We had a preview of Adam Scott in the kitchen preparing the 2014 Masters Champions Dinner yesterday but exactly what he was serving was still a bit of a secret! In yesterday’s video, we saw Scott preparing steaks, salmon, potatoes and more (a wide selection of Australian surf and turf), but it wasn’t until right before the dinner was served that we got a peak at what was to be served for dinner last night!
The meal started with an artichoke and arugula salad with grilled calamari, but the centrepiece of Adam Scott’s Australian surf and turf menu at the Masters Champions Dinner Tuesday evening was Moreton Bay bugs – or Bay Lobster. It was something very local to Australia and flown in from Queensland. Australian Wagyu beef, some of the best beef in the world, was also served as steak. But the highlight of the menu was definitely the dessert. Adam Scott used his mother’s Pavlova recipe, a fruit-topped meringue, as the final course of the night
The Champions Dinner is one of so many time-honored traditions at the Masters. The ritual dates back to 1952 as Ben Hogan prepared to defend his first Masters title. He came up with the idea to host a dinner for all of the previous Masters winners. Nine of the 11 eligible invitees attended Hogan’s dinner. To this day, tradition holds that the defending champion choose the menu, pay the check and receive a gold locket bearing the insignia of Augusta National. The champions gather at long, adjoining tables. Everyone wears his Green Jacket. The tone, though, tends to be more relaxed than formal–good-natured ribbing is common and no one has been immune to the banter. Sounds like a wonderful evening!
Source: The Masters, Mercedes Benz Golf
