Plane plate and silver piece holds the club logo.
Getty Images
Thomas Keller It is the most decorated American chef in history. He is also a golf jungle that has stood and played in Augusta National on more than one case. Among the many features he wants for the club: he doesn’t have to worry about how they will treat his toast.
Keller is special for many dishes, including toast. He loves well done-fried, just shy burnt. Many restaurants disappoint him on that front.
“You look for your toast well,” Keller says. “What they bring is essentially warm bread.”
As a precaution against that lukewarm practice, Keller has taken a page from the game book of Jim Nantzwhose preference in toast is similar to that of Keller. A few years back, the famous Cbs The broadcaster told the famous chef that he carries a good brand toast photo on his phone, which he tells the waitresses wherever he goes so that they can convey his wishes in the kitchen. A smart advice from one golf to another. Keller started doing the same.
The whitening of a mobile in Augusta National is a PA-GO, of course. But Keller knows that there is no need for that.
“When you look for your toast well done in Augusta,” he says. “This is exactly the way they prepare it.”
The same goes for any order. If you think the club’s course maintenance is meticulous, try sitting for a meal.
“Next to an extraordinary experience,” Keller says. “Everything is done exactly.”
Not all foods in Augusta are the same.
Toast is a breakfast item. And in the morning, unlike lunch and dinner, there is no pressed menu. Come with a request, and they will force you.
“Almostny almost as if they’re playing a game with you and challenging themselves,” a Golf The course says rater. “, Like, see if you can shake us.”
Benedict eggs? Chicken and waffles? Asparagus frittata? Done, made and done. When they reach the waffles (or pancakes, or the French toast), a loving eye will notice that they have been marked in detail with the iconic logo of the club. The same is true for every piece of silver.
In the morning, most dinners wear their golf clothes, as they are on the way to the course. Ditto at lunch in the grill. Dinner, however, is served in the main dining room, and it has a different dress code. A jacket and tie are required.
Not a green jacket unless you are a member.
“If you look around the room,“ another Golf The rater course says, “It’s three blue blazers and a green jacket on any table.”
Most tables are four peaks, evenly placed with spacious room between them, covered with white tablecloths and surrounded by wooden chairs with upholstered places. The décor is underestimated. Two portraits hang on opposite walls – of the founders of the Bobby Jones Club and Clifford Roberts – connected so that they can look directly to each other.
The service is prominent but direct. The dinner menu matches the aesthetic one. Nothing on.
“Classic American cuisine,” Keller says. “Perfectly executed.”
Steak. Pieces. Wedge salad. Soup. The fried chicken recipe dates from the bands; Its holder is a long culinary staff who has been ready for as long as the recipe itself. The kitchen is equipped in the best restaurant way in the world, says Keller. Many of the staff have trained in such places and are endlessly adaptable.
A vegetarian menu is on offer. In a visit last year, a Golf The rater course enjoyed cauliflower like a vegan steak. Outside menu orders are also allowed. There is not much you can think they can’t prepare.
Look for thermidor, and they can – or not – to have it.
But if they don’t do it, Keller says, “It will be something close, and it will be delicious.”
There is no set time for dinner. But evenings tend to unfold at a familiar pace, starting with cocktails, often in the cabin where you are staying with your host. There, the wine list is delivered, so the member can review it before the meal.
While golf is driven by written regulations, eating is mainly of unwritten rules of labeling. Understandably, the first time in Augusta is known to worry about going out of line.
“I was peezed that could get the wrong fork,” another Golf The course says rater.
The truth is, however, you can leave with it without jumping out. You just can’t stay in the dining room when you are a member is not there.
After dinner, a tour of the summer basement is okay. An elevator will take you underground. Your host will be with you, along with a club employee as your guide. The collection will browse among the most widely on the planet. Burgundy. Bordeaux. Napa Toscana. La Rioja. No precious region goes unaddressed. Many years ago, the basement had traces of a home decorated collection. Since then it has been renovated. Glitter and glass, could now pass, a Golf The Rater course says, “something you can see in a five -star hotel”.
And then the tour is over, and with it, the evening, an experience different from any other, which will be followed the next morning from a round you will never forget. It’s a lot to beted, and some details can save you later.
Not to be worried.
“You just have to appreciate it,” Keller says. “Simply embrace it as an extraordinary moment in your life.”
