Rory McIlroy is bringing a taste of Ireland to Augusta National with champ on the menu for the Champions Dinner ahead of the Masters Tournament.
Better known as the Champions Dinner, the Masters Club Dinner began in 1952 when defending champion Ben Hogan organised a dinner for all previous winners.
Each year, the defending champion selects the menu and acts as host for the Tuesday night dinner before the first men's Major Championship of the season.
McIlroy earned the honour to host by virtue of his play-off victory over Justin Rose last year that saw him complete the career Grand Slam in emotional scenes at the 11th time of asking.
And while the Northern Irishman has chosen an eclectic and international menu, the traditional champ - a creamy mixture of mashed potatoes and spring onions - will bring a taste of home to the main course.
"When I was a kid, I used to eat champ by the bowlful," he said.
Four appetisers will be on the menu made up of peach and ricotta flatbread, rock shrimp tempura, bacon-wrapped dates and grilled elk sliders.
“I wanted to try to bring a little bit of the local ingredients in," he said of the flatbread. "So I'm doing a Georgia peach and ricotta flatbread with hot honey. So hopefully that will go down well with the drinks.”
He added: “My mum does these really, really nice dates stuffed with goat cheese, wrapped in bacon. Thanks to Rosie for that one.
The first course will then be a yellowfin tuna carpaccio, a recipe taken from McIlroy and wife Erica's favourite restaurant in New York, Le Bernardin.
"That's a fun one that the club worked with me on as well," he said. "They went up to the restaurant and worked with the chefs."
For the main, diners will then have a choice of wagyu filet mignon (Japanese beef) or seared salmon, served with champ, sauteed Brussels sprouts, glazed carrots with brown butter and local Vidalia onion rings.
He then returns to the British Isles for dessert, serving sticky toffee pudding with vanilla ice cream and warm toffee sauce.
Wine collector McIlroy has also chosen a a 2015 Salon Brut champagne, a 2022 Domaine Leflaive Batard Montrachet, a 1990 Chateau Lafite Rothschild and a 1989 Chateau D'Yquem dessert wine for his guests to drink.
As well as Masters champions, Bobby Jones and Clifford Roberts were made honorary members of the Masters Club in 1952, with Bill Lane, Hord Hardin, Jack Stephens, Hootie Johnson, Billy Payne and Fred Ridley subsequently also handed honorary membership.
edit >>> The past champions also have a choice of the regular Masters menu.
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Bryan Angus (edit)




