Welcome to Clubhouse Eats and Drinks, where we’ll introduce you to our favorite food and drink at some of the best golf courses, golf resorts and golfy locations around. Cheers!
The comforts of home cooking don’t have to come at home. For PGA Tour pros who spend much of their lives on the road, hearty satisfactions can be found at special stops, like Sea Pines Resort, the iconic destination that was meant to host the RBC Heritage Classic this week.
The dish that many of world’s best players go for at the property? The meatloaf sandwich, a delicious update of a 1950s staple. If it’s not exactly how your granny used to make it, well, then maybe your granny could have learned a thing or two. As with all great meatloaf, this one starts with high-quality ground beef, seasoned just so with salt and pepper. Nothing fancy. But here’s the twist. Instead of the usual breadcrumbs, mesquite barbecue potato chips are baked into the mix, taking the flavor up a notch or two.
The sandwich is prepared on grilled sourdough bread — stacked triple-decker, in ample proportion — then garnished with fried onion petals and remoulade, which is French for “improved mayonnaise.” When the RBC rolls around, the sandwich gets snatched up by anyone and everyone with access to the locker room — players, tournament officials and guests alike. But it’s also available the other 51 weeks of the year on the Links menu in the Harbour Town Clubhouse.
Though it provides good fuel before your round, it’s even better as an apres-golf indulgence, followed by a comfy session on the locker room couch, which, by no coincidence, is positioned in front of a 52-inch flatscreen TV.
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