What Keke Palmer Really Thought Of The Food At The Met Gala

Another year, another extravagant Met Gala in the books. While scaled down due to COVID-19 concerns, the red carpet was littered with fanciful, flashy, and flamboyant high fashion designs from some of Hollywood's elite. From Kim Kardashian and Kanye West's very covered-up matching outfits to Emily Blunt's Hedy Lamarr tribute, celebs didn't shy away from the philosophy "go big or go home." 

This year American actress and TV personality Keke Palmer co-hosted Vogue's Met Gala livestream along with comedian, producer, and actress Ilana Glazer (per Insider), giving everyone behind-the-scenes looks at what is touted as "fashion's biggest night." One juicy insight fans of Palmer and the Met Gala were able to catch a glimpse of was the fully plant-based meal that guests were served. In an unexpected move, Anna Wintour called upon Marcus Samuelsson to create a fully sustainable and plant-based menu for the night — a clear departure from menus of past Met Gala events. When this historic announcement was made, publications like Bon Appetit reported how this new menu was going to seek to highlight the direction that the restaurant industry as a whole would be taking.

Palmer cheekily reveals why Met Gala fans never get to see the food

Insider reports that Palmer shared a picture of what guests were served the night of the event and unveiled a plate displaying a variety of fresh cucumbers, tomatoes, corn and some grains. Palmer jokingly captioned the Instagram Story, "This is why they don't show y'all the food [...] I'm just playinnnn." Leading up to the big event, it was revealed that the dinner would be a collaborative effort that included a team of New York-based up-and-coming chefs, restaurant owners, food activists, cookbook authors, and TV personalities. 

In a statement sent to Mashed, it was detailed that Samuelsson enlisted the help of Fariyal Abdullahi, Nasim Alikhani, Emma Bengtsson, Lazarus Lynch, Junghyun Park, Erik Ramirez, Thomas Raquel, Sophia Roe, Simone Tong, and Fabián von Hauske. Samuelsson's goal was to serve guests something that was equal parts innovative and equal parts sustainable as it is a matching parallel between both the food and fashion industries as both seek better ways of doing things.