"One of the many traditions that come with the Masters is that the defending champion gets to curate the menu for the Masters Club Dinner before the following year's tournament at Augusta National. The meal was started by Ben Hogan in 1952, and only past winners are invited -- with the only current exception being Augusta National chairman Fred Ridley."
"McIlroy's dinner, which takes place April 7, begins with four appetizers -- peach and ricotta flatbread, rock shrimp tempura, bacon-wrapped dates and grilled elk sliders. After appetites have been whetted, McIlroy has requested yellowfin tuna carpaccio for his first course. The main course follows with a choice of wagyu filet mignon or seared salmon, alongside sauteed Brussel sprouts, glazed carrots with brown butter and crispy Vidalia onion rings."
"And to finish it off, McIlroy has requested sticky toffee pudding with vanilla ice cream and warm toffee sauce. After an evening of camaraderie and celebration, McIlroy -- and the others -- will have another day of practice before getting back to the serious business of trying to win another green jacket."
Rory McIlroy, after winning his first Masters green jacket, exercises the defending champion's tradition of selecting the menu for the Masters Club Dinner held before the following year's tournament. This tradition began with Ben Hogan in 1952 and exclusively welcomes past Masters winners, with Augusta National chairman Fred Ridley as the sole current exception. McIlroy's April 7 dinner features four appetizers including peach and ricotta flatbread, rock shrimp tempura, bacon-wrapped dates, and grilled elk sliders. The first course offers yellowfin tuna carpaccio, followed by a main course choice of wagyu filet mignon or seared salmon with seasonal vegetables. Dessert consists of sticky toffee pudding with vanilla ice cream and warm toffee sauce. Following the dinner celebration, participants will practice before competing in the 2026 Masters tournament beginning April 9.
Read at ESPN.com
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