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 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.”

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