I’m not much of a golfer, but this time of year, my thoughts turn to The Masters. I’ve been able to attend this tournament of champions at Augusta National Golf Club many times. The course is incredibly gorgeous, with blooming azaleas, magnificent pines and magnolias, and meticulously manicured greens. I even saw Ian Poulter sink a hole in one on the 16th green in 2008.
But memories of the course and the game are not all that stick with me. I also have to praise the food.
Five concession buildings, serving sandwiches, chips, sodas and beer, are situated in strategic areas around the 18 holes. Though there are thousands walking the course during the weeklong tournament, organizers have food service down to a science. The lines move with amazing speed. I’ve never had to stand in place for more than five minutes to pick up my favorite sandwich.
My husband and I always bypass the barbecue, turkey, egg salad and ham and head straight for the pimento cheese. This sandwich has built a reputation as one of the best in the land.
When I make it at home, I use a recipe my friend Sandy Zitkus gave me a few years back. I’ve shared it with readers a couple of times, but I always get more requests for it this time of year. Emily Nelson even emailed from Birmingham to ask for a repeat.