Yours In Service

by Douglas Zellers, General Manager

photo 2 (13)Ray’s was presented an opportunity in February to host a group of six private wine collectors who wanted to enjoy a very special tasting and dinner. My task was to personally help plan and execute a 5-course menu with wine pairings and coordinate both wine and food service for the group.

The challenge was apparent when I was told that they would be bringing M. Chapoutier’s top tier Ermitage wines. For those of you that like scores, these were Robert Parker 100 point wines from the 89, 90 and 91 vintages.  The game was on.

I decided right then and there to have some fun and provide technical wine service adhering to the Court of Master Sommeliers protocol for this group.  Among other things this involves table side decanting…in the middle of our small dining room…on a Saturday night at 7pm… and that is where we really had some fun.  Our culinary and service team performed flawlessly and we shined the entire evening.  Our guests were overwhelmed.

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The wines were absolutely amazing, our guests were beyond cordial, and the food was spot on (thank you Chef Paul). But that’s not what stuck in my head as I was driving home that night.  In preparing for the evening I was able to raise the level of attention to detail for the entire team, for the entire night. It took me almost two hours to polish and set six place settings, 30 glasses, five decanters, etc.  Every single detail counts.

In serving this group, I was able to connect with almost every other table in that end of our dining room; From a husband and wife in the corner enjoying a quiet night out to the bubbly eight-person party celebrating a friend’s birthday. Every guest counts.  I realized that what we did that night, however detailed, was not that far out of the ordinary for Rays. Ray’s Boathouse provides excellent service each and every night.

Do we provide technical wine service each and every night? No. However, we excel at “reading” our guests. We treat each group as the individuals that they are, and in the manner that is appropriate for the occasion.  Our team is skilled at engaging you, defining the level of service you desire, and reacting properly. Some people just wish for a quiet night with a loved one looking out over the water. We do that. Some come here for a casual celebration with lots of interaction from the staff. We do that too.  Technical service by the book has changed. The “book” has become our “guests.” And it’s up to our team to read.

We urge you to join us for dinner at Ray’s Boathouse and be treated to our team. We have some of the best seafood Seattle has to offer.

Did you know? Ray’s offers event catering in Seattle, off-site and right next to our restaurant in Ballard, for special events, weddings, official ceremonies, and more. Enjoy a spectacular front row view of Puget Sound and the Olympic Mountains!

Welcome Washington Wine Month!

18514_9_Hero_Banner_01“Taste Washington Wine Month” is an annual celebration of Washington State’s award winning industry, celebrated each March. In support of this event, Boathouse Manager/Wine Director Edan Schmitz is pairing each entree on our Dine Around Seattle menu (March 2-27) with a standout Washington wine.

The featured wines are available by bottle and also by the glass during March. We will have other notable Washington wines – typically offered only by the bottle – open to sell by the glass in March. Selections change frequently as we wish to showcase multiple producers and styles. Be sure to stop by as you never know what wines will be open!

BRAISED LAMB SHANK with whipped Yukon Gold potatoes, grilled asparagus
Suggested pairing: 2012 Andrew Will Cabernet Sauvignon, Columbia Valley, WA  $20/gls
YELLOW FIN TUNA (GF) with ginger-jasmine wild rice, seared tomato, ponzu cream
Suggested pairing: 2012 Poet’s Leap Riesling, Columbia Valley, WA $12/gls
HOUSEMADE PAPPARDELLE with Spring vegetables, Pecorino Romano, fresh herbs
Suggested pairing: 2010 Tre Nova Bonatello Sangiovese, Columbia Valley, WA $10/gls
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Chef Wayne Resigns; Duncan Named Chef de Cuisine

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Executive Chef Wayne Johnson steps down after two years at Ray’s

Wayne Johnson, Executive Chef at Ray’s Boathouse since February 2012, has announced his resignation in order to pursue other career opportunities and spend time with his family.

“I want to say thank you to my colleagues at Ray’s for the great ride,” said Johnson. “It’s time to slow it down a bit and spend time with my family.”

“Wayne has put his heart and soul into Ray’s for the past two years and we thank him for this,” said Douglas Zellers, General Manager at Ray’s. “Wayne is moving on to discover some new opportunities in the culinary world to which he has brought so much.  His dedication to both local organizations like FareStart and wider national programs like Culinary Wonders helped keep Ray’s at the forefront of these important institutions.  We wish Wayne nothing but the best in this next chapter of his storied career.”

Paul Duncan promoted to Chef de Cuisine at Ray's
Paul Duncan promoted to Chef de Cuisine at Ray’s

Executive Sous Chef Paul Duncan has been elevated to Chef de Cuisine and will oversee all culinary operations at Ray’s. Duncan has been with the Ray’s team since June 2013, after stints at the Hi-Life in Ballard and the Ritz Carlton, Kapalua on Maui.

Introducing the new Ray’s Loyalty Card!

raysloyaltycardIn January, we proudly launched our new frequent diner program, the Ray’s Loyalty Card! This program allows you to earn Points and Dining Credits that you may use to offset your future guest check. Loyalty should be rewarded with more than a discount and Ray’s is excited to offer this program to our passionate, caring, and loyal guests.

We are excited to launch our Loyalty program so we can have more flexibility and creativity with the rewards we provide directly to our guests. Each of you can now share the benefits and awards we will be providing with this new promotion.

For example, you’ll now accumulate points for any food, beverage, retail, or gift card purchase, in the bar or in the dining room, or even for take-out food. You are no longer restricted to entrees in the dining room only, or parties of two, automatic gratuity, etc.  This is very liberating for us and we are fully intent on passing these great benefits on to our loyal guests. Our new Loyalty Program allows us to remain more in touch with you in order to reward you more appropriately.

We want to ensure that our loyal customers have an easy transition from our previous program, and that the new program and its benefits are clearly outlined. To enroll in the Loyalty Card Program, pick up your card/application at the front desk on your next visit to Ray’s!

Loyalty Card Program – How it Works:

  • Earn 1 Point for every $10 you spend.
  • Once you accumulate 10 Points you may begin redeeming your Dining Credits on your next visit to offset your guest check in the Café or Boathouse.
  • Credits may also be redeemed for purchasing retail items and gift cards.
  • The Points are a 1 to 1 Point to dollar ratio. Use 1 Point to offset 1 dollar of purchases.
  • Earn points for any food, beverage, retail, or gift card purchase, in the lounge or in the dining room, or even take-out food

Ray’s Collectibles

To order Ray’s Collectibles items (see photo gallery below), please call the Boathouse Guest Relations desk 206.789.3770 or send an email to rays@rays.com

Original Tee $15 (grey, blue)  S  M  L  XL
Youth Tee $12 S  M  L  XL
Sketched Building Tee $18 (grey, white) S  M  L  XL
Rays Sign Tee $20 (grey, brown, navy) S  M  L  XL
Full Zip Hooded Sweatshirt $46 S  M  L  XL
Ray Bird Hooded Sweatshirt $38 S  M  L  XL
Youth Ray Bird Hooded Sweatshirt $28 (navy, light blue, gray) XS S  M  L XL
Hats $15  S  M  L  XL

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Cafe Refresh Helps Us Cater to You

newtopdeckRAYSFollowing the beautiful remodel of our Ray’s Boathouse dining room downstairs last winter, we are ready for the next phase of our refresh, as we begin the evolution of Ray’s Café upstairs.

The first step is refurbishing the northern section of the Cafe dining room, affectionately referred to as the “Top Deck.”   By early November, the installation of new carpet, paint, art and lighting will be complete, along with new flexibility to subdivide that portion of the Cafe to accommodate private parties with a view.

The transformation into these two new sections, named the “Fireplace Room” and the “West Deck,” will allow us to host groups in either section, separately or as one large event in the entire “Top Deck.”

  • The Fireplace Room will accommodate up to 30 people, with buffet and plated dining options available
  • The West Deck will accommodate up to 20 people, with plated dining options available
  • The Top Deck will accommodate up to 50 people, with buffet and plated dining options available

This reconfiguration of the Cafe gives guests three distinct options for hosting a private party at Ray’s. In addition to the new Cafe event space, guests can reserve the Northwest Room (15-120 guests), our private waterfront banquet room next door to the restaurant. We can also accommodate private events in Ballard at either end of the Ray’s Boathouse dining room (20-46 people) or reserve the entire Boathouse for a daytime event.

At Ray’s Catering, we look forward to the opportunity to work with you on creating a magical occasion. Our team is passionate and committed to creating a memorable event that your guests will always remember and cherish. Please give us a call today (206-789-6309) or click here to request a quote,  so we can reserve a date and space just for you!

Phyllis Fischer, Director of Catering Ext 221 Andrea Wolf, Catering Sales Manager Ext 216 Casey Fatch, Catering Sales Assistant Ext 225

As a famous seafood restaurant in Seattle, Ray’s is an ideal place to celebrate holidays, weddings, and special events. We pride ourselves on being one of the most attentive event caterers in Seattle.

Family Wineries of Washington Post Harvest Party Nov. 6

ReverseLogoWe are proud to host the Family Wineries of Washington Post Harvest Party on Wed. Nov. 6 from 6-9pm in the Northwest Room here at Ray’s. Please come join us as we celebrate the harvest just passed and hear about the vintage from those who lived it!  Click here for tickets ($55).

Join some of Washington State’s premier artisan wineries for a magical evening of fine wines and stunning panoramic views from our magnificent location on Shilshole Bay. This event benefits the Family Wineries of Washington State whose member wineries will pour their finest wines perfectly paired with plentiful and sumptuous appetizers from Executive Chef Wayne Johnson and his culinary team.

Entry fee includes:
  • tastes of more than 60 artisan wines from family owned Washington state wineries
  • array of delicious appetizers from Ray’s award winning chefs
  • complimentary Riedel crystal wine glass
  • great silent auction including winemaker tours and dinners, an “instant wine cellar” featuring rare wines from participating wineries, and a variety of wine experiences. Bidder pool limited to 150 guests maximum (See event ticketing page for partial list of Auction items).
  • on-site wine store for purchase of your favorite wines.
Participating wineries:
Animale
The Bunell Family Cellars
Castillo de Feliciana
Cloudlift Cellars
Davenport Cellars
Frenchman Hills Winery
Gecko Wine Co.
Golden Ridge Cellars
Harlequin Cellars
Kitzke Cellars
Lost River Cellars
Michael Florentino Cellars
Nota Bene Cellars
Queen Anne Winery
SoJen Cellars
Tulip Valley Winery
Willis Hall
Wilridge Winery
Appetizer Menu:  
Assorted cheeses and vegetarian spreads served with artisan breads and flatbreads
Dungeness crab cakes with aioli
Ray’s salmon mini burger with tartare coleslaw
Tomato ratatouille tartlets
Chicken mole on soft corn pancake
Rosemary scented tenderloin of beef
Potatoes with roasted red pepper dip

Brewmasters Dinner October 27

pikeharlotBeer lovers rejoice, our bi-annual Brewmasters Dinner is set for Sunday, October 27 in the Cafe! Featuring Northwest breweries, the dinner is a 6 course meal paired with our local brewmasters selections. The cost is $45 per person for the 6 course meal including beer pairings.  Reservations are highly recommended.

The brewmaster and one of their representatives join Rays for the event, touring tables to answer questions and share stories about their craft.  These beer selections will be featured in our Café for the duration of the fall season as well.  Pour sizes on the brews are 2-3 ounces depending on alcohol content.

fremontbrewingThe feast is tailored to the beers by our Executive Sous Chef Paul Duncan and Pastry Chef Lorna Stokes.  This year’s brewmaster lineup, along with menu and pairings, is as follows:

  1. Butternut squash soup with fried sage and cayenne pepitas  (Wandering Wheat, Fremont Brewing  – Seattle, WA)
  2. White bean bruschetta with black kale and pecorino romano (Log Yard IPA, Backwoods Brewing  – Carson, WA)
  3. doublemountainHouse-made black pepper spaetzle with Uli’s sausage and stone ground mustard cream  (Rogers Pilsner, Georgetown Brewing – Seattle, WA)
  4. Coriander dusted sturgeon, grilled with seared tomato, pickled onion, mustard greens. (Saison, Hilliards Beer  – Seattle, WA)
  5. Beef short rib bourguignon with baby carrot, pearl onion and new potatoes. (Double Mountain IRA, Double Mountain Brewing – Hood River, OR)
  6. rogersChocolate budino, spiced almond ice cream, caramel popcorn   (Pike Harlot’s Harvest Pumpkin Ale – Pike Brewing – Seattle, WA)

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Fall Brewmasters Dinner Oct. 27

by Jaci Kajfas, Beverage Director

Cheers to the Brewmasters Dinner! Executive Sous Chef Paul Duncan
Cheers to the Brewmasters Dinner! Executive Sous Chef Paul Duncan

Our sizzling summer season is officially cooling off, though the deck is still open for those true Northwesterners. With the layers of gray and fog come another of Ray’s passions – seasonal events! One of the most popular with our locals is our bi-annual Brewmasters Dinner, scheduled for Sunday, October 27.

Featuring Northwest breweries, the dinner is a 5-6 course meal paired with our local brewmasters selections.  The brewmaster and one of their representatives join us for the event, touring tables to answer questions and share stories about their craft.  These beer selections will be featured in our Café for the duration of the fall season as well.  Pour sizes on the brews are 2-3 ounces depending on alcohol content.

The selection of brewmasters tends to be local,  more specifically Northwest.  This season we’ve reached out beyond Seattle to a few more obscure breweries in hopes to introduce the public to some fresh perspectives.  This year’s brewmaster lineup, along with menu and pairings, is as follows:

  1. Butter nut squash soup with fried sage and cayenne pepitas  (Fremont Wheat, Fremont Brewing  – Seattle, WA)
  2. White bean bruschetta with black kale and pecorino romano (Backwoods IPA, Backwoods Brewing  – Carson, WA)
  3. House-made black pepper spaetzle with Uli’s sausage and stone ground mustard cream  (Rogers Pilsner, Georgetown Brewing – Seattle, WA)
  4. Coriander dusted sturgeon, grilled with seared tomato, pickled onion, mustard greens. (Fremont Saison, Fremont Brewing  – Seattle, WA)
  5. Beef short rib bourguignon with baby carrot, pearl onion and new potatoes. (Double Mountain IRA, Double Mountain Brewing – Hood River, OR)
  6. Chocolate budino, spiced almond ice cream, caramel popcorn   (Pike Harlot’s Harvest Pumpkin Ale – Pike Brewing – Seattle, WA)

Securing those details with crafters that are in the midst of brewing is not the easiest as they have high demands to produce amazing beers as well as a busy October preparing for and attending the Great American Beer festival in Colorado.

The feast is tailored to the beers by our Executive Sous Chef Paul Duncan, who joined us in our tasting panel, and Pastry Chef Lorna Stokes.

The event is scheduled for Sunday October 27th, and is $45 per person for the 5-6 course meal with beer pairings.  Reservations are highly recommended.  Due to Seattle Restaurant Week and Dine Around Seattle promotions, we will most likely only schedule one brewmasters event this season, so don’t miss it!

 

 

Fruit Crisps Deliver Summer on a Plate

By Lorna Stokes, Pastry Chef

peachesI love summer because of all the local fruit that is in season – cherries, blueberries, strawberries, and apricots. The choices are almost overwhelming! And just as soon as they come into season, they are right back out again, so you need to be ready to take advantage of the bounty!

One of my favorite desserts to make in the summer is a fruit crisp. It’s such a simple preparation, it consistently tastes amazing, and it’s always a hit! Rarely have I met a person that doesn’t enjoy a warm, bubbly fruit crisp with melting vanilla ice cream on top.

What makes a crisp fun for me is the many ways you can jazz it up and be creative. For instance, add cinnamon and ginger to the topping. Or add lemon zest to the blueberry filling. Maybe serve an orange cranberry ice cream with a pear crisp. The possibilities are endless, and you just need to think out of the box. With crisps being so quick and easy to prepare, trying different variations isn’t frustrating or exhausting, but instead, it’s tons of fun!

Below is the basic crisp topping recipe I use. Don’t be afraid to try something new. Trust me, even if it doesn’t turn out quite like you wanted, you will not have any trouble finding people to eat the “mess ups!”

BASIC FRUIT CRISP TOPPING

  • 1 cup brown sugar
  •  1 cup flour
  •  1/3 cup cold butter, cut into cubes
  •  Pinch of salt

Combine all ingredients in a bowl. Using your hands, mix together until butter is completely mixed in and forms a crumble.  Sprinkle on top of your favorite fruit filling (find recipes on AllRecipes.com etc) and bake according to recipe directions.

 A few variations you could try:

  • Add 1/2 cup Quaker Oats and 1 tsp cinnamon
  • Add 1/2 cup sliced almonds
  • Omit brown sugar, replace with white sugar, and 1/2 tbsp finely chopped lemon thyme (great with blueberries)
  • Add 1 tsp cinnamon and 1/4 tsp ginger
  • Add 1/2 amaretti cookie crumbs