Masters Former Champions Dinner – The Only Item Hot & Spicy Was The Tortilla Soup.

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It seems like the only item to be hot and spicy at the annual Masters former champions dinner was the tortilla soup.

While there was much talk ahead of the dinner what the mood would be like, given six now LIV Golf players, among the 33 former Masters champions who sat down on Tuesday night to honour 2022 Augusta champion, Scottie Scheffler.

It was former three-time Masters champ Nick Faldo who spilled the beans on what went on at the dinner

“I’m sure you’re all wondering about the temperature in the room, it was all calm and cool. Only the tortilla soup was spicy hot!,” the 65-year-old tweeted.

Another sounding out the choice of soup was now 86-year-old Tommy Aaron, winner of the 1973 Masters, who commented: “The ribeye was fantastic, but the tortilla soup was spicy as hell.”

However, 1979 Augusta winner Fuzzy Zoeller had a dig at Phil Mickelson, whether it was serious or not, in saying: “We’re just 33 past champions in a room, all trying to get along. Nobody said a word about it. Phil sat near the end of the table and kept to himself. He didn’t speak at all.”

Actually, Aaron was another to mention Mickelson’s mood when speaking to GolfWeek:  “I wished him good luck, but I couldn’t believe how quiet he was. Phil took a very low profile. He didn’t say a word”.

The now 52-year-old Mickelson’s ‘mood’ is really no different to a low-key profile in prior Masters appearances and we’ve saw that again this week with the triple Augusta winner declining to take part in a pre-tournament press conference, as he’s done for the last two decades.

Scheffler’s menu, as he revealed last week, was a real ‘Southern’ offering kicking-off the dinner with his ‘Scottie-Style’ spin on cheeseburger sliders, along with firecracker shrimp with sweet Thai chilli and sriracha mayo.

Next up was the tortilla soup with avocado, crispy blue tortilla strips, sour cream, coriander and lime as the first course.

The current World No. 1 chose a main course that provided a choice of Texas Ribeye Steak or the Blackened Redfish, with enticing sides of ‘family-style’ mac and cheese, jalapeno creamed corn, fried brussels sprouts and seasoned fries.

As if that wasn’t enough, Scheffler rounded things off with a classic all-American choice of a warm chocolate chip skillet cookie for dessert, served with milk and cookies-flavoured ice cream.

Now the dinner is over, the goal this week for Scheffler is to see whether he can become just the fourth player to win back-to-back Augusta National membere green jackets.

“Just because it’s The Masters and it is what it is, and it’s such a special tournament that I think we build it up so much in our heads,” Scheffler said Tuesday.

“When the tournament, everybody starts even par. Just because you’re defending doesn’t mean I get to start at one under. I’ll be approaching it just like I do a lot of other tournaments. Legacy at the end of this is not really why I play.

“With that being said, any time you can get mentioned in the same breath as a Tiger and a Jack and a Nick Faldo is really special, but it’s not a motivating factor for me to come out here and play. It’s so special and cool when it happens, but it doesn’t motivate me out here. I’m just trying to come out here and do my best and play good golf and have fun.”

Scheffler will commence his defence of what is the 87th hosting of The Masters in the third last grouping on day one, at 1.36pm local time.



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