Q & A With Maida Heatter, Part 2: Starting With Dropping The President's Pies

Comments (0)


Thu, Apr 28, 2011 at 2:08 PM
click to enlarge She Likes Brownies - ANDREWS MCMEEL PUBLISHING
  • Andrews McMeel Publishing
  • She Likes Brownies

When we left off with the prolific -- and fantastic -- cookbook author and home baker extraordinaire Maida Heatter, she was telling us about her worst baking disaster. Or not telling us, actually ("You know, I can't think of a baking disaster... hold on, my sister-in-law, Connie, wants to talk to you").

She then passed the phone to Connie Heatter who lives in Maida's Miami Beach home to help out with the cooking and such (and yes, 95-year-old Maida is still doing the baking). Connie says she is taking advantage of their time together to brush up on her baking skills.

If Maida's cookbook prose is any judge (she often uses words like "meticulous" when referring to measuring out ingredients and phrases like "this should be done with care"), we suspect Maida runs a tight ship in her home teaching kitchen. Turn the page for more from Maida and Connie Heatter.

Connie Heatter: I did remember a big disaster but it wasn't [Maida's] fault. Years ago when Reagan was president, they had a big international peace conference in Williamsburg, Virginia. I can't remember what it was exactly. The Secret Service was there, and they dropped all of the key lime pie.

Squid Ink: Oops.

CH: Yes, it was one of those things that got written up in the newspapers, but not in the Food sections, in the Editorials. People were talking about it.

[Squid Ink Note: According to the Introduction in Maida Heatter's Pies and Tarts, it was the 1983 Economic Summit. Her friend Craig Claiborne, the former New York Times food writer, was in charge of the menu; he asked Maida to bring dessert. Maida and her husband had spent days bartering for key limes "for the President" from friends and neighbors in Florida to make 15 key lime pies (she bartered her brownies for some, then squeezed all the juice and froze it). She baked the graham cracker crust and drove up to Williamsburg with the filling ingredients, then baked the pies in a commissary.

After Maida gave the pies to the Secret Service, who had to taste them before serving them to the President and other dignitaries, she went back to her hotel to have a glass of wine. A reporter from the Associated Press called later that night to ask what Maida thought of the Secret Service dropping all of the pies. She was so upset she simply handed the phone to her husband. The Miami Herald quoted her as saying: "Anyone who has done so much cooking and baking has learned to be prepared for calamities all the time. It didn't upset me one bit." To which Maida says in the book Introduction: "Don't believe everything you read."]

Squid Ink: So are you a baker, too, Connie?

CH: I'm still learning. I have a very good teacher.

SI: That's for sure. What sorts of things are you all making?

CH: The things that Maida has taught me that are really good are her mom's gingersnap cookies, and I made her chocolate chip cookies for my church. That was a big hit. And the brownies. We make a lot of brownies.

SI: Sounds like it. Is it challenging to be in the kitchen with such a great baker when you're just learning?

Related Content

Now Trending


  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.
  • Milo's Kitchen: A Treat Truck for Dogs
    Milo's Kitchen, a part of California-based Big Heart Pet Brands, is taking its homestyle dog treats on the road this summer with the "Treat Truck." The dogified food truck is making stops all over the country, ending up in New York early September. The truck stopped at Redondo Beach Dog Park Friday morning entertaining the pups with treats, a photo-booth and play zone. Milo's Kitchen Treat Truck offered samples of the line's six flavors, all with chicken or beef as the first ingredient, and all made in the U.S.A. with no artificial colors or preservatives. All photos by Nanette Gonzales.