Acclaimed Chef JJ Johnson and Blue LLama Jazz Club Fuse Afro-Caribbean Flavors in Epic Collaboration

Photo Credit: Courtesy of Chef JJ Johnson Nestled in downtown Ann Arbor, the Blue LLama Jazz Club, constructed between 1916 and 1925, is more than a historical gem blending classic design with modern art deco flair—it’s also the stage for acclaimed restaurateur, TV host, and James Beard Award-winning cookbook author, Chef JJ Johnson. Chef JJ recently announced his venture into the Midwest as Blue LLama Jazz Club’s new Creative Culinary Director. Collaborating with Blue LLama’s founder, entrepreneur Don Hicks, Chef JJ has implemented an innovative culinary program that complements the club’s vibrant jazz performances as it celebrates its fifth anniversary. Chef JJ infuses each dish with his personal touch, drawing from his diverse background and upbringing, which includes Puerto Rican, Asian, and African roots. With locally sourced ingredients in every dish, African influences are in the Leeks Yassa (alliums, dijon sauce, citrus, pistachios) and West African Peanut Sauce & Goat Noodles (braised goat, peanuts, roasted tomatoes, chiles, green peas, savoy cabbage, udon). Caribbean flavors are highlighted in dishes such as Jerk Prawns (served head-on with JJ’s signature jerk and citrus) and Perch Escovitch (cornmeal dusted, green papaya, poblano, red and green pepper, carrots, scotch bonnet). “A lot of these flavors...