By Shari Benyousky
Guest Columnist

Column Note: In the 68th column in the Diners and Dives series, some Warsaw Breakfast Optimist Club members explore South Warsaw and videography.

WARSAW — You know the old joke about what Caribbean food, videographers and optimists have in common? Of course, you do: all three bring the heat, keep things in focus, and see the sunny side of life. We brought all three together to laugh, test their spice tolerances, and see where they’re heading.

Bring The Heat

You’ll find the Piña & Coconut Restaurant (Latin-Caribbean with Nicaraguan flair) by looking for the gold building with the red roof tucked at the south end of a convenience store at 803 S. Buffalo in Warsaw. It’s worth finding but beware that it’s small so you might have to wait.

Owner Dudley Allen leaned out the kitchen window to ask our table what spice levels we wanted on our dishes. A customer can order spice levels anywhere from 1-10. “Which level makes you regret tomorrow?” asked Realtor Jeff Owens before bravely opting for level number #6.

“Ooh, you bad!” Dudley chuckled.

“Surprise me,” Owens told Dudley for his order. Dudley made him a Shrimp Curry with tostadas. I opted for Steak Carne Asada with sweet plantains and gallopinto (rice and beans).

Orthopedic Consultant Kris Williams ordered a Ginger beer which prompted the table behind us to urge us to order some of the specialty juice drinks. That table had an orange cantaloupe juice that customer Corey Thomas said was “absolutely the best.” We ordered the waiter-recommended Piña con Coco — pineapple coconut juice which was spectacular. You can also find passion fruit, horchata, and a long list of others.

“Cheers to DreamOn, Optimists and Caribbean restaurants!” We clinked our glass cups.

Spicey Vegetarian Too

Guest Mason Geiger of DreamOn Studios (storytelling through video production) asked about vegetarian options. Dudley didn’t miss a beat. “I can make anything on the menu vegetarian.” He waved a spatula. “I used to be one. I know what you like.”

Keeping Tingz In Focus

DreamOn Studios has been spicing up the storytelling scene since co-founders Matt Deuel and Mason Geiger connected while working a job in Detroit in the fall of 2018. Their different styles create a perfectly seasoned success. “I have the overall vision of the project,” Mason waved a taco to emphasize. “But the execution of getting it there is all Matt.”

Another way they viewed their roles at the beginning was to see Mason as the creative spark and vision, the primary shooter, while Matt took over the role as the primary editor. They started alone with a funding partnership with Tim Early of Network Partners, but now they have 10 staff.

“Tim is our biggest cheerleader.” Mason smiled. “He trusts us.” I was listening and attempting to eat my sweet plantains while writing, but I managed to get stuck to my notepad with honey.

Matt grinned at my sticky dilemma. “Shari has toured DreamOn Studios, but the rest of you are welcome. We love to give tours.” As Diners and Dives mentioned last week in our lunch with County Clerk Ann Torpy and Councilman Tony Ciriello, DreamOn just finished a collaboration creating videos helping the public understand how to vote. You can see the newly released videos here to learn how to register, vote by mail, or explore various ways to cast your ballot.

The Sunny Side Of Life

DreamOn renovated their Warsaw studio space in the last two years. “It’s our crown jewel; we love to show it off to the community,” Mason grinned.

As you walk into the studio, you’ll see editors, innovators and storytellers working on their computers. You’ll see comfortable couches, glass walls, sound-proof rooms, banks of screens, ever-changing studio sets and all the cool cameras and action expected in a Hollywood studio but thriving here instead. “We are working on 84 projects right now!” Mason told us. “We need to hire an experienced cinematographer and graphic designers too.”

“I see how they did that!” Realtor Jeff Owens stabbed a tostone (smashed, fried plantain) and waved it at the regulars on one side of the table. “Those DreamOn interviewers turned the conversation back on us when they got tired of answering questions.”

Matt and Mason grinned. It’s true. They are usually the ones asking the questions and gently drawing the stories out of their clients. DreamOn does 60% of its work locally and 40% of its work more globally. They work with large and small corporations but also governments and nonprofits. Mason called some of these “passion projects.” He added, “We have a lot of curiosity, and we want to lead with hospitality with our clients.”

Dudley brought out extra platters of sweet plantains and Festival Fried Jack (Caribbean fried dough topped with honey). I happily got my fingers stuck together again.

“So, what makes people want to work for you?” asked 1st Source Banker and Wealth Consultant Paul Finley, who looked to be in a near-coma from his Caribbean chicken topped with pineapple-mango salsa (spice level 4).

“We are a fun culture at DreamOn,” Mason answered easily. “Truly, there’s nothing like us in the Midwest.”

Good Timing

“OK, so give us an idea of the turnaround time from blank page to finish?” Realtor Jeff Owens asked.

Mason put down his last taco. “Something simple? Like one video maybe 2 minutes long? Probably 2 ½-3 weeks.”

“With a half to one-day shoot,” Matt added. They nodded in unison. “We do want to grow into helping more with the distribution of our work in the future. We are invested in how it rolls out and where it goes.”

“I’m guessing that estimate changes if you have a client with 9,000 hours of GoPro footage, they took themselves and want you to do something with?” joked Kris Williams. Matt and Mason groaned.

Lights, Cameras, Beginnings

“What were you like as kids?” I wanted to know where their creativity originated.

“Actually, I was a pretty shy kid,” Matt started. “Until I waited tables for this place in Georgia where I grew up.” He started working back in the kitchen but wanted to get promoted. “The waiters had to say this spiel at the tables. I thought to myself, all I have to do is memorize this thing. Once I started talking to people, I realized that it wasn’t so bad.”

Mason grew up south of Warsaw on a farm. He credits his creativity to the countless hours spent building forts and playing in the woods. “But I learned my work ethic when I started piano lessons at age 5.” He gave a thumbs up to Dudley who leaned out the window to see if we were happy. “I actually wanted to be a drummer, but my mom said I needed to get through one year of piano first.” He paused to smile. “I didn’t get my first drum set until age 16.”

DreamOn often asks origin stories from those they work with too. Matt added, “We ask about their watershed moments. We want them to get comfortable before we crank out the perfect soundbite. People enjoy talking about themselves. It helps them to relax.”

“That’s definitely why I love therapy so much,” Kris grinned.

“So how do you feel with us asking you the questions instead of the other way around?” I slurped the last of my Piña-Coco juice.

Matt tried not to frown. “I mean. I think. I’m doing some editing in my mind,” he nodded. “I do wonder where you’re taking this. How it will come out.”

Me too, Matt. Me too. This will be fun to see what the experts think, won’t it…

A Sweet Birthday Mishap

“She’ll probably misquote you,” Kris grinned with his favorite friendly complaint. “But I was virtually unknown before diners and dives and now I’m famous. At least on the Winona Lake Island.”

We returned to watershed moments and Mason offered my favorite story. “For my 23rd birthday, I had this cake … my wife ordered me a cake and requested Happy Birthday Mason on it. Somehow the shop got Happy Birthday Moron on the cake instead.”

We laughed and pushed our chairs in. The waiters and cooks waved friendly goodbyes. Dudley and his staff have created a welcoming little place to have amazing food and friendly conversations. Come in to enjoy his reggae music, smile with his staff, and order everything on the menu. To connect with DreamOn, start here.

TIP – Piña is closed on Saturdays and Sundays, but open 11 a.m. to 9 p.m. Monday through Friday..

Do you know of an interesting place, restaurant, nonprofit, or person that you’d like to see featured in Diners and Dives? Send Shari Benyousky an email at [email protected].