Early Bird is a member of the Slow Foods UpDeRiVa group, Pure Catskills and Chefs for Marcellus.
Amy Miller is a graduate of The Natural Gourmet Institute in New York. While interning at the famed Blue Hill at Stone Barns, Amy honed her culinary skills and witnessed firsthand the challenging and beautiful journey food takes as it travels from field or pasture to plate.
She continually finds pleasure and inspiration by working directly with local purveyors and transforming their wares into a variety of foods for a full range of clients.
Dayna Halprin brings a deep knowledge of farming and sustainability to the table. Add to that formal culinary training and a chef's attention to detail. Dayna wears many hats with effortless skill and we’d be lost without her.