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Masters Champion Jon Rahm’s Unique Spin on the Masters Club Dinner
Masters champion Jon Rahm is set to bring a touch of Spanish cuisine to the prestigious Masters Club dinner for champions next month, introducing a distinctive flair to the event right from the cocktail reception.
During a conference call for the Masters, Rahm revealed some of the menu highlights, which include Gernika peppers and Gildas, a traditional Basque dish featuring anchovy skewers with peppers and olives. Rahm’s intention to infuse the dinner with his cultural heritage is evident in choices like Lentil Stew, a dish inspired by his grandmother’s recipe.
History of the Masters Club Dinner
The Masters Club, also known as the Champions Dinner, has a rich history dating back to 1952 when Ben Hogan organized a dinner for past champions. This exclusive event is reserved solely for Masters champions, with the chairman of the club, Fred Ridley, receiving an honorary invitation as a member.
International champions have previously incorporated flavors from their home countries into the menu. For instance, players like Angel Cabrera, Mike Weir, and Adam Scott have introduced unique dishes at the event. However, Rahm’s dedication to showcasing his Basque heritage through the dinner menu sets a new standard for personalization and culinary excellence.
Culinary Delights on the Menu
Rahm’s dinner menu promises an array of Spanish delicacies, such as acorn-fed Iberian ham, cured pork loin, Spanish omelets, and Chistorra con Patata. The main course features Chuleton, a Basque ribeye, and Rodaballo al Pil-Pil, a Turbot dish served with asparagus, highlighting the richness of Spanish gastronomy.
To conclude the meal, guests will savor “Milhojas de Crema y Nata,” a puff pastry cake with custard and cream that holds a personal significance for Rahm. This elaborate culinary experience contrasts with Tiger Woods’ more casual approach to the dinner when he opted for classic American comfort foods during his turn as host in 1998.
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