6 OYSTERS - 6 WAYS

A NEXT GENERATION OYSTER EXPERIENCE

we have CHANGED THE ENTIRE PARADIGM FOR EXPERIENCING OYSTERS & turned it into SOMETHING which will inform how you order, dress and consume oysters for the rest of your life. You will learn more than you ever thought there was to know about oysters and HOW TO GET EVERYTHING THEY HAVE TO OFFER.

More on how that is done and why it matters in the detail below (and it REALLY matters.) Our Oyster Flight consists of 6 oysters, topped, dressed or “treated” 6 ways. Ours will will be the best oyster experience you have ever had, GUARANTEED!

ITS NOT THE OYSTERS, IT’S HOW THEY ARE SERVED, EXPLORED, DRESSED AND CONSUMED!

THE OYSTER FLIGHT

Is ALWAYS presented on an ultra-premium oyster, in the order below, pictured above, for a dozen reasons. No hot sauce. No cocktail sauce. No caviar or uni. AND NO CRACKERS! EVER!

1. Topped / Dressed: Fresh Grated Horseradish Root & Lemon

2. Topped / Dressed: Fresh Grated Japanese Wasabi Rhizome & Lime

3. Topped / Dressed: Japanese Mignonette (Yuzu Champagne Vinegar, Wasabi, Cucumber, Micro Cilantro)

4. Topped / Dressed: American Mignonette (Apple Cider Vinegar, Peel of a green apple, shallot, green peppercorn)

5. Topped / Dressed: French Mignonette (Red Wine Vinegar, shallot, black peppercorn)

6. Treated: Cold Smoked

The first 5 are toppings or dressings. The last one is a treatment and in a league all its own. Learn more about these here: ACCOUTREMENT PREMIER

THE OLD MODEL SUCKS

OYSTERS HAVE BEEN SERVED THE SAME (BROKEN) WAY FOR 200+ YEARS!

LET’S START WITH THIS SIMPLE, IRREFUTABLE, MATERIAL, MATHEMATICAL, FACT

If you are paying $4 for an oyster ( 3 grams of protein in an average oyster), and there are 453 grams in a pound, then you are paying $604.27 per pound for that protein. Before tax and tip. After tax & tip ($1+/-) you are paying $756.67 for that protein.

ERGO, THE OLD MODEL IS A POOR VALUE PROPOSITION!

WHY?

REASON #1

RESTAURANTS ARE NOT DESIGNED TO GIVE OYSTERS WHAT THEIR PRICE COMMANDS

So the value proposition is busted. So, people avoid oysters because the are not perceived to be “worth it”. And, in most cases, they are not! Restaurants specialize in cooked food, composed dishes and drinks. If they do serve oysters, they are an “ALSO”, that’s why restaurants ALSO have a RAW BAR (sometimes). But there is really no such thing as a stand alone “Raw Bar” that isn’t a station at an event or a pop up. Name ONE Raw Bar that isnt attached to a restaurant? We can’t! Well, other than the one we had in Charleston which will one day soon reopen in West Palm Beach, FL.

Most often, the oyster bar / shucker / product isn’t even visible because bar and floor space is too valuable (they thing) to put a raw bar there. Oysters most often get shucked out of sight, usually in the kitchen. Your server has little or no oyster knowledge. Even the best oyster programs are are limited by their use of this OLD MODEL.

REASON #2:

TABLE SERVICE / PLATTER PRESENTATION IS FUNDAMENTALLY FLAWED

It is flawed in that once the server leaves them on the platter at the table, there is rarely time for them to point out the differences between them, or discuss the best ways to dress or consume them. You’ve likely got cocktail sauce and a mignonette and a lemon for toppings. If there is horseradish, it’t not freshly grated for your oysters. You just can’t deliver what the oyster deserves in this model.

We’re not saying its not GOOD or GOOD FOR YOU! It is. But its not GREAT our OUTSTANDING. Its NOT as good as it CAN BE.

Can you name one exception to the platter / table service model that any “seafood restaurant with a raw bar offering” has every offered? We’ve never seen it. It’s old and tired. It’s time! The old model is driven by two service styles / paradigms: 1. A la carte. 2. Table service. Very simple. And this is just about the only way anyone gets an oyster served to them. The guest orders oysters and a platter of oysters comes to the table. In the case of a mixed platter, the waiter may or may not know much about any of the oysters or even which one is which. A system may or may not be in place to help you know which is which. The platter comes with cocktail sauce, lemon, one or two mignonettes and lots, some or no advice on which to use or how much of each to use or what combinations to try / avoid. This model fails to deliver the value that is possible and makes oysters less desirable (especially at $4 or more) to most consumers

WE’VE CHANGED THAT! COME EXPERIENCE IT!

OUR MODEL

Our model affords us the opportunity to give a $700 / per pound protein the treatment it deserves…and then some.

When you focus on Oysters / Raw Bar you can deliver a MUCH better raw bar product, service & experience. Eliminating the restaurant’s (staff, rent, equipment, menu, admin…etc) allow us to laser focus extremely expensive proteins and do a lot more with other very expensive, high-quality, hard to find product in order to deliver the most value possible.

We offer an oyster service similar to a wine service where a flight of oysters are served to each guest, one at a time, at the same moment. It’s a MASTER CLASS, not “table service” because he discovery opportunity in this model is profound, the experience is guided by an expert and everyone experiences it all together, at the same time.

DISCOVERY GALORE

HERE’S WHAT OUR OYSTER EXPERIENCE DELIVERS

• The metrics of quality for oysters (nose, brine, bite, minerality, after-taste, meat to shell ratio…etc.)

• The history, culture, cuisine, economy & ecology of oysters through the questions our guests inevitably ask and the answers given by a Master Mermmelier, Kevin Joseph.

• How to properly eat an oyster to most thoroughly experience its entire flavor profile.

• How to experience 20, 50 or even 100% more pleasure, joy and satisfaction from an oyster.

• Experience your first “Sweet Flash”.

• Which wines pair best with oysters, and why.

• How to recognize when an oyster is shucked properly and what to do when it is not.

• What to ask servers about oysters that will reveal whether or not you should order them.

• What is the difference between a mignonette & what is a MignoNOT!

• A few things about your preferences for toppings, dressings or treatments.

• How long should an oyster’s flavor profile take to appear, peak and yield.

• The proper ways to dress an oyster and several interesting toppings you’ve probably never had (but you can make at home).

• The best ways to diminish the value of a raw oyster.

• How freshly grated Horseradish Root & Lemon enhances an oyster, and why we start with that.

• How freshly grated Wasabi Rhizome & Lime enhances an oyster, and why its our second oyster.

Our model was designed NOT for eating or even dining. The experience takes you well beyond that, we’ll into discovery and, often, enchantment. Ours is an omakase-style, semi-private, salon-type product, service and experience that allows us to create and elevate an immersive and participatory culinary experience that is safe, healthy, sustainable, responsible, smart, delicious, nutritious, colorful and fun. That’s next level stuff. Considering how this will inform your palate, ordering and elevate your enjoyment and appreciation for oysters for the rest of your life, we think it is fair to say that what we charge for it is well below value. We would argue it’s value it is of equal value to a day of skiing in Aspen ($1,000 per person, at least) or a round of Golf at The Ocean Course in Kiawah ($650 per person). Yes, you can talk about a round at Kiawah for the rest of your life, and that is very cool. Bucket list stuff. But you cant share your knowledge about it in same way you can share your knowledge of oysters with others, for the rest of your life.

BOTTOM LINE

WE’VE DONE TO OYSTERS WHAT THE SPHERE DID TO CONCERTS!

The old model is AM radio. Our model is Digital Hi-Fi Surround Sound with High Def Visuals. In the old model you eat oysters. In our model, you dine on oysters and come to understand and appreciate them much much more. Given the right methodologies to enjoy them to their greatest potential you’ll appreciate and enjoy them much more for the rest of your days. Often this leads to a much greater appreciation of oysters. And if, in thend, you don’t agree, they’re free.

SALON de CAVIAR ™

— CRACK THE CAVIAR CODE —

CAVIAR BUMPS + CAVIAR TRIPS = CAVIAR EPIPHANY, CAVIAR MASTERY & CAVIAR LOVE

BOOK IT

IF YOU HAVE EVER WONDERED…

• WHAT IS A CAVIAR BUMP?

• WHAT IS A CAVIAR TRIP?

• WHAT IS ALL THE CAVIAR HYPE ABOUT?

• WHY IS CAVIAR SO EXPENSIVE?

• ARE THERE ARE AFFORDABLE & APPROACHABLE OPTIONS FOR CAVIAR?

• HOW ARE YOU SUPPOSED TO EAT CAVIAR?

• WHAT’S ARE THE DIFFERENCES BETWEEN CAVIARS AND PRICES?

…SALON de CAVIAR ™ IS FOR YOU

— READ ON FOR DETAILS —

THE BIG PICTURE

YES, WE HACKED CAVIAR!

We’ve tasted, studied and experimented many fine caviars from around the world for over 10 years. We’ve visited caviar farms. We’ve gone deep on the art and science of it’s production. We are now experts in the History, Culture, Cuisine, Economy & Ecology of caviar. In practice, we have served it to 14,000 guests from 2021 - 2026 and closely studied their reaction to the process. What we learned is that fine caviar is being served and consumed in such a way as that only a portion of what it CAN do is being experienced, appreciated and understood.

SO WE INVENTED & PERFECTED THE ultimate TECHNIQUE & METHODOLOGY FOR eXPERIENCING EVERYTHING CAVIAR HAS TO OFFER. WE CALL IT…

THE CAVIAR TRIP

You can learn, master and use & share, forever. Just like you may have done with wine! If you are a Sommelier, you’ve done THIS, you understand it and you’VE shareD YOUR KNOWLEDGE with others.

The Caviar Trip will below your mind / change your life. GUARANTEED OR YOUR MONEY BACK!

CAVIAR IS, IN FACT, THE MOST DYNAMIC FOOD ON EARTH

When you understand the technique, science, methodology and philosophy behind enjoying it to it’s full potential, that is. no matter what your experience or expertise is with caviar, you’ll get it!

FINDING YOUR CAVIAR PREFERENCES IS VALUABLE BECAUSE FINE CAVIAR IS NOT CHEAP

Neither is fine wine. So, you’ve learned what your value propositions are for that, right? It’s the same with caviar. There is affordable & approachable product. And then there are the really exotic, expensive and complex options. Just like cars, watches, fashion…etc. Knowing how to taste it will inform as per how to buy it or order it in restaurants and when / why to spend more or less.

TASTING FINE CAVIAR IS QUITE SIMILAR TO TASTING FINE WINE

And there has been a very specific set of methods, techniques, knowledge, skill & science used to understand, appreciate and value fine wine, for centuries. We’ve simply created that for caviar and did away with any pretension.

WE ARE TO CAVIAR WHAT A SOMMELIER IS TO WINE

Sommeliers are trained in a similar process for wine. It’s SPECIFIC. They are Aficionados…Encyclopedic in knowledge & Scientific in process. And it matters when seeking value in wine. We’ve simply worked this out for caviar. There are similarities and differences in the process as per technique, science, knowledge, methodology and such. Those with real wine training will enjoy this Master Class in Caviar the most, perhaps.

WE TEACH YOU HOW TO FISH, INSTEAD OF GIVING YOU A FISH

We are not feeding you caviar, we are exploring how to taste it, get the most out of it and discover your preferences at various price points. You’ll have, use and share this skill set and knowledge for the rest of your life.

WE ARE NOT TRYING TO SELL YOU OUR CAVIAR

We do not have a brand of caviar we own and we are NOT trying to sell you any caviar. We are caviar brand agnostic. We are un-biased. Our goal is to help you understand the method and technique behind finding what YOU prefer in price and quality. We want you to fall in love with Caviar as we have. We hope you will become a Caviar Connoisseur or even Caviar Aficionado, one day, and that you buy whichever Caviar pleases you the most.

BOOK IT

METHOD: THE CAVAIR TRIP

We did not invent the CAVIAR BUMP but we DID INVENT the CAVIAR TRIP

Yes, this is how we HACKED Caviar. You are welcome.

WHAT THE HELL IS A CAVIAR TRIP? CLICK HERE TO LEARN MORE

THE VIDEO BELOW BREAKS IT DOWN IN 40 SECONDS

THREE WAYS TO TRIP ON CAVIAR

1. CAVIAR CURIOUS - Novice

Never had caviar before? No Problem! Feeling a bit intimidated by it? You’re not alone. Prefer the company of others who are experiencing caviar for the first time? Great! You’ll soon know more about caviar than 99% of those who’ve been “eating it” for decades.

• :45 minutes

• $100

• A+ Caviar of 1 variety - White Sturgeon

• A+ Champagne of 1 variety

2. CAVIAR CONNOISSEUR - Advanced

Been “eating it” for years or decades? Well, great! Then you know what it is like to drive a “Ferrari”. Now, let’s take that Ferrari out on the track with a driving coach sitting shotgun so we can take it up to 175mph for a safe and thrilling ride. Our method and experience will expand and elevate your caviar journey as you begin to understand how to get 10x more from every kind of caviar you encounter, forever. AND YOU WILL LOVE IT.

• :60minutes

• $200

• A++ Caviar of 2-3 varieties

• A++ Champagne of 2-4 varieties

3. CAVIAR AFICIONADO*- Expert

We would argue that there are only a handful of these in the world, like Master Sommeliers (there are actually 279 MS in 2025). And perhaps we’ll develop a certification process for “Caviar Masters”. But for now, this is a way to experience the finest caviar in the world with some of the best champagne available without hosting a $5,000 caviar party at your home.

• :90 minutes

• $400

• A+++ Caviar of 3-5 varieties

• A+++ Champagne of 3-5 varieties

BOLD CLAIMS & STATEMENTS THAT MAY TRILL OR OFFEND

• EVERY GUEST will leave EACH OF THESE EXPERIENCES very IMPRESSED with what they SAW, TASTED & LEARNED. We ABSOLUTELY GUARANTEE IT. IF NOT, WE WILL REFUND YOUR MONEY 100%

• RESTAURANTS & CHEFS: How is your caviar service special, different, worth talking about or worth sharing with others? Is it, really? How can you use your space differently to deliver an elevated experience. How can you create LIFE CHANGING moments for your guests with caviar that will have them posting and raving about you. Bring us in to work with your staff to develop an ELITE CAVIAR SERVICE and to train your staff in how to execute it.

  BOOK IT

DETAILS

WHAT IS CAVIAR

WHAT IS A SALON

WHAT IS SALON DE CAVIAR ™

A Master Class in UnDerstanding, Experiencing and Fining Your Preferences for Caviar. THE PROCESS GOES FROM SUPER SCIENTIFIC AND TECHNICAL TO LAUGH OUT LOUD FUNNY AND IRREVERENT. IT’S BOTH A RITUAL AND A RIDE DELIVERED THOUGH THE APPLICATION OF A SPECIFIC SET OF TOOLS & TACTICS WHICH UNLOCK THE TRUE POTENTIAL OF THIS STORIED DELICACY LIKE NEVER BEFORE. IT IS FUN, SOCIAL & EDU-TAINING.

- SPOILER ALERT -

IT IS SO SIMPLE: TREAT FINE CAVIAR LIKE FINE WINE.

WE APPLY THE CORNERSTONE TOOLS ,TACTICS, METHODS AND SCIENCE FOR TASTING WINE. THEN WE TWEAK IT FOR CAVIAR. LEARN MORE ABoUT THAT PROCESS FOR WINE HERE

WHY & SO WHAT

YOU’LL DISCOVER HOW TO FIND YOUR PREFERENCES AND WHAT YOUR VALUE PROPOSITIONS ARE FOR CAVIAR, JUST LIKE WE ALL DID WITH FINE WINE. TO DO THAT, WE ALL GOT SOME COACHING ON HOW TO TASTE FINE WINE, RIGHT? AND WE’VE USED THOSE METHODS TO FIND WINE WE LOVE, ORDER IT FOR HOME OR IN RESTAURANTS. WE developed a ‘wine vocabulary” and we HAve a “WINE-Q”. what we do is exactly the same…to develop all of that for you…with caviar.

HOW IS IT NOT JUST THAN ANOTHER “TASTING” EXPERIENCE

WHERe WE HAVE TOTAL CONTROL OVER OUR ENVIRONMENT, OUR TECHNIQUE INVOLVES CAREFUL MANAGEMENT OF TIME, SPACE, MOVEMENT, LIGHT, WINE, MUSIC & LANGUAGE. IT’s MULTI-DIMENSIONAL & TRANSCENDENTIAL.

WE DONT TELL YOU WHAT YOU SHOULD TASTE. WE SHOW YOU WHAT TOOLS AND TACTICS TO USE TO TASTE AS PER YOUR UNIQUE BIOLOGY AND CHEMISTRY WILL EXPRESS ITSELF WITH CAVIAR. WE’LL SHOW YOU THE CORNERSTONES, PHASES AND SUCH, BUT YOU’LL DECIDE WHAT YOU GET OUT OF IT.

THERE IS NO PRETENSION OR ARROGANCE IN OUR PRESENTATION

that is the opposite of hospitality!

BOOK IT

THE RESULT

• Understand what the “big deal’ with caviar is and see the value in it more than ever.

• Learn the technique & methodology that will allow you to experience and appreciate EVERYTHING caviar has to offer…the highest expression of the product

• Unlock the tools that will allow you to find your preferences and understand the different value propositions of caviars of various prices and qualities.

• Begin to unravel the nomenclature, myths and misconceptions associated with caviar so you are not ripped off with chinese caviar or paddlefish roe.

• Become confident in ordering caviar direct (to enjoy at home) and how to order it at restaurants.

  BOOK IT

ONCE UPON A TIME @ RAW LAB

100% MONEY BACK GUARANTEE

ANYONE WHO IS NOT IMPRESSED WITH ANY PART OF THE EXPERIENCE WILL BE FULLY REFUNDED. GUARANTEED!

“The most innovative culinary experience I have ever had…”

-Klara Glowczewska, Executive Travel Editor, Town & Country Magazine & former Editor in Chief, Conde Naste Publishing

BOOK IT

OUR METHODOLOGY & TECHNIQUE

MORE OF A RITUAL, CEREMONY, TRANCE OR TRIP THAN IT IS A “SERVICE”.

• WE DON’T EAT CAVIAR, WE EXPERIENCE IT - To its GreatesT possible potential

• No AccoutremenT - None. Ever. NOTHING SHOULD GET BETWEEN YOU AND THE CAVIAR. We USE “CAVIAR BUMPS”.

• Stillness & Silence - Always. LIKE A MEDITATION.

• MusiC - A MUST AS IT IS AN EFFECTIVE WAY heighten THE TRIP. IT WORKS.

• Eyes Closed - Removes distraCtions and ELEVATES OUR sense of taste.

• WE ARE CAVIAR BRAND AGNOSTIC - Meaning we are not trying to sell you OUR caviar

• THIS IS NOT TABLE SERVICE - Its a collaboration and a social interaction between all in the room…a master class where you learn from others and us

• IS DISRUPTIVE and designed to oppose the traditional paradigms of consuming caviar, which we consider to be deeply flawed.

HOST THIS IN YOUR HOME OR CLUB

We are happy to bring one fo these pacakges to your home, yacht, club…etc.

CONTACT US

ABOUT US

Master MerMmelier Kevin Joseph created and polished The Caviar Trip @ Raw Lab in Charleston, SC between 2021 and 2026.

When asked “how did you come up with this” his answer is simple and surprising to most:

I didn’t. WE DID. My guests at RAW LAB and I experimented with the best ways to get the most out of fine caviar over 4 years. With the help of 12,000 guests (12 guests x 1000 services) we found the TRUTH. We Hacked it! And, more importantly than what we learned to do is what it’s effect has been. It has proven to be a transcendent epiphany for all, especially for Foodies, Gourmands or Epicureans who are in a constant journey of discovery in food & wine.”

GET TO KNOW KEVIN MORE HERE

DEEP DIVE: OUR CAVIAR PHILOSOPHY

Fine Caviar is EXACTLY LIKE a high performance sports car…it does not do what it was built to do unless given the right fuel, road/track, driver, technique, tactics & methods. If you don’t know how to handle it, you simply cant get from it that which it has to offer. Most people EAT caviar which is similar to driving a Ferrari on suburban streets to dinner, downtown. That’s nice, but a Ferrari is capable of much more than that. Caviar was meant to be experienced intentionally like a Ferrari is meant to be experienced at 150mph.

OUR GOAL IS TO HELP PEOPLE experience caviaR AT ITS highest expression & GREATEST potential

The diffference betweeen that and “eating” is is EXTRAORDINARY

If caviar isn’t the most dynamic food on earth, we don’t know what is. We can how you how in 120 seconds (or more) seconds a fine caviar will go through 5 distinct phases. Not even the finest of wines can dance on your palate for that long, evolving the whole time. These are things you can taste and feel. You can easily perceive the phases starting, ending, blending, evolving, peaking, yielding and coming to a conclusion. It is like listening to a song you love.

What caviar can do is seldom realized, especially when we handicap our palate with dough, starch, salt or acid found in potatoes chips, blinis and other accoutrement. If you wanted to experience the power of a painting, song or sculpture you’d free yourself of distractions, barriers and noise. When you allow yourself to be present with it and only it. That is what we do with our Caviar Trip.These tiny and powerful eggs have delicate differences from fish to fish, farm to farm, season to season…just like wine or oysters. It takes 7 years for a sturgeon to come out maturity and produce a fine caviar. It takes a lot of husbandry and expertise to shepherd a fish to that age and moment. It takes more care and expertise still to cure, age and deliver the caviar to a profession who’ll be able to guide you though what to look for and evaluate the quality of that caviar base on industry standard and metrics. To understand your preferences for caviar you’ll benefit from perspective, objectivity, expertise and experience of a professional who can point out what to look for without TELLING you what you see or how to feel about it.

THIS IS WHAT WE DO! We create a safe space for you to be open to the experience. With your trust and permission, we take you on a tour, a trip and sometimes put you in a trance. Its a kind of meditation where you can find every nook and cranny, every delicate flavor and sensation, every instrument in the song, the melody, harmony, lyrics and meaning of it too. Once given the tools to evaluate the various characteristics of caviar and the metrics of quality you’ll then have the tools and knowledge to be able to find your favorites…just like you’ve likely done with wine, and maybe oysters too. We are NOT going to tell you that you should prefer this caviar or that caviar, rather we are going to give you the tools and tactics used by professionals for eons to make up your own mind, as you experiment with caviar going forward.

We will not, on a web page, be able to duplicate the magic that occurs, even with the videos and photos provided. We hope, however, that you’ll come and experience fine caviar with us. You’ll find that in the presence and with the trust of the other guests there is a magical epiphany that this our techniques, rituals and ceremony creates that will change you, forever.

WE ARE CAVIAR BRAND AGNOSTIC

Unlike EVERYONE in the caviar business, it seems, we are NOT trying to sell you OUR Caviar…claiming it is the best. We are to Caviar what a Sommelier is to wine. We’ll show you the best way to get the most of it, find your preferences and refine you value propositions. SO SIMPLE! SO VALUABLE!

The Best Caviar is subjective and individual. It is the one that best fits your preferences, value proposition, mood, needs, budget or gathering…not OUR favorite.

CAVIAR BRAND BIAS IS ONE OF THE BIGGEST PROBLEMS FOR CAVIAR

By problem we mean, limiting factor for future caviar consumption. Bias creates bad information. It confuses the consumer. It dilutes trust. That dilutes value over time. We simply cant dilute the value in something as expensive as caviar. WE MUST BUILD VALUE.

TRADITION IS A PROBLEM WITH CAVIAR WE ARE WORKING TO OVERCOME

Traditionally, caviar was consumed like the inexpensive product it was when these traditions were created. 300 years ago, in Russia and Europe, caviar was ubiqutious. And cheap. Its was used like butter. It was taken for granted a bit. Well, those days are long gone, but traditions die hard. Consuming caviar as they once did, when it was cheap and ubiquitous is a disservice to your palate, pocketbook and the product itself.
Consuming it on Potato Chips, Blinis, Oysters or Eggs…with Creme Fraisch, Chives or Other Accoutrement is gouche, wanton & wasteful for a host of very good reasons.

POTATO CHIPS: Starch will handicap your taste buds. The salt of the caviar and the salt of the chip are muddled together. This is a great way to miss most of what caviar has to offer. It’s also a great way to hide the flaws of a low quality caviar.

BLINI: Dough will handicap your taste buds maybe more than anything else. This is the best way to miss most of what caviar has to offer. It’s also a great way to hide the flaws of a low quality caviar.

OYSTERS: Where does the Merroir of the Oyster / Caviar start and finish. This is like having two bass guitars in a band playing the same notes in the same song. This is a disservice to both expensive & delicate items.

EGGS: Eggs on Eggs? Just think that through for a second. Its NEVER culinary genius to put caviar ON something to make it fancier. For a long time now that has been lazy, overdone and tired.

Crème fraîche: Dairy will handicap your taste buds dramatically. This is the best way to miss most of what caviar has to offer. It’s also a great way to hide the flaws of a low quality caviar.

CHIVES: Onions are strong and overpower caviar’s subtle & delicate flavors BUT they are so different from caviar we can kind of see this as the least offensive toppings. But

ANY OTHER ACCOUTREMENT: Just Say No! Friends Don’t Let Friends Waste Fine Caviar! Caviar Bumps are simply the only way to give yourself a chance of getting all that any given fine caviar has to offer.

TWO WAYS TO THINK ABOUT IT

Caviar is a Diva, Divo, Prima Donna or Virtuoso. It does not sing or play in an ensemble. Its not another instrument in an orchestra IT IS THE ONLY INSTRUMENT & MUSICIAN ON THE STAGE!

All Fine Caviar is a Ferrari. Drive it as it was meant to be driven and the you get the full reward! You can drive a Ferrari in 1st & 2nd gear around town, to the grocery store or golf course. That pleases your ego because others will see you driving your Ferrari. Or, you can drive your Ferrari on a closed track, with a coach riding shotgun, find 6th gear and safely go 175mph. You’ll feel the thrill and be present, but without an audience. This is for YOU, not THEM!

CAVIAR IS MOST FULFILLING & VALUABLE WHEN YOU EXPERIENCE IT FULLY and much less fulfilling if all you want to do is BE SEEN EATING IT.

MARINE CUISINE™ IS SEAFOOD v.3.0

Marine Cuisine™ IS DEFINED AS “SMART SEAFOOD CHOICES” BY 4 METRICS

1. Safe 2. Healthy 3. Responsible 4. Sustainable

THIS IS OUR GUIDING CULINARY PHILOSOPHY

CERTAIN SPECIES, FISHERIES & PRACTICES ARE EASILY IDENTIFIABLE AS “BEST OR VANGUARD” IN THE 4 METRICS ABOVE. WE FOCUS ON SOURCING, PREPARING AND PRESENTING DISHES WITH THESE METRICS AS BASELINE STANDARDS. WE DO SO IN THE MOST COLORFUL, NUTRITIOUS AND DELICIOUS WAYS POSSIBLE.

COME EXPERIENCE IT

DETAILS ON THE CULINARY PHILOSOPHY & THE SCIENCE BEHIND IT BELOW

MENUS FOR EVENTS WHICH FEATURE MARINE CUISINE WILL BE CREATED INDIVIDUALLY & POSTED WHERE TICKETS CAN BE PURCHASED

Marine Cuisine™ is a culinary ethic and style which informs a collection of dishes which features smaller and lesser known species in order to provide better choices for chefs and consumers. When this is done well, it can create opportunities to reduce costs and make serving and eating fish more affordable and healthier.

MARINE CUISINE™ features bivalves, crustaceans, gastropods, echinoderms and small fin fish, NEVER LARGE FISH like tuna, swordfish and halibut…for two reasons.

1. Many of these fisheries are not sustainable or responsibly harvested, in spite of “green-washing” certifications which are misleading or entirely false.

2. Smaller fish and other marine creatures are healthier as larger fish simply contain more and more toxins. The digestion of micro-plastics by fish, has been proven to create extremely carcinogenic toxins which deposit in the cells and tissues of fish.

The term MARINE CUISINE™ was coined and first used in commerce by Master Mermmelier Kevin Joseph in 2014 when it was used to describe dishes served in support of oysters at certain New York Oyster Week events. It is now being used to describe part of the culinary concept for an upcoming cookbook, a collection of Raw Bars, a restaurant group and Kevin’s RAW BARge concept. In 2019 a Federal Trademark #6018189 was awarded to Kevin Joseph by the USTPO.

MARINE CUISINE™ are Affordable & Common creatures & Products

• SMALL FISH: Eel, Smelt, Sardine, Anchovy, Herring…etc

• CRUSTACEANS: Shrimp, Prawns, Crab, Lobster…etc

• MOLLUSKS: Oysters, Clams, Mussels, Scallops, Squid, Octopus

• GASTROPODS: Snails, Conchs, Whelks

• ECHINODERMS: Sea Cucumber, Sea Urchin (Uni)

• SEA VEG: Seaweeds

• SEA SALTS”: Expecially Ancient Sea Salts from Ancient / Extinct Oceans

DelicaSEAS™ are Rare & Exotic Creatures & Products

• Caviar & Roe / Bottarga

• Barnacles

• Ultra-Premium Oysters

• Abalone

• Uni

• Rare Seaweeds

• Sea Salts

  Much of the species we will feature and promote are those identified as good or best choices by Monterey Bay Aquarium® Seafood Watch®.

VIEW MARINE CUISINE™ MENU

Marine Cuisine™ is SAFE

Safe means you won’t be sick from anything immediately. Proper management of product, sourcing and preparation is the cornerstone of any safe food, including MARINE CUISINE

Marine Cuisine™ is HEALTHY

This means that when enjoyed regularly, health benefits will result. The species we use are healthier than traditional American seafood for two main reasons:

1. Less heavy metals.

2. Less or none of the by products of micro-plastic degradation.

Each are explored in detail below.

Marine Cuisine™ is SUSTAINABLE

Great progress in sourcing and serving sustainable species has been made by many chefs, world wide. So, this is nothing new. Marine Cuisine simply applies the highest standards for sustainability to our dishes and describes our style and values.

Marine Cuisine™ is RESPONSIBLE

Responsible and sustainable are somewhat synonymous terms with regards to wild seafood. But in the case of aquaculture which is the source of more and more of our fish, there are bad practices, good practices, best practices and NEXT GEN practices. Marine Cuisine focuses on fish produced through best and next gen practices.

MARINE CUISINE™ MENU

Uni is one of our favorite DelicaSEAS. So great for you, sustainable, responsibly harvested. Ans we love to present it creatively.

“MAKING UGLY FISHES DELICIOUS”

A few more photos of dishes we typically serve together can be seen below. NOTE: Not all include fish and some can be made GF or Vegan.

MAKE SMART CHOICES

BEST CHOICES IN SEAFOOD

• Abalone (farmed)

• Arctic Char (farmed)

• Barramundi (US & Vietnam farmed)

• Bass (US hooks and lines, farmed)

• Catfish (US)

• Clams, Cockles, Mussels

• Cod: Pacific (AK)

• Crab: King, Snow & Tanner (AK) Lionfish (US)

• Oysters (farmed & Canada)

• Prawn (Canada & US)

• Rockfish (AK, CA, OR & WA)

• Sablefish/Black Cod (AK)

• Salmon (New Zealand)

• Sanddab (CA, OR & WA)

• Scallops (farmed)

• Shrimp (US farmed)

• Squid (US)

GOOD ALTERNATIVES

• Cod: Atlantic (handlines, pole and lines) Cod: Pacific (Canada & US)

• Lobster: Spiny (Bahamas & US)

• Mahi Mahi (Ecuador & US longlines) Monkfish (US)

• Octopus (Canada, Portugal & Spain pots and traps, HI)

• Oysters (US wild)

• Pollock (Canada longlines, gillnets & US) Salmon: Atlantic (BC & ME farmed) Salmon (CA, OR & WA)

• Scallops: Sea (wild)

• Shrimp (Canada & US wild, Ecuador & Honduras farmed)

• Squid (Chile, Mexico & Peru) Swordfish (US)

• Trout (Canada & Chile farmed)

FISH TO AVOID

• Basa/Pangasius/Swai

• Cod: Atlantic (gillnet, longline, trawl) Cod: Pacific (Japan & Russia)

• Crab (Argentina, Asia & Russia) Halibut: Atlantic (wild)

• Lobster: Spiny (Belize, Brazil, Honduras & Nicaragua)

• Mahi Mahi (imported)

• Orange Roughy

• Octopus (other imported sources)

• Pollock (Canada trawls & Russia)

• Salmon (Canada Atlantic, Chile,

• Norway & Scotland)

• Sharks

• Shrimp (other imported sources)

• Squid (Argentina, China, India & Thailand)

• Swordfish (imported longlines)

• Tilapia (China)

• Tuna: Albacore (imported except trolls, pole and lines)

• Tuna: Bluefin

• Tuna: Skipjack (imported purse seines)

• Tuna: Yellowfin (longlines except US)

COMPLETE LIST HERE

BIOLOGICAL MAGNIFICATION

MERCURY & HEAVY METALS

We have known about this for years. We pollute our streams, rivers and oceans with heavy metals like mercury in a host of ways. These wind up in small fish in small amounts. Not a big deal. It becomes a big deal in larger (much ore popular fish) due “Biological Magnification”. This is truly a public health crisis but the good news is it can be easily avoided through and avoidance of large fish. Learn more about this below.

MICRO PLASTICS & THE BY PRODUCTS OF MICRO PLASTIC DIGESTION IN FISH

A detailed exploration of this coming soon. For now, sadly, know this. The oceans are full of micro-plastics. They are consumed by small fish which are consumed by larger and larger fish. These toxins, like heavy metals, become more concentrated in the larger species due to the principle of Biological Magnification. More on that below. The chemicals used to turn petroleum into plastic are KNOWN carcinogens and these chemicals are present in alarming numbers in the cells of the flesh of large fin fish. These toxins are found in the lowest quantities in animals that have a more vegetarian diet and in animals at the bottom of the seafood chain.

SMALL FISH VS BIG FISH

The smaller the fish and the lower an animal is in the seafood chain the fewer heavy metals and microplastics it contains. Less is better.

WHAT IS BIOLOGICAL MAGNIFICATION

Simple, the higher up an animal is in the food chain, the more toxins it consumes and retains. Where this is relevant to chemicals and metals in marine life, REALLY MATTERS TO YOUR HEALTH!

LEARN MORE HERE

GREEN WASHING

Listen, a can of tuna or the label on some fish at Whole Foods can represent a product to be “Safe, Responsible, Sustainable or Certified”. However, his NOT make it so. Here is a great film to watch about that. WARNING: Its a bit sensational, but there is A LOT of truth in it. Also, it does a terrible job of giving anyone THE GOOD NEWS, the safe and sustainable and responsible ways to consume “Seafood”. There ARE options…like MARINE CUISINE™.

SEA SALT SOCIAL

EXPLORE & LEARN why SEA SALT is quite possibly THE BEST HEALTH HACK, EVER!

ANCIENT SEA SALT is a MIRACLE! This is your invitation to HAVE A SEA SALT EPIPHANY!

We began to realize the significance and value of sea salts (especially ancient sea salts) in 2023. We went down a few rabbit holes and what we have learned is amazing. Then came the deep dive, the real research and putting into practice in 1000 services at RAW LAB, in Charleston, SC. Here we tested the theories: Did the science stand up? Did it make common sense? Did it make food taste better? Was it a legit theory, overall. Watching the faces of our guests have the SEA SALT EPIPHANY was glorious. Now you can experience that too!

4 KEY POINTS TO THIS PAGE

• WHAT IS A “SEA SALT SOCIAL”

• WHAT IS A “SEA SALT COMPLEX”

• THE SEA SALT EPIPHANY

• WHY SEA SALT IS SO SMART

  • SCIENCE & PHYSICS

  • COMMON SENSE & METAPHYSICS

• MODERN SEA SALT VS ANCIENT SEA SALT

• SEA SALTS: THE BEST HEALTH HACK, EVER?

WHAT IS A SEA SALT SOCIAL?

• A GATHERING or “SALON” OR WORKSHOP, where you will CREATE YOUR “BESPOKE SEA SALT COMPLEX” (PICTURED TO THE RIGHT).

• A fun way to ENGAGE WITH OTHERS & LEARN ABOUT the health benefits and differences between DOZENS OF MODERN SEA SALTS & ANCIENT SEA SALTS

• A tiny “TED TALK” FOR 20 - 30 PEOPLE where a NEW KIND OF FOOD & NUTRITION discussion follows a brief presentation

• A ONE HOUR affair

• A $50 OR $100 COST (DEPENDING ON HOW MANY / WHAT SIZE SEA SALT COMPLEXES YOU MAKE / BUY).

• An EXPLORATION of the history, culture, cuisine, ecology & economy of various sea salts.

THE SEA SALT EPIPHANY

DELIVERED BELOW or at a SEA SALT SOCIAL

Readers: Dig In! Non-Readers: Attend a Sea Salt Social Soon

WHY SEA SALT IS SO SMART

SCIENCE & PHYSICS

SALT’S ROLE IN THE BIOLOGY OF OUR BODIES AND CELLULAR FUNCTION

Salt, primarily in the form of sodium chloride (NaCl), is essential for numerous life-sustaining cellular functions, primarily because its components, sodium (Na+Na raised to the positive power Na+) and chloride (Cl−Cl raised to the negative power Cl−), are the major electrolytes in the fluid surrounding cells (extracellular fluid). They dissociate in body fluids to carry an electric charge, which is crucial for the body's electrical and osmotic balance. 

Key Cellular Functions of Salt: 

• Maintenance of Fluid Balance (Osmoregulation): Sodium is the primary determinant of extracellular fluid volume. The concentration gradient of sodium across the cell membrane creates osmotic pressure, which regulates the distribution of water inside and outside of cells. Water moves by osmosis to equalize the solute concentrations, ensuring proper cell volume and overall hydration.

• Nerve Impulse Transmission: The difference in sodium and potassium concentrations across nerve cell membranes creates an electrochemical gradient called the resting membrane potential. When a nerve cell is stimulated, specialized sodium channels open, allowing

  Na+Na raised to the positive power Na+ ions to rapidly flood into the cell. This influx of positive charge (depolarization) generates an electrical signal, known as an action potential, which is propagated along the nerve to transmit signals to the brain or muscles.

• Muscle Contraction: Similar to nerve cells, muscle cells rely on the rapid influx of sodium ions to trigger the sequence of events that leads to muscle contraction.

• Nutrient Transport: Sodium ions are vital for the transport of nutrients into cells. The sodium-glucose symporter, for example, uses the sodium gradient to move glucose and amino acids into cells, which is essential for energy metabolism.

• Acid-Base Balance and Production of Stomach Acid: Chloride ions (Cl⁻) help maintain the body's pH balance (acid-base equilibrium). Chloride is also a crucial component in the production of hydrochloric acid (HCl), a key part of gastric juice needed for digestion.

• Cellular Energy (ATP Usage): The constant action of the sodium-potassium pump (Na+/K+Na raised to the positive power / K raised to the positive power Na+/K+-ATPase) actively pumps sodium out of the cell and potassium in, against their concentration gradients. This process requires significant amounts of energy (ATP), accounting for 20-40% of an adult's resting energy expenditure, highlighting its critical importance in sustaining life and cellular function.

• Immune Cell Function: Recent research indicates that local sodium concentrations can act as a signaling molecule, influencing immune cell function and inflammatory responses. 

• BUY A SMALL SEA SALT COMPLEX NOW

• BUY A LARGE SEA SALT COMPLEX NOW

In summary, the specific handling and movement of sodium and chloride ions across cellular membranes are fundamental tools powering numerous physiological processes, from brain signaling to basic cell volume regulation and nutrient uptake. 

CHOOSE YOUR FUEL

What will you choose to FUEL YOUR CELLULAR FUNCTION with?

TABLE & KOSHER SALT

• A mass, “factory” or industrially produced product

• Bleached to appear “whiter” and stripped of all minerals

• Contains unnatural & arguably toxic chemicals & additives which keep it from clumping together

• Serves only as a vector for synthetic iodine which can (and should be) supplanted with naturally occuring iodine found in fin fish, shellfish & crustaceans

SEA SALTS

• Natural

• Highly Soluable & Bio Available

• Additives & Preservative Free

• Free of all heavy metals & micro/nano-plastics (Ancient Sea Salt)

• Mineral Rich. Small Batch. Craft. Artisanal.

• BUY A SMALL SEA SALT COMPLEX NOW

• BUY A LARGE SEA SALT COMPLEX NOW

WHY SEA SALT IS SO SMART

COMMON SENSE & METAPHYSICS

YOU ARE A SALT WATER CREATURE…A MARINE MAMMAL…FUEL YOURSELF LIKE ONE!

It’s so simple, it’s scary! And, in a way, it’s hard to get our heads around this, because we think…”HOW CAN SOMETHING SO SMART, GOOD & SIMPLE NOT BE EVERYWHERE”. Read on and you’ll get it. We will start with YOU, YOUR BODY and the SIMPLE FACTS that matter the most.

DIG THESE FACTS

1. HUMAN BEINGS ARE 60-70% WATER.

2. 0% OF THE WATER IN YOUR BODY IS FRESH WATER.

3. ON AVERAGE OUR BLOOD IS ROUGHLY AS SALINE AS BRACKISH WATER AT 0.4% SALT and ABOUT 1/3 AS SALINE AS THE OCEAN.

4. 70% OF YOUR BODY IS “SALT WATER”

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

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

SO, ARE YOU OR ARE YOU NOT MOSTLY MADE OF SALT WATER? YOU ARE!

ARE YOU OR ARE NOT THEN, A MARINE CREATURE? YOU ARE!

These are not leaps of faith, these are facts. This isn’t theory, it’s measurable, demonstrable and universal in all humans.

SEA WATER: 3.0-3.2% Salt || BAY WATER: 1.0-2.5% Salt || BRACKISH WATER: .1-1.0% Salt || FRESH WATER: 0% Salt

So, the water in our bodies is like the brackish water in the delta the estuary (where the river meets the bay or ocean) at low tide. All of it, “salty”. The blood in our body is like the water in the same locations, in flood tide…significantly saltier.

THEREFORE IT IS A FACT THAT MOST OF OUR MASS OR BODY WEIGHT (BLOOD AND WATER) CONTAINS SIGNIFICANT LEVELS OF SALT. WE ARE MADE UP (MOSTLY…65-70%) OF SALINE LIQUIDS. SO, MORE SPECIFICALLY, BY THE NUMBERS, WE ARE BRACKISH CREATURES.

Finally, there is a 98% match between human blood plasma and seawater. The sea is (QUITE LITERALLY) running through your veins, heart and brain.

At a SEA SALT SOCIAL we weave togehter the science & common sense of elevating your salt game with fun, learning, socializing and wine. Some sea salts are from ancient / extinct oceans. Others from modern / living oceans. Sea salts as old as 500 million years are used. Some are from here. Others from near. Others from as far, far away in both time and space. You’ll benefit from the 80+ minerals found in sea salts instead of mineral free, factory produced table salt, which is high in sodium and essentially, metabolically, useless (minus the iodine). Table salt, in excess, can be damaging to your health as well, and is very often over-used in restaurants as a way to make people thirsty and to order more drinks. Sea salts are natural, bio-available and often produced by artisans through sustainable, responsible and non-industrial methods.

HUMANS ARE SALT WATER CREATURES

60-70% OF YOUR BODY IS SALT WATER.

So, YES, IN FACT, we are, SALT WATER CREATURES! Without getting into the weeds too much on this subject it is safe to say that the all paleo-anthropological, medical, and biological research confirms this. Vertebrate life started in the sea with fish and moved onto land through lungfish and amphibians. Reptiles, birds came next. Mammals came after them. Human beings evolved from mammals. Salt has been a part of the entire journey and is still with us today. So much so that we can’t survive without it.

Therefore, fueling your body with natural, highly-soluble, mineral & electrolyte rich sea salt from near and far (in time and space) is key to vitality and enhanced metabolic function in both the physical and metaphysical plane.

WE SHARE A LOT MORE WITH MARINE MAMALS THAN WE DO WITH MOST TERRESTRIAL MAMMALS

SIMILARITIES WITH DOLPHINS AND WHALES ARE STUNNING IN BOTH DNA & BEHAVIOR. There is a mountain of research and evidence of this so going into details here is unnecessary. But, if you want to go down this rabbit hole, START HERE

SCIENCE & PHYSICS + COMMON SENSE & METAPHYSICS = SCIENCE SENSE

SO SIMPLE. THESE ARE JUST IMMUTABLE FACTS ALL HUMAN BEINGS SHARE & LIVE WITH & BY … LIKE GRAVITY.

BUY A SMALL SEA SALT COMPLEX NOW

BUY A LARGE SEA SALT COMPLEX NOW

DON’T FORGET THE MINERALS!

The minerals in sea salt (up to 84 of them) are absolutely critical to our metabolic functions. Modern diets and processed foods are often devoid of most of these minerals and getting them into our bodies is therefore rather challenging. Mineral supplements are artificial, not easily absorbed (bio-available) expensive and inconvenient. But Sea Salts (and seaweed, which we also use) contain natural minerals are devoid of toxic additives and highly bio-available. Sea Salts are, therefore, an easy, natural, inexpensive, safe, effective, convenient and SMART way to get more of the minerals you need for optimal vitality and metabolic function.

WHAT IS THE DIFFERENCE BETWEEN A MODERN & ANCIENT SEA SALT

ANCIENT SEA SALTS come from ancient, extinct oceans. These salts are EXTRACTED today, from ancient salt deposits, with MODERN tools and tactics.

EXAMPLE: Redmond Ancient Sea Salt from Utah

MODERN SEA SALTS come from monern, living oceans. These salts are EVAPORATED from sea water through an ANCIENT craft and artisanal process.

EXAMPLE: Celtic Sea Salt from France

WHICH IS BETTER?

As ancient oceans did NOT contain heavy metals & micro-plastics (very toxic things) we consider Ancient Sea Salt to be superior to Modern Sea Salt and both to be superior to Factory / Industrial Table / Kosher Salt as Sea Salts are not bleached, stripped of their minerals or treated with additives and preservatives.

AN INTERESTING FILM ABOUT ALL SEA SALT PRODUCTION HERE

THE WORLD IN A GRIDER

100% Ancient Salts - ZERO Heavy Metals - ZERO Micro Plastics - 84 Essential Minerals & ElectroRIGHTS!

BUY A SMALL SEA SALT COMPLEX NOW

BUY A LARGE SEA SALT COMPLEX NOW

WINE TRAVEL

When you attend an EPICureanism™ Dinner and you participate in all 4 Modules, you’ll experience WINE TRAVEL to it’s fullest. The Experiential Model allows for us to present wines in a way that is unique. You’ll experience wines from around the globe by exploring up to 15 varieties from all 6 wine producing regions. You’ll likely discover a wine you love that you were previously unfamiliar with.

OUR WINE EXPERIENCE IS DRIVEN BY OUR MODEL

Our events and event spaces are intimate. Sessions are limited to 30 guests. This limits our ability to do the standard / traditional wine thing. Good news is, we’ve found that it actually liberated us, and our guests. It created all kinds of new opportunities. The benefits far out weight the limitations. It’s less, “we cant do that” and more, “look what we get to do!”

HOW IT WORKS - JOURNEY AROUND THE WORLD

Across all 4 Modules 14-20 wines are sampled in small pours (about 1/4 to 1/3 of a glass of each). Most are very intentionally paired with a bite or a dish or a series of bites. We curate for diversity and value while take you AROUND THE WORLD with wine, literally.

We feature lesser know grapes and natural processes from all 6 wine producing continents. Wines from Africa, Asia, Europe, Australia or New Zealand, N. America and S. America are all sampled. We’ll get weird with Pet Nats and grapes many have never heard of or tried. We’ll travel through time and space with wines from The Republic of Georgia (the birthplace of viticulture), The Canary Islands (an Volcanic African Archipelago) and onward to Chile, Slovenia, Croatia, Germany and New York!

We enjoy busing myths and telling stories about wine just as much as we do with seafood. Our intimate settings lead to discussions about all things and often we have guests who have amazing perspectives on wine. So, we ALL learn from their experience and observations. It is truly magical to see how our guests can add value to the experience.

GAIN IN EQUAL PROPORTION TO WHAT YOU GIVE UP

Our model allows our guests to try things many of them have never heard of. Join us and GET WEIRD together…you will find something you are surprised by in the the process. We promise. Like an Orange Pet Nat? How about a Diego Seco from a Volcanic African Archipelago? A fizzy Chilean Rose?

Put your palate on “Discovery Mode” like you might with your ears when streaming music, and we’ll find some new favorites, together. Let’s juxtapose a traditional Spanish Albarino with a bubbly version of the same grape, grown in CA. Drink Txacoli from the Porron like a Basque! We challenge you to experience wines in fun new way. If you fall in love with one of these wines, great. Now you know. We’ve just expanded your wine universe and that’ll bring you joy in the future. Also, if you want to take some bottles home, great. We can do that too. This way you don’t have to go wine hunting to find it at retail.

THE STANDARD / TRADITIONAL WAY DOES NOT FIT OUR MODEL

Wines by the glass or bottle can be arranged though our host venue, but it kind of kills the point of the journey & discovery.. We want to enage you in a wine adventure or expedition, not a walk in a familiar park. As per a bottle or glass of what is familiar…well…

1. You can get that EVERYWHERE ELSE, every day of the year

2. The “go to” varieties (Chardonnay, Sauvignon Blanc or Pinot Grigio) will be there, elsewhere, everywhere, forever.

3. A full glass of wine would last for several bites or courses, in some cases. We’d like to mix up the pairings for you more since we have the time, space and attention to share with each other. We are able to compare impressions, explore preferences more deeply and learn much more in the process.

RED WINE DRINKERS

Those who drink red wine exclusively can be hesitant to join us as we are typically presenting a fairly heavy seafood menu. We can certainly appreciate the dedication to fine red wine (and we can accommodate you, if you like). But more often than not, red wine drinkers come away from this saying: “ Wow, I had no idea I could enjoy white, rose and orange wines so much!”.

THREE WAYS TO GET THE PICTURE: 3 FILMS BELOW

EPICUREANISM™ was inspired by RAW LAB. This was a one of a kind experience in Charleston, SC from 2021-2026. The various courses and themes of RAW LAB have become the modules of EPICUREANISM. In essence, EPICUREANISM is RAW LAB as a touring concept. Like a hit Broadway Play might tour, we are taking in on the road for 2026.

EPICUREANISM™ IS A CULINARY ADVENTURE, not just a “dinner”. As such, it requires and delivers a lot more from and to the guest. Here’s an analogy: If you drive 60 miles to the beach for a weekend get away there are not that many things to consider, do, plan, bring or prepare for. But when you fly to Colorado to go skiing for a week you’ll need plan, prepare, do and bring a lot more. RAW LAB is much more like a ski trip to CO than a weekend at a nearby beach.

#RaiseTheRawBar

Empire Oyster created this concept in 2017 and have been perfecting it ever since. This is a vanguard Chef’s Table / Test Kitchen experience for up to 30 seated guests at a time, where the focus is on rare, exotic and luxury seafood from the bottom of the seafood chain. Part of our offering is an exploration of the most sustainable, responsible and healthy seafood choices. We call it MARINE CUISINE and describe it as Seafood v. 3.0. Here we #MakeUglyFishesDelicious in a smart, fun and sexy way.

Our model is the magic. Instead of being ANOTHER seafood restaurant that ALSO offers a raw bar, we have removed the raw bar from the restaurant and eliminated the restaurant. We are focused on being the finest raw bar in the history of the world because we are ONLY a Raw Bar! We #RaiseTheRawBar so you can #SeasTheBay. This is not an appetizer or tasting menu, its a meal…a food & wine experience and, for many, an epiphany in both seafood and fine dining.

We feature a host of marine species and dishes informed by an elegant culinary ethic which is designed around eating “Whole, Live, Raw & BioAvailabe”. These days, we guarantee our guests at least 15 “Points of Discovery”. These are things we deliver in our service that even the most sophisticated foodie, gourmand or epicurean is likely to have never seen before. It delights and enchants, while, at times confusing and challenging your senses in an exciting way. The entire time, you are only inches away from the chef who prepares everything in front of the guests. Every dish is enjoyed by all of the guests at the same time. The process and the chef de-mystify seafood and seafood wine pairings in an un-pretentious presentation that empowers our guests to experiment at home or to feel more comfortable ordering seafood and pairing wine to it elsewhere. Its also FUN! This is not a formal or “stuffy” omakase experience.

Raw Lab also delivers an elevated wine experience. Each course is paired with a great seafood wine and any of the wines could be paired with any of the dishes. Guest’s commonly discover new varieties and styles of wines they love. The focus is on obscure or lesser known varieties of dry white, rose and orange wines. A luxury back bar offers a very high end collection of sake & spirits and some nice red wines, by the bottle.

Enjoy private dining in a salon like atmosphere with other interesting & Interested guests who have the opportunity to ask dozens of questions about oysters, seafood and the wine pairings. No other oyster or seafood experience is designed around a 12 seat u-shaped bar where all of the dishes are presented to the world’s only “Ice Moat”, at the same time. Everyone in the room is on the same page and in proximity to everyone else. It creates a unique opportunity for Edu-Tainment and connecting to others which rewards much more than your palate.

Also, the space itself is designed and managed to deliver a strong sense of ESCAPE! If you are visiting, you won’t feel like you are a tourist, you’ll feel like a traveler. If you are local, you’ll feel transported to another time, place and dimension. You wont feel like you are in a restaurant, because, well, YOU ARE NOT! The decor, the music, the light…it all transports our guests and time flies.

Finally, this room is very private. You can’t see anyone walking by and nobody walking by can see you! Our guests enjoy total discretion, always. This very discreet room is also available for private events.

MARINE CUISINE & DelicaSEAS

Learn more about this culinary ethic HERE and check out some pictures at that link or in the gallery below.

THIS IS A FIT FOR THOSE WHO…

• …seek the unprecedented, unique and original.

• …have been to all the great CHS restaurants 10 times each and seek something completely different.

• …value elite food & wine experiences and have 3-4 hours available to do enjoy our service.

• …are NOT allergic to shellfish, mollusks or crustaceans. Fin fish allergies can be worked around by skipping a course or two.

• …are comfortable with or seek a community table type of setting and a salon like atmosphere.

• …appreciate elite food, wine and service without any pretension.