About the Writer
John J. Goddard is a (cough) seasoned culinary professional and independent writer currently based in Portland, Oregon, USA. He has cooked in restaurants in America for nearly twenty years, broiling, sauteeing and grilling a little of everything. From lowly pub fare to classic fine dining, trendy fusion to traditional world cuisine, he’s probably cooked it a few hundred times in a dozen ways. He’ll eat a little of everything, but prefers honest, healthy, unpretentious Mediterranean food, preferably prepared by someone’s grandmother. He has lived and cooked on the Dalmatian coast of Croatia and is now at work on a Dalmatian cookbook and a collection of stories about his experiences as an expatriate chef.
If you’d like to buy him a drink, he’ll have strong red wine or rakija. If you’d like to buy him dinner, he’ll have a whole roasted lamb from the isle of Pag with sea salt and a sack of scallions.
