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

Thai Fusion

Wednesday, January 22, 6 – 8:30 pm
Instructors: Ryan and Lisa Moberly

Combining elements of various ethnic cuisines, Ryan and Lisa, owners of Rad•ish Vegan Street Food, will delve into some Asian-inspired, easy, and delicious treats that you will help prepare. Roll up your sleeves and don your apron to make Drunken Egg Rolls, Larp Street Tacos, Thai Vegan Enchiladas, and a refreshing Thai Tea. Ryan and Lisa specialize in vegan cooking so all dishes are 100% vegan.

Vegan Brunch

Tuesday, January 28, 6 – 8:30 pm
Instructor: Korrie Garcia

Weekends are made for slowing down and savoring a hearty brunch. For this class, Chef Korrie is going all out to help you create a stunning plant-based brunch featuring roasted vegetable mini chickpea frittatas, spiced tofu scramble with fresh veggies, veggie breakfast sausage patties, rosemary roasted potato wedges, cinnamon sugar baked donuts, blueberry lemon scones, sweet potato coffeecake with pecan crumble, raspberry crumb bars, and sparkling pomegranate spritzers.

Elevated One Bowl Meal – Michigan Winter

Tuesday, February 11, 6 – 8:30 pm
Instructor: Loghan Call

Learn some creative ways to make a delicious one bowl meal during our cold Michigan winters! We will learn how to use locally-sourced winter crops, the best grains, and most importantly, creative sauces that add delicious flavor to any dish. Chef Loghan will incorporate a variety of both cooked and raw ingredients to give you all of the inspiration needed to create your own plant-based one bowl meals.

Vegan Comfort Food

Wednesday, Feb. 19, 6 – 8:30 pm
Instructor: Ali Lopez

Are you enjoying a plant-based eating style but still occasionally miss some of your favorite comforting dishes that feature dairy? Chef Ali has come up with scrumptious vegan versions of a few classic comfort dishes that you will make. Dig into a big bowl of vegveeta dip, a lovely pot of creamy broccoli cauliflower soup, some delightful mushroom risotto, fantastic mac and cheez, and for dessert, cookie dough and chocolate pudding. Comfort food at its vegan best.

Nourishing Kids

Tuesday,  March 24, 6 – 8:30 pm
Instructor: Heather Campbell MS, RD

Ensuring your children get good nutrition doesn’t have to be complicated, expensive, or difficult. Registered Dietitian Heather Campbell will discuss tips and techniques for how to please even the pickiest eaters. The format of this class will be both hands-on and educational as we focus on easy ways to add great tasting vegetables and nutrient-dense foods to meals and snacks for kids of all ages. 


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

Loghan Call is a regenerative foods system chef and owner of Planted Cuisine. Loghan switched from a career in media to food after beginning to understand the connections between soil health and human health. Five years later, he has hosted dinner experiences centered around this core understanding throughout the United States. Now based in Traverse City, his work is centered around creating symbiotic relationships between the future leaders of our communities: farmers, doctors and chefs. Seeking fundamental change in the way we perceive and interact with food, Loghan is committed to seeing our communities recognize food as medicine and food as our number one priority. 

In the kitchen Loghan’s style of cooking has been on the cutting edge of the food as medicine movement. A few examples of how Loghan is showcasing the future of food to industry professionals and the public at large: chefs working for the farmer, showcasing how food created for optimal health can also be delicious and utilizing the diversity within the plant kingdom for spectacular dishes. For him, food can and has to be at the forefront of any conversation surrounding rural revitalization, community health and climate change.

Heather Campbell, MS, RD specializes in healing with whole foods. She has been a Registered Dietitian since 1994 and has a background in critical care nutrition. Heather believes good foods, containing enzymes, healthy fats and good bacteria are the building blocks of good health.  She teaches natural ways to detoxify your life and body.  Heather has worked with people from all walks of life, and seen countless disorders disappear when modern, refined foods were replaced with traditional foods.  She works at Whole Health Traverse City with a team of practitioners that have implemented a new way of thinking about health. This approach addresses the cause of illness and disease, instead of treating symptoms, and empowers individuals to take control of their own health. www.wholehealthtc.com

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 locally ever since.

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.

Ryan and Lisa Moberly are the owners of Rad.ish Vegan Street Food. Ryan has been a chef for over 13 years and Lisa was the inspiration for devoting their combined talents to vegan cuisine, as she has been vegan since she was 10 years old.