Miescisko's associate publisher Sean K. Sullivan, editor-in-chief Newell Turner, senior vice president, publishing director Kate Kelly Smith, and designer Mick De Giulio welcome the crowd to Kitchen of the Year. They also show a document from New York City Michael Bloomberg, who proclaimed it Kitchen of the Year week.
Gabrielle Hamilton of New York's Prune kicks off the first day of Kitchen of the Year with a cooking demonstration: white gazpacho and chilled beet borscht.
The chef from New York's Landmarc restaurant serves up beer can chicken with herb butter, roasted summer salad with charred corn, grilled asparagus, and scallions with red onion and sherry vinaigrette.
Darryl Robinson, also known as DR Mixologist, created specialty cocktails for the guests at the Monday evening event.
The Food Network star co-hosted the opening night gala.
Jesse Schenker of Recette restaurant in New York tries out the Gold 30-inch electric induction cooktop while making burrata grilled cheese sandwiches.
Kitchen attendees sampled lobster spring rolls with a chipotle fruit relish dreamed up by Paul Smitala of and Blackwolf Run Golf Course in Wisconsin.
No need to track down their New York food truck. Guests snacked on Maine Finnan Haddie gratin prepared by Ben and Luke of Luke's Lobster right at the kitchen.
Organizational professionals from give the crowd some smart storage tips.
A representative from answers questions from a visitor.
Josh Kilmer-Purcell and Brent Ridge, from Planet Green TV's The Fabulous Beekman Boys; dished out some roasted beet and watermelon in a shell made from Beekman Blaak cheese from their Sharon Springs, New York farm.
Jason Roberts of The Chew gets some help from the audience while creating a Thai fish salad.
Carla Hall from The Chew stopped by to create BBQ pork tenderloin sandwiches with beet, carrot, and cabbage slaw and spicy lemon vinaigrette.
Visitors sampled roasted peach and Bing cherry cobbler prepared by Julie Elkind of New York's BLT Restaurant Group.
sponsored a dance break with performers doing (what else?) the robot.
A Scandinavian take on a classic American burger, Marcus Jernmark of New York's Aquavit whipped together hand-cut Scottish salmon sliders with curry remoulade.
Monica Teague from gives a tour of the kitchen appliances.
A representative from , which did the countertops in the pantry, displays some beautiful wood samples.
The chef and restaurateur cooks up Korean-style grilled skirt steak and corn raita salad, pan-roasted lobster and corn spoon bread along with white peach and feta salad.
Miles Angelo of the Aspen, Colorado, Caribou Club shows the audience how to make duck capelletti forestiere.
Reader Juanita Malone claimed the first place prize in America's Ultimate Strawberry Jam Contest, thanks to her winning recipe, Juanita's Strawberry Jam.
Marybeth and Devin Mills from Peekamoose in Hudson Valley, New York, prepare a house-made goat sausage with beet confit, wilted beet greens, fennel puree, and goat cheese espuma.
Laura Pensiero of Hudson Valley's Gigi Trattoria prepared farm-fresh Hudson red creamed corn.
The crowd tried refreshing orgeat lemonade by mixologist Derek Brown of The Passenger in Washington D.C.
Nancy Olson from New York's Gramercy Tavern made a sweet treat of strawberry shortcake with strawberry jam and ice cream.