This is a four-course Italian autumn dinner with bold fall flavors and textures. The first course begins with warm rustic bread and nutty squash bruschetta, each topped with mustard infused persimmon mostarda. A bright beet risotto with red wine and local cheese brings in autumn's deep red hues with earthy flavors to frame the main event: a spiced loin of heritage pork with early peas and onion, soubise along with root vegetable mash. The night concludes with a sous-vide pumpkin bread pudding served in petite mason jars, topped with ginger nut crumble and Thai tea foam.