How to clear your palate between different flavored dishes when cooking?
My first thought is to tie them together or plan them in order to closest ingredients that might lend flavor to the next. 

On another note, here is an article at About.Com written by By Rebecca Franklin a French Food Expert: http://frenchfood.about.com/od/explorefrenchfood/a/palatecleanser.htm

Traditional palate cleansers:


Apple and Calvados Sorbet
Lemon Sorbet
Lime Sorbet
Mint Sorbet


Unorthodox palate cleansers:


Sparkling water, with or without a twist of citrus
Lightly brewed green, black, or mint tea, with minimal sweetener
Celery sticks or fresh tart apples
A sprig of parsley
Flat water with a twist of citrus


Here is, Fig &amp; Brie “Bites” found here: http://entertainingiseasy.com/fig-brie-bites/

I would add fresh mint leaves and ice to a glass of water or ice cubes with mint leaves and put them into sparkling water or citrus in sparkling water.
I'd try mint or ginger tea, 
a creamy cheese or port wine cheese on table water crackers, 
or even something creamy like shrimp scampi might be helpful as well. 

Please let us know what you choose :)