Posted on

It’s “Home Sweet Ballard” for April Brewmasters Dinner

“Home Sweet Ballard” is the theme for the April 13 Brewmasters Dinner at Ray’s Cafe, as we feature five talented breweries from our own Ballard neighborhood!

The dinner features one seating at 6:00 pm in the Cafe, and guests will be greeted with a glass of Seattle Cider Company Semi Sweet Hard Cider upon arrival. Brewmasters from our five featured breweries will be in attendance to talk about their beers as they mix and mingle among the guests during dinner.

Ray’s Chef de Cuisine Paul Duncan is creating a fabulous five-course meal for the dinner (vegetarian options available), pairing one featured beer with each course:

Starter Course
Hot + Salty Mixed Nuts
Seattle Cider Company ‘Semi Sweet Hard Cider’, Seattle WA
First Course
Yellow Fin Tuna Sandwich – capers, celery, pickles
Hales Brewery Cream Ale, Ballard WA
Second Course
Smoked Tomato Salad – arugula, Farmstead bleu cheese
Maritime Pacific Brewery ‘Imperial’ Pale Ale, Ballard WA
Third Course
Wild Boar Ribs – sweet soy, cilantro
Bad Jimmy’s Brewing Co. ‘Habañero’ Amber Ale, Ballard WA
Entreé
Brasied Lamb – horseradish + cheddar mac and cheese
NW Peaks Brewery ‘Magic Brown’ Ale, Ballard WA
Dessert
Stoup Porter Cake – housemade bacon brittle
Stoup Brewing Company Porter, Ballard WA

This event typically sells out so reservations are strongly recommended. Please call the Cafe to make reservations 206.782.0094

ballardbeerRAYS

Posted on

Yours In Service

by Douglas Zellers, General Manager

photo 2 (13)Ray’s was presented an opportunity in February to host a group of six private wine collectors who wanted to enjoy a very special tasting and dinner. My task was to personally help plan and execute a 5-course menu with wine pairings and coordinate both wine and food service for the group.

The challenge was apparent when I was told that they would be bringing M. Chapoutier’s top tier Ermitage wines. For those of you that like scores, these were Robert Parker 100 point wines from the 89, 90 and 91 vintages.  The game was on.

I decided right then and there to have some fun and provide technical wine service adhering to the Court of Master Sommeliers protocol for this group.  Among other things this involves table side decanting…in the middle of our small dining room…on a Saturday night at 7pm… and that is where we really had some fun.  Our culinary and service team performed flawlessly and we shined the entire evening.  Our guests were overwhelmed.

photo 1 (12)

The wines were absolutely amazing, our guests were beyond cordial, and the food was spot on (thank you Chef Paul). But that’s not what stuck in my head as I was driving home that night.  In preparing for the evening I was able to raise the level of attention to detail for the entire team, for the entire night. It took me almost two hours to polish and set six place settings, 30 glasses, five decanters, etc.  Every single detail counts.

In serving this group, I was able to connect with almost every other table in that end of our dining room; From a husband and wife in the corner enjoying a quiet night out to the bubbly eight-person party celebrating a friend’s birthday. Every guest counts.  I realized that what we did that night, however detailed, was not that far out of the ordinary for Rays. Ray’s Boathouse provides excellent service each and every night.

Do we provide technical wine service each and every night? No. However, we excel at “reading” our guests. We treat each group as the individuals that they are, and in the manner that is appropriate for the occasion.  Our team is skilled at engaging you, defining the level of service you desire, and reacting properly. Some people just wish for a quiet night with a loved one looking out over the water. We do that. Some come here for a casual celebration with lots of interaction from the staff. We do that too.  Technical service by the book has changed. The “book” has become our “guests.” And it’s up to our team to read.

We urge you to join us for dinner at Ray’s Boathouse and be treated to our team. We have some of the best seafood Seattle has to offer.

Did you know? Ray’s offers event catering in Seattle, off-site and right next to our restaurant in Ballard, for special events, weddings, official ceremonies, and more. Enjoy a spectacular front row view of Puget Sound and the Olympic Mountains!

Posted on

Welcome Washington Wine Month!

18514_9_Hero_Banner_01“Taste Washington Wine Month” is an annual celebration of Washington State’s award winning industry, celebrated each March. In support of this event, Boathouse Manager/Wine Director Edan Schmitz is pairing each entree on our Dine Around Seattle menu (March 2-27) with a standout Washington wine.

The featured wines are available by bottle and also by the glass during March. We will have other notable Washington wines – typically offered only by the bottle – open to sell by the glass in March. Selections change frequently as we wish to showcase multiple producers and styles. Be sure to stop by as you never know what wines will be open!

BRAISED LAMB SHANK with whipped Yukon Gold potatoes, grilled asparagus
Suggested pairing: 2012 Andrew Will Cabernet Sauvignon, Columbia Valley, WA  $20/gls
YELLOW FIN TUNA (GF) with ginger-jasmine wild rice, seared tomato, ponzu cream
Suggested pairing: 2012 Poet’s Leap Riesling, Columbia Valley, WA $12/gls
HOUSEMADE PAPPARDELLE with Spring vegetables, Pecorino Romano, fresh herbs
Suggested pairing: 2010 Tre Nova Bonatello Sangiovese, Columbia Valley, WA $10/gls
DASbhentrees2
Posted on

Chef Wayne Resigns; Duncan Named Chef de Cuisine

wayne-johnson
Executive Chef Wayne Johnson steps down after two years at Ray’s

Wayne Johnson, Executive Chef at Ray’s Boathouse since February 2012, has announced his resignation in order to pursue other career opportunities and spend time with his family.

“I want to say thank you to my colleagues at Ray’s for the great ride,” said Johnson. “It’s time to slow it down a bit and spend time with my family.”

“Wayne has put his heart and soul into Ray’s for the past two years and we thank him for this,” said Douglas Zellers, General Manager at Ray’s. “Wayne is moving on to discover some new opportunities in the culinary world to which he has brought so much.  His dedication to both local organizations like FareStart and wider national programs like Culinary Wonders helped keep Ray’s at the forefront of these important institutions.  We wish Wayne nothing but the best in this next chapter of his storied career.”

Paul Duncan promoted to Chef de Cuisine at Ray's
Paul Duncan promoted to Chef de Cuisine at Ray’s

Executive Sous Chef Paul Duncan has been elevated to Chef de Cuisine and will oversee all culinary operations at Ray’s. Duncan has been with the Ray’s team since June 2013, after stints at the Hi-Life in Ballard and the Ritz Carlton, Kapalua on Maui.

Posted on

Introducing the new Ray’s Loyalty Card!

raysloyaltycardIn January, we proudly launched our new frequent diner program, the Ray’s Loyalty Card! This program allows you to earn Points and Dining Credits that you may use to offset your future guest check. Loyalty should be rewarded with more than a discount and Ray’s is excited to offer this program to our passionate, caring, and loyal guests.

We are excited to launch our Loyalty program so we can have more flexibility and creativity with the rewards we provide directly to our guests. Each of you can now share the benefits and awards we will be providing with this new promotion.

For example, you’ll now accumulate points for any food, beverage, retail, or gift card purchase, in the bar or in the dining room, or even for take-out food. You are no longer restricted to entrees in the dining room only, or parties of two, automatic gratuity, etc.  This is very liberating for us and we are fully intent on passing these great benefits on to our loyal guests. Our new Loyalty Program allows us to remain more in touch with you in order to reward you more appropriately.

We want to ensure that our loyal customers have an easy transition from our previous program, and that the new program and its benefits are clearly outlined. To enroll in the Loyalty Card Program, pick up your card/application at the front desk on your next visit to Ray’s!

Loyalty Card Program – How it Works:

  • Earn 1 Point for every $10 you spend.
  • Once you accumulate 10 Points you may begin redeeming your Dining Credits on your next visit to offset your guest check in the Café or Boathouse.
  • Credits may also be redeemed for purchasing retail items and gift cards.
  • The Points are a 1 to 1 Point to dollar ratio. Use 1 Point to offset 1 dollar of purchases.
  • Earn points for any food, beverage, retail, or gift card purchase, in the lounge or in the dining room, or even take-out food
Posted on

Ray’s Collectibles

To order Ray’s Collectibles items (see photo gallery below), please call the Boathouse Guest Relations desk 206.789.3770 or send an email to [email protected]

Original Tee $15 (grey, blue)  S  M  L  XL
Youth Tee $12 S  M  L  XL
Sketched Building Tee $18 (grey, white) S  M  L  XL
Rays Sign Tee $20 (grey, brown, navy) S  M  L  XL
Full Zip Hooded Sweatshirt $46 S  M  L  XL
Ray Bird Hooded Sweatshirt $38 S  M  L  XL
Youth Ray Bird Hooded Sweatshirt $28 (navy, light blue, gray) XS S  M  L XL
Hats $15  S  M  L  XL

[juicebox gallery_id=”5″]

Posted on

Give a Gift, Get a Gift!

photo (21)Give the gift that never goes out of style – gift cards from Ray’s! For every $200 you spend on gift cards in December, you’ll receive a free $40 card for yourself – it’s like two presents in one! Perfect for friends, family or co-workers, everyone loves the gift of Seattle’s best seafood enjoyed with a breathtaking view of Puget Sound.  To order, visit our websiteor visit our Guest Relations desk in the Boathouse – Happy Holidays!

Posted on

Cafe Refresh Helps Us Cater to You

newtopdeckRAYSFollowing the beautiful remodel of our Ray’s Boathouse dining room downstairs last winter, we are ready for the next phase of our refresh, as we begin the evolution of Ray’s Café upstairs.

The first step is refurbishing the northern section of the Cafe dining room, affectionately referred to as the “Top Deck.”   By early November, the installation of new carpet, paint, art and lighting will be complete, along with new flexibility to subdivide that portion of the Cafe to accommodate private parties with a view.

The transformation into these two new sections, named the “Fireplace Room” and the “West Deck,” will allow us to host groups in either section, separately or as one large event in the entire “Top Deck.”

  • The Fireplace Room will accommodate up to 30 people, with buffet and plated dining options available
  • The West Deck will accommodate up to 20 people, with plated dining options available
  • The Top Deck will accommodate up to 50 people, with buffet and plated dining options available

This reconfiguration of the Cafe gives guests three distinct options for hosting a private party at Ray’s. In addition to the new Cafe event space, guests can reserve the Northwest Room (15-120 guests), our private waterfront banquet room next door to the restaurant. We can also accommodate private events in Ballard at either end of the Ray’s Boathouse dining room (20-46 people) or reserve the entire Boathouse for a daytime event.

At Ray’s Catering, we look forward to the opportunity to work with you on creating a magical occasion. Our team is passionate and committed to creating a memorable event that your guests will always remember and cherish. Please give us a call today (206-789-6309) or click here to request a quote,  so we can reserve a date and space just for you!

Phyllis Fischer, Director of Catering Ext 221 Andrea Wolf, Catering Sales Manager Ext 216 Casey Fatch, Catering Sales Assistant Ext 225

As a famous seafood restaurant in Seattle, Ray’s is an ideal place to celebrate holidays, weddings, and special events. We pride ourselves on being one of the most attentive event caterers in Seattle.

Posted on

Family Wineries of Washington Post Harvest Party Nov. 6

ReverseLogoWe are proud to host the Family Wineries of Washington Post Harvest Party on Wed. Nov. 6 from 6-9pm in the Northwest Room here at Ray’s. Please come join us as we celebrate the harvest just passed and hear about the vintage from those who lived it!  Click here for tickets ($55).

Join some of Washington State’s premier artisan wineries for a magical evening of fine wines and stunning panoramic views from our magnificent location on Shilshole Bay. This event benefits the Family Wineries of Washington State whose member wineries will pour their finest wines perfectly paired with plentiful and sumptuous appetizers from Executive Chef Wayne Johnson and his culinary team.

Entry fee includes:
  • tastes of more than 60 artisan wines from family owned Washington state wineries
  • array of delicious appetizers from Ray’s award winning chefs
  • complimentary Riedel crystal wine glass
  • great silent auction including winemaker tours and dinners, an “instant wine cellar” featuring rare wines from participating wineries, and a variety of wine experiences. Bidder pool limited to 150 guests maximum (See event ticketing page for partial list of Auction items).
  • on-site wine store for purchase of your favorite wines.
Participating wineries:
Animale
The Bunell Family Cellars
Castillo de Feliciana
Cloudlift Cellars
Davenport Cellars
Frenchman Hills Winery
Gecko Wine Co.
Golden Ridge Cellars
Harlequin Cellars
Kitzke Cellars
Lost River Cellars
Michael Florentino Cellars
Nota Bene Cellars
Queen Anne Winery
SoJen Cellars
Tulip Valley Winery
Willis Hall
Wilridge Winery
Appetizer Menu:  
Assorted cheeses and vegetarian spreads served with artisan breads and flatbreads
Dungeness crab cakes with aioli
Ray’s salmon mini burger with tartare coleslaw
Tomato ratatouille tartlets
Chicken mole on soft corn pancake
Rosemary scented tenderloin of beef
Potatoes with roasted red pepper dip
Posted on

Brewmasters Dinner October 27

pikeharlotBeer lovers rejoice, our bi-annual Brewmasters Dinner is set for Sunday, October 27 in the Cafe! Featuring Northwest breweries, the dinner is a 6 course meal paired with our local brewmasters selections. The cost is $45 per person for the 6 course meal including beer pairings.  Reservations are highly recommended.

The brewmaster and one of their representatives join Rays for the event, touring tables to answer questions and share stories about their craft.  These beer selections will be featured in our Café for the duration of the fall season as well.  Pour sizes on the brews are 2-3 ounces depending on alcohol content.

fremontbrewingThe feast is tailored to the beers by our Executive Sous Chef Paul Duncan and Pastry Chef Lorna Stokes.  This year’s brewmaster lineup, along with menu and pairings, is as follows:

  1. Butternut squash soup with fried sage and cayenne pepitas  (Wandering Wheat, Fremont Brewing  – Seattle, WA)
  2. White bean bruschetta with black kale and pecorino romano (Log Yard IPA, Backwoods Brewing  – Carson, WA)
  3. doublemountainHouse-made black pepper spaetzle with Uli’s sausage and stone ground mustard cream  (Rogers Pilsner, Georgetown Brewing – Seattle, WA)
  4. Coriander dusted sturgeon, grilled with seared tomato, pickled onion, mustard greens. (Saison, Hilliards Beer  – Seattle, WA)
  5. Beef short rib bourguignon with baby carrot, pearl onion and new potatoes. (Double Mountain IRA, Double Mountain Brewing – Hood River, OR)
  6. rogersChocolate budino, spiced almond ice cream, caramel popcorn   (Pike Harlot’s Harvest Pumpkin Ale – Pike Brewing – Seattle, WA)

 Hilliards_Final_WA_v3

backwoods