Johnson: "This Year's Masters Champions Dinner Features Filet Mignon and Salmon"

Defending Champion Hosts Dinner for Past Champions on Eve of Opening, Featuring National Specialty Dishes; Last Year, Woods Served 'Chicken Fajitas and Sushi'

Dustin Johnson celebrating in a green jacket immediately after winning the Masters last year. The small photo shows the recently revealed Champions Dinner menu. Photo by Dustin Johnson Twitter

[Asia Economy Reporter Noo Rae] ‘Filet Mignon and Salmon’.

World No.1 Dustin Johnson (USA) recently shared on his social media the menu for the PGA Tour ‘Masters Champions Dinner’. He posted along with it, "Almost as good as the sandwiches!" The appetizers include sausage bread, lobster, and fried corn. Then comes a choice of house salad or Caesar salad. This is accompanied by mashed potatoes and a spring salad.

The main course features filet mignon steak and sea bass cooked with a Japanese-style miso base. Filet mignon is an expensive boneless beef cut, referring to tenderloin or sirloin. For dessert, there is peach cobbler and apple pie served with vanilla ice cream. American media and players praised the menu as "as excellent as his golf skills" and "a choice that is faithful to basics yet well balanced."

Johnson was the ‘Player of the Year’ for the 2019/2020 season with three wins. Since the Turning Stone Resort Championship in 2008, he has won at least once every year, marking ‘13 consecutive seasons with a win’. He has accumulated 24 wins in total, including two majors. He is especially strong in ‘big matches’. He is a ‘WGC Slammer’ who has swept all four different World Golf Championships (WGC) series trophies. In November last year, he won the Masters with a ‘wire-to-wire’ victory and the tournament’s lowest score (20 under par).

The ‘Champions Dinner’ is a unique Masters tradition where the previous year’s champion invites past winners for a meal one day before the tournament begins. It was started by Ben Hogan (USA) in 1952. Most hosts tend to showcase their home country’s specialty dishes. Bernhard Langer (Germany) caused a stir in 1984 by serving veal cutlets called ‘Wiener Schnitzel’, and Sandy Lyle (Scotland) in 1989 prepared ‘haggis’, a dish made from minced lamb offal.

A highlight was Adam Scott’s (Australia) ‘Moreton Bay Bugs’ in 2013, the first Australian to wear the Green Jacket. Due to the connotation of ‘bugs’, there were concerns it might be a ‘disgusting food’. It is a crustacean dish with a dark red shell and short, narrow tail. 2015 champion Jordan Spieth (USA) received praise for his Texas-style barbecue. In 2017, Danny Willett (England) served the traditional Yorkshire dish from the Yorkshire region.

Sergio Garcia (Spain) in 2018 presented an international salad with ingredients from around the world, a main dish using lobster and rice, and for dessert, tres leches cake. In 2019, Patrick Reed (USA) offered a prime bone-in cowboy ribeye course. He added macaroni & cheese, corn cr?me br?l?e, creamed spinach, steamed broccoli, and various desserts.

‘Golf Emperor’ Tiger Woods (USA) chose ‘chicken fajitas, sushi, and steak’ last year. He explained, "As someone from Southern California, fajitas and sushi are foods I have enjoyed since childhood." Fajitas are a Mexican dish where finely sliced meat is wrapped in a tortilla with vegetables and sauce. Shrimp tempura, spicy tuna, avocado, pie, and churros were also served. Due to COVID-19, the event was moved to the lower floor of the clubhouse.

This content was produced with the assistance of AI translation services.