Make your mark on Ealing - design a signature dish for Charlotte's Place
Enter their 'Design-a-dish' competition and get yourself on the menu
Do you like food? Prove it. Design a dish - a starter, main course or dessert and send it in to Charlotte's Place Restaurant.
As well as getting the chance to cook it to perfection with hands on advice from the Charlotte's Place kitchen team, you'll get to eat it with your nearest and dearest for free. Oh, and you'll also get the opportunity to tell everyone you know that you're the best amateur chef in Ealing.
And there's seconds... Ealing Today will be donning whites alongside you to report on your experience in the Charlotte's Place kitchen for posterity (and review the results...).
At our request Charlotte's Place Restaurant has agreed to extend the entry period for this fantastic competiton, with a new closing date set for the 22nd August. So you have three more weeks to enter if you haven't already.
Just email a description of your starter, main course or dessert to firstname.lastname@example.org. "The winner will have the opportunity to create their dish with our chefs in the Charlotte's Place kitchen and then enjoy a fantastic dinner and drinks with a partner or friend on the house," said owner Alex Wretham.
They will also receive professional photographs of their visit to commemorate the day and be featured on the Ealing Today website.
Stuck for ideas? Charlotte's Place's August menu may give you some food for thought...
Leek and Goats Cheese Tart, Pear and Rocket Salad, Pomegranate Dressing
Cornfed Chicken and Porcini Mushroom Terrine, Peach Churney, Pickles and Crisp Bread
Gazpacho served with Traditional Garnish of Crudité and Boiled Egg
Ravioli of Veal Osso Bucco and Gremolata and Shaved Parmigiano Reggiano
Ceviche of King Scallop, Apple and Herb Salad and Caviar Aioli
Seared Yellow Fin Tuna Loin, Tapanade, Green Bean and Caper Vinaigrette and Quail Egg
Classic Caesar Salad with Anchovies, Parmesan, Croutons and Quail Egg
The Caesar Salad with Chargrilled Chicken Breast and Bacon
Wild Mushroom Risotto with Parmesan, Truffle Oil and Chives
Fish Cakes with Saffron Blanc and Deep Fried Capers
Salmon Fillet with Skordalia Mash, Watercress Pesto and Garlic Aioli
Ricotta and Spinach Roulade with Butternut Squash Velouté and Crispy Wild Mushrooms
Roast Duck Breast with Braised Savoy Cabbage and Bacon, Runner Beans and Cherry Jus
Braised Pork Belly with Apple Puff Pastry Tartlet and Sweet Potato Batons
Pan Fried Cod Fillet with Clam, Crayfish, Vanilla and Lemon Risoni
Scotch Rib Eye Steak with Truffled Mash, Sauté Wild Mushrooms, Port Demi Glace
Sundae of Summer Berry Compote, Honey, Greek Yoghurt with Biscotti
Chocolate Mousse Tower, Cinnamon Mascarpone Ice Cream
Fresh Orange, Vanilla and Mascarpone Tartlet
Cherry and Basil Brulé with Mosto Cotto Ice Cream
British and Irish Artisan Cheeses
August 2, 2007