In my mind I combined the Augusta thread (nice leg pull, Turboe) and the Food for thought thread and began to wonder...if I won the Masters what would I serve for dinner?

My first thought were cheesesteaks and hoagies from Jim's Steaks made fresh on site with Black Cherry Wishniak soda, Tastykakes and soft pretzels.  But maybe something a bit more upscale, although that simple menu is pretty hard to beat.

What would you guys serve?

Cary,

What, no potato salad or knishes?

Sacha,

I guess I would've known if I had them before.  I think I just might if there's one near Aviara Four Seasons.  Whatever it was, hmmmm good!  Come on, Sacha.  If you won the Masters we'd expect you to fly out a burger crew to cook them up fresh right there on the premises, right?

I suppose we'll be going there this summer then, right Bob.  Perfect dinner after touring the aquarium all day  

Mission accomplished yesterday.  I'll call you later this afternoon with details.

Fat Matt's is another good choice.

Wayne, Wayne, Wayne. Where are you from, some fancy Philly neighborhood? Don't you know that in the South, the really good restastaurants are only open for breakfast and lunch? Supper is the family meal, always taken at home.

It's those fancy pants Buckhead types that go out in the evening. But most of them are northern transplants, so we put up with them. Reluctantly.

Bob

"Wayne, Wayne, Wayne. Where are you from, some fancy Philly neighborhood? Don't you know that in the South, the really good restastaurants are only open for breakfast and lunch? Supper is the family meal, always taken at home."

Tommy is the one from the fancy Philadelphia farm neighborhood.  I live in "butlertown."   Folks from my neighborhood were the upstairs maids and grooms.  'Course a lot of those upstairs maids married into those estate families and got out of butlertown

Well then, I guess the Morrisons will be dining with the Crosbys in the evening.  No self respecting southern gentleman would allow his guests to dine out, right?  What's Betsy fixin'?  

After regaling the assembled champions with the inside account of my heartstopping playoff victory......

Start with a baby arugula salad topped with shredded bacon and apple slices.  Then a cup of Legal Seafood Clam Chowder, then moving into a choice of entree between Macadamia nut-encrusted Mahi Mahi or Grilled Atlantic Swordfish.  This would be accompanied by french fries from the Black Sheep Bistro in Vergennes, VT, and green beans from my grandfather's garden in Massachusetts.

Top it off with a choice of Lemon Merigue Pie with vanilla ice cream or Rasberry Sorbet.

Now if ever win the Masters, I will be ready.....

-Brad

 deep-dish pizza from Chicago !

   The entire left side of the menue.

                            ... Earl

Dan - you would have loved the Yahoo! holiday party last weekend.

 

  The entire left side of the menue.

                            ... Earl

"Earl...my man!"

I'd simply have my agent put it out to bid...If a publicly traded company like Mortons, Burger King or Kellogs won it would be fine by me.   Now if I was in charge of the tournament I would have a guy like me banned for life.   Has there ever been a sniff of a financial motive in any previous meals...Did KFC ever sponser Fuzzy..

Oh yeah baby, I'm hoping Steve, Dan, or Jamie get a green jacket and invite me.  I love the ethnic food.

Jamie Slonis, yours is most familiar to me.  I'd go pretty much the same route, but since I'd be the chef, I'd cut the menu down slightly...to avoid the extra work

First, drink a glass of wine...toast those no longer with us... then

I'd go with a boat load of Cozze mussels sauteed in red wine and heavy garlic-olive oil, sparse tomato, capers, and chopped hot pepper, served with whole loaves of hard crust rustic Casareccio or Pulgliese bread that you rip apart and pass on for sopping up the sautee juices as you gorge on the mussels.  

Drink a glass of your preferred wine...(I don't like whites, so I'll go with Montepulcino Brunello all night)... argue who was the better player by age 30, Tiger or Jack...

Secondo:  My version of Ciopino / piano d'mare, green spinach linguini topped with a san marzano basil and capers and red pepper marinara containing pieces of just about all crustaceons that live on the bottom of the sea, (except lobster-I'm very allergic to those).  Topped with toasted oil-garlic bread crumbs.  The green spinach is the sea weed, the toasted crumbs are the sand, and all the bounty that lives on the floor of the sea.

Drink another glass or two of wine, argue if MacKenzie would have moved more dirt had the D-5 through 9s been invented in his day...

Serve a piece of white fish, grilled or baked, light oil and herb, lemon.

Drink a glass of wine, argue if ANGL should maintain a rough.

L'insalata of arugula, lettuga basilicato and cibole rosso and finocchio, olio/aceto to freshen the palate.

a bowl of assorted fruit, cheese

Another glass of wine... argue if it is the ball or the club specs that need changing.

Make all the guests walk not play the course for two hours and when they come back in, serve them a dish of real spumoni...

Jamie,

Come on, you've got to tell the name of this restaurant.  I just had lunch with Tommy Paul and even still I'm salivating over the menu you just described.  Man that sounds good.  If you ever win the Masters, sneak me out a tidbit or two out the side door, will you?  

By the way, in my cellar I have a case of each of '97 through 2001 Ceparello.  Except I can't find the 1999.  Did I miss that somehow?  Anyway...let's get together for a vertical tasting.  They are one of my all-time favorite producers though I've never had the Chardonnay from Isole e Olena, I gather you like it.  Have you ever had their Cabernet?  Hmmm...good!

RJ,

Is it OK if I come over for dinner sometime?  Sounds awesome.  We'll play Lawsonia links and I'll open the bottles while you do the cooking.