Deciding On A Side Dish For Your Menu

You serve the side dish along with the main dish, as a compliment to it. I favor gourmet sides with savory umami flavor. A light salad and acidic vinaigrette can add balance for an additional side. When creating a menu, strive to balance colors. The second side should add visual contrast if there is breaded meat or dark roast, and the first is a potato dish or bread. Adding a second side that is light or brightly colored enhances the presentation. When you seek to create a contrast, you can prepare additional sides with carrots, white beans, golden beets, salad, or other options.

As the cook, you have the power to transform the appearance of dishes. Take the gourmet Mac-N-Cheese side, for instance. You can create a lighter-colored sauce by using white cheddar cheese powder, adding a touch of creativity. This alteration not only changes the appearance but also enhances the overall dining experience.

Side Dish Ideas

If the appetizers are bread or potato, use a side dish that is not bread or potato. I would consider a vegetable, such as asparagus, Brussels sprouts, or artichokes. The flavor profile of these vegetables can be enhanced by the cook with an appropriate umami-type seasoning. Shaving Parmesan cheese in a warm vegetable dish before serving can add to the presentation and increase the flavor profile of the savory side.

If the main course is richer, such as a beef roast, an Arugula salad with a vinaigrette is light and refreshing, along with a bread or potato side. Sautéed mushrooms, often a Steakhouse favorite, served as a side dish can be very impressive. Cannellini beans cooked with white wine and garlic can add sophistication to a bean dish. There are a vast array of other side dish options and pairing considerations.