Regalis x Dayana Joseph

Chef Dayana Joseph, also known as "Chef Day" is a French and Italian fine dining trained Chef from Haiti, trained under the direct mentor-ship and tutelage of Michelin Star Chefs in New York City.

Chef Day's career began working with the Dinex group, with Chef Daniel Boulud, where she worked at several of his restaurants including Restaurant Daniel, Bar Boulud, and Boulud Sud. She then worked at Spring Place at Spring Studios developing recipes for the restaurant and catering division. Soon after, Chef Day started her own supper club in NYC. The exclusive supper club featured 5 to 7 course menus served in beautiful and historic brownstones in Brooklyn, Manhattan and Harlem. One of which was at the Dapper Dan/ Gucci Atelier in Harlem. Her supper clubs were known for their themed menus and all-inclusive specialty wines curated by sommeliers from all over the world. Chef Day has also taught culinary classes and nutritional health to Elementary, and Middle school aged children in Brooklyn neighborhoods that are considered food deserts for lack of their access to fresh and sustainably sourced ingredients. Chef Day is currently the Executive Chef of APT 4B, located in the neighborhood of Buckhead, Atlanta, Ga.

Recreate Dayana's recipes with her favorite Regalis ingredients.

San Diego Murasaki Uni

Though the world's most revered uni comes from Hokkaido, we daresay that these extremely fresh catches from California can compete with the Japanese, at least in terms of sheer culinary delightfulness. This San Diego Murasaki uni is as bright and vivacious in flavor as it is in color, replete with tropical fruits like mango and pineapple, a lusciously creamy texture, and a brisk, saline finish. As with Japanese Murasaki uni, Californian renditions of this species evoke high-toned, floral flavors and aromatics, with delicate sweetness and minerality that are best exemplified when served raw.

Respected among the sea's most sublime delicacies, urchins are hand-harvested by deep sea divers with small, precise, but modest equipment. This results in very little unintended catch of other species, while also preventing damage to the ocean floor, altogether making for a far less intrusive and more sustainable operation than is commonplace with other seafoods. At its best, uni has a deep, buttery flavor packed with umami, and a supple texture that melts onto your palate. All of this is layered atop a brisk, invigorating fragrance of the ocean, leading many to describe eating uni as experiencing the very essence of the sea.

San Diego, California, USA

Trays of 200g Uni

$150.00

Red Carabinero Prawns - 2.2 lbs (1 kg)

Ruby red and jumbo in proportion, these Carabinero Prawns pack juicy, succulent meat with salty brightness and brisk freshness. Caught off the coast of Huelva, in southwestern Spain, these prawns are flash frozen as soon as they’ve been hoisted to the surface, maximizing their longevity and retaining fresh flavor and texture once they’ve shipped.

Carabineros are the world's largest prawns, living far off the coast in deep waters of the Eastern Atlantic and Mediterranean. In Spanish and Portuguese cuisines, they are typically prepared with just a little bit of salt and a few minutes on the grill, showcasing their sheer richness and sweetness. We also love them seared, poached, or steamed, and we often dress them with Nori butter to coax out an even creamier mouthfeel with amplified oceanic herbaceousness. Regardless of how they’re prepared, we implore you not to let any bit of these prawns go to waste -- so much of their distinctive flavor is in the head, which retains its brilliantly red color throughout the cooking process. A stunning fish to share with guests, we are always thrilled to feature these Carabineros.

Huelva, Spain

from $170.00

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Two-Tone Osetra Caviar

Two-Tone Osetra has a rich, buttery flavor and impeccably snappy texture. Representing less than 3% of the harvest, Two-Tone Osetra (acipenser gueldenstaedtii) is a rare selection, with striking, dual coloration and large grain size. Its color is predominantly a gold-platinum, with varying accent shades all across the spectrum. In Iran, this grade is known as “Salt & Pepper.”

Caviar is one of our most important and beloved collections, and we are incredibly proud to carry a line of exquisite-quality, sustainably produced offerings prepared exclusively for Regalis. Our partners bring decades of fishing and production experience to their Netherlands-based sturgeon farm, fusing efficient, ethical, and modern sensibilities with refined palates. Under the guidance of veritable masters of the caviar trade whose families have sustained the highest quality practices in Russian and Caspian caviar for generations, all of their caviars are made without the use of borax, pasteurization methods, coloring agents, or any other unscrupulous techniques. Their diligence not only yields luxuriously delicious offerings, but guarantees 100% traceability from fish to jar, and introduces unparalleled consistency throughout the year.

Produced in the Netherlands

from $150.00

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