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

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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.

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

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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

Give the Gift of Ray’s this Holiday Season!

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Give the gift of gorgeous Pacific Northwest views and fresh, local seafood this holiday season with a gift card from Ray’s, Seattle’s favorite seafood restaurant! Now through December 31, 2017 you’ll receive a $20 gift card for every $100 spent on gift cards at Ray’s!

Gift cards can be used in the Boathouse, Café and towards Ray’s merchandise all year long.

We also have online ordering to make it even easier to send the gift of Ray’s to your friends, co-workers, family and more!

You can purchase Ray’s gift cards three ways: in person at our Guest Relations desk in the Boathouse, over the phone at 206.789.3770, or online at rays.com. Happy holidays!

Sip & Savor Oregon Pinot Noir this Fall at Ray’s!

Welcome to Fall at Ray’s!

As the seasons start to change, we find ourselves at Ray’s looking for wines and flavors that capture this unique time of year. And nothing encapsulates the change of season quite like pinot noir. The bright fruit flavors and acidity of pinot noir pair perfectly with a variety of seafood, but one of the most ideal is wild, fresh salmon.

We have the privilege here at Ray’s to be in such close proximity to one of the greatest pinot noir regions, the Willamette Valley, just four hours south.

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Courtesy of Rex Hill Winery

This September we will be showcasing a variety of pinot noir wines from the Willamette Valley in both the first floor Boathouse and upstairs Cafe. We recently had the opportunity to visit with Rex Hill Winery and A to Z Wineworks and discover how these beautifully crafted wines are created. First off, the teams at both wineries really took care of us, our wine glasses were certainly never empty. But, seeing the joy and dedication that the Willamette Valley wine community has to perfect each an every bottle of wine was truly humbling.

The care that they have for their land and the product that’s sourced from it, reminded us of how we at Ray’s are committed to always sourcing the freshest fish and using local seasonal ingredients to create flavorful and inventive dishes for all of our guests to enjoy.

Combined Logo WPSo, this fall take advantage of all of the beautiful local offerings that the Pacific Northwest has to offer. Come into Ray’s Boathouse or Cafe to try a variety of our featured pinot noirs by the glass or bottle with your next meal. And if you’re not quite sure which one of these delectable wines to partake in, have one of our sommeliers help you find your next favorite pinot!

Make your reservations today! For the Boathouse call 206.789.3770 or click here. For the Cafe call 206.782.0094 or click here.

Cheers!

Chip Croteau, Boathouse Manager & Wine Director

Ray’s Celebrates Alaska Herring Week

Alaska Herring Week Ray's Boathouse 2017

Alaska Herring Week starts today through June 25th!

This week celebrates herring, the most consumed fish in the world, but often overlooked in the U.S. It contains more omega 3s than salmon, a Northwest favorite, and imparts delicious flavor to any number of dishes – not just pickled! It can be poached, smoked, grilled, fried, you name it. That’s why we’re excited to be joining in the effort to raise awareness of our local Alaska herring and all it has to offer.

Executive Chef Paul Duncan has created a beautiful herring dish available today through June 25th in the first floor Boathouse: crispy fried herring fillet, potato blini, pickled radish, and tarragon cream for $26.

Join us and savor this sustainably harvested fish while it lasts! To learn more about Alaska Herring Week, click here.

For Boathouse reservations, call 206.789.3770 or click here.

 

Featured: Olympia Oysters and Schramsberg sparkling wine, extended through Valentine’s day!

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Feb 10-14 while they last, savor your chance to taste a rare Northwest treasure: the Olympia oyster!

The Olympia oyster (Ostrea lurida) is one of the rarest, most treasured of our Pacific Northwest native species. James Beard, champion of American cuisine, called the petite Olympia “the most distinguished of the oysters” for its distinctive sweet taste and coppery finish.

Ray’s, in conjunction with Seattle oyster enthusiast and historian Jon Rowley, first introduced this treasured oyster to the restaurant world in 1983.

“Up to that point,” Rowley recalled, “Olympias had only been available in jars, if you could find them at all. Then Clam Cove Oyster Company brought us some live ones. I sent out a letter to the people who worked in the food press, and we served nothing else that night — just Olympia oysters and Schramsberg sparkling wine. It was one of the best parties I’ve ever been to.”

After two near-brushes with extinction (first from over-harvesting in the gold rush era, then in the 1920s and 30s threatened by pulp mill pollution), the Olympia oyster, which takes five years to reach maturity, is available in limited supply thanks to careful cultivation and sustainable harvesting!

Take advantage of a six-pack of shucked Olympia oysters from Taylor Shellfish with a glass of Schramsberg sparkling wine for $29. Make it a memorable Valentine’s weekend, or just try it because it’s not something you’ll find here every day! See you soon!

Shellfest Returns to Ray’s, Jan 9-22!

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It’s almost time to Shell-ebrate with Shellfest returning to Ray’s Boathouse and Cafe, January 9 – 22! Chilly winter waters are perfect for harvesting pristine shellfish and you’re to partake at Ray’s in the form of specially prepared shrimp, crab, oyster dishes and much more. Prices start at just $6.

Sample Offerings (each sold separately; selections and menu items may change as we try new and exciting recipes):

-Full Pound Steamed Manila Clams with pork belly, vermouth, butter, chives
-Penn Cove Mussels Marinara with fresh basil, and angel hair pasta
-Sautéed Blackened Shrimp with onion, bourbon, butter, garlic bread
-Crispy Fried Rock Shrimp Tacos with pico de gallo, chipotle-sour cream, shredded romaine lettuce, tortilla chips, salsa
-Chilled Peel & Eat Prawns with lemon-spice poached, Louis dressing
-Half Pound Popcorn Shrimp, lightly breaded, fried golden brown, served with tartar sauce, cocktail sauce
-Dungeness Crab Bisque with sweet corn, creamy veloute
-Pan-fried, panko crusted Washington Razor Clams with saffron-shallot jam and jalapeno tartar
-Baked Half Shell Oysters, a half-dozen with Uli’s Andouille sausage, leeks, and smoked paprika-butter
-Steamed Half Pound Snow Crab Legs with drawn butter and fried potatoes
-Prawn Cocktail with classic cocktail sauce and lemon

We also offer delicious wine and cocktail suggestions for each dish. Boathouse reservations can be made at 206.789.3770 or here. Cafe reservations can be made at 206.782.0094 or here. We’ll see you soon!

Give the Gift of Ray’s this Holiday Season!

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Give the gift that never goes out of style – gift cards from Ray’s, Seattle’s most iconic seafood restaurant! To help you cash in on your holiday shopping this year, we’re giving you a complimentary $20 gift card for every $100 you spend on gift cards now through December 31 – it’s the gift that keeps on giving!

NEW THIS YEAR: Ray’s gift cards are going green and making it easier than ever to purchase the perfect present! You can now order your Ray’s gift cards even more promptly with our new electronic gift cards that are emailed directly to you or your loved ones by visiting rays.com. As always, you can also visit our Guest Relations desk in the Boathouse or by call 206.789.3770 to order. Happy Holidays!