Download the ICCA 2007 Summit Survey During the ICCA 5th Anniversary Summit, the members and sponsors were treated to an experience that included the riches of the sea and land on our Culinary Road Trips. The 75 attendees were split into four groups; The Crustaceans, The Mollusks, The Sea Legs and Landlubbers. As we have at every ICCA Summit, the Culinary Road Trip is designed to help our members experience the resources from the region of the country that we visit. In New England there were significant unique opportunities to be on the water. Three of the groups headed to the Narragansett Bay to board five boats, while the fourth group visited organic farms and Johnson & Wales. Here is a brief log of their activities: “The Crustaceans” experienced a day in the life of a Rhode Island Lobsterman. They were escorted on a walk to the Commercial Pier where the Rhode Island Lobstermen’s Association President Lanny Dellinger gave tours of the dock and described the challenges that lobster fishermen deal with every day. Russ Wallis, the captain of our boat the Ro-Z-Lu III is a fourth and he states, “Final Generation,” of his family to be in the lobster business. ICCA members steamed to the string of traps and actually watched them harvest the lobsters, learning about the care that the fishermen take to protect the sustainability of their precious species. They actually notch the tail of any egg bearing female to protect them from harvest for up to six years. The traps were then baited and sent back into the Bay. 
“The Mollusks” experienced a day in the life of an Oyster Farmer. Two large boats included representatives from American Mussel Harvesters. This group heading straight into the Narragansett Bay where they visited an oyster farm before ending up with a plant tour of one of the nation’s largest and technologically advanced plants for the processing of oysters, mussels and scallops. At their facility the members and sponsors also tasted fresh oysters, mussels and scallops from the specially created raw bar. If you have ever tasted diver scallops on the day they were freshly harvested, you understand the excitement this created. 
The “Sea Legs” group left Newport harbor in three deep sea fishing boats in search of the region’s prized catches of Striped Bass and Bluefish. One of the three boats was captained by ICCA Secretary Michael O’Donovan and the other two boats were under the direction of Captain Joe Aiello of the Sara Star. All three groups were successful in catching large fish and enjoyed the perfect weather Rhode Island had to offer. 
The “Landlubbers” boarded a bus and headed for Sid Wainer’s Tasting Room in New Bedford, Massachusetts. There they tasted fresh vegetables, fruits, fine cheeses and selected import items. After the tasting, they visited a microgreens greenhouse and finally arrived at the organic farm for a walking wine tour. The summer growing season in New England helped sprout an opportune learning environment. Earlier that morning, Henry Wainer also described how farmers from New England have joined together to offer an organized growing season for the restaurant industry. The last stop for the Landlubbers was a visit to Johnson & Wales Culinary Archives and Museum in Providence before returning to Newport.
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