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Crevolyn Wiley: A day at The Masters

POSTED: April 12, 2017 1:00 a.m.

Last week, I had a personal thrill of a lifetime when Darrell, Emily and I attended the Wednesday practice round of The Masters.

Just driving to the Augusta National Golf Course is a house stalkers dream with its beautiful tree-lined streets and established stately homes worthy of any Southern Living layout. But nothing compares to the grounds of Augusta National.

The iconic clubhouse with its logo of yellow flowers prominently displayed on the front lawn set the tone for the day. Once on the course, it is sensory overload of perfectly manicured fairways and greens, brilliantly blooming flowers and azaleas, as well as wisteria-filled trees.

Unfortunately on Wednesday, the weather was a threat. We knew that at any moment we were going to be asked to evacuate. So there were two things we had to do: sit in the stands at Amen Corner and eat.

Amen Corner is situated where you can see the second shot at the 11th, all of the 12th and the first two shots at the 13th holes. It is the perfect spot for taking in the beauty of the course as well as several holes of play.

But the best part of Amen Corner may be the large concession area right behind the stands. We knew what we wanted: an egg salad sandwich, a pimento cheese sandwich, a Masters Club and a Georgia Peach ice cream sandwich. All of that plus three iced teas came to a whopping total of $12.

But don’t let the low price fool you, the food was delicious. The egg salad and pimento cheese sandwiches were served on old-fashioned white bread, and they could not have been better. The sugar cookies and the lightly flavored peach cream were the perfect finale for the main course.

So, I’m going to leave you with a couple of Masters-inspired recipes. I wanted to include this Sweet Vidalia pimento cheese and egg salad as it is almost Vidalia season. In fact, I got word a few days ago that those wonderful onions would make an appearance at J&J Foods by this weekend.

This pimento cheese is great as a grilled sandwich with a few slices of crispy bacon included.  The Egg Salad could be added to a BLT, too.  Oh the possibilities!

Crevolyn Wiley is a Gainesville resident with her first published cookbook “Cooking with Crevolyn” available at J&J Foods. She can be contacted at crevolyn.wiley@jandjfoods.com.



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