With an “Executive Lunch” menu ($20 for an entrée and beverage or $26 for an appetizer, entrée, and beverage), Osumi is a lovely place to meet friends or colleagues for a leisurely lunch. For Happy Hour, Osumi offers an enticing array of $7 cocktails and small bites from 4 p.m. to 6 p.m. For dinner, Osumi remains a refined option for an intimate night out over sake, nigiri and Wagyu.

The menu includes a harmonious balance of signature rolls, classic sushi and Asian-inspired entrees. The namesake roll—the Osumi Sushi Roll—is made with shrimp tempura, avocado, Hamachi, Japanese acevichada and crispy quinoa furikake. Starters highlight the restaurant’s unique use of ingredients, with dishes like the Shishito Ponzu,with shishito peppers, Andean corn, sesame ponzu and crunchy bonito flakes.

Entrees like the Shrimp Furrita (a plate of shrimp tempura sprinkled with yuzu garlic aioli served over a bed of steamed rice); Gochudare Ribs (Gochujang based pork ribs paired with yuzu coleslaw); Surf & Turf Maki (shrimp tempura, lobster and avocado with Wagyu and Japanese teriyaki); and the signature Osumi Steak (paired with escabeche beans and sautéed vegetables), are savory standouts.

Osumi prides itself on an equally strong cocktail menu crafted by The Garnish’s co-founders and esteemed mixologists Andy Cabrera and Loiver Hernandez Crespo. Signature cocktails include the Lychee Highball (Canaima Gin, dry vermouth, lychee, citrus, absinthe and bubbles), and the Ibaraki Sour (a mix of Ichiiko Saiten Shoshu, Midori, sugar, lime and creamy Yuzu foam). The bar also boasts an impressive collection of Japanese whiskies, including the revered Nikka Coffey Malt Whisky and Hibiki Japanese Harmony, alongside a selection of Amaro Montenegro, Ume Plum Liquor, Sake and other fine liquors and wines.

Osumi Cocktail & Sushi Bar is open seven days a week: Fridays and Saturdays from 12 p.m. to midnight; and Sunday to Thursday from 12 p.m. to 11 p.m. The restaurant is at 110-112 Giralda Ave., Coral Gables. For more information, visit www.osumisushibar.com or follow on Instagram at @osumisushibar.

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Elements of the Pacific appear in raw dishes like the Kanpachi Carpaccio (a must-try). The buttery, mildly sweet Kanpachi comes from the aquamarine waters off the rocky Baja coast of Mexico. It is “cooked” ceviche-style in a passion fruit citrus vinaigrette, with a lemongrass soy yuzu sauce, topped with creamy avocado and serrano pepper—a perfect harmony of citrus acid, spicy kick and fruity sweetness.

In the waters surrounding the Yucatán, lobster fishing is an important part of local economies. Thus, an unforgettable lobster dish appears on Casa Ya’ax’s menu. Sweet, succulent pieces of lobster balance the smokey layers of flavor in a coconut curry sauce. Served over an earthy succotash of lentils, orzo pilaf, grilled yellow corn and tomato, then garnished with a petite periwinkle edible flower, the dish is homey and undeniably delicious.

The Barbacoa de Pierna de Cordero gives a nod to central and northern Mexico. A braised lamb shank is seasoned with dried chilies and spices and served with fresh radishes, white onion shavings, cilantro and salsa roja.

“Lamb is used a lot in Guadalajara,” Chef Montero says. “I marinate it and cook it for more than 12 hours. All the condiments and marinade go deep into the meat.”

From the Western coast of Mexico, Chef Montero elected to feature the Pulpo Zarandeado—a Spanish octopus rubbed in dry red Mexican chile adobo, served with white pinto beans and Kalamata olive puree, fingerling potato confit and Spanish chorizo salsa.

“Zarandeado” is a 500-year-old method for grilling seafood, originating in Nayarit, a Mexican state on the western coast. In this tradition, seafood is grilled over hot coals in a wood-fired oven.

Masa, or corn, a staple in both Mexican and Mayan traditions, is spotted throughout Chef Montero’s menu in multiple preparations and dishes, including masa tlacoyos (thicker than a usual tortilla), a white corn hominy spread (like hummus), masa gorditas and of course, homemade corn tortillas.

Chef Montero’s intention behind featuring such a wide range of Mexican cooking techniques, regional Mexican ingredients and twists on traditional Mexican dishes was to help re-educate Miami diners on authentic Mexican cuisine.

“Everybody always thinks that Mexican gastronomy is only about tacos. They think that Mexicans eat tacos every single day,” Chef Montero laughs. “At Casa Ya’ax we offer diners a sophisticated exploration of Mexico, rich in regional flavors. We are trying to show a little bit all around Mexico, not only one region.”

This intention shines through every aspect of Casa Ya’ax, including the restaurant’s design. From the furnishings, which Chef Montero had transported in a shipping container direct from Mexico, to the building techniques he used on the walls of the salon, hails from Mexico.

“The hanging lamps and all the decorations were made within miles of Tulum,” says Chef Montero. “The furniture, which is two kinds of wood, we brought in from Mérida. In the first salon, with all the green walls, the material is Chukum.”

Chukum is an ancient Mayan technique that involves making a stucco from the leaves of the Chukum tree.

The dessert and cocktail menu likewise utilize Mexican or Mayan symbolism, ingredients and styles. For example, the whimsical Catrina desert—a white chocolate skull (called a calavera in the Day of the Dead tradition) melts open to reveal a cube of cornbread inside after a server carefully pours hot melted white chocolate over the scalp. Carmel popcorn adds a crunchy bite to this surprising dessert.

Mezcal akul, made from Mexican agave, is used in Casa Ya’ax’s Aku Mal cocktail. It is mixed with Nixta Licor de Elote (a corn liquor only grown below the Nevado de Toluca volcano in Mexico), then combined with lemongrass, pineapple and grapefruit.

The thoughtfulness of each detail Chef Montero has incorporated into the Casa Ya’ax experience speaks to his deep appreciation for his family’s heritage in Mexico. It’s no surprise he grew up in the kitchens of both his grandmothers. In the afternoons after school, Chef Montero said he would regularly find himself helping his cousins and grandmothers cook.

“I was the only boy in the family,” says Chef Montero. “At one point I was bored and was like, ‘What’s going on here in the kitchen?’ Every Sunday we had lunch and dinner at a grandma’s house. But first, we all went to the market to pick up the different ingredients for the meal. My grandma showed me how to recognize a good herb and a good protein and taste the different kinds of cheeses. She taught me how to pick a nice, fresh cream. On Saturday nights the question was always, ‘What do you want to eat tomorrow?’”

This early introduction to authentic Mexican cuisine led him to receive culinary training in Mexico City at the University Anahuac (campus of the Culinary Institute of America and The Cordon Bleu). After he graduated, he was invited by renowned Cuban-born Chef Luis Pous to interview for a position at Pous’ then-new restaurant in Little Palm Island in the Keys. Within two months, Montero emigrated to the United States.

“All my friends and family didn’t take it seriously at all,” Chef Montero laughs. “They thought I was going to Miami to party—that I’d be back in two months. I’ve never gone back.”

The move to the Keys was a big transition.

“I had been living in a big city—Mexico City—and moving to the Keys was a shock. I never was expecting to literally go to a tiki bar in Florida where everyone was wearing tropical shirts,” Chef Montero remembers. “It was a big, big change. I think I passed that adversity because I was focusing on what I wanted for me and my career.”

The move ended up being a smart one. Under the mentorship of Chef Pous, Chef Montero refined his skills and went on to work at a series of boutique hotels and restaurants in Colorado, Minnesota, San Francisco and Napa Valley, before eventually opening his first personal venture in Miami, La Santa Taqueria. La Santa Taqueria focuses on Mexican tacos and street food. Casa Ya’ax, he says, is a much deeper representation of his heart and soul.

“I hope Casa Ya’ax makes you feel warm,” he says, “Like the welcome you get at the house of your grandma.”

Casa Ya’ax is located in Wynwood at 51 NE 24 St., Suite 101. Metered street parking and valet are available. Open Tuesday, Wednesday and Sunday from 6 p.m. to midnight, and Thursday through Saturday from 6 p.m. to 3 a.m. For more information visit casayaax.com or follow on Instagram @casayaaxmiami.

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For a Refreshing Palate Cleanser, try the Agua Fresca

Bartender Marla White of Lona Cocina & Tequileria — the chic, oceanside Mexican restaurant fronting Fort Lauderdale Beach — recommends an Agua Fresca. Combine 2 oz. Seedlip Garden 108, 1 oz. hibiscus concentrate and 1 oz. lime juice in a shaker with ice. Shake, then strain over fresh ice into a lab glass. Garnish with a beautiful micro-orchid.

For a Vitamin C Boost with a Bite, try the Sober Rabbit

Corporate Beverage Director Federico Llauro for the R House — a funky and vibrant gallery-meets-restaurant in Wynwood — shared his recipe for the Sober Rabbit. Combine 4 oz. freshly juiced carrot juice, 1 oz. raw ginger beer and ¾ oz. simple syrup in a dry shaker. Shake, then add ice. Shake again. Pour in a tall glass. Garnish with an orange carnation and peeled clementine wedges.

For a Balanced Sweet and Sour Delight, try the Alpha

Mixologists Moe Aljaff and Juliette Larrouy from Adrift Mare — a sophisticated Mediterranean urban retreat overlooking Biscayne Bay on the 25^th floor of Hotel AKA Brickell in Miami –recommend the Alpha. First, prepare some “Apple Shrubs.” Combine ¼ teaspoon citric acid, ½ teaspoon ascorbic acid, ½ teaspoon malic acid, 700 ml of simple syrup, 600 ml of freshly juiced granny smith apples, 600 ml of freshly juiced celery, and 80 ml of freshly juiced ginger. Once the shrub is complete, add 3 oz. of it into a mixer with ½ oz of lemon juice and a dash of saline. Throw your shaker three times gently to aerate the mixture. Pour over a large ice cube in a specialty glass and garnish with an edible white flower.

For a Simple, Asian-Inspired Potion, try the Bees Japanese

Sushi by Scratch — the modern and non-traditional Omakase speakeasy in Coconut Grove — features the Bees Japanese. Combine ¾ oz. yuzu, ¾ oz. honey and 2 oz. Seedlip in a short shaker. Shake and serve without ice in a Nick & Nora glass.

For a Fruit-Forward Refreshment, try the Don’t Be Suspicious

Corsair Kitchen & Bar — the contemporary Mediterranean restaurant serving farmhouse fare in Aventura — features the Don’t Be Suspicious. Combine 1 oz. pineapple juice, ½ oz. lemon juice, 1 oz. orange juice, ½ oz. grenadine and 2 oz. ginger ale into a glass. Stir gently. Garnish with a pineapple wedge.

For a Glass of Peruvian Purple Passion, try the Chicha & Tonic

Toro Toro, thetrendy andrefined Pan-Latin chophouse in the InterContinental in Miami — features a Peruvian inspired purple drink, the Chicha & Tonic. Combine 1 oz. Chicha Morada, 1 oz. elderflower tonic and ½ oz. agave in a shaker with ice. Shake, then pour over fresh ice into a tall glass. Garnish with a colorful flower.

For a Sweet & Salty Tonic, try the Salt Scrub

Sommelier and beverage connoisseur Allegra Angelo at Vinya Table – a zen, Mediterranean-inspired bistro on Miracle Mile in Coral Gables – recommends the Salt Scrub. Combine 2 oz. green guava juice, 1 oz. fresh lemon juice and  ½ oz. filthy olive brine in a highball glass. Add ice. Top with some fever tree light tonic water. Garnish with a Tajin-dusted, filthy pickle-stuffed olive.

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Food Network’s 23^rd Annual SOBEWFF Will Transform Miami into a Culinary Wonderland Feb. 22-25

For four days, the always-anticipated, internationally renowned South Beach Wine & Food Festival turns Miami into a culinary playground with more than 100 events taking place on South Beach at pop-up locations, restaurants, and venues across Miami. In its 23rd year, the 2024 festival, Feb. 22-25, has a fully loaded schedule featuring more than 500 chefs and some of Food Network’s biggest superstars.

At the heart of the festival are two open-air tasting tents – the North Venue and Grand Tasting Village – situated on South Beach’s sublime stretch of sand. In these central tents, festivalgoers will find the event’s headline events like the “Diners, Drive-Ins and Dives LIVE” with Guy Fieri, the “Burger Bash” with Rachael Ray, “Tacos & Tequila” tasting with Aarón Sánchez and “The Block Party” with Andrew Zimmern and Melba Wilson.

Beyond these, a wide-ranging series of one-night-only VIP dinners, seated brunches, tasting menus, high-energy cooking competitions and live entertainment events take place. This year’s most prestigious dinner, the Tribute Dinner, part of the New York Times Dinner Series, will pay homage to two luminaries, Massimo Bottura and Luca Garavoglia.

In 2022 BizBash named the Festival the #1 Food & Restaurant Industry event in the nation for the tenth year in a row. All proceeds from the Festival benefit the students of the Florida International University Chaplin School of Hospitality & Tourism Management. To date, SOBEWFF® has raised more than $37 million for the School.

A full schedule of events and a wide variety of ticket options are available online at sobewff.org.

Charm City Burger Co. Will Move to Boca Raton & Open a New Sandwich Venture in Deerfield Beach

For 15 years, Charm City Burger Co. has been known as a mecca for burger lovers. The beloved hole-in-the-wall joint on Hillsboro Boulevard in Deerfield Beach has made the cut on far-reaching “Best” and “Top” lists, including TripAdvisor, Burger Beast, Food Network, and USA Today. The media spotlight has drawn both tourists and locals alike to feast on the restaurant’s charmed burgers. Now, for the first time, Charm City will shift its focus from beefy wonders to a new delight: sandwiches. The company has announced that after it moves its burger operation to a new location in Boca Raton in early 2024, its current location will become Charm City Sandwich Co.

The Deerfield Beach location has already started selling a rotating menu of its new sandwiches including a chicken parm sub; a “Plain Jane” crispy chicken with muenster, available “regular,” “Fuego” or “loaded”; a hand-shaved Philly cheesesteak, available two ways, classic, or spicy with red hot chili pepper relish aioli; and a chopped Wagyu cheeseburger sub with caramelized onions, hot pepper relish, house-made white cheese “wiz” and roasted garlic aioli on a toasted sesame seed roll.

 “We’re excited to be opening in Boca Raton but Deerfield Beach is home and always will be,” says co-owner and co-founder Chef Michael Saperstein. “We are confident our fans will embrace Charm City Sandwich Co. with the same vigor and passion that has made us such a fixture in the neighborhood.”

Charm City Burger Co. is located at 1136 East Hillsboro Boulevard in Deerfield Beach. To stay in the know on Charm City’s move-in-progress, follow @charcityburgerco.

Homemade, Fast-Casual Pasta Restaurant from Venice Opens Multiple Locations in the Tri-County Area

Imagine homemade, freshly pressed pasta made daily, topped with your favorite sauce and finished with meatballs, cheese or herbs, served in a charming paper carton (reminiscent of the classic Chinese takeout bucket), perfect for taking hot Italian food on the go. This is DalMoros’ specialty. Founded in Venice, Italy, the fast-casual, fresh-pasta concept is reportedly the first of its kind. In May 2021, the company crossed the pond to open their first U.S. location. Now, Florida will be home to five locations, including three in the tri-county area — in Delray Beach, West Palm Beach, and Hollywood. 

Noodle types include rigatoni, fettuccine, fusilli, bigoli and gluten-free. There are 10 sauce types available, including Bolognese, Amatriciana, Boscaiola, Pesto and Carbonara. Indulge yourself by finishing the meal with some of DalMoros’ homemade tiramisu.

DalMoros’ Delray Beach location (439 E. Atlantic Ave) opened in October 2023. The West Palm Beach location (400 Clematis Street Suite D) will be open by Feb. 1. The Hollywood location at Block 40 Food Hall (1818 Hollywood Boulevard) is projected to open by the end of March. 

For more information or to place an order online, visit dalmoros.us.

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This logo and catchphrase are the culmination of a research and rebranding effort Weinstein’s personal injury and criminal defense practice launched in Nov. 2023 that boils down to the company’s core mission to transform how attorneys are utilized and perceived by the community at large. Weinstein is passionate about changing the attorney stance from a conditional, reactive one, to a more personal, proactive approach.

“There’s plenty of different firms you’ll find out there, and a lot of what they are saying is conditional — if you need us, we’re here for you. If you’re involved in an accident, we’re here for you. If you’re arrested, if you have any sort of legal issue, we’re here for you,” says Weinstein. “We want to make it so that people feel comfortable coming to a law office for advice potentially before something happens.”

This new way of thinking earned Weinstein a spot on Lifestyle Magazine’s 2023 Rockstars list. In this interview, Justin expounds on “The Law of We,” why he’s so committed to changing the lawyer-client dynamic and shares some useful legal tips.

Tell me about launching “The Law of We” brand campaign. What was your inspiration?

The things we noticed in our rebranding research was that there was a conditional kind of marketing… If you’re in an accident, call me. Here’s all this money that we got this person. It was focused around ‘Me, me – here’s my ego. I’m the big, bad lawyer. I get you all this money when you’re injured or you have a problem.’

The issue is that it is just a transaction. You’re a number, which ultimately leads to a lot of the attorney stereotypes being strengthened. Have you heard of the term ‘ambulance chasing’?…

There is no establishing the relationship ahead of time. And relationships, as [one of my mentors] Don Miller and a bunch of other thought leaders would tell you, is based first on curiosity, then enlightenment, and then commitment. All these lawyers are going straight to commitment. They’re like, if you need us, call us. That’s their basis for the relationship. But, first, you have to be curious. We want to educate and connect before something happens.

All of the business things I’ve read — the literature, the podcasts, my mentors — talk about ‘adding value’ in order to differentiate yourselves from the competition. Now, I don’t really want to focus necessarily on the competition as much as I do want to focus on adding more value…

We are really focused on building upon this mission of being proactive, as opposed to reactive, in the legal community…We want to make it so that people feel comfortable coming to a law office for advice. How do you stay prepared and protected when life comes? These life situations, these legal circumstances, come for everybody. You will face a legal dilemma at some point in time. If you can speak to an attorney in advance and prepare yourself for these types of things, it’s way more beneficial to our community and to people as a whole…

You hear a lot of other firms say, ‘we care.’ The main word that came out of the research was ‘empathy,’ which is different [than caring]. It’s not just that we care if something happens, we care about people. That’s really what our mission is about: empathy.

What are some of the ways that you are implementing this new proactive mindset at your practice?

We offer free insurance audits, which means we’ll look at your policy, we’ll tell you everything about the coverages you have. So, God forbid, something happens, you’re covered. A lot of people have this mistaken understanding that full coverage in Florida means absolutely everything is covered. That’s not the case. Full coverage in Florida means you have the minimum requirements of Florida law on your policy, which is not much.

Have you ever heard the term 20-20 hindsight? You would hate for that to occur when you’re hit by a semi-truck on 95 and you didn’t take the three minutes to look at your insurance policy. I don’t want that to happen to anybody.

We are effectively putting out a lot more preparation-style and education-style services, guides, and videos on social media. People can join our community by going online to the LawOfWe.com. They are able to click a button and sign up via email. It’s not going to be something where they get a million emails…it will be a quick read that provides them some education… information they can actually use.

One of the other ways your company gets involved in the community is through volunteer events. The firm has supported a wide range of non-profits like the Susan G. Komen Breast Cancer Foundation, SOS Children’s Villages Florida and the Make-A-Wish Foundation. Why has volunteering become a hallmark of your business?

Well, in my personal experience, I get a ton of fulfillment and satisfaction from actually seeing what we do come to life. For example, we just raised enough money for five wishes for Make-A-Wish, and we’re actually going to see some of those wishes come to fruition. There’s just a ton of personal satisfaction and fulfillment to see what we’re able to do for a family in need.

[Volunteering] is also the best way for us to actually, face-to-face, meet with someone and really change the way they view being prepared, educated and protected, before something legal happens. If I’m able to speak to someone like this and tell them how important it is, then they’re more likely to engage with us.

From a business standpoint, why do you think being proactive and helping people before they need legal representation is a good strategy? One could argue you’re preventing people from having the legal issues they would end up needing your help with. Why does it make sense from a business standpoint?

Well, first of all, we’re all human. I don’t want anything terrible to happen to anyone. So, when you see me out at events, or some of our staff, we’ll hand someone our business card and we’ll say, ‘I hope you don’t have to call me.’ Because, honestly, once you make that connection with someone, it hurts you more to hear that they’re calling you…

Also, why isn’t it something that we make a serious effort as the legal industry to change our stereotypes and tell people information? If no one does, we’re going to continue to see people uninsured or potentially arrested for dumb stuff. And it really does ruin lives. We’ve seen it firsthand, and not just for that person’s individual life, but for their families. We understand that there’s serious ramifications in the work that we do. So, if we can prevent those, yes!

Does it not make sense business-wise? I would say it does. Ultimately, life’s going to happen. You cannot prevent everything. And there are, unfortunately in Florida, a lot of terrible drivers. There are a lot of people who still don’t understand criminal law, which is the two areas we focus in right now.

People will appreciate it so much more to establish a relationship ahead of time. And then, ultimately, if they know someone who has had something happen to them, they’re going to remember us. They’re going to remember we took the time to establish this relationship, and we saved them time, money or headaches from a potential legal circumstance…

In our area of law, or even in the legal field in general, you see a lot of what’s called ‘scarcity mindset’ and not an ‘abundance mindset.’ There’s a lot of fighting over clients and some backhanded moves and things like that, but you have to keep your eye on what’s actually important.

Competition is not important. It’s not important to me. The only reason that we looked at it as part of the rebranding process was to make sure that we are giving more value [to our clients], and you have to look at what’s already out there in order to do that. We are not the stereotype. We are not the same way you would think of a law office. We want to be approachable…that’s part of our DNA.

You can sit here and talk about almost anything with me, and I’m not going to judge you. I’m not going to give you terrible advice. I’m going to give you objective, reasonable options to consider how to get yourself out of a potentially bad situation. I’m fine calling myself an advisor or a guide.

We just had a holiday party and part of my speech was that the equation is this: connecting with people, allows you to make an impact, which then allows you to grow.

I always thought it was the opposite — I thought I have to grow my firm, sign more clients, and then I’ll be able to make an impact and I can connect with more people. It’s really the other way around: connect, make an impact, then you’ll grow.

You seem to have a lot of empathy for people. Where do you think this comes from?

Personally, I’ve had a coach for quite a long time, and it’s not just on the business side, it’s life in general. Everybody goes through hard times and needs to be able to talk about it and work their way through things. And so throughout that relationship, I’m able to see the power that it has to connect with people and actually listen. It’s one thing to be able to have a conversation, but to actually step into their shoes and be able to feel what they’re feeling and then give solid, real-world advice – it changes someone’s life dramatically. Not just in the work sense, but in life in general…So I think that has something to do with it — my personal relationship with coaching, and also my love for providing and educating.

In the spirit of this education, what are some top things you wish people knew, legally speaking, that they don’t know?

Well, obviously the number one thing is about insurance. You have to really evaluate your insurance, whether it’s auto, property or any other kind. Property insurance is a big deal in Florida right now. Really take a look at those policies and what they say. I know that’s hard because there’s a lot of legalese, but that’s the reason you speak to an attorney ahead of time. Really educate yourselves before something happens. Twenty-twenty hindsight is hard to overcome.

People don’t want to deal with these things until they happen, but that’s the worst time to deal with these things. That’s probably the number one thing that I think people should definitely do, is reach out ahead of time. I don’t think there’s ever a time in somebody’s life that they can’t reach out to be more prepared legally by speaking to a lawyer.

Estate planning is also a huge one.

On your social media platforms, you have a lot of statistics about how much more successful individuals are when they have an attorney than when they don’t. For example, “In personal injury cases, more than 90 percent surveyed who had legal representation received a settlement or reward, compared to only about 50 percent of those that proceeded without.” Or, “those who hired a lawyer recovered an average of $77,600 compared to those handling their own injury claim who recovered an average of $17,600.” With statistics like this, why do you think many people don’t go through the hassle of hiring an attorney?

It’s exactly the way that you just asked the question – you called it a ‘hassle.’ They think that, ultimately, the process of speaking to a lawyer is a hassle when it’s not. It’s literally going to seek advice. Yes. It’s as if you were asking your parents, what should I do in this situation? Your brother, your friend, your best friend, ‘what should I do?’ So, we need to make it easier and more approachable to do that. That’s all it is. And it starts with how are we projecting ourselves to the public.

Now on to a few fun personal questions…What’s something on your life bucket list right now?

Go to a Dolphins Super Bowl.

Do you have pets?

I have a dog, a Shiba Inu. She’s five years old. Her name is Zena. She does come to the office very frequently. We celebrate her birthday here in the office, so if you see our Instagram, you’ll see pictures of her with a cake and a lot of toys. She has a Mercedes and a “Tory Bark” bag. She has a “Chewy Vuitton” purse, as well. So, she runs the doggy division here.

What’s something unique about you that most people don’t know, like a weird hobby, talent or interest?

I’m in a book club, but I don’t think that’s super weird. We read everything from autobiographies to historical fiction, personal development, and business development. There are eight of us in the club. We meet once a week. I also go to a ton of concerts. We sponsored a concert through an organization called Heart Support, which was founded by a lead singer of a band I like. We sponsored that and are continuously working with Heart Support [a nonprofit that uses music to start conversations about mental health] to provide more of awareness of mental health and mental health resources. I’m also a metalhead. I blast it in the office. It stemmed from working out to it. And, then, sometimes I’ll just listen to it in the morning to get myself kind of ramped up for the day.

The Weinstein Legal Team is “an inspired practice dedicated to community empowerment through informed advocacy, passionate representation and a client-focused culture.” If you are interested in a complimentary insurance review, case review or any other legal services, contact the Weinstein Legal Team at TheLawOfWe.com or call (888) 626-1108.

The post Justin Weinstein Is on a Mission To Change the Attorney-Client Dynamic appeared first on Lifestyle Media Group.

Now in its 28^th year, this glamorous affair has raised collectively more than $37 million and granted the wishes of more than 7,400 children with critical illnesses in South Florida. This year, the event produced by DECO Productions headlined pop-rock legend Sting and gathered roughly 1,000 VIPs dressed in high fashion, couture gowns and custom-tailored suits. Guests arrived in luxury cars to step out on a pink carpet rolled out at their feet. Inside, fictional investigators with giant magnifying glasses perused the crowd. Women dressed in black body suits slithered and tumbled their way through the masses. Men in French berets twirled striped umbrellas as they danced in front of a 20-foot replica of the Louvre, which served as the ballroom entrance. An Eiffel Tower ascended from the bar where, nearby, an 80-square-foot ice sculpture beckoned guests to eat lobster, oysters, and sushi.  

At the heart of such a resplendent gala, of course, must be decadent food.

“The food must wow guests,” says InterContinental’s Executive Chef Jhonnatan Pinilla Contreras, who has worked the event for the past 15 years in various capacities. Before taking the helm seven years ago, Contreras was mentored in the art of the gala by InterContinental’s previous Executive Chef, Alexander Feher.

Pulling off hors d’oeuvres, pre-dinner dining stations (like the seafood ice sculpture, meat carving stations, a fondue fountain and lavish French charcuterie), plus the multi-course, fine-dining banquet meal for nearly 1,000 of Miami’s elite is no small feat. This year alone, Chef Contreras imported 800 pounds of French cheese, 600 pounds of chocolate, 500 pounds of Wagyu Beef, 20 pounds of truffle mushrooms, 250 pounds of octopus and a whole lot more.

“Our menu is always a combination of ideas and dreams that we make into a reality,” said Chef Contreras. “For example, to incorporate this year’s theme, we created a chocolate sculpture in the shape of a rose where ‘Le Sceptre Rose’ was hidden…we transformed more than 15 hours of our chocolatier’s work into a completely edible chocolate sculpture. This piece encapsulated the art and jewelry.”

For the first course, Contreras created a plate worthy to be called art. On the left of a rectangular plate, a smoked trout mousseline was molded into a triangular shape that, true-to-theme, looked just like the Louvre. On the right, a lemongrass lobster ceviche served in a charming glass, topped with passion fruit caviar that burst with each refreshing bite. Finger lemon pearls, compressed melon and Mandarin emulsion adorned the plate, which was finished with an ornate tuille shaped like a classic doily, made of French lavender. The tuille, Contreras says, was a challenge. It had to be placed at the table in the last second before guests were seated to maintain its crunch.

The entrée course was equally creative, taking an elevated twist on a European classic: a Wagyu beef Wellington with a forest mushroom pâté and truffle cheddar puff pastry crust, topped with a Cabernet truffle demi-glace.

“Finding inspiration is always a challenge because after doing the gala for so many years it’s like, ‘Okay. What else?’” says Contreras. “I have a great team. We all start brainstorming ideas. I give it some time to form a vision. In May, we also attend the National Restaurant Association meeting in Chicago, which always has exciting new displays.”

Global travel, he says, also serves as inspiration. Contreras grew up in Venezuela and has been working for InterContinental for the past 17 years, including 15 in Miami, and two – from 2009 to 2011 – in Abu Dhabi and Dubai. His time in the United Arab Emirates (UAE), he says, gave him a flair for the decadent.

“It [the UAE] is well known for some of the most luxurious things in the world,” says Contreras. “You see all these luxurious presentations – it’s gold. It’s crystal. It’s extravagant. It was good to get exposure in that scenario.”

Travel has also exposed Contreras to different culinary techniques, such as molecular gastronomy, which uses science to create whimsical components. For example, Contreras used a technique called “spherification” to create the passion fruit caviar.

“It creates these little bubbles that explode in your mouth with passion fruit flavor, which combines so well with the lobster ceviche,” he says.

Every year, after Contreras and his team are given the year’s theme around January or February, they begin to craft their vision for the menu. After they land on the winning dishes, the food goes through internal testing with InterContinental Miami’s senior leadership team, the general manager and the banquet director, among others.

 “Once we have finalized the last dish, we present it all to the Make-A-Wish board,” he says.

In July, Contreras starts placing orders for products (earlier for obscure ones). Preparation of the ingredients begins at least a week in advance of the gala. On the big night, Contreras has a culinary staff of more than 70 people. The cavernous stainless-steel kitchen is lined with rows upon rows of rolling racks stacked with plated dishes. Digitally controlled warming ovens that can fit 84 plates each keep temperatures stable. A flurry of prep chefs and line cooks bustle throughout the kitchen, finishing, saucing, garnishing. Servers enter and exit the kitchen like bees from a hive, flying down a long corridor that leads to the banquet hall.

“Because the ballroom is so big, we cannot distribute the plates from only one side,” Contreras says. “We have to create a secondary station on the other side of the ballroom in order for the food to arrive at the same time, hot, with the right temperature and presentation. It’s an all-hands-on-deck situation. Sometimes you even see HR people polishing glasses.”

When service is finally complete, Contreras says he attends the after party with his wife and mom who often flies to Florida for the week of the event to be supportive. His mom, an interior designer, has also been known to help him with costuming his chefs and creating themed sets for the pre-dinner service stations. One year, he and his mom hand-painted fabrics and jeans to decorate the tables for a Bohemian theme.

“I have fun with it. I go buy furniture at antique stores and am very creative with design,” he says. “It is kind of a hobby because I grew up in a house where my dad is an architect, and my mom an interior designer. Since I was a child, I was surrounded by art and colors.”

Contreras was so inspired by his parents’ creativity that when he originally applied for college, he intended to be an architect. He had worked as a dishwasher and in a kitchen as a teen, but he didn’t want to be a cook.

“I thought of grease and onions for all my life,” he remembers laughing. “But then my dad said, ‘You have a lot of skills in culinary arts. As a chef, you can travel the world, learn different languages, meet people from a lot of cultures.’ So that clicked for me a bit. One of the best culinary schools in Latin America was in my city by coincidence. So that’s what I did.”

Now his interest in design and architecture instead appears on the plate – as little Louvres made of smoked trout mousseline.

“I consider myself a culinary architect… on the plate we have to use techniques, temperatures, rulers and markers,” he says. “I just love to create. I love buildings and interior design. But I think if I died and was born again, I would still be a chef. I love what I do.”

He especially loves doing it for a charity that helps grant the wishes of kids with critical illnesses.

“The donations are unbelievable,” he said. “Working for such a great foundation for many years is a pleasure.”

The Make-A-Wish Southern Florida organization celebrated its 40-year anniversary at the 2023 gala. The 29^th annual InterContinental Make-A-Wish Ball in 2024 will be held on the first Saturday in November.

The post Culinary Magic appeared first on Lifestyle Media Group.

Chef Caicedo, formerly known for his role as an Executive Chef for the Dirty Rabbit Group (including El Chinito Latino Bar and Lokal Kitchen in Wynwood), has conceived of an exciting new menu at La Brisa that includes elements of Latin American, Mediterranean, Asian and American cuisine. His global influences, including his training in culinary school in Barcelona, mentorship under Michelin-starred Spanish chef Martín Berasategui, travels throughout Europe, time working in kitchens in New York, and home roots in Miami shine through in La Brisa’s fusion-forward menu.

Diners will find some comfort food, such as short ribs braised for 24 hours served with a rich, four-cheese mac and cheese, as well as some more exotic options like the watermelon pizza, an eye-catching shared plate served on a crispy flour tortilla with an avocado mousse, jalapeño, green and red onions, and spicy mayo.

The craft cocktails at La Brisa, which utilize tropical ingredients and liquors ranging from mezcal to tequila, bourbon, and rum, are perhaps best enjoyed on the restaurant’s al fresco patio; or, for a more intimate experience, settle indoors in the casual ambiance of the dining room which features modern and breezy Florida vibes. The open kitchen concept at La Brisa allows diners to witness Caicedo’s culinary team in action, finishing each pristine detail of La Brisa’s artistic and creative plates.

Artisan bread is offered, baked fresh by Sous Chef David Calle. And desserts are no less unique than the rest of the menu. Try the pears and vanilla cream with basil meringue and candied granola or the “torrijas,” a sweet brioche with honeycomb, vanilla ice cream, and dulce de leche.

La Brisa Restaurant is open for lunch, happy hour, and dinner. Lunch is served from noon to 4 p.m., dinner from 6 to 11 p.m., and happy hour from 6 to 8 p.m. Monday through Friday. During happy hour, guests will enjoy BOGO specialty cocktails with the order of an appetizer or entrée (bar only).

La Brisa is located on the casino floor at Miccosukee Casino & Resort at 500 SW 177^th  Ave, Miami, FL 33194. For reservations, email labrisareservations@miccosukee.com or call 305-925-8185. Find La Brisa on social @labrisa_restaurant.

The post A Bold New Fusion Restaurant Has Opened at Miccosukee Casino & Resort appeared first on Lifestyle Media Group.

In September, when Lifestyle spoke to Allied president Bill Feinberg ahead of the company’s 40-year anniversary, the sign read “You can’t be hesitant about who you are.” The quote isn’t Feinberg’s, but it certainly describes a key aspect of his approach to the business he’s been leading alongside his brothers Joe and Rob since Allied was first incorporated in 1983.  

“The billboard, meanwhile, is a story unto itself.  “Every Monday we get out there. My brother changes the letters with a different quote, a different proverb or just a ‘thank you.’ Something to make the people think a positive thought.”

It’s a simple thing, Feinberg notes, but there’s no overstating its impact. Feinberg believes it has changed lives—and that it continues to do so. 

“I know because we have people who come in here in tears because of the [quote on the ] billboard,” he says.  “People who have avoided committing suicide. People who have gotten married because of the quote.”

Feinberg recalls receiving a voicemail from a local sheriff thanking him for a quote that appeared on the sign the morning that a Deerfield Beach police officer was killed: “Those that anger you control you,” the sign read.

“I saw that sign, and it allowed me to do what I needed to do to address the family,” the sheriff shared in the voicemail.

The billboard is just one of the ways Feinberg says he tries to give back to his community. For him, being a business owner is as much about giving back as it is about the business itself. Allied’s brand has become as synonymous with charity as it has design, construction and cutting-edge kitchen and bath offerings. Charity events are held regularly at the design center where Feinberg says he went so far as to have the architectural plans for the building redrawn to move the staircase from the hidden back to the front entryway so that its landing could double as a raised podium.

“I had a vision to have this railing with the staircase as my stage,” Feinberg recalls. “I’ve had probably well over 200 [charity] events in here since I built this showroom [in 2009].”

The most dear to his heart was a funky-tie fundraiser he held for the Leukemia and Lymphoma Society after his father lost his battle to the disease in 2003. In the first year, the event raised almost $100,000; and by the fourth year, the funds raised reached $300,000.

“It was pretty powerful,” Feinberg says.

After 40 years of business, Feinberg reflects on family, why giving back has been a core principle for Allied, how the company has overcome challenges like the recession and pandemic, and why one’s brand reputation is worth gold in this interview with Lifestyle.

Where did you grow up? What are your roots?

I’m from Philadelphia…My father was a hairdresser – a women’s stylist. For 30 years he owned his own shop…As a kid growing up in my teens, I would work with my dad in his beauty shop. I’d go there on Friday after school, and then work with him on Saturday as well. I was sweeping floors and taking curls out of women’s hair and eventually washing hair for the women.

I used to watch my dad, and I remember how he gave to these women–in his personality, his loyalty, his politeness. He really taught me to be a good person.

I watched how he treated his customers; everyone was like family. He had customers who stayed with him for 20 or 30 years. They adored him. He was their hero.

As a kid, he took great care of us [too]. He was a very stern father and he didn’t let us get away with anything, though, we four boys tried every which way. I look back today and think, ‘Wow. He really did a great job considering he couldn’t have made a lot of money.’

What did you want to be when you grew up?

[As a kid]I didn’t really think I would be in sales…but from the beginning, when I moved to Florida [when I was 19], I saw right away that I liked it and was successful.

I was always very business-minded. My brother Joe and I…when we weren’t working in my dad’s beauty shop…formed a window cleaning company. We would go around the neighborhoods and wash windows. We eventually built up a very successful business. That was my first legitimate business, and it’s still going to this day. We sold it to my brother’s friend Mitch, who is still running J&B [Joe and Bill] Window Cleaning.

When I moved [to Florida]– I met my ex-wife here–I just picked up and said, ‘Joe, [the window cleaning business] is yours.’…Then he came to visit me and said, ‘I like it down here too.’

One by one, each of my brothers moved down here. [At first] we were all working for this [other] company in the early 1980s… It was owned by my cousin…It was myself and my three brothers all working for him. He had about four or five other salespeople…It was door-to-door sales.

I started out as a canvasser… I was a tin man, literally knocking on doors, getting my cousin into the house so he could meet with the owners. We’d sell them windows, a roof, a kitchen or a bathroom. We had a little briefcase that was filled [with materials to show]. My cousin would drive us to a neighborhood – Boca Raton, Delray Beach, Boynton Beach, Palm Beach, Riviera Beach, West Palm Beach, Miami – it didn’t matter. We’d into a neighborhood, and he’d park the car on the corner. We’d walk up and down the street, knocking on doors. We were very successful at it…But I wasn’t seeing the commissions that we should have had.

I remember going to [my cousin] and saying, ‘Brian, we’re first cousins. We’re your number one salespeople. We’re cranking. You’ve got to work with us and do better–stop nickel and diming us… He looked at me and said, ‘Bill, business is business, and family is family.’ I will never forget it.

I think it was the very next day I met with my accountant–he’s still my accountant to this day. He told me how to form [my own] corporation. And I did in 1984. I opened up on Prospect Road right there where Garden Drug and Medical Supply store is in that little shopping center. And I worked out of a little storefront for a year. I found and bought this current building on Oakland Park in 1985. But immediately I took my three brothers. They came with me, and three of his [my cousin’s] salesmen came with me.

When Allied Kitchen & Bath opened up, my dad and my mom moved down here. They both came to work for me immediately. In the beginning–for the first 20 years–they both worked for us full-time. My mother was my bookkeeper; my father was the “go-for”–go for permits, go for lunch, go for whatever we needed… He was positive and caring. People loved his personality, and everybody remembers him. Even to this day, reps come in here that have built with me for 20 years…and they all remember my dad. They all think my dad started the business. But when my dad came down here, he really knew nothing about our business. We learned by trial.

He’s been gone now for about 20 years. And my mother, just a little shy of that. But up until the time they passed away, they both worked here.

It’s hard to believe it’s been 40 years. Here we are coming up to our 40th anniversary, and still, to this day, all three brothers are working together.

Why is giving back a core principle at Allied?

For 25 years I’ve told my story at the Jim Moran institute.I tell my story about how I built my business and what I do. It’s all based on philanthropy–it’s a core value of our company. Everything is about relationships. That’s what I tell people. If you create 10 relationships, you can earn a living. People want to do business with people that they like. It’s as simple as that…Everything is about relationships.

And I believe in passing it on–paying it forward. That’s the one motto that sticks in my head over and over: ‘The more you give, the more you get. Pay it forward.’

I try to teach that to my children. [My daughter] went into the corporate field for a couple years and then she had a couple of children. Now, she’s back to work for me…she sees it. I have her involved now helping me produce the charity events. In mid-October, we have our big event for breast cancer. Every year we turn the building pink, the whole showroom turns pink, and we raise money for breast cancer awareness. I even teach my employees how to give back, and the value in giving back.

Why did you decide to build a showroom?

Sitting in a seminar one year in Atlantic City, we were at the convention center in a big auditorium and the speaker said, ‘If you want to be successful in the long run, you need a showroom.’ As a remodeler, you really want to set yourself apart. You can work out of the back of your truck, or out of your house, but if you really want to excel, you need to have a showroom. You need a visual. And I looked at my brother Joe, he was sitting next to me, and said, ‘We could do that.’ And the minute we got back to Fort Lauderdale, we started driving around looking for property.

We were struggling in the 1980s before Hurricane Andrew hit. But Hurricane Andrew put us back on the map. I had so much business in a week. Though we were in Broward, I still did a lot of business in Miami-Dade County. I had a 305 area code. After Hurricane Andrew, for probably three to four weeks, there were no [working] Dade County numbers. But mine worked. So, when people called, I answered.

The first week we literally had 100 contracts to remodel homes and replace windows. And then, for the next couple of years, I was running like five trucks a day down to Dade County…every year we grew a little bit–10, 15 percent a year, up until 2007, when the recession hit.

When that happened, I had planned to build the new showroom. Finally at the end of 2007, beginning of 2008, I knocked the old building down and started the design center. Then recession hit, and here I am in 2008, building this monstrosity. We worked out of a trailer… I thought for sure I would go out of business.

But I did something different…I took all the money I had and advertised…I took an ad out in every magazine I could and just let people know ‘I’m here’…I had to succeed. I spent money to keep the calls coming in.

There were people that were still remodeling during the recession, and they would come here and go, ‘How are you building this building in this recession?’ Well, I had already taken the loans. So, we’re building it no matter what…It took us 18 months and we built this whole place and we stayed busy.

In retrospect, why do you think it was your instinct to go all-in during the recession?

I knew this showroom was going to be successful. There was nothing around like it. But here’s what always keeps me going and still does: right now, I have 70 families I need to feed. I need to keep bringing business in every week in order for everyone to feed their families. So, I’m constantly working on marketing to bring business in. I’m not just sitting there twiddling my thumbs. You have to work it. When the recession hit and I was building the showroom, I wanted to keep everybody employed, and I did. We did not let a single person go. And, same thing when the pandemic hit… I did not let one person go.

It seems the other thing you did was ramp up your involvement in the community. Why?

My vision was always to build the building for charity so I could use it for small charity events and raise money. At my grand opening in September 2009, I had 300 people here. Literally, cars were backed up beyond I-95 just to get here. Very prominent people attended [thanks to my PR firm]. That’s why I tell people marketing is so important…the impact of a PR company can be huge. It can make you seem like a bigger company than you are and make those connections that you normally couldn’t get on your own.

So immediately, I’m raising money, hosting these charity events, and it was very successful from the beginning. Giving back is great, but if my business isn’t successful, I can’t give back. That’s why I think people that are successful need to give back. You owe it to the community to do good and give a little bit back for what you’re making.

The community has been really good to me. People come to me and they say, ‘Bill, because of what you do for our community, because of the charity events that you host and I’ve attended, I’m hiring you.’

For selfish reasons, yeah, it brings business. But it’s also truly a calling that I think has really helped me and the community do good. I know it’s a win-win situation.

What other mottos does Allied live by?

We have another philosophy here that no matter what it costs, we must leave the customer happy. If we sold the job and there’s no profit in it, we still have to fix it. We have to fix it at all costs. There’s many jobs that we do to this day that we don’t make money on because we bid it wrong, or the customer is difficult and wants more and more and more. But we can’t afford a bad review. Today they’re quick to give you a bad review. We take it to the finish line and get it done. I preach to people–other business owners–that you can’t leave a customer unhappy.

A few years ago, we did a bathroom in Miami. We lost $5,000 on the job and we wrote an article for a remodeling magazine about the anatomy of an unprofitable job…There were half a dozen good reasons why we didn’t make money, but the customer never knew it. Two years later, the customer came into the showroom.

I said, ‘I got to be honest with you. I really can’t believe you’re here…I’m going to show you an article that I wrote on you and your job.’ I did…He said, ‘I had no idea.’

People call me today and I go back on service calls that are 10, 20 years old and don’t charge because I look at it as a lead. I feel every time the phone rings, it’s a hundred dollars…To get a lead in the door, it’s at least a hundred bucks…it’s probably $300 a phone call now. For me to go out there and do a service call, it costs me 100, 200 bucks. But I tell the customer, if you’re happy, tell your friends.

That’s all we want…We do that, and that’s why we get good reviews and people talk to us. They tell us ‘You’ve done jobs for my friends, my neighbors, my cousins, years ago.’ It’s a lot of repeat business we have…Our name is really 40 years in business with five stars. Our business name is gold.

Interview by Kevin Kaminski

Photography by Eduardo Schneider

The post The Gift That Keeps On Giving appeared first on Lifestyle Media Group.

In the years before, following their 1991 hot debut single “Motownphilly,” the band had seen a meteoric rise to superstardom. Their 1992 love ballad “End of the Road” spent a record-breaking 13 weeks at number one on the Billboard Hot 100 chart, beating the King of Rock and Roll himself — Elvis Presley’s — previous 11-week run. In the following years, the band surpassed their own record twice. In 1994, “I’ll Make Love to You” spent 14 weeks at number one, and between 1995 to 1996, “One Sweet Day” spent 16 weeks at the top.

Boyz II Men’s layered vocals, undeniable swagger and relatable lyrics had thrust them into the limelight. As their popularity soared, they blazed a trail for a new wave of other multi-vocalist groups like 98 Degrees, NSYNC and the Backstreet Boys. But by the late 90s, the boy bands who they inspired largely eclipsed their sun. Standing at Pufferbellies that memorable night, it appeared the Boyz’s success story may have been coming to its ending road.

“We said to each other, it’s over. We’re done,” remembers Shawn Stockman “And we’ve had a few of those moments.”

Flash forward to 2023. Boyz II Men is celebrating 30 years as a band, 20 of those as the powerhouse trio they are today. In July, news stations in New York aired aerial footage of a Boyz II Men concert in Eisenhower Park. A record-breaking crowd of 40,000 people flooded into the lakeside amphitheater, a seemingly endless sea of fans. Boyz II Men holds the distinction of being the best-selling R&B group of all time with 64 million albums sold. They have won four Grammy Awards, nine American Music Awards, nine Soul Train Awards and three Billboard Awards. They have a star on the Hollywood Walk of Fame, as well as a Casino Entertainment Award for their residency at the Mirage Resort and Casino, in Las Vegas. They’ve forayed into film and television.

To round out this year, the Boyz will head to perform at festivals in Africa and Australia. But before they go, on December 16, Boyz II Men will perform in Fort Lauderdale as the Grand Marshals for the Seminole Hard Rock Winterfest Boat Parade.

The parade, dubbed the “Best Show on H2O” is South Florida’s kickoff to the holiday season. Dazzlingly-decorated boats gather more than a million viewers along a 12-mile parade route. Performing from a flashy float[DC1] , Boyz II Men will energize audiences with their R&B hits and trigger nostalgia with their sensual ballads.

In celebration of the upcoming performance, Lifestyle Media seized the opportunity to ask Boyz II Men member Shawn Stockman how the band bounced back from low points, how they stayed relevant for three decades and what special magic lies beneath their most long-loved songs. Stockman also gets personal, talking a bit about family, his personal growth and his philanthropic endeavors.

Take me back to the beginning, when you and the members of Boyz II Men met at the Philadelphia School for the Creative & Performing Arts. What compelled you to create music together?

We were young, impressionable children who were absolutely infatuated with music. It was our complete and total life…we were just these kids that wanted to learn and be around great singers…so we see this high school and we see just how free everybody is. You have dancers and instrumentalists and actors and singers. And so, we were like, ‘Man, I want to go there.’ We met each other and got together as a group. We sang in bathrooms and around the hallways and on the steps, and anywhere that had good acoustics. It was this ecosystem of creativity with just a flow of music and culture and art…when I look back at it now, it was such a culturally rich place for anyone to be.

After “Motownphilly” Boyz II Men went through a period of massive fame. But then you seemed to hit a bottom in the late 90s. You and your bandmate Nathan Morris have shared the story of when you found yourself feeling defeated at Pufferbellies, fearing your career was over. Obviously, Boyz II Men went on to thrive. How did you push past that bottom?

What brought us forward was what brought us together from the beginning, which is our love for music. We went back to the soul of it. It also had a lot to do with us really being pigheaded and stubborn. We felt like these songs that we were blessed to have were too massive to just say, ‘Okay, we’re finished.’ We didn’t listen to what people were saying. People in the industry were telling me, personally, ‘You know what you guys should do, y’all should just gracefully bow out.’ This honestly added fuel to the fire.

One thing I know about me, and my guys, is when you tell me I can’t do something, that’s when I really want to do it. We did not give up on each other. We understood that we were all each other had. If we were going to get out of this situation, we were going to do it together. We did that show with 50 people and guess what? We performed as if it was 50,000 because that’s what we were taught. You’ll never hear anything about Boyz II Men giving a half-ass show. We go hard if it’s 20 people, or if it’s 20,000 people. It’s the same show. Period.

In July of this year Boyz II Men drew a record-breaking crowd of 40,000 people to Eisenhower Park for a free show in New York. What does it feel like, 30 years later, to still be drawing a crowd like that?

It dispels all the negative energy that might’ve been flung at my group. There’s a lot of people that have opinions about us. A lot of people write us off as like, ‘Oh, they’re a 90s group. They’re no longer relevant.’ [The New York show] basically proves that [we] have beautiful songs that people resonate with, and have resonated with, and still listen to  … it says a lot about our music.

If you had to nail down what the magic element is that has created such longevity for your songs, what would you say it is?

You’ve got to think of songs like tools. If you can’t use the hammer, then the hammer is useless. Songs are the same. Songs should be used, and are meant to be used, in a person’s personal life —  whether it’s to get up and get motivated, whether it’s for dinner, whether it’s for lovemaking, whether it’s for working out, whether it’s for lamenting — whatever. If you can’t use songs in your life, you won’t use them. They’re useless. So, I think the element which we’re so blessed and happy to have with our music is that the elements of the music, the actual practical application, works. It works in any and every occasion.

I understand that you are a father to twin boys and a daughter. One of your twins, Micah, inspired you to create a nonprofit called Micah’s Voice. Can you tell me about Micah?

He [Micah] was diagnosed with autism at two years old. It was devastating to both my wife and I because we literally did not know what to do. He was the oldest by two minutes of our twins. And, in a nutshell, his existence and his condition inspired us to want to help other people. After having Micah, we encountered so many other parents who had similar, or even more severe, conditions with their children. They were single mothers or just struggling families with other kids to take care of while trying to make ends meet. We felt for them. So Micah’s Voice, which is the name of our foundation, was created to help those people. We raise funds to provide grants for those families. We give them what they need as much as we can, whether its money for behaviorists or occupational therapists.

How has watching Micah’s journey changed you or your music?

When you have this type of thing happen to you, you just become naturally introspective and you start thinking about life, in general, and what it actually means. Honestly, Micah gave everything that I’ve done in my career purpose. [Before having Micah] outside of being famous and selling records, there was nothing else to it. Now I can use my platform and what I’ve done, and the popularity, to bring light to an actual cause. Micah actually gave me purpose. He’s saved my life in the sense of understanding why I’m here on this planet.

Have there been dark moments when you lost track of your purpose?

When you go through what I mentioned — as far as the industry throwing you away – because that’s what they do, they throw you away — you go through an identity crisis and wonder what your purpose is. Why are you here? What was the point of doing all of it? It’s a psychological battle that most humans don’t really take too well. What I’ve learned, again and again, is to focus on the people that really understand what you are worth: your family, your friends, the people that were there from day one and are willing to still fight those fights with you. And that’s what I focused on, as best as I could. I knew that [the challenges] were just for a time. I just got up and I fought.

It’s been 30 years since you started the band and 20 years since you have been a trio. What is life like now?

It’s the best time of my life. The shows, the performances, the people that show up — they’re more appreciative because — not saying we didn’t work back then, but it’s different when you see something break and you build it back up. It’s even more meaningful. This means more now. Living now means more than it did when I was young… life is more soulful.

What are you most looking forward to now?

I can’t say right now but there’s a lot of things that I plan on doing in the next few years that’s going to elevate [the band] and take Boyz II Men to another phase. We’ve always been known as the guys that sing, but just like Micah’s voice, we want to do more. I look at my purpose in this career and in life…to be a teacher. Not maybe literally a teacher in a class, but maybe just to be able to apply my experiences, my gifts that were given to me and give to others.

——————–

Sidebar on the Boat Parade

The 52nd Annual Seminole Hard Rock Winterfest Boat Parade will take place on December 16. A pre-show parade of non-motorized vessels will begin at 6 p.m. and the main parade will begin at 6:30 p.m.  The main stage will be on the New River, in downtown Fort Lauderdale, along the docks west of Stranahan House (335 SE 6th Ave, Fort Lauderdale). The parade will start at Stranahan House, travel east along the New River, in Fort Lauderdale, to the Intracoastal Waterway, then continue North to Lake Santa Barbara, in Pompano Beach. The Parade takes approximately 2.5 hours to view from one location.

Private boats, giant showboats and corporate mega yachts will be adorned with lights and decorations, feature live music and entertainment, and boast other themes and surprises. The parade is expected to be viewed by more than one million spectators.

A ticketed parade viewing area will be located at Las Olas Intracoastal Promenade Park. Rideshare is encouraged, but limited parking is available within walking distance. At the viewing area, guests will enjoy a festival atmosphere with live entertainment before and after the Parade. Gates to the viewing area will open at 4 p.m. The parade should arrive in the viewing area starting at approximately 7 p.m. Tickets for this viewing are $30 for adults, $25 for children 10 years and younger. Tickets can be purchased at winterfestparade.com.

Other viewing locations are available at local restaurants and venues. For a full list of places to watch the parade, visit winterfestparade.com.

Photo of Boyz II Men courtesy of Matt Mendell

The post How Boyz Become Men appeared first on Lifestyle Media Group.

The band’s 1992 love ballad “End of the Road” spent 13 weeks at number one on the Billboard Hot 100 chart, beating the King of Rock ‘n’ Roll himself — Elvis Presley’s — previous 11-week run. In the following years, the band surpassed their own record twice; in 1994, “I’ll Make Love to You” spent 14 weeks at number one, and in 1995-1996, “One Sweet Day” spent 16 weeks at the top.

The band blazed a new trail for other multi-vocalist groups like 98 Degrees, NSYNC and the Backstreet Boys to find fans and fame.

But after Boyz II Men’s meteoric rise, some thought the band’s fire would burn out. Now, 30 years later, the band is still breaking records. In July, 40,000 people flooded into a lakeside amphitheater in Eisenhower Park to see them perform. The band holds the distinction of being the best-selling R&B group of all time with 64 million albums sold. They’ve appeared in Hollywood movies and had a residency at the Mirage Resort and Casino in Las Vegas. They have won four Grammy Awards, nine American Music Awards, nine Soul Train Awards and three Billboard Awards.

It’s safe to say the Boyz found the magic ingredients to make music with longevity. In this brief email interview with Lifestyle Media, Morris shares his connection to Florida and his insight on how the band has lasted the test of time.

What do you think the magic is? What has made your music so timeless?

I think it’s the fans. They decide what’s timeless or not.

Your music has gained a global following. What themes at a human/soul level are crucial to creating music that translates globally and resonates universally? 

Empathy. You have to have it to be able to write and relate to others lives and what they go through.

You’re based in Tampa. Can you please share your history and connection to Florida?

I’ve always wanted to live in Florida since I was about 23 years old. One of our early shows was in Miami, and from Philly I never knew there was water that blue in the US. So ever since then, I’ve wanted to be down here. But I knew I couldn’t move unless I was on the water.

Has Florida — its music, people, culture —  influenced your music in any particular way? 

I haven’t been down here long enough to say but we love the vibe and the fans when we have tour stops in this state.

You were once quoted saying “to me we’re in a day and age now where there will probably never be any legendary artists ever again because our attention span is too short.” — Can you elaborate on why you think today’s music scene is not apt to produce legendary artists anymore? 

We don’t value things the way we used to, and we also don’t have patience. Becoming legendary takes time…time that most people don’t have anymore. They want everything now.

What advice do you have for young men — either as aspiring musicians or purely as human beings?

Learn to master controlling your mind. Everything we ever do, think, try to say, or act on starts in our mind. If you learn to not act on every thought that comes through it, then you’ll have better control of your destiny.  

Photo of Boyz II Men courtesy of Matt Mendell

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