Next Generation Project
You may notice some small but important changes in the café over the next few weeks. Next week (May 3-7) we will install a six burner gas stove/oven/hood system and make a few modifications behind the bar. Next, we will be upgrading our food menu. This is the brainchild of Rob Bland, the new executive chef of Café Helios. That’s right—our own chef! Rob is a Virginia native who was trained at the Culinary Institute of America and has cooked in some of the great kitchens in the U.S., Europe, Australia and New Zealand. Rob will be assisted by sous chef Greg Gettles. And wait until you see the menu these guys have created! Simple fare, excellently prepared with fresh ingredients (local, when they can get them and some from the Helios gardens). Rob’s dishes will be one more step in Helios offering a selection of high quality, locally-sourced products (like Counter Culture coffee roasted in RTP or Kim Hammer’s Bittycakes made 10 minutes from the café). Suffice it to say that those of us here have less and less interest in eating at home anymore.
For our long timers, don’t be alarmed. Much of our existing menu will remain, particularly in the morning, as will all of our great Helios staff. The dinner menu will begin at midday, with sandwiches available until 5 pm. You will continue to order and get your drinks at the bar, and we will bring your food to your table when it’s ready. Simple. New menu should be available beginning the week of May 10.
As we begin our ninth year, please consider these improvements as our thanks to you, our great customers.
-Gray Medlin