Monco Pets & People Help Those with Disabilities while Keeping our Dogs Happy

By Tom Baker

When I was asked about doing a piece for our pet issue this summer, I had just been to Belmont Party Supply in Dayton and noticed a small display of dog treats at the counter. I was familiar with the product as they’ve been featured at a stall in the 2nd Street Market for a while now, and my dogs had enjoyed them on more than one occasion. What I wasn’t familiar with, however, was the story behind the bones – I knew that sales of the treats benefitted individuals with disabilities living in our community, but I wasn’t sure exactly how. A visit to Montgomery County’s Jergens Center, just north of downtown, would open my eyes to far more than I had expected.

The morning I arrived, a team of Monco Enterprises representatives was waiting to greet me. Community Relations Specialist Tim Pfister, Sales and Marketing Manager Charlie Pierce and Pets and People Account Executive Denise Boxley were clearly excited to show me around and shed some light on the work that is taking place at the center. As we walked through the hallways towards the production center for Pets and People, Tim and Charlie ran through the unexpected laundry list of programs or products that Monco offers: Secure document destruction, document scanning, catering, take and bake pizza, greeting cards and, of course, hand-made dog treats among others. I was honestly stunned. I expected to walk into a warehouse with a handful of people making treats, and instead was introduced to a truly impressive range of programs and products, all created or serviced by adults with disabilities alongside Monco staff.

It was clear that as we continued on into the Pets and People production area, there was really a sense of pride in the program. We started in a room with ovens lining the walls, and a mixer in the center where the dough was being produced. Charlie Pierce smiled as he proudly pointed out, “This is a high quality product. We don’t use any by-products and minimal preservatives. We use King Arthur Flour, cornmeal and beef or chicken bouillon. That’s about it.” We moved out into a large room where the bulk of the dog treat production took place. It’s here that a Monco staff person sliced segments off of a large block of dough, rolling them out slightly and then placed the pieces of dough into something resembling an automated pasta machine. This resulted in a uniform dough thickness, and prepared it for cutting.

The treats at Monco are cut by hand. The individuals working were clearly happy to be there, and worked diligently as they used both presses and bone shaped cookie cutters. After being cut, the bones are places on sheet trays and then on racks, and are baked, cooled and prepped for bagging. A line of tables was set up on the other side of the room from the rolling and cutting – this is where the bags were being labeled and filled after the bones were carefully counted and weighed. Finally, the treats are placed into bags labeled one by one, featuring a drawing of a dog that was created by one of the individuals working that day. I asked her if she had drawn the dog on the label – “Yes I did, I drew that,” she said, clearly proud that her art was featured on the approximately 2700 bags they sell each month.

As we made our way back towards the Monco Enterprises offices, we talked more about the history and background of Pets and People. It turns out they had been making these treats for many years, but it wasn’t until 2006 and the downturn in the economy that really pushed production forward.

“Most sales at that time were to staff and at the 2nd Street Market,” pointed out Charlie Pierce – “it started as a craft item.”

They’ve even expanded beyond retail sales to fundraising partnerships with schools and other organizations, splitting the sales 50-50. Now that the Pets and People program has become so successful, around 25 to 30 individuals with disabilities work to create these treats each day. Even better, they’re paid for their work. Monco Enterprises not only provides a habilitative environment for its workers, it provides them the dignity and pride in something much simpler – a paycheck.

“People with disabilities have the same wants, needs and desires that everyone else has,” Pfister said. “They want to be a part of, and not apart from, the community in which they live. Their paychecks may be somewhat smaller in size, but it means just as much to them.”

So the next time you’re in the market for some dog treats or a unique fundraising opportunity, check out moncoenterprises.com. At an average price of $3-a-bag retail (found at locations ranging from liquor stores to veterinary clinics – a complete list is available on their site) and $4-a-bag for fundraising, it’s an inexpensive way to support this great program and provide someone an opportunity to enjoy not only the empowerment of being paid to work, but more importantly a feeling of truly being part of the community in which you live.

Reach DCP food critic Tom Baker at TomBaker@DaytonCityPaper.com.

Big City Flavor, Small Town Roots

By Tom Baker

Next time you’re trying to get the kids to sleep or checking your work email from home and can’t remember when you last had a date night, consider taking a leisurely 25 minute drive up to Tipp City and visiting the Coldwater Café.  Run by a mother/son team with a Culinary Institute of America (CIA) background, Coldwater Café opened in 1994 when Betty Peachy decided to make the jump from accountant to restaurateur.  Joined by her CIA trained son Nick Hoover in 1998, Coldwater has been serving Tipp City high end fare with local charm.  On a recent date night with my wife we experienced this first hand, enjoying a quiet dinner accentuated by exceptional service and great food.

After making reservations online, we dropped the kid off with the grandparents and headed north.  Coldwater is located downtown along the main drag – one moment you’re walking down the main street of small town USA, and another you’re walking into a classy, upscale bar and dining room, tastefully decorated in what I would call “country chic.”  The bright foyer leads to a dim dining area with private rooms just past the old bank vault from the building’s prior incarnation.  The bathrooms are adorned with copies of turn of the century newspaper clippings advertising town pig roasts, and the hallway leading back with pictures of visiting politicians and staff outings.  It’s an interesting mix of fancy and down home, but so is everything else here.

Our server arrived with water, informed us of the evening’s specials, and answered questions on the menu.  What really set this apart, however, was the poise and confidence with which she negotiated our service.  Clearly well versed in both the food and the wine (you can always tell when the servers actually get some training and talk with the chefs and bartenders), she represented what every restaurant owner hopes for in their staff.  After choosing a bottle of wine from their well-rounded list (a captain’s list of higher end wines is also available), we started with the Lobster Crab Cake appetizer.  The plate of four small and tasty cakes was served with a nice remoulade, and could also be ordered as an entrée.  Our server also delivered a small basket of bread and whipped butter.  I tend to ignore the bread basket, but in this case, however, it was clear that I should at least test the waters.  A mix of wheat and a salted rosemary focaccia, the bread was excellent.  Our server informed us a few moments later that they work with Rahn’s Artisan Breads (a second appearance from Rahn’s in as many weeks), and it solidified the notion that we should get to the local supplier’s 2^nd Street Market stall ASAP.

After waxing ecstatic over our bread and service for a moment and enjoying our house salads with their cucumber dill dressing, our entrees arrived.  Ever vigilant but not overbearing, our server had prepared us by gracefully dropping extra butter for the bread we had attacked, as well as gingerly pouring us wine as our glasses neared empty in order to avoid bothering our conversation.  She then dropped our dinners:  The Ostrich Filet with Roasted Potatoes and Broccoli, and the evening’s feature, the Sauteed Softshell Crabs with Rice Pilaf and Broccoli.  The Ostrich came highly recommended by our server and rightfully so – served with a Cherry and Red Wine Reduction, the filet was cooked perfectly and reminiscent of more thinly sliced beef tenderloin.  The cherry and wine sauce was fantastic, and paired well with the red blend we had chosen – the server mentioned this pairing early on and was right on the money.  The soft shell crabs were also excellent – in many cases rice pilaf can be uninspiring at best, however this rice was light and flavorful, and I enjoyed it very much with the crab and accompanying cilantro corn tartar sauce.  The crabs were lightly breaded and tender, and are a seasonal treat that will be gone later this summer.  We briefly shared bites, but the banter soon grew quiet and the only thing to be heard from our table was the server pouring the last bit of wine into our glasses.

As we finished our entrees and sat fat and happy, the server arrived with their dessert board, a small chalkboard outlining the day’s selections.  With ten desserts to choose from, including cheesecake, chocolate mousse cake, and crème brûlée among others, you’ll have no problem finding something suitable for everyone at the table.  We opted for the English Tea Cake with Warm Butter Sauce, Coldwater’s signature dessert, and rightfully so.  Arriving awash with the rich, creamy butter sauce, the moist cake looks a bit like a mini Bundt cake or donut prepared with bits of dried cherries – not to be missed.

Coldwater Café also serves lunch and is closed Sunday and Monday, but considering the fact that I live south of downtown Dayton, I will be keeping this on my special occasion/date night list, and pretty near the top.  When you make your reservation ask for Joslin, and be sure to make room to try dessert – you’ll be glad you did.

Reach DCP food critic Tom Baker at TomBaker@DaytonCityPaper.com.

Buffalo Jack’s Offers Unique Exotic Game

By Jordan Mills Pleasant

This is the season for cookouts.  If your buddy invites you over for hotdogs, you might take him up on it.  If your neighbors offer you a hamburger, you might stay a while and visit.  But what if someone offered you a buffalo burger?  Elk chops?  An alligator platter?

That’s exactly what Amanda Noble, server at Buffalo Jack’s Restaurant and Lounge in Covington, Ohio, might offer you if you drop in for a bite to eat.  Buffalo Jack’s specializes in “North American wild and exotic game dinners,” and their menu certainly reflects the diversity of their specialty cuisine.

Buffalo Jack’s offers almost any wild game you can think of, given the season is right.  Choose from antelope, buffalo, venison, elk, wild boar, alligator and even rattlesnake — although for a variety of reasons the rattlesnake is not currently on the menu.  And enjoy your wild game meal in a variety of fashions: they offer sausages made from antelope, buffalo, venison, elk and wild boar, or take a more (or less!) traditional route with a buffalo sirloin or venison chops.

Dwell on the buffalo for moment.  According to the American Bison Exchange, “In comparison with beef, pork and chicken, Bison meat is lower in fat content, cholesterol and calorie level and highest in protein.”  A healthy alternative to other meats.  And there’s no worry about extinction because, “There are in excess of 100,000 Bison in the United States.”

Don’t let all this talk of wild game deter you, however.  According to Manager Becky Furlong, who has 25 years of experience at the restaurant, “Buffalo Jack’s caters to the whole family.  It’s a place to bring to kids.”  They still have the original cherry back bar on one side of the restaurant, and on the other side they have a dining room for a more family-oriented dining experience.

The menu reflects the establishment’s intention to cater to a variety of crowds as well. Buffalo Jack’s offers all the normal dishes one might expect from a family restaurant, in addition to all the more exotic dishes — everything from starters like soups and salads, appetizers, wings, chicken and a variety of fish, including walleye, Atlantic cod, catfish and tilapia.  But if you ask me, the wild game meals are a one-of-a-kind experience — all the other stuff is for you picky eaters out there.

The ambience of Buffalo Jack’s by no means rates second place to the exotic cuisine.  Walk in the door and you’re immediately greeted by Rudy — the actual buffalo mascot, prepared and stuffed by a local taxidermist.  But buffalo is not the only wild game that both makes the menu and adorns the walls at Buffalo Jack’s: decorations range the gamut from the massive polar bear in the dining room to the fox on the wall above the restrooms.  This is a place to not only enjoy wild game, but to enjoy it in the presence of wild game — a completely unique and daunting atmosphere.

Perhaps this intriguing ambience is due, in many ways, to the history of the place.  The building was originally built in 1886.  In the early 1980s, the idea for Buffalo Jack’s occurred to Jack Maier during poker game with some friends, and after 18 months of restoring the building he opened the establishment in 1983.  Since then, business has been booming.

All said and done, however, it’s less the great food and the wonderful environment that keeps patrons coming back.  It’s the service. Manager Becky Furlong takes pride in her staff, and her staff says of her that she’s “absolutely a pleasure to work for.  She makes us and our customers laugh.  She’s wonderful.”

So if you’re in the mood for a new food, a new atmosphere or both, stop in and enjoy yourself.  Right now just happens to be a special time as well: for about another month Buffalo Jack’s will be offering specials with morel mushrooms, a very rare and very tasty delicacy, with a singular texture and flavor prized by chefs worldwide.

When you stop in, be sure and ask about Fred.  Legend has it, Fred is the Buffalo Jack’s ghost in residence.  Although he tends to keep to himself upstairs, he has been known to overturn coffee cups in the night, or send things flying from the shelves during the day.  But don’t let Fred spook you — even if he is sometimes temperamental, my best bet is that he’s a vegetarian!

(Buffalo Jack’s Restaurant and Lounge is located at 137 High Street (which is also State Route 48) in Covington, Ohio, just about twenty minutes north of Dayton.  For more information, directions or any other questions call 937-473-2524 or visit buffalojack.com.)

Reach DCP Editor Jordan Mills Pleasant at editor@daytoncitypaper.com