Dukeworthy

By Duke Moscrip Organic, free range and cage-free are terms tossed around wildly in the chicken world. We know that chickens need more than just food and water to be healthy and, today more than ever, consumers care about the way their food is grown. Organic chicken is hard to come by, but when you…

by Duke Moscrip Handled With Care At Duke’s, exceptional quality is our top priority. If food is headed to our kitchens, you can bet that I have invested a lot of time and energy into sourcing it. I search long and hard to ensure I am providing my customers with the best-tasting and most sustainable…

by Duke Moscrip To me, food is more than just the basics of breakfast, lunch, and dinner. It’s more than just finding something to fill yourself up when you’re hungry. Good food is a lifestyle. My food philosophy is the basis for every business decision I make and is one of the driving passions in…

By Duke Moscrip From the Ocean, With Love If you’ve ever been to Westport, Washington, then you’ve seen the giant crab pots stacked sky-high and the trawlers parked at the marina. Last week, our team of chefs and I arrived to tour the processing plant for Pacific Seafood, our only crab supplier. Westport in April…

By Duke Moscrip Just kidding . . . this five-year-old oyster is bigger than anyone would ever want to slurp, even me. But they are perfect for show. Last week, “Wild” Bill Ranniger, our executive chef, and chefs from our seven restaurants joined me for an oyster-seeking adventure in Raymond, Washington. Pacific Seafood, the only…

By Duke Moscrip With the 2018 MLB season underway, I recall a time in 1987 when fans rallied behind my idea to buy the Mariners. Back then, team owner George Argyros was not a favorite of the fans. Since the team’s rocky beginnings in 1969 as the Seattle Pilots, the team never saw a profit…

Everything on the menu has passed the “DukeWorthy” test, a word coined by a boat captain friend of mine many years ago on a fishing trip. He caught a Halibut that was too small, tossed it back and said, “that’s not DukeWorthy.” It stuck, and it helps define everything we do. If you eat at…

That wild salmon populations are disappearing can no longer be ignored. It’s my passion to save salmon for future generations, not just so we can serve it to our guests at Duke’s, but because it is the treasure of the Pacific Northwest. This post is not going to preach to you or spew out fact…

Here’s a challenge: try to find ice cream that isn’t loaded with high fructose corn syrup. Trust me, you’ll have little to no luck at the supermarket. I searched high and low for ice cream that I could serve with a clear conscience. That search led me to local ice cream maker Alex Thieman, owner…

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…