If I Were Scottie Scheffler

This week is Masters Week, the week when the sports world turns its attention to Augusta, Georgia for the greatest golf tournament in the world.

On Tuesday evening the Augusta National Golf Club hosts the Champions Dinner, a time for all previous winners of the Masters to come together for an evening of great food, fellowship and storytelling.  The winner of the previous year’s tournament picks the menu for the evening.  Last year’s champion Scottie Scheffler oversees this year’s menu.

I thought it would be fun in this space to ask a few friends of mine who play golf, to pretend they are the current Masters champion, and to come up with a menu.  Nearly all enthusiastically responded, and I hope you enjoy everyone’s unique menu of their favorites.  The menus are listed in alphabetical order.

 

Jordan Campbell – Florence, AL

Appetizers – Smoked Conecuh sausage bites with cheddar cheese, with a BBQ/pineapple juice sauce, served pick and poke style.  Pimento cheese (Southern Grocery style0 with Ritz, Saltines and Crostini along with slices of fried bologna.

First course – Seafood or chicken gumbo, or a chef salad with dressing of choice

Main course – Marry me chicken pasta with blackened chicken breast over angel hair pasta, or aged Tomahawk steaks with garlic butter, twice baked potatoes, Parmesan asparagus and cinnamon butter rolls

Dessert – Snickerdoodle cookies with homemade snickerdoodle ice cream

Beverages – For those who indulge, Smoked Peach Old Fashioned, Chateau Lynch-Bages Red Wine, Wayfarer Chardonnay, or a dessert Carmel Snickerdoodle Martini

 

Donnie Daugherty – Florence, AL

Appetizers – Luke chicken wings, jalapeno poppers

First course – Salad

Main course – Steak and baked potato, or pork steak with beans and cornbread and coleslaw

Dessert – Blackberry cobbler with ice cream or whipped cream and butter

Beverages – Sweet tea

 

Justin McGill – Florence, AL

Appetizers – Mozzarella cheese sticks, firecracker shrimp, duck egg rolls served over Thai coleslaw

First course – French onion soup or Caesar salad

Main course – Balsamic crushed filet mignon or blackened Mahi-Mahi served with steamed broccoli, loaded baked potato and corn

Dessert – Peanut Butter pie with vanilla ice cream

 

Jason Neir – Searcy, AR

Appetizers – Seared scallops with crab cakes

First course – French onion soup

Main course – Hamburger pie with roasted zucchini and slaw. (My mom made the most incredible pie)  The slaw would have to be from Cock of the Walk Fish House in Maumelle, AR.  Zucchini is my favorite green vegetable, sauteed in olive oil and seasonings

Dessert – Mom’s Peanut butter pie

Beverages – Southern sweet tea, cappuccino with a shot of Bailey’s Irish Cream, and Mountain Valley Spring Water

 

Drew Nipper – Muscle Shoals, AL

Appetizers – Loaded fries and cheese sticks

First course – Chips and cheese dip

Main course – Filet or red fish, with mac and cheese, twice-baked potato

Dessert – Peach cobbler with vanilla ice cream

 

 

James Nipper – Muscle Shoals, AL

Appetizer – Sweet and spicy wings, cheese sticks, pigs in a blanket

First course – Lobster bisque

Main course – Wagyu filet, or Maine lobster tail.  Loaded mashed potatoes, onion rings and green bean casserole

Dessert – Crème brulee

 

Drew Smith – Florence, AL

Appetizers – Shrimp and grits skewers and mini fried green tomatoes

First course – Seafood gumbo or Caesar salad

Main course – Choice of fried chicken with a honey-mustard glaze or grilled salmon with lemon butter sauce.  Sides include mac and cheese, loaded mashed potatoes, collard greens and cornbread

Dessert – Peach cobbler with vanilla ice cream or cheesecake with choice of toppings

 

Ken Springer – Florence, AL

Appetizer – Bang-bang shrimp, hot wings

First course – Gumbo

Main course – Fried chicken on the bone, blackened snapper

Dessert – Coconut creme pie, chess pie

Kaleb Suggs – Killen, AL

Appetizers – Sauteed crab claws, Smoked sausage, pickle and cheese plate with banana peppers and pickles.  Chili con queso with pita chips

First course – French onion soup with cheese cap or Caesar salad with freshly grated cheese

Main Course – Choice of filet mignon with blackened shrimp or blackened mahi-mahi.  Sides include roasted garlic mashed potatoes, seasoned sauteed green beans, and fresh grill squash and zucchini

Dessert – Double layer chocolate cookie cake with homemade vanilla bean or chocolate ice cream on top.  New York-style cheesecake with fresh strawberries

 

Barclay Sullivan – Cartersville, GA

Appetizers – Toasted ravioli or Neapolitan-style pizza

First course – Sarah’s shrimp and grits

Main course – Pimento cheese and egg salad sandwiches with kettle cooked chips

Dessert – Peach cobbler or monkey bread

Beverages – Coke, water, Arnold Palmer, Cookies n Cream milkshakes, PBR

 

Barry Sullivan – Abingdon, VA

Appetizer – Fried calamari, fried crawfish tails, crab stuffed mushrooms, all with New Orleans remoulade sauce

First course – Shrimp and cheese grits with andouille sausage, peppers and onions and remoulade sauce

Main course – Blackened grilled monk fish, red beans and rice, coleslaw.

Dessert – Beignets with powdered sugar

Beverages – Arnold Palmer tea, Chicory coffee

 

Clayton Sullivan – San Francisco, CA

Appetizers – Bruschetta on crostini bread with a balsamic glaze, grilled and spiced chicken wings with bleu cheese

First course – Steak tartare with raw quail egg or Caesar salad

Main course – Baby rack ribs or smoked brisket, served with Phillipe’s carrot salad, roasted garlic potatoes and jalapeno cornbread

Dessert – Carrot cake and macadamia nut cookies

Beverages – Coke, Arnold Palmer, and red wine from Sonoma County

 

Dalton Sullivan – Tuscumbia, AL

Appetizer – Drago’s char-broiled oysters topped with butter, bacon, grated parmesan cheese and white wine.  Blackened alligator bites with remoulade sauce, fried calamari with marinara

First course – Shrimp and grits or Caesar salad

Main course – Grilled swordfish, blackened grouper or ribeye.  Cilantro-lime rice, green bean bundles wrapped in bacon, collard greens, cornbread with honey butter

Dessert – Vanilla bean ice cream with fresh strawberries or peaches

Beverages – Sweet tea, Arnold Palmer, water, House Cabernet Sauvignon and Sauvignon Blanc, coffee, Irish coffee with dessert

 

Jeff Walton – Florence, AL

Appetizers – Cheese dip nachos, fried mushrooms, served “Fungus Amongst Us style,” and Fried Crab Claws, served rock and roll Walton style

Opening course – Jammin’ Jeff’s Cajon Jambalaya Soup with cornbread cracklings

Main course – Roll Tide Ribeye, or Big Al’s Alice Springs chicken, with loaded baked potato, collard greens with ham hocks, Bear Bryant mixed greens salad, Saban spicy rice, Roll Tide rolls

Dessert – Yellowhammer apple pie, homemade vanilla ice cream

Beverages – Water, Milo’s tea, Milo’s Arnold Palmer, Coke, Diet Coke, Dr. Pepper, Mountain Dew

 

Josh Wear – Muscle Shoals, AL

Appetizers – Bacon wrapped jalapeno poppers stuffed with cream cheese and smoked sausage.  Buffalo chicken dip and smoked brisket burnt ends

First course – French onion soup with breadsticks

Main course – Choice of Balsamic glazed fillet with loaded baked potato, and honey glazed brussels sprouts, or honey garlic salmon with rice pilaf and broccoli

Dessert – Flourless chocolate cake and homemade vanilla ice cream

 

Will Young – Florence, AL

Appetizers – Grilled cilantro lime shrimp w/Mexican slaw, street-style corn with queso fresco and tomatillo salsa with tortilla chips

First course – Pork tamales with chipotle enchilada sauce

Main course – Choice of grilled skirt steak or blackened grouper tacos topped with fresh chipotle aioli and pickled red onions.  Side of black beans, cilantro lime rice and guacamole

Dessert – Sopapilla with vanilla bean ice cream