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Max Jacobson - get well soon

p
palmdoc1 Dec 28, 2013 01:20 AM

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

  1. q
    QAW Jan 16, 2014 02:00 PM

    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
      p
      Philber Jan 17, 2014 10:21 AM

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

    2. q
      QAW Jan 14, 2014 04:20 PM

      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. uhockey Dec 30, 2013 09:10 PM

        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. d
          Dave Feldman Dec 28, 2013 09:32 PM

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

          1. e
            Eric Dec 28, 2013 01:09 PM

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

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