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Cook It Raw

CIR150.jpg"So what should be expected by those who were fortunate enough to get their hands on tickets for the now sold-out event? 'They should expect to be blown away by how barbecue can be interpreted and in how many different ways it can be interpreted,' [Alessandro] Porcelli says." Writer Robert Moss interviews the founder and director of the upcoming Cook It Raw event in Charleston. Porcelli explains why BBQ Perspectives, the public component of the week, on October 26 will be a can't miss afternoon of culinary innovation. [CP]

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