December Updates
I'm back!
First official The Baodega update in a few months… I had a second procedure done last week (hardware removal) which set me back slightly, but I’m working to get back on track. Besides spending like… 2 hours a day at the gym (45 min of that is just walking on the treadmill), I’ve been icing my knee a few times everyday and doing everything I can to get back to cooking full time. A funny thing I’ve noticed is that it gets really sore when it’s about to rain, but I feel so much better now that I’m able to walk around relatively normally and go about my daily routine.
I’m excited to announce… I’m going to start hosting supperclubs again! I’m easing back into it (my previous monthly 8-supperclub schedule won’t be feasible for a long time), but The Baodega’s comeback weekend will be December 19 & 20. Thanks so much for being patient with me.
So so so excited to cook for you all again <3
Please read through the FAQ on the ticket page before purchasing. All tickets are non-refundable, no exceptions.
And as always, if you’re looking to book more than 3 seats at a dinner, please email me directly at charlene@thebaodega.com to book the whole table for a private dinner on another night instead (10 seats). This is to encourage more parties to attend communal dinners and increase the chances that everyone gets to meet someone new. I’m at capacity for December but my books are open for January!
Just a reminder that I still have some Last Supperclub t-shirts— please take them off my hands!
The last few months I’ve been experimenting a lot with homemade tofu and century eggs—the goal is to eventually incorporate them into the supperclub menu. I’m also working on a Tofu Series here on Substack where I go into depth about the history, science, and process of making various types of 豆腐. Part 1, about 豆花 dòuhuā silken tofu, is live! I’m working on Part 2 about Soymilk, and another piece about century eggs. Expect those in the coming few weeks :)
That’s all for now! Happy holidays!