MILOS LEMONADE EVENT WITH CBC | PR & Digital Marketing

Dates

April 10 & 15, 2024

Time Frame

4 - 5pm

Location

Home in Isle of Palms, SC

Price

$3,900

TERMS

• 50% deposit due immediately to secure. Non-refundable

• 50% balance due 4.8.24

Products, Services & Experiences for 10 - 20 guests

(final head count due 4.2.24)

• Shucking Lessons for guests. Learn the basic tools & techniques for opening oysters

  • EO providing all needed items: Knives, Rags, Gloves, Cutting Boards…etc.

  • 6-12 oysters per guest

Marine CuIsine & DelicaSEAS

• Oysters on the Half Shell - 3 ways

  • Fresh Grated Horseradish Root & Lemon

  • Milos Lemonade & Burn Rosemary grenache

  • Cold Smoked

• SC Shrimp Ceviche with Prawn Crackers

• Crab Petals

• STERLING CAVIAR BUMPS

  • Two Bumps Per Guest

  • Guidance on “The Ride” which is a process by which guests are coached on how to best experience fine caviar

  • One Caviar Taco: Caviar on Sturgen

COCKTAIL

Milos LEMONADE & Sweetgrass Vodka, Basil, old bay rim, crushed ice. 

PROVIDED BY CBC

Lemons, Milo’s Lemonade, Flatware, Dishware & bLemons.

PROVIDED BY EMPIRE

Oysters, Ceviche, Caviar, Sturgeon

ADDRESS

Empire Oyster @ Port of Call

99 South Market Street

Charleston SC 29401

United States

EMPIRE OYSTER CATERING SERVICES

EMPIRE OYSTER is a premier provider of raw bar & seafood catering services. These are our values:

• FOOD SAFETY FIRST Everything we do is done with this in mind. LEARN MORE

• FINEST QUALITY PRODUCT & VARIETY We know how to source hundreds of local or rare & exotic oyster varieties. LEARN MORE.

• A MULTI-DIMENSIONAL, EDU-TAINING, OVER THE TOP OYSTER & RAW BAR EXPERIENCE: Guaranteed to blow your mind and quite possibly ruin you for oyster serves everywhere else, forever. We are the purple cow in the field of brown cows.

• PRECISION SHUCKING Fast. Clean. Perfect. It’s simply not enough to be fast, every oyster must present perfectly as well. ALWAYS!

• MAGNIFICENT PRESENTATION Our presentation is Food Theater. We’ve taken this to the limits of innovation. LEARN MORE.

• TOPPINGS, DRESSINGS & ACCOUTREMENT We #RaiseTheRawBar as we help you to #SeasTheBay with our signature Accoutrement Premier.

• ATTENTION TO DETAIL Everything we do with oysters, raw bars, and Marine Cuisine is next level. LEARN MORE.

• VANGUARD CULINARY ETHIC Our oyster service as well as our MARINE CUISINE & DelicaSEAS are next level.

DOWNLOAD OUR MENUS HERE

LEARN MORE ABOUT HOW WE ARE DIFFERENT

VISIT OUR CLIENT TESTIMONIALS PAGE

 WE #RaiseTheRawBar YOU #SeasTheBay

Little more need be said after you watch these videos of recent raw bars we’ve executed on land and at sea. Check out the VIDEO SHOWCASE HERE and one great video of an epic raw bar in East Hampton, below.

 CATERING ON LAND & SEA

We can deliver a supreme culinary experience just about anywhere. YOUR HOME, OUR YACHT, YOUR YACHT….Easy. We’ve delivered the finest oyster bars, Marine Cuisine and DelicaSEAS on Rooftops, Botanical Gardens, Docks, State Parks, Beaches, Convention Centers, Bars, Nightclubs, Cobble Stoned Streets, Museums…the list goes on and on. We also offer a very special DINE @ SEA program where we present fine food on yachts for small groups of friends and family. We also offer fine meats, vegetarian, vegan and gluten free options.

OYSTERS

We focus on VARIETY & QUALITY! We can and do source from near and far to offer up to as many as 20 varieties for an amazing tasting experience. Our broad and deep relationships with growers and distributors world-wide, allows us to procure oysters from as far as New Zealand, Mexico, Alaska, Florida, California and Nova Scotia. We enjoy pairing local product with rare and exotic oysters from as far away as possible. Nothing is better than giving our oyster aficionado guests something they’ve never had before, or even knew about, like an Olympia, Totten Inlet Virginica, an Oystra Verde (Green Gills). Or maybe some of the new, farmed oysters out of FL, NC, AL, MS or SC. But what we love most is to deliver ALL 5 SPECIES, whenever possible (Nov - April).

ACCOUTREMENT PREMIER

Here we have no rivals. Our oyster toppings and treatments are off the charts and the result of endless innovation and boundless passion. We call this collection of toppings and dressings Accoutrement Premier. Learn more HERE

BEYOND THE OYSTERS

CLAM BAKES, CRAB BOILS & LOBSTER BAKES

Of course we do these. But only for small groups these days. If your trusted POD is hungry for fun and great seafood, give us a ring.

MARINE CUISINE & DelicaSEAS

Tastes as good as it sounds! We are defining the vanguard of the future or fish. Check out some of our sustainable, responsible, healthy and delicious dishes. Scroll through pictures below or see photos with descriptions HERE

SAFETY

Is catering like this safe? YES, it is as safe as any food service, maybe more so. Our staff is small so, there is less exposure to those prepping your food.

Also, COVID is NOT a food-borne illness.

Scientists do not think we can become infected if we ingest the virus on food as our digestive tract can effectively neutralize it.

PRIMARY SERVICE AREAS

We’ve done events all over the place. Where there is a budget, we will serve. We tend to follow the seasons and the consumers who value our product, process and presentation.

SUMMER

THE HAMPTONS WESTCHESTER ROCKLAND DUTCHESS CONNECTICUT RHODE ISLAND MASSACHUSETTS NEW JERSEY

WINTER

PALM BEACH BOCA RATON FORT LAUDERDALE MIAMI NAPLES SARASOTA ST PETE TAMPA ORLANDO DESTIN ALYS BEACH

ELITE OYSTER SERVICE @ PRIVATE HOMES & YACHTS…etc

Simple. We show up to shuck and serve. We can also feed and EDU-tain you and your guests with…

• Ultra-Premium Oyster Service for 6 - 12

  • $475 minimum, depending on day & location of service

  • One Variety (East)

  • Two Varieties (East & West) Add $100

  • Additional East Coast Varieties - Add $125 each for 100

  • Additional West Coast Varieties - Add $150 each for 60

    • Includes live shucking, Accoutremement Premier, Set up, Clean Up…etc

• ADDITIONAL FUN & LEARNING

• Learn how to buy oysters direct

  • What to buy and when to buy it

  • No Additional Charge

• Learn how to shuck raw oysters

  • Find the knife and techniques that work best for you

  • Additional Charge, $75

• Learn to COOK oysters

  • Steamed, Roasted, Grilled, Smoked, Stews & Soups

  • Additional Charge, $75

• Learn to make Mignonette & find your favorite

  • French, Japanese, American and Dutch GIN-ionette

  • Additional Charge, $75

• Wine Pairings

  • Champagne, Rose, Muscadet, Sauvignon Blanc, Txocholi, Sancere and more

  • Additional Costs equal to to Costs of Wine Requested / Procured

• Spirits Pairings

  • Gin, Whisky, Tequila, Mezcal & Vodka

  • Additional Charge, $75

• Learn about Sphere-ification and make Spirited Pearls

  • Learn what they are and how to make them

  • Additional Charge, $175

• MARINE CUISINE & DelicaSEAS

  • Add to your experience with a menu of sustainable, responsible and healthy seafood choices including caviar, tinned fish, uni, scallops, crab, lobster and more.

  • Learn how to source and prepare these dishes.

  • Additional Charges based on number of guests and dishes served. Highly variable.

ELITE OYSTER SERVICE @ PRIVATE CLUBS

RESTAURANTEURS, PRIVATE CLUB OWNERS, MANAGERS & F&B DIRECTORS: We are offering a great way to deliver interesting food & drink to the members of elite, private country, yacht & automotive clubs in NY, NJ, CT, RI & MA.

RESTAURANTS & HOTELS

Having trouble finding employees who are collecting unemployment through July? Outsource to us and #RaiseTheRawBar.

GOLF & COUNTRY CLUBS

For golf clubs, we’d operate at the turn or near the 18th green.

YACHT OR POOL CLUBS

We’d operate near the pool area.

AUTOMOTIVE CLUBS

We’d operate near where members come and go from the club, like the entry / exit area.

In all cases, we can offer this safely and legally during the time of “social distancing” and “limited operations of your F&B services”. We are targeting the month of May for this offering. We have done this kind of thing hundreds of times and have never had any food safety or quality issues. Also, we are fully insured and we will provide a COI naming your club as additional insured.

THE SHUCK TRUCK

While Empire Oyster is NOT a traditional caterer and our SHUCK TRUCK is NOT a traditional food truck, both deliver oysters, beer and joy to consumers wherever we go. This is a great way for PRIVATE CLUBS to deliver some F&B value to your members while your F&B operations are limited or suspended. Its also a great way for a family to enjoy oysters together,

Our lovingly restored 1967 Chevy Sports Mobile 108 Deluxe is ready to roll. She goes 100mph, holds 8 with seat belts and serves cold beer from two taps (just not all at the same time). While she is not a food truck (we don’t serve "FROM" her) we do set up raw bars in front of her, next to her taps. So, we can serve food and pour beers at the same time. For the time being, obviously, we can only do this for small groups of people.  MORE INFO & SPECIFICATIONS HERE

WHY WE NEED OYSTERS?

OYSTERS ARE A MIRACLE FOOD & CONSUMERS MISS OYSTER SERVICE. We need them now, more than ever! Oysters are loaded with nutrition and immunity boosting vitamins and minerals like zinc, iodine, highly soluble amino acids. They are protein filled and have very low levels of fat, cholesterol and sodium. They are also loaded with omegas. This is all so well known, in fact, that there has recently been a host of articles on the subject of the benefits of consuming oysters on overall health as well as mood and mental health. They are even being prescribed as medicine for depression by Doctors, Psychologists and Psychiatrists. Learn more about that HERE

PRIVATE FAMILY GATHERINGS

Pricing for small private gatherings starts at $475 for a group of 6.

BEER & WINE PAIRINGS

Our Shuck Truck has two taps and a jockey box system. This allows us to serve two kinds of beer on tap, ice cold. We could certainly add wine to the mix if that is of interest. We’d keep it simple for the clubs. For private family gatherings, budget will dictate the offering or our clients can manage this part of the offering themselves.

THE EXPERIENCE BEYOND THE FOOD & BEV

Empire Oyster is led by Kevin Joseph, Master Mermmelier. A Mermmelier is to oysters what a Sommelier is to Wine or a Cicerone is to Beer. Our service, therefore, delivers a bona-fide oyster expert to engage & edu-tain your members as they sip and slurp.  As per their interest, guests will gain a better understanding of oysters as both part of the ecosystem and as food. They can get a crash course in aquaculture including the history, culture, cuisine, economy & ecology of oysters. Additionally, they can experiment with various accoutrement (toppings and dressings for oysters) and learn how to source the best product directly from those that produce it. They may discover new oyster preferences and favorite oyster pairings. Finally, those who are interested in doing so, can enjoy an oyster shucking lesson as well. Many can learn quickly which will allow them to enjoy oysters they order direct to their home. 

ABOUT KEVIN JOSEPH, MASTER MERMMELIER & PRIVATE CHEF

Kevin Joseph is the creator of New York Oyster Week, The OysterHood, Empire Oyster & Oysters Unlimited. His creativity with, knowledge of and experience with oysters, seafood and hospitality is singular. Kevin coined the phrase Mermmelier  because there was no term which describes his experience, knowledge and experience with oysters, seafood and hospitality. So, in fact, he had to coin a term that described what he is and what he does. Learn more here: www.EmpireOyster.com/press

BROWN TRADING CO. + KEVIN JOSEPH

Ed, 

As per my last email and our last chat, I feel like the time has finally come for us to join forces. 

I think moment for alignment has arrived. Im convinced that You & BTC can help me achieve my mission and vision AND benefit greatly from it. I think that it will not only be us that looks back on this in wonder some years from now, but the entire industry will as well. I think we can redefine seafood for the 21st century in a dozen ways. 

As you know, for the past 15 years, I have been dedicated to a mission, mantra, method and message. That can be found here. It is about as authentic and polished as ever. I know you will love it. You ARE this!

It's unfortunate that you missed RAW LAB. It would have changed how you think about food, hospitality and the modern American "Foodie", Im sure. It is EXTREMELY RELEVANT to what I can do for BTC. 

RAW LAB

Can be understood by others best, HERE

It was an exhausting yet enormously rewarding growth spurt. It was like going to medical school. Simply the most confirming and meaningful thing I've ever done because I got good look at what 14,000 diners willing to spend $350 on dinner (each) do and dont know about seafood. This was a singular experience especially considering there was no menu and I was actively engaged in every conversation, 100% of the time for 4,000 hours of service over 4 years. Gave me so much affirmation and a much clearer vision of where I can be of service to God, Earth & Others going forward. 

I learned that most people know very, very little about where any foods come from and even less about seafood. They dont know how to source it, eat it or appreciate it at all. Or event TASTE IT. I learned how to  graciously guide them into their own conclusions and preferences for oysters, caviar, wine pairings and much more. Chef's are a bit harder to guide, but I've had some succes there too.

BUT, more and more are getting more and more curious about it. They are looking for answers and THOUGHT LEADERS are bringing it to them in various ways. There are VERY FEW thought leaders in seafood and there are A LOT of reasons for that. And this is the crux of the opportunity for us to work togeher...the gap between supply and demand for this information and product. 

Raw Lab brought what I thought might be true and not into CLEAR FOCUS. It affirmed my passion and purpose and increased my resolve to see my vision come to fruition. It helped me see what the opportunities with seafood is and isnt. That is why it is relevant to our conversation. I wish you and your team could have seen it.

PROPOSAL

"National Sales Manager" or "Brand Ambassador"

Salary + Commissions + Healh Insurance + Travel Expenses + Sprinter Van (RV) 

METHODS

• Sprinter Van / Road Warrior *

• Events

• Seminars

• Content

• CSF

• Brick & Mortar Hospitality in key Markets 

* I can (and for with the right tools & resources) live on the road in an RV for 1-3 years. Selling. Educating. Creating Content. Producing Events. 

MY IP

Off the top of my head there are these concepts, philosophies, events, brands and more that I have created, used, trademarked and more which has incredible applications for BTC to OWN THE SPACE!

• EPICureanism

• RAW BARge (Hamptons)

• Marine Cuisine

• DelicaSEAS

• (Undisclosed TM, forthcoming regarding "Fish Expert")

• Mermmelier

• Accademie Mermmelier

• MARSH Madness

• 1% For The Marsh

• Oysters Unlimited

• Caviar Week

• Oyster Week

• International Oyster Day (11.18)

• Great American Oyster Trail

• Long Island Oyster Trail

• "The Raw Bar Gospel" & "The American Raw Bar Model" = $750k + in new revenue per year if applied. 

• AgriHood / Aquahood (Food Sovereignty 

THE COMING YETI ANGLE

I bring this up because I have had this vision for years. 

And I think it might be similar to / tie in with the LVMH discussion we had the other day. 
CERTAINLY is leads to a Co-Branding Possibility between Luxury Seafood & Luxury Brands of ALL KINDS (including residences, hotels, automotive, private aviation...etc). WAY out of the box kind of thinking that will be rewarded in the future. 

I am a Junior Brand Ambassador for Yeti. They embrace BBQ but few other chefs. I am to be THE YETI CHEF one day in that I will best exemplify the YETI brand through seafood. Lots of strategy will go into this but when it clicks I see a singular opportunity for YETI & BTC in urban areas. BTC product delivered to HOMES in YETI coolers (like the milkman used to). This "CSF" would allow the consumer to sample a YETI all week (show it off at the farmers market) and then return it on delivery day or keep it and be billed for it. I see this working in Doorman buildings in urban settings, particularly from Boston to Miami. 

Or private homes in gated communities. This is a vision only WE + YETI could execute on. I dont see any other chefs wanting to take this on. They love to run restaurants and write cookbooks, I guess...I think those games are over (or nearly over, especially if gas goes to $8 a gallon). The market remaining is the one BTC is well suited for, DTC. And who whill they look to what to do with the fish they can still aford to buy and eat at home?

MY VISION

• Is to be to Seafood what The Sphere is to concerts. A radical departure from traditional thinking in the sourcing, preparation, presentation and appreciation of all marine, estuarie & aquatic plants and animals. In some ways a fairly disruptive force in a category that has been slow to disrupt because of the variable nature of much of it.

• STOMP OUT fraud, unsustainable, irresponsible and disingenuous people and practices in an effor to uplift and support all that is sustainable, responsible and authentic. 

• BE A STORYTELLER of the people, places and processes that bring us via all channels: You Tube. Socials. Web. TV. Print. Events & Experiences. 

• EDUCATE & ENTERTAIN consumers. A guest at Raw Lab came up with a great way of describing me in that role: "Stand Up Culinarian". It was true. LOTS OF LAUGHS. LOTS OF DEEP THOUGHTS. Lots of rounds of applause and stillness, both. Equal measure
  "Schtick" and Soul, were employed in that I think was a great balance. 

• CONSULTANT to Chefs & Restaurants, while they still exist. 

• BUILD VALUE in an expensive product category which will only become more expensive. 

• CONTENT CREATOR of fun, thoughtful / mindful / soulful / colorful, adventurous & delicous content. Think Bourdain + Cousteau + Child. My appeal to the general marketplace will NOT be universal but it is MUCH broader than most chefs or fishmongers as I an enough of both of those things while also being fit and athletic enough to do things like scuba and spearfish and forage in formidable places. Gordon Ramsay comes to mind as the best in class for this at the moment via his shows with Nat Geo where he really gets out there and adventures for food. We dont need a show on Nat Geo. A You Tube Following of 1,000,000 and 1,000,000,000 views in a few years will have the desired effect for BTC, Im sure. I see this as VERY attainable.

• BE A PART OF A NEW WORLD for BTC where it does what Regalis tried / tries to do with other products (beyond seafood). Expand the product offering, I mean. Especially with Tinned Fish & Foraged Product. 

METHODS

• Sales Road Warrior

• Restaurant & Chef Consultant

• Event 

• Educator 

• Entertainer

• Content Creator

• Philosopher Chef

Thank You!

Kevin

KEVIN JOSEPH
Founder & President

Links   https://linktr.ee/SeasTheBay

Voice   917 656 4697

Email   Kevin@EmpireOyster.com
_____________________________________

EMPIRE OYSTER www.empireoyster.com

EPICureanism www.empireoyster.com/epicureanismforall

CAVIAR WEEK www.caviarweek.com

RAW LAB @ CHS www.empireoyster.com/rawlab

LTLE FISH @ CHS www.empireoyster.com/ltlefish

PRESS www.empireoyster.com/press

FILMS www.empireoyster.com/films

CATERING www.EmpireOyster.com/catering

MARINE CUISINE™ www.EmpireOyster.com/marinecuisine