Ashley Christensen is the chef/owner of Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Death & Taxes, Bridge Club, and Poole’side Pies, all located in downtown Raleigh, North Carolina. Ashley’s cooking--hinged on her philosophy of bright, fresh flavors and locally grown, seasonal ingredients--has garnered local and national acclaim.

Ashley is involved in a number of charities, including the Frankie Lemmon Foundation, the Southern Foodways Alliance, and Share Our Strength. In 2019, she received her second James Beard Award for the category of “Outstanding Chef,” five years after the foundation first honored her with the award for “Best Chef: Southeast” in 2014. She has also been named Chef of the Year by Eater.com, and Tar Heel of the Year by the News & Observer. She is the author of the cookbook, Poole’s: Recipes and Stories from a Modern Diner, which was published by Ten Speed Press in fall 2016 and named one of the top cookbooks of the fall by the New York Times.

Recreate Chef Ashley's recipes with her favorite Regalis ingredients.

Platinum Osetra Caviar

Platinum is one the rarest classifications on the caviar spectrum, with only 5% of the harvest technically qualifying for this designation. In addition to its distinctive color, Platinum Osetra must be of a certain size and quality, and is made from sustainably farm-raised acipenser gueldenstaedtii, more commonly referred to as Osetra or Russian Sturgeon, a slightly smaller and more slowly maturing relative to the famed Beluga Sturgeon. The texture of this caviar is firm, with a nutty flavor, a briskly briny aftertaste, and an indulgently buttery resonant mouthfeel. This is among the most impressive, distinct caviar options in our lineup.

Caviar is one of our most important and beloved collections, and we are incredibly proud to carry a line of exquisite-quality, sustainably produced offerings prepared exclusively for Regalis. Our partners bring decades of fishing and production experience to their Netherlands-based sturgeon farm, fusing efficient, ethical, and modern sensibilities with refined palates. Under the guidance of veritable masters of the caviar trade whose families have sustained the highest quality practices in Russian and Caspian caviar for generations, all of their caviars are made without the use of borax, pasteurization methods, coloring agents, or any other unscrupulous techniques. Their diligence not only yields luxuriously delicious offerings, but guarantees 100% traceability from fish to jar, and introduces unparalleled consistency throughout the year.

Produced in the Netherlands

from $135.00

Regalis Truffle Salt 10%

A blend of bright, crisp Sicilian sea salt and intensely aromatic Italian truffles yields this rich, earthy finishing salt. Offered with either Black Summer Truffles or White Winter Truffles, either selection can transform a simple dish into something complex and distinguished.

$36.00

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Wild Pacific Northwest Morels

Amidst the debris of Pacific Northwestern forest fires, the emergence of these Conica Morels is a glimmer of hope. Tucked deep into the bark of their host trees, dormant morel spores are activated by the char, catalyzing the growth of morel mycelium, and eventually yielding the honeycomb headed mushrooms cherished by chefs and foragers.

These morels are foraged in the spring and early summer, retracing the paths of the previous year’s fires and excavating areas with prime morel-patch potential. They tend to fare best at the fire’s fringes, areas with enough residual char to spark the growth process, but not so much to have turned the host trees to ash entirely. Even with this loose compass in mind, morels typically hide beneath brush or between tree roots, making them particularly tricky and rewarding for foragers to unearth.

Oregon, United States

1lbs

from $35.00

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