Corrina Steffens-Highley, the Assistant manager at our Kent café, oversees the staff and operations at the café. When asked about the best compliment she has ever received, Corrina doesn’t hesitate: “Someone told me I have a glowing personality.” As the morning rush begins, that glow fills the café as she greets many regular customers by name. “It’s not just work to me,” she explains. “It’s like a second family.”
At the end of the workday, Corrina returns home to her first family. Hailing from a large Italian-American family, she has always found meals to be central to family life and takes pleasure in hosting meals at her home and sharing food with her extended family.
“I love to find creative uses for Macrina products,” she says. One of her recent favorites is a spin on the classic cream cheese and lox on bagels. “Our Savory Pinwheel is a lot lighter than a bagel and the flavors go really well together. Simply cut it in half horizontally, wam it gently, spread one side with cream cheese and top it with the salmon. It’s so good.”Another favorite is using the Mini Casera loaf as a soup bowl. “I cut the top off the loaf, hollow it out, and fill it with clam chowder or tomato bisque,” she says. This works well with both fresh and day-old loaves.
Corrina excels at transforming Macrina’s leftover breads into tasty appetizers. “Butter boards are an excellent starter. Basically, you soften butter and add whatever you like. Roasted garlic is great, as is lemon dill,” says Corrina. She creates crostini with old bread by slicing it, brushing both sides with olive oil, and baking them at 350°F for 10–15 minutes. The crostini are perfect for dipping into flavored butters.Crostini (or Sardinian flatbread) also work well on charcuterie boards. Corrina uses a large cutting board as a canvas. “I think of it as a big picture,” she says. “You fill in the picture with sliced meats, cheeses, olives, and crostini. In the end, it looks beautiful. It’s my art.”