Vodka, Skinos Mastiha Liqueur, Lime Cordial, Blueberry Liqueur, Prosecco | Bartender Saquan Jenkins of Coterie

Cypress Grove Humboldt Fog Goat Cheese, Brown Sugar, Honey | Pastry Chef Warren Schwartz of Magpie’s Softserve

Gin, Empirical Symphony 6, Bitter Blueberry Cordial, Mezcal, Sherry, Fermented Honey, Elderflower Liqueur | Bartender Ramsey Musk of Accomplice Bar

Strawberry Filling, Butterfly Pea Icing, Pineapple Drizzle, Freeze-Dried Mixed Berries | Baker Ashley Huston of Dreamworld Bakes

Brown Sugar Crust and Blueberry Jam | Pastry Chef Michael Lagasse of Salt Yard at the Canopy Hotel

Poached Blueberries, Mint Oil, Sesame Tuile | Pastry Chef Harper Zapf of Lord Stanley

Whipped Vanilla Ricotta, Blueberry-Poblano Jam, Prosciutto, Basil, Sourdough Bread | Chef Carrie Baird of Fox and The Hen

Blueberry Glaze and Lemon Zest | Baker Shawn Bergin of Bakery Four

Caramel Corn and Blueberries | Pastry Chef Saura Kline of Local Jones at Halcyon

Maple Sugar, Wild Rice, Blueberries | Chef Sean Sherman of The Sioux Chef

Pastry Chef Jennifer Yee of Resurgens Hospitality

Wild Mushrooms, Blackberry Preserves, Venison Jus, Sweet Herbs, Pumpkin Seeds | Chef Jason Bond of Bondir

Oloroso Sherry, Bols Genever, Gin, Blueberry Rooibos-Claret Syrup, Citrus, Bitters | Bartender Madelyn Kay of VOX Table