Backyard Campfire Special Event Menu

All special event menus, recipes, nutritionals and costing can be accessed on Synergy Tech Suite®. Spring Summer Special Events Menu

2024 Calendar of Events

MARCH

March Equinox Tuesday March 19th, 2024

Purim Sunday March 24th 2024

Good Friday March 29th, 2024

Easter Sunday March 31st, 2024

APRIL

Easter Monday April 1st, 2024

Eid A Fitr Wednesday April 10th, 2024

Passover Tuesday April 23rd, 2024 to Tuesday April 30th

MAY

Cinco de Mayo May 5, 2024

Mother’s Day Sunday May 12th, 2024

Victoria Day Monday May 20th, 2024

JUNE

Father’s Day Sunday June 16th, 2024

June Solistice Thursday June 20th, 2024

National Indigenous Peoples Day June 21, 2024

2024 Calendar of Events

JULY Canada Day Monday July 1, 2024 AUGUST Civic Holiday Monday August 5th, 2024 W I S H I N G Y O U A F U N - F I L L E D SPRING & SUMMER S E A S O N !

Backyard Campfire

Appetizer

Tomato Cucumber Salad

Hamburger Soup

Mains

Nashville Hot Chicken Sandwich

with Baked Potato Wedges & Creamy Broccoli Coleslaw

Honey BBQ Pork Chop

with Corn Cob & Parslied Rice

Desserts

S’more Pudding Parfait

Tropical Fruit Cocktail with Coconut

Beverages

Apple Cider

Tea or Coffee

Backyard Campfire

Snack Cart Ideas

Drink Idea: Hot Cocoa

Tip: Why settle for plain old marshmallows when you can jazz things up? Spice up your hot chocolate with some flavoured marshmallows

Snack Idea: Chocolate Chip Cookie

Tip: Transform your cookies into chocolatey heaven by dipping them in melted chocolate – it’s like a chocolate explosion in your mouth

Backyard Campfire

Decorations & Activities

Campfire Party

Activity Tip: Time to ignite some serious fun with a sizzling campfire party! Get the residents together and rustle up some outdoor games that everyone will rave about.

Add a special touch to a meal service with a Campfire Party card.

Tomato&CucumberSaladf/Freshw/Drsg&Onions(TomatoCucumberSalad)

ForService:Dinner

2

Oil,Vegetable

Sugar,Granulated

Salt,Table 1tsp

DillWeed,Dried

COOKTEMP COOKMETHOD SERVINGSIZE YIELD 0.0°C Chill 125mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP 1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Vinegar,WhiteDistilled 250mL Dressing:MixVinegar,OilandSpicesuntilthoroughlyblended.

250mL

100mL

1tsp

Tomatoes,FreshMed 3Kg Diced AddDressingtoVegetablesandtosswell. Cucumber,Fresh 3Kg Sliced

500g Chopped 4 CCP-Maintain<40F/4C;discardunusedproduct.

3

Onions,FreshRed

11Dec2023|9:11PM Page1of18

SoupBeefBeanVegw/DryG-FRSBase(HamburgerSoup)

ForService:Dinner

1

2 Oil,Vegetable 60mL HeatOilovermediumheatandbrownBeef.AddOnionsandCeleryandsauteuntiltender.

Beef,GroundRaw 1.5Kg

Onions,FreshWhite 450g Diced

Celery,Fresh 300g Diced

BrothBeeff/DryG-FRS Base 6L AddBroth,Tomatoes,Potatoes,Beans,CornandPepper.Bringtoaboilthenreducetoasimmerandcookfor about1hour.

Tomatoes,DicedLSCnd 1L

3

Potato,Fresh 500g Diced

Beans,KidneyCnd 750g Rinsed& Drained

Corn,WholeKernelFrz 300g

Page1of2 COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Cook 6zLadle 180mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

11Dec2023|9:11PM Page2of18

SoupBeefBeanVegw/DryG-FRSBase(HamburgerSoup)

ForService:Dinner

INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP Pepper, BlackGrd 15mL

4 Flour,All Purpose 60g MixFlourwithWaterandaddtomixturestirringcontinuouslytothickenSoup.Cooktoaninternaltemperatureof>165F/74Cheld foratleast15seconds.AddParsleybeforeserving.

Water 125mL

Parsley, Dried 125mL

5 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

6 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

7

8

9

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

CCP-Maintain>140F/60C;discardunusedproduct

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Page2of2

11Dec2023|9:11PM Page3of18

BrothBeeff/DryG-FRSBase(BeefBroth)

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Water 9L Instockpotovermediumheat,combineBaseandWateraccordingtopackageinstructions

Base,Beef DryG-FRS 300mL

3 CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

4 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

5 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

7 CCP-Maintain>140F/60C;discardunusedproduct.

8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Simmer 6zLadle 180mL 50

INGREDIENTS AMOUNT PREPARATIONSTEP

11Dec2023|9:11PM Page4of18

ChickenSndwHotNashvillef/RTBPattyWWBun(NashvilleHotChickenSandwich)

ForService:Dinner

1

2 Chicken, BurgerBrd 50each

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment

Preheatconvectionovento325F/165C.

Placefrozenpar-friedchickenburgersonparchment-linedbakingsheets.Bakefor~20minutes;turnafter10minutestoensure evenbrowningonallsidesandcooked.

3 CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.

Preparethehotchilioilinasmallsaucepanoverlowheat.Addtheoil,butter,cayennepepper,brownsugar,garlicpowder,smoked paprikaandblackpepperandheatuntilwarmandsugarisdissolved.Stirconstantlytoavoidburningandoncemixedthoroughly removefromheat.Setaside.

Pepper, Cayenne 90mL

Oil,Canola 360mL

4 Margarine, Solids 100g

Sugar, Brown 75g

Garlic Powder 30mL

Paprika, Smoked 30mL

Page1of2 COOKTIME COOKTEMP COOK-ENDTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 25Min 165.0°C 74°C Bake Tongs 1each 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP

11Dec2023|9:11PM Page5of18

ChickenSndwHotNashvillef/RTBPattyWWBun(NashvilleHotChickenSandwich)

ForService:Dinner

Pepper,Black Grd 30mL

5 Stirthehotchilioilwellandbrushitoveronesideofthechickenburgers.Transfertoaninsertpanandcoverwithlid.Holduntil readytoassemblesandwichesatpointofservice.

6

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

7 Pickle,Bread andButter 305g Drained Shredthechoppediceberglettuceandplaceinbowl.Tossthelettucewithhalfofthemayonnaise.Drainthebreadandbutter picklesandplaceininsertpan.Coverwithwrap.

Lettuce, Iceberg Chopped 12Kg

Mayonnaise, Bulk 500mL

8

9 Bun Hamburger Wheat 50each

10

11

CCP-Maintain<40F/4C.

Atpointofservice:Place5mlsofmayonnaiseonbottomhalfofbun,then3slicesofbread&butterpickles(17g),topwith chickenburgerandthenmayonnaiseshreddedlettuce.Topwiththeotherhalfofbunandserveimmediately.

CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

Page2of2

INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP

11Dec2023|9:11PM Page6of18

PorkChopBkdBnlsw/HoneyGarlicBBQSc(HoneyBBQPorkChop)

ForService:Dinner

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Oil,Vegetable 120mL HeatOil.AddOnionandsaute2-4minuntilfork-tender.AddSaucetoOnionsandstir.

Onions,Fresh Yellow 750mL Chopped

Sauce,BBQ HoneyGarlic 15L

3 Pork,Chop Bnls3.5zRaw 50each PlacePorkinbakingpan.DivideSauceevenlyandpourovereachpan.Coverwithfoilandbakefor1hrto*internaltemp >165F/74Cheldfor15sec.

4

5

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly

7 CCP-Maintain>140F/60C;discardunusedproduct.

8

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

COOKTIME COOKTEMP COOKMETHOD SERVINGSIZE YIELD 60Min 148.0°C Bake 1each 50

INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP

11Dec2023|9:11PM Page7of18

PotatoBkdSavouryf/FrzWedges(SavouryBakedPotatoWedges)

ForService:Dinner

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 PotatoWedges SavoryRtC 4.5Kg Prepareproductasperpackageinstructions.

3 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

4 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

5 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

7 Discardunusedproduct.

8

NOTE:Actualservingsizemayvarydependingoningredientsused,amountofliquid,thickenertypechosenandrequiredthicknessor consistency.

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Bake 4zSolidSpoodle 125mL 50 INGREDIENTS AMOUNT

PREPARATIONSTEP

11Dec2023|9:11PM Page8of18

PotatoWedgesSavoryRtC(SavoryPotatoWedges)

1

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Prepareproductasperpackageinstructions

3 Portionaccordingtoservingsize.

4 CCP-Maintain>140F/60C.

5 Discardunusedproduct.

COOK-ENDTEMP COOKMETHOD SERVINGSIZE YIELD 68°C Cook 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP

11Dec2023|9:11PM Page9of18

RiceWhiteParsliedf/Dry(ParsliedRice)

ForService:Dinner

1

INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Water 1.5L Boiled AddRicetoboilingWater.Stirandcovertightly.Cookonlowheatfor15minutes.Removefromheatandletstandcovered5-10 minutes.

Rice,White Dry 1.75Kg

Salt,Table 5g

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

3 Parsley, Dried 25mL AddParsley.Fluffwithfork

4

5

6

CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.

CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.

7 Discardunusedproduct.

8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

COOKTIME COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 15Min Boil #8scoop 125mL 50

11Dec2023|9:11PM Page10of18

ColeslawBroccoliCreamyf/Shrd&Florets(CreamyBroccoliColeslaw)

ForService:Dinner

1

2

3

CCP-Maintain<40F/4C;discardunusedproduct.

COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Mix&Chill #8scoop 125mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

Broccoli,FloretsFresh 3.15L Chopped

ColeslawRTS 3.15L

MixBroccoliwithpreparedColeslaw.

11Dec2023|9:11PM Page11of18

3 CCP-Maintain<40F/4C;discardunusedproduct. ColeslawRTS(Coleslaw)

1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Serve:125mLportion

SERVINGSIZE YIELD 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP

11Dec2023|9:11PM Page12of18

CornCobButteredf/Fresh(ButteredCornontheCob)

ForService:Dinner

1

*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Corn,CobFresh 25ear Halved BoilCornuntiltender.RubwithMargarine.Serve1Halfeach.

Butter,Unsalted 125mL

CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.

3 CCP-Maintain>140F/60C.

4 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.

5

CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly

6 Discardunusedproduct.

7

NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.

COOKMETHOD SERVINGSIZE YIELD Boil 1half 50

AMOUNT

INGREDIENTS

INGREDIENTPREP PREPARATIONSTEP

11Dec2023|9:11PM Page13of18

PuddingChocolatef/Mixw/GrahamCracker(S'morePuddingParfait)

ForService:Dinner

1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.

2 Milk,2%Bulk 9.4L WhisktogetherthePuddingMixandMilkuntilwellcombinedandslightlythick.Letsetfor5minutes.

3 PuddingMix, ChocolateInst 2.15Kg PutGrahamCrackersintoaresealableplasticbagandusingarollingpin,rolloverthecrackerstobreakthemintocoarse crumbs.

4 Crackers GrahamBulk 125 square Crushed Inaglassspoonof60mlofthePuddingintothebottom.SprinkleonalayerofthecrumbledGrahamCrackersandthenalayer ofMarshmallows.RepeatwithanotherlayerofeachIngredientendingwiththemarshmallows.

Marshmallows, Mini 6.25L

5 CCP-Maintain<40F/4C;discardunusedproduct.

COOKMETHOD SERVINGSIZE YIELD Mix&Chill 1each 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP

11Dec2023|9:11PM Page14of18