Getting your player ready...
Food is a big part of New Orleans’ culture. And it’s a big part of pro-am day at the PGA Tour’s Zurich Classic. If chargrilled oysters on the 10th hole didn’t fill their stomachs, players could have had crawfish etouffee on the fourth, barbecue shrimp and grits on the sixth and crab and crawfish cake with a jalapeño cheese biscuit on the seventh. “Some of the other tournaments serve pretty good food,” said Jerry Kelly, whose personal best for grilled oysters is 58, “but nothing like this. This is gastronomic heaven. The food here is unbelievable.”
