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 !
BEACH PARTY
Appetizer
Crispy Shrimp Tempura with Sweet & Sour Sauce
Summer Gazpacho
Mains
Sweet Salmon & Pineapple Skewers with Sautéed Peppers and Lemon Rice
Mushroom Goat Cheese Puff Pizza with Mixed Green Salad
Desserts
Fresh Watermelon
Chocolate Ice Cream Bar
Beverages
Tropical Fruit Punch
Tea or Coffee
BEACH PARTY
Snack Cart Ideas
Drink IDea: Tropical Fruit Punch
Tip: Serve drink with an umbrella placed inside for an added touch
Snack IDea: mango ice cream
Tip: Portion into bowls with lids & place bowls in an insulated insert or ice bath for service
Spruce up meal or cart service with colourful napkins
Add a special touch to meal service with a Beach Party card
BEACH PARTY DECORATIONS & activities
ShrimpBatteredTempuraRtS(ShrimpTempura)
ForService:Allmeals
1
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Cookperpackageinstructionsto*internaltemp>165F/74Cheldfor15sec.
2 Portionaccordingtoservingsize
3 CCP-Maintain>140F/60C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Cook 90g 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page1of15
SoupGazpachow/HmdBroth(Gazpacho)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Mushroom,Pieces Cnd 438mL Chopped Fine SauteMushroominOiluntillightbrown.
2
Oil,Vegetable 33mL
Garlic,Fresh 3.41 clove Minced Combineremainingingredientsinglassorstainlesssteelcontainer.AddMushrooms.Coverandchill<40F/4C.Makeat leastonedayaheadforflavorstoblend.
Tomatoes,DicedCnd 3.45L
Onions,FreshFinely Chopped 438mL Chopped Fine
3
Celery,Fresh 225mL Chopped Fine
Cucumber,Fresh 1.55Kg Chopped Fine
Peppers,GreenDiced 275g Chopped Fine
Vinegar,White Distilled 138mL
Page1of2 COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Chill 6zLadle 180mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:12PM Page2of15
SoupGazpachow/HmdBroth(Gazpacho)
ForService:Allmeals
Page2of2 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP Sauce,HotPepper 3mL JuiceTomatoRTSBulk 2.15L Cumin,Seed 3mL
4 CCP-Maintain<40F/4C;discardunusedproduct.
11Dec2023|9:12PM Page3of15
JuiceTomatoRTSBulk(TomatoJuice)
1
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Portionaccordingtoservingsize.
2 CCP-Maintain<40F/4C.
3 Discardunusedproduct.
SERVINGSIZE YIELD 250mL 50
AMOUNT PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:12PM Page4of15
SalmonSkewerGrldf/Filletw/Pineapple(Salmon&PineappleSkewers)
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2
Sauce,SoyBulk 1.65L MixtogetherSoySauce,VinegarandBrownSugaruntilSugarisdissolved.AddGarlic,Ginger,1stportionmincedGreen Onions,CrushedPepperandOil.
Vinegar,Rice 750mL
Sugar,Brown 750mL
Garlic,Minced 375mL
GingerRoot, Fresh 375mL Minced
Onions,Fresh Green/Spring 185g Minced
Pepper,Red Crushed 25mL
Oil,Vegetable 375mL
3 Salmon,Fillet Raw 6Kg Cubed PlacecubedSalmoninmarinadeandcoatcompletely.Coverandchillinrefrigerator<40F/4Cfor1-2hrs.RemoveSalmonfrom marinade.Maintain<40F/4C.Bringmarinadetoaboil,thensimmerfor10min.
4 Pineapple,Fresh 6Kg Cubed CutPineappleinto11/2inchchunksandOnioninto1inchsegments.ThreadSalmon,PineappleandOnionpiecesonskewers.
ForService:Allmeals 11Dec2023|9:12PM
Page1of2 COOKMETHOD SERVINGSIZE YIELD Grill 2each 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
Page5of15
SalmonSkewerGrldf/Filletw/Pineapple(Salmon&PineappleSkewers)
ForService:Allmeals
Onions,FreshGreen/Spring 750mL Cubed
5
6
GrillandbastewithSaucefrequently.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-*Maintain>140F/60Cfor4hrsonly.Discardunusedproduct.
Page2of2 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
11Dec2023|9:12PM Page6of15
PizzaMushroomGoatCheesef/PuffPastry(MushroomGoatCheesePuffPizza)
1
2 PastryPuffDough, Sheet 12.5 sheet
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Preheatovento425F/220C.Linebakingsheetwithparchmentpaper. Placepuffpastrysheetsonpreparedbakingsheet.Setaside.
3 Wine,White 750mL Meltmargarineinalargeskilletovermediumheat.Sautémushroomsandgarlicfor5to7minutesoruntilgoldenbrown; pourinwineandseasontotastewithsaltandpepper.
Garlic,Chopped 250mL
Mushroom,Fresh 2.2L Sliced
Margarine,Solids 190mL
4 SoupBisqueTomato RedPepper 1.55L
5
Cookfor3to4minutesmore,oruntilwinehasmostlyevaporated.Removefromheatandsetaside.
Assemblepizzas:Spreadsoupevenlyovereachpieceofpuffpastryhalf,leavinga1/2-inch(1cm)borderuncovered.
Tomatoes,Grape 250g Halved Sprinkleeachpieceevenlywithmozzarella,cookedmushrooms&tomatoes,pressingdownlightlywithbackofspatula. Bakefor20to25minutes,oruntilpastryisgoldenbrown;removefromoven.
Cheese,Mozzarella
Shredded 3.1L
6 Basil,Fresh 150g SlicedThin Sprinkleeachpizzawithcrumbledgoatcheese;letsitfor10minutes.Sprinklewithbasil.Cuteachpizzaasdesiredbefore serving.
ForService:Allmeals 11Dec2023|9:12PM
Page1of2 COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 220.0°C Bake Tongs 1slice 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
Page7of15
PizzaMushroomGoatCheesef/PuffPastry(MushroomGoatCheesePuffPizza)
ForService:Allmeals
7
8
9
10
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
Cheese, Goat 750mL Crumbled
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Page2of2
11Dec2023|9:12PM Page8of15
SoupBisqueTomatoRedPepper(TomatoRoastedRedPepperBisque)
INGREDIENTS AMOUNT PREPARATIONSTEP
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions
3 Portionaccordingtoservingsize.
4 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
5 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
COOK-ENDTEMP SERVINGSIZE YIELD 74°C 180mL 50
11Dec2023|9:12PM Page9of15
PeppersRed&GreenSauteedf/Fresh(SauteedRed&GreenPeppers)
ForService:Allmeals
INGREDIENTS AMOUNT PREPARATIONSTEP
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Peppers,Red FreshSwt 2.25Kg WashandslicePeppersin1/8"julienneslices.
2
Peppers, GreenFresh 2.25Kg
3 Oil,Vegetable 120mL HeatOilandsautéPepperswithseasoningsuntiltendercrisp.
Salt,Table 10mL
Pepper,Black Grd 5mL
4 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
5 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
6 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
7 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
8 Discardunusedproduct.
9 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Saute 4zSolidSpoodle 125mL 50
11Dec2023|9:12PM Page10of15
LettuceSaladMixedGreenw/ItalianDrsg(MixedGreenItalianSalad)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Dressing,ItalianGolden 750mL RinseanddrainVegetables.Tearintobitesizedpieces.
Spinach,Fresh 350g Trimmed
Lettuce,Iceberg 675g Trimmed
Lettuce,GreenLeaf 475g
3 TossinalargebowlwithDressing,serveimmediately.
4 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
5 Discardunusedproduct.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Make #8scoop 125mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
11Dec2023|9:12PM Page11of15
WatermelonChunksFresh(FreshWatermelonChunks)
ForService:Allmeals
SERVINGSIZE YIELD 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP 1
11Dec2023|9:12PM Page12of15
IceCreamBarVanillaChocolateCoated(VanillaChocolateIceCreamBar)
ForService:Allmeals
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. Portionaccordingtoservingsize.
2 CCP--Maintain<32F/0C
3 Discardunusedproduct.
SERVINGSIZE YIELD 1each 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page13of15
DrinkTropicalPunchf/Mix(TropicalPunch)
ForService:Allmeals
3
COOKMETHOD SERVINGSIZE YIELD Mix&Chill 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP 1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Water 5.9L Prepareproductasperpackageinstructions. DrinkMix,TropicalPunchCrystals 730g
CCP-Maintain<40F/4C;discardunusedproduct.
11Dec2023|9:12PM Page14of15
CoffeeorTea250ml(CoffeeorTea)
ForService:Allmeals
INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee, Regular Ground 72mL
CoffeeorTea:Prepareproductasperpackageinstructions.
Water 4.5L
TeaBag,Indv 18each
Water 4.5L
3 Serveperresident'schoice.
4 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
5 Discardunusedproduct.
SERVINGSIZE YIELD 180mL 50
11Dec2023|9:12PM Page15of15
Beach Party Beach Party Beach Party Beach Party Beach Party Beach Party Beach Party Beach Party