EXPERIENCE AND ENTIRELY NEW DINING PARADIGM

THE VIDEO ABOVE SAYS IT ALL

@ STERN & BOW

CLOSTER, NJ

WED, JULY 29, 2026 @ 6:47pm

RESERVE SEATS HERE

MENU + RESERVATIONS

EPICUREANISM IS NOT A TYPICAL DINING EXPERIENCE

IT IS “CULINARY THEATER” DELIVERED IN “4 ACTS”

OYSTER FLIGHT SALON DE CAVIAR MARINE CUISINE SEA SALT SOCIAL

@ STERN & BOW

@ CLOSTER, NJ

GUESTS WILL ALSO ENJOY WHAT WE CALL WINE TRAVEL™ In this way we attempt to pair wines from all over the world to the various dishes. Its a fun way to spin the globe and we try to find rare and unusual wines to feature.

@ LANCEY WE’RE OFFERING A “LAND & SEA MENU”

VIEW ENTIRE MENU HERE

THE CLIFF’S NOTES

A culinary prophecy & philosophy

for Epicureans & The Epicurious,  manifested in a dinner party that is as participatory as it is edu-taining  

A community

for Foodies, Gourmands, Epicureans & The Epicurious who seek deeper connection to food through an exploration of the people, places & processes that produce it.

A social adventure

where dinner as performance art is served up as food travel  

A vector for discovery

where experiential hospitality meets intimate storytelling through the medium of culinary theater  

An expedition

through the history, culture, cuisine, economy & ecology of THE people, places, products & processes THAT BRINNG US ULTRA-PREMIUM SEAFOOD & WINE

PRESENTED BY CHEF KEVIN JOSEPH OF EMPIRE OYSTER & RAW LAB

THURS AUG 6, 2026

ONE SEATING @ EXACTLY 6:47PM

8 COURSES / 9-12 WINES

$295 PER SEAT

MENU + RESERVATIONS

<< VIDEOS BELOW HELP PAINT THE PICTURE >>

PRESENTED BY OWNER, RUSS STERN OF STERN & BOW

BASIC DETAILS

THIS IS NOT…

A TASTING MENU

A CHEF’S TABLE

A LECTURE

ANOTHER COOKING CLASS

THIS IS…

DINNER & A SHOW

A TED TALK THAT YOU EAT

FUN, SOCIAL, INTERACTIVE & PARTICIPATORY

A CULINARY CONVERSATION & ADVENTURE

MENU + RESERVATIONS

MORE DETAILS

EPICUREANISM™ WAS DEVELOPED BY KEVIN JOSEPH, THE CREATOR OF RAW LAB WHICH WAS A BRICK & MORTAR, OMAKSE STYLE RAW BAR EXPERIENCE OPERATING in Charleston from 2021 - 2006. RAW LAB WAS A ONE OF A KIND culinary/experiential laboratory. $340 per seat. 4 hours. 4.9 stars on resy. OVER THOSE YEARS WE CAME TO SEE THAT THE VALUE OF WHAT WE WERE PRESENTING HAD OTHER APPLICATIONS. THE RAW LAB INSTAGRAM WILL LIKELY GIVE YOU A FEEL FOR THE DISCOVERY, ENGAGEMENT, VIBE, PRODUCT, SERVICE & EXPERIENCE WHICH EPICUREANISM™ WILL DELIVER.

EPICUREANISm™ is A COLLECTION OF FUN & SOCIAL “MASTER CLASSES” DESIGNED FOR THOSE WHO SEEK A NEXT LEVEL CULINARY EXPERIENCE, particularly WITH SEAFOOD. GUESTS ENGAGE IN AN ELEVATED understanding, appreciation AND mastery of MARINE CUISINE™ & DELICASEAS™. THE PROCESS & PROGRAM busts myths, ANSWERS QUESTIONS AND REVEALS BEST PRAcTICES FOR SOURCING PRODUCT, COOKING AT HOME & ORDERING IN RESTAURANTS.

MENU + RESERVATIONS

BY DESIGN, EPICureanism™ IS NOT a typical dining experience. IT IS DINNER WITH A “SALON” FORMAT oR STYLE. it MOST REWARDING FOR "EPICUREANS aka SOPHISTICATED DINERS, home cooks & THE CURIOUS GOURMET KEEN ON A HIGHLY PARTICIPATORY EXPERIENCE. IT COMBINES AN experiential LEARNING & dining model AND FOCUSES ON FOODS THAT OFTEN MYSTIFY, CONFUSE OR INTIMIDATE.

EPICureanism™ IS FUN, SOCIAL & PARTICIPATORY. ITS FUNCTION IS TO refinE YOUR UNDERSTANDING & APPRECIATION OF fine & EXPENSIVE SEAfood AS IT REVEALS YOUR true preferences and value propositions FOR THESE PRODUCTS.

EPICureanism™ is HEALTHY, delicious and unpretentiouS. IT IS A DISCUSSION, NOT A LECTURE. WE present IT in fine hotels, resorts, clubs, communities, PRIVATE HOMES. AND THE SOUNDTRACK BRINGS A VIBE!

EVEN MORE DETAILS

WHAT, WHO, WHEN, WHERE, WHY & HOW

ACTS ONE - FOUR

Four acts or sessions will be presented back to back over about a 2.5 - 3 hour period.

• OYSTER FLIGHT

• SALON DE CAVIAR

• MARINE CUISINE

• SEA SALT SOCIAL

  MAJOR BONUS: WINE TRAVEL, a completely different way to present a collection of wines with a meal

WHAT

EPICureanism offers a framework that helps our guests to better understand their preferences for and enjoy delicate and expensive seafood like raw oysters and caviar. Most simply said, you will learn some really valuable things which you can use for the rest of your life!

GUESTS WILL…

• Enjoy a fun, delicious nutrient dense, low calorie tasting & pairing experience that is exotic and interesting

• Explore the metrics and characteristics of quality (look, feel, smell, taste & cost)

• Learn specific mechanisms, methodologies, tools and tactics we have explained, explored and practiced with tens of thousands of others

• Establish and refine your preferences your value propositions for expensive and delicate seafood.

• Explore expensive, luxury, high quality foods & wines with absolutely zero pretentiousness

• Understand facts, opportunities, traditions, myths, fables and shortcomings associated with these foods

• Learn to identify and navigate around fraud and green washing

• Understand what sea salts mean for taste, health, wellness and vitality and how to use them creatively.

• Appreciate the differences between “Marine Cuisine” & “Seafood”

• Test their existing ideas, preferences and methodologies

CONSIDER THIS: Many of you have FOUND YOUR VALUE PROPOSITIONS AND PREFERENCES WITH other expensive items. THink wine, cheese, hotels, fashion, AUTOS…etc. Isn’t it time to do the same with expensive seafoods?

WHO

This is A GOOD FIT For those who…

• Consider themselves EPICureans, The EPICurious, Gourmands & Foodies and are keen to explore food with and learn from others.

• Love seafood want to get the most out of very expensive seafood OR are intimidated by seafood and want to understand and appreciate it more.

• Eat clean and seek sustainable, responsible, safe, healthy and SMART foods.

• Are not price sensitive but want to be sure you are getting what you pay for and nothing that you don't want.

• Have been all over the world dining at or near the top of the game.

• Are interesting, Interested, Influential, Well-Traveled & Well Fed.

• Often find yourself traveling for a food & wine experience.

• BORED with the same old same old industry standards: Michelin Stars. Food & Wine Events. James Beard Award Winners. Wine Tastings. Chef’s Tables. Tasting Menus.

WHY

Guests are offered a new product, service and experience that will deliver to them a better understanding and appreciation of the TRUE VARIABLES which will inform their seafood choices at home, at the fish monger or in a restaurant setting. Guests will learn to see past the “Greenwashing”, fraud and fiction so often employed by those involved in the production, distribution and presentation of seafood. Participants will gain a clear picture for their preferences and value propositions for sourcing and ordering luxury seafood items, enjoying wine pairings and experiential learning.

You will no longer be one of the millions of consumers who are being lied to and ripped off in Restaurants and Markets all over the world.

Because being well informed on what to buy and how to best enjoy expensive seafood creates incredible opportunities to benefit exponentially from the variables in quality and characteristics in these foods. You’ll begin to KNOW what reall is, safe, healthy, sustainable, responsible, delicious, colorful, delicate, rare & expensive…and “worth it”.

HOW

GUESTS WILL…

• Set aside 2.5 - 3 hours of your full, undivided attention. No time for emails, texts or posting. You’ll be too busy thinking, listening, laughing and taking photos and making videos. YOU WILL BE PRESENT.

• You’ll be expected to participate and give others space to share their, thoughts, question and ideas. Look to learn from listening to others in this space.

• This is for EPICureans and the EPICurious (those interested in finding ways to avoid toxins, maximize nutrients and optimize enjoyment from expensive seafoods).

• 6:47pm SEATING

WHERE

@ Heritage 147 @ Larchmont, NY @ 7.22.26 @ 6:47pm

The EPICureanism program is delivered at Hotels, Resorts, Private Clubs, Communities & Restaurants. In June of 2026 we’ll be presenting all over the NE United States.

Since 2011 the concept has been developed, executed, proven and polished in markets such as New York City, The Hamptons, Newport, RI, The Palm Beaches, Miami, FL, Sarasota FL, Napa, CA, Denver, CO, Houston, TX, Dallas, TX, Charleston, SC and beyond.

It has been executed in both public, private and semi-private settings.

Between 2021 and 2026 it really came together via the operations of RAW LAB, in Charleston, SC.

FOUNDER & CHEF

The Principles and Philosophy of EPICureanism were created by Master Mermmelier Kevin Joseph and polished at RAW LAB in Charleston, SC. EPICureanism, in many ways, is the greatest hits of RAW LAB or the touring version of it. RAW LAB was NEVER a restaurant, it was, in fact, a laboratory for the development and refinement of a singular a culinary experience revolving around “Seafood”. It worked. EPICureanism is some of that, distilled into a mobile presentation, like a touring company for a hit broadway show.

RAW LAB was a fusion concept was a grand success as a 10 course Omakase Style Raw Bar Experience operating from 2021 into 2026. RAW LAB will re-open in West Palm Beach, FL as soon as we find the right space. It is still the first (and only) fusion of a service style (Omakase) and a cuisine (Raw Bar) in history. This fusion begged for a particularly unique use of space which created unprecedented experiential opportunities. Evidence of the success and value of RAW LAB can be found in the fact that it has maintained 4.9 Stars on Resy for 4 years at a $340 per seat, paid in advance, price point.

RAW LAB was ultra-successful as Dinner & A Show…presented, essentially, in 12 Acts, or courses, like a play. As Kevin created, polished and perfected each of the elements be came to realize that some of them could be packaged and presented individually, in any location. So, we are now presenting several of these elements of RAW LAB in a collection of roughly 1 hour experiences which can be presented anywhere, in an afternoon or evening.

EPICUREANISM is the brainchild, life’s work and OPUS of Master Mermmelier, Kevin Joseph. He has come to be of enormous value to people like you by sharing his knowledge, experience and expertise. This is his story. This is his universe.

EPICUREANISM is presented by Kevin who is a self-proclaimed / /described Master Mermmelier, which is to be to oysters and seafood what a Sommelier is to wine. He also identifies as a Thalassophile: 1. one who is obsessed with the sea. 2 a student of the history, culture, cuisine, economy & ecology of oceans, bays, estuaries, rivers and lakes. 3. A champion for those who have, do and will make a living from the sea, provide us with her bounty in the form of food, art, music, sport… 4. one keen on protecting, preserving and restoring marine, estuarine & aquatic habitats.

As Chef/Owner/Creator of RAW LAB, LTLE FISH, EMPIRE OYSTER, NEW YORK OYSTER WEEK, THE OYSTERHOOD, OYSTERS UNLIMITED Kevin has immersed himself in all things related to the sea (not just food) and has innovated dozens of events and experiences to bring joy to others from his knowledge, experience and expertise.

Kevin has spent a lifetime edu-taining, coaching and guiding extremely well traveled, affluent and sophisticated guests through expensive, luxury experiences. As a Private Chef has delivered elite food & wine service to discriminating consumers since COVID. His experience with discerning consumers who’ve been everywhere / done everything is broad and deep. Kevin has designed his career around those the interests needs and aspirations of these people because these are the consumers who appreciate his expertise and experience the most. As a Professional Ski Instructor in Vail and St. Moritz CH, he did it on snow, at the most highest level. He’s done it on water too, as a Professional Stand Up Paddle Board Guide and Coach, since 2013.

As a Hospitality Consultant he has provided guidance and expertise to restauranteurs, chefs and hoteliers since 2013 including clients like The Peninsula Hotel and Waldorf Astoria, in NYC.

THE DELIVERABLES

These skills and understanding consistently change the lives of those we edu-tain.

2 LIFE CHANGERS

UNDERSTANDING OYSTERS

• How to ORDER, EAT & TASTE oysters

• How to identify the qualities / characteristics of various varieties & find your personal preferences which will inform how your order and enjoy oysters, to their greatest potential, for the rest of your life

• Principles in Wine Pairings with oysters

• A brief examination of the history, culture, cuisine, economy and ecology of oysters, and why it all matters

UNDERSTANDING CAVIAR

• How to ORDER/BUY, EAT & TASTE caviar

• How to identify the qualities / characteristics of various varieties & find your personal preferences which will inform how your order and enjoy caviar to, its greatest potential, for the rest of your life

• Principles in Wine Pairings with caviar

• A brief examination of the history, culture, cuisine, economy and ecology of caviar, and why it all matters

NOTE: The tools, tactics, theory and philosophies for understanding and appreciating both oysters and caviar are similar in form and function to those of wine. What almost any sophisticated EPICurean has learned (many times over) about wine are relatable and useful for understanding and appreciating both oysters and caviar. Oysters and caviar are marine / aquatic grapes. They have Merroir, vs Terroir and getting to the essence of that requires some guidance, skill and expertise. This can be learned and understood in one hour and applied to appreciating and understanding both for a lifetime. And understanding these DelicaSEAS is a keystone skill in the quiver of any Gourmand. Therefore, to the right audience, the value of this information is worth 10x what we are charging for it.

10 POINTS OF DISCOVERY:

1. ROOT - Fresh Grated Horseradish Root (a la minute) on an oyster - SINGULAR / RARE

2. RHIZOME - Fresh Grated Wasabi Rhizome (a la minute) on an oyster - SINGULAR / PRICELESS

3. TOUCHING - Holding / Feeling / Grating a Wasabi Rhizome with the Oroshiki (Wasabi Grater) - SINGULAR / RARE

4. PERFECT PAIRING - Perfection in a French Mignonette (explained) which delivers the most famous and oldest pairing of all time (Salt & Pepper) in the most elegant, obvious and simple way but is generally impossible for any Raw Bar or Restaurant using table service / platter service style to deliver - SINGULAR

5. SMOKIN’ - Cold Smoked Oysters (with its own sound and light show)…and cold smoked caviar as well - SINGULAR / PRICELESS

6. SPIRITED PEARLS - Molecular Gastronomy + Spirit + Agent = MAGIC! SINGULAR / PRICELESS

7. SEEING IT ALL - Watching everything made, live, in real time - SINGULAR

8. PORRON - Txocolina enjoyed the Basque Way, from The Porron with coaching for extra style, grace and aplomb - RARE

9. COACHING & GUIDANCE - Where else can you dine WITH the Chef for the entire experience, ask questions, hear his answers to other peoples questions…etc - SINGULAR / PRICELES

10. SOUNDTRACK - Highly curated playlists have been created and choreographed to dozens of moments, treatments and actions. Music is critical to the performance. Very little of it will be familiar. - SINGULAR

11. WINE TRAVEL This is how we span the globe with wine through the Oyster Flight & Caviar Trip. 9 wines from the 6 wine producing continents are presented including a premium Sake will be paired with oysters & caviar. These will be small pours…about 1.5 oz of each.