I’ve said this before this blog every year we post it: This is my favorite piece of Masters content every single year. If you’re not familiar; every year on the Tuesday before The Masters, the previous year’s champion puts on a dinner for all of the prior green jacket holders. It is ALWAYS a master class.
And it always features food that highlights the background of the previous year’s champion. The 2022 winner? Hideki Matsuyama. The first winner of Japanese descent. So you knew things were not only going to be awesome, but it would have a little different flavor than we traditionally see.
As you can tell, it’s a mouthwatering masterpiece. Fun fact about me: I’ve gotten into sushi in the last few years. Meijer has it for $4.99 on Wednesdays. I’m guessing this version might be slightly higher end. Miso glaze is always a winner, and a Wagyu beef ribeye is a home run even though I’ve never had Wagyu before. I’ve heard it’s about as good as it gets, but it’s so expensive that I’m worried I’ll spend $150 on two steaks and f-it up. And I say that as someone who rarely screws up steaks. I just think the pressure of the amount of money spent on them might mess with my mind. It’s like driving a classic car. I’ve been driving for 20 years with relatively few incidents, but if you put me behind the wheel of a car worth $100,000, I may pucker.
Anyway the strawberry shortcake finally is a brilliant touch. Strawberry shortcake doesn’t get the love it deserves as an elite dessert. Sweet, tart, and not going to weigh you down for 2-4 hours after consumption.
Now this blog always relates back to, ‘what would the menu look like if I won The Masters.’ Or more realistically, ‘what would the menu look like if Wisconsin-native, Steve Stricker, ever won The Masters.’ Appetizer is clearly going to be cheese curds, the drink of choice would be brandy old-fashioneds (sweet), the dessert would have to be custard of some kind. But what would the main course be? I think it’s got to be a traditional Wisconsin fish fry (perch or walleye), and a ‘cook out.’ Brats, burgers, etc. All on Sheboygan hard rolls. ‘Cook out’ food might read like a simpleton menu when compared to other Masters dinner menus, but I can’t think of any other logical choice.
PS: Shout out Wagyu beef. S & P the choice for me:
Double PS: I still think Spieth’s Masters Dinner menu is my favorite:
