Sounds like I didn't miss much then. We got to see Blue Hill at Stone Barns (current 2 star, soon to no longer exist ) in the kitchen, as well as try one dish there (corn that was meant to mimic corn from the 1400s...pass please on that dish). It was cool to see Dan Barber checking on things here and there. We got invited back to the kitchen at Grace, which was less exciting - it was at the very end of the meal, when they were cleaning up. Azurmendi (in Bilbao) and the now-closed Hertog Jan (near Bruges, in Belgium) provided the best up-close experiences of what was happening in the kitchen.

As for Michelin-starred spots...we did order takeout from EMP recently. The price is hefty, but not that bad, especially considering that we got a roasted duck that is basically the one (but full size) that you would get at the NoMad hotel (another restaurant under Daniel Humm's purview). The chicken, as well as the rest of the food, was absolutely delicious, and the at-home prep is planned out meticulously such that all in, you don't need to spend more than an hour or so prepping everything. We also got an insulated bag with the EMP logo stitched into it that is very handy. Given the fact that the food is plentiful and delicious, but also because Humm & Co. are making meals constantly to provide to the hungry in NYC, means we will likely be ordering from here again in the near future.