Technique: Turn an Order Mishap into Orange-Wasabi Honey Ferment

The Wit Hotel, Chicago, Illinois

It started with a screw-up on my part. We were doing sushi for two hundred people, and I called my supplier and asked them to throw in three pounds of fresh wasabi with my order. But then I wound up spending $400 on wasabi that didn't even make the sushi table because we were all so far behind that day.

So, great. We didn't charge the customer for the wasabi, and I had way more than...