DukeTales
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…
Is Organic Chicken Really Worth It?
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…
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…
Stop Serving Kids Lousy Food; Your Kids Demand Healthy Meals
Why do we parents seek out sustainable and organic food at home, then take our children to fast food restaurants where sourcing is, well, questionable at best? Who knows what’s really in nuggets and pressed fish sandwiches anyway? That’s why I did yet one more thing to make the kid’s meals he serves even better;…
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Wild Bill Ranniger
is the heart of the kitchen at Duke’s Seafood 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.”
Duke Moscrip
is the founder and chief innovator of Duke’s Seafood. 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. Look for Duke when you visit—he’s almost always hungry!
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 Seafood 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