Sentence examples for garnish dishes from inspiring English sources

Marc Renson, owner of the restaurant and coffeehouse, Ambition Coffee & Eatery in Schenectady, New York used to garnish dishes with parsley.

The fronds can be added to salads or chopped and used to garnish dishes.

New York and Melbourne are trendsetting cities, according to Moore, starting fads for single-product restaurants (think hotdogs and cereal) and the use of flowers to flavour and garnish dishes.

Preview the menu by walking through the lavish vegetable gardens producing crops that garnish dishes like roasted antelope, crisp veal sweetbreads and salad of roasted baby beets — all satisfying, if not quite threats to the area's most celebrated chefs.

"We mainly look at newness in the restaurant world, things people are sharing on social media and innovation happening in other countries". New York and Melbourne are trendsetting cities, according to Moore, starting fads for single-product restaurants (think hotdogs and cereal) and the use of flowers to flavour and garnish dishes.

Paging through reveals ideas to tempt a host, like daring to serve a plate of all-white food (fish, cauliflower and salsify, with a few pale green brussels sprouts), making food look abundant with presentations piled high on footed stands, baking meringue for floating island in a bundt pan, using canning jars as serving bowls and garnishing dishes with whole sprigs of herbs.

Every few minutes, another riotously garnished dish appeared: goose stuffed with kale, a glossy ham, Campari-cranberry relish, green eggs, a terrine of chicken-liver pâté, poussin with garlic and pears, roast quail, empanadas, leg of lamb, a tray of beef shanks... wild rice with pomegranate, lentils, sweet-potato purée, cauliflower-eggplant gratin... rough-hewn breads.

Garnish dish with avocado slices, scatter cilantro on top, and serve with rice.

She pickles the turnips that garnish her dishes herself, and returns from vacations in Damascus with spices for her restaurant.

Pull the green flesh off the woody stalks and you're left with a versatile ingredient to season salads or garnish fish dishes.

The chefs then come to the tables to carve, plate and garnish their dishes.