Starch Pairing

Starches are the anchor of the plate — they provide substance, absorb juices and sauces, and create textural contrast with the protein. Choosing the right starch for your meat is a pairing decision as important as choosing the wine.

The key principle: starchy sides should complement the meat's richness without competing for attention. A heavily marbled ribeye doesn't need loaded mashed potatoes fighting for the richest-element award. It needs something that provides contrast or neutral substance.

Potato Pairings: - Baked potato: The classic. Works with everything. The neutral starchy interior absorbs steak juices. - Mashed potatoes: Rich — best with lean cuts or medium-fat cuts. Can overwhelm with very fatty meats. - French fries / Steak frites: Crispy texture contrasts tender meat. The slight greasiness wants acidic accompaniment. - Hasselback: Crispy exterior, creamy interior. Visual showstopper. - Roasted fingerlings: Herbed, light, works with any cut.

Grain Pairings: - Risotto: Rich and creamy — pair with lean proteins or lighter meats. - Polenta: Earthy corn flavor, creamy or grilled. Excellent with braised meats. - Farro/Barley: Nutty, chewy. Light enough for any protein. Add brightness with herbs and lemon. - Couscous: Light, quick. Mediterranean preparations, lamb, chicken.

Bread Pairings: - Crusty baguette: Juice-soaking vehicle. Essential for meals with great sauces. - Garlic bread: Rich, aromatic. Better with simply prepared meats that won't compete. - Cornbread: Sweet, crumbly. Natural with BBQ and smoked meats.

The Weight Matching Principle: Light protein → light starch (grains, salad, rice) Medium protein → versatile starch (potatoes, risotto) Heavy protein → lighter starch OR a contrasting preparation

The starch should never be the richest element on the plate — that's the protein's job.