EPICUREANISM™
A 22nd CENTURY CULINARY & HOSPITALITY PHILOSOPHY
This page articulateS OUR philosopHY
“Good food is VALUABLE. Delicate, Rare & Expensive Foods are PRECIOUS. To EAT these foods is DIVINE. To DINE on them is a DIVINE & SACRED RITUAL!
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EPICurean VALUES
Dining on precious foods is a DIVINE & SACRED RITUAL. In this experience we strive to understood and appreciate what it took to produce, prepare and present both the food and the dining experience.
Those preparing and presenting precious foods have a responsibility (and opportunity) to provide every detail possible about the products they are presenting to those who are paying for and consuming it.
Understanding and appreciating the history, culture, cuisine, economy and ecology of this sacred ritual is a pathway to discovery, enjoyment and happiness.
Sacred foods and dining experiences are best understood, appreciated and experienced with INTENTION and in the company of other EPICureans in an atmosphere where discussion and debate is supported.
Seeking out these foods, curating this mindset, participating in these experiences and engaging in a never-ending quest to learn more about precious and sacred foods is a pathway to a great many treasures.
“We protect what we love.”
EPICureans COME IN TWO FORMS
Patrons / Guests / Consumers EXPERIENCING it
Hosts / Providers / Professionals DELIVERING it.
At different times and places an EPICurean is both of these things.
“Always go a little further into the water than you feel you’re capable of being in. Go a little bit out of your depth. And when you don’t feel that your feet are quite touching the bottom, you’re just about in the right place to do something exciting.”
WE GIVE A “P”
We think that the greatest way to build value in ultra-premium / very expensive products often comes with a deep appreciation for and understanding of the 4 P’s.
PEOPLE + PLACE + PROCESS = PRODUCT
Epicureans are keenly interested in the 4 P’s when it comes to food. They are SEEKERS, in search of not just the story behind the food, but it’s significance. Of course this means there must be not just a complete command of all the details of the story but also in the skill of storytelling. Beyond that, complete transparency in the production methods, chain of custody, preparation and presentation is a must. Often there is a methodology or technique applied to foods that enhance what the food can do on the palate. This is true with fine wine or spirits as well.
On the Hospitality Side, there are 2 more P’s to consider.
PREPARATION + PRESENTATION + PERFORMANCE = PRESENCE
Epicureans are keenly interested in these P’s as well. This is where another form of art comes in; Culinary Arts & The Experience. It is also where Hospitality is exercised. Both are integral and exciting to the interested & interesting Epicurean. The sum of the first 3 P’s is a sense of PRESENCE in the guest. They FEEL present, and that is a gift. Ergo, GIFT & PRESENT are synonyms.
“Your body isn’t a temple, its an amusement park! Enjoy the ride!”
WHERE EPICureans FIND JOY
We seek out BEST PRACTICES & BEST PRACTITIONERS for food & dining experiences. We find more value in dining where it delivers DISCOVERY.
We visit farms and wineries. We explore the history, culture, cuisine, economy & ecology of the sacred foods and artisanal production methods.
EPICureans often value food and nutrition higher than other things in life. They likely plan travel around dining experiences. They are more likely to be a fan of a chefs or a restaurants more then they are of athletes or teams. Some people love cars, boat or jewelry. We find more joy in fine food & excellent culinary experiences than in most other products, services and experiences
Food & Dining experiences are often their love language or status symbols for us
EPICureans are mindful of what they eat, drink and dine upon.
EPICureans seek to deliver and experience HOSPITALITY that borders on or crosses over into MYSTICISM.
“The DELTA between EATING & DINING is DISCOVERY & EXPERIENCE.”
EPICureanism IS A STRATEGY
The tactics are a different set of actions, habits, systems & operations. Explore specific examples here: www.EPICureanism.life
Here you will find links to how the both the CONSUMER / PATRON can experience EPICureanism and how the HOST / PROVIDER can deliver it.
“Traditional seafood tastings, pairing events and fine dining “GIVES YOU A FISH” so you can eat well today. EPICureanism™ teaches you HOW TO FISH so you can EAT WELL, FOREVER!”
EPICureanism WAS CONCIEVED AT RAW LAB
In 242 electric kitchen in Charleston, SC EPICureanism was discovered, nurtured, realized, polished and perfected. Learn more about that here: www.empireoyster.com/rawlab and on IG @Raw.Lab.Chs
““RAW LAB is the most innovative dining experience I have ever had...Dinner as performance art, and you’ll never look at an oyster (or caviar) the same way again.””
EPICureanism IS NOT FOR EVERYONE
Nor should / could it be. It creates VALUE in accordance with its costs (for some) in time, money, attention and intention.
“Everything in moderation, including moderation.
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EPICureanism IS A LIFESTYLE & A CULTURE
EPICureans LIVE such that eating & dining is a top priority. Some people collect cars. Others watches. Others Fashion. EPICureans collect & create EXPERIENCES WITH FOOD that are MYSTICAL & MEANINGFUL.
“Don’t explain your philosophy. Embody it.
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