Reigning Masters champion Charl Schwartzel wants to add some South African flavour to the traditional Champions Dinner by hosting a braai underneath the iconic oak tree between the clubhouse and the first tee at Augusta National.
Not only does he want to have the grills set up in the historic location for a unique barbeque, he also wants to cook the food himself.
“We’ve put in a request and are still waiting to hear from them,” Schwartzel said. “But I’d love to be able to braai there. I want to braai everything myself, but we just have to see if that’s possible with the number of people there. I could end up with a very sore hand at the end of the evening turning all that meat.”
Schwartzel plans to serve the champions boerewors.
“I have a special spice which I put on my boerewors, so I’ll use that for sure,” he told Global Golf Post. “But I think the fillet is my real specialty. I make this secret marinade for it. I think it’s fantastic. Louis Oosthuizen (the 2010 British Open champion) loves it, and he’s a very fussy meat eater, so it must be pretty good.”
“All my braais are good,” Schwartzel said. “But I suppose the best braais are the ones where you eat the meat right off the fire. I can certainly hold my own around a fire.”
No comment from Masters officials
Augusta National is, of course, yet to comment on the details of the Champions Dinner, but, in general, balks at outsiders cooking in their kitchens. Other than Vijay Singh famously bringing in a prominent Atlanta restaurateur to prepare his Thai menu in 2001, Augusta National has used its own chefs to prepare whatever the host champion desires.
So an image of Schwartzel wearing an apron over his Green Jacket, while tending a braai on one of the most iconic lawns in golf with a beer in one hand and braai tongs in the other, is one we may be denied, unfortunately.
One item will be absent from Champions Dinner
Schwartzel already knows one authentic item he desires to serve his peers is likely off the menu – biltong.
“You can’t take biltong into the United States,” Schwartzel said. “They can make it in the US, but you can’t import it.”
For dessert, he plans to serve ice cream and hot chocolate sauce.
“I’ll keep it very simple,” he said.
This is an idea the Mole can get behind, it definitely isn’t the most posh option but it’d be great for all those great golfers to experience such a vital part of South Africa’s culture. Fine dining is great, but nothing beats a good old braai.
