Bug-Eating Golfers and 7 Other Interesting Facts About the Masters

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Source: https://www.flickr.com/photos/pocketwiley/

Source: https://www.flickr.com/photos/pocketwiley/

Professional golfer and reigning Masters Champion Adam Scott served bugs at his Champions Dinner. “I thought it would be nice to have something really local to serve,” Scott, an Australian, explained.

The Moreton Bay bugs are no joke either. “They are legitimate bugs, the real deal,” Scott said. “I’m not going to serve anything second-rate tonight.”

The dinner is a Masters tradition that dates back to 1952. That year, Ben Hogan penned a letter Club Co-Founder Clifford Roberts expressing his “wish to invite all Masters Champions who are going to be here, plus Bob Jones and Cliff Roberts,” to a dinner held on April 4 at 7:15 p.m. Hogan’s “only stipulation” was that everyone wear their green jackets. Ever since, it has been one of the many traditions of the Masters.

Moreton Bay bugs are also known as Bay lobster. The Sydney Fish Market describes the crustaceans as having reddish brown shells, short narrow tails, and flat heads. Active at night, they spend their days burrowing into sand or mud. Bay lobster pairs well with citrus flavors and green vegetables; they are also one of Scott’s favorite foods.

The winner from the previous year always chooses the menu, and only fellow champions are allowed to attend. The tournament explained in a press release for Phil Mickelson’s dinner in 2011 that how champions over the years have approached the meal has differed depending on their preferences. Some, like Sandy Lyle choose to highlight their heritage. The Scottish golfer famously served haggis to his peers. Having sheep innards on the menu was a first, Charles Coody stated.

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