Just like clothes have dress code, the annual fashion event Met Gala must certainly match the theme in the dinner cuisine. Vogue invited “Oscar for Catering” James Beard Award winner Kwame Onwuachi to serve as the director of this year's catering chef, and carefully planned a series of menus in conjunction with the concept of the dinner.
“My inspiration is from the style of black gentlemanly and the multiple experiences of black people in the fashion field – this is a journey that blends black culture and intertwines in the diaspora.” Onwuachi, the chef who once named the Best Restaurant in New York by the New York Times, said. “From the appetizers to the plate, I want to present it all.”
Of course, the most important thing is that the food must be delicious.
“We are as poetic as possible, but the point is that it must taste delicious,” he said. At the cocktail party, the waiter used a silver plate to hold exquisite “soul food”, such as crispy chicken, cheese sandwich biscuits, caviar round cakes, and curry chicken patties. (Article, the latter is actually a creative version of the popular Tatiana dish “Curry Goat Chicken Pie”, which is quite innovative.)
After 8 o'clock, the banquet started on time at The Temple of Dendur in the museum. The appetizer was a green papaya salad that showed the delicious South African spices and a small cucumber in Caribbean green sauce. The main dishes are Neworians bergamot chicken, pea rice and hot sauce. Side dishes include bacon grilled vegetables, cornbread with honey curry and creamy dipping sauce. The dessert is Bodega Special Cosmic Brownies, powdered sugar doughnut mousse, honey cream blackcurrant cake. “During the entire banquet, black culture from all over the world was presented at the highest level and diverse faces,” he said.
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