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A Visit to Penn Cove Shellfish Farm

It takes passion and high standards to be a farmer.

Penn Cove proves it in their products by supplying us with beautiful fresh mussels from pristine Puget Sound waters. How they do it and why they do it is what brought Ray’s in for a visit.

Penn Cove is a beautiful location on Whidbey Island. It’s your typical quiet, serene bay where you dream to live. Looking toward the weather protected south end of the bay, there is a series of rafts where the mussels grow below the water’s surface. Mussels seeds are collected and then grown on lines that hang 20 feet down into the water. It was described to us as an underwater mussel forest. Some of the Penn Cove Shellfish growers’ success can be owed to our Cascade Mountains. From there, minerals flow through the rivers and pump the Puget Sound with nutrients that mussels thrive on.

Ray’s General Manager Doug Zellers, our Cafe Manager Emmett and myself, Sous Chef Steve Hauch, met the gang that runs the farm. Tim Jones, Penn Cove Shellfish’s Operations Manager, gave us the lowdown on basics of how to grow thousands of pounds of mussels at a time. He showed us an app and pointed at the map, and that was it, right? Not even close.

At the shoreline, a skiff cruised up and we all jumped in.  Tim chauffeured us through the bay to one of the rafts where the mussels grow. He pulled a line out of the water and there they were. There must have been a thousand mussels growing on the single line. He and an employee discussed how the daily harvest was going for the day while pulling on some ropes that were hanging in the water. As they inspected the size and quality Tim says, “let’s move the crew to this raft, these look good.”

Pushing away from the raft, we went  to another, here there was a much larger barge where all the action was happening. The mussels were being pulled out of the water and put through a series of small machines to remove them from the line and pull the beards off.  Next in line were sent to several workers who sorted the good from the bad. Another employee was busy bagging them up, ten pounds at a time. I admired this crew, although it was sunny and calm that day, imagine working in the cold, wind and rain. They tell me they’ve missed only one harvest day due to ice in the bay. For that, Ray’s thanks all of the Penn Cove Shellfish crew for what they do. Farming anything is hard work.

Penn Cove has provided Ray’s with shellfish since the 1980’s and has been a staple on our menu. We appreciate the product they’ve supplied our guests and chefs, from past to present, for more than 30 years. Thanks to everyone at Penn Cove Shellfish, from the office to the beach and on the water. Their passion is proven in the excellent, high-quality product they produce, and Ray’s continues that passion and quality from bay to table.

– Steve Hauch, Ray’s Sous Chef

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Betz Family Winery Dinner at Ray’s Oct. 16!

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Ray’s Fall Forage Wine Dinner with Betz Family Winery

Join us at Ray’s on Friday, October 16, 2015 for our Fall Forage Wine Dinner, highlighting the best of our Feast of the Fall Forage menu along with hand-selected wines from award-winning, locally-owned and operated Betz Family Winery.

The five-course dinner features a bountiful harvest from some of our beloved local purveyors, including Taylor Shellfish Olympia Oysters, Penn Cove Mussels, Northwest Albacore from Olympic Seafoods, and gorgeous mushrooms, berries and greens from Foraged & Found Edibles.

Each course will be expertly paired with exquisite Betz Family Winery wines. This Northwest winery is helmed by Bob Betz, Washington’s only Master of Wine and the only Master of Wine who currently makes wine in the United States. Betz Family Winery was founded in 1997 and is a leader in producing excellent Washington wines by collaborating with Washington growers to yield the highest quality grapes, season after season.

Tickets are $125 per person (excluding tax and gratuity). 6:30 p.m. reception, 7 p.m. dinner; 21 years of age and over only. Reservations required and seating is limited.

Reserve your seats today at 206.789.6309 or [email protected].

Fall Forage

About Betz Family Winery

Since our first vintage in 1997 we’ve had a single minded goal of crafting compelling wines with individual character that are approachable and ageworthy, and which showcase Washington as a distinguished wine region of the world.

By carving out specific vineyard blocks and being meticulous in the vineyard and cellar we are able to achieve the quality we aspire to.

As importantly over the years our winery culture has become a way of life in which everyone – our growers, winery team and customers are family.

Today, Betz family Winery is headed by our two families, both committed to be true to our heritage, our family members, and true to what Betz winery embodies: wines of dimension and pleasure, wines that allow the character of Washington to shine through. They are a blend of the best elements of the new and the old worlds; full ripe fruit and yet structured for longevity.

We believe our best wines are yet to come.

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New Game Day Menu & Hours at Ray’s Cafe

Fish and Chips

Starting Sunday, September 20th, we’ll be opening the Cafe early for game day!

Join us at 9:30 a.m. each Sunday in the Cafe lounge and top deck through the fall and winter. We’ve added more flatscreens and a Game Day Menu to start the festivities early! Menu runs 9:30-11:30 a.m. until our regular lunch menu begins.

Enjoy fresh seafood, the return of our wicked hot wings, local beer, wine by the glass, cocktails and more while you cheer on the Seahawks or your favorite team!

Reserve Your Table In Advance. We’ll be accepting reservations for the lounge and top deck at 9:30 a.m. only, afterwards it will be first-come. You can also reserve our top deck for large groups and watch the big game with friends or alumni clubs. Reserve online, call 206.789.3770 or email us at [email protected] today!

Game Day Menu Highlights

12th Man-Hattan
John Jacob Rye, Domaine de Canton, Cointreau, sweet vermouth, Scrappy’s Orange Bitters 12

Crispy Calamari
Lemon aïoli half 8 / full 12

Dungeness Crab Dip
Artichoke hearts, roasted red peppers, sourdough crostini 12

Wicked Hot Wings
Habañero chile sauce, celery, bleu cheese dressing 9

Mediterranean Mussels GF
Thai red curry, coconut milk broth 13

True Cod Fish + Chips
Cilantro slaw, housemade tartar half 16 / full 18

Classic Burger
Painted Hills ground chuck, Tillamook cheddar, lettuce, tomato, red onion, poblano sauce, choice of fries, sweet potato fries, caesar salad, or garden salad 14

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Feast of the Fall Forage Sept. 14 – Oct. 11 at Ray’s

Fall Forage Salmon

Ray’s Boathouse is excited to present our Feast of the Fall Forage, celebrating the Pacific Northwest’s beautiful fall bounty from land to sea!

For four weeks, from September 14 through October 11, we will highlight local purveyors who work tirelessly to forage the Northwest for the best product available. Each week Ray’s will feature a special dish by our Executive Chef Paul Duncan, highlighting unique preparations of local products, from Taylor Shellfish Olympia Oysters to Penn Cove Mussels, Northwest Albacore from Olympic Seafoods, and gorgeous mushrooms, berries and greens from Foraged & Found Edibles.

Try a new dish each week and be sure to join us at our Betz Family Wine Dinner on Friday, October 16 at Ray’s, where we will highlight the best of the Feast of the Fall Forage!

Enter to win tickets to our wine dinner and a prize package September 14-October 2 on social media! See below for details.

To enter, use #RaysFallForage on social media when dining at Ray’s from September 14 through October 11 so we may share your photos!

Feast of the Fall Forage Menu Highlights:

  • Sept. 14-20: Penn Cove Mussels Matsutake & lobster mushrooms, dry sherry, house-made pappardelle, grilled ‘goose tongue’ sea beans, herbed bread crumbs
  • Sept. 21-27: Olympic Seafoods’ Pacific Northwest Albacore Fennel dusted and Applewood grilled, Madrone bark “tea egg”, dragon tongue beans, Marcona almond, Washington tomato, Nicoise olive vinaigrette.
  • Sept. 28-Oct. 4: Foraged & Found Edibles’ Fall Harvest Grilled fall bolete mushroom, wild herb rubbed Anderson Ranch t-bone, fried kale, brie cheese, puffed farro
  • Oct. 5-11: Taylor Shellfish Olympia Oysters Half dozen, half-shell local oysters, wild red huckleberry mignonette

*Menu subject to change, based on availability.

SAVE THE DATE

Ray’s Fall Forage Wine Dinner featuring Betz Family Winery

Join us on Friday, October 16, where we’ll highlight the best of the Feast of the Fall Forage along with wines from award-winning, Woodinville-based Betz Family Winery. Five-courses, $125 per person (excluding tax and gratuity). Reservations required and seating is limited. 6:30 p.m. reception, 7 p.m. dinner; 21 years of age and over only.

Reserve your seats today at 206.789.6309 or [email protected].

ENTER TO WIN!

Win a pair of tickets to our Fall Forage Wine Dinner September 14-October 2!

  • Simply follow along our Facebook, Instagram and Twitter from September 14-October 2.
  • Answer trivia questions from around Ballard.
  • Email your answers to [email protected] to be entered. Each guest can enter to win one time per each trivia question asked, for a total of eight entries over the three-week period.
  • One winning name will be drawn on Friday, October 2.

Winner receives:

  • Two tickets to Ray’s Fall Forage Wine Dinner on Friday, October 16th (valued at $328).
  • A Bob Betz Master of Wine autographed bottle of each wine served at the dinner from Betz Family Winery.
  • A foraging trip and lunch for two with Jeremy Faber, owner of Foraged & Found Edibles and Ray’s Executive Chef Paul Duncan. Mutually agreeable date.
  • Gift certificate to purchase Foraged & Found Edibles’ goods from your local farmers market.
  • Two Ray’s embroidered sweatshirts to keep you warm in the great outdoors.

Foraging Safety

Ray’s sources all foraged ingredients from local, qualified, professional purveyors. While eating forged items from the Northwest is a true treat, you must be careful when foraging on your own. Ray’s asks that you know the rules, guidelines and risks prior to eating anything you forage in the wild. Ray’s cautions anyone to not go foraging without the proper guide or education needed to make accurate choices for what is safe to eat in the wild. Learn more from local foraging experts like Langdon Cook and Foraged & Found Edibles.

Contest Fine Print

  • Winner will be selected at random and must prove they are 21 years of age or older prior to being declared the winner.
  • One entry per email account per trivia question, for a total of eight entries per email account.
  • Start date: September 14th 2015 at 12:01 a.m. PST; entries made prior to this will not be valid.
  • End date: All emails must be received no later than 11:59 p.m. PST on October 1st, 2015 in order to be considered in the grand prize drawing.
  • Winner must claim prize within 48 hours of being contacted by Ray’s via the email address they used to enter, or we will draw again.
  • Enter to win anywhere in the country or world.
  • Employees of Ray Boathouse, Inc. and their immediate families are not eligible to participate.
  • Entrants must be at least 21 years of age on or before the date their post is submitted.
  • Ray’s reserves the right to re post pictures and entries on our social media outlets and website.
  • By claiming a prize, the winners consent to Ray’s use of their names and image/likeness including photography and video in future Ray’s marketing and advertising without compensation or further approval. Further, by accepting a prize, the winner agrees not to assert any claims and to release Ray’s, from any and all liabilities, injuries or damages sustained in connection with the award or use of the prize.
  • Winners are solely responsible for reporting winnings and paying all applicable taxes.
  • The odds of winning will be one out of the total number of eligible responses submitted.
  • Legibility: all submissions must be legible by Ray’s staff.
  • Grand Prize:
    • Two tickets to Ray’s Fall Forage Wine Dinner on Friday, October 16th (valued at $328).
    • A Bob Betz Master of Wine autographed bottle of each wine served at the dinner from Betz Family Winery.
    • A foraging trip and lunch for two with Jeremy Faber, owner of Foraged & Found Edibles and Ray’s Executive Chef Paul Duncan. Mutually agreeable date.
    • Gift certificate to purchase Foraged & Found Edibles’ goods from your local farmers market.
    • Two Ray’s embroidered sweatshirts to keep you warm in the great outdoors.

Contest General Conditions

  • Void where prohibited / restricted by law.
  • All federal, state and local laws apply.
  • Paying and reporting taxes (if any) are the winner’s sole responsibility.
  • Prizes may not be substituted, transferred, redeemed or exchanged for cash, except at the sole discretion of Ray’s.
  • Ray’s is not responsible for illegible, damaged, lost, late or misdirected entries.
  • All submissions become property of Ray’s
  • Ray’s reserves the right to refuse all prizes to any client who in their sole determination abuses their right to participate or violates the rules.
  • Should the winning submission be determined to be untrue or false in any way, the winner must be responsible for any and all real costs associated with grand prize or another winner may be picked at the discretion of Ray’s management.

These are the official contest rules of #RayFallForage Contest. These rules may be subject to change without notice.

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Sustainable Seafood Week at Ray’s

Sustainable Seafood Week Seattle is on now through August 8th! There are multiple events plus a citywide Sustainable Seafood Week Dine Out celebration at dozens of Seattle restaurants including Ray’s Boathouse & Cafe! Join us for lunch or dinner in the Cafe and dinner in the Boathouse daily.

Celebrate with us all week and enjoy an abundance of sustainable seafood options at Ray’s including our Grilled Wild Northwest King Salmon served with brown rice, carrots, snap peas, and lobster-shiitake sauce.

Grilled NW King Salmon

Or our Pacific Northwest Grilled Sablefish in Sake Kasu served with Jasmine rice, grilled bok choy, honey-soy, and scallion oil. Ask your server for more details and ask about our special of the week!

Ray's Kasu Sablefish 2

More Sustainable News & Events!

Ray’s is a wine sponsor at the upcoming Sustainable Seafood Week Gala on Tuesday, August 4th at the Seattle Aquarium. We’re donating our L’Ecole No 41 Ray’s Partnership Chardonnay to be paired with delicious seafood! Tickets are $85 per person and include food and wine. Tickets can be purchased online in advance.

Check out Ray’s partnership with Paul Allen’s Smart Catch program in the local media and learn about our involvement in this important seafood program: Puget Sound Business Journal, The Seattle Times, and Eater Seattle.

We love being a local Seattle seafood restaurant and helping educate seafood lovers about which seafoods are safest for the environment and for you to enjoy. If you have any questions please don’t hesitate to ask your server or one of our managers for more details about sustainable seafood!

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Shellfish Recipes From Bite of Seattle

Paul Bite Cooks 3
Ray’s Executive Chef Paul Duncan and his team had the pleasure of participating in the Bite of Seattle’s Alley to benefit Food Lifeline last weekend. Ray’s Boathouse & Cafe helped raise thousands of dollars for Food Lifeline, met some great folks and fed a crowd with our Smoked Salmon Sliders: house-smoked salmon, scallion aioli, red cabbage-citrus slaw on a petite brioche bun.
During the Bite, Chef Paul also took the stage to cook up some of Ray’s signature dishes with The Chef in The Hat, Thierry Rautureau, at the Bite Cooks stage. Paul shared various techniques for cooking with shellfish, like clams and mussels, from how to clean them, to how to avoid overcooking, to the best flavors to pair with each.
Paul Bite Cooks
If you missed the demonstration, we have a treat for you! Here are recipes for the two dishes Chef Paul whipped up for the Bite Cooks audience that you can make at home, or visit us to enjoy variations of these dishes any day at Ray’s Café or Ray’s Boathouse!
Penn Cove Mussels in Thai Style Coconut Broth

For the Broth

This recipe is for 3lbs of Mussels (de-bearded)

  • 2 cups coconut milk
  • 2 Tablespoons red curry paste
  • ½ Tablespoon chopped garlic
  • 1 Tablespoon fresh chopped ginger
  • 1 cup Sake
  • 1 Tablespoon fresh lime juice
  • 2 Teaspoons fish sauce
  • 1 Tablespoon fresh chopped Thai basil 

1)     Add all ingredients to a standard blender with lid attached and pulse for 1 minute

2)     Once all ingredients are combined place the broth into plastic container with airtight seal.

In a large sauce pan add 2 tablespoons un-salted butter and allow to melt. Once butter has melted add the Mussels and stir to combine. When the mussels begin to “hiss and pop” add the Thai mussel broth, turn heat to medium and cover. The mussels should be fully cooked in 2-3 minutes. Turn off heat and pour mussels and broth into deep serving bowl and serve family style. Garnish with whole Thai basil leaves.

Clams in Sherry Chili Sauce

For the broth

This recipe is for 3lbs manila clams (purged)

  • ½ cup sweet sherry
  • 1 cup clear chicken stock
  • ½ Tablespoon fresh chopped garlic
  • 1 Tablespoon chopped shallots
  • ½ Tablespoon chopped Calabrian chili peppers
  • 4 Tablespoons butter (divided)
  • 1 teaspoon dried oregano
  • 1 sprig fresh oregano
  • 6 slices fresh baguette
  • 1 Tablespoon extra virgin olive oil for bread
  • Kosher salt to taste

In a large sauce pan add 2 tablespoons of butter and allow it to melt. Once butter has melted add garlic, shallots, chili peppers, dried oregano, mix all to combine making sure not to damage shells. Once the clams begin to “hiss and pop” add the sherry, chicken stock and cover. Add the remaining butter and simmer on medium heat for 3-5 minutes. While clams are simmering, place your sliced bread on a cookie sheet and drizzle with the olive oil. Place into 350 degree oven and cook until desired color is achieved. Clams will be fully open when done. Pour into large serving bowl and serve family style, garnish with fresh whole leaves of oregano.

Learn more about Food Lifeline. Part of being a local Seattle seafood restaurant is giving back to our community through charitable events and responsible stewardship. You can learn the latest about regional events and Ray’s presence in the community by following our blog or signing up for our newsletter at the bottom of this page.

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Sustainable Seafood at Ray’s

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Did you know that 90 percent of the world’s fisheries are either fully fished or overfished? Ray’s Boathouse and Café has been committed to sustainable seafood practices since we opened 42 years ago as a local seafood restaurant in Ballard. We have always prided ourselves on purchasing from local fisherman and family-owned businesses that care about preserving the oceans and our eco-system ever since.

Being sustainable takes careful research, time and dedication. To help us make the best, most sustainable purchasing choices, Ray’s has partnered with Smart Catch, a Paul G. Allen company, that helps chefs and restaurants ensure that they are sourcing the best product for our planet and you, our loyal guests.

Learn more about Smart Catch and what they are doing to help the world’s seafood populations at smartcatch.fish and ask a Ray’s team member more about it next time you come in to the Boathouse or Café. Then bring your family, friends and out-of-town guests to dine sustainably at Seattle’s best seafood restaurant!

What is Smart Catch:

  • A new sustainable seafood program created with chefs for chefs to recognize restaurants working toward ensuring an abundant supply of seafood for generations to come
  • A simple way for diners to show their support of restaurants who are thinking beyond their menus
  • A way for everyone to simply make a difference in keeping our oceans sustainable

On July 12th Ray’s had the pleasuring of taking part in the first Smart Catch pop-up dinner at the Olympic Sculpture Park with Ray’s Executive Chef Paul Duncan, serving sustainable seafood dishes alongside Chef Tamara Murphy of Terra Plata and Chef Ignacio Reyna of Agua Verde.

A few photos from the pop up event!

Smart Catch Pop Up Photo Salmon
Grilled King Salmon, beet confit, kalamata salsa, heirloom tomato
Smart Catch Pop Up Photo 1
Chefs Tamara Murphy, Ignacio Reyna & Paul Duncan
Smart Catch Pop Up Photo Menu
Pop-up dinner menu
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Sandy Smith Exits Ray’s After 20 Years

Sandy Smith + Mo Shaw
Sandy Smith (left) with Ray’s former GM Mo Shaw

One of the things I enjoy about the career I have chosen is the journeyman nature of the trade.  My father told me a long time ago that in this industry you can pick up and go to any city in the world, you will always have fun people to work with, and you will always have something good to eat. All of this has held true. However, one thing I have had to learn on my own was that as professionals we will continue to grow ourselves and our careers, and will eventually move on. And we need to remember that this is a very good thing. I am not talking about the artists, med school students, and musicians that pass through our industry as a means to another end. I am speaking to the Career Hospitality Professionals that make this industry possible through selfless dedication, hard work, and compassion.

Over the course of my career I have worked with many people who have made an impact on me personally and the businesses/communities we have served together. Some of these people have been lifelong friends, one of these people even became my wife. At one point we worked together, then we moved on to do greater things. And there are few accomplishments more satisfying to me than seeing my friends and coworkers succeed, choose a new more challenging path, and continue to grow themselves.

On June 19th, 2015 this bittersweet cycle continues as we wish farewell to Sandy Smith, Ray’s HR Manager, a team member of more than 20 years. To begin to explain the amount of impact that Sandy has had on the lives of the people she has touched, her dedication to the Pacific Northwest institution of Ray’s, and her impact on the Seattle hospitality industry, is simply not possible. For over half of Ray’s 43-year history Sandy has opened our doors to countless new hires anxious to start their new positions, new lives, and new careers. She has provided sanctuary to people in crisis and has been a soft shoulder for team members in need. She has built a legacy of ‘making things happen’ by always remaining flexible and finding solutions. She has been a voice for Ray’s in both local and state hospitality politics. She has been a friend and mentor to many many people, and her smiles will be missed.

As June 19th approaches we will celebrate with Sandy, share food and drink, laugh and reminisce. There will be hugs, tears, and handshakes. There will be a new hire sitting at Sandy’s desk as the cycle continues and I ask that Sandy hold deep in her heart the knowledge that the legacy she has created will carry on. The Sandy that we know and love will always have a place here at Ray’s and the mark she has made will remain bright for many years to come. It is fair to say that Rays would not be what it is today without all of the great work that Sandy has done. And for that we thank you.

Best of luck Sandy. We are by your side as you take this next step and we all know you will continue to do great things for the industry we enjoy so much and the people you serve.

Sincerely,

Douglas Zellers

Ray’s Boathouse & Cafe General Manager

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Ray’s Debuts New Waterfront Deck!

Boathouse Deck_People

Ray’s Boathouse & Café is excited to announce our new outdoor Boathouse deck! Guests can now dine directly over the water and enjoy the Ray’s Boathouse menu, wine list and cocktails al fresco.

A Seattle waterfront staple, Ray’s is known for its coveted outdoor Café deck that guests love to enjoy on every sunny Seattle day, despite the temperature. The Ray’s Boathouse deck will offer the same gorgeous views of the Olympic Mountains and Puget Sound and allow additional outdoor dining for guests.

Bring your friends, family and visitors to Ray’s this summer for the ultimate seafood and waterfront experience! Taste our new summer menu and see why Ray’s has been one of the most popular seafood restaurants in Seattle for more than 40 years.

Join us daily in the Boathouse starting at 5 p.m. for dinner. Boathouse deck seating is on a first come basis and we do not accept reservations for the deck.

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13th Annual Rose’ Revival & Other Cool Whites

 

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Thurs. June 18th, 2015
Ray’s Boathouse
6049 Seaview Ave NW
Seattle, WA
6 – 9 pm ~ $35
*Special VIP early entry at 5 pm for $50

What could be more summer than sipping tasty rose’ and white wines on the beautiful deck of at Ray’s Boathouse watching the sun set over the Olympic Mountains across Puget Sound?  Be part of this Seattle summer tradition by joining us at the 13th Annual Rose’ Revival and Other Cool Whites Wine Event on Thurs. June 18th!

This event features a wide array of dry Rose’ and interesting white wines…NO reds! Attendees will meet a variety of Northwest winemakers and taste their Rosé made in very small lots from Sangiovese, Syrah, Cab Franc, Tempranillo, Grenache, Pinot Noir! The event will also feature a wide array of delicious whites for summer, including varietals such as Semillon, Pinot Gris, Viognier, Albarino, Gruner, & Pinot Blanc, as well as wines from Italy & France!  Ray’s Boathouse will provide some tasty noshes to accompany.

~ 30+ Northwest Wineries pouring their latest releases for Summer

~ 5pm Early Entry limited to 50 people

~ Salmon Slider Box provided by Ray’s Boathouse

~ Stunning view of the sunset over Puget Sound

~ Wine Store to purchase bottles of your favorites!

Proceeds from this Seattle Uncorked event go to support Save Our Wild Salmon, a nationwide coalition of conservation organizations, commercial and sportsfishing associations, businesses, river groups, and taxpayer advocates working collectively to restore self-sustaining, abundant, and harvestable populations of wild salmon and steelhead to rivers, streams and oceans of the Pacific Salmon states.

CLICK HERE TO BUY YOUR TICKETS!

Featuring

Aix Rose,Blanc Lime – FR
Bartholomew Winery
Bookwalter Wines
Bunnell Family Cellars
Charles Smith Wines
Château D’Esclans – FR
Coral Wines
Corliss/Tranche
Forgeron Cellars
Genoa Cellars
Goose Ridge Estate Winery
Kaella Winery
La Vieille Ferme – FR
Market Vineyards
Martinez & Martinez
Michael Florentino Winery
Miraval – FR
NHV -Naches Heights Vineyard
OS Winery
Palencia Wine
Patterson Cellars
Perrin – FR
Purple Star & Native Sun
Rulo Winery
Seven Hills Winery
Small Vineyards
Smasne Cellars
Terra Blanca Winery
Tildio Winery
Treveri Cellars
Waters Winery
Windrose Cellars