Posted on

Ray’s is the ‘Best Place to Enjoy WA Wine’!

Photo Credit: Seattle Magazine

Ray’s is thrilled to be awarded “The Best place to Enjoy Washington Wine”in Seattle Magazine’s 2018 Wine Awards! And we are honored that you, our lovely, loyal guests voted for us to win!

Check out our feature with Wine Director Chip Croteau (pictured right) and Co-owner/GM Douglas Zellers in the August issue of Seattle Magazine or online here.

Excerpt from Seattle Magazine:

Best Restaurant to Experience Washington Wine

A Puget Sound-area restaurant that hasn’t won in this category before and that offers exceptional opportunities to taste Washington state wine through Washington-wine-focused lists, unique tasting events and a professional, educated wine service staff. 

Ray’s Boathouse and Café 
Ray’s in Ballard, overlooking Puget Sound and the Olympics, boasts some of the best views available to Seattle diners. And yet a certain subset of wine-obsessed patrons is as likely to be staring at Ray’s remarkable wine list as it is at the sunset descending into the Olympic Mountains. Depending on your perspective, the views can be equally divine.

As you’d expect from a seafood-focused restaurant, the selection of Washington white wines is extensive. Perhaps more surprising is the breadth of red wine options, ranging from traditional (Washington Cabs, Merlots, Syrahs) to a section of the list called “Interesting Washington Reds” (Sangioveses, Cab-Syrah blends, etc.) The list at Ray’s (curated by wine director Chip Croteau) includes both treasures—library vintages from Quilceda Creek Vintners and Long Shadows Vintners’ Poet’s Leap—and under-the-radar gems like Amavi Cabernet Sauvignon. The restaurant also hosts numerous winemaker dinners and catered events for Washington winery clubs. A partnership with Walla Walla-based L’Ecole No. 41 produces “Ray’s Cuvees,” a lovely Chardonnay-based white and a red blend, both of which are poured by the glass and presumably guzzled on the Ray’s deck all summer long. Ballard, 6049 Seaview Ave. NW; 206.789.3770

Posted on

Retired Ray’s Owner Elizabeth Gingrich Passes

elizabeth gingrich

We are extremely saddened by the passing of our longtime co-owner Elizabeth Gingrich, who died peacefully with her family by her side. She lived a long and beautiful life and we feel so lucky to have been a part of it. Elizabeth became an owner of Ray’s in 1975, and was also a bookkeeper here for a few years. She loved being at the restaurant and working side-by-side with the staff during that time.

Elizabeth was often behind the scenes at Ray’s but the impact she made during her years as an owner shaped the core values of what Ray’s embodies and is what continues to guide us today. She was the person who instilled Ray’s with the family atmosphere and it was very important to her that everyone who worked at Ray’s was treated like family. The legacy she created has been practiced and carried on ever since, and it is the sole reason we’ve had countless loyal team members with us for more than 20 years.

Elizabeth retired her ownership from Ray’s last year and we had a wonderful send off with her and her daughter Jane, reminiscing about all of the fond memories from the last 43 years! Elizabeth, you will be greatly missed and Ray’s is forever shaped by your vision, hard work and passion.

Posted on

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!

Posted on

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.

Posted on

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.
Posted on

Fresh NW Halibut & Sablefish at Ray’s April 9-22!

Alaskan Halibut

Join us as we celebrate the fresh Washington halibut and sablefish (black cod, butterfish) season from Monday, April 9 through Sunday, April 22 in the Boathouse and Café!

We’ve partnered with Northwest fisheries to bring you an abundance of halibut and sablefish from Washington’s coast. Enjoy new preparations below in both the Boathouse and Café during this time only!

Make your reservations for the Café at 206.782.0094 or online; and in the Boathouse at 206.789.3770 or online to enjoy these limited seasonal specials.

Café Specials

  • Crispy Smoked Sablefish and Pork Belly braised greens, miso glaze 42
  • Halibut Fish and Chips cilantro-red onion coleslaw, batter dipped fries 26
  • Sablefish Cheeks green papaya-apple salad 8
  • Halibut Bouillabaisse Alaskan king crab, mussels, tomato-saffron sauce, grilled bread 36

Boathouse Specials

  • Sablefish Two Ways seared with sesame crust and hot smoked with shoyu glaze, jasmine rice, pickles 44
  • Sablefish Cheeks green papaya-apple salad 8
  • Pan Seared Halibut king oyster mushroom, pomme puree, pea vines, currant beurre blanc 45
Posted on

Taste Washington Wine Month at Ray’s Mar. 1-31!

WA State Wines_photo jpg

Since the early days of Washington wine, Ray’s has been a proud champion of local winemakers and wineries. In 1982 we were one of two restaurants to receive and sell Leonetti Cellars’ wine with the release of its 1979 Cabernet Sauvignon… what an incredible and robust journey our local wine industry has had since then!

This March we invite you to join us for Taste Washington Wine Month, celebrating the beautiful wines, talented winemakers, and rich, diverse landscape of Washington wine country. From Thursday, March 1 through Saturday, March 31, we will be offering a curated selection of Washington wines from our Wine Director Chip Croteau in the Boathouse and Café.

The Boathouse will be serving six unique and delicious Washington wines by the glass and bottle to enjoy alongside the best view in Seattle, from 5-9pm daily.

Boathouse Taste Washington Wine Month Menu

àMaurice Viognier Columbia Valley, WA 2016 – $16 / $54
The viognier grape is often used for blending in France but has become one of Washington’s greatest white varietals.  Expressive aromas of peach flesh and orchard fruits lead towards kiwi, quince preserve and lemon. A stunner!

Buty Sémillon/Sauvignon Blanc/Muscadelle Columbia Valley, WA 2015 – $15 / $53
A top Washington white blend every year, Nina Buty’s fresh and bright white Bordeaux inspired blend features sémillon, providing eloquent floral tones and textural richness while the sauvignon and muscadelle lend layers of jasmine, grapefruit and lime.

Savage Grace Grüner Veltliner Underwood Mountain Vineyards, Columbia Gorge, WA – $15 / $53
The classic Austrian white grape finds a lovely single vineyard expression with light aromas of white pepper, lime and herb capped off by hints of honey and wet stone in the acid laced finish.

Hedges Syrah ‘DLD’ Cuvée Marcel Dupont, Red Mountain, WA 2013 – $15 / $55
Dedicated to Anne-Marie Hedges grandfather, Marcel Dupont, this cuvée displays the greatest qualities of low yield farming and the hallmarks of Red Mountain syrah: earthy minerality, rich dark fruits, dried spices, cocoa, leather and smoke.

Owen Roe Cabernet Franc ‘Rosa Mystica’ Yakima Valley, WA 2014 – $18 / $65
David O’Reilly’s ‘Rosa Mystica’ begins with aromatics of ripe red cherries, red bell pepper and sage. This leads to flavors of rose petals, red cherry, sagebrush, red raspberry with hints of blood orange. This is a polished and complex wine.

Quilceda Creek Cabernet Sauvignon Columbia Valley, WA 2014 – 3oz $35 / 6oz $70 / bottle $265
A tour de force reminiscent of a first growth Bordeaux, this 100-point wine offers incredible notes of black currants, graphite, lead pencil shavings and crushed rocks in a full-bodied, decadent, insanely layered and seamless style. Ultra-fine tannin, no hard edges and a forward, already hard to resist style.

The Café will be serving select Washington wines by the bottle daily from 11:30am-9pm, including:

  • àMaurice Viognier Columbia Valley, WA 2016
  • Buty Sémillon/Sauvignon Blanc/Muscadelle Columbia Valley, WA 2015
  • Hedges Syrah ‘DLD’ Cuvée Marcel Dupont, Red Mountain, WA 2013

Reserve in the Café at 206.782.0094 or online; and in the Boathouse at 206.789.3770 or online.

Posted on

REX HILL Wine Dinner at Ray’s Boathouse Mar. 27

rex hill 2

We are thrilled to have Carrie Kalscheuer, Director of Sales & Education for REX HILL and A to Z Wineworks at Ray’s Boathouse on Tuesday, March 27th for a beautiful four-course wine dinner. She will share with us the groundbreaking work that these wineries are engaged in; making both stunning wines as well as forging an organization entrenched in social and environmental care.

I was lucky enough to spend some time in Willamette Valley, Oregon this summer tasting the wines produced there and learning about the storied history and success behind REX HILL and A to Z Wineworks from Carrie. The hospitality they showed me was only second to the quality of the wines.

We look forward to showing you the same hospitality at our wine dinner on March 27th! Our Executive Chef Paul Duncan has teamed up with their winemakers to create a custom, four-course menu featuring the iconic cuisine of Ray’s Boathouse with six award-winning wines from REX HILL and A to Z Wineworks.

REX HILL winery has recently been awarded an ‘Extraordinary Winery Award’ for being an ‘Under the Radar Winery’ from Robert Parker’s Wine Advocate, an accolade that recognizes REX HILL as a winery “poised to become the next-great-thing” in the Americas.  The A to Z Wineworks company, which includes the brand REX HILL, led the way in becoming the first Oregon winery to become a certified B Corporation in 2014. This distinction recognizes organizations that meet rigorous standards of social and environmental performance, accountability, and transparency.

Four-Course Rex Hill Wine Dinner Menu March 27, 2018
First Course: king crab “merus” legs, spot prawns, ginger spiked shimeji mushrooms
A to Z Rosé Bubbles

Second Course: hamachi sashimi, avocado mousseline, sugar snap pea, togarashi, yuzu
A to Z Chardonnay vs. REX HILL Seven Soils Chardonnay

Third Course: king salmon in sake kasu, roasted baby carrots, pork fried rice cake, scallion-soy
REX HILL Willamette Valley Pinot Noir vs. REX HILL Jacob-Hart Estate Vineyard Pinot Noir

Dessert: chocolate-praline cremeux, orange caramel, spiced caramel popcorn
A to Z Riesling

If you have any allergies, please contact us to ensure we can accommodate.

Price is $115 per person (excluding tax and gratuity). Dinner will run from 6:30-9:30 pm in the downstairs Boathouse overlooking Shilshole Bay and the Olympic Mountains. Seating will be communal and convivial.

All reservations can be made by calling 206.789.6309 or rayscatering@rays.com. A credit card will be needed at the time of the reservation to reserve your spot.

Even though March is Taste Washington Wine Month and we’re featuring some stunning local Washington wines at Ray’s Boathouse, we didn’t want our wine-loving neighbors down south to be forgotten!

We look forward to seeing you then!

Chip Croteau
Ray’s Wine Director

Posted on

Shuck & Sip: Oysters & Sparkling Wine at Ray’s Feb. 19-Mar. 4

Oysters Unshucked

We’re kicking off our 45th year celebrating the simple joys of cool, refreshing oysters on the half-shell paired perfectly with crisp sparkling wines.

From Monday, February 19 through Sunday, March 4 in the Boathouse and Café enjoy a variety of local Penn Cove oysters served individually, by the duo, or as a half-dozen with an assortment of sparkling wines from all over the world available by the glass, half-bottle and bottle.

Café oyster varieties and featured sparkling wines include the following and pricing is: $3.75 for one, $7 for two, $20 for six.

  • Compass Point. Samish Bay, WA – Crisp, sweet, plump meats with a medium-high salinity and a mean finish
  • Purple Mountain – Moderately deep cups with firm, plump, sweet meats, a hint of mineral and a moderately high salinity.
  • Rock Point – Creamy texture, sweet flavor, medium salinity and a cucumber finish.

Cafe Sparkling Wines include the following with pricing by 3oz, 6oz and bottle:

  • Lucien Albrecht Brut Rosé, Crémant d’Alsace, FRA NV $5 / $10 / $37. Tart red currant, rhubarb and strawberry come together in a very refreshing and well rounded rosé
  • Agusti Torelló Brut Nature Gran Reserva, Cava, ESP 2011 $8 / $15 / $54. Aromas of butter and toasted bread lead into flavors of ripe stone fruits, bright yellow apple and hints of lemon.
  • Schramsberg Blanc de Blancs, CA, USA 2013 $10 / $19 / $75. Fresh aromas of green apple, pineapple and grapefruit; nuances of fresh-baked brioche and lemon zest on the palate
  • Pol Roger Brut Epernay, FRA NV $73 (bottle only). An elegant Champagne, with a smoky, minerally underpinning and subtle flavors of poached pear, toast, candied lemon zest and ginger

Menu subject to change.

Make your reservations for the Café at 206.782.0094 or online; and in the Boathouse at 206.789.3770 or online.

We look forward to seeing you as we Shuck & Sip in honor of 45 delicious years!

 

 

Posted on

New Desserts & New Pastry Chef at Ray’s Boathouse!

Chocolate Terrine Close Up

We’re sweet on our new pastry chef Karen Williams! She has blown us away with her new Boathouse dessert menu… from rich chocolate terrine with orange and pistachio, to almond cake with merlot poached pears and currant-balsamic ice cream–it’s time to indulge in a little winter treat or two.

A former instructor at Le Cordon Bleu, Karen comes to Ray’s with many years of pastry experience, and you can enjoy her delicious labors of love in the Boathouse now.

Grab a date and try them all alongside a creamy cappuccino or delicious dessert wine like Taylor Fladgate Late Bottled Vintage Port. For a special treat ask your server about D’Oliveiras Bual Vintage Madeira from Portugal!

Almond Cake merlot poached pear, currant-balsamic ice cream, candied marcona almonds, brandy snap 10

Bittersweet Chocolate Terrine orange and pistachio sable, raspberry coulis, raspberries, pistachios 10 

Chocolate Caramel Bread Pudding Baileys, spiced caramel popcorn (cayenne), walnut ice cream, ganache, brandy snap 10

Deconstructed Lemon-Meringue Tart basil, lavender-shortbread crumble, candied lemon peel

 

But now back to Karen! She is a lover of all things chocolate and confessed she would choose chocolate cake for dinner over a ribeye any night! Don’t you love her already?

Karen hails from upstate New York and received a degree in restaurant management at Morrisville State College, near where she grew up. Then she was off to the Culinary Institute of America for a baking and pastry degree. Next she found herself living in Seattle with a continued desire for education and a passion for food and enrolled in Bastyr University to earn her BS in nutrition. She went on to become a pastry and baking instructor for Le Cordon Bleu, first in St. Louis then in Orlando. While living in Orlando she earned her CEPC (certified executive pastry chef).

Karen and her husband are currently renovating a 55-foot wooden motor yacht on dry dock, getting it ready to call home at Shilshole Bay Marina.

We’re thrilled to have Karen running our pastry program and you can rest easy knowing all of your sweet treat dreams are in her capable hands. See you soon!

Poached Pear & Dessert Wine