With all thanks respect to those delightful small pimento cheese sandwiches, they are not the best culinary providing at Augusta National Golf Club. That honor goes to the Masters Champions Meal.
Over the a long time, the defending champs have conceived of some fascinating menus, from Adam Scott’s Moreton Bay bugs (lobster) in 2014 to Sandy Lyle’s haggis in 1989. As if losing to Mr. Lyle was not ample!
But which dishes are the winners amongst the winners? I have taken the liberty of reviewing many years of Champions Supper menus to build a memorable meal of my individual, applying things that have been selected in the past.
When I ultimately win the environmentally friendly jacket, maybe this is what I’ll serve.
Charles Schwartzel, 2012: Chilled seafood bar jumbo shrimp, lobster cocktail, crab meat, crab legs and oysters.
Classy. Indulgent. Communicate about hitting the sweet spot. Schwartzel unquestionably knows how to dine in model.
Adam Scott, 2014: Australian wagyu beef, Moreton Bay lobster, sautéed spinach and onion creamed mashed potatoes.
Australia provides some good beef (Greg Norman farms are incredible), as wagyu is marbled and as flavorful as it will get. Mr. Scott went classic nonetheless with a contact of present-day class. Cheers, mate!
Vijay Singh, 2001: Seafood Tom Kah
If you haven’t had this great coconut and shrimp soup from Thailand, you never know what you are missing. Mr. Singh put collectively one of the most colorful and flavorful menus the Masters has ever witnessed, and this was the dish that kicked it off.
Vijay Singh, 2001: Dessert, Lychee Sorbet
Singh will get a next nomination as the flavors of lychee are so sensitive and perfect to conclusion a food. Sometime, this palate-cleansing closer may possibly even make an look on my Liberty National menus as my way of shelling out homage to the 2000 champ.
Shaun Lewis is assistant typical supervisor and executive chef at Liberty National Golf Club in New Jersey. You can uncover him on Instagram: @chefshaunchristopherlewis