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. f