Whats Your Masters Champions Dinner Menu

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The Champions Dinner, every year on the Tuesday night before the start of the tournament, is just a perfect example of what separates the Masters from all else. The defending champion is afforded the luxury of coming up with the menu for all of the past champions in attendance.
 
But what if you where ever to win a green jacket? What would you serve to the likes of Palmer, Nicklaus, Watson, Faldo, Tiger and Lefty ?
 
We'll we asked and you responded in mass.
 
Here is a sampling of some of the menus that you the viewers sent in, some a bit more elaborate than others, and also some with a few tricks thrown into the evening:
 
My favorite old time meal:
Fried chicken from Ireland, Indiana
German Fries
Cole Slaw
And really good cheesecake

--Nancy, Evansville, Ind.
 

Start the evening with cocktails - my choice would be a cold Budwieser to warm me up.
An assortment of nuts to nibble on while talking with my new friends
After we sit down the corks will be pulled and red wine will be served, maybe a bottle of the Shark's finest
Then some fresh baked rolls served with whole roasted garlic
Crab Bisques for the appetizer
Next would be a crisp Caesar Salad
The entree would be baked Australian cold water lobster tail, petite filet and the vegetable would be sweet corn on the cob with golf tee shaped corn handles
My after dinner drink would be a 'Chip Shot' - Baileys, coffee and Grand Marnei served in a Snifter
And for dessert, chocolate mousse cake served with vanilla ice-cream.
Aloha!

--John Fasty, Maui, Hawaii
 

SURF N TURF MASTERS STYLE
  • Drinks:
    Voss, Stella Artios, and Kristal
  • First Course (Appetizer):
    Lump Crab Cakes (in the shape of Golf Balls), and Fresh Jumbo Cocktail
    Shrimp
  • Second Course:
    Smoke Salmon or Tuna Sashimi (prepared in some fantastic way to
    incorporate Georgia Peaches)
  • Third Course:
    Fresh Maine Lobster Tails w/ steamed petite carrots & French cut string
    beans w/ wild rice ball
  • Fourth Course (Main):
    Kobe Fillets w/ caramelized shallots and a Gorgonzola reduction &
    Scalloped Garlic, Cheese and Chives Potatoes on the side
  • Fifth Course (Dessert):
    Peach Cobbler with Haagen Dazs Vanilla Ice Cream or Chocolate Mouse w/
    Raspberry creme or fresh
  • Sixth Course (Digestives):
    Cuban Cigars especially made for the event (talk to Castro's bro) &
    Johnny Walker Blue, Jgermeister and Pernot absinthes.
  • And at some point in the evening, they would have to play 'We Are the
    Champions' by Queen. Preferably after we all finish dinner and get
    wasted, so we no longer care much about how we look or sound singing
    along. Yep, that would do it.

    --Ryan
     
    Being from Canada:
    I would start with Malpeque Oysters from the Eastcoast along with shrimp cocktail
    Small appetizer of pea soup (a Quebec tradition)
    Alberta AAA roast beef
    PEI (Prince Edward Island) potatoes and corn
    Dessert ' crepes with maple syrup
    Ice wine from the Niagara region as a finish.

    --Bill G.
     

    Here's my Masters menu:
    House salad with Ranch dressing
    Utz's Chesapeake Bay Crab chips
    Maryland Chesapeake Bay Crabs (as many as you can eat)
    Potato Salad
    Beer (suggest Appalachian Brewing Co.'s Hoppy Trails I.P.A.)
    Dessert - Pecan Pie
    Hours and hours of crab-cracking fun with the greats of the game!

    --Pete, Camp Hill, Pa.
     

    Gotta go with pizza and beer - I'm a simple guy with simple tastes.
    --George P.
     

    Margarita's
    Jumbo Shrimp Cocktail with wickedly hot sauce
    Ceasar's Salad with pine nuts and avocado
    Warm pita bread with humus
    Crown rack of lamb
    Tender asparagus with lemon
    Wild Rice
    Frances Ford Coppola wine selection
    Mom's Apple pie alamode

    --Ken A.
     

    First course- lobster bisque
    Second course - iceberg lettuce salad
    Third course - King Crab legs dinner with drawn butter
    Desert - Pineapple upside Cake with vanilla ice cream and real whipped cream
    Oles!

    --Chez Traf, Indy
     

    Soup -- corn and crab bisque
    Salad -- endive, pear and goat cheese
    Entre -- blackened redfish (with sauted spinach and rice pilaf as the sides)
    Fini -- rum cake

    --Bruce S.
     

    Liver and Onions
    --Patrick O'Neal, New Bern, N.C.
     

    Appetiser - Smoked Pacific Salmon with horse radish
    Soup - Lobster Bisque
    Main course - Steak Diane with Mashed Potatoes and Yorkshire Pudding, Asparagus and mushrooms.
    Dessert - Creme caramel with whipped cream
    Apertif - Drambuie (double)
    Beverage - black Columbian bean coffee.
    Burp! I enjoyed it - how about you?

    --Pete B.
     

    As an appetizer - ceviche in a lemon juice marinade, followed by a 16 oz. Rib-eye steak with grilled jumbo shrimp. And a endless supply of gold 1800 margaritas on the rocks with salt!
    --Juan A., Houston, Texas
     

    Panera Bread French Onion soup, Tony Romas ribs, KFC cole slaw, baked potato, Lambert's Cafe 'Throwed Rolls', and for dessert, Dairy Queen Ice Cream Cake.
    --Mike Garrard, Ohio
     
    After winning the Masters, the dinner will be inspired by home-town, Philadelphia.
    Appetizer: Philly soft pretzels, including the gallon of mustard with pump dispenser
    Main course: Philly Cheesesteak. Cheese Wiz will be an option.
    Dessert: Tatsykakes. Cream filled cupcakes and peanut butter cakes.
    Beverage: Yuengling Lager. The Lite version will NOT be an option.
    No better menu in my opinion.

    --Regards, Jason Melnyk, Philadelphia, PA
     

    Alaskan salmon
    Red cabbage cole slaw
    Scalloped potatoes
    Steamed brocolli
    White Zinfandel wine
    Sweet potato pie and/or Pecan pie for dessert
    Now that's a healthy, nutritious meal with a great dessert.
    Open bar afterward for 'tellin' of the tales.'

    --Jack in Berlin, N.J.
     

    Related Links:
  • Full Coverage - The Masters