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Before Nelly Korda steps foot on property to begin her title defense at the Chevron Championship, she had something important to plan – Monday’s dinner.
While the Chevron’s champions dinner tradition isn’t as well-known as the Masters, the chef who curates the menu each year is world-renowned. Thomas Keller, owner of The French Laundry and once named the Best Chef in America, is again at the helm of the annual affair.
Some past champions make their way to the dinner via helicopter from the driving at The Club at Carlton Woods. Others arrive in a Rolls-Royce.
Korda's 2025 dinner begins with Regiis Ova Hybrid Caviar and Big Eye Tuna Tartare followed by cream of mushroom soup. The main dish, herb roasted filet of American Wagyu Beef from Snake River Farms served with a goulash sauce, will be accompanied by a Greek deli salad, asparagus, garnet yam gratin and glazed mushrooms.
And for dessert, a nod to her roots, players will be served traditional Czech fruit dumplings with toasted poppy seed and a Tahitian vanilla anglaise.
“Whenever I'm back in Czech I'm usually there around my birthday,” said Korda from the LA Championship. “If I do celebrate, that's my birthday cake.
“And I just love fruit filled dumplings. That's pretty much what it is. Something that I grew up eating and I just really, really love it. My grandma makes it so probably my grandma. That's the best one I've ever had.”
The LPGA’s first majors of the season kicks off April 24 at the Jack Nicklaus Signature Course.
This article originally appeared on Golfweek: Nelly Korda's Chevron champions dinner menu, curated by Thomas Keller
Continue reading...
While the Chevron’s champions dinner tradition isn’t as well-known as the Masters, the chef who curates the menu each year is world-renowned. Thomas Keller, owner of The French Laundry and once named the Best Chef in America, is again at the helm of the annual affair.
Some past champions make their way to the dinner via helicopter from the driving at The Club at Carlton Woods. Others arrive in a Rolls-Royce.
What is on Nelly Korda's Chevron Championship champions dinner menu?
Korda's 2025 dinner begins with Regiis Ova Hybrid Caviar and Big Eye Tuna Tartare followed by cream of mushroom soup. The main dish, herb roasted filet of American Wagyu Beef from Snake River Farms served with a goulash sauce, will be accompanied by a Greek deli salad, asparagus, garnet yam gratin and glazed mushrooms.
And for dessert, a nod to her roots, players will be served traditional Czech fruit dumplings with toasted poppy seed and a Tahitian vanilla anglaise.
“Whenever I'm back in Czech I'm usually there around my birthday,” said Korda from the LA Championship. “If I do celebrate, that's my birthday cake.
“And I just love fruit filled dumplings. That's pretty much what it is. Something that I grew up eating and I just really, really love it. My grandma makes it so probably my grandma. That's the best one I've ever had.”
The LPGA’s first majors of the season kicks off April 24 at the Jack Nicklaus Signature Course.
This article originally appeared on Golfweek: Nelly Korda's Chevron champions dinner menu, curated by Thomas Keller
Continue reading...
