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Par for the Course: A Menu Fit For the Masters

Par for the Course: A Menu Fit For the Masters
Photography by Erik Meadows
Pimento cheese toasts with bacon jam. Extra bacon jam is great on everything from burgers to seared scallops. It will keep for two weeks in the fridge.

One of the most iconic springtime events in the South takes place on the hallowed grounds of the Augusta National Golf Club. Held every year during the first full week in April, the Masters Tournament draws tens of thousands of people to revel in the sport of golf and its many traditions, including ice-cold Arnold Palmers and pimento cheese sandwiches amid the showy azaleas and dogwoods in bloom. For the people lucky enough to get a ticket, the Masters is a near spiritual experience. “You can feel the electricity of the town,” says chef Sean Wight, owner of Frog Hollow Hospitality Group, which oversees four restaurants in the Augusta area. If you have yet to reach golf nirvana, fear not. Wight has taken the best of the South and prepared a Masters menu that will bring some of the magic into your own home. Plus, cocktails that will keep the merriment flowing through the back nine. All of the recipes can be made ahead of time and quickly assembled right before guests arrive. “The last thing any golf fan wants to hear on the back nine is a lot of kitchen clamor, so plan accordingly,” says Wight. Cue golf clap.


Frog Hollow Andouille and Cornbread Stuffed Oysters

Spring Pea Hummus

Pimento Cheese Toasts with Bacon Jam

Strawberry and Grand Marnier Shortcake Trifle

Arnold Farmer

Pink Dogwood

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