Acclaimed chefs collaborate to benefit Vegas restaurant critic

Posted by on Jan 3rd, 2014 and filed under Dining, Featured. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

Some of Las Vegas’ most well-known chefs will be on hand for the first “Chefs to the Max” dinner at Chef Rick Moonen’s Rx Boiler Room restaurant at Mandalay Bay Jan. 19.

Max Jacobson

The dinner will be the first of a series to benefit critically injured Las Vegas-based food journalist Max Jacobson. Two days before Christmas 2013, Jacobson was struck by a car while in a crosswalk as he walked from home to the gym. He sustained severe brain trauma from the accident. He remains in critical condition at Sunrise Hospital and Medical Center.

The first dinner will be hosted by Moonen, who will be joined by the following chefs:
• Akira Back
• Megan Bringas
• Bruce Bromberg
• Kim Canteenwalla
• Barry Dakake
• Susan Feniger
• Hubert Keller
• Thomas Keller
• Grant MacPherson
• Brian Massie
• Mary Sue Milliken
• Bradley Ogden
• Luciano Pellegrini
• Joey Romano and Megan Romano
• David Walzog

Southern Wine and Spirits will serve as the evening’s beverage and mixology sponsor.

Cocktails and hors d’oeuvres will be served from 6 to 7 p.m., followed by a six-course dinner from 7 to 10 p.m. One-hundred percent of the proceeds will benefit Jacobson directly to help pay for mounting medical bills as a result of the accident.

“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,” says Moonen. “This dinner series is meant for everyone to roll up their sleeves and help Max any way we can.”

Tickets for the dinner cost $1,000 per person and are available for purchase by calling Rx Boiler Room at (702) 632-9900 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.

Kristine McKenzie

It’s not that warm in Minnesota. I know this from spending half my life freezing in the northern part of the state. So 20 years ago, I decided to thaw out and traded in scarves and mittens for tank tops and flip-flops (Take that, polar vortex!). I swapped snow for 300 days of sun a year. I may not have been born here, but there are hotels that haven’t lasted in Vegas as long as I have. The Sands, Hacienda, Aladdin, Desert Inn and the Stardust too. I've been to my fair share of implosion parties. (Yeah, that’s a thing.) As a writer for Vegas.com, I've applauded hundreds of shows, explored every major hotel in town and raised a few glasses at most of the city's bars and clubs. Now I'm the resident foodie here. I write about all things dining — from $3.99 shrimp cocktail at the Golden Gate to the finest sushi at Nobu, and everything in between.

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