Talbott opened with a chicken bouillon soup with bitter greens, and cheese dumplings filled with Vermont Shepherd's Verano cheese. It was love at first bite. This dish immediately got the diners' attention, with many of the guests praising the fluffiness of the dumplings. Next was a cheese and onion pie made with Kirkham's Lancashire, along with a side salad of winter chicories and Golden Russet apple slices. And the last dish for the first part of the evening was a lamb shoulder, braised in the Goose Island Sofie, served with leeks, kale, and fried artichokes.