This Monday night, models, musicians, movie stars, and yes, clergymen broke bread at the 2018 Met Gala—during dinner, quite literally. But what kind of bread, exactly?
That’s the job of and events, who are the masterminds behind this year’s menu. The group, which also counts Chanel, Gucci, and Tom Ford among their clients, put their own culinary spin on the Heavenly Bodies theme.
“Roman cuisine, while delicious, tends to be very rustic, simple, and not terribly colorful, featuring lots of offal and other brown foods and not using many luxury ingredients,“ Executive Chef Jenny Glasgow explained. “So by overlaying the Heavenly Bodies theme on the Roman inspiration we were able to come up with our menu of elevated takes.”
Like classic cacio e pepe pasta: Glasgow made it cacio e pepe frico—a finger food which welcomed guests to their tables. The divine color of gold was incorporated into the first course of lobster with wild herbs and saffron radish. “The lobster is on a sheet of radish that has been pickled in a saffron brine, adding both luxurious flavor and golden color. The lobster is dressed in a golden emulsion of lemon, acacia honey, and extra virgin olive oil. And we take the gold theme one step further by garnishing the plate with edible 23 carat gold flake,” Glasgow said.
For the entree, Glasgow decided to go “simple and clean”—baby lamb chops with fresh mint and almond pesto, and branzino with lemon caper brown butter.
Instead of a heavy dessert course, Cheng and co. served creative confectionery bites in the museum’s Great Hall, including gold dusted truffles and chocolate dipped cape gooseberries.
As the Met Gala attendees headed off into the night, they got one last sweet reminder of the evening: Espresso and an amaretto semifreddo ‘drumstick’ cone with a golden pearl on top.