Question of the week [March 23-29]: If you won the Masters, what would you serve at the next Champions Dinner?
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Veal with dumplings.
Alex Westenfield
Eden Prairie, Minnesota
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Ruth’s Chris would cater.
Larry Guli
Palm Beach Gardens. Florida
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Steak and lobster.
Rick Valencia
Melbourne, Florida
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Giant prawn cocktail, followed by a 12 ounce Porterhouse steak cooked to order, accompanied by sauteed spinach with mushrooms, baked potato and finished with Ben and Jerry’s chocolate chunk ice cream.
Wes Morrill
Oracle, Arizona
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My appetizer would be a trio of bruschetta — one with white beans marinated in balsamic vinegar, a second with black olive tapenade and a third with fresh tomato-basil mixture. For the main course, I would offer my mother's generational recipe for cabbage rolls, served over homemade mashed russet potatoes. An alternative main dish for non-meat eaters would be grilled or blackened grouper with garlic sauteed green beans. For dessert, warm apple streudal with vanilla ice cream.
Henny Bogan
Fripp Island, South Carolina
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Side salad, oxtail soup and chicharone with rice and beans.
Norman Deputy
Reno, Nevada
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Shrimp cocktail, wedge salad, prime rib with twice-baked potatoes and asparagus. And apple pie. You can't get much more traditional.
Robb McCreary
Scottsdale, Arizona
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Bang-bang shrimp.
Falk Billion
Munich, Germany
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Surf and turf.
Daniel Janssen
Elgin, Illinois
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T-bone steak, lobster, cream spinach, twice-baked potato, and finish it off with ice cream.
Chris Ferrara
Delmont, Pennsylvania
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Choice of prime rib or New York strip. Baked or mashed potatoes. Choice of vegetable, salad. Dessert — ice cream, apple, blueberry or cherry pie. Bananas Foster. Coffee or tea.
Ken Young
Indian Trail, North Carolina
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Hell, if I won the Masters I wouldn't be able to eat for a week. But after a year to celebrate, I'd be ready for dinner.
Big fat shrimp cocktails followed by big honkin' ribeye steaks with Bananas Foster for dessert. I understand it's only three courses, I'm becoming a little bit more calorie conscious these days.
Pete Croppo
Bayfield, Ontario
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Appetizers: Pierogis (my ethnicity), gulf shrimp, Italian sausage and peppers. Caesar salad. Ribeye steak, double-baked potatoes, asparagus and carrots. Deserts —- chocolate mint or apple pie.
Mark Kazich
Darien, Illinois
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Jumbo shrimp cocktail, lobster bisque, surf and turf with baked potato.
Art Williams
Luzerne, Pennsylvania
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Steak and all the trimmings. Georgia pecan pie.
Ken Watkins
Nolensville, Tennessee
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I would copy Hideki Matsuyama's meal. Yum.
Fred Batt
Folsom, California (not the prison)
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Pulled pork short ribs, baked beans, coleslaw, homemade bread brownies with choice of vanilla or chocolate ice cream.
Gary Whittemore
Longmont, Colorado
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Steak and Cheeseburger sliders with onion straws or blooming onions- loaded Bake Potatoes and Mac and Cheese. Ice cream and strawberry cheese cake.
David Meszaros
Pinehurst, North Carolina
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Humble pie and ice cream.
Paul Vicary
The Villages, Florida
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Front: Rory McIlroy's Masters Club Dinner menu.
Photo: Augusta National Golf Club.