Published by
The San Diego Union-Tribune
The San Diego Union-Tribune
Thirteen months ago, Phil Mickelson settled into a leather chair for a pre-tournament news conference at the Masters. The sun was out, the temperatures were rising, the azaleas were blooming. Mickelson was at ease. Life was good. “Well,” he began, “I love being back here.” There was a question about the cuisine at the Champions Dinner. “I’ll share a little funny story,” he said, a glint in his eye. It was 2014, the year after Australia’s Adam Scott won and, as defending champion, got to set the menu. Desert was pavlova, a meringue cake topped with fruit and whipped cream. “I said, ‘Oh, pavlova…
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