Chef Nick Leahy, Executive Chef/Owner of AIX + Tin Tin, Chef Matthew Ridgeway, Executive Chef of Cooks & Soldiers, Chef Kevin Ouzts, owner of The Spotted Trotter Charcuterie, Chef Jeb Aldrich, Executive Chef of Tiny Lou's, Chef Claudia Martinez, Pastry Chef of Tiny Lou's, Fresh Brewed “Green Mountain Coffee Roasters”, Selection of Earl Grey, English Breakfast and Chamomile Teas, Assorted Bagels Displayed on Wooden Dowels, Assortment of Fresh Breakfast Breads, Muffins, and Pastries, Gravadlax, Pastrami Cured Salmon, Smoked Trout, Schmear, Capers, Red Onions, Guacamole, Flavored Whipped Cream Cheese Spreads, Crumbled Egg Whites/Yolks, Heirloom Tomato Salad, Fresh Dill, Whipped Butter, Jam, House-Made Marmalade, Fresh Seasonal Berries. He said he wanted a catchy phrase like baseball's "hot-corner" or American football's "coffin-corner" to explain where some of the most exciting golf had taken place (the Palmer-Venturi rules issue at twelve, over an embedded ball ruling and how it was handled,[26] in particular). For more great sports stories ... © 2007-2020 Masters Hospitality by Club Magnolia LLC, Augusta, Georgia. Lengths of the course for the Masters at the start of each decade: Unlike most other private or public golf courses in the US, Augusta National has never been rated. We may earn commission on some of the items you choose to buy. There are 10 cabins on the grounds of Augusta National Golf Club that are used by club members and their families as well as guests of club members when visiting the course. Jerk Mahi Micro Sandwiches with choice of 3 sauces: Black Angus Burger with Traditional Fixings, Lamb & Beef Burger topped with Feta Cheese, Artichoke and Olive Tapenade, Turkey Burger with Red Chili Mayo, Monterey Jack Cheese, Sliced Avocado, Herb Roasted Roma Tomato, Arugula, Red Onion, Chicken Breast Sandwich with Fresh Mozzarella Cheese, Marinated Red Peppers, and Vidallia Onions, Plant Based Burger with Traditional Fixings, Served with choice of Baked Beans, Southern Slaw, or Kettle fried Potato Chips, and Traditional Condiment, Sweet Italian Sausage with Sautéed Peppers and Onions, Beer Braised Bratwurst with Caramelized Onions, Southwestern Quinoa and Black Bean Stuffed Sweet Potatoes, Mixed Greens Salad: Baby Lettuces, English Cucumber, Heirloom Tomatoes, Dill, Parsley, Red Onions, Carrots, Balsamic Vinaigrette, Southwestern Quinoa Salad: Cumin Scented Quinoa, Black Beans, Corn, Grape Tomatoes, Squash, Cilantro, Organic Farro Salad: Mixed Olives, Devina Tomatoes, Figs, Extra Virgin Olive Oil, Citrus Vinaigrette, Baby Spinach & Arugula Salad: Baby Heirloom Tomatoes, Shaved Red Onion, Goat Cheese, Fresh Herb, RWV, Chilaquiles Pulled Chicken or Slow Roasted Beef Tenderloin Medallions, Pork Belly "Hash" - Sweet Bourbon Glaze, Fingerling Potatoes, Vidalia Onion, Bell Pep, Belgian Waffles with Berries and Whipped Cream, Mascarpone Cheese and Chive Scrambled Eggs, Loaded Hash Brown "Tots": Crisp Pancetta, Sour Cream, Scallions, Tomatoes, Roasted Brussels Sprouts with Pancetta and Onion, Herbed Mushroom Medley with Pearl Onions: Oyster, Shitake, Chanterelle, Baby Portobello, Morel, Traditional Mixed Greens Salad: Baby Lettuces, English Cucumber, Heirloom Tomatoes, Dill, Parsley, Red Onions, Carrots, Balsamic Vinaigrette, Ranch Dressing, Traditional Caesar Salad, Baby Romaine Lettuce, Parmesan Reggiano, Garlic-Herb Croutons, Curry Grilled Beef Tenderloin Carving Station, Coca-Cola Glazed Quail Breast Medallions over Southwestern Black-Eyed Pea Salad, Quinoa Stuffed Red Pepper: Cumin Scented Quinoa, Black Beans, Corn, Grape Tomatoes, Squash, Cilantro, Citrus Segment Salad: Fennel, Cucumber, Red Onion, Grape Tomatoes, Orange and Grapefruit Segments, Minted Melon and Cucumber Salad with Feta Cheese and Balsamic Syrup, Ranchero Skirt Steak & Fried Egg on Ciabatta with Arugula, Salsa Roja & Tomatillo Verde, Sweet Chili Mango, Cinnamon Apple and Tart Cherry - Oatmeal Crumb Cake "Casserole", Chocolate Chip Pancakes with Grand Marnier Whipped Cream, Hasselback Idaho Potatoes: Scored, Baked, and covered in Garlic-Herb Butter & Parmesan, Pimento Cheese Red Mule Stone Ground Grits, Pan Seared Rapini Topped with Goat Cheese and Bold Paprika, Kentucky Bourbon Coca-Cola Glazed Pork Tenderloin, Smoked St. Louis Ribs (Competition Style), Authentic Southern Sides and Dinner Rolls, Grilled Asparagus and Portobello Mushrooms, Press Burgers made with Block Chain Grass-fed Beef from Wyoming, Pimento Press Burger - ground beef, pimento cheese, mustard, pickle, onion, ketchup, grilled, dressed and pressed to perfection, Impossible Vegan Press Burger - vegan pimento cheese, onion, mustard, pickle, low-sugar ketchup, grilled, dressed and pressed to perfection, Sloppy Taco - spicy grass-fed beef, sour cream, cheddar, green onion, corn chips (corn meal / masa roti bread), Sloppy Thai Banh Mi - grass-fed beef, pickled carrot, daikon, jalapeño, cilantro, mint, basil, mayo (baguette), Pa's Sloppy Joe - grass-fed beef, Duke's mayonnaise (brioche), Quinoa Salad: Cilantro Pesto Grilled Vegetables, Baby Spinach & Arugula Salad: Baby Heirloom Tomatoes, Shaved Red Onion, Fresh Mozzarella, Herb Vin, Krispy Cream Bread Pudding with Bourbon Carmel Sauce and Whipped Cream, Blue Corn Pancakes with Sweet and Spicy Agave-Maple Syrup, Cream Cheese Mousse, Whipped Butter, Chilled Haricot Verts Salad: Sliver Almonds, Red Bell Peppers, Shaved Red Onions, Citrus Vin., Fresh Herbs, Baby Squash Medley: Patty Pan, Baby Zucchini, and Star Burst Squash, Garlic-Herb Butter, Chives, Bronzini (Lupe de Mare) Artichoke and Olive Tapenade, Ratatouille Farro, Meat Lovers: : Pepperoni, Salami, and Hand-Crafted Meats, Four Cheese, Red Sauce, Four Cheese Pizza: Mozzarella, Provolone, Parmesan, Romano, Red Sauce, 4 Rotating Daily Varieties of Hand-Picked Oysters Shucked to order, Pared with Whisky and Scotch, Mignonette, Cocktail Sauce, Horseradish, Traditional Accoutrements, California Quinoa Salad: Avocado, Butternut Squash, Red Bell Peppers, Green Onion, Citrus Segment Salad with Feta Cheese and Balsamic Syrup, Pork Belly “Hash” - Sweet Bourbon Glaze, Fingerling Potatoes, Vidalia Onion, Bell Pep, Chilaquiles Pulled Chicken, Mixed Peppers, Onions, Tomatillo Salsa, Jack and Cotija Cheese, Cilantro, Blueberry Pancakes with Berries and Whipped Cream, Fried Crawfish Ravioli, Creole Cream Sauce, Fried Leeks, Tabbouleh: Bulgar, Cucumber, Mint, Parsley, Tomato, Onion, Lemon Zest, Olive Oil, Shaved Fennel and Orange-Baby Greens Salad with Pistachio Crusted Goat Cheese, Cilantro-Citrus Vin, Lamb Belly Sliders Served on Parker House Rolls, Char-Grilled Prime Spinalis Carving Station, Seared Yellowfin Tuna Loin Niçoise Salad: Egg, Olives Green Beans, Potatoes, Capers, Tomato, Romaine, Colossal Lobster Tail and Crab Cake Station, Crushed Peanut Soba Noodle Salad: Cucumber, Scallion, Ginger, Thai Peanut Butter Vinaigrette, Avocado "Toast" 3-way: Shrimp, Chorizo, Pepperjack Cheese, Southwestern Blue Corn Pancakes with Agave Syrup, Cheddar Cheese Scrambled Eggs Topped with Pico de Gallo, and Green Onions, Hasselback Idaho Potatoes, Center-Garnished with Rustic Garlic & Shallot Mushroom Medley, Green Onions, Mushroom Ravioli, Devina Tomatoes, Arugula, Pearl Onions, Fresh Mozzarella, Olive Oil, Garlic, Grilled n' Chilled Asparagus and Farro Salad, Mediterranean Vegetables, Champagne Vinaigrette, Grilled BLT Salad: Cave Aged Bleu Cheese, Heirloom Tomato, Baby Romaine,Pancetta Crisps, Shaved Onion, Mixed GreensSalad: Baby Lettuces, English Cucumber, Heirloom Tomatoes, Dill, Parsley, Red Onions, Carrots, Balsamic Vinaigrette, Beef Tenderloin Au Poivre Carving Station, Tequila-Lime Glazed Spinalis, Pickled Jalapenos with Smoked Tomato-Pepperjack Cheese Grits, Low Country Boil: Expanded Presentation of a Hearty Classic, Andouille, Sausage, Shellfish and Trinity Veg, Spinach Salad with Applewood Bacon-Vidalia Onion Dressing, Herb Roasted Baby Heirloom Tomatoe.