PLANT-BASED DINING
“I challenged myself to stop eating trash. I tend to gravitate to ready-made foods — as long as I don’t have to cook it.” Brian Igarta, chef, Melange Eatery in Medford
JAMIE LUSCH PHOTOS / MAIL TRIBUNE
Brian Igarta, co-owner of Melange Eatery, prepares a vegan cheesecake.
LIVING FLAVORS Chef of plant-based Melange Eatery in Medford espouses a raw vegan diet
By Terri Harber Mail Tribune
B
rian Igarta is the chef and co-owner of Melange Eatery in Medford. The restaurant’s menu describes Igarta’s Asian-fusion dishes as “nourishing, plant-based meals” and “a palette of living flavors.” His Sushi Rolls, Thai Curry Bowl and Maui Tacos are some of the more popular items at this organic, plant-based restaurant that also features desserts and freshsqueezed juice creations. The menu also includes several
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Gluten-free pumpkin spice cupcakes are for sale at Melange Eatery in Medford.
dishes that are grouped under the heading “Rawsome.” A favorite among these raw food offerings is a burger wrapped in a lettuce and cabbage leaf. The patty
is made from sprouted buckwheat, seeds and veggies. Toppings include avocado, cashew cream, tomato, cucumber and live ketchup — a raw cultured condiment. On the side is a bowl of fresh kale with lime-tahini dressing. Igarta, 55, grew up on Maui, and his culinary training centered on French and Japanese techniques. He has prepared plant-based dishes for more than 20 years. He has also written vegetarian cookbooks and teaches classes about healthful cooking. Igarta stopped eating meat nearly 35 years ago and has been a vegan for more than two decades.
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4/23/2022 12:46:06 PM
