I usually treat a mead like a desert wine because they tend to be sweet, ranging from "sweet wine" to "intense cordial." Thus a variety of food stuffs goes well. I tend to go with a european desert model - cheese, nuts, some fruit, maybe some bread. In general I don't think mead goes well with meat, unless it's a lighter mead with something like a cider-braised port.

Mead is to wine as kool aid is to flavored water. Much more intense.