‘I’ve heard the winner of The Masters hosts the dinner. If I ever won it, there would be no suits, no ties and McDonald’s’ – John Daly, who won two Majors, but not The Masters.
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.
Dustin Johnson, 2020 winner: ‘I don’t know yet. Right now it’s all over the board.’
Tiger Woods, 2020: A sushi roll starter, then a mixed plate of steak and chicken, and a dessert trio of flan, churros and sopapillas, a Latin-inflected fried dough.
Patrick Reed, 2019: A choice of Caesar salad or wedge salad to start, with the main dish a prime bone-in cowboy ribeye with herb butter (mountain trout also available for those who prefer fish). Side dish options: macaroni and cheese, creamed corn, creamed spinach, steamed broccoli. Dessert choices: tiramisu, vanilla bean creme brulee, chocolate crunch and praline cheesecake.
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Sergio Garcia, 2018: His menu began with an ‘International salad’, with ingredients chosen to represent the countries of past Masters champions. The entree was arroz caldoso de bogavante, a traditional Spanish lobster rice. And for dessert, Garcia chose his mother’s recipe for tres leches cake, served with tres leches ice-cream.
Danny Willett, 2017: The Englishman chose a traditional British meal. The menu started with mini cottage pies (similar to shepherd’s pie but made with beef rather than lamb). The entree: a traditional ‘Sunday roast’ (prime rib, roasted potatoes and vegetables, Yorkshire pudding). For dessert, apple crumble and vanilla custard. And a finish of coffee and tea with English cheese and biscuits, plus a selection of wines.
Jordan Spieth, 2016: Salad of local greens; main course of Texas barbecue (beef brisket, smoked half chicken, pork ribs); sides of BBQ baked beans, bacon and chive potato salad, sauteed green beans, grilled zucchini, roasted yellow squash; dessert of warm chocolate chip cookie, vanilla ice cream.
Bubba Watson, 2015: Same menu as 2013.
Adam Scott, 2014: Surf-and-turf on the grill, including Moreton Bay ‘bugs’ (lobster). Started with an appetiser of artichoke and arugula salad with calamari. The main course of Australian Wagyu beef New York Strip steak, served with Moreton Bay lobster, sauteed spinach, onion cream mashed potatoes. Desserts of strawberry and passion fruit pavlova, Anzac biscuit and vanilla sundae.
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Bubba Watson, 2013: Traditional Caesar salad to start. Entree of grilled chicken breast with sides of green beans, mashed potatoes, corn, macaroni, and cheese, served with cornbread. Dessert of confetti cake and vanilla ice cream.
Charl Schwartzel, 2012: An opening course consisting of a chilled seafood bar, which includes shrimp, lobster, crabmeat, crab legs, and oysters. The main course was a braai, which included lamb chops, steaks and boerewors. Dessert of vanilla ice cream sundae. Also in the mix were salads, cheeses, plus sides such as sauteed sweetcorn, green beans, and Dauphinoise potatoes.
Phil Mickelson, 2011: A Spanish-themed menu with seafood paella and machango-topped filet mignon as the entrees. Also included a salad course, asparagus and tortillas as sides, plus ice-cream-topped apple empanada for dessert.
Angel Cabrera, 2010: An Argentinian asado – a multicourse barbecue featuring chorizo, blood sausage, short ribs, beef fillets and mollejas (the thymus gland/sweetbreads).
Trevor Immelman, 2009: Bobotie, sosaties, spinach salad, milk tart and South African wines.
Zach Johnson, 2008: Iowa beef, Florida shrimp.
Phil Mickelson, 2007: Barbecued ribs, chicken, sausage and pulled pork, with coleslaw.
Tiger Woods, 2006: Stuffed jalapeno and quesadilla appetisers 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 (fish), Canadian beer.
Tiger Woods, 2003: Porterhouse steak, chicken, and sushi from his 2002 menu. Also sashimi, salads, crab cakes, asparagus, mashed potatoes and a chocolate truffle cake.
Tiger Woods, 2002: Porterhouse steak and chicken with a sushi appetiser.
Vijay Singh, 2001: Seafood tom kha, chicken panang curry, baked sea scallops with garlic sauce, rack of lamb, baked Chilean sea bass with three-flavour chili sauce, lychee sorbet.
