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Max Jacobson - get well soon

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Saw a mention from SI Virbila. Apparently, Max was hit by a SUV and is/was in critical condition. If anyone has more info...,

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  1. It was reported that he is still in critical condition and has brain damage.

    1. Awful news, but thanks so much for bringing this to our attention.

      1. It appears to be an ongoing critical care case at this point. Probably my favorite local food writer, and truly unfortunate given the circumstances.

        http://endoedibles.com

        1. There will be a special fund-raising dinner for Max on Sunday night, January 19, at RX Boiler Room (Mandalay Bay). Cocktails at 6 PM, dinner service starting at 7. The cost is $1,000, with all monies going directly to Max's medical bills. It is quite a lineup of culinary talent, and here is the menu -

          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

          1. Here is another way to help contribute - Forte (4180 South Rainbow) has put one of Max's favorites, Lamb Chakapuli (a delicious Georgia Lamb Stew) back on their specials board, and $5 from each order will be donated directly to Max's medical fund.

             
            1 Reply
            1. re: QAW

              Thanks QAW, a much more affordable way for most folks to assist Max; although the fund raiser menu does look awesome!