Tonight it's Charl Schwartzel's turn to host and pay for the traditional Champions Dinner and his menu will consist of a braai a South African barbecue. He's ordered an opening course consisting of a chilled seafood bar, which includes shrimp, lobster, crabmeat, crab legs and oysters. The main course is a "braai," a South African barbecue, which includes lamb chops, steaks and South African sausages. Desert of vanilla ice cream sundae. Also in the mix are salads, cheeses, plus sides such as sauteed sweet corn, green beans and Dauphinoise potatoes.
He hoped to cook it himself on a grill under the large tree behind the Augusta National clubhouse, but has been turned down on that idea, it will be served as usual in the 2nd floor dining room.
Ben Hogan started the tradition in 1952 and the previous year's champion gets to select the menu and serves as host for the dinner. At the dinner, he is presented with an inscribed gold locket as his welcome into the Masters Club.
Some previous winners menus, they all look pretty good to me !!
Phil Mickelson, 2011: A Spanish-themed menu with seafood paella and machango-topped filet mignon as the entrees. Also includes a salad course, asparagus and tortillas as sides, plus ice cream-topped apple empanada for dessert
Angel Cabrera, 2010: An Argentine asado, a multicourse barbecue featuring chorizo, blood sausage, short ribs, beef filets and mollejas (the thymus gland, a k a sweetbreads).
Trevor Immelman, 2009: Bobotie (a spiced minced meat pie with an egg topping), sosaties (type of chicken skewer), 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 cole slaw.
Tiger Woods, 2006: Stuffed jalapeno and quesadilla appetizers 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, Canadian beer.
Tiger Woods, 2003: Tiger brought back the porterhouse steak, chicken and sushi from his 2002 menu. Also on the menu were sashimi, salads, crab cakes, asparagus, mashed potatoes and a chocolate truffle cake.
Tiger Woods, 2002: Porterhouse steak and chicken with a sushi appetizer.
Vijay Singh, 2001: Seafood tom kah, chicken panang curry, baked sea scallops with garlic sauce, rack of lamb with yellow kari sauce, baked filet Chilean sea bass with three flavor chili sauce, lychee sorbet.
Mark O'Meara, 1999: Chicken fajitas, steak fajitas, sushi, tuna sashimi.
Tiger Woods, 1998: Cheeseburgers, chicken sandwiches, french fries, milkshakes.
Nick Faldo, 1997: Fish and chips, tomato soup.
Ben Crenshaw, 1996: Texas barbecue.
Jose Maria Olazabal, 1995: Paella (a Spanish rice dish) and hake (whitefish), plus tapas.
Bernhard Langer, 1994: Turkey and dressing, black forest torte.
Fred Couples, 1993: Chicken cacciatore.
Sandy Lyle, 1989: Haggis, mashed potatoes, mashed turnips.
Bernhard Langer, 1986: Wiener schnitzel (breaded veal).
My first lunch at Muirfield
The first time I played Muirfield was on a Tuesday morning after the 1980 Open Championship which Tom Watson won by 4 shots from Trevino, with my good friend and club accountant Ronnie Sinclair. It was one of those rare, not a cloud in the sky, windless days on Scotland's east coast.
As tradition has it we played 9 holes as a twosome to warm up before heading in for Lunch!! First Ronnie had the Club Steward meet us just off the 18th green with 2 pewter mugs of lager engraved with the HCOEG (Honourable Company of Edinburgh Golfers) to quench our thirst.
After we had changed into our shirt and tie and jacket, we sat in the members lounge, Ronnie ordered Gin and Tonics and that was when I learned that drinks for the members are all doubles unless you ask for a single..
So now we haven't even had lunch and I 've had a pint and a large G&T. I had passed out some Canadian tie pins to the members who couldn't have been more welcoming, as I carried my 2nd G&T into the famous dining room with it's long narrow table that we all sat around with a virtual museum of golf in the glass casing on the walls.
The afternoon matches were set ( foursomes only at Muirfield) with much debate about the various handicaps, there was white wine with the herring starter, red wine with the main beef course and then a final shot of schnapps before heading to the first tee,
I can tell you Ronnie took the honour and I was doing jumping jacks waiting for his drive to arrive down the fairway just to try and control the extraordinarily pleasant buzz I had acquired during Lunch.
Fortunately for me everyone else had the same buzz !! It took me until the turn to walk it off !!
Bryan Angus also on twitter@mummmbles and at www.isr1050.com
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