FOODIE FARE-WAYS - Part 2

Our follow up to GREAT 19TH HOLE GASTRONOMY no matter where you play in Washington state

BY JIM STREET • SPECIAL TO CG

The 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 par- 3 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 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.

Duke’s Seafood

John and Duke Moscrip

Duke’s Seafood Green Lake

GREATER SEATTLE

Duke’s Seafood Restaurants

Locations: Alki, Bellevue, Green Lake, Southcenter, Kent Station, Lake Union and Tacoma

DukesSeafood.com

Chef: “Wild” Bill Ranniger

Menu: dukesseafood.com/menus/dinner-menu

What makes it cool:

For almost 50 years, Duke’s Seafood restaurants located in or near Seattle have been the go-to place for a memorable lunch or dinner — from as far south as Tacoma, east as Bellevue, west as Alki and north as Green Lake.

There are seven current locations, all serving some of the best seafood delicacies you’ll ever experience. After all, it recently received the highest seafood restaurant rating in the State of Washington by Fish2Fork, a leading evaluator of worldwide seafood restaurants, garnering a 4.5 out of 5, the highest rating in the world.

Furthermore, Duke’s was awarded a 100 percent sustainable seafood volume compliance rating from Smart Catch, a program designed to promote sustainability and raise consumer awareness regarding sustainable seafood options.

Their die-for crab cakes, along with the delicious and award-winning bowl of clam chowder, stand out on the menu.

Ranniger has mastered the crab cake, using Dungeness crab meat, herbs from the garden and simple, flavorful seasoning mixtures.

EASTERN WASHINGTON

Apple Tree Golf Club

Apple Tree Grill

Apple Tree Golf Club

Location: 8804 Occidental Rd. #9637, Yakima, WA

AppleTreeResort.com

Managers: Tara Trudeaux (Front of House); Mario Alfonzo (Back of House)

Menu: appletreeresort.com/menus

What makes it cool:

Once you have played the spectacular 18-hole layout that appropriately features an apple-shaped green basically surrounded by water, it’s time to relax, reflect on the round and enjoy the cuisine offered at Yakima’s exquisite golf club.

The Apple Tree Grill features a nostalgic theme that brings to life Apple Tree’s homegrown heritage in farming the orchards surrounding the golf course and throughout the West Valley.

“Our Applewood Smoked Prime Rib dinner is one of our most popular items,” said manager Tara Trudeax. “It is considered the ‘House Specialty’ and is lightly smoked with Applewood chips, and horseradish.”

Side dishes include the choice of seasonal vegetables, baked or mashed potato, salad or homemade soup of the day.

Overlooking the golf course, from the inside or on the deck, adds to the overall experience. Photos decorating the walls and the antique orchard tools that were used on-site more than 90 years ago is like taking a trip through history.

OLYMPIC PENINSULA

Cedars at Dungeness & 7 Cedars Casino

The House of Seven Brothers

Cedars at Dungeness & 7 Cedars Casino

Location: 270756 US-101, Sequim, WA

7Cedars.com

Chef: Jet Katterhenry

Menu: 7cedars.com/dining

What makes it cool:

Besides having former Huskies quarterback Sonny Sixkiller as the face of an annual and popular charity golf tournament, there is enough crushed crab at any of the dining choices to feed a small army.

The 7 Cedars Casino and 18-hole Cedars at Dungeness — part of the same tribe and the place to go on the Peninsula — are a hop, skip and jump away from each other and the course itself is recognized as “driest golf course in the Northwest”.

The Double Eagle Steak & Seafood Restaurant at the course is the prime eatery, sharing accolades with The Crab Shack, an ideal pit-stop on the course, and Stymies Bar & Grill, home of the popular Elk Burgers that are 80 percent elk and 20 percent beef.

At the casino, fine dining at The House of Seven Brothers is memorable. Inspired by the Jamestown S’Klallam tribe’s immemorial connection to local waterways the menu features locally-sourced seafood, produce, and protein from fisherman, farmers, and ranchers across the Olympic Peninsula.

NORTH PUGET SOUND

Angel of the Winds Casino Resort

Whiskey Prime Steakhouse at Angel of the Winds Casino Resort

Angel of the Winds Casino Resort

Location: 3438 Stoluckquamish Lane, Arlington, WA

AngelOfTheWinds.com

Chef: Chandler Dehl

Menu: AngelOfTheWinds.com/Dining

What makes it cool:

There isn’t a golf course within one of Bryson De- Chambeau’s booming drives, but the Angel of the Winds Casino, located just off I-5 north of Seattle, offers a unique combination of golf and cuisine.

Imagine having a bite to eat prior to playing a round of golf at such courses as Gleneagle (35 miles), Avalon Golf Links (28 miles), Cedarcrest (29 miles), Battle Creek (27 miles) and Overlook (50 miles), or a post-round meal after some birdies, bogies and perhaps an eagle. And, if you are playing some of the fantastic courses in Whatcom County, this is the place to stop on your way home to Snohomish or King County.

And, if you are looking for a stay-and-play regardless of your handicap, two simulators at “All Things Sports” on site puts your mind in a long-drive or short-putt mood with a “practice” round.

The Casino offers a variety of places to eat, including the quick-serving Katie’s Kitchen – ideal for golfers on the go. But one of the most popular culinary stops anywhere within 20 miles of the casino is Whiskey Prime Steakhouse. They feature their own barrel-aged whiskey, incredible prime cuts and seafood that will be on “par” with anything you might find in downtown Seattle.

Angel of the Winds is truly aligning themselves as a golfer’s casino.