Putting a new spin on food part of his passion
Rich Levy doesn't follow recipes. In fact, any recipe given to him is butchered -- and he loves it. As Head Tomato at Chicago's Salad Spinners, Levy rocks the traditional salad boat by combining new and interesting ingredients. A native of South Africa, the Chicago resident takes pride in his trials and errors, doesn't mind taking a chance, and loves "flying by the seat of his pants."
What exactly does the title Head Tomato imply? I am the founder, president, owner, operator, chief cook, bottle washer and more. I do everything and all of the above.
How did you get into cooking? I went at it in a roundabout way, receiving my degree in business and then becoming a food analyst. I had this great idea for a meat pie bakery but after about a year I saw that it wasn't working. I am not traditionally trained, but I am a foodie.
What have you learned from that early disappointment? You have to get right back up when you get knocked down. In fact, start getting up when you feel yourself even beginning to fall.
What influences you? Owning a restaurant in Chicago right now is like being a musician in 1960s Liverpool. I'm walking with giants.
So what do you have against recipes? If you can try something new, why wouldn't you? I like to mix things up and inspire people with every opportunity I have. It's perfectly acceptable to put grilled corn on a salad, but what about popcorn?
What are some of your favorite and most trusted ingredients? Bleu cheese, caramelized onions and anything spicy.
What is your favorite food? I am a huge fan of Indian cuisine. I'm going to India for two weeks on a culinary journey and would love to apply what I learn to Salad Spinners.
What is one unusual but popular item you put on a salad? There is a company named Milk and Honey that makes this outstanding granola. Well, I'm putting it on my salads and it is dangerously good.
What is the best part about your job? I love having the ability to do something without having to get permission. I put together a program called Spinner Size Me, and gave 40 people free lunch at Salad Spinners for 12 weeks. At the end of the trial, each of the remaining participants had lost on average 8 percent of their body fat and the winners lost 35 pounds. It's great being able to go with any idea I may have.
Do you have any hobbies? I am a huge safari enthusiast. I try to get back to Africa as often as I can and will be going on a tiger safari in India. I'm also into photography and aviation, and I like to say that I minored in rock and roll!
Do you have any plans for the future? I'm going to revisit my meat pie project -- that's a promise!
Tell us about this recipe. The Mesquite Smoked Turkey and Avocado Wrap is delicious. It is one of the newest items on our menu and is very easy to make. Don't be afraid to change it up!
The key is getting the freshest bread you can find. Go to the bakery at 5 a.m. if you have to but don't use frozen pita bread and never use a tortilla as a replacement. You can even use slightly stale pita bread and microwave it for a couple seconds before using it. Also, use whichever kind of turkey you like, be it Thanksgiving- style or roasted.
Try this at home or at one of Salad Spinners's four Chicago locations: 200 W. Monroe St., (312) 269-5300; 200 E. Randolph St., (312) 861-1740; 223 W. Lake St., (312) 422-0701); 300 S. Wacker Drive, (312) 386-9432.
Mesquite Smoked Turkey and Avocado Wrap
3-4 ounces of sliced mesquite-smoked turkey
1 ounce field greens
2 ounces sliced avocados
2 ounces diced cucumbers
5 sliced grape tomatoes (cut in ½)
2 ounces diced red onions
2 ounces low-fat peppercorn ranch dressing
Pita bread
Mix turkey, greens, avocado, cucumber, tomatoes, onion and dressing together in a large mixing bowl. Pour into the center of a freshly baked thin pita. Fold over the edges and wrap like a burrito. Cut in half and serve.
Serves one.
Rich Levy, Salad Spinners, Chicago