It’s been a busy two-and-a-half years for The Library Cafe (TLC) owner Daphne Berta. With a recent expansion and a new chef adding more delicious tastes to the menu, she feels like she’s — ahem — writing the next chapter of her eatery on the ground floor of the Auburn Public Library.

Since it opened in late 2009, TLC, which specializes in sandwiches, soups and salads, has become sought after in the community for its catering at such things as corporate trainings, business breakfasts and staff luncheons, as well as the seasonal fresh tastes it offers at local events like Art Walk Lewiston Auburn and The Dempsey Challenge.

“It is nice to be part of a community. I’ve never had that before,” says Berta, adding, “Tell me when and where, and I will bring it. It is great to be associated with something so well received in the community.”

A few months ago Berta doubled the cafe’s seating capacity by adding a modern-yet-cozy room perfect for small meetings. It offers an informal and relaxed atmosphere, with book shelf-inspired walls and a mounted, flat-screen monitor for multimedia capabilities.

And TLC, as the cafe is known, recently added Les Heaton as part of the expansion. “We are very fortunate to have Chef Heaton,” says Berta.

Heaton says he is honored to be the new chef at TLC and is enjoying working close to his home and wife in Auburn after commuting for many years. He grew up in the restaurant industry, and his more than 20 years of experience have taken him from California to Florida, New York, Texas and Hawaii.

In 1994 he was working for Bon Appetit Management Co. and had the opportunity to cook alongside private celebrity chefs and even White House caterers. Each new experience has helped him develop his own culinary point of view. “I received a culinary education you can’t buy. I also learned I really love to cook,” he says.

TLC’s standing menu features breakfast offerings and luncheon sandwiches, paninis, soups and salads — all named for various authors, of course — while regulars look forward to the cafe’s daily specials. Heaton is the new mastermind behind those — a culinary artist of sorts.

When exploring a new recipe, Heaton uses fresh ingredients as his inspiration and, by working with a broad food palette, creates thoughtful yet simple dishes that offer a clean taste. Working with food’s distinct flavor notes can lead a chef to unexpected and wonderful combinations, Heaton says. Discovering these flavor profiles is how he develops his specials, like his Champagne Avocado Soup.

“When you start combining more than five flavor profiles they start to muddle. It’s important to taste each note of each dish,” says Heaton.

With her new chef dreaming up such fare as his recent Thai Cucumber Noodle Salad, Berta says Heaton’s kitchen talents and presence interacting with patrons in the front of the house are tremendous assets as the cafe writes its own history.

“It’s just the beginning,” she says.

Ogilvie Wrap

Ingredients (serves 4)

2 cups pulled chicken breast

1/4 cup raisins, chopped

1/4 cup walnuts, chopped

2 cups mayonnaise

1/4 cup maple syrup

2 tablespoons Dijon mustard

1 tablespoon cooking sherry

2 teaspoons minced garlic

After cooking boneless, skinless chicken breast your favorite way, pull apart into bite-sized pieces. Make maple mayo by combining remaining ingredients in a bowl. Blend in chicken.

Choose your favorite 10- to 12-inch wrap (whole wheat is suggested). Put one-fourth of the mixture in the center of the wrap, cover with two leaves of green leaf lettuce or your favorite greens. Fold one side over the fillings, fold in the right and left “tails,” then complete the roll and slice in half.