“A lot of different meats and a little wine,” said his swing coach Charlie Epps, who served as translator for reporters Wednesday at the Quail Hollow Championship. “Meat and potatoes.”
Epps, who stayed with Cabrera Masters week, said Cabrera cooked every night of their Masters’ stay because he doesn’t like to wait in lines at restaurants.
“Chicken and rice, chicken and spaghetti, Salisbury steak,” Epps said. “He doesn’t buy anything in the can. All fresh.”