DISASTER RELIEF RE-IMAGINED

DISASTER RELIEF RE-IMAGINED

FLIP THE TRADITIONAL PHILANTHROPY MODEL by joining us to HELP PEOPLE LIKE THOSE PICTURED BELOW to RECOVER FROM DISASTERS & BE MORE PREPARED for the future.

Join us in a new “Philanthropic Paradigm” intended to reward you for HELPING SOMEONE AFFECTED BY A NATURAL DISASTER. It is simple:

THOSE IN NEED / THOSE HELPING THOSE IN NEED

Tell us briefly what happened and what it is that you need. If it’s cash to survive and recover, tell us. If its a chainsaw or a generator to use and share and re-gift, tell us. Tell us what you need.

DONORS

  1. Donate $500 DIRECTLY to a person, family, small business or local charity in the affected regions who has been identified to be in need. Or, donate $500 to whomever or whatever you like. Share the reasons why with us and we will share those stories with our community.

  2. Receive ONE seat at RAW LAB for a $500 donation. Receive TWO seats for a $1000 donation. Come and experience RAW LAB on a date that works for both you and RAW LAB between Oct 5 and Jan 1, 2025.

WHY WE ARE DOING THIS?


To put a face and a name on need and help. To BE HUMAN! To create and share HOPE and LOVE and GOOD NEWS!

In the aftermath of Hurricane Helene RAW LAB decided this might be a better model than “donating to charity”. RAW LAB is donating 12 seats to an effort to generate at least $6,000 to those in need in 2024. $0 dollars pass through our hands. 100% of your dollars go directly from you to whomever you want to help.

In this model the narrative changes from…

“we gave to an organization that used our dollars somewhere to help someone in an affected area in some way”

…to…

”We gave to “this person, couple, family, small business or small local charity” from “that place” to help them to survive and recover from Helene by “getting their home restored or their business back open.”

…or 1000 other stories.

RAW LAB is donating 100% of the food, wine and effort required to seat and serve those who donate. Our reward is the good deed itself, not a tax deduction or “credit”. It’s just that simple and we think it might be a more direct and efficient way to help friends, neighbors and associates affected by Helene.

THE PEOPLE IN THE PHOTOS ABOVE

These people were all photographed by me, @kevinjoseph, Founder and Owner of RAW LAB, over years of traveling to, visiting with and learning from people who make a living from farming and or harvesting sustainable and responsible seafood. I’ve posted them because these are some of the people we know who are likely severely affected by hurricanes. They are representative of those affected by Helene. Meeting, getting to know and working with some of these Baymen & Baywomen has been my passion, purpose and mission since 2010. They are farmers, fishers & foragers. They are old and young…living and late, white, brown, black…from all over. These are our neighbors, friends and family.

WE SEEK TO HELP & CELEBRATE ANYONE AFFECTED BY HURRICANE HELENE

We encourage our community to help ANYONE that needs it, anywhere. From Asheville, NC to Erwin, TN to Damascus, VA, to Valdosta, GA to Cedar Key, FL. There are no restrictions other than GENUINE NEED. Through our work we have always celebrated people like those in the photos above (and hundreds more like them). These are OUR friends and associates. But you may have different heroes. In this effort we want make it more compelling to do something by rewarding you for your support of ANYONE in need.

We have worked hard to showcase and celebrate the history, culture, cuisine, economy & ecology of those that protect, preserve and restore habitats and fisheries that produce seafood for us to enjoy. We’ve done so in many ways from producing New York Oyster Week (2012-2019), hosting, producing or participating many other events, social media posts, web posts and, of course, celebrating their stories, products and work in our services.

They are the stewards of and we are all the BeneFISHiaries of these habitats and fisheries. Without them we don’t have much of the premium domestic seafood we enjoy. PERIOD! These people are job creators and entrepreneurs. They are Mothers, Fathers, Brothers, Sisters, Friends and Associates. People like this are the salt of the earth and the brine of the bay. They are Heroes, to us.

Often they are most seriously affected by hurricanes and their homes and operations are typically located in vulnerable areas on the coast. We’ve made films about them. We’ve bought from them. We’ve served their catches and harvests. Some of you have enjoyed the fruits of their labor.

Again, you do not need to donate to anyone or anything specifically. We leave it up to you. All we ask is that you donate to someone who TRULY NEEDS THE HELP!

FOR MORE INFORMATION CONTACT US HERE

RAW LAB vs. LTLE FISH

RAW LAB vs. LTLE FISH

SO, WHAT’S THE DEAL?

Both RAW LAB & LTLE FISH operate in the same space, at the same location (Port of Call @ 99 S. Market Street, CHS, SC) at the same u-shaped bar, with the same 12 seats. Both operate in the same exact room. However, RAW LAB operates Thurs - Sat and LTLE FISH operates (Mon - Wed). LTLE FISH offers a different overall experience and service style than RAW LAB as well.


SIMILARITIES

Location: Exactly The Same. 99. S Market Street @ Port of Call (Between Meeting & Church)

Room: LTLE FISH is the same room as RAW LAB but it will be sat, set and served differently.


DIFFERENCES

Service Style: RAW LAB is an OMAKASE style of service. LTLE FISH is an A LA CARTE style of service. At LTLE FISH you order from a menu. At RAW LAB, you entrust the chef and just enjoy the ride. The cadence and timing is entirely different. Groups come in at different times to LTLE FISH and receive what they order when its made. For RAW LAB, everyone enters at once and everyone enjoys each dish and wine at the same time.

Service Schedule: RAW LAB: Thurs - Sat from 6:37pm to about 10:30pm. LTLE FISH: Mon, Tues & Wed at 6pm & 8:15pm, so, two seatings.

Seats & Seatings: RAW LAB offers 12 seats and there is only one seating per night. LTLE FISH is currently offering just 8 seats but has two seatings at 6pm & 8:15pm

Time Frame: RAW LAB is Culinary Theater or Dinner & A Show. The time frame is 6:30 - 10:30ish. LTLE FISH can be enjoyed 1/2 of a glass of wine and one dish at a time. You could come in for one dish and a quick glass of Rose…come and go in 30 minutes, if that suits ya.

Price: RAW LAB is prix fixe @ $250 ++ per seat. LTLE FISH is a la carte, meaning, order what you like and pay the bill when you are ready for it.

Cancellation Policy: LTLE FISH has a small cancellation / no show fee. RAW LAB has a more a-typical cancellation / no - show policy which is rarely applied as people almost never no-show and even late cancellations are becoming easier and easier to fill, even in the last moment.

Participation: RAW LAB is highly participatory for the guests. LTLE FISH isnt as much though guests do tend to interact a lot because they are all sat around the same 12 seat bar. Guests at RAW LAB will have a hard time having their own private conversations or catching up without interruption. Its exactly the opposite at LTLE FISH.

Chef / Assistant: Kevin & Heather operate RAW LAB. Simon Zeb & Aengus operate LTLE FISH.

Menu: LTLE FISH offers a menu that is mostly RAW LAB’s Greatest Hits or MARINE CUISINE & DelicaSEAS by Master Mermmelier Kevin Joseph. However, LTLE FISH will feature specials and be used to experiment with wines we haven’t added to the line up at RAW LAB yet. LTLE FISH is, therefore, kind of a TEST KITCHEN for RAW LAB.

Wine: Many of the same wines are used in both LTLE FISH and RAW LAB but we are experimenting with new wines more at LTLE FISH.

Vibe: LTLE FISH features the same tunes as RAW LAB but there isn’t any specific playlists for courses. Our master playlist is on shuffle with LTLE FISH whereas with RAW LAB certain dishes, pairing and elements of style are linked to specific songs.

Culinary Theater: RAW LAB is A LOT more choreographed than LTLE FISH but there is still a lot to see and experience at LTLE FISH as all of the dishes are made no farther from any guest than 6’. LTLE FISH is more like watching a movie at home and RAW LAB is like going to the theater.

Education: You’ll learn quite a bit about MARINE CUISINE & DelicaSEAS at both, if you ask questions.


We created LTLE FISH for three reasons:

1. Develop new chefs.

2. Create a “Test Kitchen” for RAW LAB.

3. Our many repeat customers and raving fans for RAW LAB wanted a different way to enjoy the room and MARINE CUISINE & DelicaSEAS of RAW LAB.


LTLE FISH

LTLE FISH

Ask and ye shall receive! Introducing LTLE FISH, an a la carte style service in the same space as RAW LAB, but operating on Sunday, Monday, Tues & Wed, when RAW LAB does not operate.

A LA CARTE SERVICE STYLE: Belly Up, order what you like, enjoy, pay and depart when you are ready. This is NOT the Omakase Style of Service RAW LAB offers (Thurs - Sat) but rather the traditional restaurant ordering style, “off the menu” or a la carte. It’s just like sitting at the bar and ordering from the menu, like you would anywhere else, really.

MENU: RAW LAB’s Greatest Hits, wines by the bottle, glass and 1/2 glass. REVIEW MENU HERE

RESERVATIONS: Recommended, but not required. Seats are rather limited as we launch this so reservations are a good idea. BOOK ON RESY

FEATURING SIMON ADAMS: Simon will be your chef and host. He’ll be assisted by Zeb Davis. You’ll love these guys and they’ll take good care of you.

Simon Adams

SAME VIBE AS RAW LAB: But a different service style and menu. Same location, room, floor-plan, music, atmosphere.

The Room

12 seats around a U-shaped bar under a living plant canopy. Kinda like being underwater. Cozy and chic, without being pretentious.

CONSERVAS

CONSERVAS

CONSERVAS or Tinned Fish has finally been adopted by the American Market. We’ve been watching this for years and now the ancient European tradition does seem to finally have captivated some influential and sophisticated American consumers. These early adopters, trend-setters or influencers are beginning to be heard. Recently, an American Company called FISH WIFE was successful in making a deal on SHARK TANK. It’s getting mainstream now.

There is, perhaps, as much to experience, learn, enjoy and know with conservas as there is with wine, caviar or oysters. We intend to be a leader in this space in at least a few ways:

  1. Serve a broad and deep collection of conservas at our RAW BARS.

  2. Offer Conservas for sale to Americans via retail and e-commerce.

  3. Educate and entertain (edu-tain) with Conservas.

MUCH MORE TO COME TO THIS PAGE SOON…

TINNED FISH on Wikipedia

IN SEARCH OF

IN SEARCH OF

We will trade seats at RAW LAB in exchange for the products, services & experiences listed below. And, we will PROMOTE your brand to our guests in a host of elegant ways.

BOOK KEEPING SERVICES

BUSINESS LEGAL SERVICES - TRADEMARKS

BUSINESS CONSULTING SERVICES

CONTENT CREATION

REFERRALS TO PROFESSIONALS / ENTREPRENEURS WHO COULD OWN & OPERATE “RAW LAB”

…ALSO…

INSHORE FISHING TRIPS

OFFSHORE FISHING / DIVING TRIPS

MASSAGE / BODY WORK

VACATION RENTALS & HOTELS

WORLD-CLASS DINING IN CHS & BEYOND

PLANTS & PLANT CARE

WOOD, METAL & GLASS WORK

AUTOMOTIVE SERVICES (MECHANICS)

PHOTOGRAPHY & VIDEOGRAPHY

PUBLIC RELATIONS

SOCIAL MEDIA MANAGEMENT

EDITORIAL COVERAGE

CUSTOM CERAMICS & GLASS WORK

GRAPHIC DESIGN

LIMOUSINE SERVICES

ASIN TIBOUK - Philippines Sea Salt

ASIN TIBOUK - Philippines Sea Salt

There is SO MUCH to know about salt, and so many kinds of it. Especially Sea salts. This salt, ASIN TIBOUK is fairly singular. Such an incredible process. Only a handful of families make this product now. Incredibly rare.

BUY IT HERE: https://www.etsy.com/listing/1261401864/asin-tibuok-rare-dinosaur-egg-coconut

And several other places. Google “Dinosaur Egg Salt”