Because of all the interest generated by my post on the chocolate and bacon bar, a story in the Chicago Tribune about a new restaurant trend, savory desserts, caught my eye. Specifically this quote:

Some Chicago pastry chefs are turning away from sugary favorites in favor of meal-ending treats that are more on the savory side. Tim Dahl, the pastry chef at Blackbird, has helped develop a dessert menu that includes mission fig beignet with raspberries, and butterscotch and bacon ice cream. His first attempts at bacon and mustard ice creams weren't as successful.

Then I came upon the cookbook pictured, Savory Sweets by Amy Felder, which was published this year, pointing out that with fusion cuisine more and more chefs are experimenting with ingredients that aren't traditionally associated with dessert. ...