Get the Athlon Sports Newsletter
Golfers select haggis, wild boar and other foods we can't pronounce
It's one of the great traditions of Masters week: the Tuesday night Champions Dinner, where the defending champ gets to pick the menu for everyone. Defending champion Adam Scott of Australia probably won't break out the bloomin' onions; in fact, the word is that he's serving an Australian lobster known as a "Moreton Bay Bug." Okay. Obviously, giving golfers this much latitude can result in some stomach-churning choices. Here's the proof.
Menu: Haggis, mashed potatoes, mashed turnips
Sandy Lyle, 1989
You know what they say about haggis — it looks the same coming out as it does going in. For the uninitiated, this Scottish dish is basically stuff fished out of the trash at the butcher shop: sheep's heart, liver and lungs cooked in the stomach, with a few bits of actual food (onions, oatmeal, spices) thrown in to confuse you.
Menu: Elk, wild boar, Arctic char, Canadian beer
Mike Weir, 2004
Apparently they were fresh out of grizzly bear, so this had to do. Well, at least there was a little liquid bread to wash down all the animal flesh. Hey Mike, how about a salad?
Menu: Cheeseburgers, chicken sandwiches, french fries, milkshakes
Tiger Woods, 1998
At first glance, this sounds fine. But when you have access to great chefs and an unlimited budget, do you really want to reproduce the drive-thru of the Augusta McDonald's?
Menu: Seafood tom kah, chicken panang curry, baked sea scallops with garlic sauce, rack of lamb with yellow kari sauce, baked filet Chilean sea bass with three flavor chili sauce, lychee sorbet
Vijay Singh, 2001
Surely this overly pretentious selection was part of some elaborate practical joke perpetrated by Vijay. We’re pretty sure Tiger and Phil hit the Augusta McDonald's drive-thru afterwards.
Menu: An Argentine asado, a multicourse barbecue featuring chorizo, blood sausage, short ribs, beef filets and mollejas (sweetbreads)
Angel Cabrera, 2010
Sampling another culture's cuisine can be a mixed bag. This menu is evidence. Short ribs and beef filets sound good, but anything with blood in the title doesn't. And sweetbreads? That's just a tasty-sounding name for the thymus gland of some animal. No. Just, no.
Menu: Bobotie (a spiced minced meat pie with an egg topping), sosaties (type of chicken skewer), spinach salad, milk tart and South African wines
Trevor Immelman, 2009
Rule of thumb: If I can't pronounce it, I ain't eating it. The wine sounds good, though.