Thomas Keller is the most decorated American chef in history. He is also a golf fan and has been in Augusta National many times. Among the many features he likes about the club: He doesn’t have to worry about how they treat his toast.
Keller is special for many dishes, including toast. He likes people who do it well – brown, just burning. Many restaurants disappointed him in that regard.
“You ask to be prepared for the toast,” Keller said. “What they bring is basically warm bread.”
To prevent this mild approach, Keller took a page from Jim Nantz’s script, and his respect was similar to Keller’s preference. A few years ago, the famous CBS broadcaster told the famous chef that he carried a photo of fresh brown toast on his phone and he showed the waiter where he went so they could convey their wishes to the kitchen. Smart tips from one golfer to another. Keller started doing the same.
Of course, it is not done to call a phone in Augusta National. But Keller knew that it was not needed.
“When you ask for a good toast in Augusta,” he said. “That’s exactly how they prepare.”
The same goes for any order. If you think the club’s course maintenance is meticulous, try sitting down and having a meal.
“It was an extraordinary experience,” Keller said. “Everything is completely right.”
Not that all meals in Augusta are the same.
Toast is breakfast. For breakfast, unlike lunch and dinner, there is no printed menu. Make a request and they will be obliged.
“It’s almost like they’re playing games with you and challenging themselves,” Golf Magazine The course evaluator said. “It’s, to see if you can get us in trouble.”
Eggs Benedict? Chicken and waffles? Asparagus frittata? Finished, finished and finished. When waffles (or pancakes or French toast) arrive, keen eyes will notice that they are cleverly branded with the club’s signature logo. This is true for every silverware.
For breakfast, most diners wear golf clothes on their way to the course. Same for lunch on the grill. However, dinner is available in the main restaurant and has different dress codes. Jackets and tie are required.
Unless you are a member, it is not a green jacket.
“If you look at the whole room,” another Golf Magazine Of course, the rater said: “Each table is filled with three blue blazers and one green blazer.”
Most tables are four tops evenly spaced apart, covered with white tablecloths and pounded by wooden chairs with padded seats. Decoration is underestimated. Two portraits hang on the opposite wall – club founders Bobby Jones and Clifford Roberts – aligned so that they look directly at each other.
Services are peer-to-peer but direct. The dinner menu matches the aesthetic. Nothing flashy.
“It’s classic American cuisine,” Keller said. “Perfectly executed.”
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steak. Ribs. Wedge salad. Soup. The history of fried chicken recipes goes back generations; its goalkeeper is a long-time kitchen worker who is almost the same. Keller said the kitchen was equipped in the way of the best restaurant in the world. Many employees are trained in places like this and adapt endlessly.
Vegetarian dishes are included in the menu. During last year’s visit, one Golf Magazine Course evaluators enjoy cauliflower as a vegetarian steak. External menus are also allowed. You can’t think of them being unable to prepare.
Ask for the lobster Thermidor, they may (or may not).
But if they don’t, Keller said: “It’s going to be very close and it’s going to be delicious.”
No time for supper. However, the evenings tend to unfold at a familiar rhythm, starting with a cocktail, usually in the cabin where you are with your owner. There, the wine list has been delivered so members can review it before dining.
Although golf is governed by written regulations, dining mainly follows etiquette rules. Understandably, Augusta beginners are known to be worried about standing out.
“I’d love to pick up the wrong fork,” another Golf Magazine The course evaluator said.
The truth is, though, you can escape it without being abandoned. You just can’t hang out in the dining room when your member is not there.
After dinner, visit the wine cellar. The elevator will take you underground. Your landlord will work with you as your guide. The collection you will browse is located in the widest location on the planet. Burgundy. Bordeaux. Napa. Tuscany. Larioja. There is no precious area without representation. Many years ago, the wine cellar had a trap for high-end home collections. Renovation has been carried out since then. Glitter and glass, now available, a golf When the course evaluator says, “What you might see in a five-star hotel.”
Then, the tour ends, and with it, the evening is a different experience than anything else, and the next morning you will never forget. There are a lot to digest, and some details may escape later.
Don’t worry.
“You just have to appreciate it,” Keller said. “Please just be an extraordinary moment in your life.”
Josh Sens
Golf.comEdit
Josh Sens is a golf, food and travel writer who has been a golf magazine contributor since 2004 and now contributes to all the golf platforms. His work is concentrated in the best sports roles in the United States. He is also a co-author of Sammy Hagar, and we also had fun: Cooking and Party Manuals.
