Since 2020, chef Charlene Luo has hosted private dinners in her Bed Stuy living room. She engages this community through emphasizing the importance of ritual cooking - honoring Sichuan’s seasonal food traditions of the past. Whether curing and smoking sausages 腊肉香肠 on her roof during Lunar New Year or scrubbing pectin out of shoofly seeds to make summer ice jelly 冰粉, these time honored practices anchor her intentional approach to making everyday cooking a celebration.

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