Dustin Johnson appears ravenous.He claims he is itching for the dinner that will be served two days before of this year’s opening major after seeing this year’s Masters Champions Dinner menu, which was selected, as is customary, by Jon Rahm, the winner of the previous Masters.
However, this is where we may have discovered some information on DJ. He doesn’t mind living a little. He’s a bit of a culinary adventurer.
Rahm’s feast is going to be amazing, no doubt. This website’s headline upon introduction earlier this month read, “Jon Rahm’s Masters Champions Dinner menu is out, and we’re salivating.” An equitable evaluation. Next were Rahm’s thoughts about it.
The Spanish chef, who worked with renowned chef Jose Andres on the Spanish-inspired dinner, which includes six tapas, a first-course salad, two main dish selections, and a dessert, spoke for several minutes during a teleconference. Here’s a comprehensive look at everything. Here are a few of the 1,000 words Rahm used to characterize the grub.
- Next is chistorra, which is Basque chorizo that is, I suppose, hot. To be honest, I have no idea how to express it. Potato wraps it up. It was José’s fault. I’m not quite sure what he means. That one, I’m going to put my trust in him. It is a slightly hotter variety of chorizo, though, if you want to look it up. Typically, serving sizes are comparable. We chose that particular chorizo because I adore spicy, kick-filled chorizo.
- Next, there are scrambled eggs topped with what appear to be mushrooms. Actually, it’s not mushrooms. I have no idea what he has written here, much less how to translate it. Not even I can translate it. It’s really simply eggs scrambled with mushrooms, albeit faux ones. It is somewhat distinct. nonetheless, from the same family.
- After a salad for the main meal, you have two choices. White asparagus and turbot fish will be served. It’s a white fish that is fairly popular where I am from—cod or sea bass, to be exact—but I don’t like cod, therefore I won’t eat anything I don’t like for dinner.
- Finally, there would be what is known as chuleton in northern Spain. Chuleton is essentially a seared ribeye that has been smoked and seared over a standard grill with a small amount of coal. Traditionally, they would essentially deliver it to you already chopped, giving you a hot plate on which to reheat it to your preferred temperature. In northern Spain, the majority of people travel at a medium-rare level. We’re not like that, so if you go beyond that, you’re going to receive strange looks. Very proud people of what we do, and meat usually is high quality.”
Then dessert, the translation from Spanish, which is milhojas, would be 1,000 leaves. It’s basically a puff pastry with custard and just very little layers. It was basically Kelley and I’s wedding cake. It varies a little bit where you’re doing it in Spain, but it’s absolutely one of my favorites.”
It’s fair to say that unless you’re an extreme foodie, you maybe haven’t heard of an item or two on the menu. Of course, there’s also something to be said for trying new things. That variety is the spice of life and all that.
DJ, it seems, is a subscriber to the thought.
No, Rahm’s lunch does not include popular American dishes like the pigs in a blanket provided in 2021 by Johnson, the 2020 winner, or the cheeseburger sliders served by Scottie Scheffler, the 2022 winner, last year. Johnson does, however, seem to be planning to eat well, even though, well, he can’t tell you what he’s eating. During a recent teleconference for Johnson’s LIV Golf series, Johnson expressed his thoughts about Rahm’s dinner in a very DJ-like manner. Golf Digest’s Christopher Powers captured the exchange. Johnson is best defined as a simple soul.
