-brewing Kombucha, how simple it is to make Sauerkraut and a brief overview of other probiotic-rich foods. This is a class for the kitchen adventurers and those that like to experiment a bit. We’ll also talk about nutrient density again and how you can be in the driver seat of your own vibrant health.
Takeaway skills: Fermented Foods, Adding nutritional value to your everyday diet
Tasting: Kombucha & Sauerkraut
Cooking Basics Series classes are very Thursday evening in September, 7:30 – 8:30 in the cafe. FREE!
About Our 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.
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.