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Chefs to the Max

The final menu was announced today for the "Chefs to the Max" dinner on Sunday. This is an over-the-top kick off to a series of culinary events to raise awareness and dollars for Max and his family. These chefs have dropped everything to pull together this spectacular dinner, and I think we can all agree that Max would approve their menu selections in his honor.

KC 

MENU ANNOUNCED FOR LAUNCH OF “CHEFS TO THE MAX” THIS SUNDAY, JAN. 19 
 
LAS VEGAS (Jan. 14, 2014) – The much-anticipated menu for the launch of this Sunday’s Chefs to the Max has been announced. The event will take place at Chef Rick Moonen’s Rx Boiler Room at Mandalay Bay. The dinner will be the first of a series to benefit critically injured Las Vegas-based food journalist Max Jacobson. On this special night, one-hundred percent of the proceeds will go to benefit Jacobson directly. 

The stunning line-up of chefs now include (in alphabetical order):
• Megan Bringas
• Kim Canteenwalla
• Shirley Chung
• John Church
• Saipin Chutima
• Barry Dakake
• Susan Feniger
• Bobby Flay
• Hubert Keller
• Thomas Keller
• Rick Moonen
• Grant MacPherson
• Mary Sue Milliken
• Bradley Ogden
• Luciano Pellegrini
• Vincent Pilon
• Pino Posteraro
• Vincent Pouessel
• Joey Romano and Megan Romano
• Angelo Sosa
• David Walzog

Southern Wine and Spirits will serve as the evening’s beverage and mixology sponsor. Bread will be provided by Granello Bakery and coffee will be provided by Illy.

Cocktails and hors d’oeuvres will be served from 6 to 7 p.m., followed by a 7-course dinner from 7 to 10 p.m. 

For the menu, chefs are preparing side-by-side courses. Highlights include: 

SEAFOOD BASED THEME
Kauai sweet prawn with caviar citrus butter
Prepared by David Walzog

MEAT BASED THEME
Beijing spiced lamb breast with fermented chive blossom puree, mix herbs and pomegranate Prepared by Shirley Chung

VEGETARIAN BASED THEME
Plantain croquetta with goat cheese-black bean filling, pickled poblano relish, smoked chili foam and plantain crisp

Butternut squash pancake with huitlacoche mouss, sunchoke salsa, spiced pumpkin seeds and epozote

Fresh squeezed juice bar
Verde:  jalapeño herb with finger lime caviar
Prepared by Mary Sue Milliken and Susan Feniger

PORK BASED THEME
Bacon wrapped bacon-n-egg with braised Niman ranch pork belly wrapped in Nueske’s bacon on brioche toast with tomato jam, avocado and sunny side quail egg
Prepared by Johnny Church

7-COURSE DINNER AND WINE PAIRING
Sashimi of Japanese snapper with dill salad, turmeric and white chocolate
Prepared by Angelo Sosa

Chilled Beef à la Ficelle martini with creamy horseradish panna-cotta and perigord truffles
Prepared by Vincent Pouessel

Dr. Thanisch Bernkasteler Badstube Riesling Kabinett, 2011

FIRST COURSE - SOUP COURSE
Trio of Duck Pot Au Feu with Black Truffles with duck Consommé en Croute with Braised Breast, Rare Breast and Leg Confit
Prepared by Joseph Romano

Butternut squash and apple soup, poured table-side over Dungeness crab salad
Prepared by Bradley Ogden

Louis Latour Puligny-Montrachet, 2011

SECOND COURSE - SHELLFISH COURSE
Nantucket Bay scallops and prawn tasting
Ceviche, gratin and provençale
Prepared by Kim Canteenwalla

New Bedford sea scallops 
Maine lobster and white truffles
Prepared by Barry S. Dakake

Patz & Hall Dutton Ranch Chardonnay, 2011

THIRD COURSE - FISH COURSE
Chili Seared Kona Kampachi 
Avocado, ruby red grapefruit and yuzu butter sauce
Prepared by Rick Moonen

Kona Kampachi 
Korean red pepper-tangerine glaze, pickled Brussels sprouts relish and quail egg
Prepared by Bobby Flay

Heitz Sauvignon Blanc, 2012

FOURTH COURSE - POULTRY COURSE
Khao Soi with quail
Egg noodles, pickled vegetables, lime and chili paste
Prepared by Saipin Chutima

Poulet Rôti à La Façon de Grand Mère
Roast chicken with fingerling potatoes, bacon lardons, pearl onions, button mushrooms and chicken jus
Prepared by Thomas Keller

Domaine Serene Jerusalem Hill Vineyard Pinot Noir, 2010

FIFTH COURSE – PASTA COURSE
Crespella Filled with Burrata
Black winter truffles from perigord  
Prepared by Pino Posteraro

Raviolo stuffed with cassoeula Milanese 
Taleggio fondue sauce
Prepared by Luciano Pelligrini

Il Borro, 2009

SIXTH COURSE - MEAT COURSE
Max’s favorite braised Wagyu beef cheeks “Rossini style”
Seared Hudson Valley foie gras and black truffle sauce
Prepared by Hubert Keller

Ginseng braised grass-feed beef oxtail 
Brick pastry, kumquat marmalade and natural jus
Prepared by Grant MacPherson

Darioush Cabernet Sauvignon, 2010

INTERMEZZO
Gelato al Limoncello
Prepared by Luciano Pelligrini

SEVENTH COURSE - DESSERT COURSE
Dark chocolate salted caramel bombe 
Cocoa nib ice cream
Prepared by Megan Romano

Yuzu and Matcha Green Tea Torte
Toasted Almond & Blood Orange Mimosa
Prepared by Megan Bringas

Adelsheim Deglacé Pinot Noir 2012

PETIT FOURS AND COFFEE SERVICE
Bonbons

Dark Chocolate Enrobed:
• Yuzu jelly with Earl Grey tea ganache
• Coffee caramel ganache  
• Porto –cassis ganache   
• Passion fruit jelly with banana ganache  

Milk Chocolate Enrobed:
• Coconut praline with passion fruit ganache  
• Salted peanut praline with raspberry jelly  
Prepared by Vincent Pilon

Two days before Christmas 2013, Jacobson was struck by a car while in the crosswalk at Windmill Parkway and Pecos Road as he walked from home to the gym. He sustained severe brain trauma from the accident. He remains in critical condition at Kindred Healthcare.

Jacobson is currently Vegas Seven’s restaurant reviewer. Prior to that, he covered Orange County for the Los Angeles Times for 15 years. He moved to Las Vegas in 1999 to be the lead critic for Las Vegas Life. He has also written for numerous national culinary publications including Saveur and Gourmet. Jacobson recently co-authored “Eating Las Vegas” with fellow food critics Al Mancini and John Curtas.

Tickets for the dinner cost $1,000 per person* and are available for purchase by calling Rx Boiler Room at (702) 632-9305 or email info@RxBoilerRoom.com (Subject: Chefs to the Max). A credit card will be needed to guarantee seats.

For more information about the “Chefs to the Max” dinner series, go to www.Facebook.com/ChefstotheMax. Additional events will be announced shortly.

For those unable to attend the first dinner, there are two ways people can donate to the family: via www.PayPal.com using the address, ChefstotheMax@gmail.com or via Wells Fargo:
Name: Setu Jacobson
Account: 3110223066
Routing: 582506501
Wire Routing: 121000248
 
For updates on his condition and for the community to post messages for the family, please go to www.CaringBridge.org/Visit/MaxJacobson. (Please note monetary donations should not be made through the CaringBridge site, but rather to the Wells Fargo account directly.)  
 
For additional questions, please contact the family’s representative Katie Conway at katie@elizabethblau.com.

For chefs and restaurateurs interested in hosting future “Chefs to the Max” events, please contact Al Mancini at almancinivegas@gmail.com. 

*Price does not include tax and gratuity. 
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Comments

2 Comments

Karen Loftus
By Karen Loftus
What an amazing menu and event. Max would definitely approve of that menu. WOW! Hats off to all of the chefs for their generosity and their time and to you Katie for all that you are doing and have done. Best to all & continued prayers for Max and Setu....Karen Loftus
Wendy Keller
By Wendy Keller
This is so spectacular, and no less than our friend deserves.
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