Tacos & Tequila to Partner with ‘Chefs To The Max’ to Raise Funds for Max Jacobson with “Viva Max” Event March 13

Tacos & Tequila to Partner with 'Chefs To The Max' to Raise Funds for Max Jacobson with "Viva Max" Event March 13
Tacos & Tequila (T&T)
at Luxor Hotel and Casino will host Viva Max!, a benefit dinner that will donate 100 percent of proceeds toward the recovery of Max Jacobson, a popular local food writer who was critically injured in late December. 

The cocktail mixer and sit-down dinner will be held in partnership with Chefs to the Max from 6:30 to 9 p.m. on Thursday, March 13.

Tacos & Tequila to Partner with 'Chefs To The Max' to Raise Funds for Max Jacobson with "Viva Max" Event March 13
Tacos & Tequila to Partner with ‘Chefs To The Max’ to Raise Funds for Max Jacobson with “Viva Max” Event March 13

“Max Jacobson is a long-time friend and member of the Las Vegas dining family,” said Craig Gilbert, owner of Tacos & Tequila. “We look forward to celebrating the progress he is making through his recovery, as well as raising money to assist with his mounting medical bills and other expenses.”

Priced at $100 per person, Viva Max! will begin with a cocktail reception followed by a delectable three-course dinner. A live Mariachi band will set the tone for the evening at the cocktail mixer, where guests will enjoy T&T Top Shelf Margaritas made with Jose Cuervo Tradicional Reposado Tequila, organic agave nectar, Grand Marnier and T&T’s house-made margarita mix served on the rocks with a salted rim. Tray-passed appetizers will include: Sopes topped with black bean puree, chicken, carne asada and pork with salsa roja, salsa verde, crema fresca and Cotija cheese; Flautas with shredded beef or chicken, shredded lettuce, pico de gallo, guacamole and crema fresca wrapped in a corn tortilla; and Cheese or Chicken Quesadillas.

Prepared by Corporate Executive Chef Saul Ortiz, the three-course dinner will begin with spicy crab cakes breaded in panko and made with roasted poblano, bell peppers and corn with cilantro and chipotle aioli paired with a Maestro Dobel tequila shot. For the main course, guests may choose between a Lamb Shank topped with mole verde or Red Snapper a la talla made with Hawaiian red snapper and topped with achiote and an herbs spice rub with a hint of lime aioli. For dessert, diners will enjoy Banana Empanadas with cinnamon ice cream and a Jose Cuervo Reserva de la Familia tequila shot.

To purchase tickets call 702.735.8322 or email [email protected].