Champions Dinner menu (European Tour)
Prime Bone-In Cowboy Ribeye is Patrick Reed’s main course of choice to be served at tonight’s Champions Dinner, one the great traditions at the Masters Tournament.
The Champions Dinner, held on the Tuesday of Masters week, began in 1952 when defending champion Ben Hogan gave a dinner for all previous winners. He proposed the formation of a Masters Club, limited to only Masters Champions. Honorary memberships were extending to founders Bobby Jones and Clifford Roberts and subsequently Bill Lane, Hord Hardin, Jack Stephens, Hootie Johnson, Billy Payne and Fred Riley have been added as honorary members of this most exclusive of clubs.
And as is tradition, the defending champion acts as host and selects the menu. He also receives and inscribed gold locket in the form of the club emblem as a certificate of his membership.
Tonight it is Patrick Reed’s turn as host and his menu will comprise a choice of Ceasar Salad or Wedge Salad, main course of Prime Bone-In Cowboy Ribeye (with Mountain Trout available on request) and sides of Macaroni Cheese, Creamed Spinach Corn Crème Brulee and Steamed Broccoli. For dessert, Tiramisu, Vanilla Bean Crème Brulee, Chocolate Crunch and Praline Cheesecake.
All washed down with 2016 Chateau Montelena, Napa Valley, Chardonnay or 2013 Caymus Vineyards, 41st Anniversary, Napa Valley, Cabernet Sauvignon.