Steve Hauch Moves Up to Ray’s Executive Sous Chef!

Ray's Chef Steve-1

I am thrilled to announce that our long time team member and current Sous Chef Steve Hauch has been promoted to Ray’s Executive Sous Chef! Steve is a sharp, hard working guy and this new role cements his dedication to Ray’s and continuing our legacy of high-quality, sustainable seafood.

Steve was a very important part of my early education at Ray’s Boathouse. In a time of great change and forward progress I personally felt comfort in the knowledge he was able to impart on me. A valuable professional to the Ray’s team for nearly a decade, he has worn many coats. From line cook in the Café to supervisor in the Boathouse kitchen to the position he has excelled at the most, purchaser and finally Sous Chef.

It was a great fit to first bring Steve into the management team and now I am honored to have him with me as an executive. I have endless confidence in Steve’s ability to carry on the traditions and standards that Ray’s Boathouse set so many years ago, being a leader in sustainability and quality, locally sourced products. He has maintained old relationships and formed new ones with the hope of continuing success at Ray’s.

Congratulations Steve, you are an amazing team player and a great asset!

Our General Manager Douglas Zellers shares in my passion and joy for Steve’s advancement and has said that, “Steve must be very proud of having earned the position of Executive Sous Chef. The impact that Steve has on the food we serve is immeasurable. The single most important area that he continues to excel at is sourcing. By working face to face with our fishermen, farmers, and grocery purveyors to source only the best ingredients, Steve carries on the legacy that has made Ray’s a premier Northwest dining destination. Steve’s kind nature, keen eye, and passion for quality plays a crucial role in Ray’s success. We are excited to formally recognize his efforts and help him advance in his career. I am honored to be on his team.”

Please join us in congratulating Steve in this new chapter of his career! Although behind the scenes, you have no doubt experienced his excellent work and influence at Ray’s. We look forward to seeing you soon in the Café and Boathouse!

– Paul Duncan, Ray’s Executive Chef

March is WA Wine Month! Cheers at Ray’s all month

Ray’s Boathouse & Cafe is excited to celebrate Taste Washington Wine Month with two different promotions throughout the entire month of March! Join us and lift a glass to the amazing growers, talented winemakers and superb viticultures right in our own backyard!

The Boathouse is offering a special curated list of glass pours for Washington wines that are rarely offered by the glass. Using our Coravin Wine System we can pour wines by the glass without oxidizing the wine. Wines will also available by the bottle.

The Café is offering a bottle promotion with sought after Washington wines, including L’Ecole No 41 Luminesce Walla Walla Valley, WA 2013, Sauvignon Blanc/Semillion and Côte de Ciel  Roussanne, Ciel de Cheval, Red Mountain, WA 2013.

View our wine lists below and please note that both will change as we rotate in different wineries throughout the month. Join us daily in the Cafe from 11:30am-9pm and in the Boathouse Sunday-Thursday 5-8pm and Friday-Saturday 5-9pm.

Boathouse Wine Menu

Ste. Michelle Eroica Riesling Columbia Valley, WA 2013. 10 gls/38 btl

Super Substance Sauvignon Blanc Sunset Vineyards, Ancient Lakes, WA 2014. 15 gls/53 btl

Cougar Crest Viognier Walla Walla Valley, WA 2014. 10 gls/38 btl 

àMaurice Viognier Columbia Valley, WA 2014. 16 gls/ 54 btl

Ashen Chardonnay Conner Lee Vineyard, Columbia Valley, WA 2013. 22 gls/ 75 btl

Syncline Pinot Noir Celilo Vineyard, Columbia Valley, WA 2013. 16 gls/ 55 btl

Betz Family Winery Besoleil Grenache Columbia Valley, WA 2011. 21 gls/ 85 btl

WT Vintners Gorgeous Syrah Horse Heaven Hills, WA 2012. 18 gls/ 65 btl

EFESTE Final Final Cab/Syrah Columbia Valley, WA 2011. 14 gls/53 btl

Andrew Will Cabernet Franc Columbia Valley, WA 2013. 15 gls/60 btl

Spring Valley Frederick Bordeaux-Style Red Columbia Valley, WA 2012. 18 gls/ 75 btl

Quilceda Creek CVR Red Blend Columbia Valley, WA 2012. 28 gls/ 105 btl


Cafe Wine Menu

Côte de Ciel  Roussanne 42. Ciel de Cheval, Red Mountain, WA 2013
A grape traditionally from the Rhône region, this wine is bigger and more lush when grown in Washington.  If you like chardonnay or viognier try this wine, great with seafood!

Cougar Crest Viognier 39. Walla Walla Valley, WA 2014

Aromas of ripe cherry, pomegranate, plum, clove, and musk. The palate shows cherry, and marionberries

L’Ecole No 41 Luminesce 40. Walla Walla Valley, WA 2013. Sauvignon Blanc/Semillion
A traditional Bordeaux style white wine, the semillion and weight, aromatics and a floral honeyed fruit character, while the Sauvignon blanc balances it with citrus fruit, acid, and minerality

Va Piano Cab Sauv 38. Columbia Valley, WA 2011
Fantastic 2012 vintage from this newcomer, big red fruits of raspberry and cherry, refined tannins with a smooth long lasting finish

Sustain Malbec  39. Columbia Valley, WA 2013
From the Underground wine project, a collaberation between Trey Busch (Sleight of Hand) and Mark McNeally (Mark Ryan winery), this wine is Big, Rich and Lush

Hightower Merlot 40. Red Mountain, WA 2011
Bright aromas of red berry fruits and cassis mingled with herbal notes and wet stone

Rays Red by L’Ecole No41 14/gls 52/btl. Columbia Valley, WA 2013