Tradition dictates that the winner of The Masters gets to choose the menu for the following year’s pre-event dinner. Here’s a selection of some of the choices down the years.
Wiener schnitzel – Bernhard Langer, 1986
The German chose Wiener schnitzel (breaded veal) and Black Forest cake, two popular foods in his native country. When he won his second Green Jacket in 1993, he stuck with the cake but switched to turkey and dressing for the entree.
Haggis – Sandy Lyle, 1989
Lyle wore a kilt and served the Scottish speciality made of minced sheep organs. That seemed to make quite a statement,’ he said. ‘The older guys, like Jack Nicklaus, had been to Scotland and knew what haggis was. But the newer ones, like Larry Mize, weren’t too sure about it.’
Chicken cacciatore – Fred Couples, 1993
Gene Sarazen called the chicken cacciatore with spaghetti on the side (Couples’ paternal grandparents immigrated from Italy and changed their last name from Coppola) his favourite champions dinner.
Cheeseburgers, fries, milkshakes – Tiger Woods, 1998
‘Hey, it’s part of being young,’ Woods said. ‘It’s what I eat.’
Chicken Panang curry – Vijay Singh, 2001
Singh served a Thai-themed feast that also included seafood Tom Kha, Chilean sea bass with chilli, and rack of lamb with yellow kari sauce. He had the chef make the spicy chilli sauce milder than usual to appeal to the other guests.
Elk and wild boar – Mike Weir, 2004
The only Canadian to win a Major championship served plenty of big game from the Great White North. There was also fried chicken and filet mignon for the less adventurous. And a selection of Canadian beers.
Lobster ravioli – Phil Mickelson, 2005
He went Italian for his first champions dinner, which also included Caesar salad and garlic bread to go with the ravioli in a tomato cream sauce.
Chicken and beef fajitas – Tiger Woods, 2006
Woods graduated from burgers and fries to steak, chicken and sushi in 2002 and 2003. Then, in 2006, he served fajitas with Mexican rice and refried beans, which Mark O’Meara happened to serve in 1999.
Bobotie – Trevor Immelman, 2009
This popular South African dish consists of minced meat pie with egg topping. Immelman also provided a variety of South African wines.
Braai – Charl Schwartzel, 2012
An opening course consisting of a chilled seafood bar, which included shrimp, lobster, crabmeat, crab legs and oysters. The main course, a braai, included lamb chops, steaks and boerewors. Dessert was vanilla ice-cream sundae.
Moreton Bay bugs – Adam Scott, 2014
Scott flew this personal favourite in from Australia to accompany the New York strip steak. ‘They are legitimate bugs, the real deal,’ he said of the critters that are actually just insect-like lobsters. ‘I’m not going to serve up anything second-rate tonight. I’ve got to go all-out to impress these guys.’
– This article first appeared in the April issue of Compleat Golfer, now on sale
Photo: Getty Images
