DukeTales

Lobster and Crab on Barrell

Not One; Not Two; Not Three; but Four Chowders

At Duke’s, it’s not just about the clams Many Seattle restaurants offer clam chowder. We get that—it’s a Northwest necessity. And at Duke’s, we love clams, too, but why stop with clams? We offer at least four chowders every day, and not only are they full of flavor, they are all gluten free! Can’t choose…

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Duke's Juicy Burger

Innovative Mixology = Custom Blend of Woodford Reserve Bourbon

My son John and I recently returned from our annual trip to Versailles, Kentucky, where we blended seven Personal Selections Barrels at Woodford Reserve. We’ve blended our own bourbon with these good folks since 2008 and each time, the flavor profiles just get better and better. Blending bourbon is tough work—no, I really mean it….

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Amy Waeschle surfing a right-breaking wave near Troncones, Mexico.

In Love With Amor Tropical

By Amy Waeschle Welcome to Paradise After a hard day of surfing, nothing beats a comfy chair with an ocean view and a refreshing, handcrafted beverage. The first time I visited Amor Tropical, a little expat haven on Mexico’s Pacific coast, I almost missed it. But the telltale baa-ing of a baby goat told me…

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Pacific prawns

Tasty Mexican Prawns from Responsible Fishermen

by Duke Moscrip Handled With Care At Duke’s, exceptional quality is our top priority. If food is headed to our kitchens, you can bet that I have invested a lot of time and energy into sourcing it. I search long and hard to ensure I am providing my customers with the best-tasting and most sustainable…

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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 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

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.

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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 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