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
CrackersGrahamBulk(GrahamCrackers)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize
SERVINGSIZE YIELD 3square 50
AMOUNT
INGREDIENTS
PREPARATIONSTEP
11Dec2023|9:11PM Page15of18
FruitCocktailf/CndJcPk(FruitCocktail)
ForService:Dinner
1
2
3 NOTE:Chillunderrefrigeration<40F/4C.
4 Discardunusedproduct.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Chill #8scoop 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
FruitCocktail,CndJcPk 71L OpencananddrainFruit.PortionFruitintoservingdishes.
11Dec2023|9:11PM Page16of18
ToppingWhipped(WhippedTopping)
ForService:Dinner
1
2 WhipTopping,Non-Dairy
3 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Make 30mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
15L
Prepareproductasperpackageinstructions.
11Dec2023|9:11PM Page17of18
DrinkAppleCiderf/Mix(AppleCider)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2
3 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Mix&Chill 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
5.8L
DrinkMix,AppleCider 800mL Prepareproductasperpackageinstructions. Water
11Dec2023|9:11PM Page18of18
Campfire Party Campfire Party
Campfire Party Campfire Party
Campfire Party Campfire Party
Campfire Party Campfire Party