Over the weekend I was cooking in Kansas City, for a Friends of James Beard dinner at The American Restaurant. We closed the doughnut shop for this trip. But a weekend without making doughnuts now gives me the jitters. I am attached to the process and pleasures of sharing my doughnuts with others on a regular basis. In order to feed my addiction I arranged to prepare our buttermilk lime glazed and cinnamon sugar doughnuts at the dinner. Going into the event I was not sure how we would integrate the doughnuts. As the planning unfolded it became clear that the doughnuts would become the petit fours. In order to achieve my dream of sharing doughnuts I enlisted the many chefs at the event to lend a hand in doughnut-land. With their help we were able to drop trays of glazed lime and warm cinnamon doughnuts to the 120 guests. And there were plenty of doughnuts along the way from breakfast to nightcap to fuel us in my slightly twisted mission.