Spotting an orca from the deck at Ray’s Boathouse is becoming as unlikely as spotting a Sasquatch. Even the future of salmon in Puget Sound is uncertain. In some circles, “uncertain” translates to “hopeless,” but the nonprofit Sustainable Seafood Celebration is working to find the balance between keeping salmon in Puget Sound and on the plate. For SSC’s delicious multicourse dinner at Ray’s Boathouse, local chefs (including Ray’s own Paul Duncan and James Beard Award–winning chef and restaurateur Renee Erickson) will prepare dishes featuring locally caught seafood, like Dungeness crab, halibut, salmon, and oysters. All dishes will be served along with wines that are “salmon safe,” a practice among vintners to protect fish habitats by planting trees along streams or using natural pesticides. Get caught up on the latest in sustainable seafood practices while enjoying a scrumptious meal to benefit SSC. by David Lewis (Duplicate)