CHEF JOE “JJ” JOHNSON hosted four immersive, multi-course dinners at Diri, his pop up restaurant at the Sacred Space in Wynwood. Thierry Isambert’s team helped Chef JJ prepare an innovative Haitian fusion menu for this sold-out event.
In 2013, Chef JJ helped create the world’s first Afro-Asian-American cuisine at The Cecil in New York. This helped the restaurant win the Esquire Magazine’s highly sought after “Best New Restaurant” award in 2014. His other accolades include being recognized by the James Beard Foundation as a Rising Star Award semifinalist, being selected as an Eater Young Gun, a star Chef’s Rising Star and being named on both the Forbes and Zagat “30 under 30” lists!
This week he wowed a select group of Miami foodies with his innovative, multicultural combination of flavors and creative beverage pairings. His tantalizing Wild Blue Cobia appetizer with Grilled Mango, Lychee Chili Broth and Rice Crunch was served with a Pineapple Infused Sour, featuring Pisco, Lemon Juice, Eggwhite and Garam Marsala Simple Syrup.
Thierry Isambert’s sous chef, Anthony Doss Ramesh, prepared Chef JJ’s fresh naans, brushed with melted butter and sprinkled with sesame seeds and pink peppercorn.
This event was ALL about the food, and Miami food bloggers, Chat Chow Tv, were there. Check out their blog at www.chatchow.com (and @chatchowtv on Instagram.) The evening ended on a high note with Pina Colada Cotton Candy on glow sticks!
This event was made possible by Infiniti and Vox Media.
Photo courtesy of ChefJJ : "Fresh Naan straight out of the Tandoor oven! Brushed with melted butter, sprinkled with sesame seeds & pink peppercorn."
Photo courtesy of Chef JJ : Cocktail pairings | The first course was accompanied by pineapple infused pisco sour with garam marsala simple syrup
Photos: Social Christi Media
