Chefs Unite to Aid Injured Critic Max Jacobson

Max-Jacobson-Karen-Tina-HarrisonSome of the top chefs in the country will come together on January 19 in support of critically injured Vegas Seven food critic Max Jacobson. A $1,000-a-head dinner at Rx Boiler Room in Mandalay Place will launch an ongoing series of culinary events dubbed Chefs to the Max. The list of chefs participating in the gala kickoff event reads like a who’s who of cooking royalty: Bobby Flay, Tom Colicchio, Thomas Keller, Rick Moonen, Hubert Keller, Akira Back, Megan Bringas, Susan Feniger, Mary Sue Milliken, Bradley Ogden, Bruce Bromberg, Grant MacPherson, Barry Dakake, Luciano Pellegrini, David Walzog, Kim Canteenwalla, Saipin Chutima, Megan Romano, Joey Romano, Brian Massie, Shirley Chung, Angelo Sosa and more. Only 100 tickets will be sold, and proceeds will go toward Jacobson’s mounting medical bills.

“We consider Max to be a brother and when something happens to our family, we rally together for one another. So far, the outpouring has been amazing,” Moonen says. “This dinner series is meant for everyone to roll up their sleeves and help Max any way we can.”

The evening will begin with four chefs serving appetizers at individual tasting stations in the lounge. A six-course sit-down dinner will follow. Two chefs will share each course, with each chef preparing his course for 50 of the 100 guests. (Scroll down to view the full menu.) A silent auction will take place after the meal.

Jacobson was struck by a car on December 23 while walking from his home to a gym and remains hospitalized. He has served as the restaurant critic for Vegas Seven since the magazine’s launch, and has covered the Las Vegas dining scene for various publications since 1999. Before that, he spent 15 years covering Orange County for the Los Angeles Times.

Tickets to the Jan. 19 event can be purchased by calling 632-9305. Chefs to the Max will be an ongoing culinary series, featuring events at various price points. Details on more events are expected to be announced soon.

For family updates on Jacobson’s condition or to leave a message of support, visit A Wells Fargo account has also been set up to collect donations for Jacobson’s ongoing medical expenses. To contribute, go to and send funds to

Chef to the Max Jan. 19 Menu


Kauai Sweet Prawn

Caviar Citrus Butter

Prepared by David Walzog

Beijing Spiced Lamb Breast

Fermented Chive Blossom Puree, Mixed Herbs and Pomegranate

Prepared by Shirley Chung

Cusco Corn Esquite

With Cilantro Pesto

Potato Rajas Tacos

Pickled Onion

Prepared by Mary Sue Milliken & Susan Feniger

Bacon Wrapped Bacon-N-Egg

Braised Niman Ranch Pork Belly wrapped in Nueske’s Bacon on Brioche Toast with Tomato Jam, Avocado and Sunny Side Quail Egg

Prepared by Rick Moonen



Rock Shrimp Hand Roll

Kimchi Umami Aioli with Crispy Onion and Edamame Paper

Prepared by Akira Back

Chilled “Beef a la Ficelle” Martini

Creamy Horse Radish Panna-cotta, Perigord Truffles

Prepared by Vincent Pouessel


Trio of Duck Pot Au Feu with Black Truffles

Duck Consommé En Croute with Braised Breast, Rare Breast and Leg Confit

Prepared by Joseph Romano

Butternut Squash & Apple Soup

Poured table-side over Dungeness Crab Salad

Prepared by Bradley Ogden


Nantucket Bay Scallops

Prepared Two-Ways

Prepared by Kim Canteenwalla

New Bedford Sea Scallops

With Foie Gras and White Truffles

Prepared by Barry S. Dakake


Spice Roasted Squab

Honey Glazed Onions and Black Garlic

Prepared by Tom Colicchio [Or TBD]

Poulet Roti a la Facon du Grand Mere

Roast Chicken with Fingerling Potatoes, Bacon Lardons, Pearl Onions, Button Mushrooms and Chicken Jus

Prepared by Thomas Keller


Oxtail and Bone Marrow Fried Rice

Prepared by Bruce Bromberg

Raviolo Stuffed with Cassoeula Milanese

On Taleggio Fondue Sauce

Prepared by Luciano Pelligrini


Slowly Braised Max’s Favorite 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, Natural Jus

Prepared by Grant MacPherson


Gelato al Limoncello

Prepared by Luciano Pellegrini


Dark Chocolate Salted Caramel Bombe

With Cocoa Nib Ice Cream

Prepared by Megan Romano

Yuzu and Matcha Green Tea Torte

Toasted Almond, Blood Orange Mimosa

Prepared by Megan Bringas


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