Scottie Scheffler laughs during a practical round ahead of 2025 masters at the Augusta National Golf Club.
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Augusta, GA.-two years ago, the tortilla soup of Scottie Scheffler had his winners with green jacket sweaty on their coats. We will see if he removes the spice the second time around.
One of the most famous gentlemen’s traditions begins on Tuesday evening when Scheffler will host former tournaments for the tournament Master’s champions dinner at the Augusta National Club.
You know the rules here – he chooses the menu, the champions dine, tell stories, eat good food and drink good wine. The first time Scheffler waited, again in 2023, a Spicy tortilla soup made titles.
“I ate it,” said the 2016 Danny Willett champion, “but I looked at Scottie and asked if he was trying to kill us.”
Fortunately, there is no soup in Scheffler menu this year.
It is serving cheese slides, shrimp fireworks and bite with meatballs and ravioli for appetite, a texas -style combustion for a first course, and the cowboy with ribeye or red wood for the main course. A warm chocolate chocolate cookie is cakes.
The menu is almost identical to his first dinner, though there is one additional – Meatball and ravioli app. Ravioli, you can remember, is what Scheffler was doing at Christmas when he cut his hand and had to lose the start of the season.
“I would definitely make a demonstration (how to do it), something along those lines, but I hope to avoid injuries,” joked Scheffler on Tuesday. “Maybe they’ll cut my steak for me. I won’t have to use a knife or something like that.”
As for the rest of the menu, Scheffler passed it during a pre-media call to the media a few weeks ago.
“It’s a little more the same thing (like the last time). Fooods my favorite foods, haven’t changed much, but there are little, I would say, more kinds of nostalgic items,” he said. “My dad’s meatballs made the menu. I think there is a dish of meatballs and Ravioli that was always my favorite thing growing up. My dad, his best meal was always if. So I think he will be one of the snack.
“Then the soup, my coach does the best burn, Randy (Smith) does,” he continued. “So I think they are trying to use his recipe for chili inspiration. So this is really fun, those two things, and then I think we are doing Ribeye again, and some red fish and tequila and bourbon this time. It must be a fun night, really, and very excited to be able to wait for a sampling and very much. Chefs in Augusta, I really, and I am able to wait for a champion and very excited dinner to see how it is prepared and what is the chefs in Augusta, drawing this year.
