Tuesday’s Champions Dinner at the Masters is golf’s most exclusive gathering. Debuted in 1952 by Ben Hogan, it is hosted annually by the defending champion who has the honor of setting the menu and also graciously picks up the bill.
Over the years, it’s become standard procedure to serve a favorite delicacy from the winner’s homeland. Past champions have selected everything from wiener schnitzel (Bernhard Langer, 1986) to haggis, a Scottish specialty made of minced sheep organs (Sandy Lyle 1989) to chicken panang curry (Vijay Singh in 2001) and Moreton Bay Bugs (lobster) from Australia ( Adam Scott 2014). Even Jordan Spieth, in 2016, went with Texas barbecue.
In 1998, at his first of five dinners, Tiger Woods served cheeseburgers and chicken sandwiches, fries and milkshakes. More recently, he’s gone a little more upscale with a sushi appetizer and chicken and steak fajitas. At long last, Scottie Scheffler announced his menu to be served on April 4, and he didn’t disappoint.
We asked more than two dozen players what they’d serve if they won the Masters and got to host the Champions Dinner as well as a handful of past champions what they’d do if they got to host it again.
Keegan Bradley
Keegan Bradley hits out of the rough on the second hole during the second round of the 2019 Masters Tournament at Augusta National Golf Club. (Photo: Michael Madrid-USA TODAY Sports)
I’d love to serve an Italian dinner. Definitely chicken parm.
Sam Burns
Sam Burns hits from the fairway on No. 1 during a practice round ahead of the 2022 Masters Tournament at Augusta National Golf Club in Augusta, Georgia. (Photo: Andrew Davis Tucker-Augusta Chronicle/USA TODAY Network)
A good steak and potato combo.
Stewart Cink
Stewart Cink hits out of a bunker on the second hole during the first round of the 2019 Masters Tournament at Augusta National Golf Club in Augusta, Georgia. (Photo: Rob Schumacher-USA TODAY Sports)
I would serve brisket, burnt ends and flat with oven-roasted potatoes with Georgia onions, green-bean casserole and Caesar salad.
Corey Conners
Corey Conners chips on the 10th hole during the third round of the 2021 Masters Tournament at Augusta National Golf Club in Augusta, Georgia. (Photo: Michael Madrid-USA TODAY Sports)
Hopefully, I’ll think harder than that when I’m wearing a Green Jacket but something Canadian. I love beef, some seafood like Canadian lobster and maybe some poutine.
Harris English
Harris English prepares to play his second shot on the 11th hole during a practice round ahead of the 2021 Masters Tournament at Augusta National Golf Club in Augusta, Georgia. (Photo: Rob Schumacher-USA TODAY Sports)
I’d go with some real Southern food. I’d have to have collard greens, some rutabaga, sweet potato soufflé. It would be kind of like Thanksgiving dinner.
Matt Fitzpatrick
Matthew Fitzpatrick waits to putt on the 10th green during the second round of the 2020 Masters Tournament in Augusta, Georgia. (Photo: Matt Slocum/Associated Press)
I’ve never thought about it. I’ll think about it when I win.
Tommy Fleetwood
Tommy Fleetwood chips onto No. 13 green during a practice round ahead of the 2022 Masters Tournament at Augusta National Golf Club. (Photo: Rob Schumacher-USA TODAY Sports)
Christmas dinner.
Jim Furyk
Jim Furyk at the 2014 Masters at Augusta National Golf Club in Augusta, Georgia. (Photo: Associated Press)
My favorite meal that I grew up with was Chicken Paprikash. It’s a Czech dish, basically chicken and dumplings. I would have tried to incorporate some of my heritage in there.
Max Homo
Max Homa plays his second shot from the 13th fairway during the first round of the 2020 Masters Tournament at Augusta National Golf Club in Augusta, Georgia. (Photo: Rob Schumacher-USA TODAY Sports)
Some sort of pasta. That’s what I grew up eating a lot of. I always joke that I’d ask the veterans what they want. I’m not super picky.
Asked the same question recently on the podcast “Pardon My Take,” Homa gave a different answer, saying, “I’m half-Jewish so maybe I’d throw in my mom’s matzo ball soup. I’m not sure how everyone would feel about it. I’d be very boring, everyone always does a steak, a fish, I’m going to have to call somebody to find out what kind of wine is really good. I’m not really sure what I’d do, but that’s a problem I’d love to have.”
Billy Horschel
Billy Horschel walks across the No. 2 green during the first round of the 202 Masters Tournament at Augusta National Golf Club in Augusta, Georgia. (Photo: Adam Cairns-Augusta Chronicle/USA TODAY Sports)
Surf and turf. I’d do a bone in strip from my buddy Desi Vega’s Steak House. I’d do barbecue shrimp and sushi as an appetizer. I’m a massive sushi fan. I’d do some ice cream and chocolate cookies for dessert.
Viktor Hovland
Viktor Hovland walks on the second hole during the final round of the 2021 Masters at Augusta National Golf Club. (Photo: Rob Schumacher-USA TODAY Sports)
I made a deal when I went back home with a famous chef back home in Norway when I ate at his restaurant. I shook his hand and said if I ever win he’d come over and cook the meal.
Kevin Kisner
Kevin Kisner with daughter Kate during the Par 3 Contest ahead of the 2019 Masters at Augusta National Golf CLub. (Photo: Kevin C. Cox/Getty Images)
Wagyu tomahawk rib-eye with some baked mac ‘n cheese and some really good roasted vegetables like broccoli roasted crispy.
Matt Kuchar
Matt Kuchar hits his third shot on the 12th hole during the second round of the 2021 Masters Tournament at Augusta National Golf Club in Augusta, Georgia. (Photo: Rob Schumacher-USA TODAY Sports)
If I had a last meal, it might be pancakes from Cracker Barrel, but I don’t think I’d do it at the Champions Dinner. It would probably be your standard steakhouse dinner.
Collin Morikawa
Collin Morikawa celebrates after holing out of a bunker on the 18th hole during the final round of the 2022 Masters Tournament. (Photo: Rob Schumacher-USA TODAY Sports)
I’ll figure that out when I get there, hopefully.
Jon Rahm
Jon Rahm walks No. 7 with his wife, Kelley, and daughter, Kepa, 1, during the Par 3 Contest ahead of the 2022 Masters Tournament at Augusta National Golf Club. (Photo: Adam Cairns-Augusta Chronicle/USA TODAY Network)
I have an idea, yes. It would be Spanish cuisine. I’m lucky to be friends with chef Jose Andres and I would seek out his help a little bit.
Xander Schauffele
Xander Schauffele plays his shot from the 15th tee during the third round of the 2021 Masters Tournament at Augusta National Golf Club in Augusta, Georgia. (Photo: Michael Madrid-USA TODAY Sports)
That’s top secret. When I win, you will find out.
Scott Stallings
Scott Stallings hits his approach from the fairway of the second hole during the first round of the 2014 Masters Tournament at Augusta National Golf Club in Augusta, Georgia. (Photo: Jack Gruber-USA TODAY Sports)
I’ve got it written down. I would like to cook the steak. I went (to Augusta National Golf Club) in October and they do a hard char, but essentially it’s a cast-iron sear burn that gets to 1,200 degrees.
Kevin Streelman
Kevin Streelman reacts after chipping in for eagle on the second hole during the third round of the 2016 Masters Tournament at Augusta National Golf Club in Augusta, Georgia. (Photo: Rob Schumacher-USA TODAY Sports)
I would have chef Thomas Keller do whatever he wants to do. He’s told me if I ever win the Masters he’s doing the deal. Deep-dish Chicago-style pizza from Lou Malnati’s and Scarecrow wine, which is my favorite Napa wine.
Justin Thomas
Justin Thomas hits out of the bunker on No. 2 during the third round of the 2022 Masters Tournament at Augusta National Golf Club. (Photo: Danielle Parhizkaran-Augusta Chronicle/USA TODAY Sports)
I’m pretty basic. I’ve been fortunate to do it for the PGA and hopefully I’ll let you know next year.
Gary Woodland
Gary Woodland walks to the sixth green during practice ahead of the 2018 Masters Tournament at Augusta National Golf Club in Augusta, Georgia. (Photo: Matt Slocum/Associated Press)
I’m a big steak guy. I’d get some nice Wagyu beef, some Kansas City strips, potato and I love ice cream. I’m a big caramel guy, maybe some cookies and cream. Definitely some ice cream.
Will Zalatoris
Will Zalatoris putts on the No. 16 green during a practice round ahead of the 2022 Masters Tournament at Augusta National Golf Club in Augusta, Georgia. (Photo: Michael Madrid-USA TODAY Sports)
Beef Wellington.
What would you serve if you could do it again?
Jordan Spieth and his wife Annie hold their son Sammy as they pose for pictures with family members after the Par 3 Contest ahead of the 2022 Masters Tournament at Augusta National Golf Club. (Photo: Rob Schumacher-USA TODAY Sports)
Trevor Immelman: South African Braai.
Zach Johnson: I would do something similar again with one caveat because I whiffed. I did a corn casserole but this time I’d have my family back in Iowa during sweet corn season in July-August and get pounds of it cut and preserved and brought to Augusta.
Gary Player: We would have a South African Braai (BBQ) so plenty of options for everyone.
Adam Scott: I would serve steak again in some variety. Steak is always a winner in that room.
Jordan Spieth: I’d probably do some kind of Mexican combination, some seafood, some fajita type stuff.
Story originally appeared on GolfWeek