DukeTales
Essential 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…
“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…
Disappearance 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…
Growing Up At Duke’s
A guest post by Amy Waeschle Because my last name isn’t Moscrip anymore, not a lot of people know that I’m Duke’s daughter. My picture is on the wall of his restaurants, so when I’m there people sometimes put it together, but for the most part, I live outside of his and my brother’s world….
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Wild Bill Ranniger
is the heart of the kitchen at Duke’s and makes food ideas come to life. Wild Bill has been part of Duke’s team for 22 years, adding his spicy and wild style to everything he creates. Bill’s boundless creativity gives our company its saucy personality. Watch for Bill’s take on cooking and preparing seafood and other dishes on this blog, and don’t forget to watch his YouTube videos that really show how it’s done. Wild Bill is the corporate executive chef, but everyone calls him “The Food Dude.”
Duke Moscrip
Founder and chief innovator of Duke’s Seafood & Chowder, dreams about food. He is passionate about sustainably sourced food and searches the country for the best of the best for the restaurant. Duke is known for his outrageous “Capers,” wild ideas that never fail to shake things up. A deep thinker who cares about healthy eating, catch Duke’s contributions to the blog in Bringing Duke’s Home Recipe Series.
Amy (Moscrip) Waeschle
is a writer and the author of Going Over the Falls and Chasing Waves, A Surfer’s Tale of Obsessive Wandering. Her passions start with surfing. Never slowing down, Amy also runs mountain trails, hikes, and seems to have a knack for finding hidden foodie gems when she travels. She lives in Poulsbo, Washington with her family. Amy is an expert regarding all things gluten free and was the inspiration behind many of Duke’s gluten free recipes. For the blog, she shares her insights into “growing up with Duke” and tells stories of her food and drink discoveries around the