The Best Course Meal at the Ryder Cup
This year, the Ryder Cup is offering VIPs an unforgettable culinary experience on Long Island.
At Bethpage Black, the iconic clubhouse near the 18th Green has been revamped to cater to notable guests, including the likes of Donald Trump, renowned for his discerning taste.
“We’ve been planning this for four years,” shared Billy Rodato, who oversees catering operations at Lessing, the hospitality provider for the venue. “On average, we cater to about 1,200 to 1,300 guests each day.”
Celebrity chefs like Eddie Michaels have been focusing on meat selections, which have gained high praise. “Everyone rushes to the carving station,” Michaels explained. “They’ll go for everything—lamb, turkey, filet mignon—it’s quite the scene.”
He mentioned that they’ve already ordered an additional 500 pounds of chicken for Sunday alone, reflecting the voracious appetite of attendees. There’s even a “daily sculpture station” featuring an alternating beef menu, including highlights like tomahawk steaks and Japanese strip loin.
Among the thousands attending, over 55,000 guests enjoy fresh seafood options, featuring live sushi stations and decadent additions like lobster towers and bluefin tuna.
Michaels noted the excitement in the kitchen during significant moments on the course: “When something big happens at Hall 1 or 18, we can hear the cheers. It’s a lot of fun.”
The catering teams, renowned for managing weddings and large events across Long Island, have recruited top talent, including chefs from Florida, to handle the demanding schedule, preparing meals as early as 3:30 AM.
As for some VIP guests, they’ve paid upwards of $40,000 for what Rodato calls the “ultra, ultra premium experience” in the newly established Metropolitan Lounge. “Tickets for that weekend pass are steep, but it’s all-access and very exclusive,” he noted.
While Team America’s performance seems steady thus far, the drink offerings are capturing attention among the golf elite. Clase Azul Tequila has been popular, along with a selection of about 50 international beers and exclusive wines from regions like Bordeaux and Barolo.
The buffet even caters to European tastes, providing dishes such as blood sausage and corned beef, though few can resist the quintessential flavors of New York.
“We’re showcasing a bit of New York for our European visitors,” Rodato added, highlighting features like Eastside-style pastrami and Bronx Italian sandwiches. “Good food is simply delicious.”
