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 45 Day Dry Aged American Wagyu Striploin photos by Regalis Foods - item 1
45 Day Dry Aged American Wagyu Striploin
The exceptional intramuscular marbling of our American Wagyu makes it the perfect canvas for the nuanced flavors and unbeatable tenderness developed through meticulous dry-aging. Aging striploin and ribeye primals for 45 days or more yields a superior product for two primary reasons.

On one hand, moisture loss over the course of dry-aging concentrates the already-celebrated flavor of this beef and allows for a beautifully crusty sear. On the other, enzymatic breakdown of the protein structure guarantees unparalleled tenderness and retention of juices while cooking. Top this off with the robust flavors developed through controlled oxidation of beef fat surrounding these primals and you have a truly luxurious cut.
Ranched in Texas, dry aged to perfection in NYC.  

Steaks are sold individually vacuum-sealed and shipped frozen. Thawing may occur in transit.
$110.00
Add to cart
Best 45 Day Dry-Aged American Wagyu Ribeye photos by Regalis Foods - item 1
45 Day Dry-Aged American Wagyu Ribeye
The exceptional intramuscular marbling of our American Wagyu makes it the perfect canvas for the nuanced flavors and unbeatable tenderness developed through meticulous dry-aging. Aging striploin and ribeye primals for 45 days or more yields a superior product for two primary reasons.

On one hand, moisture loss over the course of dry-aging concentrates the already-celebrated flavor of this beef and allows for a beautifully crusty sear. On the other, enzymatic breakdown of the protein structure guarantees unparalleled tenderness and retention of juices while cooking. Top this off with the robust flavors developed through controlled oxidation of beef fat surrounding these primals and you have a truly luxurious cut.

Ranched in Texas, dry aged to perfection in NYC.  

Steaks are sold individually vacuum-sealed and shipped frozen. Thawing may occur in transit.

$99.00