Scottie Scheffler's PGA Champions Dinner: What the Champ Actually Ate
Alright, let’s talk about the PGA Champions dinner. You know, that little shindig where the past winners of the PGA Championship get together. It’s kind of like the Masters Champions dinner, but, you know, for the PGA. And this year, World No. 1 Scottie Scheffler was the guy picking the grub. Now, some chef decided to spill the beans, and we actually know what the big man went with. And honestly? It’s not exactly rocket science. It’s Italian-American comfort food. Shocker.
The Inside Scoop: Chicken Parm and Gelato
So, Scottie Scheffler, the guy who’s practically a fixture at the top of the golf world, hosted this year’s PGA Champions dinner. And the chef, John Ferguson from Aronimink Golf Club, went on CBS News and basically laid out the menu. No secrets here. Scheffler wanted chicken parm. Yeah, you heard that right. Chicken parm. And not just any chicken parm, mind you. Ferguson said they were using “locally raised chicken, the highest quality chicken.” Because, of course, they are. Gotta have the best chicken parm for the best golfers, right?
And to wash it all down, or maybe for dessert, Scheffler went with gelato. Three flavors, to be exact. Lemon, strawberry, and raspberry. Simple. Classic. Not exactly pushing the culinary envelope, but hey, it’s what he wanted. And who are we to argue with the guy who’s dominating the greens?
A Texan's Italian Roots
Now, you might think, “Scottie’s a Texan, shouldn’t he have had some brisket or something?” And yeah, he’s definitely a Texan. But here’s the kicker: he was born and raised in New Jersey. His mom, Diane, is of Italian descent. So, it makes a little more sense when you think about it. Italian-American food was probably a big part of his childhood. It’s a nice little nod to his roots, I guess. It’s not some random choice. It’s got a story. A story about where he came from.
It’s funny, though. For his Masters Champions dinner in 2025, he went full Texas. We’re talking Texas-style chili, wood-fired cowboy ribeye, or blackened redfish. Even cheeseburger sliders as an appetizer. That was a whole different vibe. So, it’s not like he’s always going to go Italian. It just happened to be the pick for the PGA this time around. Shows you how these guys have different moods, different cravings.
What About Other Champions?
It’s always interesting to see what the other guys pick. Last year, Xander Schauffele was the one choosing the menu. And get this: the guy can’t even remember what he picked. Seriously. He admitted in a press conference that he “can’t even remember” the menu items. That’s a bit wild, right? You’re the defending champ, you get to pick the food for all the legends, and you forget it all? Maybe that’s a sign of how much he’s focused on the golf. Or maybe he just had too much fun chatting with the older guys.
But we got a peek at Schauffele’s choices anyway. It was a pretty fancy spread. Smoked goat cheese dates, pickled watermelon, clams casino shooters, steak and bleu cheese crostini. For the main course? Wagyu NY strip steak with blackened jumbo shrimp, whipped sweet potatoes, and a bourbon bone marrow reduction. Now *that’s* a meal. Definitely a step up from chicken parm and gelato. But again, different strokes for different folks. And Schauffele’s menu was apparently a lot more extensive than Scheffler’s reported choices.
The Masters vs. The PGA: Who Pays?
Here’s a little bit of trivia for you. The Masters Champions dinner? The previous year’s winner pays for the whole damn thing. Yeah, you heard that right. So when Tiger Woods or Jack Nicklaus hosted, they were dropping some serious cash. It’s a tradition, but it’s an expensive one. Makes you wonder if they’re choosing the menu based on what their wallets can handle.
The PGA Champions dinner? It’s different. The PGA of America foots the bill. So, the winner gets to pick whatever they want without worrying about the cost. That’s a pretty sweet deal, honestly. It probably explains why Scheffler felt comfortable going with his childhood favorites without breaking the bank. No pressure to impress with a Michelin-star-worthy spread if someone else is paying. It’s a nice perk, I’ll give them that.
Why Does This Even Matter?
Look, I know what you’re thinking. “Who cares what these rich golfers eat?” And yeah, fair enough. It’s not exactly saving the world. But it’s part of the fabric of these major championships. It’s a tradition. It’s a chance for the guys who’ve won these big tournaments to come together, share stories, and, yes, eat some good food. It’s a glimpse behind the curtain, a little peek at the personalities behind the perfect swings.
For Scheffler, it’s a chance to connect with his past. For Schauffele, well, it’s a chance to forget what he ate. Either way, it’s part of the whole spectacle of professional golf. It adds a human element to these guys who often seem larger than life. They’re still people, right? They still have favorite foods. They still have childhood memories tied to certain meals. It’s just that their childhood memories involve potentially winning millions of dollars and playing in front of thousands of fans.
The Evolution of Champions Dinners
The Masters Champions dinner has been around since 1952. The PGA Champions dinner started a bit later, in 1965. Over the years, these dinners have evolved. They’ve gone from relatively simple affairs to pretty elaborate culinary experiences. Think about it. Back in the day, maybe it was just a nice steak dinner. Now, you’ve got guys choosing Wagyu beef, lobster, and all sorts of fancy stuff. It reflects the changing landscape of professional golf itself. More money, more exposure, more expectations.
But even with all the changes, the core idea remains the same: celebrating the champions. It’s a way to honor their achievements, to bring them together, and to create a little bit of history. Whether it’s a humble chicken parm or a decadent Wagyu steak, it’s all part of the story. It’s a tradition that, for better or worse, is here to stay. And honestly, it’s kind of fun to speculate about what the next champ will decide to serve. Will it be another nod to their roots? Or will someone go completely off the rails with something totally unexpected? Only time will tell.
It’s a small detail in the grand scheme of a major championship, sure. But these little traditions, these little glimpses into the lives of the players, are what make golf more than just a game. They’re what make it a sport with a rich history and a passionate following. So next time you hear about the Champions dinner, remember it’s not just about the food. It’s about the stories, the camaraderie, and the shared experience of winning the biggest titles in golf. Even if one of the guys forgets what he ordered.
For more on the traditions and history of golf, you can check out resources like the PGA of America’s history section. It’s a good place to get a deeper understanding of how these events and traditions came to be.