Posts about “Seafood”

Ray’s loves Oregon Pinot Noir!

Rex Hill Dinner-1

At Ray’s Boathouse & Cafe we are honored to work with so many great people in our local food and beverage community. For decades we have partnered with and supported our friends at Rex Hill Winery, a winery that has been crafting elegant Pinot Noirs since 1982 in Oregon’s Willamette Valley; and we are proud… Read More >>

Shellfest Returns in the Cafe January 4th-31st!

Shellfest-Clams-300x200

Ray’s is celebrating shellfish season this January! Join us in the Cafe to enjoy a variety of specially prepared shrimp, crab and oyster dishes, only available January 4-31. It’s the perfect time for the novice shellfish eater to try something new, and shellfish lovers to go enjoy their favorites. We’ll feature rotating wine and cocktail… Read More >>

A Visit to Penn Cove Shellfish Farm

These mussels are native to the Puget Sound. When searching for a place to farm oysters in 1975, they found these already growing.

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… Read More >>

Sustainable Seafood Week at Ray’s

Ray's Kasu Sablefish 2

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… Read More >>

Shell-Fest 2015 at Ray’s Cafe Jan. 19-31

Ray's Mussels

Celebrate the Pacific Northwest’s shellfish bounty during Shell-Fest 2015 at Ray’s Café. From January 19-31, Ray’s will feature 12 new shellfish menu preparations by Chef de Cuisine Paul Duncan, only available during the festival. Shell-Fest will be available in Ray’s Café daily for lunch and dinner, 11:30am–9pm. Enjoy alongside our daily happy hour drink specials,… Read More >>

Why are we so crabbing lucky?

Dungeness Crab Chef Wayne Johnson

Why are we so crabbing lucky here in the Northwest?? Because we’ve got the Dungeness crab! Now there will always be the fight of East Coast blue crabs and West Coast Dungeness, but I like the meaty but delicate flavor of the Dungeness. So, to save on the carbon footprint, let’s leave it at this… Read More >>

Celebrate the Incredible Fish Story!

wayne-copper-river

by Maureen “Mo” Shaw, Ray’s General Manager As a Seattle native and a hospitality leader since the mid 1980’s, I have fond memories of the first arrival of the Copper River King Salmon to Seattle in 1983.  At the time, I was the dining room manager at Triples Seafood Grill on Lake Union, which is… Read More >>

A Recipe, Just For the Halibut

pan-seared-halibut

by Wayne Johnson, Executive Chef It’s that wonderful time I wait for every year when we get that first run of halibut. The halibut is the largest flatfish in the ocean and usually averages about 25 pounds. The fish is actually born like normal fish with one eye on either side of its head then… Read More >>

Chef Joe Finds Culinary Inspiration in Vietnam

dinner

by Joe Ritchie, Executive Sous Chef Halibut season here in the Pacific Northwest is a welcome sign of spring for most Seattleites and in particular for Seattle chefs. Halibut is one of the most widely appreciated food fish of our region. Halibut’s dense, sweet meat lends itself to a wide variety of cooking methods; while… Read More >>

Ray’s Serves Salmon Fit for a King

springer salmon

by Steve Hauch, Ray’s Purchasing Manager “Good Morning, Logina (General Manager at Northwest Earth and Ocean), it’s Steve.” “Heeeeey! Morning. How’s it going at Ray’s?” “Awesome, as usual. It’s been busy and we need more fish.” “The boats came in last night and the plane just landed. We have big beautiful Long Line caught King… Read More >>