Down-home Tuscan cooking with a touch of Washington white wine charm.

If you don’t remember, the summer of 2009 was hot. You bought your first real six-string at the five and dime, you were sweating and whining about the heat like most Seattleites naturally do all the while the grapes in the vineyards of the Pacific Northwest were getting fat and tan, with sugars inside the fruit and bronzing skin on the outside.