“....at 35 [JJ is] also one of the few young chefs in America with the ability to look forward...and what Johnson sees on the horizon is rice.” Thank you @thegordinier and @esquire for this amazing article 🙏🏾Come by @fieldtripharlem to see what we’re all about, check out the full article in my stories! #riceisculture
When your wife tells you look good! Take us back to Barcelona. We miss you
The Carolina Gold Rice in our crispy chicken bowl at @fieldtripharlem comes from a farmer I’ve been working with for the last couple of years. We work closely with each of our rice suppliers to make sure that you are getting the most beautiful, flavorful, and purest rice available. We open tomorrow at 11:30, come thru to experience it for yourself! #RiceIsCulture
Have you had a chance to stop by @SpringPlace for my #priceless rooftop restaurant? Teaming up with @mastercard and some of the best chefs in the world, bringing that 🔥Afro-Caribbean flavor. We’re serving up a watermelon jicama salad with west African peanut sauce, clams on the half shell with asian pear & piri piri sauce, wagyu beef with uni and sticky rice, and tamarind coconut rice pops. Who’s coming through??
Take us back to Kyle and Meto’s wedding! Serious tears of joy watching my cousin marry his husband. The love was so real, what an amazing wedding (and the food was good, too 😉)! Looking forward to our kids growing up together- much love ❤️
#flashbackfriday to one of my favorite shoots - thanks @urbanafterthought #followthelight … you know more is always coming
Nothing like some bubbles to celebrate the opening of my new quick casual restaurant @fieldtripharlem ! #EnhanceYourMoments with @sanpellegrino_us and of course, a rice bowl from FIELDTRIP! #ad
Time moves fast! These dumplings are already 2 years old! We’re celebrating with their best friend, Elmo 🥳
Over the last few years people would always say “where is the black chef?” Well, here are 16 of them around the country cooking at the highest level and leading what to me are some of the best restaurants. I’m honored to be among @nytimes Black Chefs Changing Food in America. Link to the full article in my story. @nytcooking
The Shrimp Bowl @fieldtripharlem is served with unbleached and not enriched Sticky Rice sourced from Laos along with our house wok veggies, green curry sauce, and toasted coconut. It’s time for a trip- come through and grab one! #RiceIsCulture
I could not be more excited to announce that the official Grand Opening of @fieldtripharlem is tomorrow July 10th! Through my travels and research over the last couple of years, I have fallen in love with rice. This led me to FIELDTRIP, a rice bowl shop celebrating heirloom grains from around the world, with the goal of changing how we think about and consume rice. All the rices we use are freshly milled and never bleached or enriched and each tells a cultural story. FIELDTRIP’s location in my backyard of Harlem is close to my heart- I believe Harlem is the greatest community in the world, it’s given me so much in the 15 years I’ve lived here. Join me tomorrow from 12:00pm - 10:00pm at FIELDTRIP and let’s make this place an iconic Harlem staple. We’re at 109 Malcolm X Blvd, right off the 2 and 3 train at 116th. Join us on our FIELDTRIP! #riceisculture
That time of the year y’all... Okra season! I used to hate it but learned when you cook it right, it’s so good! Figure out how to get it crispy; a nice way to sauté it; and best yet, how to use the slime in the best way. Don’t believe me, just watch 😌
On Sunday July 14th, I’ll be whipping up brunch at @beardfoundation house with @lavazzausa - get your tickets now at the link in my bio! The menu will feature my coffee-spiced short rib frittata made with @lavazzausa coffee along with some other vibrant dishes like plantain crêpes with coffee-rum bananas 😋
Nicole Taylor was one of the first writers to cover me back in 2013 when she interviewed me for an Amtrak podcast. This week, she was named the Executive Food Editor for Thrillist- the only black woman in an executive editor position in any food publication in the country. So proud of you @foodculturist ! Keep moving 👏🏾
Juggling two restaurants, my family, and trying to stay fit can be tough, and definitely leaves me smelly at the end of the day. My normal deodorant isn’t cut out for the busy lifestyle– that’s why I’m partnering with @dovemencare for the #SmellsOfSummerChallenge. Their new formula doesn't irritate and lasts 48 hours, staying strong from a run in Central Park to long hours in the kitchen. Join the challenge with me this summer! First 10 people who share their favorite summer activity and why they’re making the switch from their old deo will receive a free Dove Men+Care Extra Fresh deodorant product. #dovemenpartner US residents only sponsored by Conopco, Inc. dba Unilever Winner will be contacted via DM No additional products will be given Not sponsored, endorsed, administered by or associated with Instagram. #sponsored
That time I got sprayed with champagne by Jacques Pepin... definitely worth it. 🍾 📸 @galdophoto
At @henrynomad we are constantly exploring new ingredients and techniques within the African Diaspora. Chef Omar Tate ( @coltrane215 ) created this beautiful dish, fluke cooked in banana leaf with a side of fonio- a superprotein grain that comes from West Africa. Served with a collard green goddess sauce. So proud of this team for cultural culinary moments like this that they bring to the dining room. PC: @questlovesfood
🔛🔝⛰! On top of Aspen mountain with some of the best names in food in the world. Obviously, called for a champagne shower 🍾 ! One incredible weekend for the books, thank you so much to @foodandwine and @notesfromacook. It’s a privilege to be a part of the iconic Food and Wine Classic with this amazing group of people. Shout out to @dwyanewade in the back! #fwclassic PC: @matthewdlyons
Greatest thing in the world is being a father! Happy father days to all the dads out there. 🤙🏽
Poppin’ bottles doesn’t always mean champagne. Pop a bottle of S.Pellegrino and #EnhanceYourMoments. Gentle bubbles are the perfect complement to any meal and my go-to here at the Food&Wine Classic in Aspen. @sanpellegrino_us #fwclassic #sponsored #spellxaspen
When people think of agriculture, they don’t immediately think of rice. Most people don’t think of rice as a particularly interesting crop, mainly due to the commoditization of rice in the U.S.- but its a central staple that sustains cultures across the globe. I’ve been studying rice for about 9 years now, tracing the histories of different grains and bringing them into the restaurant. Tomorrow, I’ll be discussing the various threats facing rice consumption and cultivation around the world with Lia Hamilton and @juliamoskin and New America. RSVP at the link in my bio.
Sunday’s with my dumplings! I use to come to NYC as a kid, I loved going to the icy lady. So today I gave my Myles and Taya their first Cuquito flavor cherry and coconut! Summer is here ☀️
New addition to @henrynomad happy hour... oxtail egg rolls 🔥🔥 3 dollars a piece from 3:30-6:00 at the Henry bar, who wants one??
You know you’re doing something right when 6th graders tell you their favorite vegetable is lemon sorrel! Edible schoolyard is doing some incredible work at PS 7 in East Harlem planting fruits, herbs, and vegetables and teaching students from age 5 about cooking and gardening. Imagine what the world would be like if all schools had a program like this. @esynyc
Incredible night back in the kitchen at @degustibusnyc . The first time I did a demo here was back in 2014, crazy to think how much has changed since then! Brought @savorbysam with me this time to showcase what’s been going on at @henrynomad and soon at @fieldtripharlem. Thanks to everyone that came out for the class 🙏🏾
My good friend @ljcmoney just told me she’s on a “plant-based diet,” so here’s some Nashville Hot Fried tofu. Does this count?
The first time I met Leah Chase was at the James Beard Awards in Chicago in 2016. We sat right next to each other. I had no idea what to say to her, but after she accepted her Lifetime Achievement award and dropped some knowledge on all of us during her speech, I had to introduce myself to her and her son. Leah Chase was truly a beautiful life and a gift to the culinary world. I so appreciate and admire what she introduced to American cuisine and culture as a chef and a social activist. Most importantly, she gave love to everyone and was loved by all. Rest In Peace, we will carry your torch. 🙏🏾 ❤️
5 hour smoked lamb shoulder 😋 I smoked this over Poconos cherry wood and charcoal. When it comes to grilling, you really don’t need anything fancy- this came out perfectly tender and smokey in my 50 dollar grill from Walmart! 😂 🔥 🔥
Kicking off summer the right way, Happy Memorial Day, back to the grind tomorrow!