GUEST EXPECTATIONS

SET THEM IMPOSSIBLY HIGH. PREPARE TO SEE HOW THEY CAN BE SURPASSED.

If you don't learn, see, touch, feel, taste, and understand at least 20 things that fundamentally change your relationship with oysters, caviar, sea salt and Marine Cuisine we guarantee a 100% refund. One catch: You’ll be obligated to tell ALL of your friends not to join us for our next one so we can keep the room full of those who will find all of the value it has to offer.

THE PROGRAM

ACTS ONE - THREE

Four acts or sessions will be presented back to back over about a 4 hour period. Each are detailed below or at the links provided here:

MAJOR BONUS: WINE TRAVEL YEAH, ALL WINE IS INCLUDED!

“We protect what we love.”

— Yves Jacques Cousteau

ACT ONE: OYSTER FLIGHT

a Master Class in Ostreology by Master Mermmelier Kevin Joseph.

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

Oyster #1: Fresh Grated Horseradish Root & Lemon

Oyster #2: Fresh Grated Wasabi Rhizome & Lime

Oyster #3: Japanese Mignonette

Oyster #4: American Mignonette

Oyster #5: French Mignonette

Oyster #6: Cold Smoked

“Always go a little further into the water than you feel you’re capable of being in. Go a little bit out of your depth. And when you don’t feel that your feet are quite touching the bottom, you’re just about in the right place to do something exciting.”

— David Bowie

ACT TWO: CAVIAR TRIP

a Master Class in CAVIAR by Master Mermmelier Kevin Joseph.

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

“Your body isn’t a temple, its an amusement park! Enjoy the ride!”

— Anthony Bourdain

ACT THREE: MARINE CUISINE

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

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

“Everything in moderation, including moderation.
”

— Julia Child

AN ORIGINAL OF THE SPECIES

The Principles and Philosophy of EPICureanism were created by Master Mermmelier Kevin Joseph and polished at RAW LAB in Charleston, SC. EPICureanism, in many ways, is the greatest hits of RAW LAB or the touring version of it. RAW LAB was NEVER a restaurant, it was, in fact, a laboratory for the development and refinement of a singular a culinary experience revolving around “Seafood”. It worked. EPICureanism is some of that, distilled into a mobile presentation, like a touring company for a hit broadway show.

RAW LAB was a fusion concept was a grand success as a 10 course Omakase Style Raw Bar Experience operating from 2021 into 2026. RAW LAB will re-open in West Palm Beach, FL as soon as we find the right space. It is still the first (and only) fusion of a service style (Omakase) and a cuisine (Raw Bar) in history. This fusion begged for a particularly unique use of space which created unprecedented experiential opportunities. Evidence of the success and value of RAW LAB can be found in the fact that it has maintained 4.9 Stars on Resy for 4 years at a $340 per seat, paid in advance, price point.

RAW LAB was ultra-successful as Dinner & A Show…presented, essentially, in 12 Acts, or courses, like a play. As Kevin created, polished and perfected each of the elements be came to realize that some of them could be packaged and presented individually, in any location. So, we are now presenting several of these elements of RAW LAB in a collection of roughly 1 hour experiences which can be presented anywhere, in an afternoon or evening.

This has all been created by and will be presented by Master Mermmelier, Kevin Joseph, Chef/Owner/Creator of RAW LAB, LTLE FISH, EMPIRE OYSTER, NEW YORK OYSTER WEEK, THE OYSTERHOOD, OYSTERS UNLIMITED & more. Kevin is a Mermmelier, which is to be to oysters and seafood what a Sommelier is to wine.

Kevin has spent a lifetime edu-taining, coaching and guiding extremely well traveled, affluent and sophisticated guests through expensive, luxury experiences. As a Private Chef has delivered elite food & wine service to discriminating consumers since COVID. His experience with discerning consumers who’ve been everywhere / done everything is broad and deep. Kevin has designed his career around those the interests needs and aspirations of these people because these are the consumers who appreciate his expertise and experience the most. As a Professional Ski Instructor in Vail and St. Moritz CH, he did it on snow, at the most highest level. He’s done it on water too, as a Professional Stand Up Paddle Board Guide and Coach, since 2013.

As a Hospitality Consultant he has provided guidance and expertise to restauranteurs, chefs and hoteliers since 2013 including clients like The Peninsula Hotel and Waldorf Astoria, in NYC.

“Don’t explain your philosophy. Embody it.
”

— Epictetus

THE DELIVERABLES

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

2 LIFE CHANGERS

UNDERSTANDING OYSTERS
- How to ORDER, EAT & TASTE oysters
- How to identify the qualities / characteristics of various varieties & find your personal preferences which will inform how your order and enjoy oysters, to their greatest potential, for the rest of your life
- Principles in Wine Pairings with oysters
- A brief examination of the history, culture, cuisine, economy and ecology of oysters, and why it all matters
UNDERSTANDING CAVIAR
- How to ORDER/BUY, EAT & TASTE caviar
- How to identify the qualities / characteristics of various varieties & find your personal preferences which will inform how your order and enjoy caviar to, its greatest potential, for the rest of your life
- Principles in Wine Pairings with caviar
- A brief examination of the history, culture, cuisine, economy and ecology of caviar, and why it all matters

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

“The object of life is not to be on the side of the majority, but to escape finding oneself in the ranks of the insane.
”

— Marcus Aurelius

10 POINTS OF DISCOVERY:

ROOT - Fresh Grated Horseradish Root (a la minute) on an oyster - SINGULAR / RARE
RHIZOME - Fresh Grated Wasabi Rhizome (a la minute) on an oyster - SINGULAR / PRICELESS
TOUCHING - Holding / Feeling / Grating a Wasabi Rhizome with the Oroshiki (Wasabi Grater) - SINGULAR / RARE
PERFECT PAIRING - Perfection in a French Mignonette (explained) which delivers the most famous and oldest pairing of all time (Salt & Pepper) in the most elegant, obvious and simple way but is generally impossible for any Raw Bar or Restaurant using table service / platter service style to deliver - SINGULAR
SMOKIN’ - Cold Smoked Oysters (with its own sound and light show)…and cold smoked caviar as well - SINGULAR / PRICELESS
SPIRITED PEARLS - Molecular Gastronomy + Spirit + Agent = MAGIC! SINGULAR / PRICELESS
SEEING IT ALL - Watching everything made, live, in real time - SINGULAR
PORRON - Txocolina enjoyed the Basque Way, from The Porron with coaching for extra style, grace and aplomb - RARE
COACHING & GUIDANCE - Where else can you dine WITH the Chef for the entire experience, ask questions, hear his answers to other peoples questions…etc - SINGULAR / PRICELES
SOUNDTRACK - Highly curated playlists have been created and choreographed to dozens of moments, treatments and actions. Music is critical to the performance. Very little of it will be familiar. - SINGULAR
WINE TRAVEL This is how we span the globe with wine through the Oyster Flight & Caviar Trip. 9 wines from the 6 wine producing continents are presented including a premium Sake will be paired with oysters & caviar. These will be small pours…about 1.5 oz of each.