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“It was a once-in-a-lifetime delight and I have no words,” chef Melissa King said the morning after the Met Gala.
The outstanding chef asked to create the first course of the Met meal that VIPs enjoyed once inside, and they were also able to attend the event, dressed as Thom Browne. Next, talk to us about how the night went.
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Who did you have ahead of you to meet?
“So many other people from the Asian network that I was excited to link up with, like Michelle Yeoh, Gemma Chan, Phillip Lim, Prabal Gurung. The total party is so surreal because you don’t know who will show up and come in and everyone is there.
How were you invited to the Met Gala?
“Marcus Samuelsson is, I would say, the culinary director, Anna [Wintour’s] right-hand man on this assignment with the Met. He walked over and temporarily said, “Hey, something’s going on, you’re going to get a message” and I got a message from Anna inviting me to participate in a culinary collaboration and create the first course at the Met. And I had no idea I was going to revel in all this, walk the red carpet and enjoy the total evening.
What did you end up creating for the first course?
“I sought to create something encouraged through my vision of America and what it is today, so I created a raw hamachi and put it in a citrus broth, more ceviche flavor with a bit of Latin influence. I covered it with a layer of yuzu. tapenade of kosho olives, which has a more Japanese-Italian flavor profile, and then drizzled it with a Sichuan chili oil, which brings my Chinese origin to the dish. I looked for it to be out of season, soft and refreshing, because I knew everyone. she was going to wear elegant dresses and outfits.
For the evening, King put on makeup herself, combed through Adam Ballheim, combed through Dana Boyer, and wore traditional nail protectors through Chrishabana Jewelry.
“I sought to raise a little bit of my culture,” he said of nail protectors. I had dipped my hand in gold.
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