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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.

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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
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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!

 

 

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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
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Sunsets Inspire Culinary Creations

by Executive Sous Chef Paul Duncan

sunsetbyDZWhat an amazing first summer I’ve enjoyed here at Ray’s!  I was hired as Executive Sous Chef in June and was fortunate enough to lead the crew in the Boathouse kitchen through their first summer after our major remodel of the dining room.  I inherited an outstanding group of culinarians and have hired a few more to complete the team. It has been exciting working through such busy months with them and watching them learn and grow with our business levels high.  I look forward to many more summers and the changes of the season, which will certainly influence the menu and the direction we are going in.

Having moved recently to the Northwest from the island of Maui, I am still impressed with the views from the dining room and deck here at Ray’s.  Being on the water here is only  a complement to the food and service we strive to provide. Ray’s is famous throughout the area and we like to keep it that way, not only for the view at sunset but that beautifully prepared morsel you savor in that moment. I still find myself walking through the swinging doors of the kitchen to peer out as the sun goes down. I’ve seen my fair share of sunsets in Hawaii but I do believe the ones from Ray’s rival any that I have seen there.

All of this strikes inspiration in the food we are creating, as Fall is rapidly approaching. I look forward to the inspiration that lies ahead in the crisp clear autumn skies and what new creations will hit the menu.

stuffedgulfprawns_optThe first dish that I had the honor of creating for the Boathouse is the Dungeness Crab Stuffed Jumbo Prawns with Red Quinoa Tabbouleh. It was certainly a dish inspired by the waters in front of our restaurant and that of the warm summer months. The dish is accompanied by habanero and cilantro infused béchamel.  I believe the combination works beautifully, with the crispness of the quinoa and the richness of the prawns, finished with the velvet heat of the béchamel.  I would like to share the tabbouleh recipe so you can prepare it at your home and enjoy during the last remaining weeks of this beautiful summer.  As for the complete dish, you’ll have to come visit us at Ray’s and I will prepare it for you…

 

Red Quinoa Tabbouleh

2 cups red quinoa
4 cups water
1/2 tbsp kosher salt
2 cups cucumber, peeled and diced
1 1/2 cups scallions, sliced
1 cup green bell pepper, diced
1 pint cherry tomatoes, quartered
1/2 bunch Italian flat leaf parsley, chiffonade
1 1/2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2 tbsp lemon juice

In a large sauce pan, add water, quinoa, salt and bring to a boil on high heat.  Once it comes to a boil, cover and reduce the heat to low and finish cooking until the tails pop out.  Fluff the quinoa and allow to cool on a sheet pan.  Toss in a large mixing bowl with the fresh ingredients and add the cooled down quinoa. Combine with olive oil, lemon juice, red wine vinegar and check for seasoning.

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New Ray’s Retail Has Arrived!

Everyone needs a cool new t-shirt for the summer and we’ve launched our new line of tees, hats and sweatshirts just for you!  One of the highlights of the new line is the return of the “Ray Bird” on an awesome hooded sweatshirt, perfect for those cool summer and fall evenings.  Here’s a list of the items now available at the Cafe Front Desk (will be available online soon!)

Ray’s Collectibles

gifts_greytshirt
Original Tee $15.00
IMG_4146
Rays Sign Tee $20.00 (blue, brown, grey)
IMG_4140
Sketched Building Tee $18.00 (white, grey)
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Ray Bird Hooded Sweatshirt $38.00
Youth Ray Bird Hooded Sweatshirt $28.00
IMG_8515
Hats $15.00
fullzip
Full Zip Hooded Sweatshirt $46.00 (navy, light blue, grey)

 

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Ray’s Partnership In Caring

by Doug Zellers, Ray’s General Manager

doug-zellers-chef-wayne
Chef Wayne Johnson and GM Doug Zellers

As the sunny days of August reach their peak, it marks the coming of what I consider to be the most meaningful task I complete each year.

Since 2004, I have volunteered  to assist with the Auction of Washington Wines (AWW) annual events. AWW is the philanthropic organization representing the Washington wine industry and the nation’s largest charity auction showcasing Washington wine.  The three-day event (Aug. 15-17)  is the wine industry’s annual gift to its communities across the state, benefiting Uncompensated Care for patients and families at Seattle Children’s Hospital and it has raised more than $26 million since its inception in 1988.

My role grew from that of a Sommelier to a Captain to the task I have now -coordinating more than 30 of Seattle’s best Sommeliers as they volunteer their time to serve patrons at 14 intimate winemakers dinners Friday night and at the Wine Gala live auction dinner ( 700 guests) Saturday night.

awwDZ
The team of sommeliers for the 2009 AWW events

Over the past nine years at AWW, I have worked side-by-side with some of the best service teams in our great city.  This year being my first at Ray’s, I have a partner in caring – Chef Wayne Johnson.  While Chef Wayne (and before him Chef Peter Birk) and I have been at opposite ends of the event in the past, I finally get the chance to work in tandem from within the same organization.  Ray’s is proud to support such a noble cause and I am more than proud to be co-leader with Chef Wayne as we present his offering – the main course entrée for the Gala.

Great things happen when teams come together and work as one. This year’s AWW auction, and the money we help raise for the children that need it most, should be nothing short of spectacular.  The partnership I have with Chef Wayne and the great things we do as a family at Ray’s is already leading to great things, and we are just getting started…

 

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Why are we so crabbing lucky?

Dungeness Crab Chef Wayne JohnsonWhy are we so crabbing lucky here in the Northwest?? Because we’ve got the Dungeness crab!

Now there will always be the fight of East Coast blue crabs and West Coast Dungeness, but I like the meaty but delicate flavor of the Dungeness. So, to save on the carbon footprint, let’s leave it at this – when on the East Coast, enjoy the blue and when on the West Coast enjoy the Dungeness, and when in the middle of the states, you will have to choose!

The Dungeness season generally will open for commercial fishermen around December and close around August/September.  The season in Puget Sound generally opens in the middle of July, although this year it is opening in early August, at least that is the word I’m getting from one of Ray’s local patrons. He said he would be heading down near the Columbia to do some crabbing this Wednesday.  And with the price of Dungeness crabs these days, it may be worth your while to throw a couple crab pots yourself (with chicken backs or salmon heads) and then sit back with a beer and wait for your pot to fill. Be careful not to take more than your limit; we want to make sure we have crab in the future.

Once you have caught them, you’ll need to cook them, right?!  If you have a crab weighing about two pounds, it will take about 15-18 minutes in very salty water (if you are cooking them by the Sound, the ocean water is the best). Then, to make Rays Boathouse crab cakes (see recipe) you will want to cool the crabs in ice water. Once they are cool enough to handle, you will need to clean all the meat from the shells; there are a couple of good videos on YouTube that show how to do the cleaning. You should get about 25% of pure crabmeat (so, a 2 pound crab should get you about 1/2 pound of meat). You can also buy crabmeat if you are in a hurry, but it will be a bit more costly and you miss out of the fun of pulling your own crab pot.

I think it’s time to head out and do some crabbing!  Some go for the catch, others go for the boat ride and the beers – either way I think you will have a great time!  Happy Crabbin’!!

NOTE: Chef Wayne will be on-stage demonstrating how to make these crab cakes at The Bite of Seattle on Friday, July 19 from 1:00 – 1:45pm.

CRAB CAKES

2 tablespoons butter

2 shallots, very finely minced

2 lemons, zested

2 teaspoons Old Bay Seasoning

1/2 cup dry sherry

2 cups cream

2 lbs Dungeness crab meat

1 tablespoon salt

1/2 cup minced chives

1/2 cup minced chervil or parsley

1 cup panko

Melt the butter and add the shallots and sweat until soft. Add Old Bay and lemon zest and cook for 1 minute. Deglaze with the sherry and reduce until nearly dry. Add the cream and reduce until nape (somewhat thick).  Cool slightly and pour the cream into a mixing bowl along with the remaining ingredients. Gently mix by hand and taste; add extra seasoning as needed.  Shape into small cakes (about 2 inches diameter) and sauté in a small amount of olive oil for 3-4 minutes on each side until golden brown.  Serve hot!

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Hospitality, Pride and Relationships Make Ray’s Special

by Cindy Howard, Seasonal Cafe Manager

cindyRAYS
Our longest-term crew member, Cindy Howard has worked at Ray’s for 35 years!

Time flies when you’re having fun!

Thirty five years ago, I started my job at Ray’s Boathouse.  It was the place to work in the 70’s and if you made it through the grueling four-interview process, you were among a very select and eclectic group of healthy, intelligent, active, and a bit full of shenanigans, people.  The pride the crew felt working at Ray’s, was over the top and from day one, I observed mutual respect from owners and managers.

Within the first few days of training, I could feel the loyalty and passion among those working, and we instantly became one big happy family.  My new family worked together, played together and always took care of each other.  This was so unique to me as I had worked in many other restaurants around Seattle and there was nothing like the camaraderie at Ray’s.

In those days, it was not uncommon for the crew to start their lunch shift with a shot of tequila, with one of the owners at the helm.  No, this did not go on everyday; it was more like a toast to “bring it on” before we got our butts kicked with the high volume of guests lined up out the front door.  The lunch shift was fast and furious and of course filled with the high profile Seattle celebs and their martini lunches.  Being one of the hot spots in town, we attracted all the movers and shakers in town and was the place to go, to be “seen”.

Flashback to our 10th birthday in 1983!
Flashback to our 10th birthday in 1983!

At the time, the bar upstairs (now the Cafe) was a hangout for fishermen after they came home from crabbing with their pockets full of money and other items I won’t mention…remember, it was the 70’s and 80’s!  In the summer, we held our pre-shift meetings on the deck and would occasionally”‘flash” a fishing boat going by on their way to Alaska.

I knew most of my guests by name and what they drank.  Many came in several times a week and some, daily.  We had a little window in the bar where we could look out to the parking lot and see who was  coming in.  It wasn’t unusual for me to have their drinks waiting on the table before they arrived.

After several years of waiting tables, I was promoted to manager.  With that responsibility, I quickly learned that the name of the game was all about mutual respect, hospitality and relationships.  Nurturing guests, crew and vendors was, and is, my passion.

Never dreaming then I would still be at Ray’s today, I am grateful to the owners for trusting in my leadership and showing me the road map for success.

With our 40th birthday party today, I look forward to seeing many of those same people that were joining me in that shot of tequila, 35 years ago…cheers!