EPICUREANISM

…is a fun, delicious and unpretentious MASTER CLASS in Oysters, Caviar, Sea Salt and Marine Cuisine. EPICureanism is a new and unique culinary experience designed to refine your preferences and value propositions for expensive seafood enjoyed at home and in restaurants.

SPECIFICS: WHO, WHAT, 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. It is presented in modules, outlined in detail, in the DEEP DIVE section below.

YOU

• 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

US

• 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?

WHO

YOU

• Love seafood and want to get the most out of very expensive seafood

• 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 eating at the highest levels.

• 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. 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.

US

• 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

YOU

• 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 safe, healthy, sustainable, responsible, delicious, colorful, delicate, rare & expensive.

US

• 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.

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.

HOW

YOU

• Set aside 1-4 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’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.

US

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

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

WHERE

The EPICureanism program is delivered at 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, Atlanta, GA, Houston, TX, Dallas, TX, Charleston, SC and beyond in both public, private and semi-private settings.It really gelled between 2021 and 2026 via the operations of RAW LAB, in Charleston, SC.

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 fundimentally change your relationship with oysters, caviar, sea salt and Marine Cuisine we guarantee a 100% refund. One catch: You’ll be obligated to tell ALL of your friends not to join us for our next one so we can keep the room full of those who will find all of the value it has to offer.

THE DEEP DIVE

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

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

THE PROGRAM

ACTS ONE - FOUR

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

1. Oyster Flight

2. Caviar Trip

3. Marine Cuisine

4. Sea Salt Social

ACT ONE: OYSTER FLIGHT

a Master Class in Ostreology by Master Mermmelier Kevin Joseph.

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

RESULT:

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

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

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

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

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

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

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

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

Price: $125

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

ACT TWO: CAVIAR TRIP

a Master Class in CAVIAR by Master Mermmelier Kevin Joseph.

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

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

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

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

Price Per Person: $125

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

ACT THREE: MARINE CUISINE

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

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

Seaweed Salad & Carboniste Pinot Grigio Pet Nat

Sea Scallop Crudo & Sancere

Sustainable Salmon Umami Bombs & Chilean Rose & Unfiltered Sake

Unagi in a Blanket & Carboniste Pinot Noir Rose

Price Per Person: $100 per person

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

ACT FOUR: SEA SALT SOCIAL

a Master Class in SEA SALT by Master Mermmelier Kevin Joseph

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

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

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

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

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

* Wine served here will be a la carte.

AN ORIGINAL OF THE SPECIES

The principles of EPICureanism were created by Master Mermmelier Kevin Joseph and polished at RAW LAB in Charleston, SC. This fusion concept was a grand success as a 10 course Omakase Style Raw Bar Experience operating from 2021 into 2026. RAW LAB will re-open in Jupiter, FL in late 2026. 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 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.

TARGET PACKAGE PRICES

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

INDIVIDUALS

OYSTER FLIGHT*: $125

CAVIAR TRIP*: $125

MARINE CUISINE*: $100

SEA SALT SOCIAL: $75 - $125

*Includes wine pairings

ENTIRE PACKAGE: $425 - $475

THE DELIVERABLES

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

2 LIFE CHANGERS

1. UNDERSTANDING OYSTERS

   • How to ORDER, EAT & TASTE oysters

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

   • Principles in Wine Pairings with oysters

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

   UNDERSTANDING CAVIAR

   • How to ORDER/BUY, EAT & TASTE caviar

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

   • Principles in Wine Pairings with caviar

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

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

10 POINTS OF DISCOVERY:

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

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

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

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

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

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

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

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

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

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

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