Meet the MetGalachefs! Here, an introduction to this year's 10 MetGala chefs, along with the recipes they have created for the main event
champion, while Sophia Roe hosts Counter Space for Vice TV. Roe sees the Met Gala as an opportunity to inspire change across industries. "The world looks much different now. There’s nothing to hide behind as we move through a rapidly changing world,” she explains. “Climate change, food sovereignty, global value chains, accessibility, species conservation, and industrial accountability must be the driving force in every facet of our lives, and yep, that means fashion too.
Enjoying the creations of these chefs is not just for Met Gala guests! Here, see a set of the Met Gala chefs prepare some of their favorite recipes—and follow their directions to DIY.4 cups baby yukon gold potatoes, steamed/boiled1 cup sliced version cucumbers2 clove garlic, minced finely2 tsp dijon mustardTo make the dressing, whisk together the minced garlic, minced shallot, champagne vinegar, lemon zest, dijon mustard, white miso, and olive oil until thoroughly combined.
In a large pot of salted water, add the baby Yukon gold potatoes. Boil them for around 10-12 minutes, or until tender. Drain them, and set aside in a bowl. Add the juice of 1/2 a lemon, and a 1 tsp of salt to the potatoes. Repeat this process for the green beans, cooking them in heavily salted water for 3-4 minutes, until they are tender. Drain the beans, squeeze the other half of lemon on the beans, and set aside.
In a separate large bowl, add the chopped tomatoes, cannellini beans, sliced cucumbers, 1/3 cup castelvetrano olives, and chopped herbs. Serve potatoes, green beans, and tomato/cucumber/olive mixture on a large platter. Top generously with dressing, plenty of cracked black pepper and lemon zest.Sign Up Now
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