Patrick Reed’s Champion’s Dinner Menu is Released, Let’s Break it Down

One of the best parts of every Masters week is seeing what the defending champion decides to serve for his champions dinner, where all of the living champions meet up to dine at probably the most difficult to obtain dinner reservation on the planet. To answer your first question, yes, the champion foots the bill. It’s usually a choice selection of specialties from the champion’s home country or geographical region. Sergio served some Spanish delicacies, while Spieth went for an avant garde Texas barbecue spread. With the way that many tour players tend to view Patrick Reed, I wouldn’t blame him for serving up steaming piles of dog shit, but alas, he went for a classic steakhouse menu. 

Salad Course- When you’re going to a steakhouse and having a salad, there’s some strategy involved. It’s purpose serves as a garnish for your stomach, kind of like how they use kale as a decoration at the Pizza Hut buffet. The lettuce serves as a vehicle for delivering bacon, cheese, and creamy dressings to work as a lube for your colon to fire off the bowel movement that comes along with eating a hunk of beef. In more serious culinary circles, wedge salads are outdated, but I personally love them. When you see one, you can’t help but think you have 16 ounces of steak coming a few minutes after. For those who prefer a more traditional salad, caesar is a great choice. It’s classic and approachable and although I hate anchovies, they really are what makes caesar dressing. 

Bone in Cowboy ribeye- Pat Reed is not messing around here. Prime means the highest grade of USDA beef with ‘abundant marbling.’ I’m not sure what breed of cattle he’s sourcing for the steak, but I’d imagine it’s Angus or Hereford. There are more expensive breeds like the Japanese cows, Wagyu and Kobe, but those are kind of unrealistic for a steak dinner. As a side note, did you know that there are only 9 restaurants in the United States that are certified to sell Kobe beef? And it averages $110 per pound, So when you go to your local gastro-pub and you see Kobe beef sliders for like $12, you’re for sure not getting the real thing. 


There’s a long held debate over whether or not leaving the bone on a steak while cooking it adds to the flavor. Either way, there’s an aesthetic element that feels so primal when you’re slicing meat off the bone. And with a group of Masters champions, that’s the vibe you want. The ‘cowboy’ delineation, I’m pretty sure refers to the fact that the bone will be longer than the steak, so it’s really going to look great on the plate. And they say you eat with your eyes first, so it’s a great call. The decision to go with a ribeye, to me, means that Patrick is a real deal steak man. People love filets and New York strips, but ribeyes have the best marbling and flavor. Topping it off with a little herb butter will allow the beefiness to really come through. A lot of steakhouses will cover up their steaks with blue cheese crusts or mushroom and caramelized onions, but when you’re serving great beef, let it be the star. 

Sides- This is what really makes his menu classic steakhouse. It’s what you would get from Peter Lugers, Pappas Bros., or Keens. I’d say you’re more likely to get some sort of potatoes than Mac and cheese, but it’s Patrick’s call and there is no better combination than white cheddar and gouda. The three unhealthy sides, two of which contain vegetables which are drowned in butter, cream, and salt are exactly what someone justifying a 2,000 calorie steak would order. Even the healthiest option, steamed broccoli, gets the shaved parmesan treatment. 

Dessert- I’d be impressed if anyone has room for dessert after this spread. But all of the stops are pulled out with the tiramisu, creme brûlée, and chocolate crunch and praline cheesecake is a HEATER of a trio. I’d be asking for a to-go box to take back to my rental house. Can you imagine that with a glass of scotch? I can hear my arteries clogging as I think about it. 

Wine- If you want to know how much the champion cares about impressing everyone with their menu, just look to the wine. The 2016 Chateau Montelena Chardonnay is a Napa wine from an iconic California estate. Bo Barrett runs the winery and tasting notes on the Chardonnay are honeysuckle, jasmine, apple blossom, vanilla and lemon balm. It sounds like a fresh and bright wine, which is probably closer to a Pinot Grigio than a chardonnay, but it should provide a wonderful contrast to the rich, savory menu. Full disclosure, all of the tasting notes come from and it more than likely just tastes like white wine. Still, classy stuff.

The 2013 Caymus Vineyards 41st anniversary cab is doing the heavy lifting on Patrick’s wine pairing. Coming in at over $100 a bottle, it’s apparently a big, robust wine and it has a high 14.9% ABV. A wine like this especially stands up to the steak. It’s not high risk, but it will probably be something different and memorable compared to other cabernets. Something with that high of an alcohol percent needs time in the bottle and drinking it at 6 years old should be wonderful. 

After a meal like this, hopefully Patrick has paid to have beds set up for all of the guests. I’d need a nap almost immediately. Maybe he’s trying to get the champions so full, they literally can’t play the entire week. Regardless, I’m supremely jealous and I think it will be great. I think it can be fun to pull for a player based on the fact that they would have an amazing champions dinner in the following year. Can you imagine if Devon Bling, the amateur sophomore at UCLA won? Trying to throw a champions dinner on his budget? It would be in-n-out burgers and four loko for the meal. No animal style, either. Or what if Kevin Kisner won? He would probably just serve grain liquor with cans of Copenhagen and totally skip the food. Even Mike Weir from Canada would be fun because I think he would be legally obligated to serve poutine, moose meat, and something with maple syrup. For now, the champions dinner release is just another reminder that it’s Masters week, the greatest time of the year. 

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