“Do it with passion or not at all” has always been chef Rafael Palomino’s motto, and looking over his impressive career, it’s easy to see that is exactly how he approaches life. His love of cooking began as a child who would tag along with his father to the Spanish markets in Queens, New York, and then together they would cook a meal for the family. His career as a chef took him all over the world and allowed him to meet and work under some incredible names in the industry. Some of his favorite memories were being able to meet the late James Beard while working at Jams in New York City as a sous chef. He also quickly became one of the youngest head chefs at Metropolis Cafe (also in New York City).
His drive and passion have led him to publish five cookbooks and open eight restaurants—three of which are here in the Lehigh Valley and include Tapas on Main, Cachette Bistro & Creperie and Mesa Modern Mexican.
These days, in his own kitchen, he sticks to simple healthy meals. And he loves to pair his dishes with a seasonal sangria—an offering regulars at Tapas know and love. This fall, he is sharing his recipe for spiced sangria with cinnamon.
500 Main St., Bethlehem | 610.868.8903 | tapasonmain.com
Ingredients
.5 oz. cinnamon simple syrup
.5 oz. apple pucker
1 oz. triple sec
1 oz. brandy
1 oz. white wine
2 star anise
Instructions
Top with a splash of cranberry and club soda!
Tag @lvstylemag and #livelvstyle when you make it at home!
