Danny Willett revealed his Masters Champions Dinner menu. And not surprisingly, it’s heavily influenced by the cuisine of his home country, England.
But before we get to Mr. Willett’s menu, here’s a bit of history. The Champions Dinner began as “the Masters Club,” organized by Ben Hogan in 1952. The idea was simple, all past winners would show up clad in their green jackets and have a meal, with the reigning champ picking up the tab. Fortunately for Danny Willett’s bank account, the club now picks up the tab.
Anyway, just like Ben Hogan did on the beta version of Instagram way back in 1952, Danny Willett signed onto his account and posted his Champions Dinner menu card.
And here’s the reigning jacket-winner talking through his selections.
So we know what Danny boy will be serving his green-jacketed brethren. But do you know what Tiger Woods served? Vijay Singh? Mike Weir? Augusta.com collected a few of the more distinct menus champions have served recently.
Sandy Lyle, 1989: Jumbo lump crabmeat cocktail, haggis (sheep innards), neeps and tatties (mashed potatoes and mashed turnips), broiled pompano
Tiger Woods, 1998: Cheeseburger, grilled chicken sandwich, french fries, strawberry and vanilla milkshakes, strawberry shortcake
Vijay Singh, 2001: Seafood Tom Kah, chicken Panang curry, baked sea scallops with garlic sauce, rack of lamb with yellow kari sauce, baked filet Chilean sea bass with three flavor chili sauce, lychee sorbet
Mike Weir, 2004: Lobster in puff pastry, wild boar and Chanterelle mushroom bundles, sockeye salmon tartare, white and green asparagus salad, roasted rack of Wapiti elk, fried chicken, filet mignon, sauteed pompano
Charl Schwartzel, 2012: Sliced biltong, Boerwors with monkey gland sauce, Dauphinoise potatoes, vanilla ice cream sundae, crispy meringues
In summation of the menus, three words: monkey gland sauce. That is all.