Voted Best Seattle Seafood Restaurant Duke’s Chowder House Releases…

Duke’s NEW Cookbook Revealed, “As Wild As It Gets”

One of a secrets to a recipes lies in a delicious sauces, delicious seasonings, copious butters, tasty dressings and condiments.

Duke’s Chowder House, owned and operated by Duke Moscrip and his son John Moscrip, an award-winning seafood grill and bar formed in Seattle, has only taken a business to a subsequent turn with a recover of “As Wild As It Gets: Duke’s Secret Sustainable Seafood Recipes”, a cookbook featuring disdainful calm including Duke’s Secret Sustainable Seafood Recipes and featured stories famous as “Duke Tales.” The cookbook’s singular calm provides readers a glance into Duke’s Alaskan travels, his hunt for sustainable, furious seafood, and 40 years of grill success. And, nonetheless a book’s pretension includes “Duke’s Secret Sustainable Seafood Recipes,” Duke’s cookbook also includes recipes for grass-fed beef, cage-free duck as good as Duke’s Forbidden Treats, Duketails (Duke’s strange cocktail concoctions), and Classic Cocktails.

Duke Moscrip, a Founder and CEO of Duke’s Chowder House, has dedicated his career to acid for a world’s excellent seafood and mixture that are chemical-free and sustainably sourced. One of a many fast total on Seattle’s grill scene, he asserts: “One of a secrets to a recipes lies in a delicious sauces, delicious seasonings, copious butters, tasty dressings and condiments.”

Self-proclaimed “food dudes” Duke Moscrip and Executive Chef “Wild” Bill Ranniger, have co-created and hand-selected a recipes for a cookbook, many of that have never before been suggested to a public. Duke and Executive Chef, “Wild” Bill Ranniger will be on-hand in chairman signing books during a kick-off book events scheduled during all 6 locations. The report is as follows:

Duke’s Alki – Tuesday, Jan 19 – noon to 8pm

Duke’s Kent Station – Monday, Jan 25 – noon to 8pm

Duke’s Ruston Way – Tuesday, Jan 26 – noon to 8pm

Duke’s Lake Union – Wednesday, Jan 27 – noon to 8pm

Duke’s Green Lake – Tuesday, Feb 2 – noon to 8pm

Duke’s Southcenter – Monday, Feb 8 – noon to 8pm

The cookbook is not only a collection of recipes; it is a extensive Duke’s Chowder House experience. Restaurant-goers are guaranteed:

-Sustainable Seafood with Exceptional Flavor

-Always Wild Salmon, Not Farm Raised

-All Natural Ingredients

-Traceable Food

The cookbook, “As Wild As It Gets,” is now accessible for purchase. A apportionment of book sales will advantage Long Live The Kings, an classification dedicated to restoring furious salmon in a Pacific Northwest. To sequence a duplicate or to book Duke to pronounce hit Marketing Director Bettina Carey, call: (206) 349-4297. Published by Aviva Publishing, NY.

For some-more information on Duke’s Chowder House, revisit http://www.dukeschowderhouse.com/.

For media inquiries, hit Tina Carey during askbettina(AT)gmail.com.

About Duke’s Chowder House

Duke’s Chowder House is a family owned and operated craving with 6 opposite locations via a Puget Sound region. Renowned for a Award Winning Clam Chowder, Duke’s menu is filled with tasty seafood dishes crafted by Duke and Duke’s really possess Executive Chef “Wild” Bill Ranniger–a admitted culinary talent in a region. Founder and Owner Duke Moscrip – together with his son and partner John Moscrip – continue their ardent tour to source all wild, natural, healthy and uninformed tasting ingredients. Duke’s food is giveaway of hormones, antibiotics and damaging chemicals. Duke’s is an upscale, infrequent Pacific NW seafood judgment charity signature, flavorful, 100% tolerable furious seafood, Award Winning Chowder and weed fed burgers. Guests sum adult their auspicious comment of what Duke’s Chowder House has to offer with 3 words: “It’s sooo good!” Duke’s is respected to have perceived a top seafood grill rating in a State of Washington by Fish2Fork, a heading evaluator of worldwide seafood restaurants, garnering a 4.5 out of 5 (no aloft rating in a world). Duke’s is equally respected to be among a initial restaurants in Seattle to be famous with a 100 percent volume correspondence tolerable seafood rating from Smart Catch, a module designed to foster sustainability and lift consumer recognition per tolerable seafood options. Learn some-more and join Duke’s VIP bar during http://www.dukeschowderhouse.com/email-club/.

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