It’s clear that the lavish nature of the Met Gala red carpet is only matched by the strict dining policy at the event, with no detail going unconsidered.
Despite the overall luxurious atmosphere, it would seem that there are certain unspoken and confirmed rules that must be followed when it comes to the meals consumed within the Metropolitan Museum of Art, aiming to maintain elegance and keep couture and appearances intact.
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Menu designed to minimise mistakes
One of the more widely mentioned rules comes straight from the event curator herself, Anna Wintour. As reported by E! News and Parade, garlic, onions and chives are all off-limits at the Met Gala. It’s quite easy to see why—potent flavors can easily leave an unwanted taste in one’s mouth, especially when mingling and talking constantly.
There are other foods, however, which are not explicitly banned from the gala’s dining menu but are nevertheless avoided. For example, according to New York Post, parsley is often shunned at the party, as the green herb tends to stick between the teeth, showing in close-up pictures. Bruschetta, too, is allegedly out of the question due to possible spillage.
Precision planning behind every plate
Food is considered an extension of the elegance of the event. Chef Kwame Onwuachi, who has been linked to the design of the gala menu, approaches his job from an artistic point of view.
Melissa King, the chef who spoke to The Cut, said that Wintour stays active throughout the process, overseeing tastings and approving decisions. It helps ensure that the menu matches the theme of the evening.
Small bites, big impact
Dining at the Met Gala is focused on functionality but does not sacrifice elegance. The dishes are usually small and easy to handle, ensuring that there will be no spillage or staining.
In her coverage of the gala for Vogue magazine, it was mentioned that the menu typically consists of gourmet hors d’oeuvres, an elegant main course, and themed desserts.
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Where fashion sets the rules
At its heart lies a very basic philosophy, which dictates that anything and everything should not get in the way of the clothes. All choices relating to ingredients and portion sizes, among other things, are made based on that very principle.
Whether this involves avoiding messy foods or flavors that could overwhelm the senses, it shows the type of environment where even the smallest factor, such as stains or herbs, can affect how perfect the evening looks.
