> The food is still the baby of classically trained chef Mark Monette, but he has a young protege in Chris Royster, 24, who likes to dabble in molecular gastronomy — in a somewhat understated, Flagstaffy kind of way. That might mean that the broth for a tomato consumme will be clarified with gelatin, rather than the traditional egg whites. Or that a ginger infusion that adorns a foie gras appetizer will be thickened with xantham gum rather than reduced, resulting in a fresher, more vibrant flavor.