Atlanta here They come - The top 30 arrive at East Lake
Luke Donald - Courtesy of theduckhook.com
The chase for the dangling carrot is over. It's now time to witness who takes the biggest bite. It's the pinnacle. The promised land. It's the TOUR Championship by Coca-Cola.
This year's exclusive guest list includes seven first-timers, two of which are featured below. The perks that all 30 in the field have already secured are too numerous to list here, but the still unclaimed nugget is the $10 million first prize for winning the FedExCup.
With a victory at East Lake Golf Club, any of the top five in points entering the week can clinch the eight-figure bank deposit, the sterling silver trophy and engraved real estate on it as the fifth champion. Of course, any in the field could earn the title with the right permutations. Jim Furyk arrived in Atlanta last year ranked 11th in the standings, then won the TOUR Championship and the FedExCup.
Read More from Rob Bolton here --->
This year's exclusive guest list includes seven first-timers, two of which are featured below. The perks that all 30 in the field have already secured are too numerous to list here, but the still unclaimed nugget is the $10 million first prize for winning the FedExCup.
With a victory at East Lake Golf Club, any of the top five in points entering the week can clinch the eight-figure bank deposit, the sterling silver trophy and engraved real estate on it as the fifth champion. Of course, any in the field could earn the title with the right permutations. Jim Furyk arrived in Atlanta last year ranked 11th in the standings, then won the TOUR Championship and the FedExCup.
Read More from Rob Bolton here --->
The Race is On. Irene Dictates Play. Bottom 25 Go Home.
The PGA Tour is in the Home Stretch, headed for Atlanta
With no disrespect in tended toward the PGA Tour and its players, we ask that you leave New Jersey tomorrow.
Take the medicine that Mother Nature is about to deliver and turn The Barclays Championship at Plainfield Country Club into a 54-hole event, cut your losses and get out of town.
Head to Massachusetts for the Deustche Bank, the next Fed-Ex Cup playoff event, wait out the storm and get your 72 holes in next week.
Staying in New Jersey and stubbornly trying to get the full 72 holes in to appease sponsors (please) and protect the sanctity (yawn) of the Fed-Ex Cup points is a dangerous proposition for everyone involved and not worth the risk. KEEP READING CANNIZZARO'S ARTICLE HERE
Tickets for the Final tournament, The Tour Championship at East Lake, are still up for grabs. This is a great opportunity to see the top 30 golfers on tour, battle it out for an $8 million purse. CLICK HERE TO GET YOUR TICKETS TO EAST LAKE.
Take the medicine that Mother Nature is about to deliver and turn The Barclays Championship at Plainfield Country Club into a 54-hole event, cut your losses and get out of town.
Head to Massachusetts for the Deustche Bank, the next Fed-Ex Cup playoff event, wait out the storm and get your 72 holes in next week.
Staying in New Jersey and stubbornly trying to get the full 72 holes in to appease sponsors (please) and protect the sanctity (yawn) of the Fed-Ex Cup points is a dangerous proposition for everyone involved and not worth the risk. KEEP READING CANNIZZARO'S ARTICLE HERE
Tickets for the Final tournament, The Tour Championship at East Lake, are still up for grabs. This is a great opportunity to see the top 30 golfers on tour, battle it out for an $8 million purse. CLICK HERE TO GET YOUR TICKETS TO EAST LAKE.
100 of the Top 102 Pro Golfers Set to Play at AAC
Duluth to Host PGA Championship
Tiger Woods
With Tiger Woods playing in his first Major since the Master's in April, the world will be watching sleepy John's Creek GA. Here at Food and Golf want to know where Tiger (and other Pro's) are going to eat while visiting the greater Atlanta area.
And then there is always the golf. Read more about what a fellow Pro has to say about the 93rd PGA championship --->> Click HERE
And then there is always the golf. Read more about what a fellow Pro has to say about the 93rd PGA championship --->> Click HERE
The Nation's Capital, The Nation's Golf Open
US Open Visits Congressional
Greetings, fellow dimple heads. We're on the eve of golf's ultimate holy week, the U.S. Open. The Masters has more charm and the British Open has more history, but for most of us our grueling national championship is the one that stirs the heart. Ken Venturi, winning in '64 at Congressional: "My God, I've won the Open." What could you possibly add to that? When my friend Mike Donald, who joins us tonight, was in a playoff against Hale Irwin at the '90 U.S. Open at Medinah, millions of Americans were rooting for him. They could relate to him. Welcome, Mike. For you and everyone else: what American player do you feel most emotionally invested in, and who else will you be keeping an eye on this week?
Read more here >>>>
Read more here >>>>
Masters Week Begins with Championship Dinner
Hogan Initiated Tradition, Green Jacket Required
The Patrons by dougsatguelph
It began with a succinct 78-word letter from Ben Hogan to Clifford Roberts dated March 31, 1952, and typed on Augusta National stationery. As the defending champion, Hogan came up with the idea of forming a special club to foster camaraderie during Masters week.
"My only stipulation," he wrote in his final sentence, "is that you wear your green coat."
The Masters Club, as it's formally called, held its annual gathering Tuesday night. Those who attended, save for Club Chairman Billy Payne and certain dignified others, all met only one requirement for an invitation.
Win the Masters.
"There's not many of us, is there?" Sandy Lyle, the 1988 Masters champion, said this week as he prepared for the Tournament.
Hogan's brainchild, better known as the Champions dinner, added a poignant moment to its illustrious history Tuesday night with Phil Mickelson serving as the host. The reigning champion always chooses the menu and picks up the tab (and is presented with an inscribed gold locket in the shape of the Augusta National emblem). Keep Reading ..... >
"My only stipulation," he wrote in his final sentence, "is that you wear your green coat."
The Masters Club, as it's formally called, held its annual gathering Tuesday night. Those who attended, save for Club Chairman Billy Payne and certain dignified others, all met only one requirement for an invitation.
Win the Masters.
"There's not many of us, is there?" Sandy Lyle, the 1988 Masters champion, said this week as he prepared for the Tournament.
Hogan's brainchild, better known as the Champions dinner, added a poignant moment to its illustrious history Tuesday night with Phil Mickelson serving as the host. The reigning champion always chooses the menu and picks up the tab (and is presented with an inscribed gold locket in the shape of the Augusta National emblem). Keep Reading ..... >
Phil Returns To Magnolia Lane
Hungry and a Carnivore once Again.
2011 - Phil Mickleson is planning a dinner party. A very special dinner where all the attendees are Masters Champions. Tiger, Arnie, Jack and Ernie will all be there, celebrating the Green Jacket, Food and Golf.
Having hosted this shindig once or twice before, Phil embraces the moment, and reflects back on a very special Masters Champion, Seve Ballesteros. With an email across the "pond", Phil reached out to the ailing Spaniard, and offered to host a Spanish themed event - Tapas? Paella?
Alas the ex Champ had to decline the offer due to his continued fight with brain cancer. Instead, Phil is going with his new carnivore ways, and possibly serving bison and venison. While red meat has been featured more than any other item, Food and Golf is not sure these new wave meats have ever been served.
Phil if you are out there, Food and Golf would love a copy of the featured menu !
Read more about the Championship Dinner here >>>>>
Having hosted this shindig once or twice before, Phil embraces the moment, and reflects back on a very special Masters Champion, Seve Ballesteros. With an email across the "pond", Phil reached out to the ailing Spaniard, and offered to host a Spanish themed event - Tapas? Paella?
Alas the ex Champ had to decline the offer due to his continued fight with brain cancer. Instead, Phil is going with his new carnivore ways, and possibly serving bison and venison. While red meat has been featured more than any other item, Food and Golf is not sure these new wave meats have ever been served.
Phil if you are out there, Food and Golf would love a copy of the featured menu !
Read more about the Championship Dinner here >>>>>
How to Feed 100,000 in 4 days
2011 PGA Championship Chef tells All
Chef Steve Schiele
Johns Creek, GA (Atlanta) Recently the PGA hosted a Taste of the PGA at Atlanta Athletic Club, site of the 2011 PGA Championship. F&G had the opportunity to partake in a limited amount of activities designed to promote the VIP experience at the annual tournament. This coincided with the announcement of the addition of several more private hospitality tents (pavillions) being added and available for roughly $100,000 a pop. Seems the initial pavillions sold out unexpectedly early, and the PGA saw room for opportunity. Surely this is a good sign for the economy as a greater whole as well.
F&G got the chance to meet the Executive Chef and discuss precisely where Food and Golf meet. Chef Steve Schiele oversees a staff of 125 culinary experts for a week and manages to serve crabcakes to hot dogs for100,000 mouths in just 4 short days. How he can channel Food and Golf so seamlessly is a matter of science, technology, logistics, and quite frankly - magic.
Chef Schiele works for Levy restaurants, one of the country's largest food providers you have never heard of. Founded in Chicago in only 1978, the business started out of a simple old school deli called DB Kaplans. Pioneering the field of fine dining in large venues, first at the old Comisky park, and now at practically every metropolitan city across northern America, Levy commands a size of the food industry that rivals most countries annual GDP. With annual revenue estimated north of $23 "B" illion (yes with a "B"), Levy controls more food than most major fine dining chains combined.
With this control, comes incredible economies of scale. From food purveyors and suppliers, to the best talent available, Levy calls the shots. Recently Chef Schiele finished the US Open in Monterey CA - considered the heart and soul of US food production. Sustainable, fresh, and locally sourced was the theme, and seafood, produce, and dairy facilities were all within stones throw of the golf courses at Pebble Beach. But even with the best intentions, serving a mixed lettuce salad for 1,000's requires factory farming in some form or fashion.
F&G got the chance to meet the Executive Chef and discuss precisely where Food and Golf meet. Chef Steve Schiele oversees a staff of 125 culinary experts for a week and manages to serve crabcakes to hot dogs for100,000 mouths in just 4 short days. How he can channel Food and Golf so seamlessly is a matter of science, technology, logistics, and quite frankly - magic.
Chef Schiele works for Levy restaurants, one of the country's largest food providers you have never heard of. Founded in Chicago in only 1978, the business started out of a simple old school deli called DB Kaplans. Pioneering the field of fine dining in large venues, first at the old Comisky park, and now at practically every metropolitan city across northern America, Levy commands a size of the food industry that rivals most countries annual GDP. With annual revenue estimated north of $23 "B" illion (yes with a "B"), Levy controls more food than most major fine dining chains combined.
With this control, comes incredible economies of scale. From food purveyors and suppliers, to the best talent available, Levy calls the shots. Recently Chef Schiele finished the US Open in Monterey CA - considered the heart and soul of US food production. Sustainable, fresh, and locally sourced was the theme, and seafood, produce, and dairy facilities were all within stones throw of the golf courses at Pebble Beach. But even with the best intentions, serving a mixed lettuce salad for 1,000's requires factory farming in some form or fashion.
Crab Cakes in Johns Creek
So this begs the quesion - is it even remotely possibly to sustainably supply and feed 100,000 people? 10,000? Even 1,000? Perhaps it all depends on your definition of sustainable.
When you look back through time, industrialization changed the way food was grown and produced, and most certainly consumed. Oil changed everything and not just through machinery and transportation, but through fertilizers, crop yields, and pesticides. This enabled production to grow 4 times in the period between 1820 and 1975; in this same period the number of people working within this industry dropped from roughly 25% of the population, to less than 2%. Combine this with onset of modern transportation and climate controlled storage and cargo, one can truly appreciate how far food as come in the last 100 years.
So next time you are watching Tiger Woods miss that birdie putt for the win on the 72nd hole while you are noshing down a hotdog and a sandwich, think about Chef Schiele, Levy Restaurants, and the whole modern agriculture industry. Getting the sports fan that burger takes a lot more than any of us really think about. Is this truly a great country or what?
When you look back through time, industrialization changed the way food was grown and produced, and most certainly consumed. Oil changed everything and not just through machinery and transportation, but through fertilizers, crop yields, and pesticides. This enabled production to grow 4 times in the period between 1820 and 1975; in this same period the number of people working within this industry dropped from roughly 25% of the population, to less than 2%. Combine this with onset of modern transportation and climate controlled storage and cargo, one can truly appreciate how far food as come in the last 100 years.
So next time you are watching Tiger Woods miss that birdie putt for the win on the 72nd hole while you are noshing down a hotdog and a sandwich, think about Chef Schiele, Levy Restaurants, and the whole modern agriculture industry. Getting the sports fan that burger takes a lot more than any of us really think about. Is this truly a great country or what?
Big Name Sponsors - Same old Food
It's not Delivery, It is DiGorno - Now that's Italian
With Rolex, and Kettle One as sponsors one might think the food sponsors would be equatable. Alas, as many changes that are made to update the equipment and the event itself, the food itself has hardly changed.
Notice the sign pictured above - "Italian Bistro" featuring pizza straight out of your grocer's freezer - DeGiorno. With italian sausage, and a meatball sub the purveyor is attempting to offer the fans something remotely italian, but DiGiorno?
Better food can be found inside the clubhouse, and the MasterCard clubs that popped up around the course. These offer freshly carved roast beef even though cooked to about medium well, and the ubiquitous BBQ pork sandwich. These BBQ sandwiches turned up all over the course. We believe this is due to the fact that you can make a ton of shredded BBQ at once, you can then assemble sandwiches ahead of time, and somehow manage to serve something worth eating.
The media spread was much more substantial offering fresh cut fruits, salad and sandwich makings throughout the day, and a cooler stocked with all things Coca-Cola. Looking deeper into said cooler, we discovered a couple of shelves stocked with frosty cold beers - light of course. Being in the media has it's perks. We assume the pro's were treated to even better, although we never had the chance to find out.
East Lake is a landmark in the middle of a war zone. Perhaps someday the surrounding neighborhoods will gentrify and East Lake country club can return to the glories of yesteryear. In the meantime, the PGA Tour puts on an incredible traveling show, and the Tour Championship highlights a year of innovation and exceptional productions. And with the 30 best players in the world competing for a $10m cash prize - the golf is pretty fun to watch to!
Notice the sign pictured above - "Italian Bistro" featuring pizza straight out of your grocer's freezer - DeGiorno. With italian sausage, and a meatball sub the purveyor is attempting to offer the fans something remotely italian, but DiGiorno?
Better food can be found inside the clubhouse, and the MasterCard clubs that popped up around the course. These offer freshly carved roast beef even though cooked to about medium well, and the ubiquitous BBQ pork sandwich. These BBQ sandwiches turned up all over the course. We believe this is due to the fact that you can make a ton of shredded BBQ at once, you can then assemble sandwiches ahead of time, and somehow manage to serve something worth eating.
The media spread was much more substantial offering fresh cut fruits, salad and sandwich makings throughout the day, and a cooler stocked with all things Coca-Cola. Looking deeper into said cooler, we discovered a couple of shelves stocked with frosty cold beers - light of course. Being in the media has it's perks. We assume the pro's were treated to even better, although we never had the chance to find out.
East Lake is a landmark in the middle of a war zone. Perhaps someday the surrounding neighborhoods will gentrify and East Lake country club can return to the glories of yesteryear. In the meantime, the PGA Tour puts on an incredible traveling show, and the Tour Championship highlights a year of innovation and exceptional productions. And with the 30 best players in the world competing for a $10m cash prize - the golf is pretty fun to watch to!
Season Ending Tour Championship Arrives in East Lake
US Food Trailers - F&G
The PGA Tour and the mighty masses that support it are rolling into east Atlanta this weekend ready to cap a season ending FedEx Champion and celebrate the 80th anniversary of Bobby Jones' Grand Slam.
When asked if he would give up playing in the Tour Championship to have a win at one of this year's majors, the white hot Dustin Johnson succintly stated "no".
It takes a lot to feed all of these people, and the folks at US FoodService got the nod this year, and promptly hauled in two tractor trailers full of food. With Coke being a major sponsor, the Atlanta based company's products can be found iced and cold from tee to green.
As always, the Championship allows children under 18 (accompanied by an adult with ticket) and active military and military veterans in for free. Also you can park at Turner Field for free and take a shuttle to the tournament.
With only 30 players, this is a great tournament to get up and close and really follow the action live on the course.
Visit the PGA to buy tickets, still available for all rounds.
When asked if he would give up playing in the Tour Championship to have a win at one of this year's majors, the white hot Dustin Johnson succintly stated "no".
It takes a lot to feed all of these people, and the folks at US FoodService got the nod this year, and promptly hauled in two tractor trailers full of food. With Coke being a major sponsor, the Atlanta based company's products can be found iced and cold from tee to green.
As always, the Championship allows children under 18 (accompanied by an adult with ticket) and active military and military veterans in for free. Also you can park at Turner Field for free and take a shuttle to the tournament.
With only 30 players, this is a great tournament to get up and close and really follow the action live on the course.
Visit the PGA to buy tickets, still available for all rounds.
Fast Food and Golf equals FedEx Playoff for Gillis
Coke, Food and Golf - Flickr
By NANCY ARMOUR (AP)
LEMONT, Ill. — Living off fast food and pocket change as you chase a dream from one small tour stop to another is easy — romantic, even — when you're young and have no responsibilities.
At 39, with one small child and another on the way, Tom Gillis wasn't sure he had it in him again.
"We went back to Michigan and spoke with a few people about work, and times were tough there. There wasn't a lot of opportunities," he said Wednesday. "Snow and three months in the cold weather, I found this isn't so bad."
Good thing.
Three years after nearly quitting, the 42-year-old Gillis is enjoying a resurgence that seems more suited for Hollywood than the PGA Tour. The guy who couldn't keep his card still has a shot at a $10 million payoff along with Tiger, Phil and the rest of the game's biggest names.
Gillis is at this week's BMW Championship thanks to a fifth-place finish at the Deutsche Bank Championship, his third top 10 of the season. He has earned $1.07 million this year — more than his career earnings on the PGA Tour coming into the season.
"I thought I was going to make a comeback," he said, "but do you really know how far you're going to get? Are you going to get this far?"
Continue Reading Here >>>
LEMONT, Ill. — Living off fast food and pocket change as you chase a dream from one small tour stop to another is easy — romantic, even — when you're young and have no responsibilities.
At 39, with one small child and another on the way, Tom Gillis wasn't sure he had it in him again.
"We went back to Michigan and spoke with a few people about work, and times were tough there. There wasn't a lot of opportunities," he said Wednesday. "Snow and three months in the cold weather, I found this isn't so bad."
Good thing.
Three years after nearly quitting, the 42-year-old Gillis is enjoying a resurgence that seems more suited for Hollywood than the PGA Tour. The guy who couldn't keep his card still has a shot at a $10 million payoff along with Tiger, Phil and the rest of the game's biggest names.
Gillis is at this week's BMW Championship thanks to a fifth-place finish at the Deutsche Bank Championship, his third top 10 of the season. He has earned $1.07 million this year — more than his career earnings on the PGA Tour coming into the season.
"I thought I was going to make a comeback," he said, "but do you really know how far you're going to get? Are you going to get this far?"
Continue Reading Here >>>
FedEx Playoffs Roar with Young Guns
PGA Headed to East Lake For Food and Golf in Atlanta
Fed Ex Cup - Flickr
There are going to be quite a few new faces in the field when the PGA TOUR completes its Playoffs next week at historic East Lake Golf Club in Atlanta. Matt Kuchar, who lives in Atlanta and starred at Georgia Tech, will be in THE TOUR Championship for the first time. Other first-timers who have already secured their place include Charley Hoffman, Jason Day and Martin Laird.
Continue Reading more here >>>
Continue Reading more here >>>
Phil still Phil - Hello Boston
Phil - PGA Tour Deutsche Bank
September 1, 2010
The Deutsche Bank Championship is New England’s premier PGA TOUR event, held over Labor Day weekend at the TPC Boston in Norton, Mass. Since its inception, the Deutsche Bank Championship has raised nearly $17 million for the Tiger Woods Foundation and New England-area charities.
In 2010, the Deutsche Bank Championship will feature the top 100 PGA TOUR golfers as they compete in the PGA TOUR Playoffs for the FedExCup and for the $10 million first prize. Defending champion Steve Stricker >>CONTINUE
The Deutsche Bank Championship is New England’s premier PGA TOUR event, held over Labor Day weekend at the TPC Boston in Norton, Mass. Since its inception, the Deutsche Bank Championship has raised nearly $17 million for the Tiger Woods Foundation and New England-area charities.
In 2010, the Deutsche Bank Championship will feature the top 100 PGA TOUR golfers as they compete in the PGA TOUR Playoffs for the FedExCup and for the $10 million first prize. Defending champion Steve Stricker >>CONTINUE
Fed Ex Begins, Barclays Hosts in NJ
Barclays
This week, the PGA TOUR returns to the NE United States, and begins the first week of the Fed Ex Playoff. This year, the tournament is in NJ, and only a short drive from NYC - the food destination. While there is never a shortage of Food and Golf destinations on Tour, this is surely one of the best.
As always, the PGA TOUR wives association hosts a charity dinner featuring local chefs and cuisine. This is a great example of how the PGA brings long lasting aid and assistance to each tour stop. It is also a great example of how food and drink can bring us together for the best of reasons.
If you want to know where to eat when you are attending the golf tournament, follow this link for some hometown insights.
As always, the PGA TOUR wives association hosts a charity dinner featuring local chefs and cuisine. This is a great example of how the PGA brings long lasting aid and assistance to each tour stop. It is also a great example of how food and drink can bring us together for the best of reasons.
If you want to know where to eat when you are attending the golf tournament, follow this link for some hometown insights.
Wyndham Championship - Where to Eat Play Stay
Woolworth Greensboro - Courtersy Flickr/DBKing
Greensboro, NC
This week the Wyndham Championship hosts the PGA. Located in the triad of NC, Greensboro is famous for two things in history: Integration - the lunch counter sit in at the Woolworth triggered social change, and Krispy Kreme doughnuts founded near here almost 80 years ago triggering social girth.
Today, the area is home to some of the best scientist, doctors, and universities in the world. The weather tends to perfect, the landscape is lush, and the people are friendly - why not visit some time. With delicious southern food and golf to sample, you might end up staying for life!
Go here to learn where to EAT PLAY STAY >>>
This week the Wyndham Championship hosts the PGA. Located in the triad of NC, Greensboro is famous for two things in history: Integration - the lunch counter sit in at the Woolworth triggered social change, and Krispy Kreme doughnuts founded near here almost 80 years ago triggering social girth.
Today, the area is home to some of the best scientist, doctors, and universities in the world. The weather tends to perfect, the landscape is lush, and the people are friendly - why not visit some time. With delicious southern food and golf to sample, you might end up staying for life!
Go here to learn where to EAT PLAY STAY >>>
Tame the Tiger Feed the Champions
YE Yang - Courtesy of WSJ
By Stephanie Wei
Unlike most players who face Tiger Woods on the final day, Y.E. Yang survived. His fearless performance last year won him the PGA Championship by a three-stroke margin at Hazeltine. With the victory, Yang made history in more ways than one. He became the first Asian-born player to win a major championship. He also became the first to take down Woods, who had previously been undefeated when holding the 54-hole lead at a major. And it’s impossible to forget Yang’s incredible approach shot on the 72nd hole, where he hit a 3 hybrid over the trees to a tucked back left pin with the wind gusting from left to right, knocking it to about 10 feet.
Continue Reading Here >>>>
Unlike most players who face Tiger Woods on the final day, Y.E. Yang survived. His fearless performance last year won him the PGA Championship by a three-stroke margin at Hazeltine. With the victory, Yang made history in more ways than one. He became the first Asian-born player to win a major championship. He also became the first to take down Woods, who had previously been undefeated when holding the 54-hole lead at a major. And it’s impossible to forget Yang’s incredible approach shot on the 72nd hole, where he hit a 3 hybrid over the trees to a tucked back left pin with the wind gusting from left to right, knocking it to about 10 feet.
Continue Reading Here >>>>
Y.E. Yang hosts PGA dinner – Korean Cuisine on Menu!
PGA Championship Dinner - The Seoul Searcher
Every year around this time, since 1952, PGA champions gather together to eat dinner. The champion of the previous year is selected to host, and he chooses the menu that everyone will eat. In an interesting piece of news, Y.E. Yang, the golfer from Jeju has been chosen as the host, and he is going to serve Korean food to his fellow champions. The mental image of Tiger Woods, Vijay Singh, and Phil Mickelson flawlessly using chopsticks comes to mind. (Afterall, if Koreans are good at golf because of chopsticks, wouldn’t PGA champions be expert chopsticks users?).
So what’s on the menu?
Well since we all know golfers are all high class gentlemen and use money for toilet paper, something tells me that the food these champions are going to eat won’t be....
Continue Reading Here >>>
So what’s on the menu?
Well since we all know golfers are all high class gentlemen and use money for toilet paper, something tells me that the food these champions are going to eat won’t be....
Continue Reading Here >>>
PGA Championship Returns to Atlanta for 2011
The Wannamaker/Courtesty of Getty Images
John's Creek, GA The Atlanta Athletic Club and the PGA of America began selling tickets for the 2011 PGA Championship today. Individual day passes start at $20 per day and go as high as $850 per day for the Presidential pass. Continuing the PGA's tradition, children under 17 can get in free when accompanied by a ticketed adult - limited to 4 children per adult. Of course our favorite ticket package is the Presidential. Totaling $3400 for the tournament's four days, you can have complete clubhouse access, and, most importantly, unlimited food and drink facilities.
F&G was fortunate to participate in Media day and sampled some impressive cuisine. Chicken florentine, fried codfish, and of course the ubiquitous club sandwich were featured. Along side these standards, was a cold asian noodle salad with shrimp and a very good iceberg, bacon, tomato, and blue cheese small wedge salad. Especially impressive were the desserts that featured a dozen different choices from Pecan pie, to Key Lime pie in a shot glass - Yum.
Whether you are a casual fan, golf enthusiast, or simply a people watcher - the PGA Championship is quite an event. When the world's top golfers gather in one spot to play for more than $7.5 million in prize money there is bound to be excitement and plenty to see. Before each year's tournament begins, there is a private dinner where last year's winner hosts all past champions. The entire menu is chosen by the current champ, and sometimes they even fly specific chefs in just for this dinner. TFL will be reporting on this and all things food for the PGA Championship, 2011 so check back often.
If you do not want to spectate, the PGA is also accepting volunteer applications and ultimately over 3500 will be needed.
For more information on tickets, prices, availability, and volunteer information please continue here>>>
F&G was fortunate to participate in Media day and sampled some impressive cuisine. Chicken florentine, fried codfish, and of course the ubiquitous club sandwich were featured. Along side these standards, was a cold asian noodle salad with shrimp and a very good iceberg, bacon, tomato, and blue cheese small wedge salad. Especially impressive were the desserts that featured a dozen different choices from Pecan pie, to Key Lime pie in a shot glass - Yum.
Whether you are a casual fan, golf enthusiast, or simply a people watcher - the PGA Championship is quite an event. When the world's top golfers gather in one spot to play for more than $7.5 million in prize money there is bound to be excitement and plenty to see. Before each year's tournament begins, there is a private dinner where last year's winner hosts all past champions. The entire menu is chosen by the current champ, and sometimes they even fly specific chefs in just for this dinner. TFL will be reporting on this and all things food for the PGA Championship, 2011 so check back often.
If you do not want to spectate, the PGA is also accepting volunteer applications and ultimately over 3500 will be needed.
For more information on tickets, prices, availability, and volunteer information please continue here>>>
