Regalis X Matty Matheson

Matty Matheson, internationally recognized chef & personality, has been breaking barriers since his cooking debut back in 2003. We've greatly enjoyed his friendship, his authentic voice and his generous support through the years of building Regalis.

His expansive career has brought many opportunities to the chef, restaurateur, New York Times best-selling author (for his Matty Matheson: A Cookbook) and television personality. His accomplishments have built a strong foundation and he won’t be stopping anytime soon; be sure to look out for a new season of Just a Dash, the release of Powerful Truth Angels weekly podcast, new restaurants, another cookbook with Abrams, clothing experiences and the expansion of the Matty brand in 2020.

Recreate Matty's recipes with his favorite Regalis ingredients.

Fresh Wild Ramps

Ramps are a wild allium that signal the arrival of spring. With flavors reminiscent of shallots, leeks, and wild garlic, what sets ramps apart is that they evoke these harsher alliums with a sweeter, mellower, and more palatable balance. Extremely versatile in the kitchen, ramp bulbs can be pickled and preserved, while their bright green tops are typically pureed and whipped into butter or minced to create a pesto. In the northeast, ramps are a fleetingly beloved pizza topping for their brief season each spring.

Sourced from Virginia, Michigan, Vermont, and Upstate New York.

1lb washed wild ramps

from $27.00