Classes

Winter Cooking Classes at Oryana

Oryana cooking classes are hands-on and fun. Whatever your level of expertise in the kitchen, you’ll always learn something new and exciting. We’ve earned a reputation for great instruction by offering culinary expertise from our talented chefs as well as a diversity of local chefs and culinary instructors. Our classes fill up quickly so sign up early!
 

The Fundamentals of Raw Cuisine
Tuesday, March 13, 6 - 8:30 pm
Instructor: Carol Buckel

(This class is full!)

Join Carol in creating raw food dishes that will give your body the nutrition it needs to thrive. We will discuss the “Why raw?” question, and raw kitchen essentials. Bring your questions and your appetites; we will be making and eating veggie wraps, fettucini alfredo, almond paté, walnut fudge, and ice cream with cacao sauce.

A Vegan Whole Foods Feast
Tuesday, March 27, 6 - 8:30 pm
Instructor: Alison Arthur

(This class is full!)

Learn to create hearty vegan dishes that are health-supportive, economical, and just plain delicious. Recipes utilize whole, plant-based foods. In this hands-on class you will make and savor dishes including Ginger Baked Tofu, Aduki Beans and Wheat Berries, Millet and Quinoa Pilaf, Beet Parsnip Puree, and Fresh Fruit Kanten.

Pizza 101
Tuesday, April 10, 6 - 8:30 pm
Instructor: Luise Bolleber
Who doesn’t love pizza? Great for kids and adults alike, pizza is an easy, delicious, and healthy weeknight supper. Learn how easy and fast it is to make your own crust from scratch. We will experiment with tasty toppings and sauces, both traditional and unique. Come join us for this fun, hands-on class where everyone will have a chance to mix, knead, roll out, and bake their own pizza.

Easy Soups and Sides
Tuesday, April 24, 6 - 8:30 pm
Instructor: Sharon Flesher

A simple, hearty soup can be the base of an almost instant meal. Learn how to create a few basic but delicious soups that can be adapted for seasonal ingredients and paired with salad and/or bread for a satisfying meal that will taste like you spent all day in the kitchen. Recipes will include Cacao Chili, Velvety Squash Soup, Miso Soup, and Quick Cornbread, among others.

Class information:

Cost: $25/members  • $30/non-members

Location: Classes take place at the Grace Episcopal Church located at 341 Washington Street in Traverse City. 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 12 people. A minimum of 6 people is needed to hold each class.

You must be at least 15 years old to register. Children 12 and older may register if accompanied by an adult.

Register for classes at the Oryana Customer Service desk.

What to wear: For hands-on classes, please wear comfortable clothes, closed toe shoes, and tie your hair back.

What to bring: For hands-on 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.

About the Instructors

Alison Arthur is a Living Arts Guide with a focus on directing individuals & groups toward radiant health, peace, and joy-filled lives through cooking and yoga. She is a certified Bikram Yoga instructor and graduate of the Kushi Institute.

Luise Bolleber completed the chef’s training program at the Natural Gourmet Institute in New York City in 1997. She was the kitchen manager at Oryana for five years until 2003 and continues to be passionate about preparing food that is not only delicious, but health-supportive as well.

A student of natural health throughout her adult life, Carol Buckel is a Raw Chef III Instructor certified through the Creative Health Institute founded by Dr. Ann Wigmore. Additionally, Carol is certified by raw foods consultant Alissa Cohen. Carol believes that eating whole foods, including as many raw foods as possible, is the best way to maintain our health.

Sharon Flesher was born and raised in North Carolina, where she was inducted by her grandmothers into a long line of Southern cooks. For the past 25 years, she has continued to explore the world of food as a professional journalist, full-time mom, avid cookbook collector, and amateur food blogger. While she now cooks things her grandmothers never imagined, she has not forgotten their most important teaching, to infuse it all with love.