DukeTales
How a Rockstar, Restaurant and Wine Are Helping Save Salmon
Seattle’s own Duke’s Seafood, Damsel Cellars in Woodinville, and Pat Monahan, the lead singer of the multi-GRAMMY and Billboard Award-winning band Train, have joined forces to create a new wine called Up River Red, with a portion of proceeds from the wine sales going to the ongoing salmon crisis. Read the full article from Seattle Refined.
Mother’s Day Brunch at Duke’s Seafood in Bellevue included in a round-up on Downtown Bellevue Network
Enjoy Mother’s Day Brunch from 10am to 2pm. Try the Dungeness Crab Bene or the French Toast, plus other exclusive brunch items, including Duke’s Famous Bloody Mary. Read the full article from Downtown Bellevue Network.
Cl’amour at First Bite
“Most people have no idea we source our clams this way,” says Duke Moscrip, founder and co-owner of Duke’s Seafood. Here at Duke’s Seafood, we love our clam chowder, and if the 360,000 servings we dished up in 2022* are any indication, you love it too! It’s a recipe with a long and wonderful history—one…
Forgive Us While We Get Passionate
You probably already know that here at Duke’s Seafood, we can get a little bit crazy when we talk about our sourcing. Like how we only serve 100% wild salmon from Alaska, buy only organic chicken from farmers we trust, and never add ingredients we don’t trust. Did you know that our cod (featured here…
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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