Travel

Hey, it’s raw. But that doesn’t make it simple.

It’s a commonplace that sushi is a culinary style that comes very close to offering food in it’s natural state. So we expect it to be ridiculously fresh, clean and manipulated only for presentation.

There’s a new-ish sushi place here in Portland, its tiny space appropriately described by many as a jewel. Portland Maine you say? Japanese cuisine in Maine? Then you don’t know just how much of what starts out here in Maine ends up Tokyo’s Tsukiji market – the greatest fish market in the world and a mecca for sushi chefs and other seafood nuts. Ah, but I digress… 

Charlie Clevenger

May in Maine and the lobsters are crooning. Leaves sprout on the trees around midmonth but you can’t plant your garden until Memorial Day because lingering nighttime frosts are always a threat to wipe it out. The real sign winter’s finally over: In New Harbor, Shaw’s Lobster Wharf opened on Mother’s Day to serve the world’s best lobster roll and a few miles up Route 32 in Round Pond, the Muscongus Bay Lobster Company fired up its boiler; you can sit at a picnic table and devour your crustaceans as you gaze out at the view of water, boats, islands and trees so stunning that it is where superannuated picture calendars go die.

Muscongus Bay Lobster was a tiny affair when we started going 20 years ago, a half dozen tables and a small cook shack. Dan Renny’s family ran it but about 10 years ago (he’s in his 30s now, as hard working a guy as you’ll ever meet and handsome as the devil) he took it over and has managed growth without sacrificing the rustic charm. The wharf has been enlarged, more tables added to handle the crowds, a bigger cooking shed. The big news this year is that he’s put light bulbs in the port-a-potties.

Spring is the perfect time for an off-season weekend in California's Sonoma Valley. Premium rates don't begin until just before the Memorial Day weekend.

Off-season extends from the end of harvest in November through mid-May. In December, January, and February there can be a bit of rain, which is good for the grapes. Even for visitors, the inclement weather adds to the valley's charms, especially with so many restaurants serving comfort food and great wines.

During March and April, day time temperatures hover in the mid 60's to low 70's, with the nights still in fireplace-cozy mid-40s. Only a few buds appear on the vines, but brilliantly colored wild flowers are already in full bloom.

Fields of bright yellow mustard plants spread as far as the eye can see. Tall green grasses wet from the coastal air surround mile after mile of still dormant, grape vines. The lifeless looking vines mask the vitality that will burst forth as the day time temperatures climb into the 70's.

I remember a conversation with my good buddy and talented food writer, Monica Parcell, a few years back. The gist was the proliferation of food bloggers and the common themes. We basically bitched  “we don’t care about your vacation to France” (because it’s always France, and maybe sometimes Tuscany).

So here I am, talking about my recent trip to Indonesia. But, it’s not just about sharing vacation memories, it’s about Banana Pancakes. When we weren’t staying at a hotel with a buffet breakfast (like the Phoenix Hotel in Yogyakarta – with the lovely morning adventure of fresh exotic juices, spicy soto ayam – chicken soup with condiments, rice porridge, tapioca with coconut cream, eggs sambal, fried noodles, platters of fruit, cheesy yogurt, fresh donuts, etc.) our choice for breakfast was between “banana pancake” or nasi goreng – fried rice with veggies topped with a fried egg and a few shrimp puffs. I always opted for the nasi goreng – it was too good to pass up. I love spicy food- even in the morning.

When trekking in Sumatra to view orangutans, we camped out on the river near Bukit Lawang one night. Oudin, our camp-master fixed us an amazing dinner, then for breakfast, Banana Pancake. The pancakes were like the others served on Java and Sulawesi, but impressive in that they were fried in a well-seasoned wok over an open fire in the middle of the jungle.