Scottie Scheffler announces menu for Masters Club dinner

“When you make raviolis, we wanted to make them from scratch so you’ve got to roll the dough and you’ve got to cut the dough, but we were at a rental house so we didn’t have like the right tools and the only thing there was a wine glass that we found,” Scheffler explained when he returned at this year’s AT&T Pebble Beach Pro-Am. “I had my hand on top of it and it broke, which side note, I’ve heard nothing but horror stories since this happened about wine glasses, so be careful. Even if you’re like me and you don’t drink wine, you’ve got to be real careful with wine glasses. Yeah, it broke and the stem kind of got me in the hand.”

Scheffler also has replaced the tortilla soup that was served in 2023 with a Texas-style chili. The tortilla soup made headlines when 1973 champion Tommy Aaron described it as “spicy as hell” and 1979 winner Fuzzy Zoeller said, “I about gagged.” Three-time champion Nick Faldo said he could only tolerate a single spoonful, while 1988 winner Sandy Lyle said he needed to swab his forehead because it made him sweat.

This year’s attendees will need to careful, though, as the menu says jalapenos will be included with the chili.

For the main course, attendees will once again get a choice of ribeye steak or blackened redfish. Macaroni and cheese, jalapeno creamed corn and brussel sprouts are making a return this year, with the fries being replaced by chipotle-lime roasted sweet potatoes.