West Seattle Blog… | Duke’s Seafood at Alki Beach: Welcoming New West Seattle Blog Sponsor, with a Deal for You


Today we welcome a new WSB sponsor – locally owned Duke’s seafood at Alki beach. Here is their message to you:

People often ask why come Duke’s seafood compared to any other seafood restaurant in town and our answer is simple because we know where almost all of the ingredients in our food come from. Most restaurants can’t say that, but why bother?

Partners and father / son, Duke Moscrip (right) and Jean Moscrip (left) and our executive chef, Savage Bill Ranniger, personally sources ingredients from the foods we serve – yes, really – and it’s local where possible, sustainable, free of harmful chemicals and preservatives, and gluten-free where possible.

Why are we going to this extreme? “Decades ago I started going to Alaska and fished with the fishermen, not just a tour of a processing plant. In fact, I wanted to know how they catch the fish, what they do after they catch it, like they take care of them, bleed this fish, put ice on the fish and keep it cold all the time. throughout the treatment. I have found that not all fishermen do it right. So we only buy from people who handle the fish the way we want and according to our strict standards, and as a result, we get the most amazing fish, ”says Duke Moscrip.

“That’s when I started my quest to buy only from trusted suppliers who understood the right way to care for fish. I didn’t know it at the time, but the standards we set back then are now the industry standards for any quality commercial fishery. True story ! He adds. “I was there, just a guy who only wanted one thing: great tasting fish, to end up setting the standard for the industry.”

We didn’t stop at the fish. We go to produce fields, chicken farms, cellars, even our exclusive Bourbon supplier, Woodford Reserve. Everything we serve has to meet our strict standards to be good enough for Duke’s Seafood or it’ll never end up on your plate! In addition, each dish is so tasty because of the ingredients and the special recipes we have developed for Duke’s seafood.

“I dream of food,” said Duke. He describes tasty dishes made from crazy combinations: blueberries with goat cheese on grilled salmon, or tarragon and citrus in a salad, or hazelnut syrup, melted butter and halibut encrusted with crushed macadamia nuts. “In fact, sometimes I drive my executive chef, Wild Bill, crazy by sending back new dishes over and over again until we get the right results. We spend hours and hours in the kitchen together perfecting each recipe.

“‘Savage’ Bill ranniger is the executive chef; an amazing guy. “He supports all my crazy ideas. For 23 years, he has been making things happen in our kitchens. He’s inventive and creative and we get along so creatively together so well being good friends. But it produces incredible food, ”says Duke.

Duke’s seafood offers a very special offer until January 22, 2022: Spend $ 50 and get $ 10 off your meal. Spend $ 100 and get $ 20 off your meal. Book today at www.dukesseafood.com.

We thank Duke’s seafood to sponsor independent and collaborative neighborhood news with the community through WSB; find our current sponsor team listed as a directory here, and find information on joining the team by going here.

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