Nick Peirano Feeds the Oregon Wine Country This article appeared in the March 2004 issue of Saveur. The article discusses Nick's special relationship with the vintners of the Oregon wine country. It also features many of Nick's wonderful recipes, such as Minestrone, Steamed Manila Clams with a Dijon-Caper Sauce, Dungeness Crab and Pine Nut Lasagna, and Chocolate Brandy Hazelnut Torte .