DukeTales
Valentine’s Day Fun Facts
Saint Valentine has a legacy that dates back centuries. Old traditions have morphed throughout the decades, but we still focus our attention on our loved one on this special day. No matter if you celebrate Valentine’s Day or not, its history and traditions offer some fun facts to share with friends. Where did the phrase…
Talking Turkey with Executive Chef “Wild” Bill Ranniger
Forget fancy, let go of perfect for the holidays. Our executive chef “Wild” Bill has the best advice. Take it away, Bill! By Bill Ranniger First things first: my advice to having a great holiday turkey dinner is to go to Duke’s for several days before Thanksgiving or Christmas, eat good food and mentally prepare…
Desserts To Die For
When you come to Duke’s, we aim to provide a meal that not only tastes great but also makes you feel good inside. We infuse every dish we create with that comforting feeling – including our desserts. We Get By With A Little Help From Our Friends Just because you know how to cook does NOT…
Farmed vs. Wild Salmon: What's the Difference?
The debate surrounding wild and farmed salmon is complex and often contradictory. The issues and arguments generally fall into three main categories: environmental concerns, contamination problems, and the heath concerns of eating farmed salmon. Environmental Concerns Farmed fish are most commonly raised in net pens in the ocean, usually in a protected area such as…
Our Contributors
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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