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Father’s Day Specials at Ray’s!

Rays Cafe Deck + Water

Make this Father’s Day a one-of-a-kind celebration on the waterfront at Seattle’s iconic seafood restaurant this Sunday, June 19! Enjoy gorgeous views of the Puget Sound and the Olympic Mountains at Ray’s Boathouse from 4:30–9:30 p.m., and in our Cafe deck or dining room from 11:30 a.m.–10 p.m.

Father’s Day specials include:

Boathouse: Sirloin and Half Lobster Tail, grilled 7-ounce sirloin and butter poached half lobster with fried old bay potatoes and corn on the cob, $45.

Café: Half-Rack Rib Plate with house-made barbeque sauce, battered dipped fries and coleslaw, $19. 

S’mores Panna Cotta, $8 in both the Boathouse and Cafe to treat dad to dessert!

For Boathouse reservations, call 206.789.3770 or visit rays.com/rays-boathouse-reservation. For Café reservations, call 206.782.0094 or visit rays.com/rays-café-reservation.

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Ray’s Crew Visits Merlino Foods

Imported Merlino Extra Virgin Olive Oil
Imported Merlino Extra Virgin Olive Oil

“Jeff! It’s Steve at Ray’s!”

“Steve how’ve you been? How’s Ray’s been doing?”

“Absolutely wonderful. Hey Jeff, l’d like to bring my Chef team down to Merlino’s and take a tour.”

“Of course! Let’s do it.”

For those unfamiliar with Merlino Foods, they have distributed Seattle with a huge inventory of products. From their brand of imported Italian olive oils, to Tillamook cheddar, to chocolate for our pastry department. Since 1900, the growth and succession this company has endured has been  amazing. In fact, if you’ve eaten at a restaurant in Seattle, there is a good chance you’ve enjoyed their goods.

Jeff Biesold is the Vice President of Merlino Foods. He’s been quite successful in keeping it a family business and sticking to their tradition of local goods and high-quality imported products. Jeff led us into the warehouse and showed us everything. We were amazed with the scale of this company. While walking by stacks of their branded canned tomatoes, we strolled into a giant refrigerator where forklifts cruised around. The place was buzzing with energy. Crews were picking products and taking them to the loading dock, getting ready to send them off.

Ray’s and Merlino Foods have had years of history together. We hold confidence as a team to share great food with our guests. There’s never a hesitation on their end in searching for specific products chefs request, all while providing swift, accurate service. This is important because we want to give you, our guest, the best food experience possible.

Merlino Foods Spice RackAfterwards I had asked our team what they were most impressed with during our visit. We all agree that Merlino’s does their homework. It’s reassuring to have learned how their inspection and approval process works. Jeff had mentioned that he’s “gotta guy” on the east coast inspecting imported products. But before that, he’s “gotta guy” in Italy inspecting his products also. The extensive chain of their quality control process proves to Ray’s that they absolutely want to have the best choices available. Real people on the ground where the food is actually being grown and processed, in touch with the farmers and exporters, is essential to ensuring a quality ingredient ends up on your plate at Ray’s.

I personally speak with many members of the Merlino team on a regular basis and look forward to it each week. Thank you to the entire team at Merlino Foods for a great relationship!

– Steve Hauch, Ray’s Sous Chef

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Feast of the Fall Forage Sept. 14 – Oct. 11 at Ray’s

Fall Forage Salmon

Ray’s Boathouse is excited to present our Feast of the Fall Forage, celebrating the Pacific Northwest’s beautiful fall bounty from land to sea!

For four weeks, from September 14 through October 11, we will highlight local purveyors who work tirelessly to forage the Northwest for the best product available. Each week Ray’s will feature a special dish by our Executive Chef Paul Duncan, highlighting unique preparations of local products, from Taylor Shellfish Olympia Oysters to Penn Cove Mussels, Northwest Albacore from Olympic Seafoods, and gorgeous mushrooms, berries and greens from Foraged & Found Edibles.

Try a new dish each week and be sure to join us at our Betz Family Wine Dinner on Friday, October 16 at Ray’s, where we will highlight the best of the Feast of the Fall Forage!

Enter to win tickets to our wine dinner and a prize package September 14-October 2 on social media! See below for details.

To enter, use #RaysFallForage on social media when dining at Ray’s from September 14 through October 11 so we may share your photos!

Feast of the Fall Forage Menu Highlights:

  • Sept. 14-20: Penn Cove Mussels Matsutake & lobster mushrooms, dry sherry, house-made pappardelle, grilled ‘goose tongue’ sea beans, herbed bread crumbs
  • Sept. 21-27: Olympic Seafoods’ Pacific Northwest Albacore Fennel dusted and Applewood grilled, Madrone bark “tea egg”, dragon tongue beans, Marcona almond, Washington tomato, Nicoise olive vinaigrette.
  • Sept. 28-Oct. 4: Foraged & Found Edibles’ Fall Harvest Grilled fall bolete mushroom, wild herb rubbed Anderson Ranch t-bone, fried kale, brie cheese, puffed farro
  • Oct. 5-11: Taylor Shellfish Olympia Oysters Half dozen, half-shell local oysters, wild red huckleberry mignonette

*Menu subject to change, based on availability.

SAVE THE DATE

Ray’s Fall Forage Wine Dinner featuring Betz Family Winery

Join us on Friday, October 16, where we’ll highlight the best of the Feast of the Fall Forage along with wines from award-winning, Woodinville-based Betz Family Winery. Five-courses, $125 per person (excluding tax and gratuity). Reservations required and seating is limited. 6:30 p.m. reception, 7 p.m. dinner; 21 years of age and over only.

Reserve your seats today at 206.789.6309 or rayscatering@rays.com.

ENTER TO WIN!

Win a pair of tickets to our Fall Forage Wine Dinner September 14-October 2!

  • Simply follow along our Facebook, Instagram and Twitter from September 14-October 2.
  • Answer trivia questions from around Ballard.
  • Email your answers to contest@rays.com to be entered. Each guest can enter to win one time per each trivia question asked, for a total of eight entries over the three-week period.
  • One winning name will be drawn on Friday, October 2.

Winner receives:

  • Two tickets to Ray’s Fall Forage Wine Dinner on Friday, October 16th (valued at $328).
  • A Bob Betz Master of Wine autographed bottle of each wine served at the dinner from Betz Family Winery.
  • A foraging trip and lunch for two with Jeremy Faber, owner of Foraged & Found Edibles and Ray’s Executive Chef Paul Duncan. Mutually agreeable date.
  • Gift certificate to purchase Foraged & Found Edibles’ goods from your local farmers market.
  • Two Ray’s embroidered sweatshirts to keep you warm in the great outdoors.

Foraging Safety

Ray’s sources all foraged ingredients from local, qualified, professional purveyors. While eating forged items from the Northwest is a true treat, you must be careful when foraging on your own. Ray’s asks that you know the rules, guidelines and risks prior to eating anything you forage in the wild. Ray’s cautions anyone to not go foraging without the proper guide or education needed to make accurate choices for what is safe to eat in the wild. Learn more from local foraging experts like Langdon Cook and Foraged & Found Edibles.

 

Contest Fine Print

  • Winner will be selected at random and must prove they are 21 years of age or older prior to being declared the winner.
  • One entry per email account per trivia question, for a total of eight entries per email account.
  • Start date: September 14th 2015 at 12:01 a.m. PST; entries made prior to this will not be valid.
  • End date: All emails must be received no later than 11:59 p.m. PST on October 1st, 2015 in order to be considered in the grand prize drawing.
  • Winner must claim prize within 48 hours of being contacted by Ray’s via the email address they used to enter, or we will draw again.
  • Enter to win anywhere in the country or world.
  • Employees of Ray Boathouse, Inc. and their immediate families are not eligible to participate.
  • Entrants must be at least 21 years of age on or before the date their post is submitted.
  • Ray’s reserves the right to re post pictures and entries on our social media outlets and website.
  • 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 one out of the total number of eligible responses submitted.
  • Legibility: all submissions must be legible by Ray’s staff.
  • Grand Prize:
    • Two tickets to Ray’s Fall Forage Wine Dinner on Friday, October 16th (valued at $328).
    • A Bob Betz Master of Wine autographed bottle of each wine served at the dinner from Betz Family Winery.
    • A foraging trip and lunch for two with Jeremy Faber, owner of Foraged & Found Edibles and Ray’s Executive Chef Paul Duncan. Mutually agreeable date.
    • Gift certificate to purchase Foraged & Found Edibles’ goods from your local farmers market.
    • Two Ray’s embroidered sweatshirts to keep you warm in the great outdoors.

Contest 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 #RayFallForage Contest. These rules may be subject to change without notice.