The flavors of the Masters, from $1.50 pimento cheeses to private-chef creations

AUGUSTA, Ga. – Because the tournament is built around ritual and tradition, Marty Smith always starts and ends his Masters the same way.

Oatmeal and coffee when he arrives at Augusta National early each morning. A beer – two, to be precise – when the workweek is done. In between, he’s sprinting between live shots, interviews and handshakes from sunup to sundown. The congenial ESPN broadcaster is charged with sharing the sights and sounds of the world’s most storied golf tournament when the camera is on.

When it’s off, he is, like everyone here, awash in the flavors of the Masters…

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