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Each nominee for the Newcomer Award of Distinction must be a tourism-related business or attraction that opened between January 1 and December 31 of 2023 and is located in Dutchess County. While newly opened, these nominees are already making quite an impression on our visitors and community. Join Dutchess Tourism in celebrating all the honorees at the 10th annual Dutchess Tourism Awards of Distinction on Wednesday, November 13, 2024, at The Henry A. Wallace Center at the FDR Presidential Library and Home in Hyde Park. Read more about the event and purchase tickets here.
Read on to learn more about each Newcomer Award of Distinction finalist.
Kenzo Shimotori, Dassai Blue Sake Brewery: Dassai Blue Sake Brewery is the new U.S. brand from globally renowned sake maker Dassai. Dassai makes the number one selling premium sake globally and now they have endeavored to make their delicious sake here in Dutchess County, New York. In fact, the goal of Dassai Blue is to make even better sake in New York than they do in Japan.
Christina Crespo, Inn at Bellefield: The opening of the Inn at Bellefield Residence Inn is a signature first milestone for Bellefield, which will advance Hyde Park’s reputation as an extraordinary tourism destination. The Inn at Bellefield’s superb location across the street from The Culinary Institute of America and amenities are wholly designed to offer guests an exceptional, memorable experience surpassing even stellar expectations. This will not only reflect wonderfully on the community, but on Dutchess County and the Hudson Valley as a whole. Our luxury hotel restaurant, The Storyteller is a place where the tales of Hyde Park and the Hudson Valley come to life.
James Buhs, Willa: Our business is a hyper-seasonal, new American-style restaurant. We source the majority of our ingredients from local farms in the Hudson Valley and close surrounding areas. It's important to us to support local farmers that respect the land and implement sustainable practices. This gives us the opportunity to get creative with our menu because we have to figure out how to work with what the season/farmer has to offer.
Kenzo Shimotori, Dassai Blue Sake Brewery: Dassai was exploring opening a brewery in the United States, so when they connected with The Culinary Institute of America, they found the perfect spot to set up shop in Hyde Park, New York. With sake popularity on the rise in the U.S., Dassai is excited to share its one-of-a-kind Junmai Daiginjo, now made in the U.S., with New York and the rest of the USA.
Christina Crespo, Inn at Bellefield: The concept for the Inn at Bellefield was inspired by the rich agricultural history and culinary excellence of the Hudson Valley. The site itself has a storied past, dating back to the 1700s when it was part of the Great Nine Partners Patent. Over the centuries, the land changed hands several times, eventually becoming part of the Bellefield development project. The idea was to create a community that honors the region’s agricultural heritage while providing modern amenities and fostering local economic growth.
James Buhs, Willa: It's been a group effort between myself, co-owner Alanna Broesler, and executive chef Daniel Meissner to create the "Willa" concept.
Kenzo Shimotori, Dassai Blue Sake Brewery: Creating award winning sake with our Japanese and American artisans within our first year of opening. Welcoming thousands of guests from around the world into our tasting room to learn about the art of sake making and experience the exceptional flavors of Dassai Blue sake.
Christina Crespo, Inn at Bellefield: Since its opening, one of the most fulfilling aspects for the Inn at Bellefield has been its strong connection with the local community. The hotel has created numerous jobs, memorable experiences for local families and tourists from all over the world! Additionally, the Inn has fostered relationships with local farmers, distilleries, and brewers, ensuring that guests experience the best of the Hudson Valley’s culinary offerings.
James Buhs, Willa: Creating the relationships with all the farmers that provide us with such a quality product and being able to serve that to loyal customers and watch them enjoy their experience at Willa has been most rewarding.
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