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Rory McIlroy will serve Wagyu Filet Minon, Seared Salmon, Yellowfin Tuna and Elk Sliders Tuesday when he hosts his first Masters Champions Dinner for past winners.
Where are the potatoes, Irish stews or soda bread for the Northern Irishman?
"People keep asking me, 'Why didn't you go more Irish?'" McIlroy said Tuesday during his pre-tournament news conference at Augusta National. "And I said, 'Because I want to enjoy the dinner as well.'"
After a roaring laugh from the assembled press, McIlroy talked more about what went into his prepararation for the meal.
"So I tried to do a few things that I thought everyone would eat," he said. "The club encouraged me to do one vegetarian dish in the appetizers, so that's where the peach and ricotta flatbread came from. I think that one was probably for Gary Player."
How long has Rory McIlroy dreamed of the menu he'd one day serve at the Masters Champions Dinner? Apparently, it never crossed his mind.
"I would say I'm quite a procrastinator, so I probably put it off for as long as possible until I actuallyreally had to think about it," McIlroy said.
McIlroy began to put his menu together as 2026 approached, working with Augusta National to get it just right.
"I was trying to achieve something that I would enjoy but also something — and it ties back to experiences that I've had," McIlroy said, "But I also wanted it to be something that all the other people in that room would enjoy as well."
He was pleased with his menu choices, especially getting to sift through the vast collection of Augusta National's wines.
"Yeah, it's been fun to work through. The club have been amazing to work with," he said. "As I said, the fun part was getting access to that wonderful wine cellar that they have. I'm excited to share those wines with everyone tonight as well."
McIlroy will serve a first course of Yellowfin Tuna Carpaccio with Foie Gras, Toasted Baguette and Chives before getting to the main course choices of Wagyu Filet Mignon or Seared Salmon, with Traditional Irish Champ, Sautéed Brussels Sprouts, Glazed Carrots with Brown Butter and Crispy Vidalia Onion Rings. Irish champ is a creamy mashed potato dish with scallions, butter and milk.
Before those courses, McIlroy will offer appetizers of Peach & Riccotta Flatbread (with balsamic, hot honey and basil), Rock Shrimp Tempura (with creamy spicy sauce), Bacon-Wrapped Dates (with goat cheese and almonds) and Grilled Elk Sliders (with caremelized onion jam and roasted garlic aioli).
For dessert: Sticky Toffee Pudding (with vanilla ice cream and warm toffee sauce).
"Yeah, I think it's one of the best traditions in sport," McIlroy said of the dinner. "And I'm very grateful to be a part of it. I'm obviously going to get my first experience of it tonight and looking forward to many, many more years."
This article originally appeared on Augusta Chronicle: Masters champ Rory McIlroy explains Champions Dinner menu selection
Continue reading...
Where are the potatoes, Irish stews or soda bread for the Northern Irishman?
"People keep asking me, 'Why didn't you go more Irish?'" McIlroy said Tuesday during his pre-tournament news conference at Augusta National. "And I said, 'Because I want to enjoy the dinner as well.'"
After a roaring laugh from the assembled press, McIlroy talked more about what went into his prepararation for the meal.
"So I tried to do a few things that I thought everyone would eat," he said. "The club encouraged me to do one vegetarian dish in the appetizers, so that's where the peach and ricotta flatbread came from. I think that one was probably for Gary Player."
How did Rory McIlroy come up with Champions Dinner menu?
How long has Rory McIlroy dreamed of the menu he'd one day serve at the Masters Champions Dinner? Apparently, it never crossed his mind.
"I would say I'm quite a procrastinator, so I probably put it off for as long as possible until I actuallyreally had to think about it," McIlroy said.
McIlroy began to put his menu together as 2026 approached, working with Augusta National to get it just right.
"I was trying to achieve something that I would enjoy but also something — and it ties back to experiences that I've had," McIlroy said, "But I also wanted it to be something that all the other people in that room would enjoy as well."
He was pleased with his menu choices, especially getting to sift through the vast collection of Augusta National's wines.
"Yeah, it's been fun to work through. The club have been amazing to work with," he said. "As I said, the fun part was getting access to that wonderful wine cellar that they have. I'm excited to share those wines with everyone tonight as well."
What will be served at the Masters Champions Dinner?
McIlroy will serve a first course of Yellowfin Tuna Carpaccio with Foie Gras, Toasted Baguette and Chives before getting to the main course choices of Wagyu Filet Mignon or Seared Salmon, with Traditional Irish Champ, Sautéed Brussels Sprouts, Glazed Carrots with Brown Butter and Crispy Vidalia Onion Rings. Irish champ is a creamy mashed potato dish with scallions, butter and milk.
Before those courses, McIlroy will offer appetizers of Peach & Riccotta Flatbread (with balsamic, hot honey and basil), Rock Shrimp Tempura (with creamy spicy sauce), Bacon-Wrapped Dates (with goat cheese and almonds) and Grilled Elk Sliders (with caremelized onion jam and roasted garlic aioli).
For dessert: Sticky Toffee Pudding (with vanilla ice cream and warm toffee sauce).
"Yeah, I think it's one of the best traditions in sport," McIlroy said of the dinner. "And I'm very grateful to be a part of it. I'm obviously going to get my first experience of it tonight and looking forward to many, many more years."
This article originally appeared on Augusta Chronicle: Masters champ Rory McIlroy explains Champions Dinner menu selection
Continue reading...
