The best place for a person seeking a memorable dining experience is in San Diego and specifically Escondido. Unlike other places where all restaurants go for an ultra modern and almost sterile look, Escondido offers the old fashioned country look and cuisine. Most reputable is the French laced cuisine from the renowned French Chef Master Patrick Ponsaty.
Ponsaty is one of the two chefs in San Diego who hold the prestigious title Master Chef of France. He describes his style as French. In his career life, he has received honors. He has been responsible for training Gavin Kaysen who became 3rd in rank for the National Trophy of Cuisine and Pastry in Paris. Ponsaty earned his prestigious title when he was working at Rancho Bernardo Inn.
Patrick Ponsaty is now the chef at Bellamy’s and will move to Ranch at Bandy Canyon upon its completion. These two places are part of the mini-empire that the renowned business leader Brian Bonar is creating. Bonar started with creation of the bistro Bellamy. He sought staff for his restaurant from El Bizcocho at Ranch Bernardo Inn.
El Biz had announced plans for making major changes for its staff and style and Brian Bonar seized the opportunity to acquire the best chefs and staff in town. He had grown fond of the cuisine at this restaurant and thus he sought the renowned chefs. He hired Trevor Da Costa and Mike Reidy as the executive chef. Bellamy offers California cuisine that is laced with French style.
One can expect a great menu and mouth watering dishes at Bellamy’s. An article published in San Diego Magazine with regards to Brian Bonar describes part of the dishes as, corn soup ‘blended with crème and given Basque treatment with espelette peppers, the liquid silk is served cold over a scallop ceviche with ginger, cilantro, lime juice and olive oil.’ The serving includes parsley-cream risotto with poached salmon and shaved summer truffle that is made crunchy with sea salt.
It is only at Bellamy that you can get an exclusive mille-feuille that is topped especially with bruleed apple slices over layers of smoked eel and liver confit in pork fat. This is a creation of Ponsaty and Reidy. The servers at Bellamy’s are courteous and provide a well informing description of the course they serve with some helpful tips on how to perfectly eat a certain meal.
According to White Pages, Brian Bonar’s latest project is the Ranch at Bandy Canyon. The ranch is a 144 acre property which dates back to the 1880s. In his remodeling project, Bonar maintained the adobe structures. He aims to turn this property into a four-star event destination. He employed Ponsaty as the marquee chef and Ponsaty is already designing his dream kitchen there. Bonar is a successful entrepreneur and financial executive with a background of Technical Engineering.
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