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Food questions with golfer Denis Watson

Posted: March 13, 2009 8:27 p.m.
Updated: March 14, 2009 4:55 a.m.

Denis Watson celebrates dropping the winning putt on the 10th hole in the sudden death playoff to win the 2008 AT&T Champions Classic golf tournament at Valencia Country Club.

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Pro golfer Denis Watson, who is playing at the AT&T Champions Classic at Valencia Country Club through Sunday, recently offered up his take on food to The Signal.

What food always reminds you of home?
Chilean Sea Bass (My wife Susan makes it the best!).

What's your favorite restaurant, and what do you order there?
Adio-Riccio in Capri, Italy. I always order Linguini Vongole and Lobster Arrogosto.

Where was your most memorable meal?
Restaurant Lasserree in Paris. The best Paris has to offer and when the roof opens, it is truly spectacular.

What's the best snack?
A Snickers bar.

Favorite "competition day" breakfast?
Oats with brown sugar and raisins - two fried eggs and hash browns.

What are your comfort foods?
Vanilla ice cream or an oatmeal cookie.

What would we find in your refrigerator today?
Salad, veggies, salmon, cheese, fruits, eggs, white wine from Burgundy.

What's the most unusual thing you have ever eaten?
Flying ants cooked on a 44-gallon drum. It is a delicacy in Africa.

If you could have dinner with anyone in the world, dead or alive, who would it be and why?
Jesus Christ, Bobby Jones. Ben Hogan, Gary Player, my father and my wife. To hear 16 truths from 16.

Do you or your family have a favorite food tradition?
Yes, Thanksgiving dinner at home with my family. My wife, Susan, and her mom, Cleta Glenn, do the turkey with all the traditional stuff and Cleta makes an awesome Waldorf salad.

Watson suggests residents of the Santa Clarita Valley celebrate this year's Champions Tour event with a refreshing citrus-style dish, "Valencia Springtime Salad." For those who cannot attend the tournament in person, here is a chance to celebrate the local flavors while watching the telecast this weekend. Tune in to the AT&T Champions Classic on the Golf Channel today 6:30 p.m. to 9 p.m. and Sunday 7:30 p.m. to 10 p.m.

Patsy Bentivegna, a member of the Champions Tour staff who is a former executive chef, has created a recipe associated with the Valencia, California-area, site of this week's AT&T Champions Classic.

For those of you who cannot attend the tournament in person, here is a chance to celebrate the local flavors while watching your favorite player.

Valencia Springtime Salad
Fennel, Sugar Snap Peas, Orange Segments and Baby Lettuces with an Orange Pomegranate Vinaigrette
Servings 6

1 lb. baby lettuces cleaned and dry
1 Lg. fennel bulb, thinly sliced
2 C. sugar snap peas, blanched
2 Lg. fresh oranges, cut into segments (May substitute with Mandarin oranges.)
Vinaigrette Ingredients:
1/4 C. pomegranate juice
1/4 C. orange juice
1/4 C. extra virgin olive oil
3 Tbsp. rice vinegar
1 Tbsp. honey
1 Tbsp. orange zest
1 Tbsp. fresh tarragon, chopped
salt and pepper to taste

1. Combine all of the vinaigrette ingredients in to a small mixing bowl. Wisk together until completely blended. Set aside until salad is ready to be dressed.

2. Place greens and vegetables in large mixing bowl. Add dressing and toss all of the ingredients together and serve.
- Courtesy Chef Patsy Bentivegna


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