Newsroom

Have A Happy 4th of July

The 4th of July is a special day in this country, celebrating our birth as a nation and our role as a place of freedom in the world. Anything is possible in this United States of America, and Duke’s Chowder House is proud to celebrate alongside you this year. All six of our locations are…

Smart Catch and Duke’s

How We Work Together to Promote Sustainable Seafood At Duke’s Chowder House, we only serve 100% Wild Alaskan Salmon and Halibut. Alaska has one of the most sustainable fisheries in the world; it’s a large part of their legal mandate. I have spent the past four decades traveling up to Alaska, meeting fishermen and fish…

‘Seafood Sleuths’ Study Mystery of Pacific Northwest Salmon Declines

‘Seafood sleuths’ study mystery of Pacific Northwest salmon declines Originally published December 8, 2016 at 1:51 pm Updated December 9, 2016 at 11:29 am Photo by: Chis Gill / WestBoundary Photography By Duke’s Chowder House Conservationists and restaurateurs seek solutions to restore a sustainable population in the Salish Sea. Wherever you live in the Pacific Northwest,…
Fresh seafood

How Old is Your “Fresh” Fish?

Fresh Isn’t Always Fresh Many restaurants claim to serve “fresh” seafood, including salmon. But when Duke first got into the restaurant business, he learned something shocking: ‘fresh’ doesn’t always mean fresh. “Fresh salmon can actually be up to twenty-seven days old!” Duke shared this surprising fact when speaking to a crowd at the annual fundraiser…

Cocktail of the Month: Duke’s Famous Bloody Bloody Mary Featured in Northwest Yachting

Cocktail of the Month: Duke’s Famous Bloody Bloody Mary by Norris Comer Photo by: Ingrid Pape-Sheldon November 4, 2016 We’ve got a treat for you this issue for our cocktail of the month. Duke’s Famous Bloody Bloody Mary, Duke’s Chowder House’s #1 selling drink, is virtually a meal unto itself, and now you can make…
Duke's Award-Winning

Duke’s Chowder House Serving Complimentary Chowder for 9th Annual International Chowder Day

Duke’s Chowder House Serving Complimentary Chowder for 9th Annual International Chowder Day For the 9th year celebrating International Chowder Day, Duke’s Chowder House will be distributing complimentary bowls of award-winning All Natural New England Clam Chowder to veterans at all six restaurant locations. The event supports the Seattle Veteran’s Hospital. Duke Moscrip Serving Award Winning…

Amazon Reviews of Duke’s Seafood Cookbook, “As Wild As It Get . . . Duke’s Secret Sustainable Recipes”

5.0 out of 5 stars For the Love of Fresh Seafood By Grimeheel on August 16, 2016 I admit it, I love this book. The recipes are scrumptious and the stories Duke tells feel as comfortable as sitting at any of his restaurants. Duke’s love of life, his family and his community shine throughout the…

By Land and By Sea: Duke’s Chowder House Celebrates 40 Years of Giving Back to Seattle to Build a Better Community

By Land and By Sea: Duke’s Chowder House Celebrates 40 Years of Giving Back to Seattle to Build a Better Community Duke’s Chowder House celebrates four decades of service in the Greater Seattle Community and announces date for 9th Annual International Chowder Day. International Chowder day We are always happy to help where we are…

Duke’s Chowder House Restaurant Releases DukeWorthy™ Sustainable Fish Sourcing Standards and Specifications to Public

Duke’s Chowder House Restaurant Releases DukeWorthy™ Sustainable Fish Sourcing Standards and Specifications to Public For the first time ever, Duke Moscrip of Duke’s Chowder House has released to the public his official DukeWorthy™ Standards and Specifications for sourcing the highest quality sustainable seafood, including Wild Alaska Salmon and Halibut. DukeWorthy Standards We only deal with…
Duke's Burger

Making Cheese The Old Fashioned Way . . . Naturally – Tillamook

What is impressive to me about Tillamook is that the cheese is made naturally, unlike many cheeses in the marketplace. There is no attempt to speed things up with chemicals in order to shorten the period of time that the cheese is aging. Tillamook’s cheese recipe and natural aging process hasn’t changed in more than…