It’s a tradition like no other. Every April, the world’s best golfers travel to a small city filled with blossoming azaleas just across the SC border. Augusta is nestled in the Georgia pines and is home to the Masters, one of the most famous golf tournaments in the world where athletes compete for a chance to add the Green Jacket to their collection.
Another great and tasty tradition of the Masters takes place on Tuesday night of tournament week — the Champions Dinner. The tournament’s past winners all gather for dinner and feast on the menu last year’s winner selected.
Here’s a peek at this year’s menu, and the menus from the past 30 years.
Inspired by this fun tradition and our foodie city, we got to thinking… What if the CHStoday team had the chance to create the menu? Here’s what we’d serve.
We’re serving a taste of the Lowcountry with these oysters from 167 Raw.
Photo provided by @maddeats__
Appetizers
- Fried okra basket | We’d start with sliced okra served with buttermilk ranch from Page’s Okra Grill.
- Oysters | 167 Raw would serve this Lowcountry classic for us hot with a cheesy + garlicky sauce.
These aren’t your average hushpuppies.
Photo provided by @fleetlanding
First course
- She-crab soup | We’ve selected Amen Street to dish out this classic Charleston recipe.
- Hush Puppies | We wouldn’t serve just any hush puppies, we’ve selected the ones from Fleet Landing stuffed with lobster, shrimp, leeks, and corn over Creole tomato sauce.
Main course
- Meat and three | Magnolias would serve a plate of the Lowcountry staples fried chicken with mashed potatoes, collard greens, creamed corn, biscuits, and gravy.
- Shrimp and grits | Would this really be a Charleston menu if we didn’t have shrimp and grits? We chose Acme’s rendition of the traditional dish.
Dessert
- Peach cake | We were inspired by the state fruit on this one and know that Carmella’s Cafe and Dessert Bar serves a delicious version.