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Ray’s turns 45: Thank You to Our Guests & Team!

Ray’s turns 45 on Saturday, June 23rd and we want to first and foremost thank our incredible, loyal guests for getting us here. Without you this would not be possible. To our team, thank you for being our family.

Thank you Ballard. We’ve worked with your grandparents, parents and children. You’ve been our team, our clients, our purveyors and our partners. And thank you to our guests from all over the world who visit Ray’s as an iconic Pacific Northwest restaurant!

We look forward to continuing to serve you for the next 45 years and beyond! Follow our Facebook, Instagram and Twitter for specials, gorgeous sunsets and all the fresh seafood your eyes can possibly handle.

Make your reservations for the Café at 206.782.0094 or online; or in the Boathouse at 206.789.3770 or online to celebrate with us all summer long!

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Ray’s Dad Joke Contest: Enter to win June 1-10!

We love a good cringe-worthy dad joke and we bet you do too! So send us your best PG-rated joke and you could win dinner for 4 at Ray’s Cafe! 

How to Enter:

  • Shoot a quick video of you telling us your favorite PG-rated dad joke (60 seconds or less).
  • Email it to contest@rays.com by Sunday, June 10, 2018.
  • From Monday, June 11-Friday, June 15 at 6 p.m. P.S.T. we’ll put them to a public vote via our blog and social media, and award 2 winners on Father’s Day Sunday, June 17, 2018!

Or just join us at Ray’s on Father’s Day for steak, crab legs, local beer and more! Make your reservations for the Café at 206.782.0094 or online; or in the Boathouse at 206.789.3770 or online today!

 

Official “Ray’s Dad Joke” Contest Rules

Prize

  • We will award two winners. One will be chosen via social media poll on social media and our blog by random public vote and the video with the most total poll votes will win. And another winner will be chosen as a Ray’s management team favorite.  Winner will be announced on Father’s Day Sunday, June 17, 2018  via Facebook, Twitter and Instagram and contacted via email.
  • Winners will enjoy dinner for 4 at Ray’s Cafe in the form of a gift certificate valued at $200.00, valid for one year from date awarded.

Fine Print

  • Winner will be voted by an online public poll, and one will be selected by the Ray’s management team.
  • No minimum purchase amount is necessary to participate.
  • Entries are limited to one per person.
  • Start date: Friday, June 1, 2018.
  • End date: Sunday, June 10, 2018 at 11:59 p.m. P.S.T.; entries made after this date will not be valid.
  • Winner must claim prize within 48 hours of being contacted by Ray’s via social media and/or email. Or prize will be void and will be awarded to the second place winner.
  • Employees of Ray Boathouse, Inc. and their immediate families are not eligible to participate.
  • Entrants must be at least 18 years of age.
  • 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 two out of the total number of eligible responses submitted.
  • Grand Prize:
    • Winners will enjoy dinner for 4 at Ray’s Cafe in the form of a gift certificate valued at $200.00, valid for one year from date awarded.
    • Cannot be used on Ray’s merchandise or in combination with any other offer. 
  • Menu items subject to change based on availability.

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 the “Ray’s Dad Joke” contest. These rules may be subject to change without notice.

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New Wedding Packages at Ray’s!

Spring is in the air and wedding season has arrived at Ray’s! This year we’re making it even easier for couples to plan their 2018 or 2019 wedding at Seattle’s best waterfront venue, the Northwest Room, with our new wedding packages!

Whether you’re looking for us to decorate tables, create custom signage, provide thank you gifts, or host a selfie station, we can make it happen! View the full list of packages below, to see what exciting additions you can add to your big day!

To learn more about our wedding packages contact our Director of Catering Amanda and her excellent events team at 206.789.6309 or rayscatering@rays.com.

Ray’s Floral Package – Need personal flowers for your wedding? Choose up to two colors (or all white) and Ray’s florist will use the prettiest blooms available the week of your event to create a bridal bouquet, three boutonnieres, and two small bridesmaids bouquets. No bridesmaids? Two small arrangements suitably sized for the bar or cake table can be substituted. Ribbon options include white, gray, black or navy.

View More: http://emmaleephotography.pass.us/raysopenhouse

1 Hour Day of Setup – Let our events team make your day even more stress free! Our team will set up your personal touches including favors, name cards, photos and additional decorations (glitter, sparklers, confetti and open flame are not permitted, please discuss decoration ideas with your event manager prior to purchasing).

Selfie Station – Encourage your guests to take photos and post them on social media for you to find later! Station includes a photo backdrop (gold or black), selfie stick, tripod, and props. Customize with a personalized sign for additional fee.

View More: http://emmaleephotography.pass.us/raysopenhouse

Custom Cocktail 8×10 Signs – Choose between a calligraphy cocktail description or an illustrated sign with calligraphy.

View More: http://emmaleephotography.pass.us/raysopenhouse

Custom Table Numbers – Add a personal touch to each table by simply picking your color palette and we’ll do the rest!

View More: http://emmaleephotography.pass.us/raysopenhouse

Favors – Ray’s team will assemble favor bags for your guests. Ideas include the couple’s favorite candies, macaroons, or hugs and kisses from the bride and groom.

Send Offs – Options include: glowsticks to light up your path or bubbles to fill the air with love.

View More: http://emmaleephotography.pass.us/raysopenhouse

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It’s time for Copper River Salmon & Oregon Pinot Noir!

With Copper River salmon season upon us our Wine Manager Chip Croteau has put together an incredible list of Oregon Pinot Noir to pair with it in the Boathouse and Cafe! The bright fruit flavors and acidity of Pinot Noir is the perfect complement to Copper River salmon. Ask your server for their recommendation and try something new and exciting from our wine-growing neighbors down south!

Angela Estate Pinot Noir
Yamhill-Carlton, OR 2013
15 gls / 58 btl
Ken Wright oversees production on these estate grown bottlings.  Smooth and supple, the fruit a mix of ripe raspberry, red plum and cherry jam, with a gentle touch of chocolate.  Seamless and delicious.

 

Beckham Estate Vineyard
Rosé of Pinot Noir
Chehalem Mountains, OR 2017
14 gls / 51 btl
A pale blush color, mouthwatering acidity and notes of apricots, honeydew and grapefruit are featured on this lovely estate grown Rosé named after the winemaker’s youngest daughter, Olivia.

 

Rex Hill Pinot Noir
Willamette Valley, OR 2015
16gls / 62 btl
Aromas of violets, iris, ripe raspberries, dark cherries and wild strawberries all emerge from the glass followed by more savory aromas of wood smoke, cured tobacco, earth, sandalwood and cinnamon.

 

Sozo Pinot Noir
Willamette Valley, OR 2014
15 gls / 58 btl
With fruit sourced from Lange winery, and a portion of the proceeds going towards WEC’s People for Puget Sound program, this wine exhibits intense and complex aromas of black cherry and cranberry with elegantly textured flavors of dark strawberry and pomegranate.

 

Evening Land Pinot Noir
Seven Springs Vineyard
Eola-Amity Hills, OR 2014
25 gls / 92 btl
30 year old vines planted in the iron-rich, volcanic Jory soils of the Eola-Amity Hills create this stunning wine flush with rich dark cherry, briary blackberry, raspberry and lush tones of rose and lilac.

 

Big Table Farm Pinot Noir
Willamette Valley, OR 2015
26 gls / 95 btl
This wine is very expressive of smoky espresso, cacao, oak-spiced raspberry and cherry aromas, along with hints of vanilla and cola. Sweet and penetrating on the palate, offering vibrant red berry and floral  flavors of hibiscus tea and rosewater that deepen as the wine opens up.
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Copper River Salmon Returns to Ray’s!

Copper River salmon season kicks-off today at Ray’s! This year we’re celebrating 35 years of serving this coveted seasonal fish at Ray’s with a look at ‘Copper River Through the Decades’!

Copper River salmon has had a long history at Ray’s. Starting in 1983 we were one of the first restaurants in Seattle (as well as the lower 48 states) to serve Copper River salmon to our guests! Continuing into the 90s we partnered with Alaska Airlines on its “First Fish” cook off events, and celebrated each season with Copper River salmon and Oregon Pinot Noir pairings. Today we work directly with local Alaska fisherman and families to bring you the very first of the season, from the icy waters of the mighty Copper River.

This year we reunited with Alaska Airlines for its privately held, annual “Copper Chef Cook-off”! In true Copper River fashion, the fish was flown straight from its home in Cordova, Alaska to Sea-Tac International Airport. Upon arrival, Executive Chef Paul Duncan and two other local chefs had 30 minutes to prepare and serve their salmon creations to a table of judges. Though we did not come in first, we had an incredible time being there to receive the first fish of the season and cook up a gorgeous crispy skinned salmon with a Washington asparagus salad!

As we continue to celebrate this beloved fish, we also want to take the time to reflect on their strength and agility, as well as the robust Copper River. A few things to note:

  • Copper River is 290 miles long and is the tenth largest river in the U.S.
  • Copper River salmon builds muscle and fat just to run the rugged river. This is the reason for their juicy, fatty goodness.
  • Besides Copper River salmon, you’ll see bald eagles, sea lions and bears along the river; all coming to life after their long hibernation.

We look forward to showcasing Copper River salmon through the decades with you! Follow along the next few weeks on our Facebook, Instagram and Twitter for fun photos and facts.

Make your reservations for the Café at 206.782.0094 or online; or in the Boathouse at 206.789.3770 or online to enjoy fresh Copper River salmon starting today!