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.

Fermentation Class
Interested in teaching a class for Oryana? Let us know!

Cancellation Policy – Classes are refundable up to 48 hours before the class. Please contact us if you need to make a change to your registration.

Class Waiting List – If the class you want to take is full, email us to have your name added to a waiting list.


Make Your Own Bagels

Tuesday, October 11, 6 – 8:30 pm
Instructor: Ethan Colyer
Cost: $35 Oryana owners/$40 non-owners

Have you ever had a warm bagel fresh from the oven? Now is your chance to learn to make fresh bagels at home! Avid baker and former Oryana bakery team member, Ethan Coyler, will teach a hands-on class on how to proof, shape, boil, and bake a batch of bagels. Each student will go home with the start of a batch to make at home and a recipe for perfect homemade bagels. Break out the cream cheese!

Chocolate Truffles & Mousse with Grocer’s Daughter Chocolate

Thursday, October 27, 6 – 8pm
Instructors: Jody & DC Hayden
Cost: $35 Oryana owners/$40 non-owners

Join Jody and DC Hayden from Grocer’s Daughter Chocolate for an evening of decadence! We’ll make rustic truffles and chocolate mousse, perfect to add to your holiday dessert repertoire and enjoy a tasting of chocolates from nibs to white chocolate. Explore the nuanced flavors of chocolates from different places around the globe and learn about the origin of chocolate, the tropical fruit called cacao!

Layering Flavors: How to Enhance the Flavor of Any Dish

Tuesday, November 1

Tuesday, November 1, 6 – 8:30pm
Instructor: Michelle Rodriguez
Cost: $35 Oryana owners/$40 non-owners

Learn how to enhance the flavor of any dish through layering flavors. Cooking is the art of enhancing and balancing the flavors of sweet, salty, umami, bitter, and sour and Michelle will help you hone your flavor skills in this class. Together you will make delicious Roasted Red Pepper and Tomato Harissa Soup, Wild Mushroom Risotto, and Pumpkin Panna Cotta for a sweet ending.

Plant-Based Indian

Thursday, November 10, 6 – 8:30pm
Instructors: Tarah Elhardan & Satya Pillay
Cost: $35 Oryana owners/$40 non-owners

Indian cuisine, known for its diverse and warm, complex flavors, lends itself perfectly to plant-based cooking. Join Tarah and Satya of Zest Plant-Based Kitchen in Traverse City for an evening of hands-on cooking as they walk through prepare some of their best-selling dishes: savory chili bites (bhajiyas), tomato and coconut red lentil stew (dal), and spicy braised cabbage and cauliflower (khubi fry).

Mushroom Foraging 101

Tuesday, November 15, 6 – 8pm
Instructors: Jill & Aaron Grenchik
Cost: $35 Oryana owners/$40 non-owners

Do you love morel mushrooms but never seem to find them? What if we told you that there are other choice mushroom varieties commonly found right in our Northern Michigan forests? Here is your chance to join certified mushroom experts Jill and Aaron Grenchik as they instruct you on how to begin the hunt for some of these woodsy treats. In addition to an informative presentation, they will craft a divine Cream of Mushroom Soup perfect for a chilly evening.

Cheese Tasting 101

Tuesday, December 13, 6 – 8pm
Instructor: Sue Kurta
Cost: $35 Oryana owners/$40 non-owners

Join Sue Kurta of Boss Mouse Cheese for a cheese extravaganza. Nibble and sip your way through this delicious 90-minute class. You will learn how to put together an impressive cheese course or platter, while hearing the history of one of humanity’s oldest foods. Enjoy local cheese and wines and leave with the tools to put together perfect cheese and wine pairings.


Meet Our Instructors

Tarah Elharden & Satya Pillay are a local husband and wife team passionate about plant-based eating and offering plant-based options to the Traverse City community with their restaurant, Zest Plant-Based Kitchen in downtown TC.

Jody Hayden has devoted her entire career to elevating the specialty coffee and chocolate industries. In 2001, she co-founded Michigan’s first fair trade coffee roaster, Higher Grounds Trading Co, and served several terms on the Board of Directors of Cooperative Coffees, a unique green bean importing cooperative of mission-driven coffee roasters throughout the United States and Canada. Jody has led over 30 consumer delegations to coffee and cacao growing regions in Central America, South America and Africa. She currently serves on the Board of Directors of the Heirloom Cacao Preservation Fund and volunteers with several local non-profits in the Traverse City, MI area. 

DC Hayden began his career in cinematography, studying and receiving a B.A. in Cinematography from Brooks Institute of Photography and Cinematography. Always having a passion for the intersection of fine food and art, chocolate was a natural evolution for DC and matched his skill set perfectly. DC Hayden has studied confectionary at the Chocolate Academy in Chicago, taking their advanced courses on confection and ganache balancing. He’s also received advanced training from Valhrona and Carpigiani for balancing and developing gelato recipes. As a business owner DC is dedicated to education. In the chocolate shop he’s regularly leading discussions on new techniques and theory. 

Jody and DC live in Traverse City, Michigan with their two young boys, Charlie & Arlo, along with their dog Bubs and 2 cats, Spooky and Boo.

If Jill and Aaron Grenchik aren’t in the woods harvesting wild foraged mushrooms, you can find them at the Traverse City Farmers Market. Owners of Great Lakes Treats, Jill and Aaron are certified mushroom experts who specialize in the sales of seasonal culinary and medicinal mushrooms.  They teach classes both locally and through the Department of Natural Resources’ Outdoor Skills Academy and are always willing to share their love of the outdoors.  Jill has a background in Hospitality and Culinary Arts and is passionate about sharing her craft for finding unique ways for incorporating wild foraged mushroom bounty into meals while both have a knack for scouting out these elusive culinary treasures.

Sue Kurta is the founder/owner of Boss Mouse Cheese in Kingsley, Michigan, where she makes one wheel of cheese at a time on an historic 1867 Michigan Centennial farm, using pasteurized, grass-fed cow’s milk.


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