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
Masters Food: Fans flock to famous foods at the Masters Tournament
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.”