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Woods to serve up Mexican spice at Augusta National

March 30, 2006

By Mark Lamport-Stokes

DULUTH, Georgia (Reuters) – U.S. Masters champion Tiger
Woods plans to provide former winners with a taste of Mexico
when he hosts the golf world’s most exclusive dinner at Augusta
National Golf Club next week

In keeping with Masters tradition, Woods, who beat fellow
American Chris DiMarco at the first extra hole to clinch last
year’s green jacket by a shot, will decide the menu for the
meal on the Tuesday before the event.

“I figured it was time to spice things up a little bit,”
world number one Woods said on his official Web site.
“Hopefully, the guys will enjoy it.”

The 10-times major winner has selected a range of starters
including salsa, guacamole, stuffed jalapenos and quesadillas
for the champions dinner.

A green salad will then be served followed by a main course
of steak and chicken fajitas, Mexican rice and refried beans.
Dessert will feature apple pie and ice cream.

Hosting the dinner is one of the many perks that comes with
being Masters champion, and this is the fourth time Woods has
been able to choose the menu.

After becoming the youngest Masters champion in 1997, he
selected cheeseburgers, grilled chicken sandwiches, French
fries, strawberry and vanilla milk shakes and strawberry
cheesecake for the 1998 champions dinner.

CHOCOLATE CAKE

In 2002, he served sushi and sashimi, porterhouse steaks,
grilled chicken breasts, plus chocolate cake with ganache
filling and vanilla ice cream.

In 2003, he followed a similar theme with sushi and
sashimi, porterhouse steaks, chicken breasts, green salad with
jumbo crab cakes, mashed potatoes and asparagus, as well as
chocolate truffle cake with fresh berries.

The Masters tradition dates back to 1952 when Ben Hogan
hosted the first champions’ dinner. Since then, some of the
dining experiences have been more memorable than others.

After winning the 1988 Masters, Britain’s Sandy Lyle served
up haggis the following year while Fiji’s 2000 champion Vijay
Singh dished up one of the most popular meals with a Thai menu.

Britain’s three-time champion Nick Faldo offered up
shepherd’s pie, Germany’s Bernhard Langer had schnitzel and
Canada’s Mike Weir selected caribou.

For the less adventurous, past champions can also order off
the Augusta National Golf Club’s menu.

The 2006 Masters, the first of the year’s four majors,
takes place from April 6-9.


Source: reuters



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