Limited Tickets Still Available

Limited Tickets
Still Available

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Dinner hosted by JJ Johnson and Kurtis Jantz part of The New York Times Dinner Series

Friday, February 23
7:00 PM - 10:00 PM

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What's Included

All food and drink is included at this event.

Dress Code: Smart Casual

A polished yet relaxed look. Opt for slacks, button-down tops and dresses. Low heels or dressy flats optional.




21 years of age and older


Embark on a unique culinary journey orchestrated by Chef JJ Johnson, celebrated for his innovative Caribbean-infused cuisine featured at FIELDTRIP, and Chef Kurtis Jantz, whose executive tenure at prestigious resorts reflects a diverse culinary expertise. Johnson, a James Beard Foundation Book Award-winning chef and TV personality, redefines rice as a hero ingredient, sourcing global recipes for his made-to-order rice bowl concept. Jantz, hailing from Nago, Okinawa, Japan, graduated from a Kansas City culinary school, advancing to executive roles at esteemed locales like Trump International Beach Resort. With accolades in hospitality and an Advanced Sommelier certificate, Jantz shares his expertise globally through seminars. This collaboration honors the culinary world's diversity, offering a boldly flavored menu perfectly complemented by selections from Southern Glazer’s Wine & Spirits portfolio. Join this exceptional chef pairing at Joliet in Miami Beach, for an exploration of rice-focused dishes artfully paired with exquisite wine and spirits, promising a dining experience that transcends cultural boundaries.

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Additional Event Information

Guests will be assigned seating prior to this event. We can only guarantee that tickets purchased within the same transaction will be seated together. If you would like to be seated with another guest(s) who purchased ticket(s) separately, please send your request via email to [email protected]. The Festival cannot guarantee the accommodation of specific dietary requirements (including preferences and allergies) at this event. Please contact us at [email protected] no later than two (2) weeks prior to this event to inquire if the venue and chefs can assist with your request.

100% of net proceeds from the Festival benefit students of the Chaplin School of Hospitality & Tourism Management at Florida International University who assist Festival organizers in all aspects, including Festival planning, logistics and overall execution.

All guests must adhere to the Festival bag policy.

To request materials in accessible format, register a service animal and or secure an accommodation, please contact FIU’s Office of Civil Rights Compliance and Accessibility (OCRCA) at 305.348.2785 or [email protected] at least two weeks in advance of the event or at the earliest possible opportunity.

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