The purpose of menu planning is to create a meal that is satisfying to the eye as well as to the palate. The goal is to achieve balance between foods with contrasting colors, textures and tastes.

When planning a menu, select the entrée first and then pair it with dishes that will complement it in appearance. Colors and shapes should work together to create a pleasing presentation. A meal of three foods of a similar color is not visually interesting. If the entrée is eye-catching, such as a chicken breast with a colorful salsa, team it with a simple rice dish and steamed green beans. On the other hand, dress up a main dish of grilled flounder with colorful side dishes.

Foods served together should offer some contrast in texture. Soft cheese spreads with crisp crackers, creamy dips with crunchy chips and tender meats with crisp salads are good examples of foods that complement each other.

Complementary flavors make meals interesting. Half the pleasure of eating a spicy burrito is knowing that cooling sour cream and a cold beer are close at hand. Balance spicy foods with ones that will quench the fire. Combine bland foods with flavorful ones. Do not repeat strong flavors, such as tomato, garlic and ginger, in the same meal.

Balance and moderation are important. Do not serve too many rich, creamy dishes and do not get carried away with too much ethnic fusion at the same meal. A rich or filling main course followed by a rich dessert will send your guests home moaning. Finish a rich meal with a light and refreshing fresh fruit dessert. If you want to serve a spectacularly rich dessert, choose a main course that is simple and light.

Keep in mind any special dietary needs of your guests. If a vegetarian, diabetes or cardiac patient is on the guest list, have an appropriate meal in mind that does not single out this person as an oddball. Guests with allergies should of course be accommodated.