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

Betz-Logo-2

 

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 rayscatering@rays.com.

 

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 rays@rays.com 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

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 rayscatering@rays.com.

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 contest@rays.com 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.