Tiger Woods has had his Masters Champions dinner menu set since February, when he told reporters that he was going to choose a menu that was an homage to his Southern California roots: steak, chicken fajitas and sushi.
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If some of those items sound familiar, it’s because Woods has selected them before. Back in 2006 (his most recent Champions dinner), Woods served stuffed jalapeño and quesadilla appetizers with salsa and guacamole; green salad; steak fajitas, chicken fajitas, rice and refried beans, with apple pie and ice cream for dessert. In 2002 and 2003, both sushi and steak were on the menu.
It’s been nearly nine months since Woods first went on record with his plans for the dinner, and now that the night’s official menu has finally been released, it appears not much has changed.
For starters, attendees can enjoy an “Augusta Roll” — shrimp tempura, spicy tuna and avocado. Then it’s prime steak and chicken fajitas with grilled vegetables, rice, beans and guacamole on the side, and finally, flan, churros with chocolate sauce and sopapillas (a fried pastry drizzled in honey and/or sugar) for dessert. And oh yeah — and there’s also some expensive Napa Valley cabernet sauvignon (listed at $250-$300 per bottle) to help wash it all down.
Though there was speculation that Tiger would hearken back to his 1998 menu and put milkshakes on this year’s docket, alas, it’s not to be. But his selections sound delicious nonetheless.
Golf.com Editor
As a four-year member of Columbia’s inaugural class of female varsity golfers, Jessica can out-birdie everyone on the masthead. She can out-hustle them in the office, too, where she’s primarily responsible for producing both print and online features, and overseeing major special projects, such as GOLF’s inaugural Style Issue, which debuted in February 2018. Her original interview series, “A Round With,” debuted in November of 2015, and appeared in both in the magazine and in video form on GOLF.com.
