What’s for Dinner at Augusta?
An overlooked Masters tradition is for the reigning champion to select the cuisine for the Champions Dinner, prior to the current year’s event. Generally this has manifested itself in the past year’s winner selecting something that’s indigenous to their Country for the foreign contingent, and for the U.S. contingent, food from “their” part of the Country, or something they just like. Take a look at some of the menus that have been presented by past Masters’ champs.
Phil Mickelson, 2007: Barbecued ribs, chicken, sausage and pulled pork, with cole slaw.
Tiger Woods, 2006: Stuffed jalapeno and quesadilla appetizers with salsa and guacamole; green salad; steak fajitas, chicken fajitas, Mexican rice, refried beans; apple pie and ice cream for dessert.
Phil Mickelson, 2005: Lobster ravioli in tomato cream sauce, Caesar's salad, garlic bread.
Mike Weir, 2004: Elk, wild boar, Arctic char (that's a fish), Canadian beer.
Tiger Woods, 2002: Porterhouse steak and chicken with a sushi appetizer.
Mark O'Meara, 1999: Chicken fajitas, steak fajitas, sushi, tuna sashimi.
Tiger Woods, 1998: Cheeseburgers, chicken sandwiches, french fries, milkshakes.
Nick Faldo, 1997: Fish and chips, tomato soup.
Ben Crenshaw, 1996: Texas barbecue.
Jose Maria Olazabal, 1995: Paella (a Spanish rice dish) and hake (whitefish), plus tapas.
Bernhard Langer, 1994: Turkey and dressing, black forest torte.
Fred Couples, 1993: Chicken cacciatore.
Sandy Lyle, 1989: Haggis, mashed potatoes, mashed turnips.
Bernhard Langer, 1986: Weiner schnitzel (breaded veal).
I’m guessing the “Champions” didn’t utter a collective “oh boy” in 1989 when Sandy Lye opted for Haggis, the traditional Scottish dish of sheep organs. And mashed turnips on the side? No wonder the Scots (and I’m one of them) are so grumpy!
I would have liked to be at the table in 2005 when Phil Michelson’s Lobster Ravioli in tomato cream sauce was the entrée. But then again, Tiger’s first Master’s offering of Cheeseburger’s Chicken Sandwich’s, Fries and Milkshakes was a very avant guarde choice.
All of this begs the question of “who would serve what” the year after slipping into the Green Jacket? One can only imagine what John Daly would want “cooked up?” Perhaps a 30 foot long meatball and provolone cheese sandwich on a Kaiser roll with onion rings for the masses? “Harriet, where’s the Pepsid AC?”
How about Charles Howell III? With that physique one could only imagine that he’d offer a hearty plate of carrots, celery, cottage cheese and yogurt?
While K.J. Choi is a great player and certainly a Masters threat, the thought of having a heaping bowl of Kim Chee at the following year’s dinner might make others try a little bit harder?
What if Tiger keeps winning Masters’ titles (a most probable occurrence)? He’s gonna run out of ideas on things to serve isn’t he? I can envision the 2015 Champions Dinner menu after Tiger’s 7th Green Jacket. Flaming Filet of Yak, sautéed butterfly thighs with a golf ball washer fluid reduction sauce and a flambé of Cracker Jack for dessert.
So, when all is said and done on April 8th and the Green Jacket is snugly around the 2007 Champion, just imagine what he might serve up at the Champion’s Dinner in 2008? He’ll have a whole year to think about it.
Bon Appetite………
