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PING Apologist #9

Your Masters Dinner Menu

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First off, too soon to talk Masters??? Didn't think so...

I read an article yesterday about the menu Patrick Reed is planning for his Champion's dinner; Bone-in rib eye, mac and cheese, creamed spinach & creamed corn...? Interesting sides if you ask me and indeed I'd eat any of them myself, but thought them to be a little odd to pair up with what I consider the best choice of steak one could offer. These must be personal favorites of his and perhaps regional to where he is from, but for me I'd be simple with a Caesar salad to start and serve the steaks with king crab legs, baked (or even twice baked) potatoes and steamed broccoli and carrots. Pair with a lovely Chianti and BOOM, done. Finish with a fat slice of cheesecake...YUM!

Simple? Yes. Classic? You bet. But I'm probably a stick in-the-mud.

Now if I weren't going to serve steak as a primary protein, I'd most likely go with a grilled pork tenderloin, wild rice & grilled corn.

So you're the newest Masters Champion. What do you serve up and why?

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Anti pasta
Minestrone
Veal Parm
Angel hair

Spamoni

Never been done and not politically correct!



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Anti pasta
Minestrone
Veal Parm
Angel hair

Spamoni

Never been done and not politically correct!



Sent from my iPhone using MyGolfSpy

I can tell you're from the northeast - I haven't had spamoni since we moved from Connecticut 40 years ago.


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I would actually serve a family style menu. There is so much good food and a few of the sampling’s would include:

 

Compressed watermelon and cucumber salad

Fried green tomatoes with burrata

Grass fed 1lb burger with hand cut fries

Fried chicken

Butter and oil poached Monchong

Peach and lemon granita

Abbott’s chocolate almond ice cream

 

Drinks would be wines from Finger Lakes (NY) Napa and Russian River Valley (CA) and beer from Genesee Brewery, Rochester, NY.

 

Riesling from Heron Hill winery on Keuka Lake

Chardonnay from Cuvaison Estate, Napa Valley

Pinot Noir from MacMurray Estate

Genesee Cream Ale

Genesee ruby red Pilsner

 

 

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Oh yeah - we’d have scotch

Lots of it


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1 hour ago, revkev said:

Oh yeah - we’d have scotch

Lots of it


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Duh right???!!! And I'm certain they would be beautifully selected and oh so smooth! Good add! Man I'd love to enjoy a fine cigar and Scotch with you on a beach some day..!

My dinner of course would feature Kentucky Straight Bourbon Whiskey of varying types as well, both before & after regardless of the menu make-up. Wines of course. I'm not afraid to mix it up!

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7 hours ago, PING Apologist #9 said:

First off, too soon to talk Masters??? Didn't think so...

I read an article yesterday about the menu Patrick Reed is planning for his Champion's dinner; Bone-in rib eye, mac and cheese, creamed spinach & creamed corn...? Interesting sides if you ask me and indeed I'd eat any of them myself, but thought them to be a little odd to pair up with what I consider the best choice of steak one could offer...

1

I've had the good fortune to eat in more than a few expense-account steakhouses, and they generally do a next-level truffled mac and cheese and creamed spinach.  I'm here for it.

 

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3 minutes ago, HardcoreLooper said:

I've had the good fortune to eat in more than a few expense-account steakhouses, and they generally do a next-level truffled mac and cheese and creamed spinach.  I'm here for it.

 

I've not had those same experiences...unfortunately. But I certainly can imagine the yummy possibilities for sure! I mean a jacked-up mac-n-chz has got to be the bomb, and spinach-anything has always been a favorite of mine too. Perhaps, like I stated earlier, I'm just a stick in the mud...

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3 minutes ago, PING Apologist #9 said:

I've not had those same experiences...unfortunately. But I certainly can imagine the yummy possibilities for sure! I mean a jacked-up mac-n-chz has got to be the bomb, and spinach-anything has always been a favorite of mine too. Perhaps, like I stated earlier, I'm just a stick in the mud...

Someone's gotta entertain those clients... 

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