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
The Shoppes at Mandalay Place. 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
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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