This year marks the 31st anniversary of the first Copper River King Salmon to be flown fresh from Alaska to Seattle. With an assist from Seattle seafood guru Jon Rowley, Ray’s was one of only four Seattle restaurants to serve Copper River Kings from that first shipment in 1983, along with McCormick’s Fish House, Triples and Rosellini’s Other Place. Also in the 1980′s, Ray’s transformed the minds of Northwest diners by recommending red wine pairings with fish.
Ray’s has commitments from our suppliers to be one of the first Seattle restaurants receiving Copper River Salmon, and we anticipate serving it beginning May 16. Wine Director Edan Schmitz will have more than 25 Pinot Noirs from around the world available for purchase by the glass in the Boathouse to pair with Chef Paul’s subtle touch on this Northwest delicacy. (click for glass list)
Each glass of wine will be pulled from the bottle fresh as we use the state-of–the-art Coravin wine dispensing system that replaces the air in the bottle with Argon. Come check it out! This is a great opportunity to explore a variety of Pinot Noirs that are not normally offered except by the bottle – try a few and let us know what you think!
To celebrate in the Café we’ll offer a special “25 for $50” promotion, with 25 different Pinot Noirs from around the world available for just $50 per bottle. This is one of the widest selections of Pinot Noir being offered in Seattle, and we know you’ll love pairing it with the fresh Copper River Salmon entrees. (click for bottle list)
Don’t miss out on this amazing Pinot Noir and Copper River pairing opportunity, which runs through June 15. We look forward to seeing you soon!
Cover of “The Network” printed by Alaska Seafood Marketing Institute 1983. Caption reads: Seattle Seafood Consultant Jon Rowley points out a monstrous white king salmon to Julia Child, America’s best known cooking personality, at a New York dinner honoring the famed television chef. The salmon was donated by the Alaska Seafood Marketing Institute. For anyone who may… Read More >>