Ko’olau Ballrooms keeps its menu fresh and exciting for every event

Koolau Ballroom

Every few months, Executive Chef Jim Gillespie from Ko’olau Ballrooms works with his staff to re-energize his menus. He’s always coming up with fresh, new recipes that cater to every event.

For more information, please visit www.koolauballroom.com.



Asian Pesto Chicken with Wasabi Cream

4 chicken breast, skin on

Asian pesto
1 ½  cups chopped Chinese parsley
¼  cup chopped green onion
¼ cup grated parmesan
1 Tbsp chopped garlic
2 Tbsp chopped ginger
½ cup macadamia nuts
¼  cup sesame oil
½  cup vegetable oil
Combine ingredients in a food processor and process until smooth.

Wasabi cream
1 Tbsp prepared wasabi
½ cup sour cream
1 tsp lemon juice
1 tsp shoyu
Pinch of salt
Mix ingredients until smooth.


Toss chicken with Asian pesto. Marinate one day. Sear skin side down first and cook until skin is crispy.  Turn over the meat and sear on the opposite side.  To finish, bake in an oven proof pan at 325˚ until done, about 18-20 minutes (internal temperature of 170˚.) Place on a plate. Lace with the wasabi cream and garnish with Chinese parsley.