A Dinner For Champions!

In the golfing world there is one event that stands out.
"The Masters" held annually in  April at Augusta, Georgia, USA.

The event itself has grown over the years. Today in 2015 the purse (the prize money shared) is about $9 million dollars. 

It is held over four days, after the second day they have a cut. The players with better scores go forth and play for the trophy prize. The prize is not only the money and a trophy on which their name is placed, but also a green jacket. The prestigious jacket is presented by the previous year's winner.  I feel the jacket is a more treasured award than the money for some players.

The course itself is perfectly manicured with pine trees, dogwood trees, magnolias, flowering azaleas and other beautiful plants. There are old brick bridges and water features in which players balls sometimes end up. The holes from one to eighteen are all named after the different flora and fauna!

The idea for the Augusta National originated with Bobby Jones (a golf professional), who wanted to build a golf course after his retirement from the game. He sought advice from Clifford Roberts, who later became the chairman of the club.
They came across a piece of land in Augusta, Georgia, which was a plantation in the early 19th century and a plant nursery since 1857. Jones hired Alister MacKenzie to help design the course and work began in 1932. The course was formally opened in 1933. Unfortunately, MacKenzie died before the first tournament was played.

Food is a very important part of this event. Every year they have a Champions Dinner, an annual tradition since 1952, when Ben Hogan suggested and hosted the first dinner. 

The idea is simple, winners of the Masters are members of an exclusive club. They get together each year on the Tuesday night of tournament week to welcome the previous year's winner to the club. That club is known as 'The Masters Club', unofficially the previous year's winner gets to select the menu and also pays for producing that menu. 

Over the years, the dinner has ranged from cheeseburgers to sushi to haggis. The former champions aren't required to eat what the defending champion selects.  They can order from the Augusta Nationals regular menu (which has steaks, chicken and fish dishes).

There were 11 attendees at the first dinner on April 4th 1952 - 9 were Masters winners, plus honorary members Bobby Jones and Clifford Roberts. It is difficult to find information on Champions Dinner menus from the early days of the event.

Now something I am sure the golfers would like to eat, my Blue Cheese Burgers!  

Bernadette's Blue Cheese Burgers

Ingredients

Burger Mix
1 kilogram of lean beef mince
1 small red onion, peeled and finely chopped
100 grams of blue cheese, crumbled
2 tablespoons of fresh chives, chopped
A few dashes of Tabasco sauce 
2 teaspoons of Worcestershire sauce 
1 teaspoon of mustard
1 egg
1 tablespoon of breadcrumbs
Olive oil

To Assemble the burgers 
6 to 8 Turkish rolls or burger buns
3 sliced tomatoes
2 sliced avocados
A hand full of mixed lettuce leaves
Mayonnaise and or tomato relish

Method 

Place all the ingredients into a bowl, leave the olive oil out. Mix well and divide mixture into equal portions 6 to 8 depending on the size you want.

Put the meat patties on a plate and place in a fridge for two hours, this allows them to become firm.

Pre heat grilling pan or the barbeque. Wipe each meat patty with olive oil, so it dose not stick. Cook for approximately 8 to 10 minutes. They should be slightly pink in centre. Put to one side.

Cut each burger bun or Turkish rolls in half. Lightly brush each bun with a little olive oil and place cut side down on pan or barbeque. Lightly toast.

To assemble burgers. Place bun or bread on plate and add cooked meat patty. Top with tomato, avocado, lettuce leaves and lastly place mayonnaise and or relish.


Enjoy!