Tiger Woods’ greatest composite Masters Champions Dinner menu, according to a Michelin-star chef

Winner, winner, Masters Champions Dinner.

Tiger Woods has hosted five.

And while you probably remember many of the shots he struck along the way, what about the food he served in celebration?

As part of a culinary retrospective — you know plenty about his career already — we’ve reprinted each of Tiger’s Champions Dinner menus below.

And because it’s a lot to digest, we’ve asked James Syhabout, chef and owner of two-Michelin star Commis, in Oakland, Calif., pick and choose from the smorgasbord to create a three-course a meal that he thinks works the best: a greatest hits Champions Dinner menu.

Tiger can use it when he hosts his sixth.

Food

Past Menus:

1998: Cheeseburgers, chicken sandwiches, French fries, milkshakes

2002: Sushi appetizer, Porterhouse steak and chicken

2003: A repeat of 2002, plus sashimi, salads, crab cakes, asparagus, mashed potatoes and chocolate truffle cake.

2006: Stuffed jalapeños and quesadilla appetizers with salsa and guacamole; green salad; steak and chicken fajitas; Mexican rice; refried beans; apple pie and ice cream

2020: Augusta Roll (tempura shrimp, spicy tuna, avocado, eel sauce), Steak and chicken fajitas; grilled vegetables; Mexican rice; sour cream; guacamole; pico de Gallo; flour tortillas. And a dessert trio of flan, churros and sopapillas.

The Overview

Food

In 1998, Woods was 22, and his choices, Syhabout says, were in keeping with the straightforward golf course fare he likely grew up eating. Over the years, he branched out a bit (some sashimi here, some South-of-the-Border flashes there) but never strayed too far from what you might consider club cuisine. All of Tiger’s menus have featured beef, more than once with a potato side, and usually with a chicken option, because, well, older champs can’t be too careful with cholesterol.

The Greatest Hits Menu:

First Course: Sushi. Because it’s light, and because it’s clearly a Tiger favorite, appearing on 4 of his 5 dinner menus.

Second Course: Where’s the beef? You know that Woods is going to want it. Syhabout suggests porterhouse steak frites with grilled asparagus, a classic, balanced, bistro-style entree that combines elements from 1998, 2002 and 2003. Add a roast chicken option for those looking to steer clear of red meat.

Third Course: In 2020, Woods went with a trio of desserts. Syhabout likes that theme, but he’s opting for a twist by serving chocolate truffle cake (2003), apple pie (2004) and churros (2020), and washing them all down with a vanilla milkshake (from 1998). A sweet finish that borrows from four of his five wins.