Eric Wareheim is a writer, director, producer, actor and winemaker. Wareheim initially became known for his groundbreaking comedic collaborations with Tim Heidecker, including Tom Goes to The Mayor, Tim and Eric Awesome Show, Great Job!, Check It Out! With Dr. Steve Brule, Tim and Eric’s Billion Dollar Movie, and Tim and Eric’s Bedtime Stories. Alongside Heidecker, he’s an owner of Abso Lutely Productions, the team behind some of today’s most exciting and original television programs, like W/ Bob & David, Comedy Bang! Bang!, Nathan For You, The Eric Andre Show, Decker and more.

Together, they’ve created a signature style that has infiltrated advertising and online humor and given birth to a new caffeinated era in sketch comedy. Even if you don’t know Tim and Eric, you’ve seen their influence throughout the culture” (The New York Times). Wareheim directed, produced and stars in Netflix’s Emmy Award winning Master of None. He’s additionally known for directing music videos for artists including, MGMT, Depeche Mode, Major Lazer, Beach House, Maroon 5, and Charli XCX, as well as being an award-winning director of commercials. Most recently, Wareheim has become heavily involved in the food and wine community. He’s a winemaker and co-owns Las Jaras Wines, launched in 2017, and runs one of Instagram’s top food blogs. Wareheim is currently putting the finishing touches on his first food book, to be published in 2020 titled “Bacchanalia, Lessons in Food and Wine”

Use Eric's cooking-tips with his favorite Regalis ingredients.

Green Stem Wasabi, 1/3 lb avg.

This Wasabi variety has quickly become a favorite of ours, with ample sweetness and a creamy texture, while still maintaining its characteristic bright green flavor and zero bitterness.

Though most regard wasabi as a familiar flavor, it is a wildly rare ingredient to come upon in its true form. The reason for this is simple: wasabi is one of the world's most difficult and expensive plants to cultivate, and these costs are almost impossibly high if aspiring toward a commercial, cost-effective scale. Wasabi requires an extremely particular perennial climate - moderate temperature, shelter from direct sunlight, seasonally high humidity, and a consistent supply of clean, flowing water without stagnation. These conditions are most classically exemplified in certain pockets of the Japanese mountains, but even there, it takes years for a single stem to progress from seed to harvestable crop.

Each individual piece ranges between 5-8 oz.

$75.00

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Miyazaki A5 Wagyu Tenderloin - Filet Mignon Cut

Like wine, Japanese Wagyu evokes refreshingly distinct terroir from one region to another. This award-winning selection is sourced directly from the Miyachiku Cooperative in Miyazaki prefecture, Japan.

There are four hundred farmers raising cattle throughout the prefecture, with a stunningly low farmer to cow ratio, ensuring that every animal receives the attention and respect required to raise the world's finest Wagyu. Mostly fed wheat and corn, meat from the region's finest Miyazakigyu cattle are known for their bright red color, soft texture, and density of flavor.

To make the most of your Wagyu, we encourage a hard sear on high heat, or paper-thin slices warmed with a blowtorch. Packing enough flavor on its own to vividly saturate a palate, we recommend simple, elegant accompaniments that keep the Wagyu in its proper spotlight.

Each piece weighs between 9oz and 10oz and will arrive as one 2in thick steak.

$160.00