AUGUSTA, Ga. – Charl Schwartzel will not be manning the barbeque during his own Masters Champions Dinner, as he first intimated, but his menu will feature a taste of South African tradition for the annual Tuesday festivities.
After opening with an iced seafood display (shrimp, lobster, jumbo lump crabmeat and oysters among the items), international cheese and crudite (mortadella, swiss, aged cheddar, gruyere, etc.) and an assortment entitled “Charl’s Featured Specialties” that includes sliced biltong, biltong sticks and droewors with Philadelphia cream cheese, topped with Wellington sweet chili sauce, the main course likewise recalls his homeland.
The South African barbeque entrée will include marinated and grilled filet mignon, lamb chops, chicken breast and borewors with monkey gland sauce, dauphinoise potatoes, sautéed sweet corn and green beans.
The wine selection includes a 2010 Cape of Good Hope, Van Lill & Visser chenin blanc and a 2007 Anthonij Rupert cabernet sauvignon.
If the Masters champions still have room for dessert after that feast, they’ll be treated to vanilla ice cream sundaes.