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 open to everyone.
Thursday, July 11, 6 – 8:30 pm
Instructor: Mary Mooney Nachazel
Summer is the best time to take advantage of fresh, seasonal vegetables. Grown right in our area and delivered within a few days of harvest, vegetables are at peak flavor and nutrition. Join Mary in creating some delicious summer fare featuring local, organic ingredients: Turkish Carrot Yogurt Dip, Marinated Vegetable Salad with Arugula, Swiss Chard Crostata with Fennel Seed Crust, Summer Vegetable Gratin, Pollo Ubriaco Italiano (Italian drunken chicken) with Polenta, and a Seasonal Fruit Crisp.
Summer Lunch Break Series
Share your summer lunchtime with us partaking in and learning about delicious, easy lunch recipes. While you enjoy the lunch provided, the recipe and techniques will be demonstrated for you. Come to learn, eat, and have fun on your lunch break!
Modays in July & August:
7/8, 7/15, 7/22, 7/29, 8/5, 8/12, 8/19
Time: Noon – 1 pm
Cost: $15 for everyone (registration required on Eventbrite or at the Customer Service desk or by calling 947-0191.)
Location: Oryana patio gazebo
Monday, July 8, 12 – 1pm
Liven up your summer menus with fresh seasonal herbs. Learn all about how to incorporate herbs into your daily meals and enjoy a fresh lunch prepared by Laura outside at our gazebo. Today’s Menu: Roasted Beet and Mint Salad, Peach Caprese Salal, Sage Simple Syrup, Quick Pickled Onions.
Monday, July 15, 12 – 1 pm
Lunch and learn with us outside on our patio gazebo! Using fresh, seasonal ingredients, Laura will discuss and prepare a delicious Fiesta menu featuring Vegan Potato Tacos, Toasted Coriander Slaw, Blender Salsa, and Lemony Chimichurri. Come hungry and ready to learn useful techniques and tips for cooking with the seasons.
Monday, July 22, 12 – 1 pm
Learn and eat with us on your lunch break! Using wine in cooking enhances and intensifies the flavors of food. Join us on our patio with Laura as she discusses how to incorporate wine in your meals while she prepares a fresh lunch featuring Mushrooms and Spinach in White Wine Sauce, Green Salad with Dijon Dressing, and Red Wine Truffles.
Monday, July 29, 12 – 1 pm
Dabble in the freshness of Middle Eastern cuisine! Join Laura as she makes tabbouleh with local, seasonal herbs, a creamy toasted nut hummus, and homemade flatbread. Laura will prepare this fresh lunch and discuss techniques and ingredients, all in just 1 hour. Recipes included.
Monday, August 5, 12 – 1 pm
Enjoy the fresh flavors of the Mediterranean with Laura as she prepares a beautiful lunch of Falafel with Tzatziki Sauce, and a Simple Chick Pea Salad, using local, organic ingredients from our farmers. Munch on your lunch outside on our patio and learn tips and techniques from Laura. Recipes included.
Monday, August 12, 12 – 1 pm
Join us on your lunchbreak as Chef Laura prepares a simple, fresh Italian meal of Panzanella, Zucchini Crudo, and a Rosemary Simple Syrup, using local, organic produce from our farmers. Laura will discuss how to make these easy recipes using the freshest ingredients and then you can eat!
Monday, August 19, 12 – 1 pm
Summer is the best time to make fresh salads using local, organic ingredients. Laura will discuss tips and techniques for working with fresh ingredients and how to make easy, delicious dressings. Enjoy a fabulous lunch, prepared by Laura, of Roasted Carrots, Kale Caesar Salad, Greek Vinaigrette, and Tahini Lemon Dressing. Meet outside our cafe. Recipes included.
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.
Location: Table Health, 818 Red Drive, Traverse City
Parking: There is plenty of parking near 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.
Allergy Note: Cooking class kitchen facilities are not allergy-friendly. We do our best to ensure cleanliness but cannot guarantee absence of allergens.
About Our Instructors
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.
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.