Regalis X Nyesha Arrington

Many chefs fuse Los Angeles’ diverse ethnic flavors in their dishes, but few embody the city’s unbridled creativity like Nyesha Arrington.

Her first gigs as sous chef to her Korean grandmother, “playing restaurant” on playdates and practicing fine arts — were early proof of her multidimensional talent. Arrington has worked under Joël Robuchon at L'Atelier and The Mansion, Josiah Citrin of Melisse, and is a world traveler. She was a fan favorite on Top Chef Season 8 & went on to win Knife Fight and Chef Hunter television competitions. Her grit and ingenuity has spawned lauded restaurant projects including past relics LEONA and Native. She is a steward of local produce, a food waste warrior, was named a past Zagat 30 under 30 honoree and above all, a culinary artist.

Recreate Nyesha's recipes with her favorite Regalis ingredients.

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Three-Year Fermented Ganjang (Soy Sauce)

Jonghee Kim, the award-winning matriarch of the family behind Artisan Fermentary, creates her ganjang (soy sauce) using only fermented Korean-grown soybeans, sea salt, and water. Aged for at least three years in traditional Korean earthenware urns, this ganjang has a nose similar to Stilton cheese, with a deep umami flavor that is well balanced and not very salty. We have started using this as our go to soy sauce in seasoning dishes, as part of dipping sauces, and as a base for dressings.

Contains 180ml soy sauce

$25.00

Tennessee Black Truffle Honeycomb

This rich, floral, deeply golden honey comes from star-thistle flowers near Savannah, Georgia. With a crisp, fully edible wedge of honeycomb as well as fresh black truffles from Tennessee, this is a superbly complex and decadent honey that dramatically elevates a cheeseboard, gelato, or idle spoon with no further accompaniment.

Honeycomb from Savannah, Georgia & truffles from Chuckey, Tennessee

6 oz & 3 oz Formats

from $24.00

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XXL Super-Frozen Norwegian Scampi (Langoustine), 1kg tray

Norwegian Scampi (nephrops norvegicus), also known as langoustines, are slender, pale, pinkish-orange lobster-lookalikes that enjoy distinction among crustacean shellfish for their just-right size between prawns and lobsters. Beyond this, they are also superbly sweet, delicate, and crisp, with plump meat that takes on an almost pastry-like airiness when properly prepared. These XXL selections represent the largest of the langoustines, delivering these exceptional characteristics in ample supply.

Immediately after being pulled from the clear, cold waters off the coast of Norway, these langoustines are “super-frozen” at wildly low temperatures, preserving their fresh texture and flavor once they make their way to you. We advise care when handling them, as langoustine legs are very fragile and prone to breaking away from the rest of the shell. Though certainly versatile to prepare, we often look to Spanish and Portuguese recipes for inspiration, where langoustines have been popular since long before their latest wave of acclaim among high-end restaurants throughout Europe and the US.

Norway

Trays average 1kg (2.2lbs), with 2 - 5 pieces/kg

$140.00

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