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 open to everyone.

Fermentation Class

Taco Night!

Tuesday, September 10, 6 – 8:30
Instructor: Korrie Garcia

Get ready for the best darn tacos you’ve ever had! Chef Korrie will teach you how to make delicious fillings from scratch and then you will fill your tortillas and eat! You will make Arroz Amarillo (Yellow Rice), Frijoles de Olla (Mexican Saucy Pinto Beans), Tinga de Pollo (Shredded Chicken in a Tomato Chipotle Sauce), Salsa Roja & Salsa Verde, & Elote (Mexican Street Corn). To top off your Mexican meal you’ll also enjoy Agua de Piña (Fresh Pineapple Beverage) and for dessert, Tres Leches Cake.

Plant Based Harvest

Tuesday, September 24, 6 – 8:30 pm
Instructor: Ali Lopez

Early Fall is a wonderful time to embrace ingredients and flavors of the season. With fresh, local ingredients still coming in strong, join Chef Ali in preparing a gourmet, vegan meal that will include Smoky Butternut Squash Dip, Savory Kale Dip, Maple Roasted Brussels Sprouts with Cranberry Wild Rice, Rustic Harvest Stew with Creamy Polenta, and Cinnamon Apple Brownies.

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

Mediterranean Fusion

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.

An Italian Summer Lunch

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!

Simple Fresh Salads and Dressings

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.

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.

Korrie Garcia is a certified natural foods chef with a specialty in vegan and gluten free cooking. She is a graduate and former instructor of the Natural Gourmet Institute in New York City.  Korrie has worked as a pastry chef, private chef and private instructor for over 10 years. After living in NYC for eight years, Korrie came back home to Traverse City to start her family and has happily been cooking up a storm at Oryana for over four years.

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.

Mary Mooney Nachazel – Mary’s passion for food began at two years of age. She bellied up to the kitchen counter by scaling a chair and watched her Mother magically craft three meals a day for a family of 10. Inspired by her Mom’s artform, she went on to study food and has never looked back. For Oryana, she instructs cooking classes, assists in educational outreach, demonstrates recipes and techniques, and leads staff or community events of all sizes. Whether decorating a cake, re-mastering an old recipe, mapping out how to cater dinner in the woods, or conquering the art of wood grilled anything, her passion for food never wanes. She truly enjoys teaching the benefits of working with quality food and loves inspiring others to do the same!