Pork Down

Comments (0) By Paul Friswold Wednesday, Jan 30 2008

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Super Bowl, schmooperbowl. Football is about as exciting as filling out tax returns. But the food that goes along with this so-called "big game"? Oh, now the interest has been piqued. Barbecued meats in mass quantities? Enough beer to last for the entire pre-game show (check your listings, it's already begun) and the game itself? Chips and dips to cleanse the palate and fill up the corners whilst you're waiting for more barbecued meats? It's not just a normal Thursday night, it's Pigskin and Pork Ribs: The Tailgating and Football Party Class, from 6:30 to 8 p.m. at Whole Foods Market (1601 South Brentwood Boulevard, Brentwood). Your $40 class fee gains you the wisdom and experience of culinary director Ric Syberg. Syberg will walk you through a sweet-and-spicy pork baby- back rib recipe, introduce you to a round of dips (including a delectable little guacamole number) and recommend a few beers that go nicely with such manly fare. Class space is limited, so registration is recommended. Call 314-968-7744 or visit www.wholefoodsmarket.com to hold your place.
Thu., Jan. 31, 2008

Pork Down

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