Scottie Scheffler winked at his Masters Champions Dinner menu. There’s ravioli.
And he’s heard Nick Faldo and others. The tortilla soup is gone.
Tuesday morning, Scheffler revealed his “Masters Club Dinner” menu, announcing the selections for the annual meal hosted by the reigning Masters champion and attended by all living Masters winners. This is Scheffler’s second time hosting the dinner, and the items on this year’s menu looked much like the ones he selected in 2023, the year after he won the event for the first time. But there are some exceptions.
The appetizers feature cheeseburger sliders “served Scottie style” and firecracker shrimp served with sweet Thai chili and sriracha mayo — both appeared two years ago. New this year, though, is “Papa Scheff’s meatball and ravioli bites” served with pecorino cheese and tomato basil sauce.
That’s interesting. It was ravioli, remember — or at least the process of making it — that shelved Scheffler earlier this year. He revealed that he’d been cutting the noodles with a wine glass, but cut his right hand when the glass shattered.
“We wanted to make them from scratch, so you’ve got to roll the dough and you’ve got to cut the dough,” Scheffler said in January. “But we were at a rental house so we didn’t have the right tools and the only thing was a wine glass that we found.”
Below the apps comes the first course, and it’s a newbie, too: ”Texas-style chili” served with cheddar, jalapenos and corn chips. Sounds hot, though former Masters winners may be hoping it’s not as spicy as what it’s replacing: the tortilla soup. That item drew these comments in the days after the meal:
Sandy Lyle: “I had to sort of swab the top of my head because it was perspiring.”
Nick Faldo: “One spoonful was too much for me. It was way too hot, too spicy.”
Fuzzy Zoeller: “I about gagged — waaaa, hoohoo, baby!”
Danny Willett: “I ate it, but I did look over at Scottie and ask if he was trying to kill us.”
The rest of the menu is mostly the same. This year’s main course is a choice of wood-fired cowboy ribeye or blackened redfish, and it’s served with family-style macaroni and cheese, jalapeno creamed corn, soy-glazed brussel sprouts and chipotle-lime roasted sweet potatoes — and that’s nearly identical from 2023. Two years ago, Scheffler’s menu featured a Texas ribeye steak, fried brussel sprouts (instead of soy-glazed) and seasoned fries (instead of the sweet potatoes).
The last item is the same, wonderfully so.
Back for dessert is the “warm chocolate chip skillet cookie,” though its ice cream accompaniment has changed. Gone is the milk and cookies ice cream; it’s been replaced by vanilla bean ice cream.
The dinner will be served April 8. The tournament starts two days later.
