|
Hudson River Valley Wine & Culinary Center Study Funded by State
The New York Wine and Grape Foundation (NYWGF) is the recipient of an Empire State Development grant of $44,500 to conduct a professional planning study to explore the creation of the Hudson River Valley Wine & Culinary Center (HRVWCC). It would serve to advance education, training, economic development, and agri-tourism related to the unique foods, wines, and agricultural potential of the Hudson Valley. A similar center opened in mid-June in Canandaigua in the Finger Lakes region.
The number of visitors to the New York Wine & Culinary Center (NYWCC) in Canandaigua was projected at 76,000 for the first year, but more than 21,000 visited in the first month alone. A partnership between several private sector partners and the public sector, it represents a $7.5 million investment, including more than $1.5 in state funding.
A steering committee has been created for the Hudson Valley Center and includes representatives from the public and private sectors for both the planning study and on-going activities. The committee will consider potential sites suitable for an HRVWCC. It will also identify potential partners and sponsors willing to invest in the project.
The NYWCC's success has convinced state officials that it is unnecessary to conduct a feasibility study. The grant's planning study will focus on providing valuable information to potential stakeholders, including the State of New York, as to the requirements, likely benefits, and timetables for developing such a Center in the Hudson River Valley.
The NYWGF, in conjunction with a project advisory committee, will issue and review the Requests for Proposal (RFP), interview candidate firms, and select a consultant to conduct the strategic planning study on the establishment of the HRVWCC.
Similar to the Finger Lakes region, the Hudson Valley has several characteristics that make it ideal for a Culinary Center. The region's proximity to New York City is beneficial, with many metro-area chefs utilizing ingredients from Hudson Valley farms. While the Finger Lakes accounts for a large segment of New York's wine industry as well as agriculture, the Hudson Valley is comprised primarily of small boutique wineries and family- owned artisanal food producers, a perfect combination for stimulating agri-tourism. The HRVWCC would also serve as an educational facility to ensure the future of farming in the region as it transitions from a major apple producer into a diversity of specialty crops.
The NYWGF, created in 1985 by State legislation, is the only private sector organization statutorily recognized to receive and disburse State funds for projects like this. It works very closely with the wine and food industries statewide, and is one of the Founding Partners of the N Y W C C (www.NYWine.com). More information about the Center is at
www.nywcc.com.
| 
