Behind the Green Jacket: What Most People Don’t Know About The Masters

There’s a lot the cameras never catch at Augusta National. Sure, you’ll see the azaleas in full bloom and tee shots flying high above Amen Corner—but if you know where to look (and who to ask), the real stories live off the fairway.

Today’s post is a Masters mash-up—a collection of quirky traditions, fun facts, and southern-laced surprises that make this tournament truly one-of-a-kind.

If you missed Sunday’s post, go back and meet my friend Haley and her grandparents—whose red-brick home backs up to Gate 6 and serves up Miss Libby’s Legendary Lemonade.

And in Monday’s post, I shared my own Augusta childhood stories—plus a moment I’ll never forget with Larry Mize’s father, the week his son claimed that miraculous chip-in on 11.

Tomorrow, you’ll hear from my husband Bryan, who spent years as a caddie at Augusta National. And trust me, those stories are gold.

But for today? Let’s dive into the unexpected, the unforgettable, and the occasionally unbuttoned side of golf’s most buttoned-up week.

The Green Jacket Salad: Augusta’s Unofficial Signature Dish

No, it’s not served in the clubhouse—but it is served all over Augusta during tournament week—at potlucks, porch parties, and more than a few family dinners.

The Green Jacket Salad comes from the long-gone but much-loved Green Jacket Restaurant, once located just off Washington Road. It was a staple at family gatherings and quickly became part of Masters Week tradition.

Here’s how to make it like a local:

Green Jacket Salad Recipe (adapted from Augusta originals + local love)

For the salad:

• 1 head of romaine or iceberg lettuce, chopped
• 1 cup cherry tomatoes, halved
• ½ cup green onions, sliced
• 2 tablespoons grated Parmesan cheese
• 1 cup pita chips, lightly crushed
• 1 teaspoon fresh parsley (optional, but fancy)

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon seasoned salt
• 1 teaspoon dried oregano

Instructions:

1. In a small bowl or mason jar, whisk or shake together the dressing ingredients until well combined.
2. In a large bowl, combine lettuce, cherry tomatoes, green onions, and parsley.
3. Pour dressing over the salad and toss gently to coat.
4. Top with Parmesan cheese and pita chips just before serving for maximum crunch.

(Pro tip: Make extra dressing. Locals tend to keep it in the fridge all week long.)

Jack Nicklaus Had to Make His Own Green Jacket

Even after winning the Masters six times, Jack Nicklaus didn’t have an official green jacket. In 1998, then-chairman Hootie Johnson noticed Jack’s jacket looked… well, “well-loved.” Jack confessed he’d had his own made—because Augusta National had never issued him one.

Naturally, that got fixed. Because The Golden Bear should never have to sew his own symbols of greatness.

Phil Took His Green Jacket to Krispy Kreme

After his 2010 win, Phil Mickelson celebrated like only Phil could—by wearing his Green Jacket through the Krispy Kreme drive-thru in Augusta.

The attendant, Delores Burley, later said:
“When I opened the window, I see the green jacket.”

I mean… can you imagine being mid-glaze and seeing Lefty in your lane?

Want to read the full story? Here’s the Augusta Chronicle’s take on it:
https://www.augustachronicle.com/story/news/2010/04/28/mickelson-explains-doughnut-drive-thru/14604119007/

Apparently, being a champ means you can get your doughnuts and wear them too.

Amateurs Sleep Upstairs in the Clubhouse

Each year, amateur players invited to The Masters stay right above the locker room in a space called The Crow’s Nest—a loft-style nook inside the Augusta National clubhouse.

It’s cozy, it’s storied, and it’s as surreal as you think.
You’re a 22-year-old amateur, brushing your teeth one floor up from Tiger Woods’ locker. No pressure.

Honorary Starters: Sunrise, Swings, and Standing Ovations

Every Thursday morning, the tournament opens with a tradition that brings out the chills: the Honorary Starters.

Golf legends like Jack Nicklaus, Arnold Palmer, and Gary Player have stood on the first tee at sunrise to hit a ceremonial drive and welcome the week. Some years there’s laughter, some years tears—but it’s always unforgettable.

Augusta National Is So Clean, It’s… Suspiciously Perfect

Let’s talk about the grass. The curbs. The everything.

• Patrons aren’t allowed to run.
• Trash? You won’t find any.
• The flowers bloom just right, the grass is combed, and the entire property somehow looks untouched—even after thousands of people walk it.
• Locals say the curbs are repainted nightly during tournament week. Whether that’s fact or folklore, one thing’s for sure: Augusta National runs a tighter ship than a five-star hotel on inspection day.

It’s like walking through a golf-themed utopia. And yes—it’s even more surreal in person.

Beyond the Ropes: Stripes, Sandwiches, and Southern Whispers

If you ever find yourself near the No. 1 tee box, look past the ropes and into the sea of green-and-white striped umbrellas. This little pocket of shade isn’t marked on any map—but it’s where magic often mingles with mayonnaise.

Players slip in and out between tee times. VIP guests eat chicken salad on white patio furniture. No one makes a fuss. But if you linger long enough, you just might catch a glimpse of a green jacket setting down a sweet tea.

It’s not loud. It’s not flashy.
It’s just very… Augusta.

Before We Wrap…

Tuesday night isn’t just another evening at The Masters—it’s the night of the Champions Dinner. Every year, the reigning champion gets to choose the entire menu and host a private dinner for past winners inside Augusta National.

Tacos? Sure. Sushi? You bet. Tiger once picked cheeseburgers and milkshakes. This year, Scottie Scheffler went with chili, ribeye, and a warm chocolate chip skillet cookie.

So naturally, I had to ask myself:
What would I serve if I got to host the Champions Dinner?

Here’s what made the cut:
Deviled eggs with a kick, fried okra from Bryan’s playbook, a Legacy Green Salad topped with gold flakes, and a dessert table I call the Back Nine Cobbler Bar.
Because there are just some things pimento cheese can’t fix—but cobbler always can.

Here is my full Champions Dinner menu!

Want to make your own Champions Dinner menu?
I made you a free Canva template so you can create your dream lineup—green jacket optional, fried okra encouraged.

Start yours here.

Not sure what to serve? Try asking ChatGPT:

“Pretend I’ve just won The Masters. I’m hosting the Champions Dinner tonight. What should I serve based on my personality, favorite foods, and Southern roots?”

Bonus points if you name your dessert something unforgettable. I mean… Back Nine Cobbler Bar? Come on.

Served in Honor of Mrs. Lorri Gail Moffatt, Champion
“Helping You Unlock What’s Already Yours”

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