Chefs have created consumer products for decades, but that doesn't mean it's gotten any easier. Beyond just the business and marketing of creating products, chefs also have to capture the essence of their kitchen in a bottle in a way that doesn't compromise on quality. 

Hear from a roundtable of chefs and artisans, including: Chef Stephanie Izard discussing her “This Little Goat” sauce and rub product line this summer, Chef Charlie McKenna of Lillie's Q having released a line of BBQ sauces and marinades, and barman Matthew Lindner of Crafthouse, who launched a line of bottled cocktails. The group will discuss both discuss the process of making recipes for mass production, ideating sauces based on favorite restaurant dishes, and more.