One of the traditions at the Masters is that the defending champion selects the menu for the annual Champions Dinner. In recent years, the choices have been haggis, a Scottish dish that can only described as an acquired taste (Sandy Lyle in 1989); steak and-kidney pie and fish and chips (Nick Faldo in 1991 and 1997); and chicken cacciatore (Fred Couples in 1993).
When Clifford Roberts was alive, however, the menu tended to reflect his tastes, which is to say it usually featured some variation on a strip steak dinner. There was a reason for that.
“My first Champions Dinner was in 1964,” Jack Nicklaus remember. “The head waiter told me, ‘Mr. Roberts like this, and he likes to have that, and I think you’d probably like it, too.’ I told him that if it was good enough for Mr. Roberts it was fine with me, and we all had a very nice dinner. I don’t remember what we ate, but I’m sure it was a very nice.”
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