Monday night in Houston, Cabrera provided a preview of what he'll be serving next week at Augusta National. In town for the Shell Houston Open, Cabrera and his teacher, Houston club pro Charlie Epps, raised a little money for charity with a $1,000-a-plate meal served at Houston's Shadow Hawk Golf Club.
On the menu? "A good Argentine asado," as Epps put it. The 100 people in attendance Monday were treated to meat, and lots of it: chorizo, blood sausage, short ribs, beef filets and mollejas, the thymus gland (a k a sweetbreads).
It's easy to guess that no vegetarians attended Cabrera's charity dinner. That same menu is what past Masters winners can look forward to for the Champions Dinner.
What would you serve at the Masters champions dinner? Tell us what your menu would look like.
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