Regalis X Misti Norris

Born in North Carolina and raised in Houston, Texas, Misti Norris discovered her love of cooking growing up in a Cajun household.

Norris loved cooking with her Maw Maw from a young age and learned the significance of limiting waste and preserving as much as possible.

Norris’ career as a chef took off in Dallas, where she spent years working in top-rated restaurants and developing a unique style that would lend itself to her first foray as an executive chef at Small Brewpub. In 2016, Norris was recognized as a James Beard Award Rising Star Semifinalist.

Norris is currently the Owner and Executive Chef of Petra and the Beast, an intimate, purpose-driven restaurant focused on the four f’s: farming, foraging, fire, and fermentation. Since its opening in 2018, Petra and the Beast has received multiple honors, including being recognized as a Best Restaurant in America 2018 by Esquire and a Best New Restaurant in Dallas 2018 by D Magazine. In addition, Food and Wine names Norris a member of the Best New Chef class in 2019, and she has been a semifinalist for James Beard in both the Best Chef Texas and Best New Restaurant categories.

Recreate Misti's recipes with her favorite Regalis ingredients.

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French Bluefoot Mushrooms

Called "pied bleu" in France, these subtly lilac-hued mushrooms have a sturdy structure and an iconically earthy flavor profile that make them a fantastic and interesting stand-in for virtually any bouchon-oriented recipe.

Blewit-style mushrooms are notoriously difficult to cultivate, with many growers instead winding up with plain-old generic button mushrooms despite their best efforts. The partners that we work for this selection have been honing their craft for years, delivering beautiful pied blue year after year.

~1lb

$45.00

Oregon Button Chanterelles (1 lb)

Chanterelle Season comes to the Pacific Northwest in late summer, when these reddish brown buttons pop up in the wild. As with other Chanterelles, these bind with fat incredibly well, able to retain their sturdy texture while absorbing and accentuating the high points of everything around them and increasing the earthy umami of any plate. Their aroma is earthier and less fruity than earlier-season Canadian Chanterelles, and their flavor is more concentrated.

~1lb

Oregon

$45.00