Tepache Sorbet, Coconut Espuma, Raspberry Gel, Mint Oil | Pastry Chef Casandra Perez-Martinez of Comedor

Nixtamalized Tomato, Tomato Water, Raspberry Consommé, Tomato-Raspberry Granita, Fennel Flower | Pastry Chef Sophie Hau of Californios

Lemon, Orange, Raspberry-Cinnamon Syrup, Hibiscus Ice Cubes | Bartender Bobby Heugel of Anvil Bar and Refuge

Tequila, Raspberry Eau De Vie, Calpico, and Lime | Bartender Alex Jump of Death & Co.

Fennel Custard, Raspberry Madeira Sauce, Olive Oil, Fennel Fronds, and Sea Salt | Pastry Chef Annie Coleman of Tail Up Goat

Gin, Lime, Grand Marnier, Passionfruit, Raspberry, Orange Bitters | Bartender Rudy Abreu of The Citadel

White Chocolate-Coconut Tuile, Raspberry-White Chocolate Glaze, Dulce de Leche Sauce, Raspberry Compote | Pastry Chef Diane Apostolacus of Capitale

Chocolate Cake, Raspberry Glaze, White Chocolate Cream, Raspberry Compote, Lychee, Grapes | Pastry Chef Oriol Balaguer of Oriol Balaguer

Pastry Chef Jennifer Yee of Resurgens Hospitality

Pecan Praline, Bourbon Syrup, Raspberries | Pastry Chef Sarah O'Brien of Little Tart Bakeshop

Mascarpone, Raspberry Rose Meringue, Raspberry Filling, White Chocolate | Pastry Chef Catherine Schimenti of Baked by the Ocean