How to Brunoise a Shallot

How to Brunoise a Shallot

February 4, 2016

Boathouse Saute Chef, Kevin Murray, shows us how to brunoise a shallot.

Awesome knife skills. Thanks Kevin.

bru·noise
bro͞onˈwäz/
noun
Finely diced vegetables that are cooked in butter and used to flavor soups and sauces.

Ray’s Boathouse Joins FareStart Guest Chef Night July 9

This summer, Ray’s Boathouse is proud to partner with FareStart for a special Guest Chef Night on Thursday, July 9, 2026. The evening will bring together great food, community connection, and an important cause that continues to impact lives across Seattle. Our Executive Chef Kevin Murray and the Ray’s culinary team will collaborate with FareStart …

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