The only thing better than a gourmet burger is a free gourmet burger, so get yours at TD Homer’s in Southington on Thursday, Feb. 11 from 11 a.m. to 11 p.m.
The burger promotion was designed to launch TD Homer’s all-new menu. Diners can choose from the Coach’s burger (mayo, fresh lettuce, vine-ripened tomato and Bermuda onion); the San Francisco Sourdough Melt (caramelized onions, melted Swiss); the Sante Fe (avocado, pico de gallo, pickled jalapenos); the Brattleboro (with private-stock Cabot cheddar); the Big BBQ, the Chesapeake Bay crabcake burger and the vegetarian Portabella with roasted peppers, goat cheese, arugula and citrus vinaigrette. Hungry yet?
The half-pound burgers are made with fresh Angus beef. All burgers can be substituted with a grilled chicken breast or portobello mushroom.
The promotion is limited to one burger per customer. If the line gets too long (and it might, don’t underestimate people’s love of freebies), TD Homer’s will issue vouchers to anyone who doesn’t get to participate on Thursday. The vouchers will be good for the rest of February.
Family and friends of mine know that my hatred of New England winter is pathological. (I’ve been known to threaten groundhogs’ lives.) So from November to March, I’m always looking for something to distract me from subzero temps, snow and ice.
Lucky for me and other winter haters, several of Connecticut’s vineyards stay open year-round. If you’re not familiar with Connecticut’s wine trail, you should be. Spanning the entire state, from Canaan to Stonington, the trail offers exceptional wine and beautiful scenery.
Robert Sietsema, restaurant critic for the Village Voice, has a feature in the latest issue of Columbia Journalism Review about the credibility of food critics. It’s a must-read for journalists, food bloggers, wannabe food critics. Sietsema details the history of professional food critics and how the Internet, among other things, has diminished this role.
At the end of last year, Courant rock critic Eric Danton gave me a copy of his 2009 Listen Dammit compilation. On it was perhaps one of the most entertaining songs I’ve ever heard: Das Racist’s “Combination Pizza Hut and Taco Bell,” an ode to the fast-food chains that share store facades.
Vietnamese is making its way up to the top of my ‘favorite cuisines’ list. It’s fresh, exotic, intriguing, incredibly flavorful and best of all, so affordable.
My friend Cindy and I went out Wednesday in search of pho, spring rolls and more. Originally we planned to head to Pho Saigon, but pulled up to see the storefront empty and dark. (We obviously didn’t do our research – that’s their only day closed during the week.)
But lucky for us, Vinh Chau was open across the street. Inside, it was warm, well-lit and clean, and the employees greeted us with big smiles. We had a feeling we’d happened upon a ‘good mistake.’
The only thing better than a gourmet burger is a free gourmet burger, so get yours at TD Homer’s in Southington on Thursday, Feb. 11 from 11 a.m. to 11 p.m.
Leeanne Griffin is a freelance writer and food enthusiast.