The other night, we hosted an informal gathering to say thank you to all of the Adopt-A-Beehive donors. We also featured our newest sous chef at the Pineapple Room, Michael Leslie, a couple of honey based pupus, Michell Karr, our pastry chef, and her honey desserts, Mark Shishido, our wine director, and a couple of honey drinks, as well as the private label selections we poured. I did a couple of dishes as well. During the event, I walked over to the other side of the room, saw the wasabi potato salad, brought it back to the table I was cooking on and combined two dishes, let our staff sample it and got a thumbs up from everyone. A lot of dishes happen by accident, or simply by combining two or more components together. We were in moment, and that made it possible for the creation of something very ono.