Voted Best Seattle Seafood Restaurant Duke’s Chowder House Releases Long-Awaited Sustainable Seafood Cookbook

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Duke’s Chowder House ushers in 2016 with the highly-anticipated culinary collection, "As Wild As It Gets", a cookbook featuring sustainable seafood recipes, that is now available for purchase.

Duke's NEW Cookbook Revealed, "As Wild As It Gets"

One of the secrets to our recipes lies in the scrumptious sauces, savory seasonings, bountiful butters, delectable dressings and condiments.

Duke’s Chowder House, owned and operated by Duke Moscrip and his son John Moscrip, an award-winning seafood restaurant and bar based in Seattle, has just taken its business to the next level with the release of "As Wild As It Gets: Duke’s Secret Sustainable Seafood Recipes", a cookbook featuring exclusive content including Duke’s Secret Sustainable Seafood Recipes and featured stories known as “Duke Tales.” The cookbook’s unique content provides readers a glimpse into Duke’s Alaskan travels, his search for sustainable, wild seafood, and 40 years of restaurant success. And, although the book’s title includes “Duke’s Secret Sustainable Seafood Recipes,” Duke’s cookbook also includes recipes for grass-fed beef, cage-free chicken as well as Duke’s Forbidden Treats, Duketails (Duke’s original cocktail concoctions), and Classic Cocktails.

Duke Moscrip, the Founder and CEO of Duke’s Chowder House, has dedicated his career to searching for the world’s finest seafood and ingredients that are chemical-free and sustainably sourced. One of the most enduring figures on Seattle’s restaurant scene, he asserts: “One of the secrets to our recipes lies in the scrumptious sauces, savory seasonings, bountiful butters, delectable dressings and condiments.”

Self-proclaimed “food dudes” Duke Moscrip and Executive Chef “Wild” Bill Ranniger, have co-created and hand-selected the recipes for the cookbook, many of which have never before been revealed to the public. Duke and Executive Chef, “Wild” Bill Ranniger will be on-hand in person signing books at the kick-off book events scheduled at all six locations. The schedule is as follows:

Duke's Alki - Tuesday, January 19 - noon to 8pm
Duke's Kent Station - Monday, January 25 - noon to 8pm
Duke's Ruston Way - Tuesday, January 26 - noon to 8pm
Duke's Lake Union - Wednesday, January 27 - noon to 8pm
Duke's Green Lake - Tuesday, February 2 - noon to 8pm
Duke's Southcenter - Monday, February 8 - noon to 8pm

The cookbook is not solely a collection of recipes; it is the comprehensive Duke’s Chowder House experience. Restaurant-goers are guaranteed:

-Sustainable Seafood with Exceptional Flavor
-Always Wild Salmon, Not Farm Raised
-All Natural Ingredients
-Traceable Food

The cookbook, "As Wild As It Gets," is now available for purchase. A portion of book sales will benefit Long Live The Kings, an organization dedicated to restoring wild salmon in the Pacific Northwest. To order a copy or to book Duke to speak contact Marketing Director Bettina Carey, call: (206) 349-4297. Published by Aviva Publishing, NY.

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

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Tina Carey
Duke's Chowder House
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