Saturday, February 16, 2019
10:00 AM - 1:00 PM

Tuition: $30  Materials: $5

Zlikrofi is a Slovene version of the more well-known Italian ravioli, meat- or cheese-filled pasta formed into triangles or squares. Zlikrofi can either be boiled or fried before serving.  Learn how to make the pasta dough and two fillings: meat and a spinach/cheese.  You will take home at least a dozen which will be ready for the pan or pot of boiling water.

About the Instructor: Mary Louise Icenhour is an Ely native and retired teacher who loves to share her passion for traditional skills and teaches our Pine Needle Basketry, Apple Strudel, Pasty and Canning classes  and serves on our Board of Directors.

Sunday, February 10, 2019
8:00 AM - 12:00 PM

Tuition: $40  Materials: $5

Apple strudel is a classic dessert of Eastern Europe that's savored by many Ely area residents. The word strudel refers to the effect of rolling up of a generous fruit filling in a paper-thin unleavened crust. Learn how to mix, knead, and pull genuine strudel dough the old fashioned way! Sure, store-bought phyllo dough offers a quick short cut, but handcrafted dough results in a delicate and buttery pastry -- the real deal. After pulling the dough, we will fold it with grated or sliced apples, sugar, cinnamon, and butter and then bake to perfection. Each student will take home a generous piece. Dessert is served!

About the Instructor: Mary Louise is an Ely native & retired teacher who loves to share her passion for traditional skills. She also teaches our Pine Needle Basketry, Walnut Potica, Pasty and Canning classes and serves on the Board of Directors.

Friday, February 8, 2019
1:00 PM - 5:00 PM
Tuition: $40  Materials: $5

Perhaps no traditional food is more closely associated with the Iron Range than pasties (pronounced “past-tees”). Brought here by Cornish miners, these hearty and healthy lunch pies are created from chopped fresh veggies (carrots, potatoes, onions, rutabagas), and meat (beef and pork), sealed and baked in delectable pastry shells.

Ely’s mining families appreciated how well they transported and held their heat in a lunch bucket and you’ll enjoy their great taste! In this class, you will learn how to prepare the filling, and how to roll and crimp the dough. You’ll take home a freshly-made pasty to bake and the skills to make more on your own!

About the Instructor: Mary Louise Icenhour is an Ely native and retired teacher who loves to share her passion for traditional skills. She also teaches our Pine Needle Basketry, Apple Strudel, Walnut Potica and Canning classes and serves on our Board of Directors.