‘This is why they don’t show y’all the food,’ the actor joked
Actor and TV personality Keke Palmer has shared a photograph of her meal at fashion’s most lavish night of the year, where the food was less than glam.
“The menu chile”, Palmer replied, alongside a sad-looking plate of food.
Although it did look like Palmer had already made a start on her food before taking the picture, the portion was small.
The plate featured a sweetcorn and tomato salad, some barley, three slices of courgette and a fourth indistinguishable vegetable, which looked like it could either be a piece of browned broccoli or a type of mushroom.
One person posted a close-up of the vegetable, skryfwerk: “I’m trying to figure out what this is.” One user joked in response: “That’s um bronchitis”.
Marcus Samuelsson, a chef who helped create the menu for the evening, vertel TMZ on Wednesday that the vegetable was in fact a mushroom.
Some compared the plate to the food at the notorious failed Fyre Festival, which served guests cheese sandwiches after they paid upwards of $1000 (£722) for tickets.
“They feeding y’all like it’s Fyre Festival,”Het een persoon gesê. Another replied: “Didn’t the Fyre Festival at least have a cheese sandwich.”
Palmer also shared the photograph to her Instagram stories. “This is why they don’t show y’all the food. I’m just playin’," sy het geskryf, adding a side-eye emoji.
A ticket to the Met Gala reportedly costs $30,000 apiece (£24,000), and tables cost $275,000 (£215,000), Volgens Vogue.
This year’s Met Gala guests sat down to a three-course meal that was entirely plant-based.
In August, Samuelsson told Bon Appetit the organisers had opted for a meat-free menu because it represents how “food is changing in America”.
“We thought it was important to really talk about what’s present, what’s happening — how food is changing in America.
“We want to be the future of American food, of plant-based food. That conversation is happening now," hy het gesê.
The full menu included a salad starter, made using “farm-to-table” ingredients, followed by a creamy barley and corn dish for mains. For dessert, guests enjoyed an apple mousse with apple confit.