Big names in Texas chef circles will be starring at three events this week as part of the annual convention of the International Association of Culinary Professionals, in Austin. The general public can attend this trio of events (which are some of the best of the convention); the rest of the seminars are open only to IACP members. There’s still time to buy tickets: WEDNESDAY, JUNE 1, 8-10:30 p.m. At the Hotel Saint Cecilia. Tyson Cole, recent co-winner of the James Beard Foundation award as Best Chef Southwest and chef-owner of Uchi and Uchiko restaurants, will showcase creating tasty food from healthy ingredients at the “Three Hot Chefs” event. Other chefs are Holly Smith, chef at Cafe Juanita in Kirkland, Washington; and Brad Farmerie, executive chef of the James Beard-awarded restaurant Public in New York City. Go to TheCulinaryTrust,org to buy tickets. $135. FRIDAY, JUNE 3, 7-10 p.m. David Garrido, chef-owner of Garrido’s in Austin, is competing against four other Texas chefs at the “Edible Austin Wine Food Match,” a dinner combining Texas wines with compatible foods. It benefits the Texas Center for Wine and Culinary Arts. Other competitors are from Hudson’s on the Bend in Austin; Bin 555 [pictured] in San Antonio; and Garrido’s in Austin. Go to EdibleAustin.com and scroll down to buy tickets. $100. SATURDAY, JUNE 4, 6-9 p.m. Hoover Alexander, of Hoover’s Cooking in Austin, Jesse Griffiths of Dai Due, and Lou Lambert and Larry McGuire of Lamberts Downtown Barbecue are cooking up Texas barbecue specialties at the “Up In Smoke” grand finale tasting. It’s co-sponsored by Foodways Texas, a new grassroots organization dedicated to studying Texas’s food culture, past and present. Go to the IACP website and scroll down to buy tickets. $65.
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