Monkey glands? Yep, it's on the menu
Tuesday, April 3, 2012
AUGUSTA, Ga. – Charl Schwartzel’s menu for tonight’s Masters Champions Dinner includes monkey gland sauce. Makes sense. Schwartzel apparently showed some serious monkey gland in birdieing the last four holes while winning last year.
I have never eaten monkey gland, not even at the zoo, so I can’t tell you how it tastes. In fact, I had no clue about what it even is. So I asked the defending champion.
“It’s got nothing related to the name,” he said, smiling. “There’s no monkey and there’s no gland.”
He went to say it’s a tasty sauce well known in his South African homeland. His reckoning is it contains chutney, Worcester sauce and onion. It is put on meat, like the filet mignon, lamb chops and chicken breast at the Tuesday night dinner.
“I had the (Augusta National) chef bring me a sample, and even he said he was a bit surprised,” Schwartzel said. “He was a bit suspicious about it and he tasted it and he said it’s a good sauce.”
Schwartzel, of course, will be forever known for closing the 2011 Masters with four consecutive birdies, an unprecedented feat. Interestingly, Schwartzel said when he finished the round he “wasn’t even conscious of the four birdies that I just made. I was just over the moon putting on the green jacket.
“And then obviously afterward everyone started going on about the four birdies. I went home and watched it and it looked pretty spectacular on the TV.”
In other words, Schwartzel got lost in the process down the stretch. Decades ago the word for such flow was a “trance,” the late Byron Nelson used to say. These days it’s called the zone. Schwartzel said he was there.
“You get caught up in the moment,” he explained. “You are pushing to finish on top and you’re not focused on how you’re doing it. You’re just down there hitting every single shot you can to the best of your ability. You know you need to make birdies, but that’s not the main focus.”
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