Voted Best Dessert at Piper/Keller’s Amber Lab, Ryan Farr’s Bacon Scented Brioche Bread Pudding with Amber Sabayon raised the bar for sophisticated Amber recipes. Excited by the response to his creation, the Fifth Floor chef endeavored to concoct a savory dish infused with Amber.

A virtuoso in the kitchen, Farr fashioned an unparalleled dish: Amber Glazed Artisan Foie Gras, complemented by candied ginger and toasted cinnamon. An instant hit, the rich delicacy was placed on the Fifth Floor’s menu as a tempting first course.