The Mastermind Behind Ko‘olau Ballroom’s Cuisine

Sponsored by Ko'olau Ballrooms

Tucked away on the Windward side of O’ahu is a spectacular venue fit for any event. From an elegant gala to a family-style luau, Ko`olau Ballrooms can make your affair chic and refined, or fun and festive. But, as we all know with any good party, it starts with good food. We introduce you to the chef behind every menu at Ko`olau Ballrooms.

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Steak Diane

4 ea 6 oz New York steak
1 Tbsp butter for cooking
Salt and pepper

For sauce
¼ tsp chopped garlic
½ Tbsp chopped shallot or sweet onion
2 oz brandy
1 tsp Dijon mustard
1 oz demi glace
1 oz cream
1 Tbsp butter
Worcestershire sauce
Chopped parsley
4 mushroom caps

Season the steaks on both sides with salt and pepper. Heat a sauté pan to medium high heat. Add the butter to the pan and swirl it around to melt. Place the steak in the pan to sear for about 2 minutes. Reduce heat to medium and continue to cook for 5 minutes. Add in the mushrooms and cook with the steaks until they are done. Turn over the steak and continue to cook for 4 minutes. This will give you a medium steak. Shorten the time for a rarer steak and lengthen the time on lower heat for a more done steak.

Transfer the steaks to plates. Dump any of the remaining fat and return the pan to the stove over medium heat. Add the butter and allow to melt. Add the shallots and sauté until the shallots are translucent. Deglaze by adding the brandy. Allow the brandy to reduce by half. Add in the mustard and demi-glace. Bring to a simmer. Add in the cream and bring to a simmer. Allow the sauce to reduce by 1/3. Finish by whisking in the butter until the sauce is smooth. Season with a dash of Worcestershire and parsley.