Duke Moscrip of Duke’s Chowder House knows that great food starts with great ingredients. He sources the best seafood from around the world to offer that perfect bowl of creamy clam chowder or savory Chipotle wild salmon right here in the Northwest. He has traveled everywhere from Chesapeake Bay to Kentucky in search of natural, chemically free and sustainably sourced foods for his restaurants.
So, want his culinary secrets? Moscrip’s new book As Wild As It Gets features a mix of dishes – never before available to the public – and tells the stories behind them. From 12 -8 p.m. on Jan. 26 Duke will be at Duke’s Chowder House on Ruston Way. Stop by to purchase a cookbook and get it signed by the man himself.
We caught up with Moscrip in the Feb/March issue of South Sound magazine on stands now. Check it out for more of his wisdom on seafood dining.