Duke & Chef Bill’s Blog

Even before my teenage years, before the rest of the family woke up, I would push the 14 foot Aluminum Boat with 6 horsepower Evinrude off the beach into Nelson Bay, a pristine bay looking toward Canada over the Strait of Juan de Fuca.  I would fire up the ol’...
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The following is a talk that I am giving to restaurant goers, people who dine out. “At Duke’s we have an approach to food, most especially Seafood, that is not duplicated by any of our competitors. Other restaurant owners would like to be able to say that they do what...
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Some of my favorite things, rain drops on roses and whiskers on kittens, full wine glasses and 5 courses of yummy. Bright copper kettle and warm woolen mittens, slow roasted prime rib and sustainable goodness. Pan seared scallops with skewered prawn broiled, Dungeness crab legs with warm chipolote aioli, these...
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Our Executive Chef Bill Ranniger and four of our Chefs will be preparing and instructing students at FareStart on Thursday, July 26.  FareStart is an organization that is doing the right thing by training students in the world of culinary skills.  Some of these students would not have an opportunity...
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Much of my early years were spent on the beaches of Henry Island, just a stone’s throw from Roche Harbor in the San Juan Islands on the Washington Coast. There I would take my 14 foot aluminum boat out to the Strait of Juan de Fuca and catch all kinds...
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I recently visited Pacific Seafood’s Westport Shrimp processing plant.  I took along several members of the media so that we could all see firsthand how this resource was being handled.  Few, if any, restaurants in Puget Sound, make this trip.  I do it because I want to understand the resource,...
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What makes for the best tasting Dungeness Crab?  Our Executive Chef, Bill Ranniger and I went to Westport recently to find out.  We learned a lot about the Dungeness Crab we buy from Pacific Seafood, owner of the processing plant.  Neither Bill nor I had never been there before and...
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Thank you everybody for bringing to light the real issue through all of this, our current employees.  Do we value our Employees?  No question.  So remember this, all 232 of you currently working for any Duke’s Restaurant location:  Duke’s Tipped Employees NEVER Make Less Than $9.04/hr!  We love you...
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It’s funny how such a well-intentioned gesture can turn into something not intended.  Here’s how my current situation unfolded….  Because I’ve owned and operated restaurants in Washington state, specifically the greater Seattle area for more than two decades, I’m often approached by the media for my views on anything from...
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