DukeTales
How To Get $20 Off Every Visit to Duke's
I had a conversation with a guest at our Bellevue restaurant the other day that shocked me. He didn’t know about our frequent diner program! This got me thinking that maybe other customers aren’t aware that every time they come in to Duke’s, a frequent diner offer good for up to $20 off their next…
"Elevated" Road Food
The day after my kids finished their school year in June, my family hit the road for a multi-week, multi-sport road trip through the West. Because my family is gluten-free and some of us are also dairy-free, food prep poses an extra challenge when traveling. I am a meticulous planner, so always make at least…
Not One; Not Two; Not Three; but Four Chowders
At Duke’s, it’s not just about the clams Many Seattle restaurants offer clam chowder. We get that—it’s a Northwest necessity. And at Duke’s, we love clams, too, but why stop with clams? We offer at least four chowders every day, and not only are they full of flavor, they are all gluten free! Can’t choose…
Innovative Mixology = Custom Blend of Woodford Reserve Bourbon
My son John and I recently returned from our annual trip to Versailles, Kentucky, where we blended seven Personal Selections Barrels at Woodford Reserve. We’ve blended our own bourbon with these good folks since 2008 and each time, the flavor profiles just get better and better. Blending bourbon is tough work—no, I really mean it….
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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