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Second Annual Ballard Beer Awards – Feb 1-28

Ballard Beer Awards 2016 Champ
Ray’s 2016 Ballard Beer Awards Champion: Reuben’s Brews, with Ray’s GM Doug Zellers, far left.

Vote for Your Favorite Ballard Brew!

The 2nd Annual Ballard Beer Awards returns February 1-28. We’ll be spotlighting four Ballard-based breweries for you to taste and cast your vote! Stop by and purchase a pint from one of breweries below to cast your vote or, if you choose not to partake with your palate, simply ask to fill out a ballot.

In addition to casting your vote anytime in February, each brewery will host a special “meet the brewer” tasting at Ray’s Cafe from 4-6 p.m. on the dates listed below. Enjoy visiting with the brewers, sampling a tasting flight and lastly, deciding their fate by your vote.

Thurs., Feb. 2– Lucky Envelope

Thurs., Feb. 9 – Stoup

Thurs., Feb. 16 – Reuben’s

Tues., Feb. 21– Maritime

The elected winner will host a special pairing Brewery Dinner at Ray’s on Thursday, March 9, 6:30 p.m. in our newly remodeled Northwest Room ($60 per person). Join us!

Follow along with us using #BallardBeerAwards on social media!

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Shellfest Returns to Ray’s, Jan 9-22!

shellfish

It’s almost time to Shell-ebrate with Shellfest returning to Ray’s Boathouse and Cafe, January 9 – 22! Chilly winter waters are perfect for harvesting pristine shellfish and you’re to partake at Ray’s in the form of specially prepared shrimp, crab, oyster dishes and much more. Prices start at just $6.

Sample Offerings (each sold separately; selections and menu items may change as we try new and exciting recipes):

-Full Pound Steamed Manila Clams with pork belly, vermouth, butter, chives
-Penn Cove Mussels Marinara with fresh basil, and angel hair pasta
-Sautéed Blackened Shrimp with onion, bourbon, butter, garlic bread
-Crispy Fried Rock Shrimp Tacos with pico de gallo, chipotle-sour cream, shredded romaine lettuce, tortilla chips, salsa
-Chilled Peel & Eat Prawns with lemon-spice poached, Louis dressing
-Half Pound Popcorn Shrimp, lightly breaded, fried golden brown, served with tartar sauce, cocktail sauce
-Dungeness Crab Bisque with sweet corn, creamy veloute
-Pan-fried, panko crusted Washington Razor Clams with saffron-shallot jam and jalapeno tartar
-Baked Half Shell Oysters, a half-dozen with Uli’s Andouille sausage, leeks, and smoked paprika-butter
-Steamed Half Pound Snow Crab Legs with drawn butter and fried potatoes
-Prawn Cocktail with classic cocktail sauce and lemon

We also offer delicious wine and cocktail suggestions for each dish. Boathouse reservations can be made at 206.789.3770 or here. Cafe reservations can be made at 206.782.0094 or here. We’ll see you soon!