Zach Johnson hit a bunker on the 12th hole in Augusta National last Sunday.
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Zach Johnson said without any concealment that he likes to eat, so his perception of food may have to be paired with a salt or two.
That being said, Scottie Scheffler’s Masters champion dinner was just as enjoyed as kicking a putt. Cheeseburger slider? Firecracker shrimp? ‘Papa Scheff’s” Meatballs and wontons bite? Texas-style chili peppers? Wood-burning denim rib eyes? Black red fish? Warm Chocolate Chip Frying Pan Cookies? Yes, Johnson said.
All of this.
“It’s my favorite reservation of the year for obvious reasons and I love eating,” he said. “Scotty’s rice is great. It’s not very comfortable to walk out there, but it’s the intention. I’ve eaten too much.”
Johnson said he and Jordan Spieth even replaced a sentence on Scheffler’s menu this week on the “Grizzle and Sleeve” show on Siriusxm PGA Tour Radio. Main dishes – wood-burning denim ribeye and black red fish – served in the form of “or” or another.
But Johnson and Spieth edited it to “and”, just like both of them.
“We didn’t hesitate to ask for more or a little indulgent,” Johnson said on the show.
Dinners and their details are often swallowed up by people, which may be the result of the exclusiveness of the meal (only former winners and Fred Ridley, Augusta National and Masters President, attend) and its location (ANGC is one of the most private clubs in the world). In fact, menus are posted on social media, as are short videos.
On Siriusxm, Johnson said Scheffler was impressed with his work as host and was awarded him as the winner of the previous year.
“Scotty did a great job,” Johnson said. “He’s very, very good at what he says. Ben Crenshaw is, man, just pure class and modeling professionals, while hosting, explaining and articulating the entirety of the Master.
“And he’s great. So it’s a great night. I won’t take it for granted and fall in love with every second.”
Will he offer dinner advice for Rory McIlroy, who won his first master last week?
Johnson said on Siriusxm: “I mean, yes, I’ll definitely put my two cents in if it comes out, but it’s really short and it’ll be very blunt: serve what you like. I mean, shoot, we’ve already-I remember-I remember [Charl] Schwartzel and Trevor [Immelman] There are some great South African dishes for both, Angels [Cabrera] There was a great dish.
“So, bring it. Just like you want, bring it. We’ll eat it. I mean, these guys will appreciate it. So, it’s going to be a heavy bill, but you want to pay it over and over again.
“It’s also its beauty. But, I mean, to combine your identity. Here’s my advice. Like, I don’t know if you can do this in food, but you don’t have to worry about everyone. Everyone has a different taste.
“So just do what you think is the best and enjoy the menu as it doesn’t have to do it every year. You know, Rory can certainly sit on the head of that table again.
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