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The Masters: Dustin Johnson to serve the pigs in a blanket, filet mignon at the Champions Dinner

Although he had less time to prepare than most – the Masters 2020 was held in November rather than his usual time slot in April – defending champion Dustin Johnson revealed his menu for dinner. of the 2021 champions.
And although he said before his first win at Augusta that his favorite tradition at the legendary club was sandwiches, the 36-year-old golfer opted for more elegant options.
The double big winner announced on his social media accounts that the menu will feature pigs in a blanket and lobster and corn fritters as appetizers, with a house salad and Caesar salad available as a first course.

Filet mignon and sea bass are on the menu for the main course, accompanied by mashed potatoes and vegetables, along with the peach cobbler and apple pie with ice cream for dessert.

And in the post describing his menu, Johnson referred to his love for sandwiches, saying, “Almost as good as sandwiches!”
The presence of 2019 champion Tiger Woods, who served fajitas and sushi in November, is in question as he continues to recover from his February car crash.

1992 Masters winner Fred Couples, who traditionally plays a practice round with Woods before the major, said he was “thinking” of Woods ahead of this year’s competition.

“I’m going to miss you tonight at dinner. Not the same without you,” Couples said on Twitter.

The Champions Dinner is the exclusive gathering before the Past Winners and Augusta National President Tournament on Tuesday of Masters Week. The food is usually revealed days before the tournament begins as the world’s top golfers gather in Augusta, with this year’s Masters starting April 8.

The Champions Dinner is held at the Augusta National Clubhouse and has been a part of the Masters tradition since it was started by the great Ben Hogan in 1952.

Later, the winner of the previous year had the honor of designing the menu, which often reflects his national dish.

When Woods returned as the defending champion in 1998 after his major victory at Augusta, he served cheeseburgers, fries, and milkshakes. He opted for the Porterhouse steak in 2002 and 2003.

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The Masters: Dustin Johnson to serve the pigs in a blanket, filet mignon at the Champions Dinner

Germany’s Bernhard Langer served sausage schnitzel in 1986, while England’s Nick Faldo selected fish and chips in 1997 at one of three Champions Dinners he hosted. Scotsman Sandy Lyle donned a kilt and served haggis in 1989.

Other notable menus include Canadian Mike Weir’s Elk, Wild Boar and Arctic Char in 2004, and Charl Schwartzel’s South African BBQ with Monkey Gland Sauce in 2012.

“There is no monkey and there is no gland,” Schwartzel said with a laugh at a press conference that year in Augusta.


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