Pros dish on favorite foods at Masters Champions Dinner
Defending champion Bubba Watson is the repeat host of the traditional Champions Dinner at the Masters on Tuesday night.
In 2013 Watson served Caesar salad, grilled chicken, mashed potatoes, green beans, corn, macaroni and cheese, cornbread, confetti cake and vanilla ice cream.
Paste BN Sports spoke to more than 40 former and current players, including 11 who have won the green jacket, for our annual Masters survey.
What's the best thing you've eaten at the Champions Dinner?
"Cheeseburgers and fries and seeing Gene Sarazen, Jack Nicklaus, Arnold Palmer, Gary Player, Byron Nelson and Sam Snead all having milkshakes at the end in 1998." — Tiger Woods
"When it comes to the Champions Dinner, you can never go wrong with a good steak at Augusta. I remember when I was first asked about my menu. They said, 'Jack, what would you like to have for your dinner as you're the defending champion?' I said, 'Well, I don't know, what do you think we ought to have?' He said, 'Well, (Augusta National chairman) Mr. (Clifford) Roberts likes steak, baked potato, shrimp cocktail, a salad and the white peaches.' I said, 'That'll be fine.' It was like, what do you want, but what does Mr. Roberts want? I always enjoyed that." — Jack Nicklaus
"I'm not picky. ... I'll eat everything. But one thing that stood out was what Trevor (Immelman) served — some casserole with meat (bobotie, a spiced minced meat pie with egg topping). But everything has been great." — Zach Johnson
"Obviously my food. That was chicken, mashed potatoes, mac and cheese, corn bread and green beans. And I had confetti cake." — Bubba Watson
"Mine. We had chicken fajitas." — Mark O'Meara
"There have been so many great meals there, from Vijay Singh's Thai food to Nick Faldo's shepherd pie. Those two were very good." — Larry Mize
"I flew in barbecue from Texas my second time. They liked it. And I will always remember Sandy Lyle's year — he served haggis. And he was dressed in kilts. It was amazing. The haggis was pretty good." — Ben Crenshaw
"I enjoyed (Angel) Cabrera's and (Charl) Schwartzel's. I've enjoyed them all." — Craig Stadler
"Adam Scott's filet he served was outstanding. And I won't forget the haggis Sandy Lyle served. It was different." — Fuzzy Zoeller
"The two I paid for. There was only one disappointing one, but all the others were very good." — Bernhard Langer
"Vijay Singh's. We had a feast of about 14 different meals. We even applauded him it was so good. If he wins this year, we will be very happy. I served traditional Scottish haggis. That might be the one Bernhard's talking about." — Sandy Lyle
What's the one thing you'd absolutely serve at the Champions Dinner?
"Kangaroo. It's good. It's really lean beef." — Geoff Ogilvy
"Opus One wine." — Rory McIlroy
"My favorite thing to eat is steak and veggies. That's what we do back home. A ribeye or something like that." — Jason Day
"Sushi. Some M&M cookies. Some Oreos and milk. Not sure they've ever had double-stuffed Oreos there." — Billy Horschel
"Something New England. Lobster, corn on the cob." — Keegan Bradley
"Guinness." — Graeme McDowell
"Tacos." — Rickie Fowler
"Fried chicken, green beans, mashed potatoes and mac and cheese." — Ben Martin
"Without question, it would be Filibertos (a southwest Mexican restaurant in Phoenix). No. 9s for everybody. I'd fly in the whole crew to cook." — Pat Perez
"Crab legs. I don't eat it much because my wife is allergic, but I do love it." — Hunter Mahan
"It would have to be some kind of barbecue. Salt Lick barbecue sauce is definitely going to be there." — Jordan Spieth
"Ribeye steak and Romeo cigars." — Patrick Reed
"Banana pudding. I make my own. It's my grandmother's recipe." — Scott Stallings
"Pizza. I love pizza. I would go with my wife's pizza. She makes it with love." — Brendan Steele
"I'm a Kansas boy, so I'm a meat and potatoes guy." — Gary Woodland
"I would bring my mom in to cook something. She does great pork chops." — Jonas Blixt
"Their fried chicken. It is so good." — Brandt Snedeker
"We'd start with great gin and tonics. At least I would. Then a beautiful red wine, maybe wonderful French Bordeaux or a great cab. And I'm such a steak fan. So we'd have bone-in ribeye." — Paul Casey
"I'm going with some shrimp creole. I'd probably bring in a guy from southwest Louisiana to cook it up." — David Toms
PHOTOS: Scene from Augusta National