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Visiting Professor from Japan Workshop Workshop – Day 1
March 13 @ 9:00 am - 3:30 pm
Lesson: Shoka Curriculum and Shoka Nishuike
Cost: $40.00 Members, $45.00 non-member, $15.00 Observer, Lunch $15.00 (includes gratutity)
Professor Yusuke Takabayashi is originally from Shizuoka Prefecture and lives in Kyoto, Japan. He is now a member of the Ikenobo Kyoto Chapter.
Professor Takabayashi began his study of Ikenobo ikebana in 2010, and in 2015, he completed the Advanced Course of the Ikenobo Central Training Institute, Ikenobo Headquarters, Kyoto. He has since completed the Special Advanced Courses in Rikka of the Ikenobo Central Training Institute.
Professor Takabayashi teaches ikebana at Ikenobo Junior College.
In addition to his teaching and study of Ikenobo, Professor Takabayashi enjoys visiting many places in Kyoto.
Please respond to all RSVPs before the registration deadline, to ensure the appropriate number of materials are purchased. If you register and cannot attend, please correct your RSVP before the deadline. Otherwise there will be a $15.00 “no-show” charge to pay for your floral materials.
Make checks out to Ikenobo of Arizona and include a note to indicate the workshop and lunch choice selected. Checks should be sent to Michele Nguyen, 11859 N. 111th Way, Scottsdale, AZ 85259. This will hold your place in class. Your canceled check will be your receipt. If you have questions, please contact Toby Schmich at (480) 310-3151 or via email at firstname.lastname@example.org
Space is limited, so please RSVP early!
Lunch: $15.00 (includes gratutity)
LUNCH MENU FOR WEDNESDAY MARCH 13, 2019.
- Premium Sandwich Boxes:
Choose one. Each includes a side of fruit salad, pasta salad, and cookie).
* Roast Beef and Cheddar.
* Ham and Swiss.
Choose one. Each includes dinner roll, butter, and cookie.
*Chicken Caesar, Caesar Dressing.
* Garden Salad with Ham & Swiss (honey/mustard dressing)
* Gluten-free Thai Chicken Lettuce Wraps
(Thai chicken, peanuts, jalapenos, basil, mint, cilantro, shredded carrots, red onion, lettuce leaves with sweet chili sauce and a coconut and oat cookie.)