Scottie Scheffler's first hosting after his 2022 Masters victory. The Texan served a warm, crowd-pleasing menu with Tex-Mex influences and a chocolate chip skillet cookie that immediately became a fan favorite.
Champions Dinner
2023
Appetizer
Cheeseburger sliders (Scottie-style)
Firecracker shrimp
Soup
Warm tortilla soup
With avocado, crispy blue tortilla strips, sour cream, cilantro and lime
See recipe
Warm tortilla soup
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Ingredients
- For the soup base:
- 2 lbs bone-in chicken thighs (or 3 cups shredded rotisserie chicken)
- 8 cups chicken stock
- 2 tbsp olive oil
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 2 jalapeños, seeded and minced
- 1 can (14 oz) fire-roasted diced tomatoes
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (7 oz) chipotle peppers in adobo (use 2 peppers + 1 tbsp sauce)
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp dried oregano
- Juice of 2 limes
- Salt and pepper
- For the crispy tortilla strips:
- 6 corn tortillas, cut into thin strips
- 2 tbsp neutral oil
- Salt
- For garnish:
- 2 ripe avocados, sliced or diced
- 1/2 cup Mexican crema or sour cream
- 1/2 cup crumbled cotija cheese or shredded Monterey Jack
- 1 bunch fresh cilantro, leaves picked
- Lime wedges
Instructions
- 1. If using raw chicken: add thighs to the stock and bring to a gentle simmer. Poach for 20 to 25 minutes until cooked through. Remove, cool slightly, shred the meat, and discard the bones. Reserve the stock.
- 2. Make the crispy tortilla strips: toss tortilla strips in oil and a pinch of salt. Spread on a baking sheet. Bake at 400°F for 10 to 12 minutes until golden and crispy, turning once halfway. Alternatively, pan-fry in oil. Cool on a wire rack.
- 3. Heat olive oil in a large pot over medium heat. Cook the onion for 6 to 8 minutes until softened and slightly golden. Add garlic and jalapeño and cook 2 minutes.
- 4. Add the cumin, smoked paprika, chili powder, and oregano. Stir and cook for 1 minute until fragrant.
- 5. Add the fire-roasted tomatoes and chipotle peppers with their adobo. Stir well and cook for 3 minutes.
- 6. Pour in the chicken stock (either the poaching liquid or prepared stock). Bring to a simmer and cook for 15 minutes to meld the flavours.
- 7. Add the black beans and shredded chicken. Simmer for 5 minutes more. Squeeze in the lime juice. Taste and season generously with salt and pepper.
- 8. Ladle into warm bowls. Top each bowl with sliced avocado, a drizzle of crema, a scoop of crispy blue tortilla strips, a sprinkle of cotija cheese, and a handful of fresh cilantro. Serve with a lime wedge on the side.
Main Course
Texas ribeye steak
See recipe
Texas ribeye steak
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Ingredients
- 4 bone-in ribeye steaks (about 16 oz each, 1.25 inches thick)
- 2 tsp kosher salt
- 1.5 tsp freshly cracked black pepper
- 1 tsp garlic powder
- 2 tbsp beef tallow or vegetable oil
- 4 tbsp unsalted butter
- 4 sprigs fresh thyme
- 2 cloves garlic, crushed
- For the optional Texas-style dry rub (use instead of plain seasoning):
- 1 tbsp coarse kosher salt
- 1 tbsp coarsely ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne
Instructions
- 1. Season the ribeyes generously with salt, pepper, and garlic powder (or the Texas dry rub) on all surfaces. Rest at room temperature for 45 minutes to 1 hour.
- 2. Pat steaks completely dry with paper towels just before cooking — moisture is the enemy of a good crust.
- 3. Heat a large cast-iron skillet or carbon steel pan over high heat for 3 to 4 minutes until smoking. Add beef tallow or oil.
- 4. Lay steaks away from you into the pan. Press down gently with tongs to maximize contact. Sear for 3 minutes without moving — a deep mahogany crust should form.
- 5. Flip once. Sear for 2.5 to 3 minutes on the second side.
- 6. Stand each steak on its fat-cap edge and sear for 1 minute to render the fat.
- 7. Reduce heat to medium. Add butter, thyme, and garlic. As the butter melts and foams, tilt the pan toward you and baste the steaks continuously for 1 to 2 minutes.
- 8. Remove steaks from the pan. Internal temperature should be 125 to 130°F for medium-rare. Rest on a board for 8 minutes — carry-over heat will bring it to 130 to 135°F.
- 9. Slice against the grain into 1/2-inch slices or serve whole. Serve alongside the warm tortilla soup, macaroni and cheese, and the famous warm chocolate chip skillet cookie.
Blackened redfish
Macaroni and cheese, Creamed corn, Fried Brussels sprouts, Seasoned French fries
Dessert
Warm chocolate chip skillet cookie with milk-and-cookies ice cream
Served in Honor of Scottie Scheffler
Wine
DuMOL Chardonnay, 2019 · Wine
Turnbull Cabernet Sauvignon, 2014 · Wine

Host Champion
Scottie Scheffler
American
2× Masters ChampionScottie Scheffler won the Masters in 2022 and 2024, establishing himself as the best player in the world. The Dallas native is known for his powerful, consistent ball-striking and calm demeanor under pressure.
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