EPICureanism @ Sims House
EPICureanism @ Sims House
AN ENTIRELY NEW DINING PARADIGM
MENU + RESERVATIONS
EPICUREANISM IS NOT A TYPICAL DINING EXPERIENCE
IT IS “DINNER & A SHOW” DELIVERED IN 3 “master class” MODULES
OYSTER FLIGHT™ SALON DE CAVIAR™ MARINE CUISINE™
@ SIMS HOUSE @ JUPITER, FL
A RESIDENCY WITH CHEF KEVIN JOSEPH OF EMPIRE OYSTER & RAW LAB
THURSDAYS THROUGH JUNE
ONE SEATING @ EXACTLY 6:47PM
9 COURSES / 9-12 WINES
$225 PER SEAT +++
MENU + RESERVATIONS
<< VIDEOS BELOW HELP PAINT THE PICTURE >>
DETAILS
EPICUREANISM™ IS RAW LAB…ON THE ROAD!
THIS IS NOT…
A TASTING MENU
A CHEF’S TABLE
A LECTURE
ANOTHER COOKING CLASS
THIS IS…
DINNER & A SHOW
A TED TALK THAT YOU EAT
FUN, SOCIAL, INTERACTIVE & PARTICIPATORY
A CULINARY CONVERSATION & ADVENTURE
MENU + RESERVATIONS
EPICUREANISM™ WAS DEVELOPED BY THE CREATOR OF RAW LAB WHICH WAS A BRICK & MORTAR, OMAKSE STYLE RAW BAR EXPERIENCE OPERATING in Charleston from 2021 - 2006. RAW LAB WAS A ONE OF A KIND culinary/experiential laboratory. $340 per seat. 4 hours. 4.9 stars on resy. OVER THOSE YEARS WE CAME TO SEE THAT THE VALUE OF WHAT WE WERE PRESENTING HAD OTHER APPLICATIONS. THE RAW LAB INSTAGRAM WILL LIKELY GIVE YOU A FEEL FOR THE DISCOVERY, ENGAGEMENT, VIBE, PRODUCT, SERVICE & EXPERIENCE WHICH EPICUREANISM™ WILL DELIVER.
GUESTS WILL ALSO ENJOY WHAT WE CALL WINE TRAVEL™
EPICUREANISm™ is A COLLECTION OF FUN & SOCIAL “MASTER CLASSES” DESIGNED FOR THOSE WHO SEEK A NEXT LEVEL CULINARY EXPERIENCE, particularly WITH SEAFOOD. GUESTS ENGAGE IN AN ELEVATED understanding, appreciation AND mastery of MARINE CUISINE™ & DELICASEAS™. THE PROCESS & PROGRAM busts myths, ANSWERS QUESTIONS AND REVEALS BEST PRAcTICES FOR SOURCING PRODUCT, COOKING AT HOME & ORDERING IN RESTAURANTS.
@ THE SIMS HOUSE WE’RE OFFERING A “LAND/SEA MENU”
VIEW ENTIRE MENU HERE
BY DESIGN, EPICureanism™ IS NOT a typical dining experience. IT IS DINNER WITH A “SALON” FORMAT oR STYLE. it MOST REWARDING FOR "EPICUREANS aka SOPHISTICATED DINERS, home cooks & THE CURIOUS GOURMET KEEN ON A HIGHLY PARTICIPATORY EXPERIENCE. IT COMBINES AN experiential LEARNING & dining model AND FOCUSES ON FOODS THAT OFTEN MYSTIFY, CONFUSE OR INTIMIDATE.
MENU + RESERVATIONS
““...the most innovative dining experience I have ever had...Dinner as performance art, and you’ll never look at an oyster (or caviar) the same way again.””
EPICureanism™ IS FUN, SOCIAL & PARTICIPATORY. ITS FUNCTION IS TO refinE YOUR UNDERSTANDING & APPRECIATION OF fine & EXPENSIVE SEAfood AS IT REVEALS YOUR true preferences and value propositions FOR THESE PRODUCTS.
EPICureanism™ is HEALTHY, delicious and unpretentiouS. IT IS A DISCUSSION, NOT A LECTURE. WE present IT in fine hotels, resorts, clubs, communities, PRIVATE HOMES. AND THE SOUNDTRACK BRINGS A VIBE!
“Traditional seafood tastings, pairing events and fine dining “GIVES YOU A FISH” so you can eat well today. EPICureanism™ teaches you HOW TO FISH so you can EAT WELL, FOREVER!”
“The Delta between Eating & Dining is Discovery & Experience”
MORE DETAILS
WHAT, WHO, WHEN, WHERE, WHY & HOW
ACTS ONE - THREE
Four acts or sessions will be presented back to back over about a 1.5 hour period.
OYSTER FLIGHT™
SALON DE CAVIAR™
MARINE CUISINE™
MAJOR BONUS: WINE TRAVEL, a completely different way to present a collection of wines with a meal
WHAT
EPICureanism offers a framework that helps our guests to better understand and enjoy delicate and expensive seafood like raw oysters and caviar. Most simply said, you will learn some really valuable things which you can use for the rest of your life!
GUESTS WILL…
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 their existing ideas, preferences and methodologies
CONSIDER THIS: Many of you have FOUND YOUR VALUE PROPOSITIONS AND PREFERENCES WITH other expensive items. THink wine, cheese, hotels, fashion, AUTOS…etc. Isn’t it time to do the same with expensive seafoods?
WHO
This is A GOOD FIT For those who…
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.
Are 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. Chef’s Tables. Tasting Menus.
Keen to learn from and with others.
EPICUREANISM 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”.
HOW
GUESTS @ RACHEL’S WILL…
Set aside 1.5 hours of your full, undivided attention. 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 ( interested in finding ways to avoid toxins, maximize nutrients and optimize enjoyment from expensive seafoods.
8pm SEATING: A curtain will provide privacy for our group between our dining area and the rest of the club.
10pm SEATING: The curtain comes down.
WHERE
Wasabi Rhizome imported from Japan for each event. Fresh grated a la minute for oysters and more. LIFE CHANGER!
The EPICureanism program is delivered at Hotels, Resorts, Private Clubs, Communities & Restaurants. In June of 2026 we’ll be presenting it at Rachel’s @ Palm Beach, FL on Saturday nights.
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.
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.
““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.””
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 PROGRAM
Kevin & Jacques in La Paz, Mexico, 2025
ACTS ONE - FOUR
Four acts or sessions will be presented back to back over about a 4 hour period. Each are detailed below or at the links provided here:
MAJOR BONUS: WINE TRAVEL accompanies the 4 Acts, when done all together. YEAH, ALL WINE IS INCLUDED!
“We protect what we love.”
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)
“Always go a little further into the water than you feel you’re capable of being in. Go a little bit out of your depth. And when you don’t feel that your feet are quite touching the bottom, you’re just about in the right place to do something exciting.”
ACT 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)
“Your body isn’t a temple, its an amusement park! Enjoy the ride!”
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)
“Everything in moderation, including moderation.
”
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. RAW LAB was NEVER a restaurant, it was, in fact, a laboratory for the development and refinement of a singular a culinary experience revolving around “Seafood”. It worked. EPICureanism is some of that, distilled into a mobile presentation, like a touring company for a hit broadway show.
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 West Palm Beach, 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 12 Acts, or courses, 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.
“Don’t explain your philosophy. Embody it.
”
THE DELIVERABLES
These skills and understanding consistently change the lives of those we edu-tain.
2 LIFE CHANGERS
UNDERSTANDING OYSTERS
How to ORDER, EAT & TASTE oysters
How to identify the qualities / characteristics of various varieties & find your personal preferences which will inform how your order and enjoy oysters, to their greatest potential, for the rest of your life
Principles in Wine Pairings with oysters
A brief examination of the history, culture, cuisine, economy and ecology of oysters, and why it all matters
UNDERSTANDING CAVIAR
How to ORDER/BUY, EAT & TASTE caviar
How to identify the qualities / characteristics of various varieties & find your personal preferences which will inform how your order and enjoy caviar to, its greatest potential, for the rest of your life
Principles in Wine Pairings with caviar
A brief examination of the history, culture, cuisine, economy and ecology of caviar, and why it all matters
NOTE: The tools, tactics, theory and philosophies for understanding and appreciating both oysters and caviar are similar in form and function to those of wine. What almost any sophisticated EPICurean has learned (many times over) about wine are relatable and useful for understanding and appreciating both oysters and caviar. Oysters and caviar are marine / aquatic grapes. They have Merroir, vs Terroir and getting to the essence of that requires some guidance, skill and expertise. This can be learned and understood in one hour and applied to appreciating and understanding both for a lifetime. And understanding these DelicaSEAS is a keystone skill in the quiver of any Gourmand. Therefore, to the right audience, the value of this information is worth 10x what we are charging for it.
“The object of life is not to be on the side of the majority, but to escape finding oneself in the ranks of the insane.
”
10 POINTS OF DISCOVERY:
ROOT - Fresh Grated Horseradish Root (a la minute) on an oyster - SINGULAR / RARE
RHIZOME - Fresh Grated Wasabi Rhizome (a la minute) on an oyster - SINGULAR / PRICELESS
TOUCHING - Holding / Feeling / Grating a Wasabi Rhizome with the Oroshiki (Wasabi Grater) - SINGULAR / RARE
PERFECT PAIRING - Perfection in a French Mignonette (explained) which delivers the most famous and oldest pairing of all time (Salt & Pepper) in the most elegant, obvious and simple way but is generally impossible for any Raw Bar or Restaurant using table service / platter service style to deliver - SINGULAR
SMOKIN’ - Cold Smoked Oysters (with its own sound and light show)…and cold smoked caviar as well - SINGULAR / PRICELESS
SPIRITED PEARLS - Molecular Gastronomy + Spirit + Agent = MAGIC! SINGULAR / PRICELESS
SEEING IT ALL - Watching everything made, live, in real time - SINGULAR
PORRON - Txocolina enjoyed the Basque Way, from The Porron with coaching for extra style, grace and aplomb - RARE
COACHING & GUIDANCE - Where else can you dine WITH the Chef for the entire experience, ask questions, hear his answers to other peoples questions…etc - SINGULAR / PRICELES
SOUNDTRACK - Highly curated playlists have been created and choreographed to dozens of moments, treatments and actions. Music is critical to the performance. Very little of it will be familiar. - SINGULAR
WINE TRAVEL This is how we span the globe with wine through the Oyster Flight & Caviar Trip. 9 wines from the 6 wine producing continents are presented including a premium Sake will be paired with oysters & caviar. These will be small pours…about 1.5 oz of each.
EPICureanism @ The Ivens Portuguese
EPICureanism @ The Ivens Portuguese
EPICUREANISM
Convidamos o The Ivens a associar-se a nós na apresentação do EPICURISMO @ CRUDO BAR em 2026.Esta é uma oportunidade para envolver e encantar os hóspedes mais interessantes e interessados do mundo através de uma experiência gastronómica única. Esta página apresentará o programa.
VISÃO GERAL
Quem, O Quê, Quando, Onde e Porquê
ANÁLISE DETALHADA
Detalhes e especificidades do PROGRAMA
VISÃO GERAL
EPICUREANISM é um seminário culinário, master class e mais QUE GOSTARÍAMOS DE APRESENTAR EM PARCERIA COM O IVENS em 2026. O PROGRAMA É uma oportunidade para os nossos convidados (E A SUA EQUIPA DE COZINHA) explorarem e reexaminarem a sua compreensão e preferências por mariscos raros, preciosos e caros. Não é uma palestra, MAS SIM uma conversa divertida, inteligente e atual sobre o que os mariscos significam, de onde vêm, porque isso importa e como compreender as suas preferências e propostas de valor relativamente a estas proteínas raras, delicadas e dispendiosas. PRINCIPALMENTE, É CONCEBIDO E COMERCIALIZADO PARA A GERAÇÃO Z E OS MILLENNIALS.
VEJA PARA ENTENDER
Esses curtas-metragens são apresentados para dar ao leitor uma ideia muito clara de como o EPICureanism é apresentado. O RAW LAB foi o “laboratório culinário” que serviu como campo de testes para o EPICureanism. Há dois estilos de narrativa bem diferentes aqui.
O QUÊ:
EPICureanism é um seminário culinário concebido para envolver e encantar consumidores de luxo nos melhores hotéis e resorts do mundo. Esta é uma Experiência Culinária de 5 Estrelas focada naquilo a que chamamos Cozinha Marinha. O EPICureanism foi concebido para hotéis e resorts de elite que servem alta gastronomia e para os seus hóspedes que viajam para jantar ao mais alto nível. Chamamos a estes hóspedes Epicuristas. Os detalhes específicos do programa são apresentados abaixo. O EPICUREANISM não é uma “Aula de Culinária”, é mais como uma “Master Class” focada em orientar os hóspedes para uma melhor compreensão e apreciação de ostras, caviar, sal marinho e Cozinha Marinha.
Para os nossos parceiros HOTÉIS & RESORTS, o programa oferece:
Hóspedes: Especialmente a Geração Z e os Millennials, que valorizam a comida e as experiências mais do que o dinheiro, considerarão isto particularmente apelativo. Influenciadores serão atraídos pelo conteúdo e pelas histórias que proporciona. Conteúdo: Para as suas equipas de redes sociais utilizarem. História: Para os seus profissionais de marketing e RP partilharem. Formação de Equipa: Já formámos equipas em hotéis como o The Waldorf Astora @ NYC, Faena @ Miami e The Peninsula @ NYC.
Para os HÓSPEDES, o programa oferece:
Uma oportunidade inteligente, divertida e moderna de desenvolver uma compreensão e apreciação elevadas de marisco premium de luxo (Cozinha Marinha & DelicaSEAS). As ferramentas e técnicas que permitirão aos consumidores descobrir as suas preferências pessoais em relação a ostras, caviar, cozinha marinha e harmonizações vínicas para cada um. Isto informará e orientará a forma como adquirem estes produtos para consumo em casa e como os pedem quando comem fora. Capacitar os consumidores para navegar entre fábulas, fraudes, mitos e greenwashing, de modo a estabelecer onde encontram valor e verdade em mariscos de luxo dispendiosos. O bom, o mau e o feio no que diz respeito ao marisco. O que é / não é seguro, saudável, sustentável ou responsável? Quais são as perguntas a fazer, sinais de alerta, sinais positivos…etc.? Uma compreensão e apreciação profundas e abrangentes do papel do Sal Marinho no sabor, saúde, bem-estar e vitalidade.
ONDE:
Gostaríamos de apresentar o EPICureanism no CRUDO BAR @ The Ivens em 2026.
Desde 2011, temos prestado serviços, realizado seminários e formação de equipas em destinos de topo em todo o mundo: Resorts, Clubes Privados, Comunidades Residenciais, Yacht Clubs, Hotéis de Luxo e Restaurantes de Referência. O conceito foi desenvolvido, executado e comprovado em mercados como Nova Iorque, The Hamptons, Newport, RI, The Palm Beaches, Miami, FL, Sarasota, FL, Napa, CA, Denver, CO, Atlanta, GA, Houston, TX, Dallas, TX, Charleston, SC e outros, tanto em contextos públicos como privados e semiprivados. O Crudo Bar é um espaço onde já estivemos, mas onde não tivemos a oportunidade de experimentar o serviço. No entanto, pudemos constatar que o espaço responderia facilmente às necessidades do seminário. Está, de facto, concebido e construído de uma forma que não é muito diferente do nosso Raw Lab em Charleston, SC.
CRUDO BAR @ The Ivens
RAW LAB @ Charleston SC. 2025
QUEM:
A PARCERIA COM O IVENS CRIARIA uma programação interessante e seria uma ferramenta eficaz para recompensar hóspedes fiéis e atrair novos clientes.
CRIADOR & PRODUTOR:
Concebido e apresentado por Master Mermmelier, Kevin Joseph para pessoas bem viajadas que procuram mergulhar profundamente na Marine Cuisine & DelicaSEAS. Kevin está agora a apresentar estas experiências em destinos de topo em todo o mundo: Estes incluem Hotéis & Resorts de Luxo, Clubes Privados, Comunidades Residenciais de Luxo, Resorts de Praia, Clubes Náuticos e Restaurantes de Excelência. IMPRENSA BIO FILMES
CONVIDADOS:
EPICureanism é uma excelente opção e uma ótima relação qualidade-preço para quem gostaria de aprender mais sobre ostras, caviar e Cozinhas Marinhas. Ao dizer “aprender mais” não queremos dizer “ver novas apresentações”, queremos dizer compreender de onde vêm estes alimentos, navegar pelos mitos e, mais importante ainda, dominar as ferramentas e táticas necessárias para encontrar as suas preferências pessoais em termos de qualidade, preço e sabor, que os acompanharão para o resto das suas vidas.
PORQUÊ:
PARA HOTÉIS:
EPICUREANISM oferece a hotéis e resorts a oportunidade de proporcionar programação significativa aos hóspedes. Atraírá novos hóspedes e dará aos hóspedes fiéis uma razão para regressarem. Cria procura por quartos e também fornece uma ferramenta de formação para a sua equipa culinária. Conteúdo e narrativa são benefícios adicionais que podem ser utilizados para marketing e publicidade de uma forma que ajuda a posicionar um hotel como um destino culinário.
PARA OS HÓSPEDES:
Os hóspedes recebem mais uma razão para visitar ou revisitar os nossos parceiros hoteleiros. É-lhes oferecido um novo produto, serviço e experiência que lhes proporcionarão uma melhor compreensão e apreciação das VERDADEIRAS VARIÁVEIS que irão orientar as suas escolhas de marisco em casa, no peixaria ou num restaurante. Os hóspedes aprenderão a ver para além do “greenwashing”, fraude e ficção tão frequentemente utilizados por aqueles envolvidos na produção, distribuição e apresentação de marisco. Os participantes obterão uma imagem clara das suas preferências e das propostas de valor para a obtenção e encomenda de produtos de marisco de luxo, desfrutando de harmonizações de vinhos e aprendizagem experiencial.
QUANDO:
Gostaríamos de estabelecer uma parceria em 2026. Desde 2011, elementos do EPICureanismo têm demonstrado encantar e envolver os Epicuristas, Gastronómicos e Foodies mais interessantes, interessados, influentes, afluentes, bem viajados, bem alimentados e sofisticados. Desde 2021, tem sido refinado e polido para oferecer um valor extremo através das operações do RAW LAB, em Charleston, SC.
ANÁLISE APROFUNDADA
Abaixo encontram-se os detalhes específicos da filosofia, do programa e da OPORTUNIDADE.
O EPICurismo foi desenvolvido ao longo dos últimos 15 anos e aperfeiçoado no RAW LAB, em Charleston, Carolina do Sul, desde 2021.
TOWN & COUNTRY MAGAZINE – Dezembro de 2022
A Editora de Viagens, KLARA GLOWCZEWSKA, acerta em cheio aqui:
“O Raw Lab, um espaço discreto perto do City Market de Charleston, apresenta-se como o único raw bar omakase do mundo e foi a experiência gastronómica mais inovadora que alguma vez tive, sob a direção do chef e ‘mermmelier’, Kevin Joseph («Sou para as ostras o que um sommelier é para o vinho»). Há um único serviço por noite, com a duração de três a quatro horas, para um máximo de 12 pessoas: nove pratos, serviço contínuo de [vinho] e bandas sonoras que vão mudando ao longo da noite. Um jantar como arte performativa — e nunca mais olhará para uma ostra (ou para caviar) da mesma forma.”
UMA FILOSOFIA CULINÁRIA
O EPICurismo é uma solução para a crescente confusão dos consumidores entre preço e valor no segmento de marisco e hospitalidade de luxo. O EPICurismo desmonta mitos, oferece esperança e orienta os consumidores para longe de toxinas, práticas de greenwashing e outras armadilhas.
“A restauração tradicional de alta cozinha, os menus de degustação e os eventos de gastronomia e vinho DÃO-LHE UM PEIXE.
O EPICurismo ENSINA-O A PESCAR!”
EPICurismo — uma nova forma de compreender o “Marisco”
O EPICurismo é uma nova forma de compreender o “marisco”. Com o aumento dos preços dos melhores produtos, torna-se cada vez mais valioso saber identificar fraude, greenwashing e exageros de marketing.
Embora o marisco seja intrinsecamente saudável, existem cada vez mais toxinas em determinados produtos. Há também consequências humanas e ambientais decorrentes de “más práticas” na pesca e na aquacultura. Infelizmente, essas más práticas são hoje mais frequentes do que nunca.
Então, como evitar o que é prejudicial, encontrar o que é bom e compreender as suas preferências com base nos seus próprios valores?
Nós mostramos-lhe exatamente como fazê-lo.
PROBLEMAS
Os mitos e a fraude proliferam no supermercado, na peixaria e no restaurante. As fontes de informação centralizadas, imparciais e a apresentação autêntica dos factos são extremamente limitadas.
Os mariscos mais caros são frequentemente considerados perigosos, burgueses, pretensiosos ou um desperdício de dinheiro quando, na realidade, podem estar entre as opções mais seguras, saudáveis, acessíveis, nutritivas e inteligentes na alimentação — ponto final.
SOLUÇÃO: EPICurismo
Levamos esta solução àqueles que aspiram a ultrapassar o rótulo de “foodie”. São os EPICuristas e gourmands que desejam saber cada vez mais sobre as Pessoas, os Lugares e os Processos que criam os Produtos que consomem.
Talvez seja um cozinheiro caseiro.
Talvez seja um chef privado.
Talvez simplesmente se preocupe profundamente com o que come, de onde vem, o que REALMENTE contém… e o que NÃO contém.
Se isso lhe soa familiar, então o EPICurismo é o seu caminho para compreender e apreciar a COZINHA MARINHA & as DelicaSEAS de uma forma que irá informar e orientar a forma como seleciona, encomenda e consome bivalves, caviar, peixe, algas e outras criaturas e plantas marinhas para o resto da sua vida.
O EPICurismo oferece as ferramentas e os métodos para fazer escolhas informadas de marisco, alinhadas com as suas preferências e valores, segundo os seguintes critérios:
Sustentável
Saudável
Acessível
Responsável
Cativante
Delicioso
As escolhas que mais cumprirem estes critérios serão, provavelmente, as mais dispendiosas.
Outros parâmetros incluem:
Seguro
Marinho
Aquacultura
Responsabilidade
Tecnologia
São mais um conjunto de métricas a considerar.
Ideias INTELIGENTES são PARTILHADAS.
O EPICurismo proporciona uma compreensão ampla e profunda de alguns dos alimentos mais caros e frequentemente mal compreendidos: ostras, caviar, marisco e sal marinho.
Uma apreciação inteligente, informada e duradoura destes produtos é alcançada através da nossa experiência. O EPICurismo oferece ferramentas, táticas, competências, perspetiva, recursos, conhecimento e compreensão que já provaram ser transformadores na vida dos nossos convidados.
A ORIGEM DA ESPÉCIE
Os princípios do EPICurismo foram aperfeiçoados no RAW LAB, em Charleston, Carolina do Sul. Este conceito de fusão tem sido um enorme sucesso como experiência de Raw Bar em estilo Omakase, composta por 10 momentos, desde fevereiro de 2022.
O RAW LAB continua a ser a primeira (e única) fusão histórica entre um estilo de serviço (Omakase) e uma cozinha (Raw Bar). Esta combinação exigiu uma utilização particularmente singular do espaço, criando oportunidades experienciais sem precedentes.
A prova do sucesso e do valor do RAW LAB encontra-se no facto de ter mantido uma classificação de 4,9 estrelas na Resy durante 4 anos, com um preço de 340 dólares por pessoa, pago antecipadamente.
O RAW LAB tem sido bem-sucedido como “Jantar & Espetáculo”… apresentado, essencialmente, em vários atos, como uma peça de teatro.
À medida que Kevin criou, aperfeiçoou e refinou cada um dos elementos, percebeu que alguns poderiam ser estruturados e apresentados individualmente, em qualquer local.
Assim, estamos agora a apresentar vários destes elementos do RAW LAB numa coleção de experiências com cerca de 1 hora de duração, que podem ser realizadas em qualquer lugar, durante a tarde ou à noite.
Tudo isto foi criado e será apresentado pelo Master Mermmelier, Kevin Joseph — Chef, Proprietário e Criador do RAW LAB, LTLE FISH, EMPIRE OYSTER, NEW YORK OYSTER WEEK, THE OYSTERHOOD, OYSTERS UNLIMITED, entre outros projetos.
Kevin é um Mermmelier — isto é, para as ostras e o marisco o que um Sommelier é para o vinho.
Kevin passou uma vida a educar e entreter (edu-taining), a orientar e a guiar hóspedes extremamente viajados, abastados e sofisticados através de experiências de luxo e elevado valor. Como Chef Privado, tem proporcionado um serviço de elite em gastronomia e vinhos a consumidores exigentes desde o período da COVID.
A sua experiência com consumidores criteriosos — que já estiveram em todo o lado e já viveram de tudo — é ampla e profunda. Kevin construiu a sua carreira em torno dos interesses, necessidades e aspirações destas pessoas, pois são precisamente os consumidores que mais valorizam a sua especialização e experiência.
Como Instrutor Profissional de Esqui em Vail e em St. Moritz (Suíça), fê-lo ao mais alto nível — na neve. Fê-lo também na água, como Guia e Treinador Profissional de Stand Up Paddle, desde 2013.
Enquanto Consultor de Hospitalidade, tem prestado orientação estratégica e conhecimento especializado a restauradores, chefs e hoteleiros desde 2013, incluindo clientes como o The Peninsula Hotel e o Waldorf Astoria, em Nova Iorque.
O PROGRAMA
ATOS UM – QUATRO
Quatro atos ou sessões poderão ser apresentados consecutivamente ao longo de aproximadamente 4 horas. Os convidados poderão participar numa ou em todas as sessões. Cada uma terá preço individual e será realizada pela seguinte ordem:
Oyster Flight - Voo de Ostras
Caviar Trip - Viagem pelo Caviar
Marine Cuisine - Cozinha Marinha
Sea Salt Social - Convívio do Sal Marinho
ATO UM: Voo de Ostras
Uma Masterclass em Ostreologia pelo Master Mermmelier Kevin Joseph.
O QUE ESPERAR
8 ostras preparadas, finalizadas ou tratadas de 8 formas distintas, harmonizadas com pequenas provas de 6–7 vinhos provenientes dos 6 continentes produtores de vinho.
Os participantes aprenderão a compreender e a apreciar ostras de forma a adquirirem as ferramentas necessárias para reconhecer as principais “Características” ou “Métricas de Qualidade”.
Isto irá educar o seu paladar, permitindo-lhe entender as suas preferências e, consequentemente, saber como escolher e pedir ostras em restaurantes e raw bars — para sempre.
Ostra #1: Natural
Vinho #1: FRANÇA – Champagne / A definir
Ostra #2: Raiz de rábano fresco ralado & limão
Vinho #2: ÁFRICA DO SUL – A definir
Ostra #3: Rizoma de wasabi fresco ralado & lima
Vinho #3: JAPÃO (SAKE) – A definir
Ostra #4: Mignonette japonesa
Vinho #4: CHILE – A definir
Ostra #5: Mignonette americana
Vinho #5: AUSTRÁLIA – A definir
Ostra #6: Mignonette francesa
Vinho #6: EUROPA – Muscadet
Ostra #7: Ligeiramente fumada a frio
Vinho #7: SONOMA, CA – Carboniste Albariño Brut
Ostra #8: Spirited Pearl — Tequila Clase Azul Reposado + coentros
Preço: 125 USD
Duração: 1h30 (16h00 – 17h30)
“Protegemos aquilo que amamos.”
ATO DOIS: Viagem pelo Caviar
Uma Masterclass em CAVIAR pelo Master Mermmelier Kevin Joseph.
O QUE ESPERAR
O caviar é algo que tem despertado um novo e crescente interesse por parte do consumidor americano. No entanto, continua a ser um produto que muitos ainda não sabem verdadeiramente apreciar, avaliar, desfrutar ou selecionar.
Nesta sessão será apresentada uma nova compreensão e valorização do caviar, estruturada em torno de 5 Caviar Bumps, sendo cada tipo harmonizado com um vinho distinto.
Os participantes aprenderão a compreender e apreciar o caviar na sua expressão máxima. Serão explicadas, demonstradas e praticadas várias técnicas específicas que revelam as 5 Fases do caviar. Ficará claro por que razão o caviar de excelência é, inequivocamente, o ALIMENTO MAIS DINÂMICO DO PLANETA — e como experienciá-lo plenamente.
Os convidados adquirirão a perícia e as ferramentas necessárias para reconhecer as principais “Características” ou “Métricas de Qualidade” do caviar. O paladar será educado de forma a compreender as próprias preferências e, consequentemente, saber como adquirir caviar (para casa ou num restaurante) e desfrutá-lo no seu máximo potencial — para sempre.
Para muitos, este conhecimento é tão valioso quanto compreender, apreciar e desfrutar de vinho ou ostras.
Caviar #1 & #2: Esturjão Branco / Snake River, Idaho
Vinho #1: Branco – A definir – Califórnia
Caviar #3 & #4: Esturjão Baeri / Itália
Vinho #2: Rosé – A definir – Nova Iorque
Caviar #5: Esturjão Beluga / França
Vinho #3: Tinto – A definir – Oregon
Preço por pessoa: 125 USD
Duração: 45 minutos (17h30 – 18h15)
“A DESCOBERTA é o DELTA entre COMER e JANTAR.”
ATO TRÊS: - Cozinha Marinha
O QUE ESPERAR
Uma nova compreensão do marisco — a “Próxima Geração” de produtos do mar, com especial enfoque nos produtos de aquacultura (cultivados).
Explore o que torna uma determinada espécie mais ou menos segura, saudável, sustentável e responsável. Aprenda a identificar fraude ou falhas de qualidade no marisco. Descubra que perguntas fazer a um empregado de mesa ou fornecedor para chegar à VERDADE sobre as qualidades e o real valor de um produto.
Aprenda também a evitar ou minimizar a exposição a metais pesados, microplásticos, antibióticos e pesticidas ao pedir marisco em restaurantes ou ao selecioná-lo para cozinhar em casa.
Desmistifique conceitos errados e descubra a verdade para fazer escolhas mais saudáveis e sustentáveis.
Salada de Algas
Carboniste Pinot Grigio Pét-Nat
Crudo de Vieira
Sancerre
Bombas Umami de Salmão
Rosé Chileno / Saquê
Unagi in a Blanket
Carboniste Pinot Noir Rosé
Preço por pessoa: 125 USD
Duração: 1h15 (18h15 – 19h30)
“Vai sempre um pouco mais longe na água do que aquilo que sentes ser capaz de suportar. Vai um pouco além da tua profundidade. E quando já não sentires bem os pés a tocar no fundo, é sinal de que estás exatamente no lugar certo para fazer algo emocionante.”
ATO QUATRO: Convívio do Sal Marinho
Uma Masterclass em SAL MARINHO pelo Master Mermmelier Kevin Joseph
O QUE ESPERAR
Uma verdadeira epifania sobre os sais marinhos — os seus minerais essenciais, eletrólitos e benefícios nutricionais.
Os convidados que optarem por permanecer após o Ato Um e o Ato Dois poderão participar numa sessão dedicada ao universo do Sal Marinho e criar o seu próprio Sea Salt Complex personalizado.
Nesta sessão de 60 minutos, os participantes poderão escolher entre dezenas de sais marinhos diferentes e combiná-los em recipientes de 4, 8 ou 12 onças, que levarão consigo para utilização em casa ou para oferecer.
Será proporcionada uma compreensão ampla e aprofundada dos vários tipos de sal marinho, bem como diversos esclarecimentos sobre o seu papel nas nossas funções metabólicas. O sal marinho passa a ser entendido e apreciado como aquilo que verdadeiramente é: um recurso natural, acessível e extraordinariamente benéfico para a saúde.
SAIBA MAIS AQUI
Alguns dos sais utilizados provêm de oceanos antigos/extintos. Outros são oriundos de oceanos modernos e vivos. Um deles é o mais raro do mundo. Serão apresentados sais com até 500 milhões de anos. Alguns poderão ser de produção local; outros virão de perto e de longe.
Porque é que isto é relevante?
Porque criar um recipiente contendo uma variedade de sais marinhos para ter sempre disponível na sua cozinha torna simples, prático e económico obter TODOS os minerais essenciais de forma natural e biodisponível — todos os dias.
Preço por pessoa:
4 onças — 75 USD
8 onças — 100 USD
12 onças — 125 USD
Duração: 1h00 (19h30 – 20h30)
* O vinho será servido à carta.
“Tudo com moderação… inclusive a própria moderação.
”
PREÇOS DE REFERÊNCIA DOS PACOTES
Existem várias formas de estruturar, posicionar e promover esta experiência. Estamos totalmente abertos às suas sugestões e ideias.
EXPERIÊNCIAS INDIVIDUAIS
OYSTER FLIGHT: 125 USD
CAVIAR TRIP: 125 USD
MARINE CUISINE: 100 USD
SEA SALT SOCIAL: 75 – 125 USD
* Inclui harmonizações vínicas
PACOTE COMPLETO
425 – 475 USD
“Não expliques a tua filosofia. Encarna-a.”
OS RESULTADOS ENTREGUES
Estas competências e este entendimento transformam, de forma consistente, a vida daqueles que educamos e entretivemos (edu-tain).
2 EXPERIÊNCIAS TRANSFORMADORAS
COMPREENDER AS OSTRAS
Como PEDIR, COMER e PROVAR ostras
Como identificar as qualidades/características das diferentes variedades e descobrir as suas preferências pessoais — algo que orientará a forma como pede e desfruta de ostras no seu máximo potencial, para o resto da vida.
Princípios de harmonização vínica com ostras.
Uma breve análise da história, cultura, gastronomia, economia e ecologia das ostras — e porque tudo isso é relevante.
COMPREENDER O CAVIAR
Como PEDIR/COMPRAR, COMER e PROVAR caviar
Como identificar as qualidades/características das diferentes variedades e descobrir as suas preferências pessoais — algo que orientará a forma como adquire e desfruta de caviar no seu máximo potencial, para o resto da vida.
Princípios de harmonização vínica com caviar.
Uma breve análise da história, cultura, gastronomia, economia e ecologia do caviar — e porque tudo isso é relevante.
NOTA
As ferramentas, táticas, teoria e filosofias necessárias para compreender e apreciar ostras e caviar são semelhantes, na sua forma e função, às utilizadas no universo do vinho. Aquilo que qualquer EPICurista sofisticado já aprendeu (muitas vezes) sobre vinho é plenamente aplicável à compreensão e apreciação de ostras e caviar. As ostras e o caviar são, essencialmente, uvas marinhas/aquáticas. Possuem Merroir, em contraste com o Terroir, e chegar à essência desse conceito requer orientação, técnica e especialização. Este conhecimento pode ser aprendido e compreendido em apenas uma hora — e aplicado para toda a vida. Compreender estas DelicaSEAS é uma competência fundamental no repertório de qualquer Gourmand. Assim, para o público certo, o valor desta informação é facilmente dez vezes superior ao preço que cobramos por ela.
“O objetivo da vida não é estar do lado da maioria, mas evitar encontrar-se entre os insensatos.
”
10+ MOMENTOS DE DESCOBERTA
RAIZ – Raiz de rábano fresco ralado no momento (à la minute) sobre uma ostra — SINGULAR / RARO
RIZOMA – Rizoma de wasabi fresco ralado no momento sobre uma ostra — SINGULAR / INESTIMÁVEL
TOQUE – Segurar, sentir e ralar um rizoma de wasabi com o Oroshiki (ralador tradicional de wasabi) — SINGULAR / RARO
HARMONIZAÇÃO PERFEITA – A perfeição numa Mignonette francesa (explicada), que proporciona a mais famosa e antiga combinação de sempre (sal & pimenta) da forma mais elegante, óbvia e simples — algo geralmente impossível de oferecer num raw bar ou restaurante com serviço tradicional à mesa ou em travessa — SINGULAR
SMOKIN’ – Ostras fumadas a frio (com o seu próprio espetáculo de som e luz)… e também caviar fumado a frio — SINGULAR / INESTIMÁVEL
SPIRITED PEARLS – Gastronomia Molecular + Destilado + Agente = MAGIA! — SINGULAR / INESTIMÁVEL
VER TUDO – Assistir à preparação de tudo, ao vivo e em tempo real — SINGULAR
PORRÓN – Txakolina apreciado à maneira Basca, servido a partir do porrón, com orientação para maior estilo, elegância e confiança — RARO
MENTORIA & ORIENTAÇÃO – Onde mais pode jantar COM o Chef durante toda a experiência, colocar questões, ouvir as respostas às perguntas de outros convidados… — SINGULAR / INESTIMÁVEL
BANDA SONORA – Playlists altamente curadas, criadas e coreografadas para dezenas de momentos, tratamentos e ações. A música é fundamental para a performance. Muito pouco será familiar. — SINGULAR
VIAGEM PELO VINHO – É assim que percorremos o mundo através do vinho, durante o Oyster Flight e o Caviar Trip. Serão apresentados 9 vinhos provenientes dos 6 continentes produtores de vinho, incluindo um saquê premium harmonizado com ostras e caviar. As doses serão pequenas — cerca de 4,5 cl cada.
EPICureanism @ Rachel's
EPICureanism @ Rachel's
EPICUREANISM @ RACHEL’S
MENU + RESERVATIONS
EPICUREANISM IS NOT A TYPICAL DINING EXPERIENCE
IT IS “DINNER & A SHOW” DELIVERED IN 3 “master class” MODULES
OYSTER FLIGHT™ SALON DE CAVIAR™ MARINE CUISINE™
@ RACHEL’S @ PALM BEACH
A RESIDENCY WITH CHEF KEVIN JOSEPH OF EMPIRE OYSTER & RAW LAB
SATURDAYS, JUNE 6, 13, 20 & 27
2 SEATINGS @ 8pm & 10pm
9 COURSES & 10 Wines
$250 PER SEAT - WINE PAIRINGS INCLUDED
MENU + RESERVATIONS
<< VIDEOS BELOW HELP PAINT THE PICTURE >>
DETAILS
EPICUREANISM™ IS RAW LAB…ON THE ROAD!
THIS IS NOT…
A TASTING MENU
A CHEF’S TABLE
A LECTURE
ANOTHER COOKING CLASS
THIS IS…
DINNER & A SHOW
A TED TALK THAT YOU EAT
FUN, SOCIAL, INTERACTIVE & PARTICIPATORY
A CULINARY CONVERSATION & ADVENTURE
MENU + RESERVATIONS
EPICUREANISM™ WAS DEVELOPED BY THE CREATOR OF RAW LAB WHICH WAS A BRICK & MORTAR, OMAKSE STYLE RAW BAR EXPERIENCE OPERATING in Charleston from 2021 - 2006. RAW LAB WAS A ONE OF A KIND culinary/experiential laboratory. $340 per seat. 4 hours. 4.9 stars on resy. OVER THOSE YEARS WE CAME TO SEE THAT THE VALUE OF WHAT WE WERE PRESENTING HAD OTHER APPLICATIONS. THE RAW LAB INSTAGRAM WILL LIKELY GIVE YOU A FEEL FOR THE DISCOVERY, ENGAGEMENT, VIBE, PRODUCT, SERVICE & EXPERIENCE WHICH EPICUREANISM™ WILL DELIVER.
GUESTS WILL ALSO ENJOY WHAT WE CALL WINE TRAVEL™
EPICUREANISm™ is A COLLECTION OF FUN & SOCIAL “MASTER CLASSES” DESIGNED FOR THOSE WHO SEEK A NEXT LEVEL CULINARY EXPERIENCE, particularly WITH SEAFOOD. GUESTS ENGAGE IN AN ELEVATED understanding, appreciation AND mastery of MARINE CUISINE™ & DELICASEAS™. THE PROCESS & PROGRAM busts myths, ANSWERS QUESTIONS AND REVEALS BEST PRAcTICES FOR SOURCING PRODUCT, COOKING AT HOME & ORDERING IN RESTAURANTS.
@ RACHEL’S WE’RE OFFERING A “LAND/SEA MENU”
VIEW ENTIRE MENU HERE
BY DESIGN, EPICureanism™ IS NOT a typical dining experience. IT IS DINNER WITH A “SALON” FORMAT oR STYLE. it MOST REWARDING FOR "EPICUREANS aka SOPHISTICATED DINERS, home cooks & THE CURIOUS GOURMET KEEN ON A HIGHLY PARTICIPATORY EXPERIENCE. IT COMBINES AN experiential LEARNING & dining model AND FOCUSES ON FOODS THAT OFTEN MYSTIFY, CONFUSE OR INTIMIDATE.
MENU + RESERVATIONS
““...the most innovative dining experience I have ever had...Dinner as performance art, and you’ll never look at an oyster (or caviar) the same way again.””
EPICureanism™ IS FUN, SOCIAL & PARTICIPATORY. ITS FUNCTION IS TO refinE YOUR UNDERSTANDING & APPRECIATION OF fine & EXPENSIVE SEAfood AS IT REVEALS YOUR true preferences and value propositions FOR THESE PRODUCTS.
EPICureanism™ is HEALTHY, delicious and unpretentiouS. IT IS A DISCUSSION, NOT A LECTURE. WE present IT in fine hotels, resorts, clubs, communities, PRIVATE HOMES. AND THE SOUNDTRACK BRINGS A VIBE!
“Traditional seafood tastings, pairing events and fine dining “GIVES YOU A FISH” so you can eat well today. EPICureanism™ teaches you HOW TO FISH so you can EAT WELL, FOREVER!”
“The Delta between Eating & Dining is Discovery & Experience”
MORE DETAILS
WHAT, WHO, WHEN, WHERE, WHY & HOW
ACTS ONE - THREE
Four acts or sessions will be presented back to back over about a 1.5 hour period.
OYSTER FLIGHT™
SALON DE CAVIAR™
MARINE CUISINE™
MAJOR BONUS: WINE TRAVEL, a completely different way to present a collection of wines with a meal
WHAT
EPICureanism offers a framework that helps our guests to better understand and enjoy delicate and expensive seafood like raw oysters and caviar. Most simply said, you will learn some really valuable things which you can use for the rest of your life!
GUESTS WILL…
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 their existing ideas, preferences and methodologies
CONSIDER THIS: Many of you have FOUND YOUR VALUE PROPOSITIONS AND PREFERENCES WITH other expensive items. THink wine, cheese, hotels, fashion, AUTOS…etc. Isn’t it time to do the same with expensive seafoods?
WHO
This is A GOOD FIT For those who…
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.
Are 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. Chef’s Tables. Tasting Menus.
Keen to learn from and with others.
EPICUREANISM 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”.
HOW
GUESTS @ RACHEL’S WILL…
Set aside 1.5 hours of your full, undivided attention. 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 ( interested in finding ways to avoid toxins, maximize nutrients and optimize enjoyment from expensive seafoods.
8pm SEATING: A curtain will provide privacy for our group between our dining area and the rest of the club.
10pm SEATING: The curtain comes down.
WHERE
Wasabi Rhizome imported from Japan for each event. Fresh grated a la minute for oysters and more. LIFE CHANGER!
The EPICureanism program is delivered at Hotels, Resorts, Private Clubs, Communities & Restaurants. In June of 2026 we’ll be presenting it at Rachel’s @ Palm Beach, FL on Saturday nights.
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.
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.
““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.””
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 PROGRAM
Kevin & Jacques in La Paz, Mexico, 2025
ACTS ONE - FOUR
Four acts or sessions will be presented back to back over about a 4 hour period. Each are detailed below or at the links provided here:
MAJOR BONUS: WINE TRAVEL accompanies the 4 Acts, when done all together. YEAH, ALL WINE IS INCLUDED!
“We protect what we love.”
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)
“Always go a little further into the water than you feel you’re capable of being in. Go a little bit out of your depth. And when you don’t feel that your feet are quite touching the bottom, you’re just about in the right place to do something exciting.”
ACT 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)
“Your body isn’t a temple, its an amusement park! Enjoy the ride!”
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)
“Everything in moderation, including moderation.
”
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. RAW LAB was NEVER a restaurant, it was, in fact, a laboratory for the development and refinement of a singular a culinary experience revolving around “Seafood”. It worked. EPICureanism is some of that, distilled into a mobile presentation, like a touring company for a hit broadway show.
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 West Palm Beach, 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 12 Acts, or courses, 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.
“Don’t explain your philosophy. Embody it.
”
THE DELIVERABLES
These skills and understanding consistently change the lives of those we edu-tain.
2 LIFE CHANGERS
UNDERSTANDING OYSTERS
How to ORDER, EAT & TASTE oysters
How to identify the qualities / characteristics of various varieties & find your personal preferences which will inform how your order and enjoy oysters, to their greatest potential, for the rest of your life
Principles in Wine Pairings with oysters
A brief examination of the history, culture, cuisine, economy and ecology of oysters, and why it all matters
UNDERSTANDING CAVIAR
How to ORDER/BUY, EAT & TASTE caviar
How to identify the qualities / characteristics of various varieties & find your personal preferences which will inform how your order and enjoy caviar to, its greatest potential, for the rest of your life
Principles in Wine Pairings with caviar
A brief examination of the history, culture, cuisine, economy and ecology of caviar, and why it all matters
NOTE: The tools, tactics, theory and philosophies for understanding and appreciating both oysters and caviar are similar in form and function to those of wine. What almost any sophisticated EPICurean has learned (many times over) about wine are relatable and useful for understanding and appreciating both oysters and caviar. Oysters and caviar are marine / aquatic grapes. They have Merroir, vs Terroir and getting to the essence of that requires some guidance, skill and expertise. This can be learned and understood in one hour and applied to appreciating and understanding both for a lifetime. And understanding these DelicaSEAS is a keystone skill in the quiver of any Gourmand. Therefore, to the right audience, the value of this information is worth 10x what we are charging for it.
“The object of life is not to be on the side of the majority, but to escape finding oneself in the ranks of the insane.
”
10 POINTS OF DISCOVERY:
ROOT - Fresh Grated Horseradish Root (a la minute) on an oyster - SINGULAR / RARE
RHIZOME - Fresh Grated Wasabi Rhizome (a la minute) on an oyster - SINGULAR / PRICELESS
TOUCHING - Holding / Feeling / Grating a Wasabi Rhizome with the Oroshiki (Wasabi Grater) - SINGULAR / RARE
PERFECT PAIRING - Perfection in a French Mignonette (explained) which delivers the most famous and oldest pairing of all time (Salt & Pepper) in the most elegant, obvious and simple way but is generally impossible for any Raw Bar or Restaurant using table service / platter service style to deliver - SINGULAR
SMOKIN’ - Cold Smoked Oysters (with its own sound and light show)…and cold smoked caviar as well - SINGULAR / PRICELESS
SPIRITED PEARLS - Molecular Gastronomy + Spirit + Agent = MAGIC! SINGULAR / PRICELESS
SEEING IT ALL - Watching everything made, live, in real time - SINGULAR
PORRON - Txocolina enjoyed the Basque Way, from The Porron with coaching for extra style, grace and aplomb - RARE
COACHING & GUIDANCE - Where else can you dine WITH the Chef for the entire experience, ask questions, hear his answers to other peoples questions…etc - SINGULAR / PRICELES
SOUNDTRACK - Highly curated playlists have been created and choreographed to dozens of moments, treatments and actions. Music is critical to the performance. Very little of it will be familiar. - SINGULAR
WINE TRAVEL This is how we span the globe with wine through the Oyster Flight & Caviar Trip. 9 wines from the 6 wine producing continents are presented including a premium Sake will be paired with oysters & caviar. These will be small pours…about 1.5 oz of each.
EPICureanism @ Sims Menu
EPICureanism @ Sims Menu
MENU
EPICUREANISM™ @ THE SIMS HOUSE
RESERVE HERE
12-16 GUESTS PER SEATING
9 COURSES / 9- 12 Wines
6:47 sEATING
$225 PER SEAT
BONUS: WINE TRAVEL included for all.
WELCOME
CHAMPAGNE
Veuve Clicquot - FRA
AMUSE BOUCHE
MAINE LOBSTER CLAW
Served with leek & basil wrapped in prosciutto & topped with fig glaze, spicy micro-greens & cracked
green peppercorn
WINE: Carboniste, Pet Nat, Fizzy, Amber, GEO
SEA SALT: Ancient Blue Grains, Ontario, CAN
OYSTER FLIGHT
6 RAW OYSTERS
Topped, Dressed & Treated 6 Ways
WINE: Oysterman, Muscadet, FRA
https://www.youtube.com/watch?v=2WraNXSUJMo
CAVIAR TRIP
WHITE STURGEON CAVIAR
Served as 2 Caviar Bumps & Featuring Our Signature Caviar Trip…the method for experiencing fine caviar
WINE: Fontega, Diego Secco, Canary Islands, ESP
https://www.youtube.com/watch?v=ScCfZtQ5Kqc
DOWNEASTER CAESAR
MAINE LOBSTER TAIL
Served on Romaine Wedge with Caesar Dressing, Lemon & Parmesan Cheese
WINE:: Alice, Verdeca, ITA
SEA SALT: Baja Gold, Baja, MEX
https://youtu.be/H2X12sNZVWM
CEVICHE EN FUEGO
FLORIDA SHRIMP
Cured in Lime Juice with Red, Green & Gold Bell Pepper, Sweet Corn, Jalapeno, Red Onion & Topped with Micro Cilantro
WINE: Ostereicher, Gruner Veltliner, AUS
SEA SALT: Asin Tibouk, Philippines
https://www.youtube.com/watch?v=CsBqOQNNins
PINK TACOS
CHILEAN SALMON
Soaked in Beet Juice, Sliced Thin, Topped with Black Tobiko on Blue African Basil, Sea Grapes, Black & White Sesame Seeds over Lemon Infused Avocado Oil & 4 Mushroom Soy Reduction
WINE: Amor, Fizzy Rose, CHI
SEA SALT: Sal Rosa, Dominican Republic
youtube.com/watch?v=zftirI8MGWk&feature=youtu.be
TARE TARE ON THE RANGE
WYOMING BISON
Minced Bison Tenderloin Topped with a Quail Egg, Coarse Sea Salt & Tellecherry Black Peppercorns & Served with Sourdough Toast Points
WINE: 7 Deadly Zins, Red Zinfandel, USA
SEA SALT: Ancient Kalahari Desert, South Africa
DOLCE
ORANGE CHOCOLATE BRULE
White Chocolate & Orange Pulp Custard Served in Half of an Orange with a Raw Sugar Brule & Topped with Coarse Sea Salt
WINE: Sandeman 20 year Port, POR
SEA SALT: Red Alinea Clay - HI, USA
PLEASE NOTE: Menu Subject to Change Somewhat. No substitutions available.
WELCOME TO A 22nd CENTURY CULINARY PHILOSOPHY
A SINGULAR EXPERIENCE DELIVERED IN 3 “master class” MODULES
OYSTER FLIGHT™ SALON DE CAVIAR™ MARINE CUISINE™
<< VIDEOS BELOW HELP PAINT THE PICTURE >>
““...the most innovative dining experience I have ever had...Dinner as performance art, and you’ll never look at an oyster (or caviar) the same way again.””
EPICureanism™ IS FUN, SOCIAL & PARTICIPATORY. ITS FUNCTION IS TO refinE YOUR UNDERSTANDING & APPRECIATION OF fine & EXPENSIVE SEAfood AS IT REVEALS YOUR true preferences and value propositions FOR THESE PRODUCTS.
EPICureanism™ is HEALTHY, delicious and unpretentiouS. IT IS A DISCUSSION, NOT A LECTURE. WE present IT in fine hotels, resorts, clubs, communities, PRIVATE HOMES. AND THE SOUNDTRACK BRINGS A VIBE!
THIS IS NOT ANOTHER COOKING CLASS EITHER
…it’s more like a Culinary TED Talk with a delectable menu…
“The Delta between Eating & Dining is Discovery & Experience”
“Traditional seafood tastings, pairing events and fine dining “GIVES YOU A FISH” so you can eat well today. EPICureanism™ teaches you HOW TO FISH so you can EAT WELL, FOREVER!”
““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.””
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 PROGRAM
Kevin & Jacques in La Paz, Mexico, 2025
ACTS ONE - THREE
Four acts or sessions will be presented back to back over about a 4 hour period. Each are detailed below or at the links provided here:
MAJOR BONUS: WINE TRAVEL YEAH, ALL WINE IS INCLUDED!
“We protect what we love.”
ACT ONE: OYSTER FLIGHT
a Master Class in Ostreology by Master Mermmelier Kevin Joseph.
WHAT TO EXPECT: 6 Oysters dressed, topped or treated 8 ways and paired with small pours of several wines. 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 much more than if just quickly chewed and swallowed. This session 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: Fresh Grated Horseradish Root & Lemon
Oyster #2: Fresh Grated Wasabi Rhizome & Lime
Oyster #3: Japanese Mignonette
Oyster #4: American Mignonette
Oyster #5: French Mignonette
Oyster #6: Cold Smoked
“Always go a little further into the water than you feel you’re capable of being in. Go a little bit out of your depth. And when you don’t feel that your feet are quite touching the bottom, you’re just about in the right place to do something exciting.”
ACT 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.
“Your body isn’t a temple, its an amusement park! Enjoy the ride!”
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.
“Everything in moderation, including moderation.
”
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. RAW LAB was NEVER a restaurant, it was, in fact, a laboratory for the development and refinement of a singular a culinary experience revolving around “Seafood”. It worked. EPICureanism is some of that, distilled into a mobile presentation, like a touring company for a hit broadway show.
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 West Palm Beach, 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 12 Acts, or courses, 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.
“Don’t explain your philosophy. Embody it.
”
THE DELIVERABLES
These skills and understanding consistently change the lives of those we edu-tain.
2 LIFE CHANGERS
UNDERSTANDING OYSTERS
How to ORDER, EAT & TASTE oysters
How to identify the qualities / characteristics of various varieties & find your personal preferences which will inform how your order and enjoy oysters, to their greatest potential, for the rest of your life
Principles in Wine Pairings with oysters
A brief examination of the history, culture, cuisine, economy and ecology of oysters, and why it all matters
UNDERSTANDING CAVIAR
How to ORDER/BUY, EAT & TASTE caviar
How to identify the qualities / characteristics of various varieties & find your personal preferences which will inform how your order and enjoy caviar to, its greatest potential, for the rest of your life
Principles in Wine Pairings with caviar
A brief examination of the history, culture, cuisine, economy and ecology of caviar, and why it all matters
NOTE: The tools, tactics, theory and philosophies for understanding and appreciating both oysters and caviar are similar in form and function to those of wine. What almost any sophisticated EPICurean has learned (many times over) about wine are relatable and useful for understanding and appreciating both oysters and caviar. Oysters and caviar are marine / aquatic grapes. They have Merroir, vs Terroir and getting to the essence of that requires some guidance, skill and expertise. This can be learned and understood in one hour and applied to appreciating and understanding both for a lifetime. And understanding these DelicaSEAS is a keystone skill in the quiver of any Gourmand. Therefore, to the right audience, the value of this information is worth 10x what we are charging for it.
“The object of life is not to be on the side of the majority, but to escape finding oneself in the ranks of the insane.
”
10 POINTS OF DISCOVERY:
ROOT - Fresh Grated Horseradish Root (a la minute) on an oyster - SINGULAR / RARE
RHIZOME - Fresh Grated Wasabi Rhizome (a la minute) on an oyster - SINGULAR / PRICELESS
TOUCHING - Holding / Feeling / Grating a Wasabi Rhizome with the Oroshiki (Wasabi Grater) - SINGULAR / RARE
PERFECT PAIRING - Perfection in a French Mignonette (explained) which delivers the most famous and oldest pairing of all time (Salt & Pepper) in the most elegant, obvious and simple way but is generally impossible for any Raw Bar or Restaurant using table service / platter service style to deliver - SINGULAR
SMOKIN’ - Cold Smoked Oysters (with its own sound and light show)…and cold smoked caviar as well - SINGULAR / PRICELESS
SPIRITED PEARLS - Molecular Gastronomy + Spirit + Agent = MAGIC! SINGULAR / PRICELESS
SEEING IT ALL - Watching everything made, live, in real time - SINGULAR
PORRON - Txocolina enjoyed the Basque Way, from The Porron with coaching for extra style, grace and aplomb - RARE
COACHING & GUIDANCE - Where else can you dine WITH the Chef for the entire experience, ask questions, hear his answers to other peoples questions…etc - SINGULAR / PRICELES
SOUNDTRACK - Highly curated playlists have been created and choreographed to dozens of moments, treatments and actions. Music is critical to the performance. Very little of it will be familiar. - SINGULAR
WINE TRAVEL This is how we span the globe with wine through the Oyster Flight & Caviar Trip. 9 wines from the 6 wine producing continents are presented including a premium Sake will be paired with oysters & caviar. These will be small pours…about 1.5 oz of each.
EPICureanism @ The Ivens
EPICureanism @ The Ivens
EPICUREANISM
We invite The Ivens to partner with us in presenting EPICUREANISM @ CRUDO BAR in 2026.This is an opportunity to engage & enchant the most interesting & interested guests in the world through a unique culinary experience. This page will present the program.
BRIEF OVERVIEW
Who, What, When, Where & Why
DEEP DIVE
Details and the specifics of the PROGRAM
BRIEF OVERVIEW
EPICUREANISM is a culinary seminar, master class and morE THAT WE WOULD LIKE TO PRESENT IN A PARTNERSHIP WITH THE IVENS in 2026. THE PROGRAM IS A chance for our guests (AND YOUR CULINARY STAFF) to explore and re-examine their understanding of and preferences for rare, precious and expensive seafoods. It is not a lecture, RATHER it is A fun, smart, and cool conversation about about what seafood means, where it comes from, why that matters and how to understand your preferences and value propositions for these rare, delicate and expensive proteins. MOSTLY, iT IS DESIGNED FOR AND MARKETED TO GEN Z & MILLENNIALS.
WHAT:
EPICureanism is a culinary seminar designed to engage & enchant luxury consumers at the finest hotels & resorts in the world. This is 5 Star Culinary Experience is focused on what we call Marine Cuisine. EPICureanism is designed for elite hotels & resorts who serve fine food and their guests who travel to dine at the highest levels. We call these guests Epicureans. Specifics of the program are delivered below. EPICUREANISM is a not a “Cooking Class” it is more like a “Master Class” that is focused on guiding the guests through a better understanding and appreciation for oysters, caviar, sea salt and Marine Cuisine.
For our HOTELS & RESORT partners 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 in CRUDO BAR @ The Ivens in 2026.
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, Atlanta, GA, Houston, TX, Dallas, TX, Charleston, SC and beyond in both public, private and semi-private settings. Crudo Bar is a space we have been in 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. It is, in fact, designed and build in a way that is not dissimilar to our Raw Lab in Charleston, SC.
CRUDO BAR @ The Ivens
RAW LAB @ Charleston SC. 2025
WHO:
PARTNERING WITH THE IVENS WOULD CREATE interesting programming and be an effective tool to reward loyal guests and attract new customers.
CREATOR & PRODUCER:
Designed and delivered by Master Mermmelier, Kevin Joseph for the well-traveled people looking to dive deep into Marine Cuisine & DelicaSEAS. Kevin is now presenting these experiences at top tier destinations around the world: These include Luxury Hotels & Resorts, Private Clubs, Luxury Residential Communities, Beach Resorts, Yacht Clubs and Premier Restaurants. PRESS BIO FILMS
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 HOTELS:
EPICUREANISM offers hotels and resorts the opportunity to deliver meaningful programming to guests. It creates demand for rooms and provides a training tool for their culinary staff as well. Content and storytelling are additional benefits that can be used for marketing & publicity in a way that helps to position a hotel as a culinary destination.
FOR GUESTS:
Guests are given another reason to visit or revisit our hotel partners. They are offered a new product, service and experience that will deliver to them a better understanding and appreciation of the TRUE VARIABLES which will inform their seafood choices at home, at the fish monger or in a restaurant setting. Guests will learn to see past the “Greenwashing”, fraud and fiction so often employed by those involved in the production, distribution and presentation of seafood. Participants will gain a clear picture for their preferences and value propositions for sourcing and ordering luxury seafood items, enjoying wine pairings and experiential learning.
WHEN:
Since 2011, elements of EPICureanism have been shown to enchant and engage the most interesting, interested, influential, affluent, well-traveled, well-fed and sophisticated Epicureans, Gourmands and Foodies. Since 2021 it has been refined and polished to deliver an extreme value though the operations of RAW LAB, in Charleston, SC.
DEEP DIVE
Below are the speCIfICs of the philosophy, program & OPPORTUNITY, in detail.
EPICureanism was developed over the past 15 years and perfected at RAW LAB in Charleston, SC since 2021.
TOWN & COUNTRY MAGAZINE - Dec 2022
Travel Editor KLARA GLOWCZEWSKA HITS THE NAIL ON THE HEAD HERE
“Raw Lab, a hole-in-the-wall near Charleston’s City Market, is billed as the world’s only omakase raw bar and in the most innovative eating experience I have ever had, presided over by chef and “mermmelier”, Kevin Joseph, (“I am to oysters what a sommelier is to wine”.) There is one three - four hour nightly seating, for 12 people max: nine courses, endless [wine] pours, and shifting music soundtracks. Dinner as performance art, and you’ll never look at an oyster (or caviar) the same way again.”
A CULINARY PHILOSOPHY
EPICureanism is a solution to a growing consumer confusion between price and value in high end seafood and hospitality. EPICureanism busts myths, delivers hope, steers consumers around toxins, GreenWashing and more.
“Traditional Fine Dining, Tasting Menus & Food & Wine Events GIVE YOU A FISH. EPICureanism TEACHES YOU HOW TO FISH!”
EPICureanism a new way of understanding “Seafood”. With prices rising for the best product, its more and more valuable to be able to spot fraud, green-washing and hype. While seafood is intrinsically healthy, there are more and more toxins in certain products. There are also human and environmental consequences from “bad practices” in fishing and aquaculture. Sadly, there are more bad practices than ever. So, how can you navigate around the bad, find whats good and understand your preferences based on your value propositions? We will show you exactly how to do that.
PROBLEMS: Myths and fraud are rampant at the grocer, fish monger and the restaurant. Centralized authority, unbiased information sources and authentic presentation of the facts are extremely limited. Expensive seafoods are often considered dangerous, bourgeois, pretentious or a rip off when, in fact, they can be among the saftest, healthiest, most approachable, nutritious and smart choices in food, period.
SOLUTION: EPICureanism
We deliver this solution to those who aspire to graduate from the term “Foodie”. These are the EPICureans and Gourmands who seek to know more and more about the People, Places and Processes that create the Products they consume. Maybe your a home cook. Maybe you are Private Chef. Maybe you just care very much about what you are eating, where it comes from, what’s REALLY in it….and what’s NOT! If that sounds like you, then EPICureanism is your path to understanding and appreciating MARINE CUISINE & DelicaSEAS in a way that will inform and guide how you source, order and consume shellfish, cavair, fin fish, seaweed and other sea creatures and plants for the rest of your life.
EPICureanism delivers the tools and methods for making informed seafood choices which best fit your preferences and value propositions according to the following metrics:
Sustainable
Healthy
Approachable
Responsible
Entertaining
Delicious
Those choices which deliver the most on these metrics will likely be the most expensive.
Safe
Marine
Aquaculture
Responsible
Technology
These metrics are another set of peramerters. SMART ideas get SHARED
EPICureanism delivers a broad and deep understanding of the most expensive and often mis-understood foods: oysters, caviar, seafood and sea salt. A smart, informed and lasting appreciation & understanding of these foods is achieved through our experience. EPICureanism delivers tools, tactics, skills, perspective, resources, knowledge and understanding that has been proven to be life changing our guests.
ORIGINAL OF THE SPECIES
The principles of EPICureanism were polished at RAW LAB in Charleston, SC. This fusion concept has been a grand success as a 10 course Omakase Style Raw Bar Experience in Charleston, SC since Feb 2022. RAW LAB is still the first (and only) fusion of a service style (Omakase) and a cuisine (Raw Bar) in history. This fusion begged for a particularly unique use of space which created unprecedented experiential opportunities. Evidence of the success and value of RAW LAB can be found in the fact that it has maintained 4.9 Stars on Resy for 4 years at a $340 per seat, paid in advance, price point.
RAW LAB has been successful as Dinner & A Show…presented, essentially, in several acts, like a play. As Kevin created, polished and perfected each of the elements be came to realize that some of them could be packaged and presented individually, in any location. So, we are now presenting several of these elements of RAW LAB in a collection of roughly 1 hour experiences which can be presented anywhere, in an afternoon or evening.
This has all been created by and will be presented by Master Mermmelier, Kevin Joseph, Chef/Owner/Creator of RAW LAB, LTLE FISH, EMPIRE OYSTER, NEW YORK OYSTER WEEK, THE OYSTERHOOD, OYSTERS UNLIMITED & more. Kevin is a Mermmelier, which is to be to oysters and seafood what a Sommelier is to wine.
Kevin has spent a lifetime edu-taining, coaching and guiding extremely well traveled, affluent and sophisticated guests through expensive, luxury experiences. As a Private Chef has delivered elite food & wine service to discriminating consumers since COVID. His experience with discerning consumers who’ve been everywhere / done everything is broad and deep. Kevin has designed his career around those the interests needs and aspirations of these people because these are the consumers who appreciate his expertise and experience the most. As a Professional Ski Instructor in Vail and St. Moritz CH, he did it on snow, at the most highest level. He’s done it on water too, as a Professional Stand Up Paddle Board Guide and Coach, since 2013.
As a Hospitality Consultant he has provided guidance and expertise to restauranteurs, chefs and hoteliers since 2013 including clients like The Peninsula Hotel and Waldorf Astoria, in NYC.
THE PROGRAM
ACTS ONE - FOUR
Four acts or sessions cold be presented back to back over about a 4 hour period. Guests could partake in one or all of these sessions. Each would be priced separately and conducted in the following order
Oyster Flight
Caviar Trip
Marine Cuisine
Sea Salt Social
ACT ONE: OYSTER FLIGHT
a Master Class in Ostreology by Master Mermmelier Kevin Joseph.
WHAT TO EXPECT: 8 Oysters dressed, topped or treated 8 ways and paired with small pours of 6-7 wines from all 6 wine producing continents. Participants will learn to understand and appreciate oysters such that you will have the tools to recognize the major “Characteristics” or “Metrics of Quality”. This will inform your palate such that you’ll understand your preferences and, therefore, understand how to order oysters in restaurants and raw bars, forever.
Oyster #1: Naked + Wine #1: FRANCE - Champagne / TBD
Oyster #2: Fresh Grated Horseradish Root & Lemon + Wine #2: S, AFRICA - TBD
Oyster #3: Fresh Grated Wasabi Rhizome & Lime + Wine #3: JAPAN (SAKE) - TBD
Oyster #4: Japanese Mignonette ++ Wine #4: CHILE - TBD
Oyster #5: American Mignonette + Wine # 5: AUSTRALIA - TBD
Oyster #6: French Mignonette + Wine #6: EUROPE - Muscadet
Oyster #7: Cold Smoked + Wine #7: SONOMA, CA - Carboniste Abarino Brut
Oyster #8: Spirited Pearl: Clase Azul Reposado Tequila + Cilantro
Price: $125
Time: 1:30 (4:00pm - 5:30pm)
“We protect what we love.”
ACT TWO: CAVIAR TRIP
a Master Class in CAVIAR by Master Mermmelier Kevin Joseph.
WHAT TO EXPECT: Caviar is something the American consumer has a lot of new interest in these days. It’s also something they don't quite understand how to appreciate, evaluate, enjoy or source. In this session a new understanding and appreciation of caviar based on 5 Caviar Bumps will be delivered and each type of caviar will be paired with a different wine. Participants will learn to understand and appreciate how to enjoy caviar in it’s greatest expression. There are several specific techniques that are explained, used and practiced. These will reveal the 5 Phases of caviar and you’ll come to understand why fine caviar is clearly the most DYNAMIC FOOD ON EARTH and how to experience that. Guests will attain the expertise and tools to recognize the major “Characteristics” or “Metrics of Quality” in caviar. They will “inform the palate” such that they’ll understand their preferences and, therefore, understand how to purchase caviar (at home or in a restaurant) and enjoy it to it’s greatest potential, forever. This is as valuable to most as understanding, appreciating and enjoying wine or oysters.
Caviar #1 & #2: White Sturgeon / Snake River, Idaho + Wine #1: White - TBD - California
Caviar #3 & #4: Baeri Sturgeon / Italy + Wine #2: Rose - TBD - New York
Caviar #5: Beluga Sturgeon / France + Wine #3: Red - TBD - Oregon
Price Per Person: $125
Time Frame: 45 minutes - (5:30pm - 6:15pm)
“It is better for you to be free of fear lying upon a pallet, than to have a golden couch and a rich table and be full of trouble.
”
ACT THREE: MARINE CUISINE
WHAT TO EXPECT: A new understanding of seafood, Next Generation Seafood, that is, particularly cultured (farmed) products. Explore what makes any given species more or less safe, healthy, sustainable and responsible. Learn how to spot fraud or quality flaws in seafood. Figure out what questions to ask of a waiter or a purveyor to get to the TRUTH about a products qualities and value. Learn how to avoid or minimize heavy metals, micro-plastics, antibiotics and pesticides in seafood items while in ordering at restaurants or sourcing for home cooking. Debunk myths and find the truth for healthier and more sustainable choices.
Seaweed Salad & Carboniste Pinot Grigio Pet Nat
Sea Scallop Crudo & Sancere
Salmon Umami Bombs & Chilean Rose / Sake
Unagi in a Blanket & Carboniste Pinot Noir Rose
Price Per Person: $125 per person
Time Frame: 1:15 (6:15pm - 7:30pm)
“Always go a little further into the water than you feel you’re capable of being in. Go a little bit out of your depth. And when you don’t feel that your feet are quite touching the bottom, you’re just about in the right place to do something exciting.”
ACT FOUR: SEA SALT SOCIAL
a Master Class in SEA SALT by Master Mermmelier Kevin Joseph
WHAT TO EXPECT: An epiphany about sea salts, their essential minerals & electrolytes and nutritional benefits. Guests who elect to stay past Act One & Act Two, can take part in learning all about Sea Salt and making their very own Sea Salt Complex. In this 60 minute session guests will be able to choose from dozens of Sea salts and combine them in 4, 8 & 12oz vessels which they will take with them for use at home or to gift to others. A broad and deep understanding of various sea salts will be delivered as well as many insights as to the utility of them in our metabolic functions. Sea salt is becomes understood and appreciated as the natural, affordable, miracle health hack that it is. LEARN MORE HERE
Some of the sea salts used are from ancient / extinct oceans. Others from modern / living oceans. One is the rarest on earth. Sea salts as old as 500 million years old will be featured. Some local product may be featured. Others will come from near and far.
Why would this matter to anyone? Because creating a vessel containing a variety of sea salts to keep on hand in your kitchen at home will make it easy, convenient and inexpensive to get ALL of the essential minerals in a natural and bio-available manner, every day.
Price Per Person: 4 ounce $75 || 8 ounce $100 || 12 ounce: $125
Time Frame: 1:00 (7:30pm - 8:30pm)
* Wine served here will be a la carte.
“Everything in moderation…including moderation.””
TARGET PACKAGE PRICES
There are more than a few ways to package, market & promote this. We are open to your thoughts and ideas.
INDIVIDUALS
OYSTER FLIGHT: $125
CAVIAR TRIP: $125
MARINE CUISINE: $100
SEA SALT SOCIAL: $75 - $125
*Includes wine pairings
ENTIRE PACKAGE: $425 - $475
“DISCOVERY is the DELTA between EATING and DINING”
THE DELIVERABLES
These skills and understanding consistently change the lives of those we edu-tain.
2 LIFE CHANGERS
UNDERSTANDING OYSTERS
How to ORDER, EAT & TASTE oysters
How to identify the qualities / characteristics of various varieties & find your personal preferences which will inform how your order and enjoy oysters, to their greatest potential, for the rest of your life
Principles in Wine Pairings with oysters
A brief examination of the history, culture, cuisine, economy and ecology of oysters, and why it all matters
UNDERSTANDING CAVIAR
How to ORDER/BUY, EAT & TASTE caviar
How to identify the qualities / characteristics of various varieties & find your personal preferences which will inform how your order and enjoy caviar to, its greatest potential, for the rest of your life
Principles in Wine Pairings with caviar
A brief examination of the history, culture, cuisine, economy and ecology of caviar, and why it all matters
NOTE: The tools, tactics, theory and philosophies for understanding and appreciating both oysters and caviar are similar in form and function to those of wine. What almost any sophisticated EPICurean has learned (many times over) about wine are relatable and useful for understanding and appreciating both oysters and caviar. Oysters and caviar are marine / aquatic grapes. They have Merroir, vs Terroir and getting to the essence of that requires some guidance, skill and expertise. This can be learned and understood in one hour and applied to appreciating and understanding both for a lifetime. And understanding these DelicaSEAS is a keystone skill in the quiver of any Gourmand. Therefore, to the right audience, the value of this information is worth 10x what we are charging for it.
“Don’t explain your philosophy. Embody it.
”
10 POINTS OF DISCOVERY:
ROOT - Fresh Grated Horseradish Root (a la minute) on an oyster - SINGULAR / RARE
RHIZOME - Fresh Grated Wasabi Rhizome (a la minute) on an oyster - SINGULAR / PRICELESS
TOUCHING - Holding / Feeling / Grating a Wasabi Rhizome with the Oroshiki (Wasabi Grater) - SINGULAR / RARE
PERFECT PAIRING - Perfection in a French Mignonette (explained) which delivers the most famous and oldest pairing of all time (Salt & Pepper) in the most elegant, obvious and simple way but is generally impossible for any Raw Bar or Restaurant using table service / platter service style to deliver - SINGULAR
SMOKIN’ - Cold Smoked Oysters (with its own sound and light show)…and cold smoked caviar as well - SINGULAR / PRICELESS
SPIRITED PEARLS - Molecular Gastronomy + Spirit + Agent = MAGIC! SINGULAR / PRICELESS
SEEING IT ALL - Watching everything made, live, in real time - SINGULAR
PORRON - Txocolina enjoyed the Basque Way, from The Porron with coaching for extra style, grace and aplomb - RARE
COACHING & GUIDANCE - Where else can you dine WITH the Chef for the entire experience, ask questions, hear his answers to other peoples questions…etc - SINGULAR / PRICELES
SOUNDTRACK - Highly curated playlists have been created and choreographed to dozens of moments, treatments and actions. Music is critical to the performance. Very little of it will be familiar. - SINGULAR
WINE TRAVEL This is how we span the globe with wine through the Oyster Flight & Caviar Trip. 9 wines from the 6 wine producing continents are presented including a premium Sake will be paired with oysters & caviar. These will be small pours…about 1.5 oz of each.
“The object of life is not to be on the side of the majority, but to escape finding oneself in the ranks of the insane.
”
EPICureanism @ Sims Menu
EPICureanism @ Sims Menu
MENU
EPICUREANISM™ @ THE SIMS HOUSE @ JUPITER, FL
THURDAYS 5.21 — 6.25 @ 6.47pm
RESERVE HERE
+/- 2o GUESTS — $250 PER SEAT — 10 COURSES +
AMUSE BOUCHE
LOBSTER IN A BLANKET
OYSTER FLIGHT™
Six Raw Oysters On The Half Shell…Six Ways. Empire Oyster’s Legendary Progression.
SALON DE CAVIAR™
Caviar Bumps + Caviar Trips = Caviar Epiphanies & Caviar Love
MARINE CUISINE™
LOBSTER CAESAR
LION FISH CEVICHE
GRASS FED MONTANA BISON TARE TARE
CHILEAN SALMON BOMBS
OKEECHOBEE OSTRICH FRITES
SUPRISE DOLCE
SEA SALT SOCIAL™
Make your very own SEA SALT COMPLEX to take with you.
MAJOR BONUS: WINE TRAVEL included for all.
PLEASE NOTE: Menu Subject to Change Somewhat. Some substitutions are possible.
WELCOME TO A 22nd CENTURY CULINARY PHILOSOPHY
A SINGULAR EXPERIENCE DELIVERED IN 4 “master class” MODULES
OYSTER FLIGHT™ SALON DE CAVIAR™ MARINE CUISINE™ SEA SALT SOCIAL™
<< VIDEOS BELOW HELP PAINT THE PICTURE >>
EPICUREANISM™ IS RAW LAB…ON THE ROAD!
EPICUREANISM™ WAS DEVELOPED BY THE CREATOR OF RAW LAB WHICH WAS A BRICK & MORTAR, OMAKSE STYLE RAW BAR EXPERIENCE OPERATING in Charleston from 2021 - 2006. RAW LAB WAS A ONE OF A KIND culinary/experiential laboratory. $340 per seat. 4 hours. 4.9 stars on resy. OVER THOSE YEARS WE CAME TO SEE THAT THE VALUE OF WHAT WE WERE PRESENTING HAD OTHER APPLICATIONS. THE RAW LAB INSTAGRAM WILL LIKELY GIVE YOU A FEEL FOR THE DISCOVERY, ENGAGEMENT, VIBE, PRODUCT, SERVICE & EXPERIENCE WHICH EPICUREANISM™ WILL DELIVER.
EPICUREANISM™ @ THE SIMS HOUSE @ JUPITER, FL
THURDAYS 5.21 — 6.25 @ 6.47pm
20 GUESTS — $250 PER SEAT
RESERVE HERE
EPICUREANISm™ is A COLLECTION OF “MASTER CLASSES” THAT FEEL MORE LIKE A DINNER PARTY DESIGNED FOR THOSE WHO SEEK A NEXT LEVEL CULINARY EXPERIENCE WITH “SEAFOOD”. OUR PROCESS & PROGRAM busts myths, ANSWERS QUESTIONS, EDU-TAINS AND REVEALS BEST PRAcTICES FOR SOURCING PRODUCT, COOKING AT HOME & ORDERING IN RESTAURANTS. GUESTS WILL ENGAGE IN AN ELEVATED understanding, appreciation AND mastery of MARINE CUISINE™ & DELICASEAS™. .
IT IS MOST REWARDING FOR "EPICUREANS”, aka SoPHISTICATED DINERS, home cooks & THE CURIOUS GOURMET. IT DELIVERS BOTH AN experiential LEARNING & dining model THAT FOCUSES ON FOODS THAT OFTEN MYSTIFY, CONFUSE OR INTIMIDATE.
GUESTS WHO ATTEND ALL 4 MODULES THEY WILL ALSO ENJOY WHAT WE CALL WINE TRAVEL™
THE SOUNDTRACK MAKES IT ALL COME TOGETHER - DIG THE PLAYLISTS HERE
““...the most innovative dining experience I have ever had...Dinner as performance art, and you’ll never look at an oyster (or caviar) the same way again.””
EPICureanism™ IS FUN, SOCIAL & PARTICIPATORY. ITS FUNCTION IS TO refinE YOUR UNDERSTANDING & APPRECIATION OF fine & EXPENSIVE SEAfood AS IT REVEALS YOUR true preferences and value propositions FOR THESE PRODUCTS.
EPICureanism™ is HEALTHY, delicious and unpretentiouS. IT IS A DISCUSSION, NOT A LECTURE. WE present IT in fine hotels, resorts, clubs, communities, PRIVATE HOMES. AND THE SOUNDTRACK BRINGS A VIBE!
THIS IS NOT ANOTHER COOKING CLASS EITHER
…it’s more like a Culinary TED Talk with a delectable menu…
“The Delta between Eating & Dining is Discovery & Experience”
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, HOWEVER AND WHEREVER THEY ENCOUNTER OPPORTUNITIES TO ENJOY THESE KINDS OF FOODS.
Most simply said, you will learn some really valuable things which you can use for the rest of your life!
GUESTS
Enjoy a fun, delicious nutrient dense, low calorie tasting & pairing experience that is exotic and interesting
Explore the metrics and characteristics of quality (look, feel, smell, taste & cost)
Learn specific mechanisms, methodologies, tools and tactics we have explained, explored and practiced with tens of thousands of others
Establish and refine your preferences your value propositions for expensive and delicate seafood.
Explore expensive, luxury, high quality foods & wines with absolutely zero pretentiousness
Understand facts, opportunities, traditions, myths, fables and shortcomings associated with these foods
Learn to identify and navigate around fraud and green washing
Understand what sea salts mean for taste, health, wellness and vitality and how to use them creatively.
Appreciate the differences between “Marine Cuisine” & “Seafood”
Test your existing ideas, preferences and methodologies
HOSTS
Deliver these benefits without pretentiousness and make it fun and exciting.
Provide knowledge and skills you’ll find value in forever
We “Raise The Raw Bar” so you can “Seize The Bay”
CONSIDER THIS: Many of you have FOUND YOUR VALUE PROPOSITIONS AND PREFERENCES WITH other expensive items. THink wine, cheese, hotels, fashion, AUTOS…etc. Isnt it time to do the same with expensive seafoods?
ACTS ONE - FOUR
Four acts or sessions will be presented back to back over about a 4 hour period.
MAJOR BONUS: WINE TRAVEL accompanies the 4 Acts, when done all together. YEAH, ALL WINE IS INCLUDED!
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
Wasabi Rhizome imported from Japan for each event. Fresh grated a la minute for oysters and more. LIFE CHANGER!
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.
“Traditional seafood tastings, pairing events and fine dining “GIVES YOU A FISH” so you can eat well today. EPICureanism™ teaches you HOW TO FISH so you can EAT WELL, FOREVER!”
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.
““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.””
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 PROGRAM
Kevin & Jacques in La Paz, Mexico, 2025
ACTS ONE - FOUR
Four acts or sessions will be presented back to back over about a 4 hour period. Each are detailed below or at the links provided here:
MAJOR BONUS: WINE TRAVEL accompanies the 4 Acts, when done all together. YEAH, ALL WINE IS INCLUDED!
“We protect what we love.”
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)
“Always go a little further into the water than you feel you’re capable of being in. Go a little bit out of your depth. And when you don’t feel that your feet are quite touching the bottom, you’re just about in the right place to do something exciting.”
ACT 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)
“Your body isn’t a temple, its an amusement park! Enjoy the ride!”
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)
“Everything in moderation, including moderation.
”
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. RAW LAB was NEVER a restaurant, it was, in fact, a laboratory for the development and refinement of a singular a culinary experience revolving around “Seafood”. It worked. EPICureanism is some of that, distilled into a mobile presentation, like a touring company for a hit broadway show.
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 West Palm Beach, 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 12 Acts, or courses, 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.
“Don’t explain your philosophy. Embody it.
”
THE DELIVERABLES
These skills and understanding consistently change the lives of those we edu-tain.
2 LIFE CHANGERS
UNDERSTANDING OYSTERS
How to ORDER, EAT & TASTE oysters
How to identify the qualities / characteristics of various varieties & find your personal preferences which will inform how your order and enjoy oysters, to their greatest potential, for the rest of your life
Principles in Wine Pairings with oysters
A brief examination of the history, culture, cuisine, economy and ecology of oysters, and why it all matters
UNDERSTANDING CAVIAR
How to ORDER/BUY, EAT & TASTE caviar
How to identify the qualities / characteristics of various varieties & find your personal preferences which will inform how your order and enjoy caviar to, its greatest potential, for the rest of your life
Principles in Wine Pairings with caviar
A brief examination of the history, culture, cuisine, economy and ecology of caviar, and why it all matters
NOTE: The tools, tactics, theory and philosophies for understanding and appreciating both oysters and caviar are similar in form and function to those of wine. What almost any sophisticated EPICurean has learned (many times over) about wine are relatable and useful for understanding and appreciating both oysters and caviar. Oysters and caviar are marine / aquatic grapes. They have Merroir, vs Terroir and getting to the essence of that requires some guidance, skill and expertise. This can be learned and understood in one hour and applied to appreciating and understanding both for a lifetime. And understanding these DelicaSEAS is a keystone skill in the quiver of any Gourmand. Therefore, to the right audience, the value of this information is worth 10x what we are charging for it.
“The object of life is not to be on the side of the majority, but to escape finding oneself in the ranks of the insane.
”
10 POINTS OF DISCOVERY:
ROOT - Fresh Grated Horseradish Root (a la minute) on an oyster - SINGULAR / RARE
RHIZOME - Fresh Grated Wasabi Rhizome (a la minute) on an oyster - SINGULAR / PRICELESS
TOUCHING - Holding / Feeling / Grating a Wasabi Rhizome with the Oroshiki (Wasabi Grater) - SINGULAR / RARE
PERFECT PAIRING - Perfection in a French Mignonette (explained) which delivers the most famous and oldest pairing of all time (Salt & Pepper) in the most elegant, obvious and simple way but is generally impossible for any Raw Bar or Restaurant using table service / platter service style to deliver - SINGULAR
SMOKIN’ - Cold Smoked Oysters (with its own sound and light show)…and cold smoked caviar as well - SINGULAR / PRICELESS
SPIRITED PEARLS - Molecular Gastronomy + Spirit + Agent = MAGIC! SINGULAR / PRICELESS
SEEING IT ALL - Watching everything made, live, in real time - SINGULAR
PORRON - Txocolina enjoyed the Basque Way, from The Porron with coaching for extra style, grace and aplomb - RARE
COACHING & GUIDANCE - Where else can you dine WITH the Chef for the entire experience, ask questions, hear his answers to other peoples questions…etc - SINGULAR / PRICELES
SOUNDTRACK - Highly curated playlists have been created and choreographed to dozens of moments, treatments and actions. Music is critical to the performance. Very little of it will be familiar. - SINGULAR
WINE TRAVEL This is how we span the globe with wine through the Oyster Flight & Caviar Trip. 9 wines from the 6 wine producing continents are presented including a premium Sake will be paired with oysters & caviar. These will be small pours…about 1.5 oz of each.