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MONDAY ...........................................Mashed Potato Bowl
TUESDAY ...........................................Tacos
THURSDAY ........................................Pasta Day
WEDNESDAY ...................................Mushroom Steak w/Mashed Potatoes, Green Beans + Buttered Bread *Every other Wednesday is open face Roast beef w/Mashed Potatoes + Green Beans
FRIDAY ...............................................Fried bologna Sandwich + Fries or 21pc Shrimp , Fries and Slaw SATURDAY ........................................COLLEGE FOOTBALL DAY! $2 Drafts and $5 Hot Dog + Fries SUNDAY.............................................Build Your Own Burgers or Flatbreads
Mondays & Thursdays 7pm - 10pm Sunday 12:30 - 10pm THURSDAY PASTA IS
$20 BUCKET SPECIAL 1- Bucket of Beer (5) cans 12 - Chunks and Fries; or 6 - Wings and Fries
SATURDAY, OCTOBER 18th: DJ Cross 7:00pm
SATURDAY, OCTOBER 25th: Ron Howard & The Band Cruzin’ 7pm - 10pm
FRIDAY, OCTOBER 31st: DJ PH 8pm-12pm
SATURDAY, NOVEMBER 1st: DJ Cross 8pm-12pm
HALLOWEEN WEEKEND! Lots of Trick or Treats Going on Here!
TUESDAY, NOVEMBER 11th: Veteran’s Day! Veteran’s eat FREE 11-2pm
WEDNESDAY, NOVEMBER 26th: Night Before Thanksgiving Day
THURSDAY, NOVEMBER 27th: Open Thanksgiving Day
FRIDAY, NOVEMBER 28th: DJ PH 8pm -12pm
SATURDAY, NOVEMBER 29th: OSU vs Michigan Party
Pumpkin Hunt
CONTEST RULES:
This monthʼs contest is an PUMPKIN HUNT. To enter for a chance at this monthʼs prize, find as many pumpkins as you can on the map to the left. Write your number in the white circle inside the big pumpkin. Mail your entry to: PO Box 175, Fremont, OH 43420. Be sure to include your return address and phone number on your entry. Winner will be announced in the November issue of the Fremont Town Money Saver. Prizes can be picked up by the winner at the sponsorʼs location during regular business hours. ALL ENTRIES MUST BE RECEIVED BY NOVEMBER 1st, 2025. This monthʼs prize is a $25 Gift Card from DownThyme Cafe in Downtown Fremont.
Flat
Pumpkin Soup
1 medium yellow onion
3 cloves garlic
1 large bunch fresh thyme
2 tablespoons olive oil
1 (15 oz) can pumpkin purée
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 cups low-sodium vegetable broth
2 tablespoons maple syrup
2 tablespoons heavy cream
Toasted pumpkin seeds for serving
Very nely chop 1 medium yellow onion. Finely grate 3 garlic cloves. Pick the leaves from 1 large bunch fresh thyme until you have 2 tablespoons. Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3-4 minutes. Add the thyme, 1 (15-ounce) can pumpkin purée, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, 1/8 teaspoon ground ginger, and 1/8 teaspoon cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes. Add 2 cups low-sodium vegetable broth and cook, stirring constantly, for 3 to 4 minutes. (The mixture will bubble.) Remove the pot from the heat. Add 2 tablespoons maple syrup and 2 tablespoons heavy cream, and stir to combine. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.) Serve warm, garnished with toasted pumpkin seeds, aky salt, fresh thyme leaves & more pepper.
