On the Table

Even if the table is a stage, and the food and wine play starring roles, the performance of a meal would not be the same without its supporting players. If any of the players are out of sync, they can ruin the effect of an entire performance. An ill-chosen first course—one that is too spicy, for example—can ruin a delicate entrée. Mismatched wine and food ruin our enjoyment of them both.

In planning menus, it’s important to consider the special role of various courses and accompaniments. While clearly not every menu one writes will be a long, multiple-course feast, coming to recognize the flow of well-written menus—of any length—is critical to mastering the art of composition.