French Kendall’s Brasserie”s New Mexican Specialties Welcome John Leguizamo’s “Latin History for Morons”

French Kendall’s Brasserie welcomes John Leguizamo’s “Latin History for Morons” with Mexican specialties.  The highly respected restaurant with Los Angeles legendary Executive Chef Jean Pierre Bosc in the kitchen is just the place to do this.   Chef Bosc, incorporates fresh local ingredients into his French dishes with the  the distinctive touches he brings with him from his home in Lyon, France, the heart of the country. 

Latin specialties include cocktails and dishes.  The History Latina Margarita is prepared with Silver Tequila, Jalapeno, Agave, Lime Juice, Orange Wedge, and a Tajin Salt Rim you can’t go wrong! This variation of a classic margarita brings the heat with the added jalapeno twist and latin flare with an orange wedge.  A Chilled Brentwood Corn Bisque is a chilled soup is perfect for the current Indian summer evenings. The cool flavors of mango, avocado and cucumber compliment the Jumbo Lump Crab Cake and Corn Bisque for a dish that will leave you feeling cool as a cucumber.

Critics call the show, “uproarious, uncensored, and undeniably entertaining, Latin History for Morons is the show we need right now: a night of eye-opening historical narrative courtesy of Tony^® and Emmy^® Award winner John Leguizamo. The self-professed ghetto scholar schools America on Cinco de Mayo—no, it’s not the Latino Fourth of July—and every other aspect of Latin history they’ve misunderstood and forgotten to create a heartfelt and funny tribute. From a mad recap of the Aztec empire to stories of the unknown Latin patriots who won American independence, Leguizamo breaks down the 3,000 years between the Mayans and Pitbull into 110 irreverent and incisive minutes.

Jean Pierre Bosc, the former owner of the now shuttered Cafe des Artistes and Mimosa, has joined the Patina property, bringing with him a Michelin-star heavy history that includes a job at Jean Paul Lacombe’s Leon de Lyon (Bosc was born near Lyon) and stints with fellow French chefs including Paul Bocuse, Michel Chabran, and Michel Rostang, the latter two later sharing his kitchen over guest stints at Santa Monica’s former Fennel. Bosc says in a statement that he’d missed the kitchen, finding that “So much of being a restaurateur required me to step away from what I loved best- cooking.” He’s now adding his own charcuterie to the menu at Kenbdall’s and dishes like a cod brandade cake with piquillo pepper coulis and Marseille bouillabaisse.