EPICUREANISM™

A 22nd CENTURY CULINARY & HOSPITALITY PHILOSOPHY

EXPLORE AN ENTIRELy new & UNIQUE DINING MODEL & EXPERIENCE

!!! WARNING !!!

MULTIPLE BOLD STATEMENTS & OUTRAGEOUS CLAIMS MADE BELOW

YOU CAN STOP READING HERE IF YOU DOUBT THAT…

1. A NEW & UNIQUE DINING MODEL NOW EXISTS

2. WE INVENTED IT WITH RAW LAB @ CHARLESTON

3. WE’RE NOW PRESENTING IT EVERYWHERE

4. ALL CAN BENEFIT GREATLY FROM IT

   OTHERWISE PICK YOUR PROFILE BELOW AND READ ON

EPICUREANISm™ is A CULINARY PHILOSOPHY FOR, OF & BY EPICUREANS & THE EPICURIOUS. THIS PHILOSOPHY MANIFESTS IN A BUSINESS & EXPERIENTIAL MODEL AND IS PRESENTED AS a COLLECTION OF FUN & SOCIAL “MASTER CLASSES” DESIGNED FOR THOSE WHO SEEK NEXT LEVEL CULINARY EXPERIENCES.

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

EPICUREANISm™ CURRENTLY OFFERS UP To FOUR MODULES, SESSIONS, MASTER CLASSES OR “ACTS” PER PRESENTATION

WATCH VERY SHORT VIDEOS ABOUT EACH SESSION, MODEL OR MASTER CLASS BELOW

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

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

EPICureanism™ IS HEALTHY, delicious and unpretentiouS AND, MOST OF ALL, FUN. IT IS A DISCUSSION, NOT A LECTURE. WE present IT in fine hotels, resorts, clubs, communities OR PRIVATE HOMES.

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

CONTENTS

1. CALENDAR OF EVENTS

2. VIDEOS

3. BRIEF OVERVIEW

Who, What, When, Where & Why

4. THE PROGRAM

FOUR ACTS OR master clasSES

5. DEEP DIVE

Details & RABBIT HOLES

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

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

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

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

EPICureanism™ IS HEALTHY, delicious and unpretentiouS. IT IS A DISCUSSION, or a “SALON”, NOT A LECTURE. WE present IT in fine hotels, resorts, clubs, communities OR PRIVATE HOMES.

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

WHAT IS A SALON? .

VIDEOS

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

RAW LAB WAS A ONE OF A KIND culinary/experiential laboratory. $340 per seat. 4 hours. 4.9 stars on resy. OVER THOSE YEARS WE CAME TO SEE THAT THE VALUE OF WHAT WE WERE PRESENTING HAD OTHER APPLICATIONS. THE VIDEOS FROM RAW LAB BELOW WILL LIKELY GIVE YOU A FEEL FOR THE DISCOVERY, ENGAGEMENT, VIBE, PRODUCT, SERVICE & EXPERIENCE WHICH EPICUREANISM DELIVERS.

BRIEF OVERVIEW

WHAT, WHO, WHEN, WHERE, WHY & HOW

WHAT

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

GUESTS

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

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

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

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

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

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

• Learn to identify and navigate around fraud and green washing

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

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

• Test your existing ideas, preferences and methodologies

HOSTS

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

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

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

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

THE PROGRAM: ACTS ONE - FOUR

Four acts or sessions will be presented back to back over about a 4 hour period. Guests could partake in one or all of these sessions. Each would be priced separately and conducted in the following order:

1. Oyster Flight

2. Caviar Trip

3. Sea Salt Social

4. Marine Cuisine

5. Wine Travel

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

WHO

GUESTS

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

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

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

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

• Interesting, Interested, Influential, Well-Traveled & Well Fed.

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

• BORED with the same old same old industry standards: Michelin Stars. Food & Wine Events. James Beard Award Winners. Wine Tastings.

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

• Keen to learn from and with others.

HOSTS

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

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

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

WHY

GUESTS

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

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

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

HOSTS

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

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

HOW

GUESTS

• Set aside 1-5 hours of your full, undivided attention and $100 - $400 for 1 - 4 Segments. No time for emails, texts or posting. You’ll be too busy thinking, listening, laughing and taking photos and making videos. YOU WILL BE PRESENT.

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

• This is for the EPICurious (not foodies) interested in finding ways to avoid toxins, maximize nutrients and optimize enjoyment from expensive seafoods.

HOSTS

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

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

WHERE

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

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

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

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

GUEST EXPECTATIONS

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

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

THE DEEP DIVE

Below are the speCIfICs of the philosophy, program & OPPORTUNITY, in detail.

EPICureanism was developed over the past 15 years and perfected at RAW LAB in Charleston, SC since 2021. What we deliver with EPICureanism is very similar to what we do with RAW LAB. Most of it was highly polished in that operation. This is especially true of our understanding of Sea Salt and Caviar. You can dig into what RAW LAB was in Charleston HERE and check us out on IG @Raw.Lab.Chs. Press clippings can be found HERE as well. This model is coming to Jupiter, FL in late 2026.

THE PROGRAM

ACTS ONE - FOUR

Four acts or sessions will be presented back to back over about a 4 hour period. Guests could partake in one or all of these sessions. Each would be priced separately and conducted in the following order:

1. Oyster Flight

2. Caviar Trip

3. Marine Cuisine

4. Sea Salt Social

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

ACT ONE: OYSTER FLIGHT

a Master Class in Ostreology by Master Mermmelier Kevin Joseph.

WHAT TO EXPECT: 8 Oysters dressed, topped or treated 8 ways and paired with small pours of 6-7 wines from all 6 wine producing continents. TAKE AWAYS: Participants will learn to understand and appreciate oysters such that you will have the tools to recognize the major “Characteristics” or “Metrics of Quality”. The proper mechanisms for experiencing ALL that an oyster has to offer takes some mastery of technique. Given the proper attention and intention, a raw oyster delivers. This will inform your palate such that you’ll understand your preferences and, therefore, understand how to order oysters in restaurants and raw bars, forever.

RESULT:

Oyster #1: Naked + Wine #1: FRANCE - Champagne / TBD

Oyster #2: Fresh Grated Horseradish Root & Lemon + Wine #2: S, AFRICA - TBD

Oyster #3: Fresh Grated Wasabi Rhizome & Lime + Wine #3: JAPAN (SAKE) - TBD

Oyster #4: Japanese Mignonette ++ Wine #4: CHILE - TBD

Oyster #5: American Mignonette + Wine # 5: AUSTRALIA - TBD

Oyster #6: French Mignonette + Wine #6: EUROPE - Muscadet

Oyster #7: Spirited Pearl: Clase Azul Reposado Tequila + Cilantro

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

Price: $125

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

ACT TWO: CAVIAR TRIP

a Master Class in CAVIAR by Master Mermmelier Kevin Joseph.

WHAT TO EXPECT: Caviar is something the American consumer has a lot of new interest in these days. It’s also something they don't quite understand how to appreciate, evaluate, enjoy or source. In this session a new understanding and appreciation of caviar based on 5 Caviar Bumps will be delivered and each type of caviar will be paired with a different wine. Participants will learn to understand and appreciate how to enjoy caviar in it’s greatest expression. There are several specific techniques that are explained, used and practiced. These will reveal the 5 Phases of caviar and you’ll come to understand why fine caviar is clearly the most DYNAMIC FOOD ON EARTH and how to experience that. Guests will attain the expertise and tools to recognize the major “Characteristics” or “Metrics of Quality” in caviar. They will “inform the palate” such that they’ll understand their preferences and, therefore, understand how to purchase caviar (at home or in a restaurant) and enjoy it to it’s greatest potential, forever. This is as valuable to most as understanding, appreciating and enjoying wine or oysters.

Caviar #1 & #2: White Sturgeon / Snake River, Idaho + Wine #1: White - TBD - California

Caviar #3 & #4: Baeri Sturgeon / Italy + Wine #2: Rose - TBD - New York

Caviar #5: Beluga Sturgeon / France + Wine #3: Red - TBD - Oregon

Price Per Person: $125

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

ACT THREE: MARINE CUISINE

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

WHAT TO EXPECT: A new understanding of seafood…Next Generation Seafood, that is, particularly cultured (farmed) products. Explore what makes any given species more or less safe, healthy, sustainable and responsible. Learn how to spot fraud or quality flaws in seafood. Figure out what questions to ask of a waiter or a purveyor to get to the TRUTH about a products qualities and value. Learn how to avoid or minimize heavy metals, micro-plastics, antibiotics and pesticides in seafood items while in ordering at restaurants or sourcing for home cooking. Debunk myths and find the truth for healthier and more sustainable choices.

Seaweed Salad & Carboniste Pinot Grigio Pet Nat

Sea Scallop Crudo & Sancere

Sustainable Salmon Umami Bombs & Chilean Rose & Unfiltered Sake

Unagi in a Blanket & Carboniste Pinot Noir Rose

Price Per Person: $100 per person

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

ACT FOUR: SEA SALT SOCIAL

a Master Class in SEA SALT by Master Mermmelier Kevin Joseph

WHAT TO EXPECT: An epiphany about sea salts, their essential minerals & electrolytes and nutritional benefits. Guests who elect to stay past Act One & Act Two, can take part in learning all about Sea Salt and making their very own Sea Salt Complex. In this 60 minute session guests will be able to choose from dozens of Sea salts and combine them in 4, 8 & 12oz vessels which they will take with them for use at home or to gift to others. A broad and deep understanding of various sea salts will be delivered as well as many insights as to the utility of them in our metabolic functions. Sea salt is becomes understood and appreciated as the natural, affordable, miracle health hack that it is. LEARN MORE HERE

Some of the sea salts used are from ancient / extinct oceans. Others from modern / living oceans. One is the rarest on earth. Sea salts as old as 500 million years old will be featured. Some local product may be featured. Others will come from near and far.

Why would this matter to anyone? Because creating a vessel containing a variety of sea salts to keep on hand in your kitchen at home will make it easy, convenient and inexpensive to get ALL of the essential minerals in a natural and bio-available manner, every day.

Price Per Person: 4 ounce $75 || 8 ounce $100 || 12 ounce: $125

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

* Wine served here will be a la carte.

AN ORIGINAL OF THE SPECIES

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

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

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

This has all been created by and will be presented by Master Mermmelier, Kevin Joseph, Chef/Owner/Creator of RAW LAB, LTLE FISH, EMPIRE OYSTER, NEW YORK OYSTER WEEK, THE OYSTERHOOD, OYSTERS UNLIMITED & more. Kevin is a Mermmelier, which is to be to oysters and seafood what a Sommelier is to wine.

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

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

TARGET PACKAGE PRICES

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

INDIVIDUALS

OYSTER FLIGHT*: $125

CAVIAR TRIP*: $125

MARINE CUISINE*: $100

SEA SALT SOCIAL: $75 - $125

*Includes wine pairings

ENTIRE PACKAGE: $425 - $475

THE DELIVERABLES

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

2 LIFE CHANGERS

1. UNDERSTANDING OYSTERS

   • How to ORDER, EAT & TASTE oysters

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

   • Principles in Wine Pairings with oysters

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

   UNDERSTANDING CAVIAR

   • How to ORDER/BUY, EAT & TASTE caviar

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

   • Principles in Wine Pairings with caviar

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

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

10 POINTS OF DISCOVERY:

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

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

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

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

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

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

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

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

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

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

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

EPICUREANISM™

A 22nd CENTURY CULINARY & HOSPITALITY PHILOSOPHY

This page articulateS OUR philosopHY

Interestingly, EPICUREANISM’S ORIGINAL MEANING is derived from the teaching of EPICURUS (341 BC - 270 BC). He was a GREEK PHILOSOPHER of great significance. His philosophy considered PURSUIT OF PLEASURE and AVOIDANCE OF PAIN as the HIGHEST GOOD. Epicurus’ influence on ROMAN STOICISM cannot be understated, however, ROMAN STOICS like MARCUS AURELIUS, SENECA & EPICTETUS considered VIRTUE man’s greatest possible achievement. Today’s EPICureans believe that to PURSUE PLEASURE & AVOID PAIN through the PURSUIT & PROVISION OF GREAT CUSINE & HOSPITALITY is as VIRTUOUS AS IT GETS.

EPICurean VALUES

• DINING on precious foods is a DIVINE & SACRED RITUAL. In this experience we strive to understood and appreciate what it took to produce, prepare and present both the food and the dining experience.

• Those preparing and presenting precious foods have a responsibility (and opportunity) to provide every detail possible about the products they are presenting to those who are paying for and consuming it. They understand that this is where VALUE CAN BE ADDED to any food / dining / hospitality offering.

• Understanding and appreciating the history, culture, cuisine, economy and ecology of the elements of dining / hospitality is a pathway to discovery, value, enjoyment and happiness.

• Sacred foods and dining experiences are best understood, appreciated and experienced with INTENTION and in the company of other EPICureans in an atmosphere where discussion and debate is supported.

• Seeking out these foods, curating this mindset, participating in these experiences and engaging in a never-ending quest to learn more about precious and sacred foods is a pathway to a great many treasures.

EPICureans COME IN TWO FORMS

1. Patrons / Guests / Consumers EXPERIENCING it

2. Hosts / Providers / Professionals DELIVERING it

At different times and places an EPICurean is both of these things.

EPICureans GIVE A “P”

We think that the greatest way to build value in ultra-premium / very expensive products often comes with a deep appreciation for and understanding of the 4 P’s.

PEOPLE + PLACE + PROCESS = PRODUCT

Epicureans are keenly interested in the 4 P’s when it comes to food. They are SEEKERS, in search of not just the story behind the food, but it’s significance. Of course this means there must be not just a complete command of all the details of the story but also in the skill of storytelling. Beyond that, complete transparency in the production methods, chain of custody, preparation and presentation is a must. Often there is a methodology or technique applied to foods that enhance what the food can do on the palate. This is true with fine wine or spirits as well.

On the Hospitality Side, there are 2 more P’s to consider.

PREPARATION + PRESENTATION + PERFORMANCE = PRESENCE

Epicureans are keenly interested in these P’s as well. This is where another form of art comes in; Culinary Arts & The Experience. It is also where Hospitality is exercised. Both are integral and exciting to the interested & interesting Epicurean. The sum of the first 3 P’s is a sense of PRESENCE in the guest. They FEEL present, and that is a gift. Ergo, GIFT & PRESENT are synonyms.

These elements compound on one another when combined. Additional value in experiencing / /delivering dining & hospitality is created and perceived in this way. This is the formula and the Holy Grail. As professionals, we design for it. As consumers, we look for, find, enjoy and reward it.

WHERE EPICureans FIND JOY

• EPICureans ARE SEEKERS. As consumers and professionals we are INSATIABLY CURIOUS about food / dining and hospitality. We are ALWAYS looking for ways to find, see, learn, give, share and understand MORE!

• We seek out BEST PRACTICES & BEST PRACTITIONERS for food & dining experiences. We find more value in dining where it delivers DISCOVERY.

• Our TRAVEL IS OFTEN INFLUENCED BY FOOD & DINING EXPERIENCES. We visit farms and wineries. We explore the history, culture, cuisine, economy & ecology of the sacred foods and artisanal production methods.

• EPICureans often VALUE FOOD & NUTRITION more than other things in life.

• We are more likely to be FANS OF CHEF & RESTAURANTS than of athletes or sports teams.

• EPICureans FIND MORE JOY IN CULINARY RELATED EXPERIENCES than in most other products, services and experiences

• Food & Dining experiences are often our LOVE LANGUAGE or status symbols for us.

• EPICureans are MINDFUL & INTENTIONAL with what they eat, drink and dine upon.

• EPICureans seek to deliver and experience hospitality that BORDERS ON OR CROSSES OVER INTO THE MYSTICAL.

EPICureanism IS A DINING STYLE, MODEL OR STRATEGY, NOT A CUISINE

EPICureanism employs are a different set of actions, habits, systems & operations than exist in traditional dining. There are generally 3 dining service styles:

1. A LA CARTE: No set time to come and go. Order what you like from a published menu. Price / Cost is variable based on what you order. VERY FLEXIBLE.

2. PRIX FIXE: Set time to come and go. Menu is set and published. Some substitutions may be possible. Price / Cost is set.

   NOT VERY FLEXIBLE.

3. OMAKASE: Set time to come and go. Menu is not set OR published. No substitutions are offered. Price / Cost is set.

   VERY RIGID / NOT FLEXIBLE.

EPICureanism uses an OMAKASE service style. This can be applied to any cuisine or combination of cuisines, within the same dining experience.

EPICureanism is a new and vanguard model because it is the first dining experience that uses OMAKASE service style and applies it to ANY cuisine, not just sushi. SUSHI is not OMAKASE. OMKASE is not a cuisine, it is a service style. Traditionally, the OMAKSE service has been applied ONLY to the cuisine we know as sushi. Until now.

EPICureanism WAS CONCIEVED AT RAW LAB

In 242 electric kitchen in Charleston, SC EPICureanism was discovered, nurtured, realized, polished and perfected. Learn more about that here: www.empireoyster.com/rawlab and on IG @Raw.Lab.Chs. Here the OMAKASE service style was fused with RAW BAR fare. Thus, it was a fusion of a service style (Ancient, Japanese, Oriental) with a cuisine (Modern, Euro/Merican, Occidental).This means that RAW LAB was the first fusion of a service style and a cuisine (other than sushi) instead of traditional fusion concepts that use an a la carte or prix fixe service style to deliver a fusion of two cuisines as expressed in the menu/dishes. Examples would include Asian/Cuban or French / Vietnamese cuisines.

EPICureanism IS NOT FOR EVERYONE

Nor should / could it be. It creates VALUE in accordance with its costs (for some) in time, money, attention and intention. It is also not for every occasion as some meals are built around conversations between guests who all know each other. In our case, most of the guests are meeting for the first time. While there is conversations between members of a party (a couple) and members of the group (all present) an emphasis is put on participating in a conversation with the Chef and all members of the group, not just those in your party. Its PARTICIPATORY. It’s SOCIAL. Its a SALON in the Age of Enlightenment & Renaissance meaning of the term, SALON. This is not ideal for members of a party who want to focus on each other rather than participate in a group experience.

EPICureanism IS A LIFESTYLE & A CULTURE

EPICureans LIVE such that eating & dining is a top priority. Some people collect cars. Others watches. Others Fashion. EPICureans collect & create EXPERIENCES WITH FOOD that are MYSTICAL & MEANINGFUL.

STAGES OF DEVELOPMENT

— SECTON IN PROGRESS —

UNDERGRAD MASTERS PHD & PROFESSIONALS

Foodies are Undergrads, majoring in Food & Eating.

EPICurious is an adjective describing people that are specializing in something in Undergrad in a way that sets them up for a specialized post grad program like Law School or Medical School.

EPICureans are in a Masters Program or getting a PhD in Cuisine. Their interests, expertise and experience extend well beyond eating and dining. They are conversational about all cuisine and fluent in a few. Typicaly the cook a lot too.

PROFESSIONALS are those who serve food and create hospitality for money. There are grades of expertise, experience and quality here, of course as NOT all Chefs or Restauranteurs operate at the same level. Some Chefs are not even foodies. Others are EPICureans defining and redefining what cuisine and hospitality means and where it is headed.

EPICureans are typically NOT engaged in the profession of serving food or in hospitality, rather they are extremely savvy consumers of both with a broad and deep experience with it across several or many cultures and continents. They can often be a journalist, photographer, Somm or other professional that is adjacent to food & hospitality, however.

FOODIES: “Really into food”.

EPICurious: Those coming to the realization that they really ARE interested in more than just good food, fine dining and interesting preparations and presentations in restaurants. They want to take their understanding, appreciation and use of food to the next level. They are starting to ask deeper and deeper questions and go down more and more rabbit holes.

EPICureans: Have gotten to that “next level”. They travel to dine. Prepare & present fine food at home. Read books about food and cooking. Keen to understand the history, culture, cuisine, economy & ecology of various food items and cuisines.

ANALOGY: An ornitholigist is a “bird scientist” who spent years studying birds. A bird watcher is a person who walk around in the woods looking for birds, documenting which species they’ve seen, observing their behaviours, habitat, ecosystem…etc. A person with a bird feeder in their back yard likes to look at birds that come to their yard.

YOU LIKE FOOD & APPRECIATE DINING? Great. You’re a foodie. If you are not at least a “foodie” its likely don’t value cuisine or uou have the most boring diet ever because “diet” and “weight management” are your top priority is that, which is fine.

FOODIES: Eat out a lot and appreciate great food. They often share time with friends in this way.

EPICUREANS: Eat out a lot AND source great product to use in their home cooking. They often entertain friends this way.

EPICurious people are those seeking to graduate from FOODIE to EPICurean.

FOODIES: Are interested in where their food comes from.

EPICUREANS: Want the whole story. The History, Culture, Cuisine

FOODIES:

EPICUREANS: Are more likely to be home cooks, really deeply into wine.

FOODIES:

EPICUREANS:

EPICUREANISM™

HOW EXACTLY IS IT DIFFERENT & UNIQUE?

EPICUREANISM IS A FUSION CONCEPT, NOT OF TWO CUISINES, BUT OF MULTIPLE CUISINES & SEVERAL SERVICES STYLES.

Each of these styles / menus comes with some PROS & CONS. What we’ve done if pick all of the things we think are PROS and removed all of the things we think are CONS for the perfect experience…for us…and people like us. Of course, nothing about what we do is ideal for everyone, or certain gatherings or circumstances. Consider who you are dining with and how much privacy you want in your conversation when considering dining in this way. But for certain people and occasions its UNPRECEDENTED & HIGHLY REWARDING. Below you’ll find some insight on what we mean.

SERVICE / MENU STYLES

Modern SERVICE STYLES for FINE DINING are…

—————— MODERN / EUROPEAN / OCCIDENTAL ———————

A LA CARTE

PRIX FIXE

CHEF’S MENU

—————— ANCIENT / JAPANESE / ORIENTAL ———————

OMAKASE

———————————-

ANOTHER PERPECTIVE

AND ANOTHER ONE

EPICureanism IS NOT confined to the rigid tools, systems & operations needed for serve hundreds of people a consistent menu in a restaurant setting. Nor is it limited in the ways traditional Omakase service has been executed.

TRADITIONAL DINING IS 3D

FINE DINING HAS BEEN DELIVERED IN 3 DIMENSIONS SINCE THE INVENTION OF THE MODERN RESTAURANT / FINE DINING

1. SERVICE

2. FOOD

3. ATMOSPHERE

Today it is easy to take all of this for granted, but the modern restaurant and fine dining at scale, for the masses, was not born until the late 19th Century in Europe. Enter, ESCOFFIER, THE MOTHER SAUCES & THE BRIGADE SYSTEM. That was all very interesting for 100 years. Now we have seen adaptations and tweeks, of course, but the general business model and operational techniques have been relatively static. Until now.

EPICureanism = 10-D DINING

That’s right. Plus or minus, we are delivering an experience in 10 dimensions, not 3. Its not a gimmick. Its not theory. We did it for 4 years and 1000 services at $340 a seat, pre paid, at RAW LAB in Charleston, SC. And we maintained 4.9 Stars on RESY the entire time. This is real. RAW LAB is the proof. So, how do we do it?

USE OF SPACE

Any space we present in is limited to 20 guests at a time. The experience is intimate. The chef is preparing and presenting from the center of a U Shaped “Bar” that is built for the event. Guests face one another. There are NO TABLES, just one common table. EVERYONE winds up in a conversation with the Chef (the entire time) and each other! That makes it…

…A SALON

A “SALON” in the traditional meaning of the word, minus any sense “bougie-ness” or any connotation of superiority or arrogance.

CHOREOGRAPHY

This use of space allows for much of our presentation to be choreographed with music, lights, movements and much more.

EDU-TAINMENT

It becomes more like a TED TALK than a Tasting Table or Chefs Counter. Our model and style makes if fun to learn cool things that are really useful.

DE-MYSTIFY & INSPIRE

Michelin Stared Restaurants MYSTIFY you with processes you could never duplicate at home. That’s fun and cool. Like being given a fish. Our goal is to show you EXACTLY how you can do what we are doing and thereby inspire you to source and serve as we are when cooking and entertaining at home, where you dont have a professional staff and a kitchen full of professional equipment. So, WE TEACH YOU HOW TO FISH!

WINE SERVICE

Our fusion style allows for a totally different way of experiencing wine. We call it WINE TRAVEL. You’ll sacrifice quality for quantity, but you’ll taste unusual wines from all over the world. And you can always add a bottle of something spectacular for you to enjoy by yourself.

NUTRITION FORWARD MEAL

There is no shortage of traditional restaurants that will fill you with fat, salt and sugar. Not us. We focus on how to get the most nutrients and fewest toxins out of the best mix of protein, vegetables, and carbs with the fewest unnecessary calories as possible.

TIMING

Everyone eats the exact same thing at the exact same time, kind of like Omakase or Chef’s Menu service styles. This leads to shared experiences, debate and learning.

ONLY VANGUARD BEST PRODUCT & PRACTICES FEATURED

There is no room for any compromise here. This is not a $75 Omakase with a $250 bill at the end because you did the “add ons”. There is no “Bait & Swtich”. This is ALL IN and TOP SHELF product from the get go.

FUN DINING OVER FINE DINING

Why deal with stodgy white table cloth dining rooms when you want to be able to stand and cheer or laugh out loud. And you will. This is more like a FUN dinner party at a friend’s house than FINE dining.

NO WAITERS

The Chef is your server. So, when you ask a question, you get the truth. Even in great restaurants, waiters often don’t know where product is coming from or they lie to guests. We are not a great restaurant. We offer something of an entirely different genus and species.

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

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

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

EPICureanism™ IS HEALTHY, delicious and unpretentiouS. IT IS A DISCUSSION, or a “SALON”, NOT A LECTURE. WE present IT in fine hotels, resorts, clubs, communities OR PRIVATE HOMES.

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

WHAT IS A SALON? .

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.

DINING IN 6 DIMENSIONS

The MAGIC OF RAW LAB is that it createD the opportunity, not just to dine, but to do so in 6 DIMENSIONS. WE CAN NOW APPLY THIS TO ANY SPACES AT HOTELS, RESORTS, COUNTRY CLUBS & MIXED USE DEVELOPMENTS VIA…

EPICureanism™

www.EPICureanism.life

EPICureanism is RAW LAB, on the road. RAW LAB is where we designed for and discovered some amazing opportunities not just for food and hospitality but fur learning and fun and so much more. ISo, this not a statement of superiority. Rather, we have come to understand it as a fact that RAW LAB presented an alternative to traditional fine dining options that is simply different from the traditional model. Different…as listening to U2 on the radio vs seeing them at The Sphere. As different, as watching football on TV vs skiing 3’ of powder through an Aspen Grove at 10,000’. Not for everyone. Everything for a few.

When that is a fit for a person and their circumstances (they have the time, money and attention to give it), EPICureanism is magical and the return on the investment of time, money and energy is magnificent. When it is NOT a good fit, it is NOT a good idea. Simple. Like anything else. How to know? Here is your guidance in three forms: WHAT IT IS & ISNT || IS IT FOR YOU || VALUE PROPOSITION

The truth is that RAW LAB created a paradigm shift in how fine dining service can be modeled and how it is executed. Now, we are seeing what happens when you take that show on tour. As RAW LAB evolved and matured it has become clear to all that this singular collection of facts not only solves problems but creates new opportunities in ways traditional restaurants simply cannot. They are a Porsche. We are a Jeep. Or vise versa. It doesn’t matter which is which…they can do things we cannot. We can do things they cant. Which one do you want or need? This is the question! Can’t wait to see what delivering EPICureanism 10, 50 or 100 times teaches us.

EPICureanism will be a culinary expedition through time and space. A TED Talk, for dinner, but without it being a lecture or presentation and much more of a conversation between everyone in the room. Kinda, no, exactly like a Salon, in the traditional meaning of the word. Its more adventure or expedition than meal and in that end it feels more like travel than eating. You’ll need and use all of your senses and the better part of 2-4 hours. Seeing, touching, tasting, hearing and smelling are the tools. They are PHYSICAL. Our goal is the 6th Sense. We’ll lead you to FEEL certain things. That’s METAPHYSICAL! That’s the mountaintop.

You’ll experience moments of potentially uncomfortable uncertainty, anxiousness and relief. There will be an epiphany or two and you’l be surprised over and over again. You’ll benefit immensely from paying close attention to it all which is both the test and the reward. You’ll miss a lot too. It’s non-stop!

We didn’t know this was what would happen when we started RAW LAB but we do have a good idea what to expect with EPICureanism….A LOT of the same kinds of fun and success, excitement and joy. As we have discovered this, we have been articulating it. It’s gotten really clear now.

DINING IN 6 DIMENSIONS is possible through the existence of…

2 CORE CHARACTERISTICS which created the opportunity for us to develop

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

5 PILLARS that support the delivery of at least

6 DIMENSIONS which bring home

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

2 CORE CHARACTERISTICS…

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

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

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

    FUSED WITH

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

• The USE OF SPACE

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

  • Makes every seat the best seat in the house.

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

  • Creates intimacy between guests and guests & chef.

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

1. 4 UNIQUE FEATURES

2. 5 PILLARS

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

4 UNIQUE FEATURES

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

1. PARTICIPATION & ENGAGEMENT

2. LE SALON

3. Choreography & THEATER

4. Atmosphere, ENERGY & ESCAPE

PARTICIPATION & ENGAGEMENT

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

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

We are not a restaurant. We are what happens when you remover the RAW BAR from the SEAFOOD RESTAURANT and ELIMINATE THE RESTAURANT. We have a tiny staff and a tiny space so that we can do what WE WERE BORN TO DO which pleases but a few. We ARE NOT FOR EVERYONE. Hell, we are not a good fit for almost anyone, most of the time. We appeal to those outliers, misfits, enthusiasts, creatives and romantics that endeavor to be participant to a journey and experience, they are very much a part of. The most interested & interesting will always be the most influential. It is they we seek. They’ll always participate and engage as they are inclined find enchantment in the spaces between the details. They are of a certain personality type, inclined to be genuinely curious and open taking a journey that might challenge some assumptions they’ve held long and dear.

LE SALON

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

CHOREOGRAPHY & THEATER

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

VIBE: ATMOSPHERE, ENERGY & ESCAPE

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

5 PILLARS…

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

1. Oyster Flight

2. Caviar Trip

3. Wine Travel

4. Marine Cuisine

5. Sea Salt Complex

OYSTER FLIGHT

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

CAVIAR TRIP

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

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

WINE TRAVEL

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

MARINE CUISINE

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

SEA SALT COMPLEX

Through our meal we’ll feature at least 10 Sea Salts. Some are from ancient / extinct oceans. Others from modern / living oceans. Sea salts as old as 500 million years are used. Some are from here. Others from near. Others from as far, far away in both time and space. You’ll benefit from the 80+ minerals found in Sea salts vs dead, factory produced table salt, which is high in sodium and essentially, metabolically, useless (minus the iodine). Table salt, in excess, can be damaging to your health as well, and is very often over-used in restaurants as a way to make people order more drinks. Sea salts are natural, highly soluble and most often produced by artisans. We make it a point to remind our guests that we are 70% water (7-8% of which is blood). All of that water in our body (and all of our blood) is, in fact, “salty”.

Consider these facts…

WATER IN HUMAN BODIES: 0.4% salt. 0% of the water in our bodies is free of salt, or “fresh water”.

HUMAN BLOOD: 0.8% Is about 1/3 as saline as sea water. 0% of the blood in our bodies is free of salt.

SEA WATER: 3.0-3.2% Salt

BAY WATER: 1.0-2.5% Salt

BRACKISH WATER: .1-1.0% Salt

FRESH WATER: 0% Salt

So, the water in our bodies is like the brackish water in the delta (where the river meets the bay or ocean) at low tide. All of it, mildly salty. The blood in our body is like the water in the same locations, in flood tide…significantly saltier. THEREFORE IT IS A FACT THAT OUR BODIES ARE MADE, MOSTLY, OF SALT WATER. MORE SPECIFICALLY, BY THE NUMBERS, WE ARE BRACKISH CREATURES. This being said, the salinity of water and blood in the human body is comparable to that of Sea Lions, Dolphins and Whales (Sea mammals). Finally, there is a 98% match between human blood plasma and seawater.

So, we are, in fact, SALT WATER CREATURES! Fueling your body with natural, highly-soluble, mineral & electrolyte rich sea salt from near and far (in time and space) is key to vitality and enhanced metabolic function in both the physical and metaphysical plane.

6 DIMENSIONS…

2 CORE CHARACTERISTICS + 4 UNIQUE FEATURES allows for 7 DIMENSIONS. They are:

1. FOOD

   • Product, Preparations, Presentation

2. SERVICE

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

     • RESULT: Guided Discovery & Trust

3. ATMOSPHERE

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

     • RESULT: Presense & Surprise, Spells Cast & Held

4. DISCOVERY

   • Demystify Seafood & Empower Patrons, Bust Myths,

     • RESULT: Presense & Edu-Tainment

5. CHOREOGRAPHY

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

     • RESULT: Presence & Surprise, Spells Cast & Held

   • Of Dishes

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

6. SOCIAL

• Engagement between guests is forced, requires and rewarded

  • RESULT: Presence & Bonding

20 + POINTS OF DISCOVERY

2 CORE CHARACTERISTICS + 4 UNIQUE FEATURES + 5 PILLARS allows for 20+ POINTS OF DISCOVERY. They are:

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

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

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

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

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

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

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

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

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

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

11. LOBSTER BISQUE - Ultra-Chunky Style - RARE

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

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

14. CHILLED SALAD FORK - RARE

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

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

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

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

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

20. SOUNDTRACK - Highly curated playlists have been created and choreographed to dozens of moments, treatments and actions. Music is critical to the performance. Very little of it will be familiar to you. Lots of songs in languages other than English. - SINGULAR

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

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

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

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

BACK TO RAW LAB PAGE

LOCATION

99 South Market Street, Charleston, SC 29401