A few days after Hurricane Sandy left Long Island, Doc still did not have power at Southampton Urgent Medical Care, so we decided to take a drive to the North Fork to check out what is happening in historic Greenport Village. I have not visited Greenport in a year, and was curious to see some of the new businesses that have opened.

One of my favorite discoveries of the day was Vines & Branches, a new olive oil~ balsamic vinegars tasting room featuring: 45 varieties of premium extra virgin olive oils, balsamic vinegars, specialty food products, sea salts, spices and olive oil based skin care products. To our delight, owner Rita Winkler was on hand to give us a personal tour and tasting of these homemade specialties which all Hamptons foodies will need in their kitchen!

With a home base in Westhampton, the new Greenport Village Vines & Branches bistro cafe’ offers: an international cheese ~ charcuterie selection, sumptuous soups, locally grown salads, sandwiches, panini du jour as well freshly brewed coffee and teas. KDH went home with the White Truffle Oil, Eureka Lemon Fused Olive Oil, and the Peach White Balsamic Vinegar.

Move over Rachel Ray, there’s a new queen of EVOO! Here’s the scoop on Rita Winkler [above]:

KDHamptons: What inspired you to create Vines & Branches?

Rita Winkler: Working in fine wine sales for 15+ years as well as visiting Europe and California numerous times and learning about both entities from the ‘farm to table‘. Also, as a breast cancer survivor, the health benefits of olive oil helped me in my recuperation and restoration of body, mind and spirit.

KDHamptons: What are your personal 3 favorite offerings at the shop?

Rita: That’s a really hard question to answer! My favorites change every day, based on my palette. If I had to answer based on what comes to mind first~ it would be the Cobrancosa EVOO [Extra Virgin Olive Oil], the White Truffle Olive Oil, and the Organic Garlic Olive Oil are always in my list of top choices.

KDHamptons: What is your best selling item?

Rita: It varies to a degree based on seasonality, however, the Cranberry Pear White Balsamic, Black Mission Fig Dark Balsamic Organic Butter EVOO, and Organic Tuscan Herb EVOO are my most requested.

KDHamptons: Where can people buy your product on the South Fork?

Rita: Come visit my Westhampton Beach store! [see address below]

Locations:

477 Main Street, Greenport Village; 631-477-6800

8 Moniebogue Lane, Westhampton Beach; 631-288-2100

or go to http://www.vinesandbranches.net for more information

We also snagged this delicious recipe from Rita to make on pasta night….

Pappardelle Pasta With Wild Mushroom & Balsamic Cream Sauce

Pappardelle Pasta:

2 cups all purpose flour
3 large eggs
a pinch of salt

Using a food processor, combine the flour and salt.  Add the eggs and process in pulses until the flour is completely moistened.  Remove the dough and knead for about five minutes, adding only a small amount of flour if necessary, until the dough is smooth and elastic.  Place the dough in a bowl covered with plastic wrap and allow to relax for an hour.

Roll out with a pasta machine to setting 7, or use a rolling pin to roll it as thinly as possible.  Cut the pasta sheets in to long pappardelle noodles and hang on a rack or dust lightly with flour until ready to use.

**Don’t have time to make your own pasta? Pick some up at Citarella, they make fresh pasta every day!

Wild Mushroom & Balsamic Cream Sauce:
1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons Ultra Coratina
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 – 2″ sprig of fresh thyme, leaves only
kosher salt and fresh ground pepper to taste
Grated Pecorino Romano cheese

*Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large saute pan, over medium heat.  Add the Coratina, onion and shallot and a small sprinkle of kosher salt.  Saute slowly until the onions are caramelized, being careful not to burn them.  This should take approximately 5 minutes until they are golden brown.

Drain the mushrooms well reserving the soaking liquid.  Chop lightly if the pieces are large.  Add the mushrooms and thyme leaves to the saute pan.  Saute for another minute and then add the Marsala wine, scraping up any browned bits.

Bring a large pot of generously salted water to a boil.

Reduce the wine by half, and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half.  Add in the balsamic, and then the heavy cream stirring well to combine.  Allow to simmer for an additional minute or two, to allow the sauce to thicken.  Season well with kosher salt and a generous amount of fresh ground pepper.

Boil the fresh pappardelle in the boiling water for a minute.

Add the cooked, drained pappardelle to the saute pan.  Toss it with the sauce and allow it to simmer in the sauce for an additional minute.

Serve with grated fresh Pecorino Romano cheese.

Serves 4-6