The 2015 Masters Golf Tournament at Augusta National is getting under way from today through Round 4 next Sunday, April 12. In addition to the top-level executives and golf fanatics that are descending upon Augusta, a few Atlanta restaurants have traveled down South to curate special dinners and cater exclusive events throughout Masters week. Highlighted events include Club Magnolia's special events such as "Flying Foods & Cocktails" and the "Magnolia Nights Dinner Series." Here's what to expect from Atlanta's participating chefs.
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Post-tournament Cocktail Series “Flying Foods & Cocktails”
Club Magnolia features a cocktail event from 4:30-6:30 every evening after the tournament. Chefs prepare an assortment of passed small bites.
Kevin Rathbun: Rathbun’s
Tuesday, April 7
Passed items include “white truffle-blue crab devilled eggs” and “balsamic glazed lamb chops,” followed by a featured menu of Rathbun’s favorites such as “crisp pork belly,” jalepeno-glazed spinalis,” and “hot-smoked salmon.”
Matthew Basford: Canoe
Wednesday, April 8
Passed items include “spiced pecan and blue cheese crusted red grapes” and “candied bacon.” Some of Canoe’s favorites will make appearances such as “bacon-wrapped rabbit” and “lamb kabobs with mint yogurt.”
Chris Hall: Local Three, Muss & Turners
Thursday, April 9
Passed items include “mini fried green tomato sandwiches” and “Korean BBQ cupcakes.” On Hall’s featured menu, he touches on some of his restaurant’s specials such as “pekin duck sloppy joes,” “H&F sliders” and “cheddarwurst.”
Friday, April 10 (from 5-7 p.m.)
Passed items include “Baltimore-style crab cakes” and “white truffled wild mushroom Croque Monsieur” sandwiches. Van Leuvan turns out featured dishes such as “mortadella mousse,” “smoked trout” and “lemon curd with Scottish shortbread.”
Joey Ward: Gunshow
Saturday April 11
Passed items include “mojito lamb lollipops” and “herb roasted goat cheese tomato tartlets.” This style of service is nothing new for the chef de cuisine of Gunshow, and his featured items include “lobster and truffle brioche” and “Spring Georgia vegetables covered in pollen.”
New to this year’s Masters, Club Magnolia features a multi-course dining experience with paired wine or beer offerings. A few of Atlanta’s top chefs are the special guests.
Tyler Williams
On Friday, April 10, Williams teams up with Justin Wines to curate a menu for “The Red Dinner.” The four-course steakhouse-inspired menu draws on Williams’ creativity; you can expect prime cuts of beef with a spin such as the “tour of beef” course with dry-aged NY strip, short rib, Wellington and Wagyu paired with seasonal sauces and sides.
On Saturday, April 11, the “King on the Green” dinner at Club Magnolia pairs together King & Duke chef E.J. Hodgkinson with his favorite beer, Sierra Nevada. Courses include a Kellerweiss-cured Hamachi, whole roasted bronzini, and a kielbasa and pastrami-cured Springer Mountain chicken.
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Private Events:
10 Degrees South and Yebo
For the fourth year in a row, 10 Degrees South and Yebo travel to the Masters to cater for Tiffany & Co., and this year they bring along guest chef Philippe Haddad of F&B Atlanta. South African fine dining is brought to Augusta, with daily meals that feature "South African peri-peri fried chicken bites," "watermelon Carpaccio," "grilled jumbo prawns," and "Di's Delight" 10 Degrees South's signature moist sponge cake.
Executive chef Todd Annis of Fifth Group’s catering company will prepare exclusive multi-course meals for leading companies such as CBS Sports, AT&T, Golf Writers’ Association. Among the menus includes a Southern-inspired patio party featuring South City Kitchens’ signature buttermilk fried chicken and fried green tomatoes. The dessert station, aptly named “The Donut Went Down to Georgia,” will feature sautéed Krispy Kreme donuts with Makers Mark whiskey and served warm with homemade vanilla ice cream, Coca-Cola syrup and candied pralines.
Cookbook Signings:
A native to Augusta, chef Willis is in the midst of her book tour, "Lighten up, ya'll" and is making an appearance during Masters week. Chef Willis is signing books April 9 at 3 Monkeys Fine Gifts from 4-6 p.m., April 10 at The Book Tavern 6-8 p.m., and April 11 at Barnes & Noble at 2 p.m.
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