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Cape May Winery & Vineyard  

Recipes from Our Talented Chef Mike Siegel

"Elevating the Winery Experience"

As the tapas kitchen continues to grow, Chef Mike is looking forward to more special events and pop-up vineyard dinners to add to the winery atmosphere. He views the kitchen as adding another layer to the winery- allowing it to evolve organically hand in hand with the guest experience.

To say he loves food would be cliché. He thinks of his relationship with food as a marriage- he is always with food and wouldn't have it any other way. Chef Mike received his formal education in culinary arts from Johnson & Wales. In between training and starting our tapas kitchen, his hands on experience in the food industry can be summed up with one word- impressive! His creativity and passion for food earned him quite an impressive pedigree including restaurants such as Amada, Village Whiskey, The Old Bar, Catch, Buddakan, The Continental, and his own local breakfast café.
His inspiration for the winery tapas menu comes from one essential element: good ingredients. Mike looks to nature and what it produces to create the recipes featured in our kitchen. Farm fresh produce and organically raised meats are utilized whenever possible. As the menu continues to expand, one item that will never change is the charcuterie board. As Mike's favorite tapa, it will be a constant on the menu- always featuring interesting cheeses that compliment our wines.
Because what's wine without a little cheese?!

Fun Fact: Mike is a kitchen ninja! He has a black belt in taekwando and a blue belt in jujitsu.

Displaying 1 - 5 of 5 Postings
French Brie & Blackberry
Posted: August 6th 2018
Grocery List:
  • Sliced fresh baguette
  • French brie or brie spread
  • Peach-ginger jam
  • Read More >
Lavender Truffle Honey
Posted: September 4th 2018
It's National Honey Month and in an effort to spread awareness about the importance of saving our honey bees, we would like to share a special honey recipe from our Tapas Kitchen!
Read More >
Butternut Squash & Shiitake Mushroom Soup
Posted: December 4th 2018
Grocery List:
  • Butternut Squash- 5 pounds
  • Shiitake Mushrooms- 1 pound
  • Read More >
Potato Gnocchi
Posted: January 6th 2019
Grocery List:
  • 2 lb potato, baking
  • 1 cup flour, all purpose
  • 1/4 cup egg, beaten
  • 1 teaspoon salt
  • Serves about 4
Read More >
The Liver Elixer
Posted: March 6th 2019
A Personal Note from Chef Mike:
Over the past year, my eczema became a problem. I went to multiple doctors, who prescribed to me 6 different topical medications.  .. Read More >
Displaying 1 - 5 of 5 Postings
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