Pimento Cheese sandwiches, The Green Jacket, and Pay Phones are all staple items present at The Masters. These staples have been around since the beginning of the event which started in 1934. The Augusta National Golf club is a 365-acre property formerly called Fruitland Nurseries, a flower nursery. The property was purchased back in 1930 for $70,000. It was decided to establish a national membership for the Club, and the original founder Bobby Jones proposed Augusta National would be an appropriate name. Construction on the new course began in the first half of 1931 and the course opened in December 1932 with a limited amount of member play. Formal opening took place in January 1933. The nursery that the course was built on is the inspiration for many of the hole’s names and the course’s natural beauty.
Today, the Masters Week is one of the most extravagant weeks to occur each year and this “tradition unlike any other” has many staples. However the Champions Dinner is one very unique to the Masters where only the past winners of the tournament are invited to dine. This requirement makes it one of the most exclusive dinners every year.
The best part, the past champion of the tournament picks the meal everyone eats. People have decided on many crazy items to dine on which include burger sliders from Scottie Scheffler, Sushi and Sashimi from Hideki Matsuyama, and Macaroni and Cheese from Patrick Reed.
This year’s dinner is extra special this year as Rory McIlroy’s win in 2025 solidified his grand slam of golf in winning all four major tournaments. To me, the highlights of the meal are the yellowfin tuna carpaccio and the sticky toffee pudding. The pudding served with ice cream sounds delectable.
To get more reactions to this wonderful dinner, I went around and asked some of the writers of the newspaper to share their highlights on the menu along with what they would want on their menu if they won the masters.
Ben Hynes, Raptor Rundown editor, said the wagyu filet mignon would have “my mouth drooling before it even touched the table” and that he might “fill up” on the Peach and Ricotta Flatbread and Rock Shrimp Tempura before he could make it to the first course. He said the menu looks so good he might have to “pull trig” just to taste as much food as possible. He also said if he was making the menu he would make the main course a wagyu ribeye with Maine lobster.
Jill Gunn, a newspaper journalist and star lacrosse athlete, shares that because she loves elk so much the elk sliders sound perfect and unique. She says they are so random but so delicious so they seem like the perfect add to the menu. If she were adding something to the menu she would make sure to include a delicious homemade shepherd’s pie.
Naomi Moses, another journalist and strong CrossFit athlete, shares that the tender filet mignon packed with protein seems like the best dish on the menu. She says she “I love steak” so it makes sense why she thinks it is the best dish. If she were adding something to a menu, she would be sure to include nigiri toro. What a fancy cut of fish and sounds perfectly fitted for the dinner.
The dinner sounds like it would be a major hit among Magnet students and makes sense because Rory McIlroy is sparing no expense on his meal as his wine list has bottles that cost upwards of $2,371/bottle.
In the comments be sure to add your favorites from the menu and share one item you would want on your menu.
