CULINARY THEATER BY KEVIN JOSEPH
— DRAFT UPDATED MAY 2025 —
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BRING SOME OF The MAGIC OF RAW LAB TO YOUR HOTEL OR RESORT
RAW LAB has been a grand success as a 10 course Omakase Style Raw Bar Experience in Charleston, SC since Feb 2022. It has been successful as Dinner & A Show…presented, essentially, in several acts, like a play. As we created, polished and perfected each of the elements we 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 1 - 3 hour experience which can be presented anywhere.
This has all been created by and will be presented by Master Mermmelier, Kevin Joseph, Chef/Owner/Creator of RAW LAB, 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. A FISHionado, if you will.
Kevin has spent a lifetime edu-taining, coaching and guiding guests through elite experiences. As a Professional Ski Instructor in Vail and St. Moritz CH, he did it on snow, at the most elite level. As a Consultant he has done provided guidance and experience to restauranteurs, chefs and hoteliers since 2013. 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. As these are the consumers who appreciate his expertise and experience the most it is the interests needs and aspirations of these people Kevin has designed his career around.
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 7 wines from 6 wine producing continents. Participants will learn to understand and appreciate oysters such that you will have the tools to recognize the major “Characteristics” or “Metrics of Quality”. This will inform your palate such that you’ll understand your preferences and, therefore, understand how to order oysters in restaurants and raw bars, forever.
Oyster #1: Naked + Wine #1: FRANCE - Champagne / TBD
Oyster #2: Fresh Grated Horseradish Root & Lemon + Wine #2: S, AFRICA - TBD
Oyster #3: Fresh Grated Wasabi Rhizome & Lime + Wine #3: JAPAN (SAKE) - TBD
Oyster #4: Japanese Mignonette ++ Wine #4: CHILE - TBD
Oyster #5: American Mignonette + Wine # 5: AUSTRALIA - TBD
Oyster #6: French Mignonette + Wine #6: EUROPE - Muscadet
Oyster #7: Cold Smoked + Wine #7: SONOMA, CA - Carboniste Abarino Brut
Oyster #8: Spirited Pearl: Clase Azul Reposado Tequila + Cilantro
Price: $125
Time: 1:30 (4:00pm - 5:30pm)
“We protect what we love.”
ACT TWO: CAVIAR TRIP
a Master Class in CAVIAR by Master Mermmelier Kevin Joseph.
WHAT TO EXPECT: Caviar is something the American consumer has a lot of new interest in. 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 direct 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)
“Champagne. In victory you deserve it, in defeat you need it. ”
ACT THREE: MARINE CUISINE
WHAT TO EXPECT: A new understanding of seafood, Next Generation Seafood, that is. Explore what makes any given species more or less safe, healthy, sustainable and responsible. How to spot fraud or quality flaws in seafood. How to avoid heavy metals, micro-plastics, antibiotics and pesticides in ordering at restaurants or sourcing for home cooking. Debunk myths and find the truth for healthier and more sustainable choices.
Seaweed Salad & Carboniste Pinot Grigio Pet Nat
Sea Scallop Crudo & Sancere
Salmon Umami Bombs & Chilean Rose / Sake
Unagi in a Blanket & Carboniste Pinot Noir Rose
Price Per Person: $100 per person
Time Frame: 1:15 (6:15pm - 7:30pm)
“Always go a little further into the water than you feel you’re capable of being in. Go a little bit out of your depth. And when you don’t feel that your feet are quite touching the bottom, you’re just about in the right place to do something exciting.”
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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. There’s so much to this. 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 are are from here others from near and far.
Why would this matter to anyone? Because creating a vessel to keep on hand in your kitchen at home will make it easy, convenient and inexpensive to get ALL of the essential minerals in a natural and bio-available manner, every day.
Price Per Person: 4 ounce $75 || 8 ounce $100 || 12 ounce: $125
Time Frame: 1:00 (7:30pm - 8:30pm)
* Wine served here will be a la carte.
“Everything in moderation…including moderation.””
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
RESORT PRICES
15 - 20 guests: $4,500 +
30 - 40 guests”: $9,000 +
*Includes wine pairings
+ Two Nights Lodging / Meals at Resort
++ Assistance from resort in marketing and promoting
“DISCOVERY is the DELTA between EATING and DINING”
10 + POINTS OF DISCOVERY:
UNDERSTANDING OYSTERS & finding your personal preferences - SINGULAR / PRICELESS
UNDERSTANDING CAVIAR & finding your personal preferences:- SINGULAR / PRICELESS
ROOT - Fresh Grated Horseradish Root (a la minute) on an oyster - SINGULAR / RARE
RHIZOME - Fresh Grated Wasabi Rhizome (a la minute) on an oyster - SINGULAR
TOUCHING - Holding / Feeling a Wasabi Rhizome and the Oroshiki (Wasabi Grater) - SINGULAR / RARE
PERFECT PAIRING - Perfection in a French Mignonette (explained) which delivers the most famous and oldest pairing of all time (Salt & Pepper) in the most elegant, obvious and simple way but is generally impossible for any Raw Bar or Restaurant using table service / platter service style to deliver - SINGULAR
SMOKIN’ - Cold Smoked Oysters (with its own sound and light show) and Caviar as well - SINGULAR
SPIRITED PEARLS - Molecular Gastronomy + Spirit + Agent = MAGIC! SINGULAR
SEEING IT ALL - Watching everything made, live, in real time - SINGULAR
PORRON - Txocolina enjoyed the Basque Way, from The Porron with coaching for extra style, grace and aplomb - RARE
COACHING & GUIDANCE - Where else can you dine WITH the Chef for the entire experience, ask questions, hear his answers to other peoples questions…etc - SINGULAR
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
“Some are born great. Some achieve greatness. Some have greatness thrust upon them. ”
OYSTER & CAVIAR PAIRINGS: Wine Travel 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.
NOTES ON THIS DRAFT
PARTNERSHIP
We believe that there are elite resort and hotel brands that would benefit from partnering with us to deliver these activations, events and experiences for their existing clientele. We also think that our product, service and experience would attract new customers and advocates to established brands looking to differentiate themselves. We are open to exclusivity agreements withing regions and there is nowhere on earth we would not be willing to travel to.
SPONSORSHIP
We think a premium Spring Water (Pellegrino, Aqua Pana or similar would be a natural fit for Title Sponsorship. A specific Chamapagne brand / portfolio could too.
GUESTS
15 - 20 guests per session, maximum
CAVIAR TRIP - MUSIC
Working on a solution for a technology that will allow us to deliver each guest with a set of ultra premium headphones and deliver the right music and commentary to the guest for each bump. This would reduce distraction and chatter and encourage the hypnotic / trance like state we seek to deliver.
