Masters Champions Dinner - Patrick Reed's Picks

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Masters Champions Dinner - Patrick Reed's Picks

#1 Post by J O S H L O N G » April 9th, 2019, 10:31 am

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Re: Masters Champions Dinner - Patrick Reed's Picks

#2 Post by Bdklein » April 9th, 2019, 11:06 am

Seems fitting .
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Re: Masters Champions Dinner - Patrick Reed's Picks

#3 Post by G. Keeler » April 9th, 2019, 11:38 am

Boring choices but probably fits the crowd well.
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Re: Masters Champions Dinner - Patrick Reed's Picks

#4 Post by YLee » April 9th, 2019, 11:43 am

Agree on the boring options.
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Re: Masters Champions Dinner - Patrick Reed's Picks

#5 Post by Ron Erickson » April 9th, 2019, 11:48 am

Well, he is from Texas.

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Re: Masters Champions Dinner - Patrick Reed's Picks

#6 Post by Anton D » April 9th, 2019, 12:04 pm

Mmmmmm, wedge salad, big ass ribeye, mac n' cheese, corn brulee, sea salt broccoli....other than the lousy red wine, I thought it sounded good!

It's a steakhouse dinner!
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Re: Masters Champions Dinner - Patrick Reed's Picks

#7 Post by Bdklein » April 9th, 2019, 12:21 pm

I’m sure there will be a few players ordering some alternative menu items .
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Re: Masters Champions Dinner - Patrick Reed's Picks

#8 Post by mattcitrang » April 9th, 2019, 1:06 pm

Every time I see a post like this it reminds me of Fuzzy Zoeller.

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Re: Masters Champions Dinner - Patrick Reed's Picks

#9 Post by NickRut » April 9th, 2019, 1:32 pm

Caymus seems to be a popular pick at these dinners. Surprised they don’t go with the SS if Caymus is what catches their eye
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Re: Masters Champions Dinner - Patrick Reed's Picks

#10 Post by Ramon C » April 9th, 2019, 1:59 pm

Quite expected, given what I've seen of, and heard from, him when he plays. No that there's anything wrong with that.
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Re: Masters Champions Dinner - Patrick Reed's Picks

#11 Post by John Walter » April 9th, 2019, 2:19 pm

Let you get this straight, the guy is a 29 year old exceptional PGA player and several of you expect him to be a “foodie” and wine expert/geek? For all we know, maybe he likes wings and beer, who gives a shit? Good grief, food and wine selections are the LAST thing on his mind! 🤦🏻‍♂️🏌🏼‍♂️

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Re: Masters Champions Dinner - Patrick Reed's Picks

#12 Post by Kent Comley » April 9th, 2019, 2:39 pm

Adam Scott served Grange IIRC
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Re: Masters Champions Dinner - Patrick Reed's Picks

#13 Post by cjsavino » April 9th, 2019, 3:02 pm

Drink some of Fuzzys vodka instead
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Re: Masters Champions Dinner - Patrick Reed's Picks

#14 Post by CJ Beazley » April 9th, 2019, 3:10 pm

Faldo had great choices, so did Mark O’Meara. Gotta remember he’s just a young guy.
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Re: Masters Champions Dinner - Patrick Reed's Picks

#15 Post by Charlie Carnes » April 9th, 2019, 3:19 pm

Anton D wrote:
April 9th, 2019, 12:04 pm
Mmmmmm, wedge salad, big ass ribeye, mac n' cheese, corn brulee, sea salt broccoli....other than the lousy red wine, I thought it sounded good!

It's a steakhouse dinner!
I fully agree, and by the way, it's a perfect dinner for the Masters. I'm eating yesterdays' pimento cheese sandwich as I type. It ain't fancy, just old school awesome!

Now the wine, well...
So shines a good deed in a weary world!

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Re: Masters Champions Dinner - Patrick Reed's Picks

#16 Post by John Glas » April 9th, 2019, 5:22 pm

Millions of dollars in their bank account and that is what they pour. Wow! I wonder what the corkage is as a champion if you bring your own wine.

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Re: Masters Champions Dinner - Patrick Reed's Picks

#17 Post by JDavisRoby » April 9th, 2019, 6:41 pm

Augusta National has an incredible wine cellar available to its members. I know a few folks that have enjoyed rounds and overnight stays there. If I recall our conversations correctly everything is set up weeks in advance with very little room for change or extensions. The wine list is also priced well below what you’d expect. I want to say it’s only a 20-50% markup on the club’s cost but I can’t recall the exact details.
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Re: Masters Champions Dinner - Patrick Reed's Picks

#18 Post by David Baum » April 9th, 2019, 6:53 pm

Could've poured Macdonald

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Re: Masters Champions Dinner - Patrick Reed's Picks

#19 Post by Clint S Q U I E R » April 9th, 2019, 6:57 pm

ANGC's wine list is deeeeep and inexpensive. Winner pays for his Champion's Dinner. The club certainly helps out with wine selections if desired.....TW served '75 Mouton and '95 Leflaive Batard alongside his cheeseburgers and french fries.

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Re: Masters Champions Dinner - Patrick Reed's Picks

#20 Post by Craig G » April 9th, 2019, 7:13 pm

David Baum wrote:
April 9th, 2019, 6:53 pm
Could've poured Macdonald
I think he wanted a wine that tastes like it’s from San Antonio.
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Re: Masters Champions Dinner - Patrick Reed's Picks

#21 Post by N. Justl » April 9th, 2019, 7:57 pm

Doesn’t seem too bad to me. A little down the fairway... but not terrible.

Curious, what menu would people here create? There also may be chef limitations as to what they can cook, and cook well. Maybe I’m wrong, do not know the setup at Augusta. However, doubt they are well versed in all cuisines.

The wine selections though, I agree, needs improvement.
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Re: Masters Champions Dinner - Patrick Reed's Picks

#22 Post by OwenB » April 9th, 2019, 8:24 pm

Interesting to look at past menus online. Not surprisingly, Bubba’s was the worst (plain grilled chicken and confetti cake dessert). He even ran back the exact same menu for his second one. Patrick’s menu looks much better.

Speith and Willett both served Caymus SS. Phil did Silver Oak.

Adam Scott looks to have done the best in recent memory.
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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #23 Post by J e f f Pryznyk » April 9th, 2019, 8:29 pm

    Vijay Singh served ‘82 Lafite in 2001. Bernhard Langer ‘70 Latour in ‘94.

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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #24 Post by Chris Seiber » April 9th, 2019, 10:17 pm

    Let’s not lump Montelena Chardonnay in with Caymus. It’s an excellent, ageworthy, balanced wine. Consistently one of California’s best chardonnays.

    You guys are acting like he picked Rombauer.

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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #25 Post by Jason T » April 10th, 2019, 1:09 am

    Well, he did pick the Rombauer of Cabs. Agreed though on Montelena Chardonnay.
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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #26 Post by K John Joseph » April 10th, 2019, 5:37 am

    Clint S Q U I E R wrote:
    April 9th, 2019, 6:57 pm
    ANGC's wine list is deeeeep and inexpensive. Winner pays for his Champion's Dinner. The club certainly helps out with wine selections if desired.....TW served '75 Mouton and '95 Leflaive Batard alongside his cheeseburgers and french fries.
    That's rad. Respect. I'd be tempted to do fried chicken and a vertical of vintage Krug.
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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #27 Post by K John Joseph » April 10th, 2019, 5:39 am

    Craig G wrote:
    April 9th, 2019, 7:13 pm
    David Baum wrote:
    April 9th, 2019, 6:53 pm
    Could've poured Macdonald
    I think he wanted a wine that tastes like it’s from San Antonio.
    As a guy from San Antonio, I can speak confidently on this topic. If he wanted a wine that tastes like it's from San Antonio, it needs to say "SANGRIA" on the front of it, and it needs to be poured over a frozen margarita.
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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #28 Post by David Glasser » April 10th, 2019, 7:29 am

    Chris Seiber wrote:
    April 9th, 2019, 10:17 pm
    Let’s not lump Montelena Chardonnay in with Caymus. It’s an excellent, ageworthy, balanced wine. Consistently one of California’s best chardonnays.

    You guys are acting like he picked Rombauer.
    Thank you Chris.

    I wouldn't turn down an invite to that dinner even if I had to drink Caymus.

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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #29 Post by Jon Chan » April 10th, 2019, 7:44 am

    Kent Comley wrote:
    April 9th, 2019, 2:39 pm
    Adam Scott served Grange IIRC
    I didn't believe you until I googled it.

    He served '05 Grange. My word.

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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #30 Post by David_K » April 10th, 2019, 8:22 am

    J e f f Pryznyk wrote:
    April 9th, 2019, 8:29 pm
    Vijay Singh served ‘82 Lafite in 2001. Bernhard Langer ‘70 Latour in ‘94.
    With what has happened to prices in the last 20-25 years, I highly doubt '82 Lafite (or any other first growths for that matter) would be served in volume to a crowd these days, even for the admittedly extremely well-heeled Augusta National.
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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #31 Post by Craig G » April 10th, 2019, 8:28 am

    Jason T wrote:
    April 10th, 2019, 1:09 am
    Well, he did pick the Rombauer of Cabs.
    I find Caymus totally undrinkable, but someone served me Rombauer Chardonnay a couple months ago and I was surprised. It’s oaky and ripe, but not hideous.
    “You need to look down to the bottom shelf where they keep the Fighting Cock” — Corey N.

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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #32 Post by Robert.A.Jr. » April 10th, 2019, 9:13 am

    Craig G wrote:
    April 10th, 2019, 8:28 am
    Jason T wrote:
    April 10th, 2019, 1:09 am
    Well, he did pick the Rombauer of Cabs.
    I find Caymus totally undrinkable, but someone served me Rombauer Chardonnay a couple months ago and I was surprised. It’s oaky and ripe, but not hideous.
    Yak palate.

    I was just there for the Tuesday practice round and stayed for dinner and overnight. Drank much better than that. Reed may need to win a few more.

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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #33 Post by Charlie Carnes » April 10th, 2019, 9:22 am

    Robert.A.Jr. wrote:
    April 10th, 2019, 9:13 am
    Craig G wrote:
    April 10th, 2019, 8:28 am
    Jason T wrote:
    April 10th, 2019, 1:09 am
    Well, he did pick the Rombauer of Cabs.
    I find Caymus totally undrinkable, but someone served me Rombauer Chardonnay a couple months ago and I was surprised. It’s oaky and ripe, but not hideous.
    Yak palate.

    I was just there for the Tuesday practice round and stayed for dinner and overnight. Drank much better than that. Reed may need to win a few more.

    [wow.gif]
    Dang I was there Monday. We could have had a drink Monday night!
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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #34 Post by Michael Manix » April 10th, 2019, 9:53 am

    N. Justl wrote:
    April 9th, 2019, 7:57 pm
    Curious, what menu would people here create?
    I'm in a Tuscany mood today so I'm going with:

    Burrata and Mozzarella with EVOO – 2015 Antinori ‘Badia a Passignano’ Chianti Classico Gran Selezione
    Pappardelle with wild Tuscan Boar Ragu – 2013 Tignanello
    Bistecca alla Fiorentina – 2010 Solaia
    Panna cotta with fresh berries – Antinori Vin Santo

    Because I am cheap, I would have my people contact Antinori's importer to have the wine comped in exchange for some free advertising. A couple of tweets or some sort of similar nonsense.

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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #35 Post by Kent Comley » April 10th, 2019, 9:00 pm

    Michael Manix wrote:
    April 10th, 2019, 9:53 am
    N. Justl wrote:
    April 9th, 2019, 7:57 pm
    Curious, what menu would people here create?
    I'm in a Tuscany mood today so I'm going with:

    Burrata and Mozzarella with EVOO – 2015 Antinori ‘Badia a Passignano’ Chianti Classico Gran Selezione
    Pappardelle with wild Tuscan Boar Ragu – 2013 Tignanello
    Bistecca alla Fiorentina – 2010 Solaia
    Panna cotta with fresh berries – Antinori Vin Santo

    Because I am cheap, I would have my people contact Antinori's importer to have the wine comped in exchange for some free advertising. A couple of tweets or some sort of similar nonsense.
    Does this mean that your tip is Francesco Molinari?
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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #36 Post by lleichtman » April 10th, 2019, 10:32 pm

    JDavisRoby wrote:
    April 9th, 2019, 6:41 pm
    Augusta National has an incredible wine cellar available to its members. I know a few folks that have enjoyed rounds and overnight stays there. If I recall our conversations correctly everything is set up weeks in advance with very little room for change or extensions. The wine list is also priced well below what you’d expect. I want to say it’s only a 20-50% markup on the club’s cost but I can’t recall the exact details.
    I went with a Mormon (Billy Casper) and his son-in-law and one grandson. No alcohol at all when we ate in the clubhouse. But that's OK because the course is frigging awesome.
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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #37 Post by Brian Lynch » April 11th, 2019, 4:14 am

    Maybe he meant

    Napa Mountain Cab

    Trout Gulch Chard Available by Request 😀

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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #38 Post by John Glas » April 11th, 2019, 5:37 am

    Jason T wrote: ↑
    Wed Apr 10, 2019 5:09 am
    Well, he did pick the Rombauer of Cabs.
    I find Caymus totally undrinkable, but someone served me Rombauer Chardonnay a couple months ago and I was surprised. It’s oaky and ripe, but not hideous.
    I agree it is drinkable but I have recently purchased the following Chards for less in the last few months.
    2015 Liquid Farm Chardonnay La Hermana (USA, California, Central Coast, Santa Maria Valley)
    2015 Brewer-Clifton Chardonnay Sta. Rita Hills (USA, California, Central Coast, Sta. Rita Hills)
    2013 Talley Vineyards Chardonnay Rincon Vineyard (USA, California, Central Coast, Arroyo Grande Valley)
    2016 Dusted Valley Vintners Chardonnay Olsen Vineyard (USA, Washington, Columbia Valley, Yakima Valley)

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    Re: Masters Champions Dinner - Patrick Reed's Picks

    #39 Post by Craig G » April 11th, 2019, 6:17 am

    Who could have known that there would be better value wines than one judged “not hideous?”
    “You need to look down to the bottom shelf where they keep the Fighting Cock” — Corey N.

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