Tuesday’s Champions Dinner at the Masters is golf’s most exclusive gathering. Debuted in 1952 by Ben Hogan, it is hosted annually by the defending champion who has the honor of setting the menu and also graciously picks up the bill.
Over the years, it’s become standard procedure to serve a favorite delicacy from the winner’s homeland. Past champions have selected everything from wiener schnitzel (Bernhard Langer, 1986) to haggis, a Scottish specialty made of minced sheep organs (Sandy Lyle 1989) to chicken panang curry (Vijay Singh in 2001) and Moreton Bay Bugs (lobster) from Australia (Adam Scott 2014). Even Jordan Spieth, in 2016, went with Texas barbecue.
–@bubbawatson you had a year to decide on, grilled chicken, mashed potatoes, corn, macaroni & cheese!!! #HappyMeal #PlayLikeaChampion
— Sir Nick Faldo (@NickFaldo006) April 10, 2013
In 1998, at his first of five dinners, Tiger Woods served cheeseburgers and chicken sandwiches, fries and milkshakes. More recently, he’s gone a little more upscale with a sushi appetizer and chicken and steak fajitas. At long last, Scottie Scheffler announced his menu to be served on April 4, and he didn’t disappoint.
Served in Honor of Mr. Scottie Scheffler. #themasters pic.twitter.com/AbpHBJ4MgN
— The Masters (@TheMasters) March 15, 2023
We asked more than two dozen players what they’d serve if they won the Masters and got to host the Champions Dinner as well as a handful of past champions what they’d do if they got to host it again.
Keegan Bradley
I’d love to serve an Italian dinner. Definitely chicken parm.
Sam Burns
A good steak and potato combo.
Stewart Cink
I would serve brisket, burnt ends and flat with oven-roasted potatoes with Georgia onions, green-bean casserole and Caesar salad.
Corey Conners
Hopefully, I’ll think harder of that when I’m wearing a Green Jacket but something Canadian. I love beef, some seafood like Canadian lobster and maybe some poutine.
Harris English
I’d go with some real Southern food. I’d have to have collard greens, some rutabaga, sweet potato soufflé. It would be kind of like Thanksgiving dinner.
Matt Fitzpatrick
I’ve never thought about it. I’ll think about it when I win.
Tommy Fleetwood
Christmas dinner.
Jim Furyk
My favorite meal that I grew up with was Chicken Paprikash. It’s a Czech dish, basically chicken and dumplings. I would have tried to incorporate some of my heritage in there.
Max Homa
Some sort of pasta. That’s what I grew up eating a lot of. I always joke that I’d ask the veterans what they want. I’m not super picky.
Asked the same question recently on the podcast “Pardon My Take,” Homa gave a different answer, saying, “I’m half-Jewish so maybe I’d throw in my mom’s matzo ball soup. I’m not sure how everybody would feel about it. I’d be a very boring, everyone always does a steak, a fish, I’m going to have to call somebody to find out what kind of wine is real good. I’m not really sure what I’d do, but that’s a problem I’d love to have.”
Billy Horschel
Surf and turf. I’d do a bone in strip from my buddy Desi Vega’s Steak House. I’d do barbecue shrimp and sushi as an appetizer. I’m a massive sushi fan. I’d do some ice cream and chocolate cookies for dessert.
Viktor Hovland
I made a deal when I went back home with a famous chef back home in Norway when I ate at his restaurant. I shook his hand and said if I ever win he’d come over and cook the meal.
Kevin Kisner
Wagyu tomahawk rib-eye with some baked mac ’n cheese and some really good roasted vegetable like broccoli roasted crispy.
Matt Kuchar
If I had a last meal, it might be pancakes from Cracker Barrel but I don’t think I’d do it at the Champions Dinner. It would probably be your standard steakhouse dinner.
Collin Morikawa
I’ll figure that out when I get there, hopefully.
Jon Rahm
I have an idea, yes. It would be Spanish cuisine. I’m lucky to be friends with chef Jose Andres and I would seek out his help a little bit.
Xander Schauffele
That’s top secret. When I win, you will find out.
Scott Stallings
I’ve got it written down. I would want to cook the steak. I went (to Augusta National Golf Club) in October and they do a hard char, but essentially it’s a cast-iron sear burn that gets to 1,200 degrees.
Kevin Streelman
I would have chef Thomas Keller do whatever he wants to do. He’s told me if I ever win the Masters he’s doing the deal. Deep-dish Chicago-style pizza from Lou Malnati’s and Scarecrow wine, which is my favorite Napa wine.
Justin Thomas
I’m pretty basic. I’ve been fortunate to do it for the PGA and hopefully I’ll let you know next year.
Gary Woodland
I’m a big steak guy. I’d get some nice Wagyu beef, some Kansas City strips, potato and I love ice cream. I’m a big caramel guy, maybe some cookies and cream. Definitely some ice cream.
Will Zalatoris
Beef Wellington.
What would you serve if you could do it again?
Trevor Immelman: South African Braai.
Zach Johnson: I would do something similar again with one caveat because I whiffed. I did a corn casserole but this time I’d have my family back in Iowa during sweet corn season in July-August and get pounds of it cut and preserved and brought to Augusta.
Gary Player: We would have a South African Braai (BBQ) so plenty of options for all.
Adam Scott: I would serve steak again in some variety. Steak is always a winner in that room.
Jordan Spieth: I’d probably do some kind of Mexican combination, some seafood, some fajita type stuff.
