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From:
"Stump, Marion" <[log in to unmask]>
Reply To:
Stump, Marion
Date:
Mon, 7 Aug 2006 16:17:52 -0400
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<<Disclaimer: Verify this information before applying it to your situation.>>

 Many Thanks to everyone that responded to my question of what to eat at
the Cheesecake Factory.  I've attached the Summary in two parts.  See
Part I below.
 
It is difficult to eat at the Cheesecake Factory but not impossible. I
show the server a dining card. I select several items that appear to be
possible choices and ask if he/she could check for me. I usually have
the grilled tuna salad with a different dressing as the one that comes
with the salad is not GF.  My very first experience with Cheesecake
Factory was not a good one but things have improved since that time. 

 

This was a while ago, so they may have changed their tune, but when my 

mother asked what was safe she was told that they could not guaranty 

*anything* and advised her not to eat there.  She never went back...

 

I ate there a few months ago and just asked the server to check with the
chef about what was OK.  He told me just one meal was GF and
unfortunately I don't remember what it was but it was really good.  I
think it was Grilled Chicken Medallions.  I am going there next Tuesday
for a business lunch so if you find out anything, let me know.  I
thought they had more GF stuff and I think the chef was just lazy saying
that there was one thing I could have.

 

The eggplant sandwich without the bun is fantastic!  I order it with the
mashed potatoes instead of the french fries.  We have one Cheesecake
that says they use a dedicated fryer and one that says they won't
guarantee it, when they get busy.  The Chinese Chicken Salad is also
fantastic.  Order without the wontons , you will not miss them because
this salad is huge!!!I have eaten the cheesecakes, many varieties, just
scoop out of the crust and watch the edges to make sure that stray
crumbs didn't get on the cheesecake when they cut it.  Of course avoid
the obvious ones with gluten such as oreo and rugella. They make a great
Arnold Palmer to drink - it is half lemonade and half ice tea and the
glass is rimmed with sugar - so refreshing!!

 

I was just in Denver - work related trip - went to the Cheesecake
Factory - they can pull up ingredients for any meal on their computer. I
chose the portabella mushroom  - was yummy and I was fine...and the wait
staff was very nice.

 

We eat there all the time and they will be very cooperative.  They have
a huge menu and lots on it is GF.  They have salads, egg
dishes,sanwiches without buns, stir fry without soy sauce and many
entrees.  If you order fish or chicken, just be sure to tell them not to
flour anything.  I have never gotten sick there.  They have a sliced
chicken breast in a balsamic vinegar sauce that I love and I often get
their burrito without the flour tortilla or I get their hamburger with
lettuce leaves.  They have a great rare tuna sandwich I also love.  No
bread.

 

Beware, I believe they use flour to keep their shredded cheese from
sticking to itself. 

 

Last time I went, they didn't have any GF cheesecakes!  Stick with the
basics, explain your needs to the waiter.

 

I ate at one last summer. They have a book with all their ingredients. I
had grilled chicken, tomato sauce on the side & steamed vegetables & did
just fine.

 

This is very doable. I go ALL the time to the one in Cambridge, MA. 
I get modified salad - chicken in a separate pan and food assembled in
the prep kitchen, not the regular line. If you're going to one where the
chef is knowledgeable you could get a modified lemon picata or chicken
marsala. The mashed potatos are fine, as is the asparagus for easy sides
- they can steam any veggie. I don't use any dressings there - they
can't be sure ... but they will do lemon for you or balsamic
vinaigrette. The chocolate godiva cheesecake does not contain
ingredients that have gluten - however it is not made in a dedicated
facility - I've had it and been fine, but its your call - if you do get
it, DO NOT get the chocolate sauce, it contains wheat and they usually
drizzle it around 

Go through the kitchen manager - they're usually VERY helpful and
sometimes even say "don't worry, we do this all the time!"

 

 

 

 


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