Tiger Woods, Jack Nicklaus and Jordan Spieth attend Masters Champions dinner
2019 – Patrick Reed: The American stayed true to his roots by serving up a main course of prime bone-in cowboy ribeye alongside some macaroni & cheese.
It was a caesar salad or wedge salad for starters, while he ended his dinner with tiramisu.
2018 – Sergio Garcia: The Spaniard treated his guests to an international salad as a starter – with ingredients chosen to represent the countries of past Masters champions. The main course was ‘arroz caldoso de bogavante’, a traditional Spanish lobster rice.
But where Garcia’s dinner stood out the most was his dessert. He served up ‘Angela Garcia’s tres leches cake’. The inspiration is in the name, with his wife providing the recipe.
2017 – Danny Willett: He went traditional – very traditional. After his sublime and dramatic victory at the 2016 Masters, the Englishman made the most of his opportunity by serving mini cottage pies as starters.
The Yorkshireman opted for Sunday roast as his main course (prime rib, roasted potatoes, vegetables and Yorkshire pudding). And for dessert, apple crumble and vanilla custard. He wasn’t done there though as he also dished out coffee and tea with English cheese and biscuits.
2014 – Adam Scott: After missing out in 2011, the Australian went all out when he had his chance to impress three years later at the dinner. Scott went surf-and-turf on the grill, dishing Moreton bay bugs from Australia to go alongside the strip steak.
He said they are actually insect-like lobsters. ‘I’m not going to serve up anything second rate tonight. I’ve got to go all-out to impress these guys.’ Whether it worked out, who knows. But it was certainly brave.
2012 – Charl Schwartzel: After pipping Scott to the prestigious Green Jacket, Schwartzel served up a treat by going full BBQ style at Augusta.
An opening course consisted of a seafood bar, including shrimp, lobster and oysters. For his main, the champions dined on ‘braai’ – a South African barbecue – which includes lamb chops, steaks, and South African sausages. Dessert was vanilla ice cream sundae.
2009 – Trevor Immelman: A proud South African, Immelman well and truly was inspired by his place of birth while hosting his very own Champions Dinner.
After winning his only major at the Masters in 2008, the Cape Town-born golfer fed Nicklaus, Woods and Co South African bobotie – a minced meat pie dish with egg topping. He also provided a variety of popular local wines.
2005 – Phil Mickelson: Perhaps the most sophisticated dish. ‘Lefty’ wanted to bring some class to the dinner table following his first Masters victory in 2004.
Although from America, Mickelson went for an Italian meal by dishing out lobster ravioli in a tomato cream sauce, as well as caesar salad and garlic bread.
2004 – Mike Weir: He is the only Canadian to ever win the Masters and he stuck true to his roots by serving up elk & wild boar to golf icons, alongside local beers.
For those feeling less adventurous, Weir also gave them the option of fried chicken and filet mignon.
1998 – Tiger Woods: Remember, Woods was only 21 years of age and still very young on the golfing circuit when he hosted his first Champions Dinner. Maybe that explains why he went for… let’s say a McDonald’s selection.
The 14-time major winner served cheeseburgers, fries and milkshakes to the likes of Nicklaus, Arnold Palmer and Sam Snead. And ahead of the 2019 Masters, Woods revealed that hosting his first dinner was ‘one of the most nervous moments of my life’.
1989 – Sandy Lyle: The Scotsman certainly made the most of his time in the spotlight. Following his only triumph at Augusta, Lyle decided to wear a kilt and served up Scottish speciality of haggis.
After his bold choice, Lyle said: ‘That seemed to make quite a statement. The older guys, like [Jack] Nicklaus, had been to Scotland and knew what haggis was. But the newer ones, guys like Larry Mize, they weren’t too sure about that.’
1986 – Bernhard Langer: The year after winning the first of his two Green Jackets, Langer returned with a bit of German culture. He became one of the first golfers to personalise and bring a bit of his country’s flavour to the table.
He opted for wiener schnitzel (breaded veal) and Black Forest cake – two popular foods in Germany.