• Happy Hour Monday: Happy Hour(2-6 pm) $2 OFF BBQ FRIES AND BOWLS
• 2 for Tuesday: (5 pm - CLOSE)Pick 2 specialty sandwiches (Buy one, get one half)
• Wing It Wednesday: (5 pm - CLOSE) $9.99 for a pound of wings
• Slider Sampler Thursday: (All Day) “Jimmy G’s Slider Sampler” with pork, chicken, and brisket PLUS chips for $8.99!
• Family Bucket Friday: (5 pm - CLOSE) Serves 4, includes 1lb of classic meat (pork, chicken, or brisket), 4 buns and sauces, full fries and 1lb of any other side. $25.99 for pork or chicken, and $27.99 for brisket.
• St. Louis Saturday: (ALL-DAY)$2 off
($2 off 2 meat, or $3 off 3
and $3 off
Aside from our daily lunch and dinner service we are available for your private events, parties, business meetings, etc... full catering services available.
Area’s largest selection of sheds including Utility Sheds, Garden Sheds, Barns (regular and lofted), Cabins (regular, lofted and deluxe lofted), Garages, Play Houses, Chicken Coops, Horse Run-Ins, and Dog Kennels
2025 EVENTS SCHEDULE
CONGRATULATIONS to Rozella M. Foos
FebruaryʼsWinnerof the hoodie from Phaze 1ScreenPrinting.
Fremont Event................9am-1pm
September 26th......River of Arts Festival......................................................6pm-9pm
September 27th......River of Arts Festival......................................................11am-8pm
October 4th.............Farmers Market.............................................................9am-1pm
October 4th.............Sauerkraut OctoberFest................................................1pm-8pm
October 18th...........Farmers Market & Harvest Happenings Event..............9am-1pm
November 21st........Pink Friday....................................................................9am-6pm
November 28th.......Santa House.................................................................5pm-7pm
November 28th.......Christmas Tree Lighting................................................7pm
November 29th.......Small Business Saturday..............................................10am-6pm
November 29th.......Santa House.................................................................1pm-3pm
December 2nd.........Giving Tuesday.............................................................9pm-5pm
December 5th..........Downtown Fremont Open House Weekend.................
December 5th..........Sip & Shop....................................................................12pm-6pm
December 5th..........Santa House.................................................................5pm-7pm
December 6th..........Downtown Fremont Open House Weekend.................
December 6th..........Indoor Holiday Market.................................................10am-2pm
December 6th..........Sip & Shop....................................................................12pm-6pm
December 6th..........Santa House.................................................................1pm-3pm
December 6th..........Holiday Parade.............................................................6pm
December 12th.......Santa House.................................................................5pm-7pm
December 13th.......Santa House.................................................................1pm-3pm
December 19th.......Santa House.................................................................5pm-7pm
December 20th.......Santa House.................................................................1pm-3pm
December 31st........New Year’s Eve Celebration...........................................8pm-12am
Bite into a Piece of PIE
in honor of
Chicken
Pot Pie
Pie lling:
8 tbsp. (1 stick) unsalted butter
1 med. onion, diced
3 stalks celery, diced
3 cloves garlic, minced
1/2 c. all purpose our
3 c. chicken stock
1/2 c. whole milk
1 rotisserie chicken, no skin or bones, meat shredded
2 c. frozen peas and carrots blend, thawed and drained of excess water
3/4 tsp. dried sage
1/2 tsp. salt and pepper
Pastry topping:
1 sheet pu pastry, thawed in the fridge
1 large egg yolk
1 tbsp. cold water
Melt butter over med-high heat, add the onion, celery, and garlic. Stir & sauté until translucent, 3-4 min. Reduce the heat to med. and sprinkle in the our. Stir to create a roux, cook the mixture for 1 min. to remove the raw, oury taste. When the gravy has thickened, fold in the chicken, peas, carrots, & sage. Stir & pour into a 9 x13-inch baking dish and allow it to cool for 15 minutes.
On a lightly oured surface roll out the sheet of pu pastry into approx. 11” x 15”. Whisk together the egg yolk and water to make an egg wash. Lay the pu pastry on top of the baking dish. Brush the surface of the pastry with the egg wash. Crimp the edges as you would pie, then brush the uted edge with more egg wash. Cut small slits in the surface. Bake 400°F for 20-25 min or until the top is golden brown and the lling gently bubbles up through the vents. Cool for 15 min. prior to serving
Deep-Dish
Peanut Butter Pie
1 (3.4 oz) box instant vanilla pudding
2 c. heavy cream
1 c. milk
1 c. peanut butter (crunchy or smooth)
1 tsop. vanilla extract
1 pinch salt
12 graham crackers, or peanut butter cookies
4 tbsp. butter, melted
1 1/2 c. heavy whipping cream
3 tbsp. confectioners’ sugar
Whip the pudding mix with the cream and milk in a large mixing bowl, then add the peanut butter, vanilla, and salt. Continue mixing until it’s light and thick, 2-3 min.
Crush the cookies and mix with the melted butter. Press into the bottom of a pie dish, then spoon the lling into the dish. Whip the heavy whipping cream in the work bowl of your stand mixer, with a hand mixer, or by hand in a mixing bowl and confectioners’ sugar. Top the lling with the whipped cream. Refrigerate at least 4 hours, but overnight is best. Serve and enjoy
Artisan
Pizza Pie
1/2 c. diced of any of these veggies you desire: bell peppers, carrots, onions, broccoli, mushrooms, olives
1 tsp. dried rosemary
1/2 tsp. salt & pepoper
2 tbsp olive oil
1 can refrig. pizza dough
1 tbsp. grated parmesan
1 c. shredded mozzarella
1 pkg. boursin cheese
Roast until the vegetables in olive oil unti tender and lightly browned, about 25 min. Sprinkle cornmeal on cooking pan. Unroll dough and press it to desired thickness. Spread veggie mixture over dough, add cheeses. Bake classic crust 14-18 min, thin crust 8-12 min, or until crust is golden brown.
Maintenance for First Responders!
At Bayside Comfort, we want to show our first responders gratitude for their service, so we’re offering a FREE preventive maintenance on heating systems to all first responders!
• Comprehensive inspection
• Cleaning and tune-up
• Safety checks
Ensure optimal performance and enjoy peace of mind! Active police officers, firefighters, and EMS in Erie, Ottawa, Huron, and Sandusky Counties are eligible. Simply text us proof of your service when you schedule! Available for a limited time only. Book your free service by calling 419-732-6688 or visiting our website. And thank you for everything you do!
