EPICUREANISM
Do you have 4 hours to re-examine your understanding of and preferences for rare, precious and expensive seafoods? Do you want to master the tools and tactics to fully understand and appreciate oysters, caviar & Marine Cuisine? Would being able to spot the differences between “seafood” and Marine Cuisine be of interest to you? Keen to explore the wonders of Ancient Sea Salts? If so, read on.
This vanguard culinary philosophy, ethic & experience offers a fun, smart and interesting methodology for appreciating “DelicaSEAS” that will inform your preferences for a lifetime. An immersive seminar created and presented by Master Mermmelier, Kevin Joseph, think of it like an enchanting dinner party where you leave with a Bachelors Degree in Seafood.
This page will present the program and opportunity in both a Brief Overview and a Deep Dive.
BRIEF OVERVIEW: Who, What, When, Where & Why
DEEP DIVE: Details such as a bio of Kevin Joseph and the specifics of the presentation.
BRIEF OVERVIEW
WHAT:
EPICureanism is a traveling culinary seminar designed to serve Luxury Consumer
For GUESTS the program delivers:
An elevated understanding and appreciation of premium luxury seafood (Marine Cuisine & DelicaSEAS) in 4 modules.
The tools and techniques that will allow consumers to find their personal preferences for oysters, caviar, marine cuisine and wine pairings for each. This will inform and guide how they source these items for consumption at home and how they order these items when dining out.
Give consumers the ability to navigate around fables, fraud, myths & green washing to establish where you find value and truth in expensive luxury seafoods
The good, the bad and the ugly with regards to seafood. What is / isn't safe, healthy, sustainable or responsible, really. What are the questions to ask, red flags, green lights…etc.
A deep and broad understanding and appreciation for the role of Sea Salt in health, wellness and vitality.
EPICureanism is focused on oysters, caviar and next-level seafood products (aka Marine Cuisine). For consumers, wine pairings for these foods are an important part of the program too. The seminar is delivered in 4 modules over about 5 hours. Consumers can opt in to one, several or all of the modules.
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.
WHO:
EPICureanism is a great fit and value for “Foodies” seeking to graduate from this rather generic identity into something more in line with a culinary professional.
CREATOR & PRODUCER -
Designed and delivered by Master Mermmelier, Kevin Joseph for discerning “foodies” looking to dive deep into Marine Cuisine & DelicaSEAS. Hosting and promoting the experiences are top tier destinations around the world: These include Ski Resorts, Private Clubs, Luxury Residential Communities, Beach Resorts, Yacht Clubs, Luxury Hotels & Premier Restaurants.
WHERE:
EPICureanism is delivered at top tier destinations around the world: Resorts, Private Clubs, Residential Communities, Yacht Clubs, Luxury Hotels and Premier Restaurants. Since 2011 the concept has been developed, executed and proven in markets such as New York City, The Hamptons, Newport, RI, The Palm Beaches, Miami, FL, Sarasota FL, Napa, CA, Denver, CO, Atlanta, GA, Houston, TX, Dallas, TX, Charleston, SC and beyond in both public, private and semi-private settings. Learn more about Kevin HERE
WHEN:
Since 2011, elements of EPICureanism have been shown to enchant and engage the most interesting, interested, influential, affluent, well-traveled, well-fed and sophisticated Epicureans, Gourmands and Foodies. Since 2021 it has been refined and polished to deliver an extreme value though the operations of RAW LAB, in Charleston, SC.
DEEP DIVE
Below are the speCIfICs of the philosophy, program & OPPORTUNITY, in detail.
EPICureanism was developed over the past 15 years and perfected at RAW LAB in Charleston, SC since 2021.
TOWN & COUNTRY MAGAZINE - Dec 2022
Travel Editor KLARA GLOWCZEWSKA HITS THE NAIL ON THE HEAD HERE
“Raw Lab, a hole-in-the-wall near Charleston’s City Market, is billed as the world’s only omakase raw bar and in the most innovative eating experience I have ever had, presided over by chef and “mermmelier”, Kevin Joseph, (“I am to oysters what a sommelier is to wine”.) There is one three - four hour nightly seating, for 12 people max: nine courses, endless [wine] pours, and shifting music soundtracks. Dinner as performance art, and you’ll never look at an oyster (or caviar) the same way again.”
A CULINARY PHILOSOPHY
EPICureanism is a solution to a growing consumer confusion between price and value in high end seafood and hospitality. EPICureanism busts myths, delivers hope, steers consumers around toxins, GreenWashing and more.
“Traditional Fine Dining, Tasting Menus & Food & Wine Events GIVE YOU A FISH. EPICureanism TEACHES YOU HOW TO FISH!”
EPICureanism a new way of understanding “Seafood”. With prices rising for the best product, its more and more valuable to be able to spot fraud, green-washing and hype. While seafood is intrinsically healthy, there are more and more toxins in certain products. There are also human and environmental consequences from “bad practices” in fishing and aquaculture. Sadly, there are more bad practices than ever. So, how can you navigate around the bad, find whats good and understand your preferences based on your value propositions? We will show you exactly how to do that.
PROBLEMS: Myths and fraud are rampant at the grocer, fish monger and the restaurant. Centralized authority, unbiased information sources and authentic presentation of the facts are extremely limited. Expensive seafoods are often considered dangerous, bourgeois, pretentious or a rip off when, in fact, they can be among the saftest, healthiest, most approachable, nutritious and smart choices in food, period.
SOLUTION: EPICureanism
We deliver this solution to those who aspire to graduate from the term “Foodie”. These are the EPICureans and Gourmands who seek to know more and more about the People, Places and Processes that create the Products they consume. Maybe your a home cook. Maybe you are Private Chef. Maybe you just care very much about what you are eating, where it comes from, what’s REALLY in it….and what’s NOT! If that sounds like you, then EPICureanism is your path to understanding and appreciating MARINE CUISINE & DelicaSEAS in a way that will inform and guide how you source, order and consume shellfish, cavair, fin fish, seaweed and other sea creatures and plants for the rest of your life.
EPICureanism delivers the tools and methods for making informed seafood choices which best fit your preferences and value propositions according to the following metrics:
Sustainable
Healthy
Approachable
Responsible
Entertaining
Delicious
Those choices which deliver the most on these metrics will likely be the most expensive.
Safe
Marine
Aquaculture
Responsible
Technology
These metrics are another set of peramerters. SMART ideas get SHARED
EPICureanism delivers a broad and deep understanding of the most expensive and often mis-understood foods: oysters, caviar, seafood and sea salt. A smart, informed and lasting appreciation & understanding of these foods is achieved through our experience. EPICureanism delivers tools, tactics, skills, perspective, resources, knowledge and understanding that has been proven to be life changing our guests.
ORIGINAL OF THE SPECIES
The principles of EPICureanism were polished at RAW LAB in Charleston, SC. This fusion concept has been a grand success as a 10 course Omakase Style Raw Bar Experience in Charleston, SC since Feb 2022. RAW LAB 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 has been successful as Dinner & A Show…presented, essentially, in several acts, 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.
This has all been created by and will be presented by Master Mermmelier, Kevin Joseph, Chef/Owner/Creator of RAW LAB, LTLE FISH, EMPIRE OYSTER, NEW YORK OYSTER WEEK, THE OYSTERHOOD, OYSTERS UNLIMITED & more. Kevin is a Mermmelier, which is to be to oysters and seafood what a Sommelier is to wine.
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 PROGRAM
ACTS ONE - FOUR
Four acts or sessions cold be presented back to back over about a 4 hour period. Guests could partake in one or all of these sessions. Each would be priced separately and conducted in the following order
Oyster Flight
Caviar Trip
Marine Cuisine
Sea Salt Social
ACT ONE: OYSTER FLIGHT
a Master Class in Ostreology by Master Mermmelier Kevin Joseph.
WHAT TO EXPECT: 8 Oysters dressed, topped or treated 8 ways and paired with small pours of 6-7 wines from all 6 wine producing continents. Participants will learn to understand and appreciate oysters such that you will have the tools to recognize the major “Characteristics” or “Metrics of Quality”. This will inform your palate such that you’ll understand your preferences and, therefore, understand how to order oysters in restaurants and raw bars, forever.
Oyster #1: Naked + Wine #1: FRANCE - Champagne / TBD
Oyster #2: Fresh Grated Horseradish Root & Lemon + Wine #2: S, AFRICA - TBD
Oyster #3: Fresh Grated Wasabi Rhizome & Lime + Wine #3: JAPAN (SAKE) - TBD
Oyster #4: Japanese Mignonette ++ Wine #4: CHILE - TBD
Oyster #5: American Mignonette + Wine # 5: AUSTRALIA - TBD
Oyster #6: French Mignonette + Wine #6: EUROPE - Muscadet
Oyster #7: Cold Smoked + Wine #7: SONOMA, CA - Carboniste Abarino Brut
Oyster #8: Spirited Pearl: Clase Azul Reposado Tequila + Cilantro
Price: $125
Time: 1:30 (4:00pm - 5:30pm)
“We protect what we love.”
ACT TWO: CAVIAR TRIP
a Master Class in CAVIAR by Master Mermmelier Kevin Joseph.
WHAT TO EXPECT: Caviar is something the American consumer has a lot of new interest in these days. It’s also something they don't quite understand how to appreciate, evaluate, enjoy or source. In this session a new understanding and appreciation of caviar based on 5 Caviar Bumps will be delivered and each type of caviar will be paired with a different wine. Participants will learn to understand and appreciate how to enjoy caviar in it’s greatest expression. There are several specific techniques that are explained, used and practiced. These will reveal the 5 Phases of caviar and you’ll come to understand why fine caviar is clearly the most DYNAMIC FOOD ON EARTH and how to experience that. Guests will attain the expertise and tools to recognize the major “Characteristics” or “Metrics of Quality” in caviar. They will “inform the palate” such that they’ll understand their preferences and, therefore, understand how to purchase caviar (at home or in a restaurant) and enjoy it to it’s greatest potential, forever. This is as valuable to most as understanding, appreciating and enjoying wine or oysters.
Caviar #1 & #2: White Sturgeon / Snake River, Idaho + Wine #1: White - TBD - California
Caviar #3 & #4: Baeri Sturgeon / Italy + Wine #2: Rose - TBD - New York
Caviar #5: Beluga Sturgeon / France + Wine #3: Red - TBD - Oregon
Price Per Person: $125
Time Frame: 45 minutes - (5:30pm - 6:15pm)
“It is better for you to be free of fear lying upon a pallet, than to have a golden couch and a rich table and be full of trouble.
”
ACT THREE: MARINE CUISINE
WHAT TO EXPECT: A new understanding of seafood, Next Generation Seafood, that is, particularly cultured (farmed) products. Explore what makes any given species more or less safe, healthy, sustainable and responsible. Learn how to spot fraud or quality flaws in seafood. Figure out what questions to ask of a waiter or a purveyor to get to the TRUTH about a products qualities and value. Learn how to avoid or minimize heavy metals, micro-plastics, antibiotics and pesticides in seafood items while in ordering at restaurants or sourcing for home cooking. Debunk myths and find the truth for healthier and more sustainable choices.
Seaweed Salad & Carboniste Pinot Grigio Pet Nat
Sea Scallop Crudo & Sancere
Salmon Umami Bombs & Chilean Rose / Sake
Unagi in a Blanket & Carboniste Pinot Noir Rose
Price Per Person: $125 per person
Time Frame: 1:15 (6:15pm - 7:30pm)
“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.”
ACT FOUR: SEA SALT SOCIAL
a Master Class in SEA SALT by Master Mermmelier Kevin Joseph
WHAT TO EXPECT: An epiphany about sea salts, their essential minerals & electrolytes and nutritional benefits. Guests who elect to stay past Act One & Act Two, can take part in learning all about Sea Salt and making their very own Sea Salt Complex. In this 60 minute session guests will be able to choose from dozens of Sea salts and combine them in 4, 8 & 12oz vessels which they will take with them for use at home or to gift to others. A broad and deep understanding of various sea salts will be delivered as well as many insights as to the utility of them in our metabolic functions. Sea salt is becomes understood and appreciated as the natural, affordable, miracle health hack that it is. LEARN MORE HERE
Some of the sea salts used are from ancient / extinct oceans. Others from modern / living oceans. One is the rarest on earth. Sea salts as old as 500 million years old will be featured. Some local product may be featured. Others will come from near and far.
Why would this matter to anyone? Because creating a vessel containing a variety of sea salts to keep on hand in your kitchen at home will make it easy, convenient and inexpensive to get ALL of the essential minerals in a natural and bio-available manner, every day.
Price Per Person: 4 ounce $75 || 8 ounce $100 || 12 ounce: $125
Time Frame: 1:00 (7:30pm - 8:30pm)
* Wine served here will be a la carte.
“Everything in moderation…including moderation.””
TARGET PACKAGE PRICES
There are more than a few ways to package, market & promote this. We are open to your thoughts and ideas.
INDIVIDUALS
OYSTER FLIGHT: $125
CAVIAR TRIP: $125
MARINE CUISINE: $100
SEA SALT SOCIAL: $75 - $125
*Includes wine pairings
ENTIRE PACKAGE: $425 - $475
“DISCOVERY is the DELTA between EATING and DINING”
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.
“Don’t explain your philosophy. Embody it.
”
10 POINTS OF DISCOVERY:
ROOT - Fresh Grated Horseradish Root (a la minute) on an oyster - SINGULAR / RARE
RHIZOME - Fresh Grated Wasabi Rhizome (a la minute) on an oyster - SINGULAR / PRICELESS
TOUCHING - Holding / Feeling / Grating a Wasabi Rhizome with the Oroshiki (Wasabi Grater) - SINGULAR / RARE
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
SMOKIN’ - Cold Smoked Oysters (with its own sound and light show)…and cold smoked caviar as well - SINGULAR / PRICELESS
SPIRITED PEARLS - Molecular Gastronomy + Spirit + Agent = MAGIC! SINGULAR / PRICELESS
SEEING IT ALL - Watching everything made, live, in real time - SINGULAR
PORRON - Txocolina enjoyed the Basque Way, from The Porron with coaching for extra style, grace and aplomb - RARE
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
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
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.
“The object of life is not to be on the side of the majority, but to escape finding oneself in the ranks of the insane.
”