AN ENTIRELY NEW & UNIQUE EXPERIENTIAL DINING MODEL

…CREATED FOR, POLISHED, PERFECTED & PRESENTED FOR…

MARKETERS

INTENT ON WINNING IN THE EXPERIENTIAL ECONOMY

CONSUMERS

IN SEARCH OF COMPELLING CULINARY EXPERIENCES

DEEP DIVE BELOW

WATCH THE VIDEO FROM EPICUREANISM @ ATLANTA 4.28.26

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THE BASIC PREMISE

EPICUREANISm™ is An EPIC DINING EXPERIENCE DESIGNED TO DELIVER EDU-TAINMENT for epicureans and the epicurious. IT IS INFORMED by an original CULINARY & HOSPITALITY PROPHECY & PHILOSOPHY

THE PROPHECY

THE VALUE PROPOSITION FOR FINE DINING IS CHANGING and so the service and business model must adapt to that reality. CONSUMERS ARE LOOKING FOR SOMETHING OTHER THAN WHAT HAS BEEN ON OFFER, something “MORE”.

THE PHILOSOPHY

DINING on precious foods is a DIVINE & SACRED RITUAL or an experience and its price must match its value. THIS IS NOT A MEAL, IT IS AN EXPERIENCE. EPICureanism offers consumers an opportunity to explore, understood and appreciate what it took to produce, prepare and present both the food and the dining experience. IT OFFERS CHEFS, RESTAURANTS, HOTELS, CLUBS AND RESIDENTIAL COMMUNITIES A PATH TO VICTORY IN THE EXPERIENTIAL ECONOMY THAT IS MATURING. WE BELIEVE THAT THE MOST interesting, interested & influential consumers want more from fine dining and that those who deliver it to them will earn their loyalty.

ORIGIN STORY

EPICUREANISm™ WAS CREATED TO BE A COMPELLING EXPERIENCE FOR PEOPLE WHO HAVE ENJOYED AND EXPLORED FINE DINING around the country and the world. THE CONCEPT WAS EXPressed for 4 years as RAW LAB, in charleston, SC. It is noW mobile and beginning to be presented nation-wide.

A NEW MODEL

EPICUREANISm™ BUILDS UNPRECEDENTED VALUE IN THE DINING EXPERIENCE IN A HOST OF IMPORTANT AND EFFECTIVE WAYS. IT MANIFESTS IN A BUSINESS MODEL AND AN EXPERIENTIAL MODEL. IT WAS DESIGNED FOR THOSE WHO SEEK TO DELIVER OR ENJOY NEXT LEVEL CULINARY EXPERIENCES.

PROVEN

THIS IS NOT THEORY. WE KNOW the consumer who has seen it all is looking for something new and that their focus is on experiences wHERE health, wellness, authenticity and mindfulness ARE CORE VALUE DRIVERS. This is what EPICUREANISM WAS DESIGNED FOR. AND IT’S WORKING.

WHO IS CHEF KEVIN JOSEPH, MASTER MERMMELIER

Kevin is the creator of EPICUREANISM as an elite culinary experience. In owning and operating raw lab in charleston, he had a series of epiphanies about experiential dining that he has now applied to this elite supper club concept. LEARN MORE ABOUT HIM AT THESE LINKS: KEVIN JOSEPH - PRESS BIO FILMS

DEEP DIVE BELOW

WHY NOW

FINE DINING IS AT AN INFLECTION POINT IN 2026. THERE IS A SHIFT IN PROGRESS. WE HAVE SEEN THE SHIFT AND WE ARE STUDYING IT NON-STOP. THE PREMIUM CONSUMER TODAY HAS NO REAL MATERIAL NEEDS. WHAT THEY WANT, NEED AND SEEK ARE ELEVATED EXPERIENCES THAT ARE RARE. THE NEW STATUS SYMBOL IS NOT A WATCH, CAR OR BOAT. ITS THE ELEVATED EXPERIENCE. WE ARE DESIGING DINING AROUND THAT PREMISE. THE PROBLEM OF GETTING GOOD FOOD, SERVICE AND ATMOSPHERE FOR A FINE DINING EXPERIENCE WAS SOLVED LONG AGO. THERE IS ONLY ONE LAST FRONTIER FOR SCARCITY AND THAT IS AN ELEVATED EXPERIENCE THAT GOES WELL BEYOND FOOD, SERVICE & ATMOSPHERE.

SOME HISTORICAL PERSPECTIVE HELPS

THE TRADITIONAL RESTAURANT WAS ESSENTIALLY, CREATED 125 years ago by Auguste Escoffier. He created the modern kitchen, the brigade system and helped to establish the modern french culinary tradition and the 5 mother sauces. This all dates back to about 1880-1900 and brought about the birth of the modern fine dining model that could deliver “fine dining” to hundreds of patrons in a dinner service. This was not possible before he created his system. modern fine dining still operates on most of these paradigms…on theory and values that were invented before Penicillin sliced bread or the airplane. FINE DINING WAS A NOVELTY for 125 years. now it is a commodity.

THE PROBLEM

THE PROBLEM IS, the best customers (epicureans & the epicurious) are not interested in commodities produced by factories served by robots. it has become too common to be remarkable enough to deliver a value proposition in line with how it must be priced. modern fine dining is run by corporations and accountants, not chefs. it has become a factory, where and profit is valued over ART & EXPERIENCe…BUT THIS IS WHAT THE CONSUMER IS SEEKING. There in lies the disconnect and the gap between price and value.

THE SOLUTION

MODERN epicureans & the epicurious seek bespoke, original experiences delivered with passion and purpose, by storytellers with a missION. OUR MODEL PROVIDES THIS IN A HOST OF WAYS. SYSTEMS AND OPERATIONS ARE HAVE BEEN CHANGED TO DELIVER VALUE IN LINE WITH PRICE. AN EXPERIENCE IS DELIVERED. EDU-TAINMENT IS PRODUCED. MORE VALUE IS CREATED WHICH ALLOWS FOR HIGHER PRICES.

THE VARIOUS SERVICE STYLES

EPICUREANISm™ IS NOT A CUISINE, RATHER IT IT A BUSINESS MODEL AND AN EXPERIENTIAL MODEL that can be applied to any cuisine. IT KEEPS “THE PROS” & ELIMINATES “THE CONS” OF THE VARIOUS EXISTING FINE DINING MODELS & SERVICE STYLES. THOSE ARE:

1. A LA CARTE

2. PRIX FIXE

3. OMAKASE

4. TASTING MENUS

5. CHEF’S TABLES

6. TABLE SERVICE

7. “FINE DINING / MICHELIN STAR RESTAURANTS”

   ONE EXPLANATION OF DIFFERENT SERVICE STYLES / DINING MODELS ANOTHER EXPLANATION

BY KEEPING “THE PROS” an ELIMINATING “THE CONS” OF VARIOUS SERVICE STYLES WE CAN CREATE VALUE FOR EPICUREANS & THE EPICURIOUS. THIS BUSINESS & EXPERIENTIAL MODEL IS NOT FOR EVERYONE, HOWEVER, OR EVERY OCCASION. SO IT TOO HAS ITS LIMITATIONS. THAT BEING SAID, IT DELIVERS FOR THOSE WHO VALUE ELEVATED DINING EXPERIENCES.

EPICUREANISM™ IS A FUSION CONCEPT

BUT NOT IN THE TRADITIONAL MEANING OF THE PHRASE. IT IS A FUSION OF A (1) A SERVICE STYLE - OMAKASE and (2) ANY CUISINE. traditionally "FUSION CUISINE” IS defined as a fusion of two cuisines (Asian / Cuban, French / Vietnamese, Korean / BBQ

DEEP DIVE ON THE HISTORY AND DEFINITION OF “FUSION CUISINE”

IT IS MEANT TO REVEAL AND ADD TO THE VALUE OF EXPENSIVE PRODUCTS, like SEAFOOD. IN VERSION 1.O (ESTABLISHED IN 2026) GUESTS ENGAGE IN AN ELEVATED understanding, appreciation AND mastery of MARINE CUISINE™ & DELICASEAS™. we intend to develop this platform for other FOOD & BEV categories soon. THE PROCESS & PROGRAM busts myths, DELIGHTS, ENCHANTS, ENGAGES, ANSWERS QUESTIONS, SURPRISES & REVEALS BEST PRAcTICES FOR SOURCING PRODUCT, COOKING AT HOME & ORDERING IN RESTAURANTS.

THE MODEL

2 CORE CHARACTERISTICS which created the opportunity for us to develop…

4 UNIQUE FEATURES that revealed to us an opportuniuty to build much more than a meal around…

5 PILLARS that support the delivery of at least…

20+ POINTS OF DISCOVERY to the savvy epicurean, world traveler and general enthusiast.

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2 CORE CHARACTERISTICS…

These are the DNA of EPICureanism. The X & Y Chromosome, if you will. They allow us to create an entirely new hospitality / culinary / experiential model which leads to a singular dining experience. They are:

• The FUSION CONCEPT here is that of a SERVICE STYLE and a CUISINE rather than a FUSION of two cuisines…

  • A SERVICE STYLE - OMAKASE - ANCIENT, ORIENTAL (Japanese / Formal) traditionally reserved for the masters of Sushi

    FUSED WITH

  • A CUISINE - RAW BAR - MODERN, OCCIDENTAL (Euro-’Merican / Casual) traditionally part of a seafood restaurant’s offering

• The USE OF SPACE

  • Allows for the elimination of a floor staff, kitchen staff, tables and other attributes of a “Restaurant”.

  • Makes every seat the best seat in the house.

  • Engages & Enchants the consumer in ways restaurants with table service, chef’s tables and tasting menus cannot

  • Creates intimacy between guests and guests & chef.

  • Allows the Chef to be Front of House, not Back of House and in the presence of all of the guests at all times.

The existence of these 2 CORE CHARACTERISTICS results in the creation of two groups of attributes:

1. 4 UNIQUE FEATURES

2. 5 PILLARS

All of this allows for the consistent delivery of 20+ POINTS OF DISCOVERY.

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4 UNIQUE FEATURES

2 CORE CHARACTERISTICS allow for 4 UNIQUE FEATURES. They are:

1. PARTICIPATION & ENGAGEMENT

2. LE SALON

3. Choreography & THEATER

4. Atmosphere, ENERGY & ESCAPE

PARTICIPATION & ENGAGEMENT

When you custom design and build a U-Shaped bar with an ice moat that features a bespoke / functional ice sculpture which is central to the service you have built a “set” or a “stage”. With this amenity, the guests are very much a part of the show. They participate directly in it all. In every part of the service / performance there are comparisons made and conversations had, from start to finish. Questions are asked and answered. Myths are busted. Experiences, opinions and observations between guests are shared. Engagement is universal and it seems phones only come out to take pictures and make videos. And it ends with an exhilarating finish - a jam session. Instruments are handed out to guests (cowbell, tambourine, bongos, maracas…etc). 12 adults turn into kids again for 3 songs. Just before checks are presented a rush of blood comes to everyone’s body. It forces movement after a big meal. And that feels good. Its ridiculous and fun. It’s just one more way in which all of the guests are actors in the play, participant to the experience.

This speaks to a really interesting examination of WHO THIS IS FOR and we are careful to warn the consumer that EPICureanism may not be a fit for them. You see, restaurants are for EVERYONE, as “the customer is always right” and the market is EVERYONE. Chef’s and restaurants need to be liked by everyone to fill and turn tables and to maintain a large staff and space. That’s a pop song. That’s Taylor Swift. That’s FM Radio.

We are not a restaurant. We are an experience..a culinary expedition. As this was expressed at RAW LAB in Charleston…we were what happens when you remove the RAW BAR from the SEAFOOD RESTAURANT and ELIMINATE THE RESTAURANT. We had a tiny staff and a tiny space so that we can do what WE WERE BORN TO DO which was to make an amazing meal and experience out of “RAW BAR FARE”. That pleased just 14,000 people over 1000 services in 4 years of operations. We WERE NOT FOR EVERYONE. Hell, were not a good fit for almost anyone, most of the time. By expressing EPICureanism in this way w appealed to those outliers, misfits, enthusiasts, creatives and romantics that endeavor to be participant to a journey and experience, they are very much a part of. The most interested & interesting will always be the most influential. This is who we seek because this is who we designed this experience for. They’ll always participate and engage as they are inclined find enchantment in the spaces between the details. They are of a certain personality type, inclined to be genuinely curious and open taking a journey that might challenge some assumptions they’ve held long and dear.

LE SALON

Moreover, the U-Shaped Bar, in fact, created something we discovered to magical. What it created is a Salon, literally, in the 16th - 18th Century / European / Renaissance & Age of Enlightenment definition of the term. READ WIKIPEDIA’S DEFINITION / HISTORY OF IT HERE. In this form of a gathering, a host (usually a maven on a subject) curates a performance / presentation for a group of influential guests. These guests participate in, discuss and evaluate the content, talents and merits of the performance / presentation and / or performer, in real time, as a group, before, during and after the performance.

CHOREOGRAPHY & THEATER

Many moments are highly choreographed. Timing has been polished to the maximum effect. This creates culinary theater…a performance, all of which can be witness, by every guest, in real time. Some moments are, admittedly, way over the top, intentionally. Some are less so. Either way, it’s fun and part of why this is DINNER & A SHOW. Music supports an escape into a surreal place. Courses (even some bites and their preparations) have a soundtrack. Most of the music is very unusual or unfamiliar. Nearly all songs feature lyrics that are not in English. Songs with lyrics typically feature Portuguese, Spanish, Italian, Pidgin, French, Patois and/or African dialects. Its weird, fun, and cool. Guests consistently ask for access to the playlists which we happily provide. Nothing is played by accident and its not uncommon to see guests grooving in their seats. Volume goes up and down with the moment. And the sound system is impeccable. like a concert or being in the round in a musical production.

VIBE: ATMOSPHERE, ENERGY & ESCAPE

When you eliminate common items from the view of guests (anything you’d see at home) and build out ways to feature uncommon objects (things you rarely see) you can create an alternative universe. Our space has the feeling of being underwater, on another planet, in the future. Light and decor are used to suspend time and reality. Minimized are the typical decorations and equipment you are often surrounded by in a “restaurant. The principal features are our ice moat and living plant canopy which is part of our singular use of space. Guests are able to escape from life for a while. Finally, the energy this all creates between the guests is metaphysical. The result is a mystical space and experience. Its a vibe, ya’ll!

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5 PILLARS…

2 CORE CHARACTERISTICS + 4 UNIQUE FEATURES allows for 5 PILLARS. They are:

1. Oyster Flight

2. Caviar Trip

3. Wine Travel

4. Marine Cuisine

5. Sea Salt Complex

OYSTER FLIGHT

The oyster service is presented through a flight of oysters. An experiment is possible here for our guests. And through our method, a result may be realized by the guest. “Which Accoutrement Do You Prefer”. This will inform how you dress your oysters elsewhere. Also, in this process we will explore the Metrics of Quality of oysters, Characteristics of Oysters and how best to enjoy them. THE FINAL RESULT: A completely new understanding of how to most oysters, a greater appreciation of the techniques for getting significantly more enjoyment and nutrition out of this very expensive protein and the tools required to inform your palate as to what your true preferences are with regards to different oyster varieties. THIS IS A MASTER CLASS IN “OSTREOLOGY” which you will benefit from for the rest of your life.

CAVIAR TRIP

We developed this in RAW LAB, in real time, in a collaborative experience with our guests. We stumbled upon this technique as a result of the way our model was created. With a specific technique used by professionals who produce and trade in caviar (the bump) and our own methodology of what to do (and not to do) with it once its in your mouth. Many guests who fully commit to this find themselves in a bit of a trance or little bit hypnotized. It’s like a very short, mild “trip”. THE RESULT: You’ll understand what fine caviar is and isn’t as well as how to best enjoy it to its full potential. You’ll come to understand why that matters with a $2,000 a pound product. WARNING: You may realized you’ve never really enjoyed caviar as much as you do with our method. THE GOOD NEWS: You’ll be able to do this (and share it with others) for the rest of your life.

THIS IS A MASTER CLASS IN “CAVIAR” for sure. And between this and our Oyster Flight, we will have delivered 2 epiphanies to our guests before dinner really even begins.

MARINE CUISINE

This is our culinary ethic for “Seafood”. Featured in our menu and core to this ethic are “Best Choices” for the following metrics: SAFE + HEALTHY + RESPONSIBLE + SUSTAINABLE. The sum of these variables equals YOUR BEST CHOICE! We think of it as Seafood v.3.0 or SMART SEAFOOD. THE RESULT: You’ll understand the difference between good and great product, best practices in fishing and aquaculture and come to a better understanding of the differences between facts and myths common in “seafood”. Your best choices by these metrics will inform your ordering in other establishments and how you source seafood for home cooking.

SEA SALT COMPLEX

Through our meals we’ll feature at least 10 Sea Salts and each has a wonderful story. Some are from ancient / extinct oceans. Others from modern / living oceans. Sea salts as old as 500 million years are used. Some are from here. Others from near. Others from as far, far away in both time and space. You’ll benefit from the 80+ trace minerals found in Sea salts vs dead, factory produced table salt, which is high in sodium and essentially, metabolically, useless (minus the iodine). THE RABIT HOLE: www.empireoyster.com/seasalt

WINE TRAVEL

Our wine service is like a grand tour of wine producing regions, grapes, methods and terroir. We’ll feature up to 15 wines (some very intentionally paired with a bite or a course, others less so). We’ll enjoy wine from all 6 wine producing continents and 10-12 regions/nations. It is like traveling around the world, with wine. THE RESULT: You’ll enjoy small pours of 12 -15 different wines. You will probably discover wines you’ve never heard of. And, likely, you’ll fall in love with one or two of them.

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MANY POINTS OF DISCOVERY

2 CORE CHARACTERISTICS + 4 UNIQUE FEATURES + 5 PILLARS allows for MANY POINTS OF DISCOVERY. They are:

1. ICE ICE BABY - An ice moat / bespoke ice sculpture created daily which is integral to how the wine service is conducted as well as the food preparation and presentation. - SINGULAR

2. WELCOME TOAST - A glass of champagne in your hand within 30 seconds of entering the room - RARE

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

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

5. TOUCHING - Holding / Feeling a Wasabi Rhizome and the Oroshiki (Wasabi Grater) - SINGULAR / RARE

6. 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

7. SMOKIN’ - Cold Smoked Oysters (with its own sound and light show) and Caviar as well - SINGULAR

8. SEEING IT ALL - Watching every dish made, live, in real time - SINGULAR

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

10. SHRIMP CEVICHE - The chips we use - RARE AF, in America

11. LOBSTER BISQUE - Ultra-Chunky Style - RARE

12. BEYOND SUSHI GRADE SALMON - The finest salmon on Earth

13. LOBSTER CAESAR - You’llm dream about it. - UNIQUE

14. CHILLED SALAD FORK - RARE

15. SALMON TOWER - Salt + Fat + Acid + Heat - RARE

16. DOLCE - How to enjoy a HEALTHY, sweet end to a meal - RARE

17. 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

18. BOTTOMLESS OLD BAY GOLD FISH - In both regular & hot styles. Silly and fun but if you are from the Chesapeake area, you know it is not just that. Irreverent and silly but also fun. - UNIQUE

19. ATMOSPHERE - Dining beneath a canopy of living plants in a space that feels like an Octopus’ Garden. Guests are transported into a fantasy land. A sense of escape is inevitable. You’ll feel like a fish in an aquarium on another planet, in the year 3075 - SINGULAR

20. 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 to you. Lots of songs in languages other than English. - SINGULAR

21. LIGHTING - Changes, Evolves, Supports certain presentations…etc. - SINGULAR

22. DINNER & A SHOW - Without the hassle of getting from dinner to show. AND, yer among the players. The show features EVERYONE, not just the Chef who is also your DJ, Bartender, Sommelier, Mermmelier and Host. - SINGULAR

23. BELLS, GONGS & CHIMES - Used throughout the experience. Silly, but fun. - SINGULAR

24. JAM SESSION - How it all ends. Grab an instrument. Play a long. - SINGULAR

THE RESULT

6 DIMENSIONS…

2 CORE CHARACTERISTICS + 4 UNIQUE FEATURES allows for DINING IN 6 DIMENSIONS. They are:

1. FOOD

   • Product, Preparations, Presentation

2. SERVICE

   • Food Knowledge & Anticipation of Patron’s Wants & Needs

     • RESULT: Guided Discovery & Trust

3. ATMOSPHERE

   • Diversity & Changes in Light, Sound, Art…etc

     • RESULT: Presense & Surprise, Spells Cast & Held

4. DISCOVERY

   • Demystify Seafood & Empower Patrons, Bust Myths,

     • RESULT: Presense & Edu-Tainment

5. CHOREOGRAPHY

   • Of Music & Light to Preparation & Presentation, Of Equipment, Of Reveals

     • RESULT: Presence & Surprise, Spells Cast & Held

   • Of Dishes

     • Everyone is tasting the exact same thing at the exact same moment - BONDS PATRONS

   6. SOCIAL

• Engagement between guests is forced, requires and rewarded

  • RESULT: Presence & Bonding

WHO THIS WAS DESIGNED FOR

EPICUREANS

These are people who are students of food, cooking, dining and wine. Their curiosity about the history, culture, economy and ecology of food, cuisine, chefs and dining is insatiable. They travel for dining experiences. They may blog about food or chefs or restaurants or they might be a freelance food writer. They often experiment with expensive product and difficult processes at home. They host dinner parties where they present the food and wine. They are one tier below Professional Chefs & Restauranteurs but many of them have been or aspire to be one of these things one day.

THE EPICurious

Are defined as those aspire to be more knowledgable about food. They might go out of their way to dine at certain places, have read a book or two about a cuisine, a chef or a restaurant. They KNOW they DONT KNOW enough about food and dining yet to satisfy their interest. Ergo, they are curious.

FOODIES

Foodies beware! This may not be for you. OR, if it does sound good, you might be more than a foodie. FOODIES are the freshmen of the culinary world.they are people who post about “food” on instagram or TikTok. They mispronounce Omakase. Few of people in this category are REALLY THAT curious about food (never mind the people, place or process that create it) and if they were they’d know what an EPICUREAN is and they’d be more curious to learn about the people, places and processes that go into fine dining rather than posting a flury of dishes on a reel and raving about each while putting caviar on all of it to make it “fancy”.

THE PRACTICES

STORY TELLING + TRANSPARENCY + PERFORMANCE + STAGECRAFT

EPICureanism’s MODEL, VALUES, SYSTEMS & OPERATIONS ARE desinged around these principles.

THE 4 P’s

PEOPLE + PLACES + PROCESSES + PRODUCT

EPICureanism is a collection of principles and practices that allow for elevated STORYTELLING about the People, Plades & Processes that crated the Product being served. These stories create value in the expensive items being presented. Sommeliers do this with wine. Chefs TRY to teach this all to waiters and hope they can translate this to the table, BUT, THERES A HOST OF PROBLEMS WITH THIS: 1. The task left to a waiter or bartender with 3 or 4 tables who each need guidance on food and wine orders is abandoned when they get too busy. The value is not deliverd. 2. Your waiter probably does not care or does not remember or WANTS to tell you “they fly all their fish in daily” which is the #1 lie of all time. The really GOOD tuna never sees land til it gets to auction in Japan. And the best of the best of the rest is so expensive and hard to manage that it is bought in bulk buy distributors who DISTRIBUTE IT in a truck or a van to the restaurant you are sitting it.

THE 4 E’s

ENGAGEMENT + ENCHANTMENT + EDUCATION + ENTERTAINMENT

These are the RESULTS. This is the added value.

THE 4 MODULES

EPICUREANISm™ AS WE CURRENTLY OFFER IT AS A DINING EXPERIENCE, consists oF FOUR MODULES, SESSIONS, MASTER CLASSES OR “ACTS” PER PRESENTATION.

WE SPECIALIZE IN SEAFOOD SO, we HAVE DESIGNED WHAT WE PRESENT AROUND SEAFOOD.

TO WATCH VERY SHORT VIDEOS ABOUT EACH SESSION, MODEL OR MASTER CLASS. CLICK ON BUTTONS BELOW

BY DESIGN, EPICureanism™ IS NOT a typical dining experience. IT CAN BE EXPERIENCED AS A FULL DINNER OR A SINGLE MODULE. BOTH SINGLE MODULES & THE ENTIRE COLLECTION OF SESSIONS ARE PRESENTED IN A “SALON” FORMAT oR STYLE. IT COMBINES AN experiential LEARNING & dining model AND FOCUSES ON EXPENSIVE, LUXURY FOODS THAT OFTEN MYSTIFY, CONFUSE OR INTIMIDATE. it IS MOST REWARDING FOR "EPICUREANS ( aka SOPHISTICATED DINERS, home cooks & THE CURIOUS GOURMET ) KEEN ON A HIGHLY PARTICIPATORY EXPERIENCE.

EPICureanism™ IS FUN & SOCIAL. IT’S 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 AND, MOST OF ALL, FUN. IT IS A DISCUSSION, NOT A LECTURE. WE present IT in fine hotels, resorts, clubs, communities OR PRIVATE HOMES.

WHEN GUESTS ATTEND ALL 4 MODULES THEY WILL ALSO ENJOY WHAT WE CALL WINE TRAVEL™

DEEP DIVE - CONTENTS BELOW

1. CALENDAR OF EVENTS

2. VIDEOS

3. BRIEF OVERVIEW

Who, What, When, Where & Why

4. THE PROGRAM

FOUR ACTS OR master clasSES

5. DEEP DIVE

Details & RABBIT HOLES

LINKS: RAW LAB || OYSTER FLIGHT || SALON DE CAVIAR || MARINE CUISINE || SEA SALT SOCIAL || KEVIN JOSEPH - PRESS BIO FILMS

MUCH LESS A DINNER…MORE LIKE A FUN & DELICIOUS TED TALK. THIS “CULINARY EXPEDITION” CAN DELIVER DINING IN 6 DIMENSIONS

EPICUREANISM™ WAS BORN OUT OF SOMETHING CALLED RAW LAB WHICH WAS A BRICK & MORTAR, OMAKSE STYLE RAW BAR EXPERIENCE OPERATING in Charleston from 2021 - 2006.

EPICureanism™ IS SOCIAL & PARTICIPATORY. IT’S FUNCTION & VALUE 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, or a “SALON”, NOT A LECTURE. WE present IT in fine hotels, resorts, clubs, communities OR PRIVATE HOMES.

WHEN GUESTS ATTEND ALL 4 MODULES THEY WILL ALSO ENJOY WHAT WE CALL WINE TRAVEL™

WHAT IS A SALON? .

VIDEOS

THE TWO VIDEOS FROM RAW LAB BELOW ARE HELPFUL IN UNDERSTANDING WHAT THAT PRESENTATION WAS AND WHAT EPICUREANISM IS. BASICALLY, EPICUREANISM™ IS “RAW LAB”…delivered in different spaces and places for various people and groups.

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 VIDEOS FROM RAW LAB BELOW WILL LIKELY GIVE YOU A FEEL FOR THE DISCOVERY, ENGAGEMENT, VIBE, PRODUCT, SERVICE & EXPERIENCE WHICH EPICUREANISM DELIVERS.

BRIEF OVERVIEW

WHAT, WHO, WHEN, WHERE, WHY & HOW

WHAT

EPICureanism offers a framework that helps our guests to better understand and enjoy delicate and expensive seafood like raw oysters and caviar. It helps people become more informed such that they can maximize enjoyment, nutrients and value. Most simply said, you will learn some really valuable things which you can use for the rest of your life!

GUESTS

• 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 your existing ideas, preferences and methodologies

HOSTS

• Deliver these benefits without pretentiousness and make it fun and exciting.

• Provide knowledge and skills you’ll find value in forever

• We “Raise The Raw Bar” so you can “Seize The Bay”

CONSIDER THIS: Many of you have FOUND YOUR VALUE PROPOSITIONS AND PREFERENCES WITH other expensive items. THink wine, cheese, hotels, fashion, AUTOS…etc. Isnt it time to do the same with expensive seafoods?

THE PROGRAM: ACTS ONE - FOUR

Four acts or sessions will 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:

1. Oyster Flight

2. Caviar Trip

3. Sea Salt Social

4. Marine Cuisine

5. Wine Travel

Guests can pick one or all of the modules. With short breaks between modules the entire session should run about 4 hours. DEEP DIVE BELOW.

WHO

GUESTS

• 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.

• 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.

• You want to be a part of the discussion about where seafood was is, and where it is going.

• Keen to learn from and with others.

HOSTS

• We have dedicated our life to developing value in expensive seafoods because if we don't, consumers will stop buying it.

• Have studied best practices in aqualculture and fisheries for 15 years. We understand the differences and we can help you to understand them too.

• This 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.

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”.

HOSTS

• This is our mission, passion and purpose and we’ve seen tens of thousands of people find value in our message and methods. We are educated, experienced, articulate and entertaining in the way we present the facts and the benefits of protecting, preserving and restoring the habitats and cultures that our favorite foods come from. We love to learn about the people, places and processes that create these fine foods…and share this knowledge with others.

• Deliver multiple aha-moments, epiphanies and discovery for our guests as they come to understand and appreciate seafood as they never have before…something the’ll use, appreciate and benefit from for the rest of their lives.

HOW

GUESTS

• Set aside 1-5 hours of your full, undivided attention and $100 - $400 for 1 - 4 Segments. 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 the EPICurious (not foodies) interested in finding ways to avoid toxins, maximize nutrients and optimize enjoyment from expensive seafoods.

HOSTS

• Our presentations are collection of 1 hour modules. Its’ an Edu-Taining, 1-4 hour experience. Each and all modules are designed to make you think, laugh and give you the tools & tactics, the mechanisms & methodologies to make what are YOUR SMARTEST choices (as defined by you) in seafood, forever.

• This has been Created, Tested, Choreographed, Polished & Proven between 2012-2015.

WHERE

The EPICureanism program is delivered at Hotels, Resorts, Private Clubs, Communities & Restaurants.

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.

GUEST EXPECTATIONS

SET THEM IMPOSSIBLY HIGH. PREPARE TO SEE HOW THEY CAN BE SURPASSED.

If you don't learn, see, touch, feel, taste, and understand at least 20 things that fundamentally change your relationship with oysters, caviar, sea salt and Marine Cuisine we guarantee a 100% refund. One catch: You’ll be obligated to tell ALL of your friends not to join us for our next one so we can keep the room full of those who will find all of the value it has to offer.

THE 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. What we deliver with EPICureanism is very similar to what we do with RAW LAB. Most of it was highly polished in that operation. This is especially true of our understanding of Sea Salt and Caviar. You can dig into what RAW LAB was in Charleston HERE and check us out on IG @Raw.Lab.Chs. Press clippings can be found HERE as well. This model is coming to Jupiter, FL in late 2026.

THE PROGRAM

ACTS ONE - FOUR

Four acts or sessions will 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:

1. Oyster Flight

2. Caviar Trip

3. Marine Cuisine

4. Sea Salt Social

Guests can pick one or all of the modules. With short breaks between modules the entire session should run about 5 hours.

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. TAKE AWAYS: Participants will learn to understand and appreciate oysters such that you will have the tools to recognize the major “Characteristics” or “Metrics of Quality”. The proper mechanisms for experiencing ALL that an oyster has to offer takes some mastery of technique. Given the proper attention and intention, a raw oyster delivers. 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.

RESULT:

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: Spirited Pearl: Clase Azul Reposado Tequila + Cilantro

Oyster #8: Cold Smoked + Wine #7: SONOMA, CA - Carboniste Abarino Brut

Price: $125

Time: 1:30 (4:00pm - 5:30pm)

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)

ACT THREE: MARINE CUISINE

a Master Class in “SMART SEAFOOD” by Master Mermmelier Kevin Joseph.

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

Sustainable Salmon Umami Bombs & Chilean Rose & Unfiltered Sake

Unagi in a Blanket & Carboniste Pinot Noir Rose

Price Per Person: $100 per person

Time Frame: 1:00 (6:15pm - 7:30pm)

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.

AN ORIGINAL OF THE SPECIES

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. It was NEVER a restaurant, it was, in fact, a laboratory for the development and refinement of a singular a culinary experience revolving around “Seafood”.

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 Jupiter, 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 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.

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

THE DELIVERABLES

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

2 LIFE CHANGERS

1. 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.