Posts by Duke Moscrip
Get Fresh with your Fish
Fresh fish is revered by fishmongers, grocery stores, and restaurants worldwide, but how do you really know it is “fresh?” Studies show that the fish they serve could be three weeks old, and here’s the kicker: the restaurant may not even know it! A fish that isn’t cleaned and frozen within hours of being caught…
Read MoreEssential is, well, Essential at Duke’s
Relationships matter and for the past 10+ years, Essential Baking Company has baked our luscious sourdough bread. Guests have told me they drive across town just for a slice of oven-warmed sourdough . . . it’s that delectable. Don’t try to duplicate it with another sourdough; this recipe is exclusively Duke’s. I fell in love…
Read More“DukeWorthy” – Fishing with the Pros
Fresh fish is my passion and the reason I started Duke’s 40+ years ago. Knowing the source of what we serve is critical, which is why I fish with the fishermen . . . regularly. These men and women are pros. Don’t ever underestimate the amazing work they do every day to bring us the…
Read MoreCrabbing Around Westport
If you’ve ever been to Westport, Washington, then you’ve seen the giant crab pots stacked sky-high and the trawlers parked at the marina. Our team of chefs and I arrived to tour the processing plant for Pacific Seafood, our only crab supplier. Watching the unloading of thousands of crabs blew me away! Filling the floor…
Read MoreDisappearance of wild salmon hurts local economy
By Duke’s Seafood & Chowder Salmon and the Pacific Northwest used to go hand in hand, right? Not anymore. Back in the early 1900s, hundreds of thousands of naturally spawning salmon and steelhead could be found in Puget Sound each year. Today there are only tens of thousands. This is an alarming change, for our…
Read MoreBellevue Bound; Better Than Ever!
Duke returns to Bellevue! Kemper Freeman of The Bellevue Collection and Duke met, and the rest is history. Duke’s Seafood opened a showpiece restaurant with a wonderful “upscale fishing lodge” theme that captured the spirit of Duke’s Chowder Houses but took it to another level. The company changed the name to Duke’s Seafood & Chowder…
Read MoreDuke Awarded 100% Rating from Smart Catch
Smart Catch, a sustainable seafood program created with chefs for chefs to recognize environmentally sustainable fishing practices, awarded Duke’s Chowder House top recognition for its sustainable seafood efforts. The organization is designed to promote sustainability and raise consumer awareness through means of the restaurant industry. For Duke, sustainability is critical to everything we do, but…
Read MoreDuke Leads Seattle’s Ban of Plastic Straws
In 2018, Seattle banned the use of all non-compostable straws and utensils in Seattle restaurants, but Duke’s Seafood made the switch 3 years prior. “When this started out, they (paper straws) were about 30-40% more expensive than petroleum-based products,” Moscrip told KIRO 7 who interviewed Duke for this story. “Now it’s about 10%. But we…
Read MoreMixology – Custom Woodford Reserve Blend
We’ve blended our own bourbon with the good folks at Woodford Reserve in Versailles, Kentucky since 2008 and each time, the flavor profiles just get better and better. Blending bourbon is tough work—no, I really mean it. We spent a couple of days just focused on the nuances of each of the blends, shifting flavor…
Read MoreShop ’til You Drop; Then Dine
Our second mall location opened in South Center Mall (now Westfield Mall) ready for weary shoppers to kick back, have a cocktail, and relax indoors or on the covered patio. Little did we know that Duke’s Seafood would become the reason why our guests come to the mall. This location continues to be a strong…
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