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Cape Town - Defending Masters champion, South Africa's Charl Schwartzel, has served boerewors and ice-cream with Bar One sauce at the annual Champions Dinner.
Two-time Masters champion Ben Crenshaw, who served as the master of ceremonies for Tuesday’s Champions Dinner, said Schwartzel’s South African fare was a hit.
“It was wonderful,” Crenshaw said of the menu, which featured South African barbecued filet mignon, lamb chops and chicken, along with monkey gland sauce, of which some of the champions were wary.
“He said don’t worry, ‘It doesn’t have any monkey parts in it,’ ” Crenshaw said. “It was good. Everything was good.”
Schwartzel also made a speech as the defending champion and dinner host.
“He made a great talk,” Crenshaw said. “He’s very humble. He said, ‘I’m nervous.’ We said, ‘Don’t worry, everybody is nervous in here.’ ”
Clad in their green jackets, the royalty of golf sat down this week to a dinner of biltong and boerewors, washed down with 2010 Cape of Good Hope Van Lill & Visser Chenin Blanc and 2007 Anthonij Rupert Cabernet Sauvignon.
Two-time Masters champion Ben Crenshaw, who served as the master of ceremonies for Tuesday’s Champions Dinner, said Schwartzel’s South African fare was a hit.
“It was wonderful,” Crenshaw said of the menu, which featured South African barbecued filet mignon, lamb chops and chicken, along with monkey gland sauce, of which some of the champions were wary.
“He said don’t worry, ‘It doesn’t have any monkey parts in it,’ ” Crenshaw said. “It was good. Everything was good.”
Schwartzel also made a speech as the defending champion and dinner host.
“He made a great talk,” Crenshaw said. “He’s very humble. He said, ‘I’m nervous.’ We said, ‘Don’t worry, everybody is nervous in here.’ ”
Clad in their green jackets, the royalty of golf sat down this week to a dinner of biltong and boerewors, washed down with 2010 Cape of Good Hope Van Lill & Visser Chenin Blanc and 2007 Anthonij Rupert Cabernet Sauvignon.
