Seafood Sleuth Searches for The Perfect Meal!
“He’s charismatic, smart, and he knows food. Really knows it — goes to the sources, meets the fishers and processors, always on the hunt to serve his guests the freshest-tasting seafood.” – Lisa Patterson, Editor In Chief, 425 Magazine
I am a self-proclaimed “Seafood Sleuth.” I risk my his life at sea aboard fishing vessels in search of the “perfect meal.” Going straight to the source in Alaska, I fish with the fishermen and women to make sure we serve our guests the best seafood on the planet. Hence the name of my new cookbook, As Wild As It Gets. To ensure our sustainable catch, I really do go directly to the source. You just might find me with the Surf Clammers off the shores of Martha’s Vineyard, aboard the Dungeness Crab boats on the coast of WA or observing the Mussel harvest at Penn Cove on Whidbey Island.
Wherever I venture to find sustainable seafood, it’s always As Wild As It Gets. Together, with my son and partner John, we own a chain of six Sustainable Seafood restaurants in greater Puget Sound. We are passionate about protecting, preserving and restoring Wild Salmon and Steelhead to the waters of the Pacific Northwest.
A portion of the sale of Duke’s new cookbook, “As Wild As It Gets . . . Duke’s Secret Sustainable Seafood Recipes,” will benefit Long Live The Kings, an organization dedicated to the restoration of Salmon and Steelhead in the Salish Sea, including the Pacific Northwest.
To book Duke and “Wild” Bill to speak, contact Duke’s Marketing Director, Bettina Carey at 206-283-8422 x4 or email at: firstname.lastname@example.org.
Watch Our Cookbook Video!
Book design by Aileen Yost and Suzanne Harkness; Primary Photographer, Ingrid Pape-Sheldon.
Check out Duke’s Cookbook One Sheet here.
Check out About Duke Moscrip One Sheet here.
Check out Duke’s YouTube videos here!