As one of the visionaries behind ThinkFoodGroup’s Somni—housed within the SLS Hotel, A Luxury Collection Hotel, Beverly Hills—Creative Director Aitor Zabala redefines the standard of fine dining in Los Angeles. Somni, meaning “dream” in Catalan, is a high-end, ultra-ambitious collaboration between Zabala and Chef José Andrés, along with the TFG creative team, ThinkFoodTank.

A seasoned veteran of the Spanish fine dining world, Zabala was named Eater LA's "Chef of the Year, 2018" for his groundbreaking contributions to the city’s dining scene at Somni.

At Somni, Zabala orchestrates the weekly rotating tasting menu that highlights Spanish fine dining sensibilities, and the highest quality local and seasonal ingredients. Previously, Zabala led the now-closed SAAM as head chef. Both Somni and SAAM have been ranked among the top restaurants in the city in the Los Angeles Times’ lauded “101 Best Restaurants” list. Somni was awarded two Michelin stars in the 2019 California Michelin Guide.

Since joining the TFG team in 2010, Zabala has spearheaded numerous openings as the restaurant group's Creative Director, including Jaleo, é, China Poblano, and Bazaar Meat in Las Vegas, as well as played a key role in The Bazaar by José Andrés in Beverly Hills. Additionally, he has assisted Andrés in planning the curriculum for the chef’s ‘Science & Cooking’ course at Harvard University. Prior to working with Andrés, Zabala worked as a cook at his mother’s Basque restaurant for many years, before moving on to play an instrumental role at several Michelin-rated restaurants in Spain, including elBulli, which holds a record five #1 rankings on the World’s 50 Best list.

Recreate Chef Zabala's recipes with his favorite Regalis ingredients.

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Emerald Green Finger Limes

Finger Limes are a wild cultivar native to Southeast Queensland and New South Wales, Australia. Once a popular indigenous food for the Aboriginals, Europeans deforestation devastated the land where wild citrus trees once grew in abundance. Fortunately, grafted trees have made their way to surrounding pockets of the country, as well as to California, where we source ours.

Finger limes take 3 - 5 years before bearing fruit, and typically only produce every other season. They are thought to have the widest range of color variation within any citrus species, ranging from green to red to black. Their pulp, which also ranges in color, is prized for its caviar-like texture, and its flavor is extremely bright, with slight bitterness.

We absolutely love finger limes, as their internal pearls are the perfect textural addition to anything needing some pop and shimmer.

Available in 2oz, 1/2lb, or 1lb increments.

from $20.00

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Candy Cap Mushrooms

For those needing a signature secret ingredient, Candy Caps are a fantastic candidate. These unassuming, reddish-orange mushrooms are found throughout the Pacific Northwest, earning this nickname for their distinctly sweet fragrance and flavor, particularly when cooked or dried. Most find this sweetness evocative of maple syrup, though butterscotch, caramel, burnt sugar, or even sweet curry are all worthy points of comparison. Ground into a powder, the sweetness elevates to an apocryphal extreme, with a resonant pungency that borders on the artificial, despite being as earthly an ingredient as one could forage. This makes them an incredible addition to all sorts of treats, from ice cream to cookies to custards, or even a savory dish needing just a splash of woodsy, rustic sweetness.

There are three main varieties of Candy Caps: lactarius fragilis, rubidus, and rufulus, with lactarius fragilis the most widely used for culinary applications. Ours are foraged and dehydrated in Oregon, ready to be incorporated into a recipe of your choosing to dazzle and befuddle friends as they fail to guess where that wildly sweet sensation is coming from.

Oregon, United States

1 oz

$20.00

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California Sierra Porcini

These brown-capped, California Sierra Porcini mushrooms have a distinct color, plump stems, and hefty caps. When cooked, they give a luscious, buttery aroma and earthy flavor, with a smooth, silky texture that makes them wonderfully versatile to prepare.

Throughout the year, fleeting Porcini seasons come and go in different parts of the world, but springtime Porcini from California always make us extra excited, as they're some of the first to pop up after the wintertime, and a fantastic segue once peak Morel season has passed in most of the United States.

Sierra Nevada, California

1 lb. bunches

$65.00 from $32.00

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