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Fresh Isn’t Always Fresh Many restaurants claim to serve “fresh” seafood, including salmon. But when Duke first got into the restaurant business, he learned something shocking: ‘fresh’ doesn’t always mean fresh. “Fresh salmon can actually be up to twenty-seven days old!” Duke shared this surprising fact when speaking to a...
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Duke’s Chowder House Restaurant Releases DukeWorthy™ Sustainable Fish Sourcing Standards and Specifications to Public For the first time ever, Duke Moscrip of Duke’s Chowder House has released to the public his official DukeWorthy™ Standards and Specifications for sourcing the highest quality sustainable seafood, including Wild Alaska Salmon and Halibut. DukeWorthy...
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What is impressive to me about Tillamook is that the cheese is made naturally, unlike many cheeses in the marketplace. There is no attempt to speed things up with chemicals in order to shorten the period of time that the cheese is aging. Tillamook’s cheese recipe and natural aging process...
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As Seen in: Seattle Market Digest| Marketing News| Glossary – September 2016 Vol. 2 Case Study: Duke’s Chowder House and Long Live the Kings When Duke’s Chowder House selected Long Live The Kings, an organization dedicated to the restoration of salmon and steelhead to the Salish Sea, including the Pacific...
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