- Special Sections
- Public Notices
The first time I had Steak Diane was years ago at a fancy restaurant. Popular back in the ’50s and ’60s, when and where it actually came about is unknown.
New York City is probably the best candidate for the source of Steak Diane, but which restaurant was the birthplace would be difficult to identify.
The top culinary trend of that time was dishes that could be flamboyantly prepared tableside. I remember being really impressed with the theatrical antics arising from the flambéing of the cognac that was used to make the sauce.
Click the question mark below to see where your account ID appears on your mailing label.
If you are new to the award winning Brunswick Beacon and wish to get a subscription or simply gain access to our online content then please enter your ZIP code below and continue to setup your account.