There was a time—one that persists in some dark corners of the culinary universe—when kitchen and bar developed their menus in isolation. Now a new generation of chefs and bartenders are collaborating on menu development with the goal of delivering to guests a holistic, i.e., solid and liquid, dining experience. And in the process, they're both reinforcing and evolving their respective crafts. Join us for a lively panel discussion featuring industry professionals from across the culinary and mixology spectrum.