Cooking with Oryana!

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, pricing information, and learn about our instructors. Or visit our Events Page. Classes are currently taking place online via the Zoom app and are open to everyone.

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Fermentation Class

Cooking with Cast Iron – Online Class

Thursday, October 21, 6 – 7  pm
Instructor: John Wojnarsky
Cost: $10

Cast iron pans are easy to maintain, quite versatile in the kitchen, and can last for many years. But if you’re not confident in how to season and care for cast iron, Chef John will dispel any concerns. He will show you how to properly season a pan, how to clean your pan, and what you should do to keep it in top form. Chef John will demonstrate two easy cast iron recipes, Catalina Chicken Fajitas with Halloumi Cheese and Fresh Cilantro, and a Michigan Apple Clafouti.


Cut and Prepare Chicken Like a Pro – Online Class

Tuesday, October 26, 6 – 7 pm
Instructor: Andrea Deibler
Cost: $10

Do you usually buy precut chicken because cutting up a whole bird looks intimidating? Let Andrea show you how straightforward it is to cut up a chicken; when you have the whole bird all cut up and ready to go, you can then transform it into delicious dinners. Andrea will demonstrate how to make a few great dishes including Garlic Roasted Chicken Thighs, Chicken Parmesan, and a nourishing homemade stock using the chicken bones. You don’t want to let those good bones go to waste!


Farm Chef Thanksgiving Sides

Join Chef Larry of Danu Hof Farm in Mancelona as he uses fresh, local ingredients from the farm to make a few unforgettable side dishes for Thanksgiving. Danu Hof raises heritage breed pigs as well as a variety of produce, which Larry will utilize in his recipes. Learn how to make a creamy Roasted Butternut Squash Risotto, Roasted Brussels Sprouts with Bacon and Local Honey, and a to-die-for Apple, Sage, & Farm-Raised Sausage Dressing. Your Thanksgiving table will overflow with delicious side dishes that feature local ingredients.


Registration & Information

The Oryana classes are offered live via the Zoom app. You will receive an email with recipes and class details two days in advance. After class, we will share a recorded version. Register at You must have an email address to sign up for Zoom classes. Cost: $10

About Our Instructors

Larry McSweeney Steffes – Larry is a Traverse City native and graduate of Northwestern Michigan College. He was the former Executive Chef of the Grand Traverse Resort until 2017 and from there he and his family chased their farm dreams and started Danu Hof Farm in Mancelona. He enjoys showcasing locally-cultivated foods from the Northern Michigan Region.

John Wojnarski is a graduate of Traverse City’s Great Lakes Culinary Institute and currently the estate chef at Black John Wojnarski is the estate Chef for Blackstar Farms. He leads his team in creating, executing, and developing menus and recipes for events and private dinners. He focuses on using local, seasonal ingredients to give guests a farm to table experience they will never forget. He is an alumni from Great Lakes Culinary Institute with a diverse cooking background from butchery to charcuterie and pastries.  

Andrea Deibler is a chef, butcher, and new mother living with her son, cat, and husband in Traverse City. In the winter months she runs a charity event called Soup and Bread at the Little Fleet (when we are not in a pandemic) and she is currently the Kitchen Director at The Children’s House.