DukeTales
Crabbing Around Westport
By Duke Moscrip From the Ocean, With Love 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. Last week, our team of chefs and I arrived to tour the processing plant for Pacific Seafood, our only crab supplier. Westport in April…
Now That’s an Oyster!
By Duke Moscrip Just kidding . . . this five-year-old oyster is bigger than anyone would ever want to slurp, even me. But they are perfect for show. Last week, “Wild” Bill Ranniger, our executive chef, and chefs from our seven restaurants joined me for an oyster-seeking adventure in Raymond, Washington. Pacific Seafood, the only…
Let’s Play Ball!
By Duke Moscrip With the 2018 MLB season underway, I recall a time in 1987 when fans rallied behind my idea to buy the Mariners. Back then, team owner George Argyros was not a favorite of the fans. Since the team’s rocky beginnings in 1969 as the Seattle Pilots, the team never saw a profit…
Duke’s and Stewardship Partners, a “Dirty” and Delicious Partnership
By Amy Waeschle Where can you go where sipping delicious wine saves salmon? For the month of April, Duke’s! Duke’s partners with Stewardship Partners, a non-profit organization helping to promote “salmon-safe” farming practices. “Things like switching to drip irrigation, which saves water, and tricking pests into eating something else, which reduces their dependency on pesticides,”…
Our Contributors
Most Popular
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