From the Wing Luke web site, "Learn how to make Japanese noodle dishes. Teaching chef Shirley Karasawa will show you how to use udon (a thick, wheat-flour noodle) and soba (a thin, buckwheat-flour noodle) in soups and stir-fries. Dishes include Chicken and Vegetable Yakisoba, Pork Curry Udon, and Buckwheat Soba Noodles topped with scallion and Kozami Nori and with a Dashi Tsuyu dipping sauce. Shirley Karasawa is an American born in Paris, France and raised in Tokyo, Japan. She has taught classes at Williams Sonoma, Whole Foods, Tom Douglas' Summer Camp, and the Dahlia Workshop. You can check out her blog at www.lovelylanvin.com. Part of the Tateuchi Story Theatre Performing Arts Series sponsored by the Atsuhiko and Ina Goodwin Tateuchi Foundation. $30 for General Admission, $25 for Members; Admission includes a free soba plate. Space is limited. | In Community Hall at The Wing."