I purchase tomato "sauce" in an aseptic container from Costco. It's almost the perfect acidity for everything I do.
But, a good sweet onion sauteed and sweated with a bit of color adds tons of flavor and brings some sweetness to your dish.
There are so many steps.
1) Make the "curry."
2) Soak the rice.
2a) Make the boiling water for the rice.
2b) Boil the rice
3) Combine curry and rice, with a lot of fresh aromatics, and steam on stovetop until rice is done.
In short, that is how you do it. But doing the first step...
What do you think of this trend? It's basically one big charcuterie board. Personally I am not a fan because you can't refresh it. I prefer trays. By the time 50 people go through it's a mess. Plus I prefer pate and terrine.
12 courses plus wine flight? That is a lot of wine even at a 3oz pour. I'm going to put down what I can come up with in no particular order.
Rule #1 for wines is pour from lighter to heavier. Sauvignon Blanc -> Chardonnay -> Shiraz -> Cab -> dessert wine. And your courses follow along the...