ICCA kicks off 2019 in the Lone Star State as we head to Austin, TX from March 20th – 22nd. It’s been over 10 years since ICCA stopped in ATX and the culinary scene has grown well beyond the barbecue and Tex-Mex that put it on the map. During this full two-day Immersion, as an ICCA member you’ll get an in depth look at the restaurants and chefs that are keeping foodies coming to Austin beyond the meat and tacos (there will be both of those too)! Easy Tiger, led by Head Doughpuncher David Norman, has been named one of the best beer gardens in the nation, as well as one of the top bakeries. Norman’s breads can also be spotted in some of Austin’s top restaurants, including Whole Foods Flagship store.
Barbecue legend Aaron Franklin recently teamed up with the JBF 2011 Best Chef: Southwest winner Tyson Cole to open Loro, an Asian smokehouse. Cole received national acclaim for Uchi and Uchiko before expanding into Dallas, Houston and Denver. Dinner on Wednesday night of the Immersion will be hosted at Uchiko.
Head out to the Texas Hill Country to see the barbecue pit at The Salt Lick with owner Scott Roberts, who will take us on a tour of the property and we’ll get to taste wine from grapes grown on the property. Jester King Brewery brews authentic farmhouse ales and is located on 165 acres of preserved land in the Hill Country. As Austin continues to grow and green space becomes less common, Jester King is devoted to maintaining the land and has recently planted a variety of fruits and vegetables, including hops and wine grapes. Back in town, Chef Iliana de la Vega of El Naranjo will prepare a special Oaxacan menu for our group. Iliana was featured on the cover of Bon Appetit magazine in 2003 for her restaurant in Oaxaca before moving to Texas to help open the Latin Cuisine program at the Culinary Institute of America in San Antonio. 
As an ICCA member, once you arrive at the hotel in Austin, all costs are paid for by the association and our generous sponsors! That includes your hotel room and transportation throughout the Immersion plus all tastings, activities and meals during the entire event.
This event is limited to 15 members and 5 sponsors so don’t wait. To RSVP, please email rsvp@iccachefs.com and secure your spot today! Check out ICCA video tour of Salt Lick BBQ from 2008.
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