AUGUSTA, Ga. — Two years ago, Scottie Scheffler’s tortilla soup had his fellow green-jacket winners sweating in their coats. We’ll see if he turns down the spice the second time around.
One of the Masters’ most famous traditions gets underway Tuesday night, when Scheffler will host former tournament winners for the Masters Champions Dinner at the Augusta National clubhouse.
You know the rules here — he picks the menu, the champs dine, tell stories, eat good food and drink good wine. The first time Scheffler hosted, back in 2023, a spicy tortilla soup made headlines.
“I ate it,” said 2016 champ Danny Willett, “but I did look over at Scottie and ask if he was trying to kill us.”
Luckily, there’s no soup on Scheffler’s menu this year.
He’s serving up cheeseburger sliders, firecracker shrimp and meatball and ravioli bites for appetizers, a Texas-style chili for a first course, and wood-fired cowboy ribeye or blackened redfish for the main course. A warm chocolate chip skillet cookie is the dessert.
The menu is nearly identical to his first dinner, although there is one notable addition — the meatball and ravioli app. Ravioli, you might recall, is what Scheffler was making on Christmas when he cut his hand and had to miss the start of the season.
“I would definitely do a demonstration [on how to make it], something along those lines, but hopefully avoid the injuries,” Scheffler joked on Tuesday. “Maybe they’ll cut up my steak for me. I won’t have to use a knife or anything like that.”
As for the rest of the menu, Scheffler went over it during a pre-Masters media call a couple of weeks ago.
“It’s a little bit more of the same [as last time]. It’s my favorite foods, haven’t quite changed too much but there’s a little bit, I would say, more kind of nostalgic stuff,” he said. “My dad’s meatballs made the menu. I think there’s a meatball and ravioli type of dish that was always my favorite thing growing up. My dad, his best meal was always meatballs. So I think that’s going to be one of the appetizers.
“Then the soup, my coach makes the best chili, Randy [Smith] does,” he continued. “So I think they are trying to use his recipe for the chili inspiration. So that’s really fun, those two things, and then I think we’re doing ribeye again, and some red fish and tequila and bourbon this time. It should be a fun night, fun meal, and very excited about being able to host a Champion’s Dinner again and very excited to see what how it’s prepared and what the chefs at Augusta pull off this year. I’m really looking forward to it.”
After Tuesday’s dinner, Scheffler’s final Masters prep is Wednesday. His title defense kicks off at 10:15 a.m. ET on Thursday, when he plays the first round alongside Justin Thomas and U.S. Amateur champ Jose Luis Ballester.
