Special Events Menu Birthday Celebration
Spring/Summer 2025
2025 Calendar of Events
MARCH
Purim Thursday March 13th 2025
March Equinox Thursday March 20th, 2025
Eid Al Fitr Saturday March 29th, 2025
APRIL
Good Friday April 18th, 2025
Passover Saturday April 12th, 2025 –
Sunday April 20th, 2025
Easter Sunday April 20th, 2025
Easter Monday April 21st, 2025
MAY
Cinco de Mayo Monday May 5th, 2025
Mother’s Day Sunday May 11th, 2025
Victoria Day Monday May 19th, 2025
JUNE
Father’s Day Sunday June 15th, 2025
June Solstice Friday June 20th, 2025
National Indigenous Peoples Day
Saturday June 21st, 2025
JULY
Canada Day Tuesday July 1st, 2025
AUGUST
Civic Holiday Monday August 4th, 2025
Physical Space, Atmosphere, & Ambiance
ELEVATE THE PLATE
Sysco Nutrition Services
This resource serves as a source of inspiration for improving the dining experience in Healthcare and Senior Living settings, ensuring that every resident feels valued and satisfied. By bringing food to life, we can turn mealtime into a celebration of the senses: sight, sound, smell, and taste. Embrace these tips to create a truly memorable dining experience that nourishes both the body and the spirit.
TABLE SETTING: Elevate your daily dining experience with the vibrant colours and beautiful patterns of tablecloths, stylish placemats, and soft napkins.
LIGHTING: Enhance the dining experience by embracing the warmth of flameless candles and festive lighting, creating a welcoming atmosphere for those special moments.
CENTREPIECE: Beautify your table with a stunning seasonal centrepiece, whether you create one yourself or use fresh flowers from a local community garden.
APRON: Incorporate an apron into the meal service to capture the spirit of mealtime, serving each dish with care and love.
TABLEMATES: Connect residents with their friends who share similar hobbies for delightful dining experiences. Regularly check in with tablemates to foster meaningful connections.
DINING SCARVES: Dine with dignity by offering seniors stylish dining scarves to protect their clothing from mealtime spills.
MUSIC: Infuse mealtime with beautiful background music that resonates with everyone's preferences. Ensure the volume is pleasant and not disruptive for residents.
SMILE: Bring positivity and wear a smile; it’s the perfect enhancement to every meal.
Chef David Pyper Culinary Specialist, Ontario
Plating Tips & Tricks
Your food plating game can always be elevated. We eat with our eyes, it’s part of the culinary experience. A few simple tips can transform any dish into a visual masterpiece.
THE RIGHT TOOL FOR THE JOB
A ring mold is a key plating tool that enhances both functionality and aesthetics. It allows chefs to create precise shapes, organizes ingredients, and elevates dishes into culinary art.
STAY SEASONAL
Seasonal ingredients add flavour, colour, and texture, enhancing visual appeal and inspiring creative plating. Supporting local producers enriches the dining experience with fresh, locally sourced options.
DESSERT AS A WORK OF ART
Elevate your dessert by adding a sprinkle of cinnamon or icing sugar. Drizzle berry sauce on the plate for visual appeal and create a base with caramel or chocolate sauce. Finish with chocolate shavings for an elegant touch.
CRISP IT UP
Fried onions and fried parsley add a delightful crunch to dishes, enhancing both texture and flavour. The satisfying bite of fried onions pairs well with the crispness and subtle herbal note of fried parsley, making any dish more inviting.
MAKE COLOURS POP
Edible flowers such as pansies, nasturtiums, and violets enhance the color and flavor of salads and desserts. Chives add freshness and visual appeal, while thoughtful garnishing creates a luxurious presentation.
WE EAT WITH OUR EYES
Use the Rule of Thirds: Divide your plate into thirds and place the main item where the lines intersect. Consider Height: Add height by stacking elements or using garnishes for visual interest.
Attention to Details: Wipe any smudges or spills to enhance overall presentation.
Art Form: Remember, plating is creative; there are no strict rules.
ICE
Using ice for garnishes like green onions creates appealing curls. Thinly sliced and placed in ice water, they curl beautifully. This method also enhances carrots and radishes, improving their texture, crispness, and colour for better presentation.
ADD SOME FLAME
Grilling ingredients adds a big flavour kick. Try grilled green onions, charred cherry tomatoes, grilled corn, or flame-kissed pineapple. The fire enhances flavours and caramelization, elevating your dish.
WIPE YOUR PLATES
Clean the edges of your plates. Ensure that plates content do not touch the rim of the plate. Before serving clean and drips or oil marks on the plate. A clean crisp crisp-looking plate adds to the experience.
USE THE TOPS
Fennel tops add elegance and a subtle anise aroma, while carrot tops provide earthy flavor, reducing food waste. Microgreens bring vibrant colors and concentrated flavors, enhancing dishes and boosting nutritional value to balance richer meals.
A P P E T I Z E R
Warmed Flatbread with Dip
Creamy Broccoli Rotini Soup
M A IN S
Ribeye with Red Wine Sauce with Herbed Potatoes& Grilled Peppers & Mushrooms
Poached Blue Cod with Lobster Salad with Warm Cumin and Chickpea Salad & Rice Pilaf with Peas
D E S S E R T S
Chocolate Lava Cake
Vanilla Caramel Swirl Cake
B E V E R A G E S
Champagne
Tea or Coffee
SNACK CART IDEAS
DRINK IDEA SNACK IDEA
BANANA DAIQUIRI
Tip: Serve drink with a wine glass and cherry on top
CHEESECAKE ASSORTED MINI
Tip: Slice the mini cheesecakes in half for easier sampling.
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY IDEA
Add a special touch to event with Gold Foil
Doorway Curtain
Entertain birthday guests with a fun balloon toss game.
A P P E T I Z E R
Warmed Flatbread with Dip
Creamy Broccoli Rotini Soup
M A IN S
Ribeye with Red Wine Sauce with Herbed Potatoes& Grilled Peppers & Mushrooms
Poached Blue Cod with Lobster Salad with Warm Cumin and Chickpea Salad & Rice Pilaf with Peas
D E S S E R T S
Chocolate Lava Cake
Vanilla Caramel Swirl Cake
B E V E R A G E S
Champagne
Tea or Coffee
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 FlatbreadHerb 25each WarmFlatbreadinovenat350F/177Cfor10minutes,untilbreadiswarmbutnotcrispy
3 Dip,SpinachArtichoke 1.5Kg CutwarmedFlatbreadinhalfandtheninto1inchstrips.Serve1/2Flatbreadwith30gofDip.
4 CCP-Maintain>140F/60C;discardunusedproduct.
5 Discardunusedproduct.
6
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
1
BrothVegf/DryG-FRS Base 4L
2
Pasta,RotiniPlainDry 250g
Oil,Canola 75mL
3
Onion,DicedFrz 150g
Garlic,Chopped 15mL
Milk,2%Bulk 1L
4
Cornstarch 15mL
5 Beans,NavyCnd 2.5L
6 Pepper,BlackGrd 1mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Broth&Pasta:Prepareasperseparaterecipe.DrainPastaandallowtocool.
Rinsed& Drained
InastockpotheatOilovermediumhighheat,sauteOnionsandGarlicfor2minutes
ChiliPowder,Mild 1mL SoupBroccoliRotiniCreamyw/DryG-FRSBase(CreamyBroccoliRotiniSoup)
MixtogetherMilkandCornstarchuntilsmooth.AddmixturetotheOnionsandGarlic.Cookwhilestirringfor another2minutes
BlendtheNavyBeansandhalfofthepreparedVegetableBrothwithahandmixeruntilsmooth.Stirinto Vegetable/Milkmixture.
AddSeasoningsandremainingBrothtoVeg/MilkMixtureandcookfor15minutesonmediumheat.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
BrothVegf/DryG-FRSBase(VegetableBroth)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Water 40L Instockpotovermediumheat,combineBaseandWateraccordingtopackageinstructions
Base,Vegetable
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
BeefSteakf/Ribeyew/RedWineSc(Ribeyew/RedWineSauce)
1
Oil,Olive 60mL
Garlic,Whole Fresh 65mL Minced
Onion,White WholeFresh 12each Grated
Paprika, Spanish/Smoked 60mL
Sugar, Granulated 250mL
Salt,Table 1mL
Pepper,Black Grd 1mL
Wine,Cooking 125mL
2 Beef,Ribeye Raw 25 each(224g)
3
WASHHANDSbeforebeginningpreparation SANITIZEsurfaces&equipment Tomakesauce:HeatOilinlargeskilletover mediumhighheat.CookGarlicinOiluntiltender.AddOnionsandsauteuntiltender.AddPaprika,Sugar,SaltandPepperto taste,andWinetoOnions.Stirtoblendwell.Maintain>140F/60Cforonly4hrs.
CutSteaksinto224gportions;laySteaksinbakingpans.Coverandcookat300F/148Cforapproximately1.5-2hrsuntilMeat iscooked.Cooktointernaltempof160F/71Cheldfor15sec.ServeSaucewithMeat.
CCP--Maintain>140F/60Cforonly4hrs.CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto 40F/4Cwithin4hrs.CCP--Reheat:Tointernaltempof165F/74Cheld15secwithin1hr-onetimeonly.
FishCodf/Filletw/LobsterSalad(PoachedBlueCodw/LobsterSalad)
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
2 Fish,BlueCodFillet Raw 4.5Kg
Celery,DicedFrz 1L
3
Placeallthedefrostedcodfilletsinto2"hotelpans.
Inalargebowlmixcelery,onions,chives,lemonjuice,bayleafsandblackpepper.Spoonthemixontoeachfillet.Cover thehotelpanandcookthefish.
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Maintain<40F/4C.
JuiceOrangef/BIB 250mL Lobstersalad:inalargebowlmixlobster,orangejuice,onions,greenpeppersandlemonjuice.Dothistaskatleast45 minutesbeforeservice.
CCP-Maintain<40F/4C.
FishCodf/Filletw/LobsterSalad(PoachedBlueCodw/LobsterSalad)
Onion,Green/SpringChoppedFresh
Peppers,BellGreenDicedFrz
Juice,LemonBulk
Lobster,TailsRaw
Diced
Toserve:90gCodtoppedwith20gLobstersalad.
CCP-Maintain<40F/4C;discardunusedproduct.
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Prepareproductasperpackageinstructions
CCP-Maintain<40F/4C;discardunusedproduct.
PotatoBkdHerbf/Fresh(HerbedPotatoes)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment 2 Potato,White Fresh 3.5Kg PlacePotatoesingreasedbakingpans. 3 Oil,Vegetable 240mL CombineOnion,Oil,andSpices.DrizzleSpicemixtureoverPotatoesandtosslightly.
BakeuntilPotatoesaretender.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
PotatoBkdHerbf/Fresh(HerbedPotatoes)
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CookTime:30-40min
RiceWhitePilaff/Dryw/Onions&Peas(RicePilafwithPeas)
1
Onion,ChoppedFresh 680g Diced WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. SauteOnioninMargarineuntilitbeginstosoften.Donotbrown.
Margarine,Bulk 236mL
2 Rice,WhiteDry 1.4L
Peas,Frz 1.5L
Garlic,Powder 16mL
3
Paprika,Regular 10mL
Base,ChickenDry 105g
AddRice.StiroverheatuntilcompletelycoatedwithMargarine.PlaceRiceinpan.
AddfrozenPeas,Seasonings,Base,andWater.Stirwell.Covertightlywithfoil.
4
5
Bakeat350F/176Cfor45minorsteamuncoveredfor30min.Stirbeforeserving.
CCP-Maintain>140F/60Cforonly4hrs.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Totempof165F/74Cheldfor15sec,within1hr-onetimeonly.
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Peppers,Bell GreenWhole Fresh 25Kg Julienne CookMushroomsandGreenPepperwithOilongrilluntildesiredtenderness.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
BeansChickpeaSaladCitrusf/Cndw/TomatoesCherry&Onions(WarmCumin&Chickpea Salad)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Oil,Olive 400mL MixOil,Juice,Vinegar,Cumin,andSaltinsaucepan.Bringtoboilovermediumheat.
JuiceOrangef/BIB 400mL Prepared
2
Cumin,Powder 3Tbsp1 tsp
Salt,Table 21/2 tsp
Vinegar,RedWine 1/3Cup
3 Beans, Chickpeas/Garbanzo Cnd 4.5Kg Rinsed& Drained
Tomatoes,Fresh Cherry1.5z 2.4L Halved
Onion,Green/Spring Whole 150mL Chopped
4
StirinBeans,Tomatoes,andOnions Cookandstir
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
BeansChickpeaSaladCitrusf/Cndw/TomatoesCherry&Onions(WarmCumin&Chickpea Salad)
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
81mL Prepareproductasperpackageinstructions
CCP-Maintain<40F/4C;discardunusedproduct.
CakeChocolateLavaIndv(ChocolateLavaCake)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions. 3 Portionaccordingtoservingsize.
CCP-Maintain<40F/4C.
Discardunusedproduct
CakeVanillaCaramel(VanillaCaramelSwirlCake)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Prepareproductasperpackageinstructions. 3 Portionaccordingtoservingsize.
CCP-Maintain<40F/4C. 5 Discardunusedproduct.
ChampagneNonAlcoholic(Champagne)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Champagne 6.25L CCP-Maintain<40F/4C.
3 Discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.