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Butt? Of Course. 

Matriculating in pork

From red brick to ragtime to pork-love, some things scream "Arch City." St. Louisans, of course, adore their barbecued pork — others, like Texans, prefer barbecued beef — and we surely do privilege the grilled pork butt. So, if you're a regular barbecue practitioner, why not go back to school to refine your technique? "School" in this case is Whole Foods U., with its graduate-level course, the July Meat Class. This evening from 6:30 to 8 p.m. at Whole Foods' Brentwood store (1601 South Brentwood Boulevard), chef Glen Bahr conducts a tutorial in the smoky arts, utilizing butts, ribs and a lot of grilling expertise. The cost is $40, and porkpie hats are encouraged; you know it's best to wear a head covering when cooking. Call 314-968-7744 or visit to reserve a space.
Thu., July 24, 2008

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