The 2023 Brother Martin Golf Classic returned to the South Course at Bayou Oaks in City Park on May 19. More than 300 golfers enjoyed beautiful weather for a day of golf, food, drinks, and Crusader camaraderie. 

The Morning Tournament golfers were treated to donuts and breakfast items by Mark Benedetto '77 and Cafe Latte Da, breakfast burritos by Lakeview Harbor, sandwiches from Mr. Ed’s, and beverages. During the Lunch Reception, the Class of ’74 Cooking Team prepared and served chicken and burgers along with Blue Runner Red Beans sponsored by Amko Fence Company and pastalya by Billy Davis ’88. Ben Buisson ’97 and his family served boiled crawfish. On the course, pastalya by Ralph Freibert ’82, meatball po-boys from Katie’s served by the Culinary Crusaders, charbroiled oysters from Mato’s Oysters and served by Pigeon’s Caterers, and po-boys from Bear’s kept the players going. During the Dinner Reception, Ben Buisson ’97 and his family continued serving crawfish, and the Crusader Cook-off competition champions, “Pop’s Provisions,” served their award winning Shredded Brisket Tacos. “Pop’s Provisions” featured Tommy Donelon,  II ’96, Mike Donelon ’97, Matt Donelon ’99, Mike Lemoine, II ’02, Kevin Bergeron, and Ryan Landry. 

Morning Tournament and Afternoon Tournament Champions were recognized at the receptions. Door prizes were given out, lucky 50/50 winners were announced, and grand raffle prizes were distributed. We also presented “Senior Champions,” “Longest Drive,” and “Closest to the Hole” awards. The committee along with an army of volunteers ensured a successful event.