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What Would You Serve at Your Masters Champions Dinner?

post #1 of 98
Thread Starter 

I thought this might be fun…

 

I'd serve:

  • Steak of some kind (porterhouse, perhaps)
  • Cajun-style scallops
  • Mashed potatoes (with some skins and a little cheese mixed in)
  • Green beans
  • Corn
  • Some basic wine from North East, PA where I grew up (that's a town name, not a compass direction)
  • Chocolate peanut butter pie and/or ice cream with a cherry on top.

 

Just missed the cut:

  • Deep dish Chicago style pizza
  • Pierogies
  • Bacon cheeseburgers and/or bacon/cheese/grilled chicken breast sandwiches
  • Fruit salad
  • Cherry Coke Zero
  • Guinness
  • Baked potato
post #2 of 98

I'd serve, 

 

New England Clam Chowder Soup

Caesar Salad

Baker's Cafe New York Strip Steaks from Canton, Ohio 

French Fries

Paraduxx Napa Valley Red Blend Wine

New York Style Cheesecake

 

Close calls,

 

Carolina Style Pulled Pork

Bacon Cheeseburger 

Sweet Tea

Anderson Valley Summer Solstice

Fresh Made Donuts 

post #3 of 98

I would make everyone where a plastic bib with a picture of a lobster on it and serve the following:

 

 

 

Lobster bisque

Cobb Salad

Fresh Oysters on the half shell with hot sauce and horseradish

Baked Stuffed Lobster

Boiled Red Bliss potatoes

Corn on the cob

Boston Creme Pie

Cakebread Chardonnay

 

Missing the cut:

 

Nantucket Scallop Sandwich

Fried clams and oysters

Fudge brownies

New England Clam Chowder

Guinness (Okay, maybe not missing the cut)

post #4 of 98

a bucket of foie gras

post #5 of 98

20oz Wagyu Strip Steak (Fantasy steak, lol. In reality.. I'd take any strip with decent marbling!)
Jumbo Baked Potato w/ shredded cheddar, chives, sour cream and butter
Grilled, Skewered Jumbo Tiger Shrimps dressed in olive oil, old bay, salt, pepper, lemon and butter
Rice Pilaf
Paired with Stone Ruination 

Peanut Butter Cream Pie for desert.

A good smoke with a little Johnny Black on the rocks after.
 


Edited by Spyder - 4/8/14 at 9:45am
post #6 of 98

All those menus look pretty good.  I tend toward simple dishes.

 

 

Braised lamb shanks in tomato based sauce

Green beans

Rice/Rice Pilaf

Tossed salad

 

Vanilla ice cream with options for various sauces and toppings

 

Bell's Oberon

Guinness

An Argentinian Malbec

post #7 of 98

hmm off the top of my head

 

scallops - either by themselves or in a dish such as a fish soup

 

some sort of weird dish that would blow peoples minds, probably with offal in it or some sort of foul/game

 

rack of lamb with dauphinoise potatoes, some sort of jus on the side

 

tarte tatin

 

cheese

 

 

all with accompanying wines, prob some bubbles to start, NZ Pinot Noir with the lamb and some sort of sticky with the desert, port potentially with the cheese.  Little amuse buches in between courses too.

post #8 of 98

Deep fried Chimichangas.

Sweet Plantains.

Arugula salad with lemon juice, EVOO and shaved parmesan.

 

Big pitcher of top shelf tequila margaritas.

post #9 of 98
Kansas City Strips
Loaded sweet potatoes
Stone Pale Ale
post #10 of 98
Prime Rib w/Au Jus
Yorkshire Pudding
Sliced Carrots
Yellow Beans
Niagara Red Wine
Double Baked Potato
Crème Brûlée
post #11 of 98

One of those set set of dishes you have at a Chinese restaurant after a wedding or at a big family gathering - Peking duck, fish, all sorts of meats and chicken, etc...

 

 

or

 

Sushi / Sashimi

 

 

 

or 

 

Paella

 

post #12 of 98
  • New Zealand Lamb Shanks
  • Mashed potatoes and Mashed Kumara
  • Roasted Asparagus with butter
  • Tuatara Pilsner Beer or Cloudy Bay Sauvignon
  • Pavlova ( we invented it - NOT THE AUSSIES ;-))
post #13 of 98
Just off the top of my head:
  • Caesar salad.
  • Fish chowder, New England style.
  • Steak - probably grass-fed filet mignon and NY strip. Topped with sautéed onions and mushrooms.
  • Whole roasted chicken.
  • Mashed potatoes, though I'd insist they use potato ricers to mash them.
  • Crusty French bread on the side.
  • Assorted grilled vegetables - onions, peppers, asparagus, zucchini, etc.
  • Key lime pie for dessert.



...Or I'd just have Chipotle cater.
post #14 of 98

I'd keep it pretty simple and go with surf and turf.  A nice filet and Maine lobster tail with baked potato and asparagus.  For dessert, chocolate mousse.  I do enjoy a nice wild mushroom gnocchi or risotto, but I think those may add too much richness to the dinner to have on the menu.

post #15 of 98
Quote:
Originally Posted by boogielicious View Post
 

I would make everyone where a plastic bib with a picture of a lobster on it and serve the following:

 

 

 

Lobster bisque

Cobb Salad

Fresh Oysters on the half shell with hot sauce and horseradish

Baked Stuffed Lobster

Boiled Red Bliss potatoes

Corn on the cob

Boston Creme Pie

Cakebread Chardonnay

 

Missing the cut:

 

Nantucket Scallop Sandwich

Fried clams and oysters

Fudge brownies

New England Clam Chowder

Guinness (Okay, maybe not missing the cut)

Obviously, the bib would have to be Augusta Green. You know, to be classy.

post #16 of 98
Ok, now I'm hungrier than Rosie O'Donnell at a cupcake factory...
post #17 of 98

Oh my......what a great thread!

 

Let's go with:

 

-  Fresh, warm baguettes with warm brie, foie gras and escargot.

 

-  Chopped salad with blue cheese, smoked bacon and avocado

 

-  Diner's choice: Rack of Lamb or Roast Duck

-  Wild mushroom risotto

-  Butter poached baby carrots

-  2007 Chateau Montelena Cabernet

 

-  Diner's choice:  Chocolate or Grand Marnier souffle

-  Fresh raspberries and cream

-  Espresso/coffee

 

-  23 year old Pappy Van Winkle Family Reserve Bourbon on the veranda afterward.

 

 

edited to add:  Calling @Ernest Jones!


Edited by David in FL - 4/8/14 at 12:31pm
post #18 of 98

I like the votes for Foie Gras, so I'd start with pan seared foie gras drizzled with a porto reduction and some crushed pistachios.

 

Cilantro Shrimp cakes served with a homemade sweet and sour sauce

 

Grapefruit Granita (similar to sorbet but from Italy) to cleanse the palate.

 

The main would be:

My wife's Blue Cheese Crusted NY Strip-loins

Potatoes Dauphinoise

Asparagus pan fried in brown butter and flour de sel and finished with the juice of a clementine or tangerine.

 

Wine: A vintage Pomerol 

 

 

Dessert: Home made Creme Brulée

 

Veranda: 

 

A wide variety of Single Malts and a handful of Cognacs for those (poor souls) who don't like scotch.

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