Ashley Christensen Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Death & Taxes, Bridge Club, and Poole’side Pies Chef 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

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. 
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Best Maine Bafun Uni Tray photos by Regalis Foods - item 1
Maine Bafun Uni Tray

Maine Sea Urchins are close relatives to the Hokkaido Sea Urchins found off the shores of Hokkaido, Japan. Petite in size, this Bafun Uni produce small tongues with crisp, concentrated flavor. Sea Urchin is highly prized throughout Japan, with the vast majority of Maine’s production exported weekly to Toyosu market. Luckily, before that step, Regalis reserves a portion of the finest trays to be kept stateside. Fresh shipments are sent to us daily, ensuring that ours are the top quality available. 

Uni has a deep, buttery flavor packed with umami, and luscious texture that melts onto your palate. All of this is layered atop a brisk, invigorating fragrance of the ocean, leading many to describe eating uni as experiencing the very essence of the sea.

Maine, United States

300g "Select" Uni Tray: this grading of high quality uni consists exclusively of unbroken "tongues" that are ideal for showcasing on dishes.

*Please note that the tray may shift during shipping

$150.00
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Best Emerald Green Finger Limes photos by Regalis Foods - item 1
Emerald Green Finger Limes

Finger Limes are a wild cultivar native to Southeast Queensland and New South Wales, Australia. Once a popular indigenous food for the Aboriginals, Europeans deforestation devastated the land where wild citrus trees once grew in abundance. Fortunately, grafted trees have made their way to surrounding pockets of the country, as well as to California, where we source ours.

Finger limes take 3 - 5 years before bearing fruit, and typically only produce every other season. They are thought to have the widest range of color variation within any citrus species, ranging from green to red to black. Their pulp, which also ranges in color, is prized for its caviar-like texture, and its flavor is extremely bright, with slight bitterness. 

We absolutely love finger limes, as their internal pearls are the perfect textural addition to anything needing some pop and shimmer.

Available in 2oz, 1/2lb, or 1lb increments.

from $20.00
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Best Candy Cap Mushrooms photos by Regalis Foods - item 1
Candy Cap Mushrooms

 For those needing a signature secret ingredient, Candy Caps are a fantastic candidate. These unassuming, reddish-orange mushrooms are found throughout the Pacific Northwest, earning this nickname for their distinctly sweet fragrance and flavor, particularly when cooked or dried. Most find this sweetness evocative of maple syrup, though butterscotch, caramel, burnt sugar, or even sweet curry are all worthy points of comparison. Ground into a powder, the sweetness elevates to an apocryphal extreme, with a resonant pungency that borders on the artificial, despite being as earthly an ingredient as one could forage. This makes them an incredible addition to all sorts of treats, from ice cream to cookies to custards, or even a savory dish needing just a splash of woodsy, rustic sweetness.

There are three main varieties of Candy Caps: lactarius fragilis, rubidus, and rufulus, with lactarius fragilis the most widely used for culinary applications. Ours are foraged and dehydrated in Oregon, ready to be incorporated into a recipe of your choosing to dazzle and befuddle friends as they fail to guess where that wildly sweet sensation is coming from.

Oregon, United States

1 oz

$20.00