If you’ve spent any time at Duke’s Seafood, you know that we care about quality, taste, and supporting sustainable farms and fisheries. Would you be surprised to learn that Duke’s Seafood used to serve farmed prawns? We know, we know, terrible, right? (cue angry mob) But here’s the thing. We didn’t understand what we do…
I tell guests and team members, “Yup, it’s a cheeseburger.” But it’s not just a cheeseburger. Behind the scenes, there’s so much more to it than that. The bun: baked by Essential Baking Company (our recipe) using organic flour and delivered to us 7 days a week. We grill it in locally made clarified butter….
Pardon us while we geek out… Over the past several weeks, we’ve installed additional air filtering systems in all 7 of our restaurants. These systems effectively kill airborne coronavirus particles. The process uses needlepoint bipolar ionization, or NPBI™, and is the same system installed in the White House, Google, Amelia Arena, the Phoenix airport, the Mayo Clinic,…
I want to speak directly to you, my valued guest. During my nearly half a century in the restaurant business in the Seattle/Tacoma area, I have never faced anything as challenging as COVID-19. It has transformed the restaurant business nationwide and forced many of our colleagues to close their doors forever. Closer to our hearts,…
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.”
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