{"id":125,"date":"2008-07-10T16:48:06","date_gmt":"2008-07-10T16:48:06","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=125"},"modified":"2008-07-10T16:48:06","modified_gmt":"2008-07-10T16:48:06","slug":"rays-35th-anniversary","status":"publish","type":"post","link":"https:\/\/dishingwithkathycasey.com\/?p=125","title":{"rendered":"Ray\u2019s 35th Anniversary"},"content":{"rendered":"

A Seattle Classic! Ray’s<\/a>\u00a0is celebrating its 35th Anniversary. And for those of us that know how hard the restaurant business is \u2013 that is quite a statement!<\/p>\n

Most recently I had dinner at Ray’s with my husband John. It was a super beautiful sunny Friday evening and the place was packed! We started with the Ray’s ultra martini \u2013 made with my friend Ryan’s Aviation Gin<\/a> distilled in Portland and garnished with a delicious piece of house hard-smoked salmon \u2013wow!<\/p>\n

Then moving on to salads we had the Boat House Salad: a classic combination of butter lettuce, point reyes farmstead blue cheese<\/a>, dried\u00a0NW cranberries and almonds\u2013 drizzled with a\u00a0raspberry thyme\u00a0vinaigrette. Our other salad was the Dungeness Crab Salad, loaded with chunks of\u00a0delicious crab and sprinkled with peanuts \u2013 a tasty and light combination.<\/p>\n

For our entrees John had the Smoked Sable Fish with a\u00a0“chowder”\u00a0 of corn, potato and\u00a0chef Peters housemade smokey bacon – WOW\u2013 this dish is one of the best preparations of Black Cod I have ever had \u2013 it was a knock out. I, being\u00a0in a lighter eating mode,\u00a0enjoyed the grilled Wild White King Salmon beautifully cooked and served with a bing cherry puree \u2013 nice and light! I asked not to be temped with the sexy potatoes that it was paired with, and instead had local pea pods and asparagus as my accompaniment \u2013 the whole dish was perfectly prepared and really d’lish!<\/p>\n

And service too was stellar. Tiffany, our server, was fantastic. It was the kind of crisp efficient service I almost had though was a thing of the past these days. Thank you Tiffany for making our dinner even better.<\/p>\n

And to General Manager extraordinaire “Moe” and her team \u2013 congratulations on your anniversary \u2013 Ray’s is and deserves to be a true Seattle icon!<\/p>\n

Here’s to another 35 years and I hope to be there.<\/p>\n

To get the most out of your summer grilling follow these tips from Ray’s Executive\u00a0Chef Peter Birk<\/p>\n

1. Hot fire, but not too hot – you should be able to hold your hand a few inches above the grill for a couple of seconds
\n2. Clean, well oiled grill
\n3. Enjoy what you’re doing – don’t stress about over or undercooking – if you worry to much, your food will show it<\/p>\n

Recipe for Teriyaki Coho Salmon courtesy of Ray’s Boat House<\/p>\n

Note: Requires at least 4 hours marinating time<\/p>\n

4 6-ounce wild coho salmon fillets, skin on
\n1 cup soy sauce
\n1\/2 cup dry sherry
\n1\/4 cup toasted sesame oil
\n3 tablespoons peeled and chopped fresh ginger
\n2 green onions, chopped
\n1\/4 cup brown sugar<\/p>\n

Combine soy sauce, sherry, sesame oil, ginger, green onions and brown sugar, and mix well. The marinade should be made a day in advance and refrigerated to allow flavors to blend. In a shallow glass baking dish, cover salmon fillets with marinade. Cover and marinate in the refrigerator at least 4 hours and up to 24 hours, according to how strong a flavor you prefer.<\/p>\n

Heat grill to medium-high heat.\u00a0 Place fillets flesh side down on the grill and cook for about 3 minutes. Turn over and cook just until the center of the fillet becomes opaque, about 3 additional minutes. Total grilling time is approximately 6 minutes, depending on thickness of fish. Serve with steamed rice.<\/p>\n

This marinade is excellent for other kinds of fish, as well as chicken and meats.<\/p>\n","protected":false},"excerpt":{"rendered":"

A Seattle Classic! Ray’s\u00a0is celebrating its 35th Anniversary. And for those of us that know how hard the restaurant business is \u2013 that is quite a statement! Most recently I had dinner at Ray’s with my husband John. It was a super beautiful sunny Friday evening and the place was packed! We started with the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[67,11856,68,11865,11860,69,70,71,72,11857,11859,11807,73,11867,74],"class_list":["post-125","post","type-post","status-publish","format-standard","hentry","category-dishing-with-kathy-casey-blog","tag-coho","tag-foodie-news","tag-grilling","tag-komo-radio","tag-lifestyle","tag-peter-birk","tag-rays","tag-rays-boat-house","tag-rays-cafe","tag-recent","tag-recipes","tag-restaurants","tag-salmon","tag-seafood","tag-teriyaki"],"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/125","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=125"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/125\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=125"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=125"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=125"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}