Posts by Bill Ranniger
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…
Read MoreOh 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…
Read MoreRecipe #1: DukeWorthy™ Seattle Double Sourdough: A Duke’s Tradition
Duke’s at Home Recipe Series: My love of San Francisco and its famous sourdough bread is why every meal at Duke’s Seafood begins with a basket of this delicious, warm delight, served with fresh Darigold butter. It’s also why we own our exclusive Double Sourdough recipe, developed just for Duke’s Seafood. Sourdough bread is a…
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