If there are two things Houston is known for, it’s food and philanthropy. And combining the two is always a good idea! Taste of the Nation, benefiting the national No Kid Hungry campaign, was held at Silver Street Studios and featured gourmet bites and sips from some of the city’s top chefs. Alba Huerta, Rebecca Masson, Ryan Pera and Daniel Vaughn chaired the event. Meanwhile, the eighth annual Raising the Barre dinner also had its fair share of high-profile chefs. Here, Houston Ballet dancers teamed up with chefs like Jacques Fox, whose Artisans restaurant hosted the event, to create memorable courses inspired by the dancers’ unique backgrounds. More than $80K was raised to benefit the Ballet’s community engagement programs.
Thrive & Inspire: ‘I Believe in Having Employees that Are Happy,’ Says Wilvin J. Carter
Mar. 7, 2023
Wilvin J. Carter, The Law Offices of Wilvin J. Carter P.C.
WHAT'S THE SECRET to running a successful business? I have found that there is no real secret to running a business. I abide by a set of principles that have allowed my business to grow and flourish for the past 15 years. First, I make sure that our team is competent on the laws and the facts surrounding all my clients’ individual cases. Secondly, I am always staying abreast of the public’s temperature as it relates to hot button topics that may affect prospective jurors who will be determining the outcome of my clients’ cases. More importantly, my clients’ feelings and needs are always at the forefront of our legal representation of them. Our clients’ happiness is the most important aspect of my business. My law firm obtains excellent results for our clients and in return, they refer their friends and family to us for legal representation. Client satisfaction is not a secret.
What’s unique about your approach or your mission? My approach to accomplishing my goal is unique because I do not operate my law firm like a traditional law office. I treat my law firm as if it was a business operating in Silicon Valley, Austin, and Seattle. Meaning, my practice functions like a tech company. I believe in having employees that are happy and work in an atmosphere without unnecessary and traditional office stress. We do not wear suits every day. We do not punch a time clock. Our offices are purposely uniquely decorated. Our office and work environment are designed to mimic the atmosphere that you would find in a five-star hotel or nice day spa. By way of example, on Thursdays we have a yoga instructor to come in and guide us through stretching and meditation to relieve stress. My philosophy is simple, we cannot positively represent our clients if our minds and bodies are focused on needless stress and not our clients’ legal needs.
What’s special about your team/colleagues? My entire team truly love their jobs and work lives. They take fighting and winning our clients’ cases very seriously and personally. What’s apparent in the representation of our clients is that we see ourselves, our family members, and our friends in all of our clients’ circumstances and legal matters.
Who or what inspires you as you seek to reach greater heights of success? The life and courtroom triumphs of the late great Johnnie Cochran.
What have you learned about your business and your community that might inspire others? That’s simple. My business has survived and has been successful because of the genuine connection that we have with the community and the issues that plague the community. We treat all our clients like family and that is what matters most. In return, they treat us like family and that makes our representation of them even more meaningful.
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Thinking Pink, Stylish Luncheon Supports Fight Against Breast Cancer
Jacob Power Photography & Daniel Ortiz
May. 1, 2023
Donna Lewis, Allison Lewis Cattan, Christy Lynn, Emily Lewis
SOME 550 GUESTS proved that pink is not only pretty but also pretty powerful, raising more than $300,000 to benefit breast cancer research, education and support services at a Post Oak Hotel luncheon last week for the American Cancer Society.
The stylish crowd loved the lunch’s fashion element. “Guests were greeted with models wearing the special Tickled Pink collection, carried exclusively at Tootsies, designed by luncheon special guest speaker and designer, Christy Lynn for the Christy Lynn Collection,” explained a rep for event organizers.
An insta-ready floral wall was also a hit with the social-media-savvy crowd.
As part of the program, Lynn was also interviewed by TV personality Len Cannon. The newsman and the entire room were moved to tears and the designer told of her mom’s painful breast cancer journey. It was noted at that nearly everyone in the room had either had breast cancer or been close to someone who has.
Breast cancer survivor Donna Lewis was among the chairs of the event, along with Allison Lewis Cattan and Emily Lewis. Survivor Leisa Holland-Nelson Bowman and Millette Sherman were honorary chairs.
“American Cancer Society has funded every major breakthrough in breast cancer research,” said the rep. “This has led to a 43 percent decline in the female breast cancer death rate. Currently, the American Cancer Society is investing $78 million in breast cancer-specific research,” with some $3 million earmarked for Houston projects.
Guest for the luncheon included, Cyndy Garza Roberts, DeeDee Marsh, Fady Armanious, Jana Arnoldy, Lesha Elsenbrook, Hallie Vanderhider, Yvonne Cormier, Marian Harper, Peggy Kostial, Brigitte Kalai, Sippi Khurana , Debbie Festari, Jacquie Baly, Lara Bell and Norman Lewis.
Beth and Cynthia Wolff
Beth Muecke and Gina Gaston
Denise Monteleone and Jim Martin
Hallie Vanderhider and Fady Armanious
Kendall Fisher and Rosanne Oelfke
Lesha Elsenbrook, Shelley Boyer, Christy Lynn, Ellie Francisco
Lia, Donna, Carrie, Lauri Vallone
Models with Christy Lynn
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En Pointe! Houston's Best Chefs and Ballet Dancers Pair Up to 'Raise the Barre'
Wilson Parish
May. 1, 2023
Chef Chris Shepherd and the Ballet's Syvert Garcia
MONTROSE HOT SPOT Bludorn was in full bloom for the Houston Ballet's Raising the Barre dinner. Decked out with colorful springtime arrangements of roses, lilies and more, courtesy of Central Market, the restaurant hosted around 150 dancers and diners for the annual event.
Four of the city's most beloved chefs were paired up with Ballet dancers to create and execute dishes inspired by their backgrounds and stories. The night began with a tasty artichoke-and-asparagus salad from Hugo Ortega and his "sous chef," dancer Rafaela Henrique. Chris Shepherd and demi soloist Syvert Garcia followed up with Alaskan king salmon sinigang, and the main course — veal tenderloin with English peas, morel mushrooms and veal jus — was created by Aaron Bludorn and principal dancer Beckanne Sisk.
Pastry chef Rebecca Masson and first soloist Chandler Dalton created a S'mores Tart with graham cracker ice cream for dessert — and Masson's Fluff Bake Bar also provided sweet treats to-go in the form of a chocolate-chip-cookie party favor.
The night brought in nearly $100,000, which will go toward the Houston Ballet's educational programming, among other causes.
Akemi Saitoh, Reiko Smith, Simone Acri
Tom and Martha Paterson
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Tammy and Wayne Nguyen
Chef Hugo Ortega and dancer Rafaela Henrique
Tami Hiraoka, Lou Borrego
Ortega and Henrique's artichoke and asparagus salad
Chef Aaron Bludorn and dancer Beckanne Sisk
Chef Rebecca Masson and dancer Chandler Dalton
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Christine Underwood and Phyllis Mandola
Marc and Duyen Nguyen
Hallie Vanderhider, Bobby Dees
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