Thank you for joining us on Monday, April 12th for a special virtual culinary experience during which Chef Tom Ashcraft will lead us in making Dustin Johnson’s 2021 Masters Champions Dinner!

Preparation instructions, dial-in details and ingredients are below. However, please do not hesitate to reach out with questions.

We look forward to cooking together!

Event Details:

Date: April 12, 2021
Time: 6 PM EDT

Meet Your Chef:

Tom Ashcraft

Chef Tom Ashcraft has over 20 years of professional culinary experience. Prior to joining Sous Chef, Tom served as head banquet cook for The Ritz-Carlton in Boston, gaining extensive experience conducting live cooking demonstrations for weddings, corporate events, and sports teams.

@souschef.kitchen

 
 

Preparation:

 

Tools Needed:

  • Blender

  • 3 mixing bowls

  • 2 sauté pans

  • Spring scooper

  • Pastry brush

  • Baking sheet

Preparing for Class:

Please complete the following steps 30 minutes in advance:

  • Chop ingredients as indicated below

  • Bring the protein out of the fridge and let it sit at room temperature

  • Locate and portion remaining items

  • Have salt, pepper, spices, and oil on hand

 
 

Masters Club Dinner

Yields 2 – 4 Servings

 

Appetizer: Lobster & Corn Fritters

  • 2 lobster tails or 1 lb total meat

  • 3 slices of bacon

  • 2 scallion (green onion) stalks

  • 1 bag frozen corn

  • 3/4 cup all-purpose flour

  • 1/4 cup cornmeal

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 3/4 cup buttermilk

  • 1 large egg

  • 1 tablespoon melted butter

  • 1/8 teaspoon cream of tartar

  • 2 - 3 cups peanut or vegetable oil

  • Salt and pepper, to taste

 

Appetizer: Pigs in a Blanket

  • 1 package of little smokies

  • 1 tube Pillsbury croissant dough

 

First Course: Ceasar Salad

  • 1 - 2 Romain hearts, 1/2 per person

  • 1 wedge fresh Parmesan cheese, to shave 

  • 1/4 - 1/2 cup of shredded Parmesan cheese

  • 1/2 cup Italian croutons

  • 1/4 cup Caesar dressing

Main Course: Filet Mignon & Miso Sea Bass

  • (2 - 4) 6 oz filet mignon

  • (2 - 4) 4 oz sea bass, at least 1 in thick

  • 1/3 cup sake

  • 1/3 cup Mirin (Japanese sweet rice wine)

  • 3 tablespoon soy sauce

  • 1/4 cup brown sugar

  • 1/3 cup miso paste

  • 2 scallion (green onion) stalks

  • Salt and pepper, to taste

 

Mashed Potatoes & Spring Vegetables

  • 6 - 12 carrots, with stems

  • 6 - 14 asparagus stalks

  • 2 tablespoons olive oil

  • 2 - 4 large Idaho potatoes 

  • 1 quart heavy cream

  • 1/2 lb unsalted butter 

  • Salt and pepper, to taste

 
 
 

Wine Pairing

Recommendations:

  • Champagne

  • Chardonnay

  • Pinot Noir

  • Cabernet Sauvignon

 

Questions?

Email us at info@souschef.kitchen with any
questions about your culinary experience.