Brian's Luxurious Fry Bread

In a hotel room with limited cooking options, Brian improvised by making fry bread using the potato flakes. He mashed and dehydrated boiled potatoes and rehydrated them to make the dough. He used an induction burner and a cast-iron pan to fry the dough into horn shapes. To elevate the dish, Brian served the fry bread with foie gras from a high-end meat shop in Toronto and drizzled it with organic maple syrup.