DukeTales

Happy Chickens; How They Are Raised Matters

Free range and cage-free are terms tossed around wildly in the chicken world. Why does it matter?  Chickens raised in a cage-free environment and served only a natural diet grow bigger, are nutritionally richer, taste better, and, frankly, are raised more humanely. That matters to us. Harvestland/Perdue, our only chicken supplier, shares these values. They…

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Get Fresh with your Fish

Fresh fish is revered by fishmongers, grocery stores, and restaurants worldwide, but how do you really know it is “fresh?” Studies show that the fish they serve could be three weeks old, and here’s the kicker: the restaurant may not even know it! A fish that isn’t cleaned and frozen within hours of being caught…

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Essential is, well, Essential at Duke’s

Relationships matter and for the past 10+ years, Essential Baking Company has baked our luscious sourdough bread. Guests have told me they drive across town just for a slice of oven-warmed sourdough . . . it’s that delectable. Don’t try to duplicate it with another sourdough; this recipe is exclusively Duke’s. I fell in love…

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“DukeWorthy” – Fishing with the Pros

Fresh fish is my passion and the reason I started Duke’s 40+ years ago. Knowing the source of what we serve is critical, which is why I fish with the fishermen . . . regularly. These men and women are pros. Don’t ever underestimate the amazing work they do every day to bring us the…

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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