Sean Brock Audrey Chef James Beard Award for Best Chef, Southeast, and is a four-time finalist for Outstanding Chef, as well as a three-time finalist for Rising Star Chef Virginia

Chef Sean Brock’s passion for restoring and preserving heirloom ingredients has remained a driving force in his award-winning approach to southern cuisine. 

From his early roots in rural Virginia to helming the kitchen at several prestigious southern restaurants in Atlanta, Charleston, and Nashville, Brock continues to redefine what it means to cook and eat southern food.

In addition to winning the James Beard Award for Best Chef, Southeast in 2010, Brock has also been recognized multiple times as a finalist for Rising Star Chef and Outstanding Chef. Both of Brock’s cookbooks, Heritage and SOUTH, were New York Times bestsellers, with Heritage winning the 2015 American Cooking James Beard Award.

Chef Brock hosted the Emmy Award-winning PBS television show, Mind of a Chef (Season 2), and was featured on season six of the popular Netflix show, Chef’s Table.

Brock is currently opening his flagship restaurant Audrey in East Nashville. At Audrey, Chef Brock is approaching his next chapter with a simple but powerful mission: contribute to Southern culture, community, and cuisine in a lasting & impactful way. “Audrey is the restaurant I want to retire in. I plan to take a minimalistic approach to exploring the future of Southern Food.”

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

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Best Black Maitake photos by Regalis Foods - item 1
Black Maitake

Prized for their woodsy character, feathery appearance, and umami intensity, Maitake mushrooms are a favorite of foragers, chefs, and diners around the world. Despite their proliferance in the wild, however, controlled cultivation of maitakes has scarcely yielded comparable quality. The glaring exception to this is Shogun Maitake, based in Ontario, Canada. Led by Yoshinbu Odaira, who brings decades of experience and enthusiasm from the food manufacturing industry in Japan, Shogun Maitake has managed to effectively adapt the conditions of a temperate Japanese forest to their Canadian facility. While it is undeniable that this feat is whimsically charming, a more apt assessment is that it is technologically astounding and tactically brilliant. Nurtured by changes in light, temperature, and humidity that mimic forest conditions, the mushrooms grow from spores in organic oak debris to fully plumed cabbage-sized clusters in roughly hundred day cycles. In the end, these Maitakes are larger than other cultivated strains, with a firmer texture, making them a significantly superior option to the majority of flimsy, waterlogged cultivated Maitakes found elsewhere on the market.

In addition to meticulously replicating an ideal environment, Shogun plants black “kuro” maitakes genetically faithful to those found in the Japanese wilderness. This exhaustive obsession with detail makes for the best and most consistent cultivated Maitake we’ve ever experienced.

Clusters are approximately 1 - 1.5 lbs each, offered in 1lb or 3lb increments

London, Ontario, Canada

from $15.00