Duke’s new cookbook, “As Wild As It Gets. . . Duke’s Secret Sustainable Seafood Recipes” is featured in the Sudbury Star by Bonnie Kogos:

Alan Phillips/For The Sudbury Star. Restaurateur Duke Moscrip, the sustainable seafood author and activist who addresses complex issues that affect our ocean, rivers and lake health, talking with our Bonnie and Bettina Carey, of Duke’s Chowder House Restaurants in Seattle, about seafood, chowder and Manitoulin fish.

Check out Duke’s Cookbook One Sheet here.

Check out About Duke Moscrip One Sheet here.

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