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

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.

WE DELIVER THIS CULINARY EXPERience / master class IN 4 MODULES

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

CONTENTS

BRIEF OVERVIEW

Who, What, When, Where & Why

THE PROGRAM

master class IN 4 MODULES

DEEP DIVE

Details & RABBIT HOLES

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

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. 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 ACT. FOOD IS OUR MOST PRECIOUS COMMODITY. IT 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.