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Your Champions Dinner at Augusta


Berg Ryman

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Spinach salad with apples and walnuts.

Venison medallions in a port-cranberry sauce with mashed potatoes and grilled asparagus.

Warm apple pie ala mode.


Ok, now I’m hungry.




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WITB:

Stan Thompson “Reactionizer” persimmon woods 1-4

Spalding Tour Edition 3-PW

Spalding Top-Flite E.V.A. Sand Club

Rife Legend Z Putter

 

 

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I’ve answered this somewhere before, and now I’d have to change due to health reasons.
So, good old grilled chicken, maybe rotisserie, plain white rice, green beans, broccoli, Arnold Palmers to drink, and chocolate cake, or banana caramel pie..
Ugh. No fun.


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Driver: Ping G430 Max 9*, Ping Tour 70X

Fairway: Ping G425 15*, Ping Tour 70X

Hybrid: Ping G425 22*, Ping Tour 80X

Irons:  Ping i230 4-GW, TT DG X100

Wedges: :edel-golf-1: SMS 50D/54V/58D:Nippon:Modus 130 stiff, +1”

Putter:  :edel-golf-1: EAS 1.0

Ball: Titleist 2023 AVX

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Starter: A5 Wagyu carpaccio

Dinner: Dry Aged Tomahawk steak with spinach in oil and garlic and baked potato

Desert: Key Lime Pie


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WITB 2024

Driver: :taylormade-small:  Qi10 LS 9* Ltd. HZRDUS RDX Smoke Blue 60 TX

Fairway: :taylormade-small: BRNR Mini Driver Copper 13.5* Evenflow Black 75g 6.5

Fairway: :taylormade-small: Sim 19* HZRDUS Red 75g 6.5

Hybrid: :PXG: 0317x 22* KBS Proto 95x

Irons: :callaway-small: X Forged CB 5 - PW MMT 105 TX 

Wedges:  :callaway-small: Jaws Raw 50*, 54* & 58* TTDG "OG" Spinner

Putter:  :callaway-small: Toulon Madison BGT Fire 34.75"

Ball: :srixon-small: Z Star Diamond

:Arccos:

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Do you think some past Masters winners root for certain guys because they may offer a better meal the next year?

 

So are they all rooting against the Brits?

 

 

 

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WITB:

Stan Thompson “Reactionizer” persimmon woods 1-4

Spalding Tour Edition 3-PW

Spalding Top-Flite E.V.A. Sand Club

Rife Legend Z Putter

 

 

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Appetizer: Brisket Burnt Ends (best part of the brisket)
Entree: Kobe Beef Filet (from Japan) with garlic mashed potatoes
Dessert: Sticky Toffee Pudding (from England)


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  • In my :mizuno-small: BR-D4 6-way
  • :cobra-small: King F9 set to 9*, Tour length Hzrdus Smoke Black 6.0 S-flex, with GolfPride MCC +4 mid-size
  • image.png.27e1496834233542c5d124bf8b9e3352.png3W - 13*, UST Mamiya 65 Gold S-flex, with GolfPride Tour Wrap 2G
  • :taylormade-small: SIM UDI 2-iron - 18*, Mitsubishi Diamana Thump 100 X-flex, with GolfPride MCC Align
  • :srixon-small: ZX5 4-5 & ZX7 6-PW, :Nippon: Modus3 120 Tour S-flex, +1/2", with GolfPride Tour Wrap 2G
  • :titelist-small: :vokey-small: - SM8 Tour Chrome, 50.08F - 54.10S - 58.12D, DG Wedge Flex, with GolfPride Tour Wrap 2G
  • :EVNROLL: Custom Fit 35" ER6 Red at 68 degree lie angle and 4 degrees of loft
  • :Snell: MTB-X            :918457628_PrecisionPro: NX7 Pro Slope             Tracked by :Arccos:         #WPS 🐗
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Appetizer: Brisket Burnt Ends (best part of the brisket)

Entree: Kobe Beef Filet (from Japan) with garlic mashed potatoes

Dessert: Sticky Toffee Pudding (from England)

 

 

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That’s a lot of red meat but I too love the burnt ends of meat!

 

 

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WITB:

Stan Thompson “Reactionizer” persimmon woods 1-4

Spalding Tour Edition 3-PW

Spalding Top-Flite E.V.A. Sand Club

Rife Legend Z Putter

 

 

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That’s a lot of red meat but I too love the burnt ends of meat!
 
 
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Okay, I'll make sure I have some fish and chicken on the menu, just in case. You're right that is a lot of red meat...but oh so good. I'm definitely hungry now.


Sent from my iPhone using MyGolfSpy
  • In my :mizuno-small: BR-D4 6-way
  • :cobra-small: King F9 set to 9*, Tour length Hzrdus Smoke Black 6.0 S-flex, with GolfPride MCC +4 mid-size
  • image.png.27e1496834233542c5d124bf8b9e3352.png3W - 13*, UST Mamiya 65 Gold S-flex, with GolfPride Tour Wrap 2G
  • :taylormade-small: SIM UDI 2-iron - 18*, Mitsubishi Diamana Thump 100 X-flex, with GolfPride MCC Align
  • :srixon-small: ZX5 4-5 & ZX7 6-PW, :Nippon: Modus3 120 Tour S-flex, +1/2", with GolfPride Tour Wrap 2G
  • :titelist-small: :vokey-small: - SM8 Tour Chrome, 50.08F - 54.10S - 58.12D, DG Wedge Flex, with GolfPride Tour Wrap 2G
  • :EVNROLL: Custom Fit 35" ER6 Red at 68 degree lie angle and 4 degrees of loft
  • :Snell: MTB-X            :918457628_PrecisionPro: NX7 Pro Slope             Tracked by :Arccos:         #WPS 🐗
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Appetizer: Choice of shrimp cocktail with the famous St. Elmo’s cocktail sauce from Indy OR Chargrilled oysters

Entree: 12oz Filet Mignon with steak fries or mashed potatoes

Dessert: Cheesecake with choice of toppings


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Driver -  :taylormade-small: M2 D-Type, 9.5 degrees, (Stiff flex) (Golf Pride MCC +4 grip)

3/4W -  :cobra-small: King F6 Black 3-4 Wood (Stiff flex) (Golf Pride MCC +4 grip)

4H -  :callaway-small: Rogue (Stiff flex) (Stock grip) (Golf Pride MCC +4 grip)

4-AW -  :callaway-small: Steelhead XR Irons (Stiff flex) (Golf Pride MCC +4 grips, 7i with Winn Dri-Tac X Grip) 

SW -  :callaway-small: 56* X-Wedge

60* -  :callaway-small: MD4 Wedge

Putter - Odyssey White Hot RX #7

Bag -  :callaway-small: ORG 14 cart bag

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Starter: Classic Caesar Salad 

Entree: Grilled Soy Brown Sugar Salmon - Grilled Asparagus - Twice Baked Potatoes - 

Dessert: Pinto Bean Pie

Wine: Duplin Sippin' Sweet Muscadine 

 

Wouldn't be everyone's favorite but if i'm hosting, I won the Masters!  I don't care what everyone else wants. 😉

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A little late but...

Starter:  Bolitas de Platanos and Chorizo bites

Entree: Arroz Con Pollo, Spanish Paella, roasted asparagus

Dessert:  Flan de leche

Wine: Horse Creek Vineyards assortment

  • Driver:  Cobra LTDx Max
  • 5 wood, 7 wood:  Cobra Speedzone
  • 5 hybrid: Callaway Forged CB 24*
  • Irons: Sub 70 699 (6), 659MB Raw (7-PW)
  • Wedges: Sub70 286 50*, Edel 55*, 60*
  • Putter:  PXG Bat Attack

Hail Southern and no place else!!  

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Appetizer: Maryland Blue Crab Cakes seasoned with Old Bay, with remoulade sauce.

Entree: Smothered chicken or smothered pork chop over rice. Collard greens with smoked turkey.  My mom's mac & cheese.

Dessert: Mixed-fruit cobbler (Peach, blueberry, and cherry) with vanilla ice cream and  honey-bourbon whipped cream.

Wine: I don't drink wine, so no clue.

 

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  • 4 years later...

Resurfacing this for this year's event - what does everyone think of Rahm's menu?  Honestly, it could be top tier for me (although I think Hideki's was probably my favorite recent one):

image.png.aa1008a86b6a1e2a3bffa39951cc969c.png

My understanding is that the wine pairings will come from his home region in Spain as well.  Would LOVE to try this!

Cobra 50th Anniversary Member Special Challenge/Testing Bag (Link Here)

Driver: image.png.ca83f4e6716da9276cf90826f633daca.png Paradym with Ventus TR Blue 60 Stiff

Fairways:  image.png.c4f821ba6925e5e146c31600685bf103.png Aerojet Max 3W & 7W with Hzrdus Smoke Blue RDX 70 Stiff

Hybrid:  image.png.c21137d282a252fb544e47aceb520176.png King TEC 5H with KBS PGI 95 Stiff

Irons:  image.png.6621a18e06b1717c1f774c4a561fd7d8.png Forged TEC 5-GW with KBS Tour Lite Stiff

Wedges:  image.png.ca83f4e6716da9276cf90826f633daca.png Jaws Raw Plasma 54 & 58

Putter:  image.png.c8e6824d2c38fa85d20ca21913fbb2b1.pngPhantom X 5.5

Ball: 2023 Maxfli Tour

Other Reviews:

Callaway Paradym

Titleist White Box Testing (2023)

Scotty Cameron Phantom X 5.5

 

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