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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

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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

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Special Ray’s Menu Benefits FareStart thru June 4

FareStart Dinner May 21

This past weekend we had the pleasure of hosting the winners of our FareStart live auction item! They were treated to a custom Copper River King Salmon menu from Executive Chef Paul Duncan, with wine pairings by our Wine Director Chip Croteau. They enjoyed a sunny dinner on the deck of our first floor Boathouse during the opening weekend of Copper River!

Now all of our guests can enjoy this menu and help support FareStart! Today through June 4, 2017 order our 3-Course Copper River menu for $85 in the first floor Boathouse, and Ray’s will donate proceeds to FareStart to help fund its vital job training programs.

3-Course Copper River Menu $85

First
Ahi Poke, fresh Yellowfin tuna, ginger-soy marinade, compressed watermelon, wasabi aïoli, wontons

Second
Copper River King Salmon, asparagus-fennel salad, basil pesto, roasted spring onion, hollandaise, pumpernickel bread crumbs

Third
Chocolate Decadence, vanilla whipped cream, brandy snap

Please note the menu content and price may change based on availability.

Reserve your table in the Boathouse online or call 206.789.3770 today!

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March is Taste Washington Wine Month!

Wine Tasting at Ray's

Ray’s Boathouse is celebrating Taste Washington Wine Month all March long by offering unusual by-the-glass (and bottle!) selections from Washington State.

Savor such wines as the 2015 Buty Sémillon, Sauvignon, Muscadelle, a vibrant, Bordeaux-inspired white blend from Columbia Valley; the citrus-and-floral 2015 Idilico Albariño from Yakima Valley, proving how deliciously Spanish varieties perform in Washington State; the 2014 Betz ‘Bésoliel’ from Columbia Valley, a plummy, brambly Rhône-style blend from legendary winemaker Bob Betz; the 2000 Col Solare Red Wine from Columbia Valley, an excellent vintage Cabernet Sauvignon, Merlot and Syrah blend showing concentrated raspberry, chocolate and spice notes; the deep, foxy 2013 Sequel Syrah from Columbia Valley, a collaboration between Allen Shoup for Long Shadows winery and John Duval of Penfolds wine fame; and the 2011 Leonetti Cellars Sangiovese from Walla Walla Valley, showing founder Chris Figgins’ passion in this blackberry-driven, spicy Italian variety.

Glass pours maintain their flavor profiles and varietal integrity through Ray’s Coravin wine-dispensing system. By inserting the Coravin’s hollow needle through the cork and pressurizing the bottle with argon gas, any amount of wine can be poured without compromise.

“Taste Washington” at Ray’s Boathouse now through March 31!

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Shellfest Returns to Ray’s, Jan 9-22!

shellfish

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!

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Shellfest Returns in the Cafe January 4th-31st!

shellfish

Ray’s is celebrating shellfish season this January! Join us in the Cafe to enjoy a variety of specially prepared shrimp, crab and oyster dishes, only available January 4-31. It’s the perfect time for the novice shellfish eater to try something new, and shellfish lovers to go enjoy their favorites.

We’ll feature rotating wine and cocktail pairings for each dish, check in weekly for changing selections. Reserve here today for lunch or dinner!

Shellfest Menu:

Clam Chancellor Chorizo, sherry, smoked scallop $8/15
Mussels Wilson White wine, garlic, chili flake $8/15
Buffalo shrimp & wings Habanero sauce, blue cheese, celery $13
Rock Shrimp Tacos Crispy fried rock shrimp, Pico de gallo, chipotle-sour cream, shredded romaine lettuce, tortilla chips, salsa $14
Chilled Peel & Eat Prawns Lemon-spice poached, Louis dressing 10
Half Pound Popcorn Shrimp Lightly breaded, fried golden brown, tartar sauce, cocktail sauce $14
Ray’s clam chowder House smoked bacon, clams, cream $6/8
Washington Razor Clams Pan fried, panko crusted, saffron-shallot jam, jalapeno tartar $13
Baked Half Shell Oysters Half dozen with Uli’s Andouille sausage, leeks, smoked paprika-butter $16
Steamed Half Pound Snow Crab Legs Drawn butter, fried potatoes $19
Prawn Cocktail Classic cocktail sauce, lemon $9

Rays Signature Bloody Mary with Grilled Prawn House infused horseradish & garlic vodka, Dimitris Bloody mix, grilled & chilled prawn kebob garnish $10

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Betz Family Winery Dinner at Ray’s Oct. 16!

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Ray’s Fall Forage Wine Dinner with Betz Family Winery

Join us at Ray’s on Friday, October 16, 2015 for our Fall Forage Wine Dinner, highlighting the best of our Feast of the Fall Forage menu along with hand-selected wines from award-winning, locally-owned and operated Betz Family Winery.

The five-course dinner features a bountiful harvest from some of our beloved local purveyors, including Taylor Shellfish Olympia Oysters, Penn Cove Mussels, Northwest Albacore from Olympic Seafoods, and gorgeous mushrooms, berries and greens from Foraged & Found Edibles.

Each course will be expertly paired with exquisite Betz Family Winery wines. This Northwest winery is helmed by Bob Betz, Washington’s only Master of Wine and the only Master of Wine who currently makes wine in the United States. Betz Family Winery was founded in 1997 and is a leader in producing excellent Washington wines by collaborating with Washington growers to yield the highest quality grapes, season after season.

Tickets are $125 per person (excluding tax and gratuity). 6:30 p.m. reception, 7 p.m. dinner; 21 years of age and over only. Reservations required and seating is limited.

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

 

Fall Forage

About Betz Family Winery

Since our first vintage in 1997 we’ve had a single minded goal of crafting compelling wines with individual character that are approachable and ageworthy, and which showcase Washington as a distinguished wine region of the world.

By carving out specific vineyard blocks and being meticulous in the vineyard and cellar we are able to achieve the quality we aspire to.

As importantly over the years our winery culture has become a way of life in which everyone – our growers, winery team and customers are family.

Today, Betz family Winery is headed by our two families, both committed to be true to our heritage, our family members, and true to what Betz winery embodies: wines of dimension and pleasure, wines that allow the character of Washington to shine through. They are a blend of the best elements of the new and the old worlds; full ripe fruit and yet structured for longevity.

We believe our best wines are yet to come.

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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.