Reed Reveals His Masters Champions Dinner Menu

With the Masters less than 100 days away, it’s never too early to talk about the first major championship of the season.

While the level of golf that will be played around Augusta National during the first full week in April by the best players in the world is largely still a question mark, what the most exclusive dinner club in all of golf will be eating on Tuesday night in the Augusta clubhouse is not.

Speaking on Wednesday at ahead of the Sentry Tournament of Champions, Patrick Reed wasn’t as coy about the menu he plans to feed the roughly 30 past winners who populate the Champions Locker Room.

“I’m definitely going to fatten everyone up,” Reed said. “I’m going to go with the bone-in ribeye, mac and cheese, creamed spinach, creamed corn. I’ll go Caesar salad, but then also I was going to make multiple options because some guys might not like steak. So there will be grilled chicken, there will be probably some kind of seafood as well as probably a couple healthier options.

“I want to please everyone there — it’s not just for me — it’s for all the past champions, and I want everyone to have a great time.”

During his pre-tournament presser, Reed ran the gamut from his upcoming schedule to the rules changes and of course, his outspoken nature in the aftermath of the Ryder Cup.

“The biggest thing is I’ve always wanted to be very, very real to who I am,” Reed said. “I’m very passionate about my country, passionate about the game of golf. And some people are going to like that, some people aren’t. It’s impossible to please everybody in this world. I mean it’s just not, it’s just not going to happen.”

One time he hopes to reverse course, however, and please everybody is at the Champions Dinner.

“Hopefully I can please the 30 something guys that are in the room,” he said. “I mean, putting a piece of meat in front of them I think would do that, right?”