‘They feeding y’all like it’s Fyre Festival’: Internet reacts to Keke Palmer’s food at the Met Gala

‘This is why they don’t show y’all the food,’ the actor joked

Keke Palmer at the 2021 Met Gala (Getty Images)

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.

Palmer posted a photograph of her dinner plate on social media on Tuesday 14 September after a Twitter user asked her what was on the menu at Monday’s Met Gala.

“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, writing: “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, told 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,” one person said. 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’,” she wrote, 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), according to 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,” he said.

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.