On Monday, June 8th, the 2026 Brother Martin Golf Classic saw a return to Chateau Golf & Country Club and featured two tournaments, morning and afternoon.  The morning tournament teed off at 7:45 a.m. and the afternoon round began at 1:00 p.m. Golfers were treated to a wide selection of food and drink options, both in the main event area and along the course. Featured food and drinks were provided and served throughout the day.

Breakfast: Mark Benedetto ’77 with Caffe Latte Da! - Breakfast sandwiches

Morning Round: Mr. Ed’s - mini poboys, Class of 1981 Cooking Team - shrimp and grits (Mark Buchert '81 and grandsons and Ricky Smith '81),

Lunch: Class of 1974 Cooking Team and Mr. Pigglesworth BBQ served burgers and chicken provided by Jay Scariano '74 and Pete Algero '80, George Brisbi '71 with Amko Fence served white beans.

Afternoon Round: Bear’s PoBoys (Kent Berger) served roast beef poboys, Scot Craig ’80 and Connor Craig '19 served meatballs from Katie's Restaurant, Billy Davis '88 and his son Will cooked pastalaya, and Pigéon's Catering & Events (Dean Pigéon '06) chargrilled oysters provided by Barry Albarado ’95 (Crescent Seafood & Catering) and Mat Lepetich ’95 (MATO’s).

Serving drinks course-side for the day were The Ladies of the Shield, Hog Alley and Evangeline Lounge (Johnny Andersnn '00), and Joseph Quilio '98 and Luka Čutura with Seven Three Distilling provided tastings and beverages.

Dinner: Crusader Cook-off Champions, Grass Fed & Organic Free (Kris Keifer '86) and the Culinary Crusaders serving chicken pasta and strawberry shortcake.

After each round, tournament winners, 50/50 winners, and raffle winners were announced.

Awards were sponsored by Fast Plak (Roni and Debbie Sumich).