High winds set to challenge Augusta field
Augusta National Golf Club is one of the very few places in the world that can fight the weather to a draw. On Monday, biblical rains fell and the course was quickly closed as water pooled all over the grounds.
On Tuesday, it was only damp in spots, thanks in large part to a system of fans and vacuums that was installed underneath the playing surface to ensure that moisture doesn’t cause problems on the impeccable fairways.
But even this club’s apparently limitless resources will not be able to counter the weather that is expected to arrive when the tournament begins on Thursday: It has no answer for wind.
Thunderstorms are expected on Wednesday, and then temperatures should drop and Thursday will be cool and breezy, with winds expected to be around 40 km/h and gusts up to 60 km/h. Similar conditions are forecast for Friday and then it is expected to be calm and pleasant on the weekend.
Those first two days, though, could make things very interesting, especially on greens that are slick and treacherous even under sunny skies. There are two schools of thought on high winds at Augusta. The first is that it will favour the long-ball hitters, as they have the power to hit shots that can be more windproof. So, Dustin Johnson, Bubba Watson, Jon Rahm. Then there is this: It was cool and windy in 2007 and the winner was Zach Johnson, a short hitter who wedged his way to victory. So, for handicapping purposes, the official word on the weather is: We’ll get back to you.
The traditional Champions’ Dinner was Tuesday and, as defending champion, England’s Danny Willett got to pick the menu. He went full Britannia: Scottish pie followed by roast beef with all the trimmings, followed by apple crumble. It was pointed out to Willett that this is a rather heavy meal. “I fully don’t expect guys to finish everything,” he said. “I’m not going to finish everything.”
Willett said it’s more about allowing the players to sample a bit of everything. And then maybe have a nap. “(It’s a meal) like Sunday at home, you go back home and you put your feet up and watch TV and probably fall asleep.”
Willett also said he expected the Augusta chef will make the Yorkshire pudding from scratch.
“He’d best be, otherwise I’ll be in the kitchen making sure — if they go a bit flat, we’re not going to be happy.”
He said this pleasantly, but it is not all that surprising that the man from Sheffield is particular about his Yorkshire pudding.