Seven Champions, 10 Dinners At Augusta

Not just any Masters winner came up with the idea of the Champions Dinner. It was Ben Hogan, in 1952, who suggested and hosted the first celebration of the champions of Augusta National. 

In the 61 years that have followed, multiple generations of the game have gathered together to dine and reminisce. 

Bubba Watson joins that dinner party Tuesday night, hosting the 2013 Champions Dinner. Watson has been mum about the menu, but we can share what has been served for the last decade, courtesy of About.com, and how they finished in their title defense. 

Charl Schwartzel, 2012: An opening course consisting of a chilled seafood bar, which includes shrimp, lobster, crabmeat, crab legs and oysters. The main course is a “braai,” a South African barbecue, which includes lamb chops, steaks and South African sausages. Desert of vanilla ice cream sundae. Also in the mix are salads, cheeses, plus sides such as sauteed sweet corn, green beans and Dauphinoise potatoes. 

In defense: T-50

Phil Mickelson, 2011: A Spanish-themed menu with seafood paella and machango-topped filet mignon as the entrees. Also includes a salad course, asparagus and tortillas as sides, plus ice cream-topped apple empanada for dessert. 

In defense: T-27

Angel Cabrera, 2010: An Argentine asado, a multicourse barbecue featuring chorizo, blood sausage, short ribs, beef filets and mollejas. 

In defense: T-18

Trevor Immelman, 2009: Bobotie (a spiced minced meat pie with an egg topping), sosaties (type of chicken skewer), spinach salad, milk tart and South African wines. 

In defense: T-20

Zach Johnson, 2008: Iowa beef, Florida shrimp. 

In defense: T-20

Phil Mickelson, 2007: Barbecued ribs, chicken, sausage and pulled pork, with cole slaw. 

In defense: T-24

Tiger Woods, 2006: Stuffed jalapeno and quesadilla appetizers with salsa and guacamole; green salad; steak fajitas, chicken fajitas, Mexican rice, refried beans; apple pie and ice cream for dessert. 

In defense: T-3

Phil Mickelson, 2005: Lobster ravioli in tomato cream sauce, Caesar’s salad, garlic bread. 

In defense: 10th

Mike Weir, 2004: Elk, wild boar, Arctic char (that’s a fish), Canadian beer. 

In defense: Missed cut

Tiger Woods, 2003: Tiger brought back the porterhouse steak, chicken and sushi from his 2002 menu. Also on the menu were sashimi, salads, crab cakes, asparagus, mashed potatoes and a chocolate truffle cake.

In defense: T-15

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