From: Chef Tony Avasakdi, Director of Culinary Operations, Capitol City Brewing Co., Metro Washington, DC and Baltimore. Yield: 45 servings. 4 fl. oz. unsalted butter 2 lb. whole carrots, peeled and grated 3 oz. shallots, diced fine 2 lb. yellow onions, 1⁄4" dice 1 bunch cilantro, stems removed and chopped 4 Tbsp. fresh thyme, chopped1⁄2 cup + 2 Tbsp. kosher salt1⁄4 cup ground black pepper 20 lb. ground turkey 6 large eggs, beaten 2 cups 1⁄4" dice green bell pepper 1 cup catsup 45 whole ...

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