Order Now: “As Wild As It Gets . . . Duke’s Secret Sustainable Seafood Recipes”
Order NOW! As Wild As It Gets . . . Duke’s Secret Sustainable Seafood Recipes – Including Intimate Tales of the Legend Himself!
FOR QUESTIONS ABOUT THE COOKBOOK CALL: 206-283-8422, ext. 4
READ ALL ABOUT IT: Restaurateur reveals every recipe served at Duke’s Chowder House as featured in the Puget Sound Business Jounal
CDuke and “Wild” Bill will be signing books at Duke’s locations. To get your autographed copy call anyone of our six Duke’s locations for a schedule of Duke’s signings.
Books NOW available in all locations!
Searching for the world’s finest seafood and ingredients is Duke Moscrip’s passion. Whether he’s traveling to Alaska to fish with the fishermen and fisherwomen or visiting Chesapeake Bay to visit clammers or blending up his special custom blend of bourbon at Kentucky’s world famous Woodford Reserve, Duke is in search of natural foods that are chemical free and sustainably sourced. As one of the most enduring figures on Seattle’s restaurant scene, dating back to the 70’s, few realize Duke is a real person let alone that he travels the globe in search of the “perfect meal.” More than four decades later as a restaurateur, Duke can now add “author” to his many accomplishments. As Wild As It Gets features a mix of favorite dishes co-created by Duke and Executive Chef, “Wild” Bill Ranniger or “food dudes,” as they euphemistically call themselves –all secret recipes never revealed to the public before now (with the exception of Duke’s Award-Winning Chowder recipes which Duke’s began to make available to the public some years back).
“The secret to our recipes is in the sumptuous sauces, spicy and savory seasonings, bountiful butters, delectable dressings and condiments and quite frankly it’s what makes our dishes taste so good,” says Duke. Of course the playful, fun, sometimes sensual titles to his recipes such as Hanky Panky Prawns, “I Want You So Bad” Marionberry Pie, and It’s So Dreamy Parmesan Halibut have some readers raising an eyebrow and others smiling and giggling with enthusiasm.
A unique and exciting aspect of the book are Duke Tales, featured stories providing readers with a glimpse of Duke’s Alaskan adventures as well as stories of Duke’s riveting promotions spanning the last 40 years. And although the book’s title includes “Duke’s Secret Sustainable Seafood Recipes,” Duke’s cookbook also includes recipes for grass-fed beef, cage-free chicken, as well as Duke’s Forbidden Treats, Duketails and Classic Cocktails.
Duke Moscrip, CEO of Duke’s Chowder House
Duke is a self-proclaimed “seafood sleuth” who is well-known for his detailed sourcing of Sustainable, Wild Seafood. Going straight to the source in Alaska each year to inspect the catch himself Duke vows never to serve farmed salmon, hence the title: As Wild As it Gets. As the proud owner of Duke’s Chowder House, along with his son and partner John Moscrip, an Award-Winning chain of six restaurants throughout the Seattle and Puget Sound region, Duke has been at the helm of Duke’s Chowder House for 37 years. Having lived in the Seattle area for most of his life, Duke is passionate about the Northwest and preserving the environment for his four grandchildren and his grandchildren’s children.
Wild Bill Ranniger, Executive Chef of Duke’s Chowder House
As an art major at Central Washington University over 30 years ago, Bill was throwing pots and wondering what kind of Art he was going to teach for the rest of his life when he was offered his first salaried chef job. For the past twenty years, he has been working for Dukes Chowder House and for the last 10 as Corporate Executive Chef, “writing menus and stirring the chowder.” He has won several awards, his most favorite are: Most Festive Chef at the Gig Harbor Chowder Contest, Best BBQ at the Bite of Seattle and Best Bite at Signature Chefs.
Ingrid Pape-Sheldon, Principal Photographer
Photographer and filmmaker originally from Berlin, Germany, Ingrid has operated from her Seattle studio for portrait, editorial and commercial photography since 2005. She received awards and recognition for her movies in Germany and for her editorial work for Seattle Women Magazine. An inspired chef herself and loving having friends around the table, she applies her eye for the presence and sparkle of a person to light filled images of food.
To learn more about Duke’s Chowder House visit www.dukeschowderhouse.com. To book Duke and “Wild” Bill to speak, contact Duke’s marketing director, Bettina Carey at 206-283-8422. Published by Aviva Publishing, NY.