Editing Masters Tournament (section)

===Food ===

==== Champions' Dinner ====
The Champions' Dinner is held each year on the Tuesday evening preceding Thursday's first round. The dinner was first held in 1952, hosted by defending champion Ben Hogan, to honor the past champions of the tournament.<ref>{{cite web |title=Frequently Asked Questions at the Masters |url=http://www.masters.com/en_US/info/faq/index.html |url-status=dead |archive-url=https://web.archive.org/web/20081014055635/http://www.masters.com/en_US/info/faq/index.html |archive-date=October 14, 2008 |access-date=November 20, 2008}}</ref> At that time 15 tournaments had been played, and the number of past champions was 11. Officially known as the "Masters Club", it includes only past winners of the Masters, although selected members of the Augusta National Golf Club have been included as honorary members, usually the chairman.

The defending champion, as host, selects the menu for the dinner. Frequently, Masters champions have served cuisine from their home regions prepared by the Masters chef. Notable examples have included [[haggis]], served by [[Scotland|Scotsman]] [[Sandy Lyle]] in 1989,<ref>{{cite web |title=Masters Club |url=http://www.masters.org/en_US/course/landmarks.html#dinner |url-status=dead |archive-url=https://web.archive.org/web/20080109192302/http://www.masters.org/en_US/course/landmarks.html |archive-date=January 9, 2008 |access-date=January 25, 2008 |publisher=www.masters.org}}</ref> and [[bobotie]], a South African dish, served at the behest of 2008 champion [[Trevor Immelman]]. Other examples include German Bernhard Langer's 1986 [[Wiener schnitzel]], Britain's Nick Faldo's fish and chips, Canadian Mike Weir's elk and wild boar, and Vijay Singh's seafood tom kah and chicken panang curry. The 2011 dinner of [[Phil Mickelson]] was a Spanish-themed menu in hopes that [[Seve Ballesteros]] would attend, but he was too sick to attend and died  weeks later.<ref>{{Cite web |date=March 15, 2017 |title=Masters Champions Dinner: Everything you need to know |url=http://www.golf.com/tour-news/2017/03/15/masters-champions-dinner-everything-you-need-know |url-status=live |archive-url=https://web.archive.org/web/20190504232204/https://www.golf.com/tour-news/2017/03/15/masters-champions-dinner-everything-you-need-know |archive-date=May 4, 2019 |access-date=April 19, 2017}}</ref>

In 1998, Tiger Woods served cheeseburgers, chicken sandwiches, french fries and milkshakes. Woods was the youngest winner, and when asked about his food choices, he responded with "They said you could pick anything you want... Hey, it's part of being young, that's what I eat."<ref>{{Cite news |last=Bonk |first=Thomas |date=April 7, 1998 |title=It's Food That's Fit for This Golf King |url=https://www.latimes.com/archives/la-xpm-1998-apr-07-sp-36823-story.html |url-status=live |archive-url=https://web.archive.org/web/20200920182723/https://www.latimes.com/archives/la-xpm-1998-apr-07-sp-36823-story.html |archive-date=September 20, 2020 |access-date=April 13, 2020 |newspaper=[[Los Angeles Times]]}}</ref> [[Fuzzy Zoeller]], the 1979 champion, created a media storm when he suggested that Woods refrain from serving collard greens and fried chicken, dishes commonly associated with [[African-American culture]].<ref>{{Cite web |last=Both |first=Andrew |date=4 April 2016 |title=Feature: Zoeller's ex-caddie recalls how Woods broke the ice |url=https://www.reuters.com/article/sports/feature-zoellers-ex-caddie-recalls-how-woods-broke-the-ice-idUSKCN0X11X3/ |website=[[Reuters]]}}</ref>

==== Pimento cheese sandwiches ====
[[Pimento cheese]] sandwiches have a long history at the Masters.<ref>{{cite news |year=2003 |title=Perfecting pimento: gourmet gives us our own recipe |url=http://www.findarticles.com/p/articles/mi_m0HFI/is_4_54/ai_100839557 |work=Golf Digest}}</ref><ref>{{cite web |title=Augusta Georgia: Features:Pimiento cheese is soul food of the South 04/14/02<!-- Bot generated title --> |url=http://chronicle.augusta.com/stories/041402/fea_223-8719.000.shtml |access-date=1 July 2017}}</ref> They have been served as a concession since the 1940s.<ref>{{Cite web |title=The Rich, Creamy, Piquant History of the Masters' Pimento Cheese Sandwich |url=https://www.insidehook.com/food/the-rich-creamy-and-slightly-spicy-history-of-the-masters-pimento-cheese-sandwich |access-date=2024-03-23 |website=[[InsideHook]] |language=en-US}}</ref><ref name=":2">{{Cite web |last=Benson |first=Pat |date=2024-03-18 |title=Under Armour Drops Pimento Cheese-Inspired Masters Collection |url=https://www.si.com/fannation/sneakers/news/under-armour-prepares-for-the-masters-with-patron-collection |access-date=2024-03-23 |website=[[Sports Illustrated]] |language=en}}</ref> Minor controversy ensued in 2013 when the club switched food suppliers for the Masters and the new supplier was unable to duplicate the recipe used by the previous supplier, resulting in a sandwich with a markedly different taste.<ref name="espn">{{cite news |last=Thompson |first=Wright |date=April 11, 2013 |title=A sandwich stumper at the Masters |url=https://www.espn.com/golf/masters13/story/_/id/9159515/golf-sandwich-stumper-masters |access-date=April 13, 2013 |newspaper=ESPN.com}}</ref> ''Southern Living'' and ''Golf Digest'' called the sandwich "iconic" of the tournament.<ref>{{Cite web |last=Overdeep |first=Meghan |date=5 March 2024 |title=Augusta National's "Taste of the Masters" Hosting Kits Are Back |url=https://www.southernliving.com/taste-of-the-masters-package-7111223 |access-date=2024-03-23 |website=[[Southern Living]] |language=en}}</ref><ref>{{Cite web |last=Hennessey |first=Stephen |date=10 April 2022 |title=Masters 2022: I ate and graded every item on the Augusta National concession menu (again) |url=https://www.golfdigest.com/story/masters-2022-concessions-food-augusta-national |access-date=2024-06-18 |website=[[Golf Digest]] |language=en}}</ref>  ''Sports Illustrated'' called the sandwich "legendary" and "more than a food option – it’s a representation of the sport's history and its traditions".<ref name=":2" />