When the delectable Tapas y Pintxos is served at The Champions Dinner at Augusta on Tuesday night, Spaniard Jon Rahm will be toasted by an elite group of champions.
A tradition started by Ben Hogan in 1952 at Augusta, the former Masters winners in attendance will enjoy a choice of ham and cured pork loin, cheese and black truffle, a Spanish omelette, a spicy Basque chorizo and potato dish, Mama Rahm’s classic lentil stew and creamy chicken fritters.
And that is before the first course arrives. Rahm’s Spanish-influenced menu carries a range of dishes fit for a King but not, due to the discretion of US immigration officials, for a convict.
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