Kicking off our Fresh Fish Series on the Ray’s blog is….. Halibut! Halibut season has taken off this year with no short supply. Fleets are fishing from Kodiak Island, to South East Alaska, and through British Columbia. We’ve been filleting beautiful fish this season and halibut is forecasted to be plentiful now through October.
We’ve also just heard from our local fishermen that we will receive Washington Coast halibut as soon as this Monday, April 17!
Because of the grand numbers of halibut in the Pacific Ocean, it elevates its sustainability level, which protects other species living in our ocean, like Rockfish. This is another delicious option that is set to be abundant this year and available at Ray’s all summer.
Join us this weekend for perfectly prepared halibut in the Boathouse or Cafe!
If there is one thing that I can put my finger on as the main reason for our 44 years of success it would be the fisherman. The fisherman, deckhands, fishing communities that support the fleets, and the families that watch their children, spouses, and parents go out to the unforgiving sea to earn a living has helped make Ray’s what we are today.
We understand that the fish we receive is a precious commodity touched by sometimes only one or two hands. Often the link between where our seafood comes from, between the sea and the restaurant table in front of you, has become longer and more obscure. For Ray’s it is easier as we have always been connected to our fisherman.
We are all very excited at the opportunity to connect with the team of the Northern Leader, and the larger Alaska Leader fleet, as made possible by this Mighty Ships documentary on the Smithsonian Channel. Our hope is that you our guests will get to see the human side of the story and understand it as we do.
I admit it. I am guilty of holding on to my silk paisley ties that were fashionable many years ago in hopes that they would be stylish enough to wear again. Certain things never go out of style, right? OK, I admit I know close to nothing about fashion but I do understand/respect pedigree and I have learned patience. While I still have my ties “cellared” I recently “un-cellared” all of my oldest Washington Wines. I promised Sean Hails (Winemaker, Columbia Winery), Master Sommelier Thomas Price, Sean Sullivan (Founder, Washington Wine Report), and a few other esteemed colleagues that we would double blind, taste, and casually compare notes on 14 rare older Washington wines. Both pedigree and patience showed up in spades at this recent private tasting. I can’t think of a better way to support of Washington Wine Month than to, once again, prove that Washington wines stand the test of time.
Double blind tasting wine bottles
While we passed brown bagged wine around the table the conversation was for the most part was quiet. The typical technical ‘cork dork’ lingo with tasting note spreadsheets and laptops was absent. And we are all guilty of sometimes getting lost in the west facing view from Ray’s Boathouse dining room, but this was not the case either. What was clearly present in the silence was the contemplativeness of what we were tasting. What we were lost in was the ageless beauty of Washington wine produced in its infancy by pioneers such as Master of Wine David Lake and vineyard genius’ like Otis Harlan. The transition from the 80’s through the 90’s was seamless and the most impressive part to me was less the winemaking skills, and more the consistent sense of place. The foresight and skill to seek perfect areas to plant and farm vitis vinifera and capture the vision of the early pioneers is something that was contained in every one of these bottles. And it poured out beautifully.
Full line up of tasting labels
Two wines stood out as our favorites so we of course unveiled them first. The 1995 Leonetti Cellar Cabernet Sauvignon was tops pretty much across the board. Running a very (very) close second was the 1988 Columbia Winery Red Willow Vineyard Syrah. If you are old enough to recall (or smart enough to read the back label) this was the first Washington Syrah ever produced for sale. It was showing beautifully. Again, quiet contemplation. Impressed, oh yes. Surprised, not at all. The first Syrah from Washington: Patience and pedigree.
Sign of a good time
Washington wine as it is today was built on the stakes that were driven into the ground in the 60’s. Each of us that has made a living buying, selling, and serving Washington wines should take a moment and re-up on the history behind it. Get back our roots. Pull an old bottle out and enjoy it. May you be as impressed as we were. Paisley ties not required.
– Douglas Zellers, Ray’s GM
Wine Tasting Lineup:
1980 Chateau Ste. Michelle Cabernet Sauvignon
1981 Columbia Winery Bacchus Vineyard Cabernet Sauvignon
1982 Columbia Winery Otis Vineyard Cabernet Sauvignon
1983 Champs de Brionne Cabernet Sauvignon
1987 Columbia Winery David Lake Sagemore Vineyard Cabernet Sauvignon
Seattle’s first fresh Alaskan Halibut of 2017 is at Ray’s starting tonight!
Enjoy one of the Northwest’s best fish in the Boathouse and Cafe where Chef Paul Duncan and his team will serve it seared and lightly seasoned with kosher salt. Then accompany it with fresh, local flavors and complimentary sides.
Follow us on Facebook, Instagram and Twitter for up to date availability. We’ll have a few fish here and there until halibut fishing becomes consistent. As soon as the weather in Washington subsides, we’ll be sure to have the fresh Washington halibut as well!
Join us at Ray’s for a specially paired Brewer’s Dinner with our 2017 Ballard Beer Awards Winner: Lucky Envelope Brewing and taste what everyone is raving about!!
Dinner is this Thursday, March 9 at 6:30 p.m. Four courses plus beers for $60 per person (excluding tax and gratuity).
Reservations are required! Please reserve by end of day Tuesday, March 7 byemailing Darla Marchi at [email protected] or calling 206.782.0094.
Ray’s Boathouse is celebrating Taste Washington Wine Month all March long by offering unusual by-the-glass (and bottle!) selections from Washington State.
Savor such wines as the 2015 Buty Sémillon, Sauvignon, Muscadelle, a vibrant, Bordeaux-inspired white blend from Columbia Valley; the citrus-and-floral 2015 Idilico Albariño from Yakima Valley, proving how deliciously Spanish varieties perform in Washington State; the 2014 Betz ‘Bésoliel’ from Columbia Valley, a plummy, brambly Rhône-style blend from legendary winemaker Bob Betz; the 2000 Col Solare Red Wine from Columbia Valley, an excellent vintage Cabernet Sauvignon, Merlot and Syrah blend showing concentrated raspberry, chocolate and spice notes; the deep, foxy 2013 Sequel Syrah from Columbia Valley, a collaboration between Allen Shoup for Long Shadows winery and John Duval of Penfolds wine fame; and the 2011 Leonetti Cellars Sangiovese from Walla Walla Valley, showing founder Chris Figgins’ passion in this blackberry-driven, spicy Italian variety.
Glass pours maintain their flavor profiles and varietal integrity through Ray’s Coravin wine-dispensing system. By inserting the Coravin’s hollow needle through the cork and pressurizing the bottle with argon gas, any amount of wine can be poured without compromise.
“Taste Washington” at Ray’s Boathouse now through March 31!
With Seattle roots firmly planted for decades, and more charitable donations to our credit than we could list in this blog post, Ray’s decided in 2017 to focus the bulk of its team’s time and charitable resources to a fitting cause: Mary’s Place (marysplaceseattle.org).
Mary’s Place is a leading voice for homeless women, children, and families in emergency situations. It empowers women to reclaim their lives by offering community, acceptance, hope and dignity. Its work keeps struggling families together and provides practical tools and resources that help them find housing and employment. Mary’s Place inspires the community to support homeless women, children, and families through advocacy, partnerships, volunteerism and philanthropy.
We kicked off the year by closing the restaurant for one day on Jan. 2, to host a staff party that included a successful coat drive for Mary’s Place. Each quarter we work with this incredible organization on a different initiative. This spring, Ray’s will bring meals to shelter guests, where up to 100 people may find respite in a given night.
Recently, Mary’s Place raised a record $4.5 million during its “No Child Sleeps Outside” campaign. The campaign raised funds to respond to our growing community crisis of hundreds of families and children sleeping outside in King County, many of whom are living in cars or tents, waiting months for shelter.
If you would like to help, you can donate to Mary’s Place at its website: marysplaceseattle.org, or donate shelter-related items from its Amazon Wish List.
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 fourBallard-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.
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!
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!
On Monday, Jan. 2, Ray’s will be CLOSED to thank our wonderful team for their great work in 2016.
We’ll also be celebrating for a cause, contributing to Mary’s Place (www.marysplaceseattle.org) which serves homeless women, children, and families in emergency situations. We’ll share more about this great cause throughout the year.
Come celebrate New Year’s Eve or New Year’s Day with us, then we’ll see you back at Ray’s on Tues., Jan. 3!
Mother’s Day at Ray’s 2025!
Celebrate your mother and the mother figures in your life on Sunday, May 11, 2025 at Seattle’s best waterfront restaurant! Our first floor Boathouse will serve some of our best-selling appetizers, salads and entrées along with Mother’s Day inspired a la carte breakfast and brunch specials. And our upstairs Cafe will offer a grand holiday brunch buffet. RESERVATIONS We can accommodate parties of 8 people or …
