Cooking Tips
How to Make Crabby Deviled Eggs at Home
By Alan Caraco, Duke’s Seafood Executive Chef With summer potluck and barbecue season just around the corner, why not treat yourself to this tasty nosh nibble that’s easy to make and fun to share? Start by placing 8 eggs in boiling, salted water with a dash of white vinegar. Cook for 14 minutes, then transfer…
Chef Bill Ranniger’s Turkey Talk
You get a lot of advice and direction about prepping and enjoying turkey during this time of year, but our Executive Chef “Wild” Bill has the best advice. Take it away, Bill. By Bill Ranniger Go to Duke’s for several days before Thanksgiving, eat good food and mentally prepare to be away from Duke’s until…
Oh Shucks . . . Oysters Aren’t that Tough
Selecting and shucking oyster can be tough but not if you join us at Duke’s in Bellevue (the only location where we feature fresh oysters). Fresh right now a Kumamoto from Humoldt Bay, CA, Shinsei from Willapa Bay, WA, Olympia from South Puget Sound plus the Takara, West Coast Stout and Royal Miyagi. All delicious…
Not One; Not Two; Not Three; but Four Chowders
At Duke’s, it’s not just about the clams Many Seattle restaurants offer clam chowder. We get that—it’s a Northwest necessity. And at Duke’s, we love clams, too, but why stop with clams? We offer at least four chowders every day, and not only are they full of flavor, they are all gluten free! Can’t choose…