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The world’s number one golfer is an unassuming soft-spoken Texan that reminds “The Bachelor” franchise fans of Pilot Pete. Currently, Scottie Scheffler is flying high in the game of golf and it’s clear he’s not planning on slowing down. After a recent win at The Players that netted him $4.5 million, he is the defending champion at this Week’s WGC Dell Match Play and at April’s playing of The Masters where he captured his first major championship last year. All the while he delivers his world-class golf with an admirable carefree personality and outlook, almost as if “Scottie Doesn’t Know” how hard he’s crushing it right now.
As the defending champion heading back to Augusta, Scheffler continued the time-honored tradition where the previous year’s champion picks the menu for the Masters Champions dinner, an annual get-together of the green jacket holders to pat each other on the back for their achievements and obtaining the rarest piece of clothing in the game. Past notable menu choices included Hideki’s sushi display of 2022, Charl Schwartzel’s South African BBQ feast, and the endless iterations of Tiger’s menu variety from fajitas to fast food – he had lots of chances to switch up the style. Being a straightforward Texan with a touch of Gen Z, you knew there would be the opportunity for a uniquely modern champions menu from Scheffler, and BOY OH BOY did Scottie deliver. I caught up with Scheffler and spoke with him on Monday at The Dell Match Play and got an exclusive tidbit on the menu as well: without further ado, let’s get into the sweet and savory goodness:
Appetizers
Cheeseburger Sliders (served Scottie style) – My goal this week was to track down Scottie at the Match Play this week and ask him what “Scottie Style” means (#realjournalism), and I wasted no time in accomplishing it on Monday. My guess was it’s some sort of dressing or sauce not too far off from what you get at In N Out or on White Castle sliders. When I asked Scottie what “Scottie Style” was, his answer was as simple and straightforward as his golf game. “Fries on the bun.” There you have it – it’s a tone-setting app to start the night off – let’s have fun.
Firecracker Shrimp with Sweet Thai Chilli and Sriracha Mayo – This could be the sneaky MVP of the entire meal. You may know them as “boom boom” or “bang bang shrimp” in your parts, but however you phrase it these bites of sweet and spicy goodness are that pricy starter you don’t always reach for, but when you do it’s worth it. Drown me in Sriracha Mayo.
Starter
Tortilla Soup – Avocado, Crispy Blue Tortilla Strips, Sour Cream, Cilantro, Lime – While the detail in the soup is appreciated, I would contend this is the most passable part of the menu. Also, I think Scottie should have sprung for a complimentary Southwestern side salad for a show of greenery, but who am I to judge? I’ll still gladly slurp the entire bowl down if I’m at Augusta National.
Main
Texas Ribeye Steak or Blackened Redfish served with Family Style Mac and Cheese, Jalapeno Creamed Corn, Fried Brussels Sprouts, and Seasoned Fries – First off, you have to pick the Ribeye Steak here in honor of the Texan. As for the sides, this is a tour de force of how to complement a perfectly cooked piece of red meat. These sides are giving big-time Texas barbecue vibes, and the mac/fired/mat combo is the best cholesterol out on the market. The FRIED brussel sprouts are just a victory lap on the menu at this point.
Dessert
Warm Chocolate Chip Skillet Cookie with Milk and Cookies Ice Cream – There are not many better desserts at an American chain restaurant than the cookie skillet. The oven-baked warmth of chocolate chip emerges through every bite, and the slow-melting ice cream folds into the sweet flavors of the skillet like magic every time. It’s one of the hardest desserts not to eat all of, so I’m expecting clean plates to round out the fantastic feast.
Overall Grade: A-
MVPs: Firecracker Shrimp and Fried Brussel Sprouts
Alex’s Menu
Appetizers
Fresh Tortilla Chips with Queso Blanco, Guacamole, and Pico de Gallo – An ode to my adopted hometown of Austin and a great way to set the base for a big meal.
Wagyu Cheeseburger Spring Rolls with a Chipotle Mayo – This is the wealthiest possible spin I could put on my favorite app. You can’t find them often but they have all the great taste of Scottie’s sliders, with the convenience of being wrapped in an egg roll.
Starter
Cranberry, Pecan, and Bleu Cheese Salad with Mixed Greens – This is definitely the most vanilla moment of my menu, but this flavorful salad in a sweet balsamic vinaigrette has done the job well for me at wedding and celebration dinner occasions. You can’t ruin your appetite with what’s to come.
Main
Charcoal-Grilled Filet Mignon Steak or Lemon Herb Chicken served with Bearnaise and Bordelaise sauces, Loaded Baked Potato and Crispy Parmesan-Crusted Brussel Sprouts – Steak and Chicken are my #1 and #2 power naked meats, and nothing beats a correct charcoal-grilled cut. As for the sides, there’s no limit to how loaded a baked potato can be, as long as it’s drowned in butter and cheese. An Ode to Scottie with the sprouts, which 8-year-old me would have been disgusted with.
Dessert
Blueberry Coffee Cake with Cinnamon Streusel and Cinnamon Toast Crunch Cereal – To quote Biggie: “If you don’t know, now ya know!”
As you discuss and let us know what’s going on your Masters champions dinner menu, let this be your reminder that Augusta is just two weeks away.
