It’s always an announcement that generates excitement in golf circles: what will the defending Masters champion serve to the former champions gathered for dinner the night before the Masters par-3 contest begins? Angel Cabrera served Argentinian steaks – well received! – while Sandy Lyle served haggis – not so popular – and Tiger famously served McDonald’s.
This year newly-minted member of the Grand Slam club, Northern Ireland’s Rory McIlroy, will serve a menu that looks out of this world. Four – count ’em four! – appetizers grace the menu, each looking more scrumptious than the last: Peach-ricotta flatbread, bacon-wrapped dates with almonds, rock shrimp tempura with spicy sauce and Rory’s most anticipated dish (by him) elk sliders with onion jam and garlic aioli.
Rory is a huge elk fan…him and Billy Casper.
The entrees offer a choice of Wagyu Filet or Seared Salmon with Irish Champ, Brussels Sprouts, Glazed Carrots, and Crispy Onion Rings. Dessert will be stocky toffee pudding.
I’d serve steak and swordfish as the entrees, and the appetizer would be my native dish: arrabiata!
