"Enduring the economic downturn of 2008 to having our best year on record has not been easy," says Moscrip, owner of Duke's. "The customers who have stuck it out with us are responsible and giving them more of what they love seems fitting," he adds.
Seattle, Washington (PRWEB) January 31, 2014
To thank guests personally and as a sign of his heartfelt gratitude, Duke Moscrip of Duke's Chowder House plans to give more than a combined total of 300 gallons of his award-winning chowder to guests who spend $120 or more for dinner or lunch at Duke's. "Enduring the economic downturn of 2008 to having our best year on record has not been easy," says Moscrip, owner of Duke's. "The customers who have stuck it out with us are responsible, so giving them more of what they love seems fitting," he adds.
Duke's sells more than 330,000 portions of their Award Winning Chowder annually, along with tens of thousands of pounds worth of Wild seafood, grass-fed burgers, free range chicken and so much more every year. And in keeping with Duke's mantra, "Give them more of what they love," he plans to thank as many guests in person as he possibly can.
Valentine’s Week at Duke’s actually runs for 11 days from February 7 through February 17. A racy menu features items like “Please Me Again and Again” Wild Alaska Weathervane Scallops with Pumpkin Raviolis or "Fill Me With Love" Prawns Pasta Pesto. See Duke's Racy Valentine’s Menu. Humorous suggestions of romance, along with aphrodisiacs, permeate the menu descriptions of Wild Seafood items.
Every dining party will receive $69 worth of Duke’s Award Winning Clam Chowder to take home with them when they spend $120 (not including gratuity) at lunch or dinner on any of the 11 days during Valentine’s Week.
Diners will take home a freshly made 64 oz. bag (5.33 large bowls) of Clam Chowder that has been ice chilled so that guests can enjoy Chowder for up to one year, as long as it is kept it in the freezer. Diners will be able to feed 10 people with a cup before entrées are served at home, or serve 5+ bowls as an entrée itself.
When asked why they decided on a racy menu and a chowder giveaway, owner Duke Moscrip said, “We just want our guests to have some romance along with a little light-hearted humor. And we thought we should reward them for their continued support of our Sustainable Seafood menu.” He quickly added with a wry grin, “You do the lovin’ and we’ll do the givin’!”
About Duke’s Chowder House
Duke’s Chowder House is an upscale-casual Pacific NW seafood concept known for its award-winning chowder. Owner Duke Moscrip, now joined by his son and partner John Moscrip, continues on his passionate 37 year journey to source wild, all-natural and sustainable seafood. Duke pioneered the concept of "ice chilled, better than fresh." Duke's, with six locations, offers healthy and fresh ingredients, free of hormones, antibiotics or harmful chemicals. Duke’s is a comfortable and friendly gathering place. Duke’s was also recently earned a 4.5 grade (Blue Fish rating) out of 5 by Fish2Fork, a leading evaluator of seafood restaurants. This is the highest seafood restaurant rating in the State of Washington.
For additional information, contact: Tamara Wilson, Tamara Wilson Public Relations 206-409-6735.