Regalis x Melissa Rodriguez

Melissa J. Rodriguez is a Michelin Star chef, and the Executive Chef of Del Posto in New York City, a position she’s held since 2017.

A graduate of the Culinary Institute of America, Melissa began her career at Daniel Boulud’s flagship French restaurant, Daniel, where she rose to the rank of sous chef. She has also worked with Executive Chef Cornelius Gallagher at Oceana and Elaine Bell Catering in Napa, California. Melissa finds joy in exploring new foods and cuisines and sharing what she’s learned. She is focused on the importance of her kitchen culture and her impact within the kitchen. Melissa has spoken about leadership to young professionals at Google and students at Yale University. She is a member of Les Dames d’Escoffier NYC and on the culinary council for Ment’Or.

Recreate Melissa's recipes with her favorite Regalis ingredients.

Sardinian Bottarga

Bottarga is salt-cured, air-dried roe from Grey Mullet Fish. Enjoyed for millennia in the Middle East and Mediterranean, exquisite Bottarga evokes the essence of the ocean, with brisk and complex umami gliding toward a sweet, nutty finish. Whether thinly sliced or grated, Bottarga can be phenomenal on its own or integrated into more complex dishes, sauces, and especially pastas. Interestingly enough, the vast majority of Grey Mullet fish are nowadays found in the Florida Cape. This selection was caught in Florida, but processed in Sardinia according to traditional methods.

Avg. Piece size is 5-6 ounces.

$63.00

Fennel Pollen

Foraged from wild bronze fennel in California, the pollen is where so much of the fennel's sweetness and complexity is stored. A perfect garnish to add texture and brightly concentrated flavor to any dish, but especially lovely sprinkled onto ice cream or gelato.

1oz

$32.00

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

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