If you’re a seafood aficionado, you’ve likely heard of Duke’s Chowder House, one of the most popular, if not the most popular, seafood restaurants in the Pacific Northwest. In fact, it is so popular that it has become a chain of six restaurants. And now, owner Duke Moscrip and chef “Wild Bill Ranniger” have written a new book, As Wild as It Gets: Duke’s Secret Sustainable Seafood Recipes to bring their delicacies to a wider audience.
Duke Moscrip has been delighting foodies with its amazing meals for decades. And for years, customers have asked for their prescriptions. Now, he’s finally ready to reveal them all, whether it’s Duke’s Coltrane Coleslaw, Multiple Ideas for Salmon or Halibut, Appetizers, Desserts or Cocktails, Hanky Panky Prawns or “I Want You So Bad” Marionberry Pie, you’ll find anything that tickles your taste buds in these pages. With the help of the restaurant’s longtime chef, “Wild” Bill Ranniger, every dish and delicacy you can imagine is presented in easy-to-follow recipes that will allow you to prepare world-class meals for your family and dinner parties. There’s even a handy fabric marker attached so you don’t lose your place while you’re busy stirring, dicing, and sautéing.
But don’t stop there: As Wild as It Gets is much more than just another cookbook. It’s a chronicle of a Seattle institution. And you’d be hard-pressed to find a book anywhere that’s visually stunning. Ingrid Pape-Sheldon’s incredible photography makes the salmon practically jump off the page – sheer delight for the eyes. You’ll salivate and hear your stomach growl just by looking at all the food laid out on Duke’s signature blue checkered tablecloths.
And even if you don’t like to cook, as long as you enjoy eating, you’ll be impressed with all the additional delights on these pages that go far beyond recipes. At the heart of the book is Duke Moscrip himself, and he personally envisioned it as more than just a book: it is his legacy for generations of seafood lovers to come. Among the recipes are countless photos of Duke and his restaurant’s past triumphs, from Duke holding catches of giant fish to vintage restaurant ads. And best of all, there are essays from Duke on his love of good food, his methods of serving it, and his mission to keep his customers happy.
Many other pieces were written by the companies that supply Duke’s Chowder House with the food it cooks. These essays are not only fascinating background reading, but also a testament to the incredibly devoted restaurant owner that is Duke. His commitment to serving only the best to his customers is reflected in the stories of how he has gone out on fishing boats with the crews that supply him with seafood so he can experience the process first hand and ensure only the freshest produce. arrive at their destination. the dishes that he serves to the customers of his restaurant.
Chief “Wild” Bill also enters the picture, talking about his childhood fishing and hauling crab traps. “I used to be scared of these tasty guys, with their wacky little eyes, spiked legs and claws,” he tells us. But he grew up and learned to cook crabs as soon as they were brought to shore.
Duke also doesn’t ignore the people who make the day-to-day running of his restaurant possible. There are photos and descriptions of all the chefs, his son and business partner, John, and the restaurant’s corporate team. There’s even an essay by Duke’s daughter, Amy, reminiscing about how he made her the best sandwiches for lunch when she was growing up. And yes, Duke tells the story of how he got his nickname, Duke, as well as sharing when he tried out for the Sonics, complete with a picture of him in uniform.
In short, anyone who loves succulent seafood, loves a great restaurant, and loves knowing that there are people like Duke who absolutely love what they do with a passion that mere words cannot convey will love this book. And in 384 pages packed with food and stories, there’s plenty to love! So settle in with a plate of Duke’s Clammy Faye Clams and prepare for a truly culinary treat.
