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.
(Note: This class is already full! You may call Customer Service at 947-0191 to put your name on a waiting list and if we get enough interest, we may schedule this class a second time.)
Tuesday, October 9, 6 – 8:30
Instructor: Forrest Moline
Discover a world of Asian flavors with Chef Forrest as he guides you through the preparation of a few classic Asian dishes. Learn how fun it is to make Vegetarian Pot Stickers acccompanied with Crispy Shiitake Mushroom and Green Curry Sauce. Dig into Vegetarian Sushi Maki Rolls with Ponzu and Signature Sauce, and learn the fine art of Tempura Shrimp Tacos with Pickled Vegetables.
A Culinary Tour of the Dominican Republic
Thursday, October 23, 6 – 8:30
Instructor: Korrie Garcia
Explore the Spanish-inspired flavors of the Dominican Republic with Chef Korrie. Together you will make Ensalada Verde – Green Salad, Moro de Gandules Con Coco – Rice with Pigeon Peas, Pollo Guisado – Dominican Braised Chicken, Sofrito – a flavorful cooking sauce, Tostones – Fried Plantains, Morir Soñando – a popular beverage, and Arepas – Dominican Cornmeal Cake.
Splendid Vegan Thanksgiving
Tuesday, November 13, 6 – 8:30
Instructor: Ali Lopez
Are you wondering what kind of vegan meal you can make for Thanksgiving that’s festive, inspiring, and delicious? Wonder no more because Ali has a round-up of healthy vegan dishes for your holiday table that everyone will love. Together you will make “Buttery” Biscuits, Hearty Shepherd’s Pie, Classic Green Bean Casserole, Delicata Squash with Tahini Sauce, and Ali’s Special Vegan Thanksgiving Dessert.
Old Fashioned Holiday Treats
Tuesday, November 27, 6 – 8:30
Instructor: Mary Mooney Nachazel
Many recipes from yesteryear used unhealthy ingredients like margarine. Mary took some favorite cookie recipes and cleaned them up for you to enjoy this holiday season! Together you will make Peanut Butter Snowballs, Holiday Whiskey Nibs, Chocolate Marshmallow Bird Nests, Möndchen – (Almond Half Moons,) Coconut Kisses, and Maple Bacon Cookies (back by popular demand!)
A Vegetarian Holiday to Remember
Tuesday, December 11, 6 – 8:30
Instructor: Laura Cavender
Who needs turkey during the holidays when there are so many fabulous meatless dishes that most everyone will enjoy? Impress your family by learning how to make Seattle Cauliflower Chowder, Everything Cheddar Herb Crackers, Blood Orange, Beet and Fennel Salad, Creamy Sage Risotto, Mushrooms and Spinach with Toasted Almonds, Orange Pistachio Olive Oil Cake, and Fruit with Bourbon Cream Sauce.
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.