One of the best parts about The Masters and Augusta National is all the traditions. They are everywhere. It gives the tournament as well as the club a certain mystique that is unparalleled. One of the traditions is the Champions Dinner that is held on Tuesday night of Masters week. Masters champions only. Green jacket required.
The previous years’ winner gets to pick the menu. Anything he wants. Bubba Watson, who is one of the more colorful personalities on tour (and one of the least liked) had a chance to make everyone happy with an awesome menu…but what did he do?
BASIC BASIC BASIC:
Really? Grilled chicken, green beans, corn, mashed potatoes, and mac and cheese? Sounds like you tossed a Hungry Man frozen dinner in the microwave. Come on, Bubba??!! You are one of the least basic guys on tour – why serve such a basic menu?
Now, not to cast stones, but when I win the Masters, this is what I’ll serve:
Starter:
Arugula Salad with Lemon Vinaigrette Dressing
Pickled Vegetables
King’s Hawaiian Rolls (a nod to my dad)
Dinner:
Mrs. RCS’s Chicken Piccata (a nod to the wife)
Fettuccine Alfredo
Lemon Roasted Asparagus
Dessert:
Tiramisu
What do you think? What would you serve?
Dry rubbed baby back ribs
Pulled pork
Burnt ends
Mac n cheese
Baked beans
Dad’s Brunswick stew
Sounds like an awards luncheon at the Rotary.
Soup:
Turtle Soup from Brennan’s New Orleans
Salad:
Seared Spicy Gulf Tuna Poke Salad (w/ Avocado & Cucumber)
App:
Gulf Oysters Rockefeller
Entree:
Bone in paneed veal chop with fettuccine alfredo, truffled mac and cheese, and a medley lemon pepper field snap peas, mini zucchini, and asparagus
Dessert:
Lemon cheesecake topped with fresh strawberries
The Border Cheese Dip
Fox Bros. Baby Backs, Tater Tot Casserole, Fresh Sliced French Fries w/ Golden Rule white BBQ sauce
My mom’s Italian Creme Cake and Peeps
Miller Lite & Diet Pepsi (GASP!) to drink.
All I can think is that I am glad Fuzzy Zeller hasn’t been tasked with creating a menu. Don’t want him to get in trouble again.
Grilled Oysters from Acme Oyster House
She Crab Soup
Sauteed Duck Breast with Madera wine reduction accompanied by pencil asperagus and carmalized baby red banannas
Bread Pudding or Creme Brulee
Gotta keep it healthy and anti-inflammatory – these guys are playing to win The Masters:
Salad:
– Spinach, Chard, and Kale Salad with Pomegranate, Walnuts, Pumpkin Seeds, Goat Cheese, and a Honey Lime Vinaigrette | My personal recipe
On the Shell:
– Chargrilled Oysters from Royal House | New Orleans
– Raw Oysters from Royal House | New Orleans
Main Course:
– American Wagyu Bone-in Filets, 14 oz, cooked to order and topped with Bone Marrow from CUT | Las Vegas
– Crispy Brussels Sprouts from Salty Sow | Austin
Finisher:
– Beef Bone Broth w/a Ramen Egg and flavored with Kerrygold grass fed butter | My own recipe
Drinks by Preference: Still Mineral Water, Pellegrino Sparkling Water, Vintage 2002 Veuve Clicquot, 2010 Châteauneuf-du-Pape Cotes du Rhone, Organic English Breakfast Loose Black Tea w/ raw Texas honey, Black Coffee, 2011 Justin Paso Robles Obtuse Dessert Wine
This meal will make for a great night’s sleep and a well-fueled Wednesday. No grainover, no processed foods.
Now I’m feeling hungry and decadent.
About what I would picture from a guy from Bagdad, FL. I completely agree with the Funfetti cake. That is the fire there.
He did that as an honor to his late mother – all his favorite things she would serve when he was growing up.