Celebrate WA Wine Month at Ray’s!

Rays Wine + Steak

Ray’s Boathouse and Cafe is planning an array of special wine offerings in March to celebrate Washington Wine Month! Ray’s has a long history of supporting local wineries and was honored to be awarded a Grand Award at this year’s Washington State Wine Awards.

Celebrate with us all of March!

Ray’s Café – 100% Washington Wine Menu
Rays Café will be featuring a 100% Washington wine list for both wines by the glass and wines by the bottle. Each week we will feature a different varietal on our Café Fresh Sheet at a 10% discount.

Ray’s Boathouse – 30 Washington Wines by the Glass
Rays Boathouse will be offering 30 Washington wines by the glass using Ray’s Coravin wine dispensing system. Each week we will be highlighting an iconic Washington winery by offering sections both by the glass and by the bottle complete with tasting notes and food paring suggestions.

March 1-7 – Woodward Canyon Winery
March 8-14 – Seven Hills Winery
March 15-21 – Betz Family Winery
March 22-31 – L’Ecole No 41 Winery

Ray’s Hosts Woodward Canyon Winery – Winemaker Dinner


Woodward Canyon


Don’t miss out on Woodward Canyon’s Winemaker Dinner!

Join us at Ray’s Boathouse as we celebrate Woodward Canyon and the pioneering efforts of Rick and Darcey Small. Chef Paul Duncan will prepare five courses of classic Northwest cuisine showcasing the Washington heritage that both Ray’s and Woodward Canyon are proud to share.

The wine dinner will begin at 6:30 p.m. on Saturday March 7. Seats are $95 per person (not including tax and gratuity) and are available by calling Ray’s reservation line at 206-789-3770 or by e-mailing rays@rays.com

(Seating is limited, reservations required.)


Woodward Canyon Winery

Celebrate Washington Wine Month

Saturday, March 7th, 2015

Shared Appetizer

Kusshi Oysters

pickled tomato, ikura

2013 Estate Sauvignon Blanc, Walla Walla Valley, Washington

First Course

Seafood Trio

smoked wild Alaskan King salmon, smoked Alaskan Weathervane scallops, coriander

poached Gulf white prawns

 2013 Chardonnay, Washington

Second Course

 Yellow Fin Tuna

seared rare, sugar snap peas, spring onions, Uli’s chorizo

 2012 “Erratic,” Walla Walla Valley, Washington


Spice Rubbed Lamb Chops

roasted beets, Laura Chenel’s goat cheese, demi glace

2012 “Artist Series,” Cabernet Sauvignon,Washington


Robiola della Spazzacamino

apple butter, pistachios

 2012 Estate Barbera, Walla Walla Valley, Washington

Polar Plunge & Hot Clam Chowder

Polar Plunge

Ray’s Executive Chef Paul Duncan was on-site last Saturday at Golden Gardens Park to warm up the brave locals participating in the 2015 Polar Plunge. It was a fun and lively event to help raise awareness and support for the Washington Special Olympics.

In recognition of this event we would like to share with you our beloved Ray’s Cafe Clam Chowder recipe. Enjoy!

Ray’s Café Clam Chowder
Yields 1 gallon

8 oz. Baby Clams
1 quart Half and Half
2 cups Cream
4 lbs Red Potatoes
½ bunch Celery
1 White Onion
2 Carrots
1 quart Fish Stock
¼ cup St Our’s Clambroth
1 teaspoon Worcestershire
1 teaspoon Tabasco
½ teaspoon Black Pepper
¾ tablespoon Salt
1 cup Flour
½ lb Butter

Bouquet Garnet: (wrap in cheesecloth and tie with string)
6 Black Peppercorn
1 teaspoon Dry Thyme
1 teaspoon Dry Rosemary
4 Bay Leaves

Medium dice the potatoes, carrots, onions, celery, and sweat in medium size stock pot for 10 minutes, add the fish stock with the bouquet of herbs and simmer for 45 minutes. In a separate pot melt the butter and whisk in flour to make the roux. On low heat stir the roux for 5 minutes until nice and thick and golden brown. Add the clams, half and half, clam broth, Worcestershire, Tabasco, black pepper, salt and allow to combine. Add the roux and allow the chowder to simmer until the soup thickens. Remove bouquet garnet before serving.

New Executive Chef Paul Duncan!

Chef Paul_Headshot

Please give a big congratulations to Ray’s new Executive Chef Paul Duncan!

With Ray’s since 2013, Chef Paul began overseeing the kitchen team in February 2014 when he was promoted to Chef de Cuisine of Ray’s three kitchens (Boathouse, Café and Catering). We are thrilled about his promotion and new role as the sixth Executive Chef of Ray’s!

“Paul’s promotion to executive chef is based on the strong level of leadership he provides to our program in support of the values that have made Ray’s the iconic Pacific Northwest seafood destination it remains today,” said Ray’s General Manager Douglas Zellers. “This leadership has allowed Paul to build and mentor a team that brings these values to life every day. Expect some exciting things from Ray’s as Paul continues to drive our culinary program forward!”

Chef Paul has put his stamp on Ray’s fresh seafood menus through his use of Asian flavors, from Hawaii to Japan, in dishes like our Hamachi Crudo with avocado wasabi and sweet soy. He has also brought fresh pasta to the menu, and all pastas are handmade in-house daily by our culinary team. He worked in Italian restaurants in Portland for the better part of a decade and developed a fondness for fresh, well-prepared Italian food. Then it was off to Hawaii to work at Bubba Gump Shrimp Company, followed by four years at the Ritz Carlton Kapalua.

Paul’s commitment to fresh, seasonal and housemade, lives on at Ray’s today. He looks forward to seeing you soon!


Get to know Chef Paul:

A Pacific Northwest native, Paul began his chef career in Portland and spent time in Hawaii before settling in Seattle in 2012. He first worked in the food industry at the age of 14 when he sold Hebrew Nationals at the Portland Saturday Market. As a college student in Oregon, he found work in kitchens to pay the rent, but around the age of 21 he started taking cooking seriously. Working for Widmer Brothers Brewing in their Gasthaus Pub kitchen, he was introduced to the brigade system, how to work in a proper kitchen, and with a head chef.

Working at Assaggio in Southeast Portland in the late 1990’s as the chef’s right hand, Paul received a crash course in precision, speed and Italian cuisine. Assaggio won restaurant of the year during his time there, and he absolutely fell in love with Italian cuisine and ingredients. Next, Paul worked at Serratto, an upscale Italian restaurant in Northwest Portland. This was a neighborhood known for progressive restaurants and Paul had a rich experience working with talented, up-and-coming chefs. Learning new techniques and paying attention to different purveyors, farmers and foragers to source ingredients, Paul and his colleagues took part in the birth of the farm to table movement in Portland.

Paul went on to work at Caffe Mingo and Tabla in Portland before moving to Hawaii in 2008. He spent five years in Maui, first at Bubba Gump Shrimp Company for one, and then the Ritz Carlton Kapalua for four years. Before joining Ray’s Boathouse & Café in 2013 as executive sous chef, Paul worked at The Hi-Life in Seattle. He was promoted to Ray’s chef de cuisine in 2013.

Inspired by Mario Batali, and all chefs unafraid to do what they want, Paul ultimately credits his mother with his interest in cooking. As a child, he loved joining her in the kitchen to bake bread, taste desserts off the Kitchen-Aid paddle and feel the warmth of the oven or the stove while sauces were simmering.

When Paul is not hard at work in the kitchen, he can be found seeking adventure through golf, hiking, running, swimming and boating.

Fifty Shades of Ray’s


Ray’s Cafe has six steamy ways to turn up the heat this

Valentine’s Day! 

Join us for one (or two!) of these romantic themed cocktails February 14th and 15th!* 


Box of Chocolates

 Vodka, Amaretto, Godiva Chocolate Liqueur  9

Between the Sheets

Courvoisier, Orange Liqueur, Bacardi Rum, lemon juice 10

Raspberry Beret

Gin, Raspberry Liqueur, Prosecco 9

Big Love

Big Gin, fresh lemon and cranberry juices, sprig of rosemary 11

Honeymoon Cocktail

Laird’s Applejack, Orange Curacao, Benedictine, lemon  juice 13

Fifty Shades of Ray’s

 Hornitos Plata, Campari, sugar, lime, grapefruit juice 10

*All menu items are subject to change based on availability.


As one of the top seafood restaurants in Seattle, Ray’s is an ideal place to celebrate holidays, events or even just happy hour in Ballard. Join us soon for delicious dishes and lovely libations, including craft cocktails!