Breathe Magazine

When Ellie Basch opened Savor in 2008 in Richmond’s repurposed Corrugated Box Building, she did so with green intentions. From composting and recycling to her “no bottled water” policy, the Indonesian native does what she can to make up for her carbon footprint. Before starting Savor, Ellie launched Breadwinners, a local non-profit initiative that assists women in getting their food businesses off the ground. Now with her own business, she continues to support the community by using local products and services whenever she can, and assisting area charities. We caught up with Ellie to find out what’s cooking, both in and outside her kitchen.

She slices, she dices, she reduces her earthly impact and runs marathons. Photo: Tiffani Sunshine Photography

Where did you learn to cook?
Growing up, I learned from helping my mom at her catering company in Indonesia. In 1999, when I decided to cook for a living, I learned most of my skills at The Southern Inn Restaurant in Lexington, Va.

What’s your favorite kind of food to make?
I like cooking all kinds of food and cuisine—I like being creative. Over the years, my cooking “style” reflects my upbringing in Indonesia (use of spices and herbs) and my training in French classical cuisines. I take familiar foods and update the spices/herbs/seasonings to my own likings.

At home, though, I like cooking simple: pasta with fresh tomato or basil pesto sauce, rice with stir fry, roast chicken with potatoes and root veggies. Being in the kitchen 50-plus hours a week, my cooking at home is either fast and furious or slow, self-braising in the oven.

What could you eat every day?
Jasmine rice. I grew up in Java, eating rice every day, three times a day.  I never tire of rice.

What’s the concept behind Savor?
I want to provide a breakfast and lunch place where people can enjoy a meal that is all quality: tasty, healthy, filling but not heavy (who wants a food coma when you get back to the office after lunch?) in a friendly atmosphere where professionals, friends, people of all ages would feel welcome.

What are you passionate about outside the kitchen?
I love running. My husband and I are involved in the Richmond running community— we’re coaches for a couple of training teams and Savor hosts running club socials, serves as a race headquarters, etc. I also enjoy movies, reading, making little crafty projects and tooling around my flower and herb garden.

How do you fuel up for a long run?
For a long run, I eat a banana or half-cup of Greek yogurt with honey before the run. During the run (if I do a 12-plus mile run), I like pretzels and gummy bears chased by a sip or two of Powerade or GU 2 O. In a marathon, I fuel up with Chocolate GU on mile 10, 16, 22. It’s like a ritual for me now.

What are the can’t-live-without items in your home kitchen?
Good Kosher salt and sea salt, extra virgin olive oil, Microplane zester, eight-inch chef knife, jasmine rice, a box of pasta, chocolate (to nibble) and all kinds of nuts—I love them for cooking and eating.

What gets you going in the morning?
It may sound cheesy, but I look forward to going into work every morning. I love the work, the people I work with and the customers we serve. Although, a five-mile run with my running buddies at 5:30 a.m. starts my morning right three times a week, too.

How do you unwind at the end of the day?
My husband and I check on each other around 6pm to see what the dinner plan is. Usually I have time to start something in the oven or we go out or eat leftovers, which leaves me time to take Biscuit [the dog] on a walk around the neighborhood.

Any exciting plans for spring?
My mom is visiting from Indonesia and she is teaching me how to cook Indonesian food properly. We are doing Indonesian Night every Wednesday until the end of March. After running the Monument 10K (March 27), I’m going to accompany my mom home. We plan to travel to a foreign country or two on the way to Indonesia for a mother/daughter trip. And a second location for Savor is in its early planning stage, so that will keep me busy in the next few months.

Learn more about Savor’s green business practices and local provisions at savorcompany.com

ellie’s award-winning signature salad!
OLIVADO CITRUS SALAD

Salad:
• 1 ruby red grapefruit, cut into segments, sliced or chopped, pith removed
• 2 navel oranges, cut into segments, sliced or chopped, pith removed
• 2 blood oranges (when available), cut into segments, sliced or chopped, pith removed
• 1/2 small red onion, freshly sliced
• 1 tablespoon fresh basil chiffonades (thin ribbons)
• Haas avocados, ripe but firm
• Watercress, arugula or other peppery green

Olivado-Lime Dressing:
• 2 tablespoons freshly squeezed lime juice
• Zest of 1/2 lime (about 1/2 teaspoon)
• 1/2 teaspoon Dijon mustard
• 1 garlic clove, minced
• 2 teaspoons honey
• Pinch of salt
• 6 tablespoons of Extra Virgin Olivado Oil

Dressing: In a small bowl, place lime juice, zest, Dijon mustard, garlic, honey and salt. Whisk until salt dissolves. Taste and adjust the balance of acid, sweet and salt. Add one tablespoon of Extra Virgin Olivado Oil at a time and whisk to form smooth, velvety dressing. Cover with plastic wrap; refrigerate while preparing salad.

Salad: Place the segmented, sliced or chopped citrus in a bowl. Add the red onion slices and fresh basil. Toss to mix. Cut avocados in half lengthwise. Remove pits using a small spoon. Scoop out flesh from skin using a large spoon; place on a cutting board and cut into large chunks. Carefully transfer slices into a bowl. Drizzle 1 teaspoon of Olivado-Lime Vinaigrette over them. Rinse and dry the pepper greens. These will be used to garnish the salad. Place the citrus on the plate. Scatter the avocado over the top of the citrus. Garnish the citrus and avocado with the peppery greens. Drizzle 1 to 2 tablespoons of Olivado-Lime Dressing over the salad. Serve immediately. Serves 4.