Masters champion Jon Rahm is set to bring a taste of Spain to the upcoming Masters Club dinner for champions with a menu that reflects his Basque heritage and family traditions.
The cocktail reception will feature gernika peppers and gildas, a unique anchovy skewer with peppers and olives, both common in the Basque region where Rahm grew up. The appetizers will include lentil stew, a dish passed down from his grandmother's recipe.
Rahm, who clinched victory at the Masters last year, has put considerable thought and effort into curating a menu that pays homage to his roots. He joins a prestigious list of Spanish Masters champions, including Seve Ballesteros, Jose Maria Olazabal, and Sergio Garcia.
The Masters Club, also known as the Champions Dinner, has a rich history dating back to 1952 when Ben Hogan organized a dinner for past champions. The exclusive event is reserved solely for Masters champions, with the club chairman invited as an honorary member.
While it's customary for champions to incorporate flavors from their home countries into the dinner, Rahm is taking it to a new level by infusing his heritage and family traditions into the menu. The appetizers will feature acorn-fed Iberian ham, cured pork loin, Spanish omelet, creamy chicken fritters, and spicy chorizo.
The main course will include Chuleton, a Basque ribeye served with a hot plate for guests to cook to their preferred temperature, and Rodaballo al Pil-Pil, a Turbot fish served with asparagus. For dessert, guests will enjoy Milhojas de Crema y Nata, a puff pastry cake with custard and cream that Rahm served at his wedding.
Rahm expressed his excitement about sharing these traditional Spanish dishes with his fellow champions, noting that they will have the opportunity to try unique and flavorful dishes that they may not have experienced before.
While Rahm's menu is elaborate and deeply personal, it contrasts with Tiger Woods' simple fare when he hosted the dinner in 1998, serving cheeseburgers, chicken sandwiches, French fries, and milkshakes.
