Nina Compton Compère Lapin Chef Winner of the 2018 James Beard Awards “Best Chef: South” and one of Food & Wine magazine’s "Best New Chefs 2017" St. Lucia

Chef Nina Compton was born and raised in beautiful St. Lucia, the daughter of the Prime Minister.

After attending secondary school in the U.K., Compton decided she wanted to study to become a chef, and so she headed to NYC to attend the Culinary Institute of America. Compton graduated in 2001 and quickly launched her professional culinary career at one of the city’s most prestigious French kitchens, Daniel.

Compton went on to hone her craft and build a reputation at the likes of Fontainebleau Miami Beach, where she worked her way up from Sous Chef to Chef de Cuisine. After competing on Season 11 of BRAVO’s acclaimed cooking competition show, “Top Chef,” where she placed as a finalist and was voted “fan favorite,” Compton moved to New Orleans to open her flagship restaurant, Compère Lapin.

Compton was named a “Best New Chef” in 2017 by Food and Wine, and In 2018, she won the acclaimed James Beard Award for “Best Chef: South.” Both Compère Lapin and Compton’s second restaurant, Bywater American Bistro, have received critical acclaim and national accolades.

Recreate Chef Nina's recipes with her favorite Regalis ingredients. 
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Best Kagoshima A5 Wagyu Ribeye photos by Regalis Foods - item 1
Kagoshima A5 Wagyu Ribeye

Kagoshima is a prefecture in southern Japan, dotted with active and dormant volcanoes and a warm, tropical climate. Due to its favorable landscape and the Kagoshima Black Cattle breed of cows endemic to the region, a considerable amount of Japan’s total Wagyu production comes from Kagoshima. As with all of our A5 Japanese Wagyu, this selection represents the finest quality beef anywhere in the world, with classification standards rigorous and honest enough to truly let each prefecture’s sense of place shine. 

Wagyu from Kagoshima is known for its tender texture, full-bodied depth of flavor, and its even marbling consistency throughout every fiber of the muscles. One look at this beef immediately dispels any uncertainty about its superiority to others, a credit to the unparalleled efforts that Japanese Wagyu producers uphold to ensure that their animals lead low-stress lives and meet meticulously managed ends. 

Beef of this caliber is stunningly satiating. With this Ribeye cut, we recommend either pan-searing on very high heat, or slicing paper-thin and warming with a blowtorch. 

Kagoshima, Japan

Available in portions of 16 - 17 oz, 17 - 18 oz, 18 - 19 oz, or as a 5lb bundle of 5 individual 16 - 17 oz steaks. All Wagyu is delivered frozen.

from $165.00
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Best Afghani Red Saffron (iso. 265+) photos by Regalis Foods - item 1
Afghani Red Saffron (iso. 265+)

This exceptionally bright and aromatic saffron comes from Herat, Afghanistan, home of Heray Spice’s founder, Mohammad Salehi. Mohammed started this project in 2017, after years of working as a US Army interpreter in Afghanistan before relocating to Chicago, in a program specifically for individuals who had risked their lives in support of anti-Taliban efforts. Determined to sustain a valuable and impactful relationship with his homeland and to showcase its potential for phenomenal products, Mohammed organized a collective of several farmers around the production of the world’s finest saffron. In the four years since its inception, Heray has increased its farmer membership almost tenfold, weathered wildly complex and precarious positioning with the return of the Taliban, and nonetheless followed through on its mission — help farmers, support children’s education in Herat, and introduce western chefs and kitchens to an incredible product. 

Making all of this happen is neither simple nor straightforward, but in any interview you’ll find with Mohammad, he states unambiguously that he views Heray foremost as a vehicle for impact, and secondarily as a traditional “business.” 10% of the company’s profits go directly toward educational non-profits in Herat, and the farmers and seasonal workers who actively farm the flowers and harvest the saffron are paid 30 - 50% more than the national standard. In addition to upholding the company’s impact aspirations, these measures are necessary in order to incentivize farmers to stick with saffron, despite it being more tedious and less profitable in the short-term than opium. However, if done well and targeted to a strong market, saffron will outperform opium after its second year, rewarding both the company’s investments and the farmers’ commitments. 

from $45.00
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Best Berkshire Pork Short Riblets - 2.5lb avg photos by Regalis Foods - item 1
Berkshire Pork Short Riblets - 2.5lb avg

Our 100% Heritage-breed Berkshire pork ribs from Iowa are deliciously fatty and intricately marbled. More tender in texture and easier to cook than spare ribs, short ribs are a perfect and forgiving choice for the grill.

Berkshire pigs are originally from Berkshire County, England, but were introduced to Japan and the United States in the nineteenth century, and today are considered pork’s closest approximation to Wagyu beef. Called Kurobuta pork in Japan, they remain the prime choice for elite chefs in Japan and beyond.

The animals in this selection were raised on family-owned hog farms in Missouri, Kansas, and Iowa. Though the farms and farmers differ in style and background, all are guided by principles of humane husbandry, ample pasture, and a commitment to excellence in the quality of the meat their animals will yield.

2.5lb average

$30.00