Patrick Reed serving his favorites at Champions Dinner
Plenty of young boys dream of making a putt to win the Masters, but how many plan a menu for the Champions Dinner?
Even when he was just a teen, Patrick Reed knew exactly what he would serve if he ever won at Augusta National.
“Oh, I knew that back when I was 13,” Reed, 28, said last month. “It was always bone-in ribeye, mac and cheese, creamed corn, creamed spinach. I’m going to fatten those boys up a little bit.”
Reed, the former Augusta State star, won his first major last April, holding off Rickie Fowler and a hard-charging Jordan Spieth.
Reed has slimmed down since winning the green jacket, but that doesn’t mean he doesn’t like to splurge from time to time.
“I could eat a ribeye steak for breakfast, lunch and dinner,” Reed said. “Mac and cheese, same thing. It’s kind of one of those things, pretty easy decision. I’ll refine it a little bit and bring up options if guys don’t want to eat something heavy, they have a lighter option as well.
“I really want everyone to enjoy the night and have something good to eat, no matter what it is.”
Reed is the ninth Texan to win the Masters, and they’ve combined to win the event 14 times. He’s looking forward to the Tuesday night dinner, which has been a staple at the Masters since Ben Hogan started it in 1952.
“You have everyone from old guys to young guys. You have all different nationalities, all different ages,” he said. “Everyone has one thing in common. A lot in common, but one thing in common that week.”
Reed said he will enjoy being “able to listen to stories and hear other guys’ experiences and just soak it all in.”
As a newcomer, Reed isn’t sure what to expect.
“It’s going to be an awesome experience, it’s going to be a fun night,” he said. “It’s going to be something I won’t forget and look forward to every year.”
ON THE MENU
Mac and cheese