Pigs in a Blanket appetizer: Here's what was on the menu for Dustin Johnson's Masters Champions Dinner

The defending Masters Tournament champion generally has the better part of a year to decide what to serve at the annual Champions Dinner.

Dustin Johnson only had about four months since he won the COVID-19 delayed 2020 Masters in November. But he promised to work on his menu when asked before The Players Championship what he was serving. And by work on it, Johnson said, he meant, "Just write it down."

What Johnson wrote is:

• Appetizers: Pigs in a Blanket and lobster & corn fritters
• First Course: House salad or caesar salad
• Family-Style Sides: Mashed potatoes and spring vegetables
• Main Course: Filet Mignon and miso-marinated sea bass
• Dessert: Peach cobbler and apple pie with vanilla ice cream

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Johnson set the tournament scoring record, shooting 20-under 268 with rounds of 65, 70, 65 and 68 as he took advantage of the fall conditions and a course without patrons.

Interesting food items on previous menus

The menu often reflects the personality of the champion – and he picks up the check. Past dinners included cheeseburgers and milkshakes (Tiger Woods, 1998), haggis (Sandy Lyle, 1989), wild boar and sockeye Salmon tartar (Mike Weir, 2004), Argentine barbecue and blood sausages (Angel Cabrera, 2010), monkey gland sauce (Charl Schwartzel, 2012) and bone-in cowboy ribeye (Patrick Reed, 2019).

What was on Tiger Woods' 2020 Masters dinner menu?

Last year, Woods dinner reflected his Southern California upbringing. He served steak and chicken fajitas, as well as sushi and sashimi. And a special offering, an Augusta Roll made of Tempura shrimp, spicy tuna, avocado, eel sauce, tempura flakes and pickled ginger.

Who started the Masters Champions Dinner?

Ben Hogan founded the Champions Dinner, officially called the Masters Club, in 1952 for Masters champions and honorary members Clifford Roberts and Bobby Jones, the club's founders.

“Surely this has to be the most exclusive club of all,” Hogan wrote to Jones and Roberts in 1952. “Not only do a fortunate few of us have the tournament to look forward to, but the annual meeting of our club as well. Here, long after serious competition for some of us comes to an end, we can still get together and reminisce.”

Two-time Masters winner Ben Crenshaw, the emcee of the dinner, read Hogan’s letter aloud to members of the Masters Club last November to kick off the evening.

“It was emotional,” said Charles Coody, winner of the 1971 Masters. “Having Ben read that letter sure was special. I think it touched all of us.”

Just a taste: Sampling of previous Champions Dinner menus

Take a closer look at some of the dinner menus champions have selected over the years:

Charles Coody, 1972

• New York strip steak with mushroom caps
• Brie with peach nectar

Bernhard Langer, 1986

• Wiener schnitzel and spaetzle
• Black Forest cake

Sandy Lyle, 1989

• Jumbo lump crabmeat cocktail
• Broiled pompano
• Haggis
• Neeps and tatties (mashed potatoes and mashed turnips)

Ian Woosnam, 1992

• Leek and potato soup
• Leg of lamb with sweet meadow hay
• Apple pie
• Ice cream

Jose Maria Olazabal, 1995

• Collard green soup
• Txitxarro en salsa verde
• Prime New York sirloin steak
• Roast rack of lamb
• Broiled chicken
• Asparagus
• Baked potato
• Roasted herb new potatoes

Ben Crenshaw, 1996

• Certified Angus beef brisket
• St. Louis-style pork ribs
• Hill Country sausage
• Peach cobbler

Tiger Woods, 1998

• Cheeseburger
• Grilled chicken sandwich
• French fries
• Strawberry and vanilla milkshakes
• Strawberry shortcake

Vijay Singh, 2001

• Seafood Tom Kha
• Chicken Panang curry
• Baked sea scallops with garlic sauce
• Baked Chilean sea bass filet with three-flavor chili sauce
• Rack of lamb with yellow kari sauce
• Lychee sorbet

Mike Weir, 2004

• Lobster in puff pastry
• Wild boar and chanterelle mushroom bundles
• Sockeye salmon tartare
• White and green asparagus salad
• Roasted rack of elk
• Fried chicken
• Filet mignon
• Sauteed pompano

Trevor Immelman, 2009

• South African spinach salad
• Babotie with yellow rice: traditional curried meat with fruit
• Chicken sosaties: grilled chicken and vegetables on skewers
• Melktert: Traditional milk tart
• South African wines

Charl Schwartzel, 2012

• Sliced biltong
• Boerwors with monkey gland sauce
• Dauphinoise potatoes
• Vanilla ice cream sundae
• Crispy meringues

Bubba Watson, 2013

• Caesar salad
• Grilled chicken breast
• Green beans
• Mashed potatoes
• Corn
• Macaroni and cheese
• Confetti cake
• Vanilla ice cream

Sources: Augusta National Golf Club, Augusta Chronicle archives