Special to Eating Las Vegas by Mitchell Wilburn:
The week before last marked a homecoming of great celebration for a missing face in the food community. Max Jacobson is back in town, surely appreciative of the massive support he’s gotten from so many chefs, friends, and fans. This most recent “Chefs to the Max” event took place at Carson Kitchen, the Kerry Simon spot downtown known for turning the tide in the Downtown food scene towards the hip.
Could you imagine being some old shepherd in the rolling moors of Scotland, in the times of antiquity? You scrape out your livelihood, everything you own either generations old or slung together from the fauna around you, your whole world a tiny blip of stacked stones in an endless sea of nature. But there is one thing in your life, seemingly pulled out of the ether with prestidigitation, that brightens your eyes, livens your disposition, and warms your heart. It’s the ol’ water of life, that crystal clear brown liquid, whiskey.
Hold on to your most radical of hats, bros and broettes, firmly by the brim, and make that red sucker turn a three-sixty, then another 120 degree turn, COUNTER clockwise! Yeah, that’s right, screw time! That’s a concept we won’t be needing where we’re going, which is NOW.
