Met Gala Chef Defends Food After Photo Of ‘Fyre Festival’ Cuisine Goes Viral
Foodies across the world have been left horrified after actor Keke Palmer shared a picture of her dinner at this year’s Met Gala.
To be fair, Palmer only revealed what her leftovers looked like, which isn’t exactly easy to present in a glamorous way, but fans were still horrified by how unappetising the ‘atrocious’ meal appeared to be.
Taking to Instagram stories, 28-year-old Palmer wrote, ‘This is why they don’t show y’all the food’, clarifying, ‘I’m just playinnnnn.’
Given that tickets cost around $30,000 to $50,000 per plate, people were left baffled by what they seeing, with one home chef remarking, ‘My dinner today was literally better.’
Another commented, ‘They feeding y’all like it’s Fyre Festival,’ referring here to the notoriously disastrous ‘luxury’ music festival of 2017.
As detailed in the infamous Netflix doc, the extortionately-priced festival tickets were supposed to include plenty of gourmet food. However, instead of an opulent banquet, guests were served the sort of cold cheese sandwiches and salads you could purchase in any regular staff canteen.
However, the chef curator behind the Met Gala dinner has come forward to explain that Palmer’s decidedly less-than-tasty pic didn’t tell the full story.
Speaking with TMZ, chef and restaurateur Marcus Samuelsson, who helped choose the 10 New York chefs responsible for creating the Met Gala menu, confirmed that the dish in Palmer’s photo was indeed served during the course of the evening.
However, this was apparently no Fyre Festival catastrophe. Samuelsson revealed that the meal had been barley topped with roasted mushrooms, served alongside a tomato salad with corn and slices of courgette.
Samuelsson claims he has receive plenty of positive feedback in regards to the ‘delicious’ three-course dinner, which also included six hor d’oeuvres, a watermelon pumpkin salad and an apple topped with chocolate mousse.
The abundance of fruit and vegetables on the menu is reportedly down to the chefs, who were selected by Samuelsson and Bon Appétit, being tasked with putting together a sustainable, plant-based feast for the guests.
In a press release shared ahead of the event, Samuelsson declared that the menu would ‘showcase the work and tell the stories of a dynamic group of chefs while presenting an exciting menu of delicious, plant-based dishes’.
Each of the canapés, entrées, and desserts were created to reflect each chef’s interpretation of regional American cuisine, in keeping with the ‘American Independence’ theme of the evening.
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