In a tradition similar to the Masters Tournament, the Chevron Championship, the first women’s major of the season taking place next week at Carlton Woods in Texas, will hold the Champions Dinner next Monday, served this year in honour of the tournament’s last winner, Nelly Korda, and prepared by the American Thomas Keller, considered one of the best chefs in the world. A selection where he mixes his Czech roots with his American reality.
This afternoon, the menu chosen by the golfer was made public, and it is remarkable. The first course will consist of Regiis Ova Caviar, a small company that Keller helped to found along with Shaoching Bishop in Yountville, California, specialising in this delicacy. A bigeye tuna tartare dressed with cucumber, green apple, and dill will also be served.
Before the main course, a mushroom cream with spring onions and peas will be served, followed by a roasted wagyu steak with herbs and a sauce inspired by goulash, paying homage to Korda‘s Czech roots. The meat will be accompanied by a Greek salad, white asparagus, sweet potato gratin, and mushrooms. Although the most original part is reserved for dessert…
Korda has opted for spring berry dumplings adorned with toasted poppy seeds and drizzled with Tahitian vanilla anglaise. “I put a lot of trust and never doubted chef Keller. It’s going to be amazing, I know,” said the golfer after unveiling the dinner’s delicacies in her honour. Undoubtedly, an exclusive and costly choice only within reach of the most select palates in what is now another tradition of the Chevron Championship.
