Posted 05-11-2010

It's Good To Be Home

 It’s good to be home after a couple of good tournaments at Quail Hollow and the Players Championship. I played well at Quail Hollow, probably scored low enough to win it in a bunch of past years, but then 16-under would probably have won a bunch too, and Rory McIlroy shot that on the weekend alone so he certainly deserved to win. I was disappointed with my iron game at the Players and I felt I threw away too many shots through the course of the week. I am happy that Tim Clark finally broke through though, and congratulations to him and anyone else who went bogey-free on Sunday under those conditions.

I’ve been working at Callaway, testing new balls and coming up with a couple of new goodies that I think will really help me at the U.S. Open. I’ve decided to play the Colonial and the Memorial in preparation for the Open. I’ll be skipping St. Jude this year. They do a nice job with the tournament but with the Bermuda grass and probable heat there it makes more sense for me to get in a couple of practice rounds at Pebble Beach that week instead.

One of the things that stunned me after the Masters was how quickly that picture of me and the kids at Krispy Kreme made it around the world. As I said, “everybody’s media,” even the lady behind the counter at that store. And Stewart Cink, too.

I’m happy to confirm his Twitter report that I’m involved with Five Guys Burgers in California. I’m part of a group that has won the rights to franchise in Orange County. We have five stores open there now and have plans to expand.

Bones introduced me to Five Guys somewhere on the East Coast a couple of years ago. He said they had better burgers than In-N-Out, to which I said, “No way.” But he dragged me in there one day and I had to admit that he was right, as he usually is. In fact, I now say they’re the best burgers I’ve ever tasted. I was a loyal In-N-Out guy forever but I really think other loyalists will agree with me once they get a taste of Five Guys burgers, wherever they buy them.

Thanks for your interest and support,


Phil