‘Those are things I’m not particularly fond of’: Met Gala’s host Anna Wintour has banned these three basic ingredients from the event’s menu

For years, Anna Wintour, Vogue’s editor-in-chief and the host of the Gala, has imposed strict food rules that dictate what guests are served. These restrictions are not about dietary trends or allergies—they reflect Wintour’s personal preferences.

In a conversation with Jenna Bush Hager on The Today Show last year, Wintour revealed her banned list for the event: “Those are three things I’m not particularly fond of,” she said, referring to garlic, onion, and chives. While the absence of these ingredients may seem surprising — especially given their foundational role in cooking — they’ve been off-limits at the Met Gala.

But, how do dishes maintain flavour and depth without them, especially when cooking for a high-profile event? 

Kanikka Malhotra, consultant dietician at Health Pepper, tells indianexpress.com, “The culinary world depends heavily on garlic and onion ingredients and chives because these base foods deliver special flavour combinations that memory-making dishes require. With creative approaches, it is possible to achieve delicious, involved flavours during times when these ingredients have to be omitted due to allergies or dietary needs or special event requirements.”

Onion, garlic, and chives are banned from the Met Gala menu (Source: Freepik)

Fresh herbs are our best friends here. Think thyme, parsley, dill, tarragon, or even mint and cilantro. They add bright, aromatic layers that can really lift a dish. “Spices like cumin, coriander, and smoked paprika bring warmth and depth, while a pinch of asafoetida (a spice often used in Indian cooking) can surprisingly echo the savoury notes of onions and garlic-just use it sparingly.” 

Umami-packed ingredients like mushrooms, sun-dried tomatoes, or even a splash of soy sauce (if appropriate for the cuisine) can also help. 

Non-preference-based reasons (like breath, digestion, or lingering scent) that might influence a host to ban these ingredients

Malhotra says, “Science-based performance reasons exist for hosts to eliminate garlic onions and chives from formal gatherings even if personal taste preferences are not the main consideration. Strong lurking smells characterise these ingredients because they contain sulfur compounds. Consuming these foods leads to blood absorption of their sulfur compounds which keep delivering odors through both your skin and breath throughout multiple hours. The strong odour of ‘garlic breath’ stays persistent which makes it difficult to eliminate through brushing and using mints. “

At high-profile gatherings-think red carpet events, galas, or important business dinners-guests are often in close quarters, having conversations, taking photos, and sometimes even giving interviews. “In these situations, hosts would want to avoid anything that might cause lingering odors or make guests self-conscious about their breath. It’s also why you’ll sometimes see parsley or other leafy herbs left out, since they can stick to teeth and show up in photos,” notes the expert.