We asked each of the Forty Under 40:
Imagine you won the Masters. What would be on the menu for the traditional Champions Dinner you’d be hosting the following year?
■ Michael Allen: My mom’s traditional Italian Sunday dinner: sauce and meatballs.
■ Chris Allphin: I’d go with a San Diego classic: California Burritos: Carne asada, guacamole and french fries.
■ Renie Anderson: Spaghetti, meatballs, chicken parm and a good red wine.
■ Lyle Ayes: Pasta Bolognese with a side of broccoli, to make my mom happy.
{podcast}
SBJ Podcast:
Forty Under 40 editor Mark Mensheha and Executive Editor Abraham Madkour discuss this year's class, some of the more interesting stories in it and how the selection process works.
Chipotle burritos.
■ Tom Brady: Traditional huevos rancheros, shrimp and grits, goat cheese salad, Omaha steaks with corn on the cob, and key lime pie.
■ Sashi Brown: Fried chicken and collard greens … but only if Fuzzy Zoeller would join me. Ha! Otherwise, I’d go back to my Boston roots: lobstaah!
■ Nicholas Carey: Mission-style burritos, carnitas street-style tacos, fresh chips and salsa, and Pacifico beers, all flown in from San Francisco.
■ Justin Connolly: New England lobster roll, New England clam chowder, and Ben & Jerry’s ice cream.
■ Juan Delgado: Burgers from Burger Joint in New York City; chocolate cake from Little Cupcake Bakeshop in New York City; and the Applebee’s Asian chicken salad. If anybody wants a drink, we’d have to fly in bartenders from Apotheke in New York City.
■ Ray DeWeese: Hot dogs and chicken fingers with french fries for the kids; short ribs, garlic mashed potatoes and grilled asparagus for the adults.
■ Jennifer Duberstein: Steamed Maryland blue crabs with Old Bay Seasoning, french fries, Silver Queen corn, Rolling Rock beer, and watermelon for dessert.
■ Janet Duch: New York strip steak, mashed potatoes and brussels sprouts.
■ Rosalyn Durant: Sushi by Jiro Ono.
■ Colin Faulkner: Filet mignon, and I’d probably let my dad do the full menu. Our family owned a restaurant growing up and our whole family worked there. My dad is a great cook.
■ Tom Griffiths: Grilled eel sushi starter; filet mignon, cooked rare; chocolate orange mousse; and a selection of world-class red wine.
■ Eric Guthoff: Surf and turf.
■ Flavil Hampsten: Filet mignon, scalloped potatoes, asparagus, and Reese’s cups for dessert.
■ Seth Jacobs: I’d have Peter Luger’s cater it.
■ Dave Kaval: Pasta carbonara.
■ Chris Klein: Barbecue and handcrafted beer.
■ AJ Maestas: Alaskan king crab and king salmon.
■ Paraag Marathe: Pizza, and teppanyaki from Benihana.
■ Chris Marinak: Steak, potatoes and bourbon.
■ Stephen McArdle: Grilled skirt steak with dad’s marinade, my wife’s spinach salad and roasted red potatoes, my mom’s coconut cream pie, and mint juleps to wash it down.
■ Scott Milleisen: Chilled seafood tower appetizer with lobster, shrimp, oysters and crab legs; classic porterhouse steak with baked potatoes and steamed asparagus; mille-feuille crepe cakes, with French press coffee for dessert.
■ Dan Reed: Chicago-style deep dish pizza, great Southern barbecue, and some nice healthy greens.
■ Jason Robins: Japanese wagyu beef and high-grade sashimi/sushi dishes.
■ Frank Saviano: Cheeseburgers and banana cream pie.
■ André Schunk: Wiener schnitzel and other German delicacies.
■ Chad Seigler: Lasagna.
■ Dan Shell: Some kind of steak and seafood combo (sushi mixed in there somewhere), and, if possible, those little mini hot dogs passed around as appetizers dipped into hot mustard or BBQ sauce.
■ Brad Sims: Pizza and microbrewed beer from the Pizza Port in Solana Beach, Calif.
■ Jared Smith: New York strip and big California Cab.
■ Teri Patterson Smith: Grilled fish, lobster tails, vegetable assortment, sweet potatoes, and some sort of cake baked by my mom.
■ Meredith Starkey: Spaghetti with tomato and basil from Scarpetta’s in New York.
■ Mike Tomon: Bacon.
■ Danny Townsend: Appetizer: Oysters natural; Entrée: Linguine vongole; Dessert: Crème brûlée; Wine: Cold Sancerre.
■ Jennifer van Dijk: Chinese food: pork fried rice, chicken with vegetables, pot stickers, mu shu — the works.
■ Nicole Jeter West: Arroz con gandules, platanos, collard greens, rump roast and chocolate cake.
