Jon Rahm is giving the past winners at Augusta National a taste of Spain with his 2024 champions dinner menu.
Officially known as the Masters Club Dinner, the gathering of past Masters champions happens every Tuesday of tournament week and dates to Ben Hogan in 1952. This year, the dinner will be held April 9, 2024, and feature a variety of Spanish cuisine, the majority of which hales from Rahm’s native Basque region of the country.
“With the help of José Andres, the chef who I feel like needs no introduction for a lot of people, we made what would be a northern Spanish Basque country Bilbao menu and basically put in all of my favorites and even included a dish from my grandma,” said Rahm of his menu. “He called my grandma for the recipe. If somebody doesn’t like it, please just don’t tell me. Don’t tell anyone actually. It means a little bit too much to me to hear it.”
From tapas and pinxtos to a first-course salad, main course fish and steak and a creamy desert, here’s what will be served in honor of Mr. Jon Rahm at the 2024 Masters Club Dinner.
MORE: Masters Champions Dinner menus over the last 30 years
Starters (tapas y pinxtos)
Ibericos: Acord-fed iberian ham cured pork loin
Idiazabal con Trufa Negra: Idiazabal cheese, black truffle
Tortilla de Patatas: Spanish omelette, onions, confit potatoes
Chistorra con Patata: Spicy basque chorizo, potato
Lentejas Estofadas: Mama Rahm’s classic lentil stew
Croqueta de Pollo: Creamy chicken fritters, confit potatoes
First course
Ensalada de Txangurro: Basque crab salad, potato
Main course (choice of)
Chuleton a la Parilla: Basque ribeye, tudela lettuce, piquillo peppers
“Usually traditionally they will basically serve it to you already cut up and then you have a hot plate that you can cook it up to your temperature,” Rahm said. “Most people in northern Spain go about as much as medium rare. If you go past that, you’re going to get a weird look just because that’s how we are. Very proud people of what we do, and meat usually is high quality.”
“That would be essentially what’s my favorite. Every time I go back home I try to eat it. It’s in a serving size, so usually those steaks are about four pounds, and you’re searing it. It’s not single service,” he added. “You’re searing it with at least three or four people. They usually also come with peppers, sometimes fries, sometimes a little salad; this is lettuce, onions, olive oil and vinegar.”
Rodaballo al Pil-Pil:…
..
Click Here to Read the Full Original Article at Golfweek…