In our forums, our members have been talking food and discussing what they would opt for if they were to host the Champions Dinner at Augusta National. WRXer ‘I’_rather_be_golfing’ kicks off the thread with his menu of:
“A5 wagyu boneless ribeye with house-made steak sauce or brown butter sauce, roasted fingerling potatoes, sautéed asparagus
King crab and Lobster tail with drawn garlic butter.
Atlantic king salmon with bourbon maple glaze, roasted Brussels sprouts and roasted asparagus.
Assorted sushi, nigiri, and sashimi with all the fixings.
Newcastle brown ale and 55-year-old Yamazaki whiskey.
Tiramisu, pecan pie, and chocolate, vanilla, strawberry milkshake.”
And our members have been sharing their tasty choices in our forum.
Here are a few posts from the thread, but make sure to check out the entire discussion and have your say at the link below.
- johngalt312: “Grilled chicken sandwiches; egg salad sandwiches; pimento cheese sandwiches; BBQ sandwiches; ham and cheese/turkey and cheese sandwiches; club sandwiches; chips; peanuts; chocolate chip cookies; Georgia peach ice cream sandwiches; bottled water; soft drinks; iced tea; domestic/import/American craft beers. I am a man of the people.”
- caniac6: “Grilled Salmon, baked potato, asparagus, and Key Lime Pie.”
- Naptime: “Peking Duck, crispy pork belly, and Pad Thai.”
- Ferguson: “I would stay traditional. Warm-up: Lobster Bisque, Mixed Greens. Main: Steak au poivre, Spring vegetables, Roasted rosemary potatoes. Wine: Remo Farina Valpolicella Ripasso 2017. Dessert: Key Lime Pie.”
- bscinstinct: “How bout Bouillabaisse with a loaf of French bread. Cream Brool for dessert!”
Entire Thread: “What GolfWRXers would serve for their Masters Champions dinner”