Posts by Duke Moscrip
The Story Behind Duke’s Crab Un-Crab Cakes
It’s no secret that I love salmon. I mean, I really love it. It’s one of my favorite things to eat in the world! Breakfast, lunch or dinner, I will always love Wild Alaskan Salmon. But if I had to pick a second favorite, I’d go with Dungeness crab. This is a love I share…
Read MoreBellevue Bound; Better Than Ever!
Duke returns to Bellevue! Kemper Freeman of The Bellevue Collection and Duke met, and the rest is history. Duke’s Seafood opened a showpiece restaurant with a wonderful “upscale fishing lodge” theme that captured the spirit of Duke’s Chowder Houses but took it to another level. The company changed the name to Duke’s Seafood & Chowder…
Read MoreA stellar, sustainable summer seafood salad from Duke’s Chowder House
Seattle Times – Pacific NW Magazine By Bethany Jean Clement DUKE MOSCRIP CAUGHT onto the idea of highest-quality, sustainable wild seafood about 30 years ago — that is, decades before it became the ubiquitous concern of upscale menus and “foodies.” He’s been serving scrupulously sourced stuff at his six Seattle-area editions of Duke’s Chowder House all…
Read MoreAbout “As Wild As It Gets . . . Duke’s Secret Sustainable Seafood Recipes”
The “must have” seafood cookbook for your culinary collection. As Wild As It Gets . . . Duke’s Secret Sustainable Seafood Recipes Duke’s Secret Sustainable Seafood Recipes . . . Including Intimate Tales of the Legend Himself Buy Duke’s NEW Cookbook, As Wild As It Gets, NOW! Searching for the world’s finest seafood and ingredients…
Read MoreDuke Awarded 100% Rating from Smart Catch
Smart Catch, a sustainable seafood program created with chefs for chefs to recognize environmentally sustainable fishing practices, awarded Duke’s Chowder House top recognition for its sustainable seafood efforts. The organization is designed to promote sustainability and raise consumer awareness through means of the restaurant industry. For Duke, sustainability is critical to everything we do, but…
Read MoreDuke Leads Seattle’s Ban of Plastic Straws
In 2018, Seattle banned the use of all non-compostable straws and utensils in Seattle restaurants, but Duke’s Seafood made the switch 3 years prior. “When this started out, they (paper straws) were about 30-40% more expensive than petroleum-based products,” Moscrip told KIRO 7 who interviewed Duke for this story. “Now it’s about 10%. But we…
Read MoreMixology – Custom Woodford Reserve Blend
We’ve blended our own bourbon with the good folks at Woodford Reserve in Versailles, Kentucky since 2008 and each time, the flavor profiles just get better and better. Blending bourbon is tough work—no, I really mean it. We spent a couple of days just focused on the nuances of each of the blends, shifting flavor…
Read MoreShop ’til You Drop; Then Dine
Our second mall location opened in South Center Mall (now Westfield Mall) ready for weary shoppers to kick back, have a cocktail, and relax indoors or on the covered patio. Little did we know that Duke’s Seafood would become the reason why our guests come to the mall. This location continues to be a strong…
Read MoreDuke Lands On the Tacoma Waterfront
Tacoma bound; Duke’s Chowder House opens not near the water on Ruston way; rather ON the water. Built on pilings on the shores of Puget Sound, our Ruston Way location is a South Sound favorite winning awards and accolades since opening. We had a rocky start, however. “I did an ad in the Tacoma newspaper;…
Read MoreView of Seattle, Roof Top Dining at Alki
Duke’s hits the beach – Alki Beach that is – with another Duke’s Chowder House. Always in search of the perfect locations, Duke was thrilled when he landed at Alki Beach. This two-story restaurant is right across the beach where you can smell the salt air and hear the ocean while you dine. Duke designed…
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