THIS CAFE LIFE

There’s something quietly beautiful about a well-made salad — the balance of texture, color, and flavor; aligning proteins with seasonal fruits and vegetables, sometimes grains, and tying it all together with the perfect dressing. In restaurant kitchens, we call them composed salads — thoughtful, layered dishes designed with intention. Today, they’ve evolved into vibrant, everyday meals — Power Bowls & Buddha Bowls - nourishing, creative, and endlessly adaptable.

There’s an art to eating well during a busy week — and it begins with how you prepare. The Art of the Power Bowl is a chef’s guide to meal prep made beautiful: thoughtful cooking that balances flavor, texture, and nutrition in every bite.

Some places never lose their pull — for me, that’s Ogunquit. My family spent summers at Meadowmere Resort, always in the red building, and dinner next door at Jonathan’s was non-negotiable. The trip always included Barnacle Billy’s in Perkins Cove for lobster, chowder, and rum punch.

There’s a particular kind of magic in Providence when the leaves turn: brick sidewalks, quiet galleries, and the sense that creativity hums through our little city. It’s the perfect season to plan a weekend around on of my favorite annual shows: the Little Pictures Show & Sale at the Providence Art Club 

Curated by my son — an exceptional cook in his own right — the Rising Chef Kit is what happens when skill meets curiosity. He’s constantly experimenting, refining, and finding the tools that make cooking not just easier but more intuitive. Together, we’ve gathered pieces that every serious home cook should own — not everything you could buy, but everything that earns its place in the kitchen.

The Chef’s Library from This Café Life is an ever-evolving collection of chef-recommended cookbooks — volumes that shaped how we cook, taste, and live. From The Silver Palate to Home Desserts and French Bistro Cooking, each review reflects the craft, history, and personal stories that define a thoughtful culinary library.