I'm excited to get back into making some hearty pastas now that the seasons have changed, and would love to feature my absolute favorite, agnolotti dal plin. Plin means 'pinched' in Italian, and is often a meat filled pasta, but we'll be using a delicious mushroom, fennel, and spinach filling instead! We'll also have a wonderful beet pate with our carrot 'yolk,' a black-garlic glazed squash salad, a hearty parsnip-apple soup with cashew brie, and a chocolate allspice mousse with meringue.