Duke’s Delicious Desserts

Not Just Seafood …

Even if you haven’t visited us yet, you can probably guess what our specialty is. I mean, it’s in the name! You could call our Award-Winning Clam Chowder our trademark dish. And we are particularly passionate about our seafood, especially Wild Alaskan Salmon. Our menu is constantly striving to set higher standards for sustainability and quality.

But I felt that perhaps you needed a reminder that while these are vital aspects of what Duke’s is all about, it isn’t the whole picture. We are good at other things too! I am here to introduce some of our deliciously, decadent and oh-so-delightful desserts! Because what’s a good meal without an amazing dessert to cap it all off?

A Taste of Home

When you come to Duke’s, we aim to provide a meal that not only tastes great but also makes you feel good inside. We infuse every dish we create with that comforting feeling – including our desserts.

One of our most popular treats is called “What’s Her Name’s Carrot Cake.” The recipe came from a friend of a former employee. For the life of me, I could never remember the name of her friend, hence the title of the cake! It’s a gluten-free recipe, dense and moist with a wonderful carrot flavor.

The real kicker to this cake is the frosting! After all, a carrot cake isn’t complete without a good dollop of thick, rich cream cheese frosting. My mother always made the best cream cheese frosting, so we borrowed her recipe and technique. And just to shake things up a bit, we added some natural orange flavor for a little pizzazz. The result has some customers saying “What’s Her Name’s Carrot Cake” tastes like angels dancing on your tongue! Can’t ask for more than that, can we?

We Get By With A Little Help From Our Friends

Clam chowder

At Duke’s, we are cooks – not bakers. Luckily for us, we are friends with the best in the business.

I will tell you right now, I am not a great baker. I’m a good baker, but not a great one. Baking is a little bit science, with a dash of creativity and, what seems to me, a healthy dose of luck. Just because you are a cook does NOT mean that you are a baker. At Duke’s, we know this and respect it.

This is why we are proud to be long-standing partners with the Master Bakers at Essential Baking Company in Seattle. Those people know exactly what they are doing, and have been helping us out for many years.

In another life, I was trying to be a stockbroker in San Francisco, and during that time I was introduced to the magic of good sourdough bread. You know the type: crispy, blistered crust with a soft, sour and fluffy inside that just creates a magical experience when you eat it. I wanted to introduce that to my customers in Seattle right from the beginning. So, I teamed up with a local bakery to develop Seattle Sourdough.  Later, I found George DePasquale, baker and founder of Essential Baking Company, to further perfect our bread.

George honed his baking skills in San Francisco before moving to Seattle, and his passion for incredible bread stems from his childhood, just like my passion for chowder! George and I collaborated to come up with the perfect sourdough bread recipe, now known as Seattle Sourdough. The bakers at Essential, who share our values about wholesome, natural ingredients, bake it fresh every day just for you.

Homemade Pie and Ice Cream, Anyone?

Clam chowder

Pie and ice cream, a match made in heaven!

Speaking of home cooking, I believe that no dessert is so obviously made with love as a homemade pie. Flaky, melt-in-your-mouth crust and a sweet, tangy berry filling never fail to make me feel I’ve died and gone to heaven.

The recipe for our Marionberry Pie also originated at home, but to be perfectly honest, Essential Baking Company just does it better. They’ve taken our recipe and made a pie so delicious that it’s a definite favorite at every Duke’s restaurant.

Absolutely nothing goes better with homemade pie than homemade ice cream! When I set out to find the perfect ice cream for our dessert menu, it was a challenge. Turns out, finding ice cream that isn’t made with high fructose corn syrup is seriously difficult! I finally lucked out by finding local ice cream maker Lopez Island Creamery, owned by Alex Thieman. After a thorough tour of their facility and a million questions about ingredients and flavors, Duke’s and Lopez Island began a beautiful partnership. Superb service, limitless flavors, and all natural ingredients make this handmade ice cream a dessert dream come true.

Here is the recipe for the “I Want You So Bad Marionberry Pie,” from our home to yours. Pair with your favorite locally made ice cream, and join our VIP Club to get more delicious Duke’s recipes delivered straight to your inbox!

Flaky Not Faky Pie Dough


  • ½ cup + 3 Tbsp all-purpose flour
  • ¼ cup + 1 Tbsp organic pastry flour
  • ½ cup + 3 Tbsp shortening
  • ¼ cup + 3 Tbsp cold water
  • 1 Tbsp granulated sugar
  • 1 tsp salt


  • Mix dry ingredients together.
  • Add shortening in small chunks slowly.
  • Add cold water in small additions. Do not over-mix.
  • Form dough in 5-inch pie pans.
  • Add filling and top with streusel.
  • Bake at 350 degrees for 16 minutes.

Beguiling Streusel Topping

  • ½ cup all-purpose flour
  • ¼ cup + 2 tsp brown sugar
  • ¼ cup + 1 Tbsp granulated sugar
  • pinch salt
  • pinch cinnamon
  • ¼ cup + 2 tsp Darigold butter


  • Mix dry ingredients with the paddle attachment.
  • Add butter; mix until crumbly but dry.

She’s So Bad Marionberry Filling


  • 1½ cups + 3 Tbsp raspberry jam
  • 3 Tbsp + 1 tsp cornstarch
  • 2 cups marionberries
  • 2 tsp water
  • 1 Tbsp lemon juice


  • Add jam to the mixer with whip attachment.
  • Sprinkle start in while mixer is on lowest speed.
  • Add water and lemon juice; mix until smooth.
  • Add marionberries at the end; mix in gently.

April 19, 2017