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(Event) Chef JJ Johnson x Angela Yee Host ‘The Cookout’

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The South Beach Wine & Food Festival (SOBEWFF®)  announces the return of Chef JJ Johnson’s signature event “The Cookout, presented by Stella Artois, with co-host Angela Yee, acclaimed host of *Way Up with Angela Yee* and former co-host of the nationally syndicated The Breakfast Club, to celebrate the dynamic culinary heritage of the African Diaspora. The Cookout will take place on Saturday, February 22, 2025, 4:00 – 7:00 pm, at the iconic Eden Roc Miami Beach, located at 4525 Collins Avenue, Miami Beach

Last year’s chefs are seen celebrating  the vibrant flavors of African American and Caribbean Cuisine. Credit: SOBEWFF

BREAKING VIDEOS TO WATCH

Chef JJ Johnson stated, “The Cookout is a gathering place—it’s not a barbecue. It is where the culinary traditions of Black and Caribbean America come to life. At the Cookout at SOBEWFF, you will experience the robust rhythms and flavors of South Florida culture. It will be one of the best events you can attend all weekend!”

Yummy soul food by the sea!
Credit: The Cookout

This year’s event promises an unforgettable culinary journey featuring 12 celebrated chefs from across the country, each presenting signature dishes that reflect the depth and diversity of African American and Caribbean flavors. Set against the stunning backdrop around the pool of the Eden Roc’s beachside venue, **The Cookout** is where food lovers and culture enthusiasts alike come together to savor a truly unique culinary experience.

 

Featured 2025 Chefs Include:

 

  1. Chef Taneisha Bernal, executive chef, T Cooks with Flave, (Miami, FL)
  2. Chef Jorian Blair, culinary innovator, Dukanoo (Miami, FL)
  3. Chef Kia, founder, Kia Cooks (Orlando, FL)
  4. Chef O’Neil Blake, executive chef Eden Roc (Miami Beach FL)
  5. Joel Franklin, Owner, Phuse Ice Cream (Plantation, FL) 
  6. Chef JJ Johnson, founder of FIELDTRIP (New York, NY)
  7. Chef Travis Reece. founder, Chef Reece Kitchen (Davie, FL)
  8. Chef Michael Reed, Poppy & Seed/Poppy + Rose (Los Angeles, CA)
  9. Chef Daren Reid, founder, PurpleLit Oyster Company (Miami, FL)
  10. Chef Hugh Sinclair, founder of Chef Irie Spice (Fort Lauderdale, FL)
  11. Chef Christopher Walker, founder, Dub & Grub (Miami Gardens, FL) 
  12. Chef Manny Washington, founder, Chef Manny FD (Orlando, FL)

 

Musical vibes provided by internationally acclaimed DJ Too Much, who will bring the sounds of soul for an afternoon filled with flavorful discoveries and cultural pride.  Visit https://sobewff.org/cookout/ for more information.

 

CHECK OUT A RECIPE OFFERED EXCLUSIVELY TO RIGHT ON! DIGITAL

 

 

Chef JJ’s Lemon-Pepper Shrimp with Honey Lemon Pepper Sauce
Cook Time: 10 – 12 minutes
Prep Time: 15 – 20 minutes
Servings: 2 – 3 servings
Technique Tip: Fry for 4 – 6 min so the shrimp is tender
Ingredients:
For the fried shrimp
  • Zest of 2-3 lemons
  • ½ cup diced Birds Eye Chilies
  • ¼ bunch parsley
  • ¾ quart blended oil
  • 10 pcs shrimp (shells removed, tails kept on)
  • 2 egg whites (enough to coat shrimp)
  • 1 cup potato starch (enough to coat shrimp)
  • 1 pinch of salt
  • 1 cup of vegetable oil for frying
For the honey lemon pepper sauce:
  • ½ cup butter
  • ½ cup honey
  • 2 pcs garlic, minced
  • Zest of 2-3 lemons
  • ¼ tsp black pepper
  • 1 tbsp hot sauce
  • ¼ cup lemon juice
Chopped scallions for garnish
Preparation:
  1. Clean and prepare the shrimp by removing the shells and leaving the tails on.
  2. Make the marinade for the shrimp by combining the lemon zest, birds eye chilies, parsley, and blended oil into a storage container.
  3. Take the peeled shrimp and combine with the marinade. For best results, allow to marinade for 30 minutes. Set aside while preparing the rest of the ingredients and sauce.
  4. Put two egg whites in one bowl and set aside.
  5. Add 1 cup of potato starch to a separate bowl, add a pinch of salt, and set aside.
  6. Start preparing the honey butter sauce in a separate pan by melting the butter over medium heat.
  7. Stir in honey, garlic, lemon zest, black pepper, and hot sauce into the butter for about 10 minutes or until well combined in the pan.
  8. Remove the mixture from heat and mix in the lemon juice to finish the sauce.
  9. Take your marinated shrimp and dredge in the bowl filled with egg whites, ensuring an even layer coats each piece.
  10. Remove the shrimp from the egg white mixture and transfer to the bowl with potato starch. Toss the shrimp well to coat it with potato starch.
  11. Preheat a pan with 1 cup of oil to prepare for frying.
  12. Fry the shrimp for 2 – 3 minutes on each side (for a total of 4-6 minutes) or until golden brown and crispy and set aside.
  13. Drizzle the prepared sauce over the fried shrimp.
  14. Garnish with freshly chopped scallions, serve immediately, and enjoy!