Page 10 - December 2015 Food & Dining

By Adriana HakesPerhaps it is the winter chill in the air or maybholidays – carrying bags full of presents throug for a hearty meal? Absolutely famished from a re from The Cheesecake Factory at Park MeadowsKnown for its generous portions, extensive men Michigan in 1949 in the home of Evelyn and O Evelyn found a recipe in the local newspaper tcouple converted their basement to a kitchen an raising their family.Portabella, Avocado and Zucchini FriesFamous Factory MeatloafIn 1972 with their children grown, the Overtons moved to California to open a short years later, with little knowledge of how to run a full scale restaurant but Cheesecake Factory restaurant in Beverly Hills.“The Overton’s son, David, is the current owner of The Cheesecake Factory res have 192 locations in operation. Along with the four locations in Colorado, Th like Puerto Rico, Saudi Arabia, and Dubai and we are looking to soon expand tI joined the eager masses and added my name to the waiting list. “It’s been real be busy, but not as busy as we are.” However, waiting turned out to be a good t (whole or by the slice), pondering the idea of just having cheesecake for lunch.After being seated, my chipper waitress Lisa brought fresh bread and butter to quick one. While I enjoyed a fruity sangria to ease my shopping stress, I secre Zucchini Fries. The mushrooms, generous slices of zucchini, and pieces of avoc aioli and chipotle mayo sauces were creamy, tangy and had a pinch of spice. I cRemembering Kaufman’s remark that the meatloaf, White Chicken Chili, and Shepherd’s Pie top the list of things that are currently ordered because this time of year people seem to focus more on the “comfort food” dishes, I ordered the lunch portion of the Famous Factory Meatloaf – hoping that it had gained its popularity from its taste.When my meal arrived, I quickly understood why it was a frequently ordered item. The meatloaf had a sweet, buttery taste like grandma made it in the kitchen. On the side came corn mixed with bits of veggies and a healthy portion of delicious mashed potatoes (just the way I like them, with the skin left on the potatoes!).Although I had zero room and was taking much of my remaining food to go,I knew it would be breaking protocol to leave the premises without sampling one of the 35+ cheesecake flavors. I chose the gluten free Flourless Godiva Chocolate Cheesecake to enjoy “later” – which turned out to be in my car after I made the mistake of opening it to have a peek. I savored every bite.With more than 200 menu items (both light and more indulgent) that are made fresh from scratch each day, it is easy to understandwhy The Cheesecake Factory has secured a portion of the restaurant world’s proverbial pie.Young and old, there truly is something for everyone.Shepherd’s Pie10 The Connection Food & Diningadvertise@castlepinesconnection.comec Rus h da tht t