Not Just Another Restaurateur: Duke’s First Cookbook Experiences Smashing Success

Share Article

Duke’s Chowder House, a Seattle-based seafood restaurant, is off to a successful start in 2016 with the release of its first cookbook, followed by a robust book campaign and tour.

Duke & Bill

I have many thousands of hours into this book. It’s the hardest thing I’ve ever done, going over things so many times and making sure there are no mistakes. It turned out gorgeous.

Duke’s Chowder House, owned and operated by Duke Moscrip and his son and partner John Moscrip, is an award-winning seafood restaurant and bar based in Seattle, has another fruitful year in full-swing before March. Following the release of the highly-anticipated Duke’s Chowder House cookbook, “As Wild As It Gets . . . Duke’s Secret Sustainable Seafood Recipes,” Duke Moscrip and his team are preparing for the next chapter in the cookbook’s campaign.

Duke Moscrip is not a typical restaurateur and Duke’s Chowder House is not a typical restaurant. No effort is spared to create and prepare quality dishes to satisfy customers. Duke’s approach to food is three-fold. First, all seafood is 100 percent sustainably-sourced. Second, out of more than 160 cookbook recipes, 90 of them are gluten-free. Thus, Duke makes a conscious effort to be inclusive of a wide range of particular appetites. Third, Duke has been known to travel thousands of miles to locations teeming with exquisite seafood, in search of the perfect bite. The “search-far-and-wide” mentality is one that elevates the Duke’s Chowder House brand above other seafood restaurants world-wide.

Duke’s Chowder House is not a restaurant, but an experience where family is at the center. It is not only family-owned and operated, but the employees and customers (old and new) share in this family dynamic. Bettina Carey, marketing director, states simply, “From the moment I walked into my first Duke’s more than twenty years ago and fell in love with the concept, I have felt a warm and welcoming family-like feeling. When I officially started consulting with Duke’s I discovered just how much the staff loves Duke’s because typically after working an eight hour shift the staff will stick around for a meal and a drink, not customary in most restaurants where folks can hardly wait to leave their job.” Duke has spent decades building a restaurant, staffing it with folks it treats like family, inventing delectable dishes, traveling the globe, creating an original cookbook, participating in and hosting charitable events, engaging with the Greater Seattle community, and above all, creating a legacy.

Duke Moscrip and Executive Chef “Wild” Bill Ranniger have already given a number of exclusive interviews to media outlets, including City Living, West Seattle Herald, Seattle’s Outside Musings, South Sound Magazine, the Southwest Seattle Historical Society featuring Duke’s video response regarding the historical significance of Duke’s new cookbook (, as well as appearing on KING5 Evening Magazine Show, and KOMONews4 just to name a few. To Patti Payne of the Puget Sound Business Journal in her article entitled, "Restaurateur reveals every recipe served at Duke's Chowder House," Duke stated, “I have many thousands of hours into this book. It’s the hardest thing I’ve ever done, going over things so many times and making sure there are no mistakes. It turned out gorgeous.”

The “food dudes,” as Duke and “Wild” Bill euphemistically call themselves, have spent the past two weeks signing books at all five of six restaurant locations to kick-off book sales and facilitate interaction with the community. The remaining book signing is at Duke's Southcenter on Monday, February 8th from noon to 8pm.

For more information, call 206-349-4297. All-ways As Wild It Gets!

For more information on Duke’s Chowder House, visit

For media inquiries, contact Tina Carey at askbettina(AT)

About Duke’s Chowder House
Duke’s Chowder House is a family owned and operated enterprise with six different locations throughout the Puget Sound region. Renowned for its Award Winning Clam Chowder, Duke’s menu is filled with delectable seafood dishes crafted by Duke and Duke’s very own Executive Chef “Wild” Bill Ranniger–a proclaimed culinary genius in the region. Founder and Owner Duke Moscrip – together with his son and partner John Moscrip – continue their passionate journey to source all wild, natural, healthy and fresh tasting ingredients. Duke’s food is free of hormones, antibiotics and harmful chemicals. Duke’s is an upscale, casual Pacific NW seafood concept offering signature, flavorful, 100% sustainable wild seafood, Award Winning Chowder and grass fed burgers. Guests sum up their favorable assessment of what Duke’s Chowder House has to offer with three words: “It’s sooo good!” Duke’s is honored to have received the highest seafood restaurant rating in the State of Washington by Fish2Fork, a leading evaluator of worldwide seafood restaurants, garnering a 4.5 out of 5 (no higher rating in the world). Duke's is equally honored to be among the first restaurants in Seattle to be recognized with a 100 percent volume compliance sustainable seafood rating from Smart Catch, a program designed to promote sustainability and raise consumer awareness regarding sustainable seafood options. Learn more and join Duke's VIP club at

Share article on social media or email:

View article via:

Pdf Print

Contact Author

Tina Carey
Duke's Chowder House
Like >
Visit website