Masters champion Jon Rahm is bringing plenty of Spanish flavour to the Masters Club dinner for champions next month, even before they find their seat at the table.
The cocktail reception will have gernika peppers, grown in a town in the Basque region of Spain when Rahm grew up. There also will be gildas, which he described as an anchovy skewer with peppers and olives.
“A lot of things are not people’s favorites, but it’s something that’s very common in the Basque country,” Rahm said Tuesday during a conference call for the Masters.
Among the appetizers is lentil stew — “Lentejas Estofadas” is how it is listed on the official menu — which came from his grandmother’s recipe.
By the sound of it, Rahm poured as much effort into the menu as he did for the Masters, where last year he outdueled Brooks Koepka on the final day to win by four. He became the fourth Masters champion from Spain, joining Seve Ballesteros, Jose Maria Olazabal and Sergio Garcia.