DukeTales

Wild Bill and Duke Preparing Plate

Talking Turkey with Executive Chef “Wild” Bill Ranniger

Forget fancy, let go of perfect for the holidays. Our executive chef “Wild” Bill has the best advice. Take it away, Bill! By Bill Ranniger First things first: my advice to having a great holiday turkey dinner is to go to Duke’s for several days before Thanksgiving or Christmas, eat good food and mentally prepare…

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Clam chowder

Desserts To Die For

When you come to Duke’s, we aim to provide a meal that not only tastes great but also makes you feel good inside. We infuse every dish we create with that comforting feeling – including our desserts. We Get By With A Little Help From Our Friends Just because you know how to cook does NOT…

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Duke Holding Fish with Jimi

Farmed vs. Wild Salmon: What's the Difference?

The debate surrounding wild and farmed salmon is complex and often contradictory. The issues and arguments generally fall into three main categories: environmental concerns, contamination problems, and the heath concerns of eating farmed salmon. Environmental Concerns Farmed fish are most commonly raised in net pens in the ocean, usually in a protected area such as…

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Farmed Fish Does Not Have a Place at Duke's

The Farmed Salmon Fad Back in the 90’s a hot new trend was sweeping the restaurant industry: farmed salmon. The farmed fish companies promised restaurants consistent access to quality salmon, with no difference between wild-caught fish and their product. The idea of a streamlined delivery system for high-caliber salmon with no apparent drawbacks took the…

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Our Contributors

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Dukes Chowderhouse dishes

Wild Bill Ranniger

is the heart of the kitchen at Duke’s Seafood 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.”

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Duke Moscrip

is the founder and chief innovator of Duke’s Seafood. 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. Look for Duke when you visit—he’s almost always hungry!

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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 Seafood 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