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Hammock’s Trading Co – Monday Nov 12th

Maximized Living Group Meal – Next Monday November 12th at 7pm (arrive up to 7:30pm).

This is an announcement of a new opportunity to eat Maximized Living Advanced Plan meals out at a fantastic restaurant.  Hammocks Chef, William Sigley, is the chef responsible for the menu that won the hearts of so many at Firestone Grill, and now his new project has an incredibly nice menu, and a bent towards health!

So come out and join the Total Food Makeover participants from past and present, this is a little effort for a Monday night, but I’ll make sure it is worth your while!  This is my celebration meal coming off of 80 miles on the Appalachian Trail, and ready to kick back for a night.

Here is the deal:

$15 = Dinner Salad with Salmon or Chicken on top (nicely prepared) with hummus appetizer

$25 = Salad or Soup, hummus appetizer with 1/2 roasted chicken or salmon with rapini (this is broccoli rabe – super nutrient rich).

$35 = Salad or Soup, hummus appetizer with rib eye and rapini. OptionsOption 1 $15.00 USD Option 2 $25.00 USD Option 3 $35.00 USD

Must pay here or at the office by Saturday November 10th at midnight!

Here are the ingredients of the menu items:

Herb Compound butter: butter, shallots, lemon juice, white wine, parsley, chives, dill, tarragon, salt, pepper

Hollandaise Sauce: butter, eggs, tabasco, white wine, lemon, salt, pepper

Lentil Hummus: red lentils, water, paprika, cumin, coriander, cayenne pepper, salt, black pepper, olive oil, roasted garlic, bell peppers

Pumpkin Soup: butternut squash, Kabocha squash, rosemary, sage, butter, cinnamon sticks, nutmeg, orange, white onion, water, cream, salt & pepper, veggie stock

Caesar Dressing: garlic, dijon mustard, anchovies, red wine vinegar, parmesan cheese, lemon juice, oil, worchestershire sauce, tabasco, pepper, eggs, capers

creme fraiche: cream, buttermilk

roasted garlic aioli: egg, garlic, lemon juice, white wine vinegar, oil, roasted garlic oil, salt

Mustard vinaigrette: dijon mustard, whole grain mustard, red wine vinegar, oil, salt pepper

In addition, they are working on a dessert that can be added on site as well.  It might end up being a creme brulee if we can figure out how to sweeten it (don’t think that I am a “we” with anything else, just trying to find a solution for getting creme brulee to taste like it is supposed to)!

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