John and Duke Moscrip
Our follow up to GREAT 19TH HOLE GASTRONOMY no matter where you play in Washington state
T
he proximity between several Puget Sound golf courses and the legendary Duke’s Seafood restaurants has been a long-running championship-caliber combination. From Tacoma’s world-renowned Chambers Bay Golf Course, site of the 2015 U.S. Open, to the little par3 course at Green Lake in north Seattle, any given day pursuing birdies and perhaps even an eagle or two, can be a memorable experience topped off with some crab cakes and/or a bowl of yummy clam chowder at a nearby Duke’s Seafood restaurant. Golf and Duke’s Seafood Restaurants have been a working tandem for years. That makes perfect sense as golf was a huge part of co-owner and COO John Moscrip’s life. He started in the junior golf program at age 10, played in high school and earned top honors on the varsity team at the University of Washington. After graduating from the UW, he went on to play professionally and later joined his father in the family business and seven years ago started a scholarship program for local youth, which has awarded over $25,000. “Golf is a difficult game,” said John, a member at Snoqualmie Ridge Golf Club, site of the annual PGA Champions Tour Tournament, “but I think the rewards are worth it.” It was 50 years ago this year when John’s dad Bill “Duke” Moscrip invested in Ray’s Boathouse. Going forward, he helped turn it into what is now one of the most 48
JUNE 2022
Duke’s Seafood Green Lake
BY JIM STREET • SPECIAL TO CG
popular seafood restaurants in the Puget Sound. Duke opened the first “Duke’s”, on Lower Queen Anne Hill in 1976, and the rest is history. Along with Green Lake, the current Duke’s Seafood/ golf course connection includes: Alki (West Seattle Golf Course), Bellevue (not far from the Bellevue Golf Course), Kent (Riverbend Golf Complex), Tukwila (Foster Golf Links), Seattle (minutes to a handful of courses), and Tacoma (about 10 minutes from Chambers Bay). Many of the dishes available at all seven Duke’s Seafood Restaurants in the Puget Sound area have won awards for being the best. “It’s no secret that I love salmon, I mean I really love it,” Duke said. “It’s one of my favorite things in the world to eat — breakfast, lunch or dinner. I will always love wild Alaskan salmon. But if I had to pick a second favorite, I’d go with Dungeness crab. This is a love I share with my Executive Chef, ‘Wild’ Bill Ranniger.” John also shares his family’s passion for the restoration of wild salmon. Each year, he leads members of Duke’s restaurants in hands-on activities to restore riparian zones such as the stretch of the Middle Fork of the Snoqualmie River, which is the only western Washington waterway with only wild fish (no hatcheries). And lest we forget the crab cakes — a fan favorite. They are near the top of the “most wanted” dish on the menu. Duke credits the popularity of the item to a lesson his chef/friend learned as a kid. “Don’t over-complicate something that is already delicious.”
Using fresh Dungeness crab meat, herbs from the garden and simple, flavor seasoning mixtures created a crab cake that is better than good. “It’s epic.” And so is Duke’s Seafood restaurants. Among the passions that keep John busy these days — and many days prior to now — are running the seven Duke’s Seafood restaurants as they build back coming out of the pandemic. “I am blown away, but not surprised in the least, with what John has had to overcome in steering his company and teammates through the pandemic,” said Cascade Golfer Publisher Dick Stephens — the Moscrip’s partner in the Duke’s Junior Golfer Scholarship. “I have known John and Duke for a long time, and I was so impressed with how they took care of their employees, their fanbase, clung to their sustainable and fresh culinary values despite long odds that faced restauranteurs the last two years. And they stood next to the scholarships when kids needed them the most,” said Stephens. “These men walk the walk, pay it forward and exude humility, class, character and sincerity. I am proud to call them my friends and their seafood and libation menus they keep rolling out truly rock.” In addition to Duke’s, we offer the following amazing Foodie Fare-Ways options for your consideration all over western Washington. No matter where you are north, south, east or west of Seattle, you’re never far from 19th hole comfort food. There’s always first class fish, steaks and chops and Northwest wines, beers and sprits to savor as you count your strokes for the day. cascadegolfer.com
