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.

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Live California Spot Prawns (Botan Ebi)

Fished from the Pacific waters surrounding southern California’s San Clemente Islands, these live spotted prawns are guaranteed to make a stunning impression from the moment you meet them. Called Botan Ebi in Japanese, these creatures have a prehistoric handsomeness to them, but earn even greater adoration for their sweet, tender meat and umami-laden, technicolor roe.

Superficial splendor notwithstanding, Botan Ebi are truly a privilege to enjoy. Tucked deeply among nooks and crannies hundreds of feet below the surface and miles off the coast, they’re much trickier to catch than other, more familiar crustaceans. It is a testament to the talent and dedication of our fishing partners that we are able to share these prawns so far and wide, but the work is far from done once they first emerge from the sea. We and our partners are painstakingly committed to delivering these prawns to you alive and well, as few indulgences can compare to the marvel of obscure, fresh seafood.

Botan Ebi are wonderful as a raw crudo, or lightly grilled with splashes of lemon and oil. The roe is absolutely lovely on its own and no less versatile, easily incorporated into any dish warranting a bright, briny finishing touch.

*Please allow extra time for this product to ship, as it is subject to availability from our fishing partners in California.

*Please note that we are only able to ship live seafood from our California fishing partners on Mondays, Tuesdays, and Wednesdays. This policy is in effect to ensure that a possible one-business day delay on the part of our shipping partners, FedEx, does not result in product spoilage over the weekend. This stipulation is in the interest of upholding the absolute highest quality possible when you receive your order, and we tremendously appreciate your support and understanding.

San Clemente, California, United States

from $210.00

Black Maitake

Prized for their woodsy character, feathery appearance, and umami intensity, Maitake mushrooms are a favorite of foragers, chefs, and diners around the world. Despite their proliferance in the wild, however, controlled cultivation of maitakes has scarcely yielded comparable quality. The glaring exception to this is Shogun Maitake, based in Ontario, Canada. Led by Yoshinbu Odaira, who brings decades of experience and enthusiasm from the food manufacturing industry in Japan, Shogun Maitake has managed to effectively adapt the conditions of a temperate Japanese forest to their Canadian facility. While it is undeniable that this feat is whimsically charming, a more apt assessment is that it is technologically astounding and tactically brilliant. Nurtured by changes in light, temperature, and humidity that mimic forest conditions, the mushrooms grow from spores in organic oak debris to fully plumed cabbage-sized clusters in roughly hundred day cycles. In the end, these Maitakes are larger than other cultivated strains, with a firmer texture, making them a significantly superior option to the majority of flimsy, waterlogged cultivated Maitakes found elsewhere on the market.

In addition to meticulously replicating an ideal environment, Shogun plants black “kuro” maitakes genetically faithful to those found in the Japanese wilderness. This exhaustive obsession with detail makes for the best and most consistent cultivated Maitake we’ve ever experienced.

Clusters are approximately 1 - 1.5 lbs each, offered in 1lb or 3lb increments

London, Ontario, Canada

from $15.00

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Fresh Yellow Yuzu

Hardly any fruit evokes as much esteem or mystique as yuzu, a Japanese citrus variety that looks like a bumpy, uglier cousin to the lemon, but its flavor, fragrance, and intensity are incomparable to other citrus. Decadently floral, tart, and assertively aromatic, the scent of Yuzu is so potent that it is cherished in Japan not only for its culinary value, but also as a perfume and bathing oil for special occasions.

All of our yuzu is sourced from a small farm in Southern California, and will arrive in subtle shades of pale green to richly yellow.

Available in 1lb increments.

$49.00

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