Defending Masters Champion Patrick Reed selected Bone-in Cowboy Ribeye as the main course for the traditional champions dinner. Side dishes included smoked gouda mac and cheese, creamed spinach, corn creme brulee, and steamed broccoli with sea salt and shaved parmesan.
What, no pink Himalayan salt?
He offered three different desserts: tiramisu, vanilla bean creme brulee, and chocolate crunch and praline cheesecake.
“I’m going to fatten everyone up,” he said during his champions interview in the media center.
Augusta National allows the defending Masters champion to select the menu, (they also pay for the meal). The tradition has resulted in some stellar menus celebrating the heritage of the winner, but has also seen some train wrecks. Sandy Lyle’s haggis at the 1989 dinner was so poorly received it set an unofficial record for most bar steaks consumed. And of course in 1998, Tiger treated everyone as though it were a kid’s play date, serving McDonald’s-ish hamburgers, fries and milk shakes.