EPICUREANISM FOR CLUBS

We invite Private Clubs to partner with us in presenting EPICUREANISM. This is an opportunity to engage & enchant your members through a unique culinary experience. It could also be an effective marketing tool for recruiting new members. It can also be an effective training tool for your culinary staff. This page will present the program. It offers 4 modules, each lasting about an hour:

OYSTER FLIGHT SALON DE CAVIAR MARINE CUISINE SEA SALT SOCIAL

CONTENTS

BRIEF OVERVIEW

Who, What, When, Where & Why

DEEP DIVE

Details and the specifics of the PROGRAM

VIDEO

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. 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. THESE VIDEOS FROM RAW LAB WILL LIKELY GIVE YOU A FEEL FOR THE DISCOVER, ENGAGMENT, VIBE, PRODUCT, SERVICE & EXPERIENCE WHICH EPICUREANISM WILL DELIVER.

BRIEF OVERVIEW

EPICUREANISM is a culinary seminar, master class and morE THAT WE WOULD LIKE TO PRESENT IN A PARTNERSHIP WITH PRIVATE CLUBS OF ALL KINDS. THE PROGRAM IS A chance for our MEMBERS (AND YOUR CULINARY STAFF) to explore and re-examine their understanding of and preferences for rare, precious and expensive seafoods. It is not a lecture, RATHER it is A fun, smart, and cool conversation about about what seafood means, where it comes from, why that matters and how to understand your preferences and value propositions for these rare, delicate and expensive proteins.

WHAT:

EPICureanism is a culinary seminar designed to engage & enchant luxury consumers at the finest clubs, communities, hotels & resorts in the world. This is 5 Star Culinary Experience is focused on what we call Marine Cuisine. EPICureanism is designed for elite destinations who serve fine food and their guests who travel to dine at the highest levels. We call these guests Epicureans. Specifics of the program are delivered below. EPICUREANISM is a not a “Cooking Class” it is more like a “Master Class” that is focused on guiding the guests through a better understanding and appreciation for oysters, caviar, sea salt and Marine Cuisine.

FOR YOUR PRIVATE CLUB the program delivers:

Guests: Especially, Gen Z & Millenialls who value food & experiences over money will find this to be particularly appealing. Influencers will be drawn to this for the content and stories it provides. Content: For your social media people to use. Story: For your marketing & PR professionals to share. Staff Training: We’ve trained staff at hotels like The Waldorf Astora @ NYC, Faena @ Miami and The Peninsula @ NYC.

For GUESTS the program delivers:

A smart, fun and cool opportunity to develop an elevated understanding and appreciation of premium luxury seafood (Marine Cuisine & DelicaSEAS). 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? 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 taste, health, wellness and vitality.

WHERE:

We would like to present EPICureanism AT YOUR PRIVATE CLUB

Since 2011, we have delivered service, seminars and staff training at top tier destinations around the world: Resorts, Private Clubs, Residential Communities, Yacht Clubs, Luxury Hotels and Premier Restaurants. 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, Houston, TX, Dallas, TX, Charleston, SC and beyond in both public, private and semi-private settings.

WHO:

PARTNERING WITH YOUR PRIVATE CLUB WOULD DELIVER interesting programming FOR EXISTING MEMBERS and POSSIBLY attract new MEMBERS.

GUESTS:

EPICureanism is a great fit and value for those who would like to learn more about oysters, caviar and Marine Cuisines. By “Learn more” we dont mean “see new presentations”, we mean understanding where these foods come from, navigating around myths, and, most importantly, master of the tools and tactics necessary to find their personal preferences on quality, price and taste which will serve them for the rest of their lives.

WHY:

FOR YOUR PRIVATE CLUB

EPICUREANISM offers private clubs the opportunity to deliver meaningful programming to members. It provides a training tool for their culinary staff as well. Content and storytelling are additional benefits that can be used for marketing & publicity in a way that helps to position a private club as an elite social setting and as a culinary destination.

FOR GUESTS:

Members are given another reason to attend an event and bring guests They 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.

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.

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. PRESS BIO FILMS

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

1. Oyster Flight

2. Caviar Trip

3. Marine Cuisine

4. 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)

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

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)

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.

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.

EPICUREANISM™

22nd CENTURY CULINARY PHILOSOPHY

AN EXPERIENCE DELIVERED IN SHORT “master classES”, SESSIONS OR MODULES

OYSTER FLIGHT™ SALON DE CAVIAR™ MARINE CUISINE™ SEA SALT SOCIAL™

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.

EPICureanism™ IS MOST REWARDING FOR "EPICUREANS aka SOPHISTICATED DINERS, home cooks & THE CURIOUS GOURMET. IT DELIVERS BOTH AN experiential LEARNING & dining model THAT FOCUSES ON FOODS THAT OFTEN MYSTIFY, CONFUSE OR INTIMIDATE.

SeeFood, Differently!

EPICureanism™ IS FUN, SOCIAL & PARTICIPATORY. 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. 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?

NOT ANOTHER COOKING CLASS…more like a Culinary TED TALK with a delectable menu.

VIDEOS

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.

THE TWO VIDEOS BELOW ARE HELPFUL IN UNDERSTANDING WHAT RAW LAB WAS. THIS IS USEFUL BECAUSE 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 DISCOVER, ENGAGEMENT, VIBE, PRODUCT, SERVICE & EXPERIENCE WHICH EPICUREANISM WILL DELIVER.

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?

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.

EPICUREANISM FOR RESTAURANTS

We invite Restaurants & Chefs to partner with us in presenting EPICUREANISM. This is an opportunity to engage & enchant your guests through a unique culinary experience. It can also be an effective training tool for your culinary staff. This page will present the program. It offers 4 modules, each lasting about an hour:

OYSTER FLIGHT SALON DE CAVIAR MARINE CUISINE SEA SALT SOCIAL

CONTENTS

THE MODEL FOR RESTAURANTS

RESPONSIBILITIES OF EACH PARTY

FINANCIAL MODELS

THE PROGRAM

master class IN 4 MODULES

KEY LINKS

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

RETURN TO THE MAIN PAGE

THE MODEL

RESTAURANTS PROVIDE:

• Receiving Product

• Storing Product

• Space for Prep

• Leverage Existing PR

• Tables, Chairs, Silverware, Linens, Flatware, Glassware

• Payables - Purchasing Product,

• Transactions -Ticketing

WE PROVIDE:

• Budget

• Ordering

• The Program

• Staff Training

MUTUAL PROVISIONS:

• Set Up / Break Down

• Marketing & Promotions

• P&L

FINANCIAL MODEL:

• FLAT FEE : $2,500 per 20 person session (minimum), or $125 per person

• PROFIT SHARE: 50/50 with a $2000 minimum fee per 20 person session, or $100 per person (whichever is greater)

PROJECTIONS:

• 20 PERSON SESSION: $350 x 20 = $7,000

• PROFIT SHARE: 50/50

HONEST ANALYSIS:

This is designed to be a break even for restaurants, not a profit center. We’ll be using distressed space (and empty PDR on a slower night of the week). The benefit here is in being a center for learning and entertainment for your guests and / or staff training.

20 PERSON SESSION COGS: $3000 +/-

*Projections based on all 4 Modules x 20 guests per session for 1 session on 1 day.

INFO BELOW IS A RECAP

OF THE MAIN PAGE

VIDEO

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. 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. THESE VIDEOS FROM RAW LAB WILL LIKELY GIVE YOU A FEEL FOR THE DISCOVER, ENGAGMENT, VIBE, PRODUCT, SERVICE & EXPERIENCE WHICH EPICUREANISM WILL DELIVER.

BRIEF OVERVIEW

EPICUREANISM is a culinary seminar, master class and morE THAT WE WOULD LIKE TO PRESENT IN A PARTNERSHIP WITH RESTAURANTS & CHEFS OF ALL KINDS. THE PROGRAM IS A chance for YOUR CUSTOMERS (AND YOUR CULINARY STAFF) to explore and re-examine their understanding of and preferences for rare, precious and expensive seafoods. It is not a lecture, RATHER it is A fun, smart, and cool conversation about about what seafood means, where it comes from, why that matters and how to understand your preferences and value propositions for these rare, delicate and expensive proteins.

WHAT:

EPICureanism is a culinary seminar designed to engage & enchant luxury consumers at the finest clubs, communities, hotels & resorts in the world. This is 5 Star Culinary Experience is focused on what we call Marine Cuisine. EPICureanism is designed for elite destinations who serve fine food and their guests who travel to dine at the highest levels. We call these guests Epicureans. Specifics of the program are delivered below. EPICUREANISM is a not a “Cooking Class” it is more like a “Master Class” that is focused on guiding the guests through a better understanding and appreciation for oysters, caviar, sea salt and Marine Cuisine.

FOR YOUR PRIVATE CLUB the program delivers:

Guests: Especially, Gen Z & Millenialls who value food & experiences over money will find this to be particularly appealing. Influencers will be drawn to this for the content and stories it provides. Content: For your social media people to use. Story: For your marketing & PR professionals to share. Staff Training: We’ve trained staff at hotels like The Waldorf Astora @ NYC, Faena @ Miami and The Peninsula @ NYC.

For GUESTS the program delivers:

A smart, fun and cool opportunity to develop an elevated understanding and appreciation of premium luxury seafood (Marine Cuisine & DelicaSEAS). 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? 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 taste, health, wellness and vitality.

WHERE:

We would like to present EPICureanism AT YOUR SPECIAL EVENT SPACE OF PRIVATE DINING ROOM

Since 2011, we have delivered service, seminars and staff training at top tier destinations around the world: Resorts, Private Clubs, Residential Communities, Yacht Clubs, Luxury Hotels and Premier Restaurants. 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, Houston, TX, Dallas, TX, Charleston, SC and beyond in both public, private and semi-private settings.

WHO:

PARTNERING WITH YOUR PRIVATE CLUB WOULD DELIVER interesting programming FOR EXISTING MEMBERS and POSSIBLY attract new MEMBERS.

GUESTS:

EPICureanism is a great fit and value for those who would like to learn more about oysters, caviar and Marine Cuisines. By “Learn more” we dont mean “see new presentations”, we mean understanding where these foods come from, navigating around myths, and, most importantly, master of the tools and tactics necessary to find their personal preferences on quality, price and taste which will serve them for the rest of their lives.

WHY:

FOR YOUR RESTAURANT:

EPICUREANISM offers resturants and chefs the opportunity to deliver meaningful programming to existing customers and attract new guests. It provides a training tool for their FOH & BOH staff as well. Content and storytelling are additional benefits that can be used for marketing & publicity in a way that helps to position a private club as an elite social setting and as a culinary destination.

FOR GUESTS:

Guests are given another reason to attend an event and bring guests. They 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.

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.

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. PRESS BIO FILMS

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

1. Oyster Flight

2. Caviar Trip

3. Marine Cuisine

4. 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)

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

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)

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.

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.

EPICUREANISM FOR COMMUNITIES

We invite Your Community, Residential or Mixed Use Development to partner with us in presenting EPICUREANISM. This is an opportunity to engage & enchant the most interesting & interested guests in the world through a unique culinary experience. We believe it will garner our partners the attention, action, adoption and advocacy of the sophisticated foodie and attract others, like them, to your offering. This page will present the program. It offers 4 modules, each lasting about an hour:

OYSTER FLIGHT SALON DE CAVIAR MARINE CUISINE SEA SALT SOCIAL

CONTENTS

BRIEF OVERVIEW

Who, What, When, Where & Why

DEEP DIVE

Details and the specifics of the PROGRAM

VIDEO

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. 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. THESE VIDEOS FROM RAW LAB WILL LIKELY GIVE YOU A FEEL FOR THE DISCOVER, ENGAGMENT, VIBE, PRODUCT, SERVICE & EXPERIENCE WHICH EPICUREANISM WILL DELIVER.

BRIEF OVERVIEW

EPICUREANISM is a culinary seminar, master class and morE THAT WE WOULD LIKE TO PRESENT IN A PARTNERSHIP WITH YOUR HOtel / resort / Club / Community. THE PROGRAM IS A chance for our guests (AND YOUR CULINARY STAFF) to explore and re-examine their understanding of and preferences for rare, precious and expensive seafoods. It is not a lecture, RATHER it is A fun, smart, and cool conversation about about what seafood means, where it comes from, why that matters and how to understand your preferences and value propositions for these rare, delicate and expensive proteins. MOSTLY, iT IS DESIGNED FOR AND MARKETED TO GEN Z & MILLENNIALS.

WHAT:

EPICureanism is a culinary seminar designed to engage & enchant luxury consumers at the finest clubs, communities, hotels & resorts in the world. This is 5 Star Culinary Experience is focused on what we call Marine Cuisine. EPICureanism is designed for elite destinations who serve fine food and their guests who travel to dine at the highest levels. We call these guests Epicureans. Specifics of the program are delivered below. EPICUREANISM is a not a “Cooking Class” it is more like a “Master Class” that is focused on guiding the guests through a better understanding and appreciation for oysters, caviar, sea salt and Marine Cuisine.

FOR YOUR HOtel / resort / Club / Community the program delivers:

Guests: Especially, Gen Z & Millenialls who value food & experiences over money will find this to be particularly appealing. Influencers will be drawn to this for the content and stories it provides. Content: For your social media people to use. Story: For your marketing & PR professionals to share. Staff Training: We’ve trained staff at hotels like The Waldorf Astora @ NYC, Faena @ Miami and The Peninsula @ NYC.

For GUESTS the program delivers:

A smart, fun and cool opportunity to develop an elevated understanding and appreciation of premium luxury seafood (Marine Cuisine & DelicaSEAS). 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? 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 taste, health, wellness and vitality.

WHERE:

We would like to present EPICureanism AT YOUR HOtel / resort / Club / Community.

Since 2011, we have delivered service, seminars and staff training at top tier destinations around the world: Resorts, Private Clubs, Residential Communities, Yacht Clubs, Luxury Hotels and Premier Restaurants. 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, Houston, TX, Dallas, TX, Charleston, SC and beyond in both public, private and semi-private settings. We have been in Hotel / Resort / Club / Community. but we have not experienced a service there. We were able to see, however, that the space would easily support the needs of the seminar.

WHO:

PARTNERING WITH YOUR HOtel / resort / Club / Community WOULD CREATE interesting programming and be an effective tool to reward loyal guests and attract new customers.

GUESTS:

EPICureanism is a great fit and value for those who would like to learn more about oysters, caviar and Marine Cuisine™. By “Learn more” we don’t mean “see new presentations”, we mean understanding where these foods come from, navigating around myths, and, most importantly, master of the tools and tactics necessary to find their personal preferences on quality, price and taste which will serve them for the rest of their lives.

WHY:

FOR YOUR Community:

EPICUREANISM offers redidential or mixed use developers the opportunity to showcase the lifestyle of the development and the team behind it as it delivers a meaningful experience to guests. It creates demand for rooms and provides a training tool for their culinary staff as well. Content and storytelling are additional benefits that can be used for marketing & publicity in a way that helps to position a hotel as a culinary destination.

FOR GUESTS:

Guests are given a great reason to experience what our partners offer. They 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.

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.

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. PRESS BIO FILMS

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

1. Oyster Flight

2. Caviar Trip

3. Marine Cuisine

4. 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)

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

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)

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.

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.

EPICUREANISM

22nd CENTURY CULINARY PHILOSOPHY

EPICUREANISm™ IS A FUN & SOCIAL MASTER CLASS EXPERIENCE designed & Presented to DELIVER understanding, appreciation & mastery of MARINE CUISINE™ & DELICASEAS™ for SOPHISTICATED DINERS, home cooks & culinary professionals.

FOR INDUSTRY PROFESSIONALS, EPICUREANISM™ IS A MARKETING TOOL USEFUL IN ATTRACTING NEW GUESTS, BUYERS OR MEMBERS. AND AS PROGRAMMING TO ENGAGE GUESTS, MEMBERS & RESIDENTS. IT CAN ALSO BE EFFECTIVE CULINARY TRAINING FOR YOUR STAFF.

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.

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.

SeeFood, Differently!

CONTENTS

1. CALENDAR

2. VIDEOS

3. BRIEF OVERVIEW

Who, What, When, Where & Why

4. THE PROGRAM

4 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

THE CULINARY EXPERIENCE / MASTER CLASS IN 4 SESSIONS

OYSTER FLIGHT SALON DE CAVIAR MARINE CUISINE SEA SALT SOCIAL

CLICK ON YOUR MARKET SEGMENT FOR A MORE SPECIALIZED EXPLANATION

HOTELS & RESORTS PRIVATE CLUBS COMMUNITIES & DEVELOPMENTS RESTAURANTS

WE HAVE LAUNCHED THIS IN EARLY 2026

PAST EXPRESSIONS

RAW LAB @ Charleston

2026 PRESENTATIONS

VIDEO

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. OVER THOSE YEARS WE CAME TO SEE THAT THE VALUE OF WHAT WE WERE PRESENTING HAD OTHER APPLICATIONS. THESE VIDEOS FROM RAW LAB WILL LIKELY GIVE YOU A FEEL FOR THE DISCOVERY, ENGAGEMENT, VIBE, PRODUCT, SERVICE & EXPERIENCE THAT EPICUREANISM WILL DELIVER.

THRILL TWO BIRDS

1. ENCHANT, ENGAGE & EDU-TAIN your guests/members/residents /prospects / fans

2. Provide valuable EDUCATION & STAFF TRAINING for your employees

WITH ONE EXPERIENCE

EPICUREANISM is…

• A CULINARY PHILOSOPHY, METHODOLOGY & COMMUNITY

• A COLLECTION OF TACTICS TO BUILD value in expensivE & OFTEN intimidating FOODs, particularly seafood

• AN Edu-Taining & ENLIGHTENING culinary experience FOR CONSUMERS

• AN EFFECTIVE Training tool for elite hospitality operations

• a collection of four, 60 minute MASTER CLASSES oR MODULES

• A SHOWCASE OF RARE & EXPENSIVE PRODUCTS

• A solution to growing consumer confusion & dissonance between price & value in high end seafood and hospitality

THE PHILOSOPHY

MISSION

CURATE & NURTURE A COMMUNITY OF CONSUMERS & PROFESSIONALS THAT BUILDS VALUE IN FINE FOODS

MANTRA

PROTECT, PRESERVE & RESTORE THE PEOPLE, PLACES & PROCESSES THAT RESULTS IN PRODUCT THAT IS BEST IN CLASS

METHOD

EDU-TAINMENT, STORYTELLING, TRANSPARENCY & TRUTH

MESSAGE

EATING IS OUR MOST IMPORTANT VOLUNTARY ACT. FOOD IS ONE OF OUR MOST PRECIOUS COMMODITIES. EATING IS THE MOST COMMON HUMAN DENOMINATOR AS IT IS THE ONLY THING ALL HUMANS OF EVERY NATION, CULTURE, CLASS OR RACE MUST DO 3 + TIMES A DAY.

COMARABLE TO

EPICUREANISM is a comparable to $800 per person culinary experiences at 3 Michelin Star Restaurants…

But better, in many ways. The fine dining experiences at Noma, Central, French Laundry or others are extraordinary, of course. However, they are designed for small groups (sitting at tables or counters) and those groups are separated from one another. EPICureanism is designed to be a social experience for one large group. Therefore, it affords the participants to share knowledge and comments so they can learn from one another. Finally, the magnificent presentations and preparations found at elite restaurants ARE dazzling, but not within the range of what a home cook can do with their tools, set up, expertise…etc.

EPICureanism is a fun, social & Edu-Taining MASTER CLASS. The presentation is approachable and convifial…like a discussion, among friends or a “Salon”, in the traditional meaning of the word. The principles learned can be applied to home cooking, dining out or elite hospitality.

EPICUREANISM is a comparable to $20,00 Food & Wine Festival Weekends…

If you have ever been to a premier Food & Wine Event, like Aspen Food & Wine Classic, for example, you’ll know that an all access pass will cost $4000. Add hotel and transport in / to Aspen for 2 and you have a $20,000 weekend. Facts! While this will afford you access to many grand tastings and break out sessions with Master Chefs of all kinds, its a fairly big ticket item. Events like this ARE, indeed, extremely valuable learning experiences. They are designed for those at the top of the hospitality game with the budget to send chefs, Directors of Operations and General Managers for growth and learning. If you are not at the point where this is in your scope of tactics for growth, consider the $400 and 4 hours that EPICureanism represents.

BRIEF OVERVIEW

EPICUREANISM is a culinary seminar, master class and morE THAT WE WOULD LIKE TO PRESENT IN A PARTNERSHIP WITH YOUR HOtel / resort / Club / Community. THE PROGRAM IS A chance for our guests (AND/OR YOUR CULINARY STAFF) to explore and re-examine their understanding of and preferences for rare, precious and expensive seafoods. It is not a lecture, RATHER it is A fun, smart, and cool conversation about about what seafood means, where it comes from, why that matters and how to understand your preferences and value propositions for these rare, delicate and expensive proteins. MOSTLY, iT IS DESIGNED TO ATTRACT GEN X, GEN Z & MILLENNIALS.

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

1. Oyster Flight

2. Caviar Trip

3. Marine Cuisine

4. 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)

ACT TWO: SALON DE CAVIAR

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

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)

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.

PACKAGE PRICING

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 TRAVEL Those that purchase all 4 modules will be in for a treat. This is how we span the globe with wine through the modules. These will be small pours…about 1.5 oz of each.

ENTIRE PACKAGE: $425 - $475

DETAILS

WHAT:

EPICureanism is a culinary seminar designed to engage & enchant luxury consumers at the finest clubs, communities, hotels & resorts in the world. This is 5 Star Culinary Experience is focused on what we call Marine Cuisine. EPICureanism is designed for elite destinations who serve fine food and their guests who travel to dine at the highest levels. We call these guests Epicureans. Specifics of the program are delivered below. EPICUREANISM is a not a “Cooking Class” it is more like a “Master Class” that is focused on guiding the guests through a better understanding and appreciation for oysters, caviar, sea salt and Marine Cuisine.

FOR YOUR HOtel / resort / Club / Community / RESTAURANT the program delivers:

Guests: Especially, Gen Z & Millenialls who value food & experiences over money will find this to be particularly appealing. Influencers will be drawn to this for the content and stories it provides. Content: For your social media people to use. Story: For your marketing & PR professionals to share. Staff Training: We’ve trained staff at hotels like The Waldorf Astora @ NYC, Faena @ Miami and The Peninsula @ NYC.

For GUESTS the program delivers:

A smart, fun and cool opportunity to develop an elevated understanding and appreciation of premium luxury seafood (Marine Cuisine & DelicaSEAS). 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? 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 taste, health, wellness and vitality.

WHERE:

We would like to present EPICureanism AT YOUR HOtel / resort / Club / Community / RESTAURANT

Since 2011, we have delivered service, seminars and staff training at top tier destinations around the world: Resorts, Private Clubs, Residential Communities, Yacht Clubs, Luxury Hotels and Premier Restaurants. 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, Houston, TX, Dallas, TX, Charleston, SC and beyond in both public, private and semi-private settings. We have been in Hotel / Resort / Club / Community. but we have not experienced a service there. We were able to see, however, that the space would easily support the needs of the seminar.

WHO:

PARTNERING WITH YOUR HOtel / resort / Club / Community / RESTAURANT WOULD CREATE interesting programming and be an effective tool to reward loyal guests and attract new customers.

GUESTS:

EPICureanism is a great fit and value for those who would like to learn more about oysters, caviar and Marine Cuisines. By “Learn more” we dont mean “see new presentations”, we mean understanding where these foods come from, navigating around myths, and, most importantly, master of the tools and tactics necessary to find their personal preferences on quality, price and taste which will serve them for the rest of their lives.

WHY:

FOR YOUR HOtel / resort / Club / Community:

EPICUREANISM offers hotels and resorts the opportunity to deliver meaningful programming to guests. It creates demand for rooms and provides a training tool for their culinary staff as well. Content and storytelling are additional benefits that can be used for marketing & publicity in a way that helps to position a hotel as a culinary destination.

FOR GUESTS:

Guests are given another reason to visit or revisit our hotel partners. They 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.

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. The 10 course Omakase-Style Raw Bar experience was, essentially, the same thing, presented for 12 people over 4 hours at $350 per person / pre-paid. It earned and maintained 4.9 stars on RESY for 4 years.

TOWN & COUNTRY MAGAZINE - Dec 2022

“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.”

- Travel Editor, KLARA GLOWCZEWSKA

A DEEPER EXAMINATION OF THE PROBLEM & THE SOLUTION

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 (especially raw) are often considered dangerous, bourgeois, pretentious or a rip off when, in fact, they can be among the safest, 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 a new way of understanding “Seafood”. With prices rising for the best product, it’s 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 what is good and understand your preferences based on your value propositions? We show our guests exactly how to do that. For many, this is precious knowledge worth far more than the price of admission.

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

The choices which deliver the most on these metrics will likely be the most expensive but they will also be the SMARTEST choices you can make for how you feel daily and how you age over time.

Safe

Marine

Aquaculture

Responsible

Technology

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. PRESS BIO FILMS

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.

OTHER BENEFITS

1. DE-CODING MARKETING & “GREENWASHING” IN SEAFOOD

   Understanding what is safe, healthy (and the difference) in seafood. What is “dolphin safe” and why that’s a myth.

2. FINDING WAYS TO SOURCE FOR HOME COOKING

   You’ll leave with a list of places we’ve found are the best for sourcing seafood for home serving at home.

3. AVOIDING TOXINS IN SEAFOOD & SEA SALTS

   We’ll help you navigate around heavy metals, nano & microplastics and other toxins, additives and preservatives more common than not in seafood and sea salts.

4. IDENTIFYING FRAUD & WORST PRACTICES

   There are so many ways that seafood is produces, handles and prepared that are generally bad for you or a rip off, or both. This is less about what to avoid and more about what to look for and confirm to ensure you are getting what you are paying for and not subjecting yourself to toxins.

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.

EPICUREANISM FOR HOTELS

We invite your hotel or resort to partner with us in presenting EPICUREANISM. This is an opportunity to engage & enchant the most interesting & interested guests in the world through a unique culinary experience. We believe it will reward existing guests and attract more like them. This page will present the program in a brief overview and a deep dive. It offers 4 modules, each lasting about an hour:

OYSTER FLIGHT SALON DE CAVIAR MARINE CUISINE SEA SALT SOCIAL

CONTENTS

BRIEF OVERVIEW

Who, What, When, Where & Why

DEEP DIVE

Details and the specifics of the PROGRAM

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

VIDEO

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. 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. THESE VIDEOS FROM RAW LAB WILL LIKELY GIVE YOU A FEEL FOR THE DISCOVER, ENGAGMENT, VIBE, PRODUCT, SERVICE & EXPERIENCE WHICH EPICUREANISM WILL DELIVER.

THE PROGRAMS

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

1. Oyster Flight

2. Salon De Caviar

3. Marine Cuisine

4. 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)

ACT TWO: SALON DE CAVIAR

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 4 Caviar Bumps. 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

Price Per Person: $125

Time Frame: 45 minutes - (5:30pm - 6:15pm)

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)

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: Small Sea Salt Complex: $50 || Large Sea Salt Complex: $100

Time Frame: 1:00 (7:30pm - 8:30pm)

* Wine served here will be a la carte.

TARGET PACKAGE PRICES

There are more than a few ways to package, market & promote this. We are open to your thoughts and ideas.

PER PERSON

OYSTER FLIGHT: $125

SALON DE CAVIAR: $150

MARINE CUISINE: $125

SEA SALT SOCIAL: $50 - $100

*Includes wine pairings

BRIEF OVERVIEW

EPICUREANISM is a culinary seminar, master class and morE THAT WE WOULD LIKE TO PRESENT IN A PARTNERSHIP WITH YOUR HOtel OR RESORT THE PROGRAM IS A chance for our guests (AND YOUR CULINARY STAFF) to explore and re-examine their understanding of and preferences for rare, precious and expensive seafoods. It is not a lecture, RATHER it is A fun, smart, and cool conversation about about what seafood means, where it comes from, why that matters and how to understand your preferences and value propositions for these rare, delicate and expensive proteins. MOSTLY, iT IS DESIGNED FOR AND MARKETED TO GEN Z & MILLENNIALS.

WHAT:

EPICureanism is a culinary seminar designed to engage & enchant luxury consumers at the finest hotels & resorts in the world. This is 5 Star Culinary Experience is focused on what we call Marine Cuisine. EPICureanism is designed for elite hotels & resorts who serve fine food and their guests who travel to dine at the highest levels. We call these guests Epicureans. Specifics of the program are delivered below. EPICUREANISM is a not a “Cooking Class” it is more like a “Master Class” that is focused on guiding the guests through a better understanding and appreciation for oysters, caviar, sea salt and Marine Cuisine.

FOR YOUR HOtel OR RESORT The program delivers:

Guests: Especially, Gen Z & Millenialls who value food & experiences over money will find this to be particularly appealing. Influencers will be drawn to this for the content and stories it provides. Content: For your social media people to use. Story: For your marketing & PR professionals to share. Staff Training: We’ve trained staff at hotels like The Waldorf Astora @ NYC, Faena @ Miami and The Peninsula @ NYC.

For GUESTS the program delivers:

A smart, fun and cool opportunity to develop an elevated understanding and appreciation of premium luxury seafood (Marine Cuisine & DelicaSEAS). 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? 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 taste, health, wellness and vitality.

WHERE:

We would like to present EPICureanism AT YOUR HOtel

Since 2011, we have delivered service, seminars and staff training at top tier destinations around the world: Resorts, Private Clubs, Residential Communities, Yacht Clubs, Luxury Hotels and Premier Restaurants. 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, Houston, TX, Dallas, TX, Charleston, SC and beyond in both public, private and semi-private settings. We are prepared to deliver this experience as soon as Spring, 2026.

WHO:

PARTNERING WITH YOUR HOTEL WOULD CREATE interesting programming and be an effective tool to reward loyal guests and attract new customers.

GUESTS:

EPICureanism is a great fit and value for those who would like to learn more about oysters, caviar and Marine Cuisines. By “Learn more” we dont mean “see new presentations”, we mean understanding where these foods come from, navigating around myths, and, most importantly, master of the tools and tactics necessary to find their personal preferences on quality, price and taste which will serve them for the rest of their lives.

WHY:

FOR YOUR HOtel

EPICUREANISM offers hotels and resorts the opportunity to deliver meaningful programming to guests. It creates demand for rooms and provides a training tool for their culinary staff as well. Content and storytelling are additional benefits that can be used for marketing & publicity in a way that helps to position a hotel as a culinary destination.

FOR GUESTS:

Guests are given another reason to visit or revisit our hotel partners. They 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.

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, Green-Washing and more.

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. PRESS BIO FILMS

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.