Seattle, WA, April 29, 2014 – Seattle seafood restaurant Duke’s Chowder House will host two benefit dinners for the Oso, WA mudslide victims – one on Tuesday, April 29, and one on Wednesday, April 30. The dinner on Tuesday will take place at the Ruston Way Duke’s and the Wednesday dinner will take place at the Alki location of Duke’s.
From the youngest survivor, five-month-old Duke Saddarth, to an 81-year-old still recovering at a local area hospital, the devastation from the Oso mudslide will be felt for years to come. According to a recent NPR article titled “’Stay With Me, Bud,’ Mom Told Baby After Mudslide Trapped Them,” Duke suffered a skull fracture in the mess and chaos of the March 22 slide.
When the earth stopped moving, Duke’s mother, Amanda Skorjanc was quoted as saying, “He was dirty and a little blue and I thought I was losing him,” she said. “I would pat on his chest and say, ‘Stay with me, bud.'”
Amid the catastrophe, however, has risen hope and a commitment to help – from members of the Oso community as well as from other local neighborhoods.
“We wanted to do something to help but we asked ourselves, what can we do to help the recovery efforts from 60 miles away in Seattle?” said Duke Moscrip, owner of Duke’s Chowder House. “What we decided was that we could make the greatest difference inviting guests to help by attending a Duke’s charity dinner where 100% of the proceeds benefit baby Duke and other Oso mudslide survivors.”
The six course menu prepared by Executive Chef Bill Ranniger will feature gourmet beer and wine parings, spotlighting wild, natural, and sustainable seafood. The cost is $75 per person plus tax and gratuity. The menu for both dinners is as follows:
– Trumer Pils as a welcome beer to get you started
– Trumer Pils with Mini Dungeness Crab “Un”Cake with zesty lime aioli
– New Belgium Coconut Curry Hefeweizen with Thai Coconut Macadamia Penn Cove Mussels
– Simi Sauvignon Blanc paired with Wild Mexican Prawn and Alaska Weathervane Scallop Skewer atop an “Un”Chopped Salad
– King Estate Acrobat Pinot Noir paired with Blueberry Goat Cheese Wild Alaska Salmon and fresh asparagus
– Black Stallion Cabernet (Napa Valley) paired with a Grass Fed Filet Mignon, mushroom demi-glace and Wild Bill’s famous potato cake
– Mini “Lady” Hattan (new Duketail) with special dessert
Besides attending one of the two charity events at Duke’s, the best way to help is through a financial donation to Red Cross Disaster Relief. Right now, the Red Cross has the supplies and volunteers that it needs to respond, but financial donations allow the Red Cross to pay for the full range of help this community needs. Donations to Red Cross Disaster Relief allowed the Red Cross to respond immediately to this landslide with mental health assistance, food and shelter and support for first responders and are being used to provide help right now. Visit redcross.org, call 1-800-RED CROSS or text the word REDCROSS to 90999 to make a $10 donation.
Dedicated to bringing its customers the best every day, Dukes Chowder House operates six restaurants throughout the Puget Sound region and boasts membership of 156,000 in its popular email club. Since 1999, Founder and Owner Duke Moscrip – together with his son and partner John Moscrip – continue their passionate journey to source all natural, healthy and fresh ingredients. Duke’s food is free of hormones, antibiotics and free of harmful chemicals. In 1999, Moscrip pioneered the concept of “ice chilled, better than fresh.” Duke’s is an upscale casual Pacific NW seafood concept offering signature, flavorful, 100% sustainable wild seafood, Award Winning Chowder and grass fed burgers in a gathering place that is friendly, comfortable, unpretentious and filled with personality. Guests sum up their favorable assessment of what Duke’s Chowder House has to offer with three words: “It’s sooo good!”