AUGUSTA, Ga. — Brandon Holtz says there was a Caesar salad for an appetizer, steak, potatoes and cauliflower for a main course, and apple pie and ice cream for dessert.
But Tuesday morning, he could do more than remember what he ate Monday night.
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“Oh, man, I can still taste it today,” he said.
“It’s that good.”
That was his review of the food served during the Masters Amateur Dinner. While a supper seat is more coveted Tuesday night during the Masters Champions Dinner, the meal prepared for him and five other amateurs a day earlier seemed to be equally memorable.
Hungry for more? Dig in. (Sorry.)
Who went?
The guests of honor were obvious — the six amateurs playing in this year’s Masters: Holtz, the defending U.S. Mid-Amateur champ; Mason Howell, the U.S. Amateur winner, and Jackson Herrington, the Amateur runner-up; Ethan Fang, the Amateur Championship winner; Fifa Laopakdee, the Asia-Pacific Amateur champ; and Mateo Pulcini, the Latin America Amateur winner.
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But, Holtz said, about 100 people attended the meal served in the Founders Dining Room inside Augusta National’s clubhouse, including Fred Ridley, the ANGC and Masters chairman, and various other golf dignitaries.
What did the schedule look like?
According to the Masters website, the event started a little before 7 p.m., the six ams had their pictures taken about 15 minutes later, then came the food.
Each player sat at a different table, and there were 14 tables in all.
What was officially served?
Below is the food menu, courtesy of the Masters, with some Holtz thoughts:
–Caesar salad, with baby romaine, anchovy, parmesan, croutons, black sea salt and traditional dressing
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–Filet mignon, crispy potatoes, baby cauliflower, bordelaise (Holtz said the cook was medium rare, “but I like it that way. It was great. Everything fit.”
–Apple crumble pie, vanilla ice cream, caramel sauce
And to drink? Wine.
–A chardonnay (2021 Julien Fayard, Ritchie Vineyard, Russian River Valley)
– A cabernet sauvignon (2017 Spottswoode, “Lyndenhurst,” Napa Valley)
(Holtz said there were two wine glasses. “I’m pretty sure you can get whatever you want,” he said, “but it was just easy, kept it easy on the waiter.” He had the cabernet sauvignon.)
Were there any speeches?
There were. Ridley spoke, along with Howell and USGA and R&A officials.
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Notably, Ridley made the first of three Masters appearances 50 years ago, after his win in the U.S. Amateur the previous year. Holtz said Ridley talked about his overnight stay in the Crow’s Nest, a set of rooms on the third floor of the clubhouse where amateurs can stay overnight. (Holtz said he was there Sunday.)
Anything else?
According to the Masters website, each of the six amateurs received a copy of the book “The Life and Times of Bobby Jones.”
The dinner also started in 1948 — which was four years before the first Champions Dinner.
The post ‘I can still taste it today’: Inside the Masters’ OTHER players dinner appeared first on Golf.
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