THE HOT DOG STICKY RICE SPIRAL: another new item from our @papadamournyc menu (opening in just a few weeks here in NYC). Starch on starch is something that works really well in pastry, and this is no exception. When I first started dating my wife, she made me pan-seared Kurobuta pork sausage with a fried egg and dark soy sauce on top of rice. To this day, it’s still one of my go-to late-night meals or morning breakfasts, and now it’s something our family enjoys together too. For Papa d’Amour, our version is a laminated brioche spiral with a center of shallot oil-sautéed sticky rice with shiitake mushrooms and scallions, topped with seared Kurobuta sausage, honey soy glaze, and a sprinkle of furikake and nori. Served warm, with flaky and chewy textures throughout - it makes me feel right at home. See you all soon at 64 University Place…just a few weeks to go.