This weekend, Defending PGA Professional National Champion Matt Dobyns of Glen Head, N.Y., hosted the annual PGA Champions’ Dinner at Sunriver Resort’s Crosswater Club as part of the Professional National Championship festivities.
During the event, Dobyns shared insight on his record-breaking, eight-stroke victory a year ago in the showcase event for PGA Professionals, but also revealed that food had something to do with what he called “a win of a lifetime.”
Dobyns, 35, the PGA head professional at Fresh Meadow Country Club in Lake Success, N.Y., said he frequented the local Chili’s Restaurant daily during the Championship at Bayonet Blackhorse in Seaside, Calif. He chose a take-out order of barbeque ribs and salmon, the latter choice he said was “an attempt to keep it healthy at least in part.”
“I was exhausted by the time I got to the West Coast, and too tired to go out for dinner,” said Dobyns, the seventh Metropolitan PGA member to win the National Championship. “So, I called in take-out from the restaurant next to my hotel. The next day I went out and shot 68. I went back the next night, ordered the same entrée and shot another 68. I said to myself, ‘After all these years, it really can’t be this easy.’ The third round I went out and had a hole-in-one and an eagle. There was a woman working at the restaurant who recognized me and I didn’t have to spend time ordering.”
Dobyns’ 2012 routine menu of barbeque ribs and salmon, he said, was an easy choice when asked to pick the cuisine for Saturday’s Champions’ Dinner menu. “I was confident that the chef at Crosswater would do an even greater job and have tastier versions of what I selected last year,” said Dobyns. “Maybe it will lead us to many birdies this week.”
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