DukeTales
Recipe #1: DukeWorthy™ Seattle Double Sourdough: A Duke’s Tradition
My love of San Francisco and its famous sourdough bread is why every meal at Duke’s Seafood begins with a basket of this delicious, warm delight, served with fresh Darigold butter. It’s also why we own our exclusive Double Sourdough recipe, developed just for Duke’s Seafood. Sourdough bread is a true flavor experience. Soft, airy,…
Where have all the Salmon Gone? Smart Catch Knows.
That wild salmon populations are disappearing can no longer be ignored. It’s my passion to save salmon for future generations, not just so we can serve it to our guests at Duke’s, but because it is the treasure of the Pacific Northwest. This post is not going to preach to you or spew out fact…
Lopez Island Creamery Makes Dessert a Necessity
Here’s a challenge: try to find ice cream that isn’t loaded with high fructose corn syrup. Trust me, you’ll have little to no luck at the supermarket. I searched high and low for ice cream that I could serve with a clear conscience. That search led me to local ice cream maker Alex Thieman, owner…
Happy Chickens; How They Are Raised Matters
Free range and cage-free are terms tossed around wildly in the chicken world. Why does it matter? Chickens raised in a cage-free environment and served only a natural diet grow bigger, are nutritionally richer, taste better, and, frankly, are raised more humanely. That matters to us. Harvestland/Perdue, our only chicken supplier, shares these values. They…
Our Contributors
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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.”
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!
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