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Hay-Adams Hotel Adds A Classic To Its Menu: Baked Alaska

Ever since legendary chef Charles Ranhofer created Baked Alaska at Delmonico’s almost 150 years ago, it’s been an iconic American menu classic. It used to be hard to make, but now with good freezers and great ovens and electric mixers for the meringue, it’s a snap. Tremendous bang for the buck and to this day, no dinner party finale impresses guests quite as much as a blazing Baked Alaska.

This rendition of the ice cream-filled classic is from chef Frederic Legret of The Hay-Adams Hotel. Photo by Leah Snider.

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