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Masters defends the dinner menu for many years

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Masters defends the dinner menu for many years

Masters are famously called “traditional traditions unlike any other tradition.” But perhaps their most exclusive tradition is the champion dinner. This is offered in honor of the tournament’s defending champion.

Ben Hogan began Masters Club dinner in 1952 as an idea for all Masters champions to have dinner together. The only other person in the room is Chairman Fred Ridley of Augusta National, with the invitation of the winner.

Scotty Schaeffler will be holding dinner this year. His menu at the April 8th event includes wooden cowboy ribeye, family-style macaroni, cheese and chipotle lime roasted sweet potatoes.

Below are some of the highlights from the menu from the turn of the century:

Lahm’s menu displayed his heritage in Spanish cuisine.

Scotty Schaeffler, 2023

Schaeffler, originally from Texas, offered delicious Tex-Mex style products at dinner time.

The first champion of the Japanese Masters had a menu featuring sushi and wagyu beef.

Johnson’s 2021 menu featured some delicious Southern classics.

Tiger’s fifth master menu included a selection of sushi, steak and desserts.

I had a lead choice two Cream Blure on the menu – one is a traditional vanilla dessert and the other is a corn-based appetizer.

Garcia’s menu features a recipe for his wife Angela’s Tress Lechecake.

Willett’s menu featured a lot of traditional English delicacies.

Spieth’s menu reminded me of a summer Texas BBQ from his native Dallas.

Watson served the same menu at both master dinners, including Masters Salad, Chicken Breast, Green Beans, Macaroni and Cheese, Confetti Cakes and vanilla Ice Cream.

“Moderton Bay bug” may sound unusual, but don’t be afraid. They are kind of Australian lobsters.

Schwarzel’s menu featured a barbecue with a South African twist.

Mickelson chose the menu to honor Seve Ballesteros, who was undergoing cancer treatment at the time. This selection included Paella, Machado Top filet mignon, tortillas and apple empanadas.

The Cabrera menu was perfectly equipped with an Argentinian BBQ with five courses including blood sausage, pork sausage and beef ribs.

South African Imerman served boboti (meat pie), chicken skewers, spinach salad, milk tarts and wine.

Johnson, a native of Iowa and a former Florida resident, served Iowa beef and Florida shrimp for dinner.

Mickelson, 2007

Mickelson used the classic BBQ spread, serving ribs, chicken, sausage, pulled pork and coleslaw.

Woods, 2006

Woods served steak and chicken fajita, guacamole, apple pie and ice cream.

Mickelson, 2005

After his first master won, Mickelson used the Italian menu to serve lobster ravioli in tomato cream sauce, Caesar salad and garlic bread.

Weir, Canada, mixed things a bit with his menu, served elk, wild boar, Arctic char, and made Canadian beer into a drink.

Woods, 2002 and 2003

Woods chose a similar menu for his second and third masters to win, leading with Porterhouse Steak, Chicken and Sushi.

The sing was served with Thai tomka, chicken panan curry, baked sea scallops, lamb rack and chili sieves with chili sauce. For dessert, he served lychee sorbet.

The Orazabal menu included red wine sauce, romaine lettuce, papitas fritas and shallot beef fillets.

Contents
Top stories of this weekScotty Schaeffler, 2023Mickelson, 2007Woods, 2006Mickelson, 2005Woods, 2002 and 2003
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