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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Red Finger Limes, Extra Large

These Florida-grown Red Finger limes are the most vibrant, eye-catching example of this longtime favorite citrus that we've come across. Huge in size and bursting with bright red pulp, they make an explosive impression even before having a taste.

Compared to traditional Finger Limes — which also have a soft spot in our hearts — the Reds have a rounder and more complex flavor profile, more assertively fruity than the crisp, simpler brightness of their green counterparts. Often described as a juicy synergy of lemon, lime, and grapefruit altogether, we feel that it's an incredible power move to use this pulp as garnish, similarly to how one might use caviar.

Florida

from $25.00

Green Stem Wasabi, 1/3 lb avg.

This Wasabi variety has quickly become a favorite of ours, with ample sweetness and a creamy texture, while still maintaining its characteristic bright green flavor and zero bitterness.

Though most regard wasabi as a familiar flavor, it is a wildly rare ingredient to come upon in its true form. The reason for this is simple: wasabi is one of the world's most difficult and expensive plants to cultivate, and these costs are almost impossibly high if aspiring toward a commercial, cost-effective scale. Wasabi requires an extremely particular perennial climate - moderate temperature, shelter from direct sunlight, seasonally high humidity, and a consistent supply of clean, flowing water without stagnation. These conditions are most classically exemplified in certain pockets of the Japanese mountains, but even there, it takes years for a single stem to progress from seed to harvestable crop.

Each individual piece ranges between 5-8 oz.

$75.00

Miyazaki A5 Wagyu Tenderloin - Filet Mignon Cut

Like wine, Japanese Wagyu evokes refreshingly distinct terroir from one region to another. This award-winning selection is sourced directly from the Miyachiku Cooperative in Miyazaki prefecture, Japan.

There are four hundred farmers raising cattle throughout the prefecture, with a stunningly low farmer to cow ratio, ensuring that every animal receives the attention and respect required to raise the world's finest Wagyu. Mostly fed wheat and corn, meat from the region's finest Miyazakigyu cattle are known for their bright red color, soft texture, and density of flavor.

To make the most of your Wagyu, we encourage a hard sear on high heat, or paper-thin slices warmed with a blowtorch. Packing enough flavor on its own to vividly saturate a palate, we recommend simple, elegant accompaniments that keep the Wagyu in its proper spotlight.

Each piece weighs between 9oz and 10oz and will arrive as one 2in thick steak.

$160.00

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