The Masters menu

Discussion in 'Food & Cooking' started by ordo, Apr 3, 2012.

  1. ordo


    Likes Received:
    Home Cook

    The Masters: News

    April 3 2012

    10:15 am Champions dinner traditional South African fare

    By Brian Wacker, PGATOUR.COM

    AUGUSTA, Ga. — Charl Schwartzel won’t be preparing the food for tonight’s Champions Dinner as he’d originally wanted to do, but he will be serving a traditional South African barbecue consisting of marinated and grilled filet mignon, lamb chops, chicken breast and boerewors (minced beef  sausage) with monkey gland sauce, dauphinoise potatoes, sauteed sweet corn and green beans.

    Other items on the menu for the dinner, which will take place Tuesday evening at Augusta National, include:

    – Iced Seafood Display: Shrimp, lobster, jumbo lump crabmeat, oysters, king crab legs with lemon, Louis sauce, cocktail sauce, mignonette and mustard sauce

    – International Cheese and Crudite: Mortadella, Swiss, aged cheddar, brie, gruyere, morbier, chevre, chilled grapes, celery and assorted crackers

    – Featured specialties: Sliced biltong (cured meat), biltong sticks and droewors (dried sausage), Philadelphia cream cheese topped with Wellington sweet chili sauce and assorted crackers, 2010 Cape of Good Hope Serruria Chardonnay and 2007 Anthonij Ropert Cabernet Franc

    The  dinner menu also includes a traditional Caesar salad and for dessert a vanilla ice cream sundae with Hot Bar One Sauce and crispy meringues along with 2010 Cape of Good Hope Van Lill & Visser Chenin Blanc and 2007 Anthonij Rupert Cabernet Sauvignon.

    And in case you were wondering, no chimpanzees were harmed in the making of the monkey gland sauce. It’s a sweet and spicy concoction of onions, tomatoes, ketchup, worcestershire, garlic, brown sugar, vinegar and tabasco.

    “It’s got nothing related to the name,” Schwartzel said. “There’s no monkey and there’s no gland. It is a sauce that’s pretty familiar in South Africa in all the restaurants.”
  2. duckfat


    Likes Received:
    Retired Chef
    Biltong and Sun downers work for me!