New Montclair restaurant mixes food and science

New Jersey residents who need a break from their holiday shopping can now duck into Adara, a new restaurant in Montclair that serves up globally inspired food prepared in some unusual ways.Chef Trey Ghoshal, who reigns supreme in Adara, is a big proponent of molecular gastronomy, which includes some progressive techniques like foaming clam chowder with soy lecithin, an egg derivative, or smoking salad with a machine referred to as "the smoking gun."Another unusual item on Adara's menu is cranberry sorbet served with tahini ice cream that had been frozen with liquid nitrogen. While some people in the food industry discredit molecular gastronomy as cooking, Ghoshal says chefs should keep up with the times.

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