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 !
CANADA DAY
Appetizer
Garlic & Cheese Breadsticks
Tomato Basil Soup
Mains
BBQ Chicken Drumsticks with Potato Salad & Honey Dijon Pear & Pecan Salad
Swiss Cheese & Mushroom Beef Burger with Summer Grilled Vegetables
Desserts
Mini Pancakes with Strawberries
Peach Cobbler
Beverages
Caesar Mocktail
Tea or Coffee
CANADA DAY
Snack Cart Ideas
Drink IDea: Canadian caesar mocktail
Tip: Serve drink with a plastic wine glass and a red beverage napkin
Snack IDea: raspberry tart
Tip: Portion tarts into sandwich bags to easily share during snack service
Spruce up tray service with Canada Day tray covers and napkins
Add a special touch to meal service with a Canada Day card
CANADA DAY DECORATIONS & activities
BreadStickCheeseGarlicRtB(Garlic&CheeseBreadStick)
ForService:Allmeals
1
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. Placefrozenbreadsticksonsheetpanandbake.
2 Portionaccordingtoservingsize
3 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
4 Discardunusedproduct.
COOKTIME COOKTEMP COOKMETHOD SERVINGSIZE YIELD 5Min 218.0°C Bake 1each 50
INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page1of16
SoupBisqueTomatow/CondSoup(HerbedTomatoBisque)
ForService:Allmeals
INGREDIENTS AMOUNT PREPARATIONSTEP
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Soup, Tomato Cond 3.75L
Water 625mL
CombineallIngredientsinlargestockpotovermediumheat.Heattoboilingreduceheatandsimmerfor5min.tointernaltemperatureof 165F/74Cheldforatleast15sec.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
2
Tomatoes, DicedCnd 2.5L
Sugar, Granulated 75mL
Seasoning, Italian 30mL
3 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
4 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
5 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
6 CCP-Maintain>140F/60C;discardunusedproduct.
7 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Simmer 6zLadle 180mL 50
11Dec2023|9:12PM Page2of16
ChickenBkdf/Drumw/BBQSauce(BBQSauceGlazedChickenDrumsticks)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Chicken,DrumsticksIQF 100each CoatChickenevenlywithBBQSauce.Placeonbakingsheet.
Sauce,BBQ 3.5L
CCP-Cooktoaninternaltemperatureof180F/82Cheldforatleast15seconds.
CCP-Maintain>140F/60C
3 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
4
5
6
7
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CookTime:11/2-2hours
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Bake Tongs 2each 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page3of16
BurgerBeef&SwissonWhiteBunw/Mshrm(SwissMushroomBeefBurger)
ForService:Allmeals
1
2 Cheese,Swiss 750g SlicedThin
3 Beef,BurgerPattyRaw 4z 50each patty
4
Margarine,Solids 30mL
Mushroom,PiecesCnd 2.25L Drained
5 BunHamburgerWhite 50whole
6
7
8
9
11Dec2023|9:12PM
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
SliceCheesein30gpieces.
NOTE:Chillunderrefrigeration<40F/4C.
PlaceBeefPattiesonsheetpansandbakefor20min
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.
Transfertopansandcover
SauteMushroomsinMargarine;simmerfor10min.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
Place1(60g)PattyonBun;topwithCheeseslice(15g)and60gofMushroomstotop.Coverwithtopof Bun.
CCP-Maintain>140F/60C
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
COOKTIME COOKTEMP COOKMETHOD SERVINGSIZE YIELD 20Min 148.0°C Bake 1each 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
Page4of16
10
Mayonnaisef/Bulk(Mayonnaise)
ForService:Allmeals
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Mayonnaise,Bulk 750mL Portion15mLperserving.
3 CCP-Maintain<40F/4C;discardunusedproduct.
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD SauceontheSide 1zLadle 15mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page5of16
PotatoSaladRedf/Freshw/Tomato&Vinaigrette(RedPotatoSaladw/Vinagrette)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Potato,FreshRed/New 575Kg Cubed BoilPotatoesfor10-12minutesoruntilforktender.Drain.
3 Bacon,PorkSlicedRaw 200mL CookBaconuntilCrisp.Chop.
4 Onions,FreshRed 520mL Sliced TosscubedPotatoes,choppedBacon,slicedOnions,choppedTomatoes,andBasilinalargebowl.
Tomatoes,FreshMed 520mL Chopped
Basil,DryLeaf 10mL
Dressing,Italian 200mL MixDressing,Mayonnaise,andMustard.PouroverPotatomixtureandtosslightly.
5
Mayonnaise,Bulk 175mL
Mustard,Dijon 40mL
6
NOTE:Chillunderrefrigeration<40F/4C.
7 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Mix&Chill #8scoop 125mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
11Dec2023|9:12PM Page6of16
LettucePearSaladw/Bacon/Nuts/Cheese/HmdDrsg(HoneyDijonPear&PecanonGreens)
ForService:Allmeals
1
2 BaconPorkStrip f/RawLS 100 slice Chopped
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Bacon:Prepareasperseparaterecipe.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
NOTE:Chillunderrefrigeration<40F/4C
3 Nuts,Pecan Pieces 850mL ToastPecansonbakingsheetsat375F/190Cuntilgoldenbrown,about3-5min.Letcool.
4 Honey 1L CombineMustard,Honey,Salt,Sugar,VinegarandOil Setaside MixtogetherChives,Pears,Lettuce,Bacon,andPecans;add Dressingandtossgentlytocombined Setaside
Salt,Table 3mL
Sugar,Granulated 3mL
Vinegar,White
Page1of2 COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Make #8scoop 125mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
Oil,Vegetable 1.15L Chives,Fresh 1.5L Chopped Lettuce,SaladMix 4.4L BiteSize
Distilled 375mL
11Dec2023|9:12PM Page7of16
LettucePearSaladw/Bacon/Nuts/Cheese/HmdDrsg(HoneyDijonPear&PecanonGreens)
ForService:Allmeals
5 Cheese,Asiago 300mL ChoppedFine
Portionsaladandtopwith10mLCheese.
CCP-Maintain<40F/4C
6 CCP-Maintain<40F/4C;discardunusedproduct.
7 Discardunusedproduct.
Page2of2 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP Lettuce,GreenLeaf 4.4L BiteSize Pears,FreshBartlett 25each Mustard,WholeGrain 1.15L
11Dec2023|9:12PM Page8of16
BaconPorkStripf/RawLS(LSBacon)
1 Bacon,Sliced 16/18LS 100 slice
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CookBacontoan*internaltempof160F/71Cheldfor15seconds.
CCP--Maintain>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
*Maintainingatthepropertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.Refertolocalor regionalpublichealthregulationsforspecifictimes.
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.
CCP--Reheat:Tointernaltempof165F/74Cheldforatleast15secondswithin2hrs-onetimeonly.
COOKMETHOD SERVINGSIZE YIELD Cook 2slice 50
AMOUNT PREPARATIONSTEP
INGREDIENTS
2
11Dec2023|9:12PM Page9of16
Peppers&SquashSlicedLemonGarlicGrldf/Fresh(GrilledVegetables)
ForService:Allmeals
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2 Sugar,Brown 230mL MixBrownSugarandJuicewithSeasonings;setaside.
Juice,LemonBulk 30mL
Garlic,Minced 1Tbsp
Salt,Table 1Tbsp
3 Oil,Olive 250mL DrizzleOiloverVegetablesandtosstocoat;addSeasoningmixture,toss.
Peppers,GreenFresh 5each Sliced
Peppers,RedFresh Swt 5each Sliced
Squash,Zucchini
PlaceVegetablesdirectlyonpreheatedgrillorlargebroilerpan.GrillorbroilovermediumheatuntilVegetablesareforktender,about10min.Turnfrequently.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
Page1of2 COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Grill 4zSolidSpoodle 125mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
YellowFresh
10each Sliced
11Dec2023|9:12PM Page10of16
Peppers&SquashSlicedLemonGarlicGrldf/Fresh(GrilledVegetables)
ForService:Allmeals
4
5
Serve2slicesofPeppersand2slicesofZucchiniperserving.
CCP-Maintain>140F/60C
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
6 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly
7
8
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Page2of2 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
11Dec2023|9:12PM Page11of16
PancakesMiniw/Strawberries&ChocolateSc(MiniPancakesw/Berries&ChocSc)
ForService:Allmeals
1
2 Poffertjes,MiniPancakes
3 Syrup,Chocolate
4 Strawberries,FrzWholeUnsweet
5 Sugar,Powdered
DustwithPowderedSugar.
6 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Make SolidSpoon 4each 50 INGREDIENTS AMOUNT PREPARATIONSTEP
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
200each
MiniPancakes:Prepareasperpackagedirections.Keepwarm.
750mL
Place4MiniPancakesinabowl.Drizzle15mlofChocolateSyrupoverPancakes.
500mL Place3SlicesofthawedStrawberriesontopofPancakesasgarnish.
125mL
11Dec2023|9:12PM Page12of16
CobblerPeachf/Pastryw/RTUFilling(PeachCobbler)
1
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
2 PanCoating,Spray 5g SprayPanCoatingevenlyinbakingpan(s).PourFillingintopan(s).
PieFilling,PeachCnd 5L
3 PastryPuffDough,Sheet 1.15Kg RollPastrytofitpan(s).PlaceontopofFilling.Sealedgestosideofpan(s).PerforatetopofPastry.
4
5
6
7
ForService:Allmeals 11Dec2023|9:12PM
Bakeat425F/218Cfor20-25mins,untilgoldenbrown.
CCP-Cooktoaninternaltemperatureof155F/68Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
NOTE:Chillunderrefrigeration<40F/4C.
CookTime:20-25min
COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 218.0°C Bake 4zSolidSpoodle 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
Page13of16
CocktailCaesarw/V8Juice(CaesarCocktail)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2
Juice,LemonBulk
Sauce,Worcestershire 250mL
CelerySalt 100mL
3
CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Make 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
JuiceV8RTSBulk 6.25L MixV8Juice,LemonJuice,WorcestershireSauceandCelerySalt.Blendwell.
250mL
11Dec2023|9:12PM Page14of16
1
3 Discardunusedproduct. JuiceV8RTSBulk(V8Juice)
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. Portionaccordingtoservingsize.
2 CCP-Maintain<40F/4C.
SERVINGSIZE YIELD 125mL 50
AMOUNT PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:12PM Page15of16
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 Page16of16
Happy Canada Day!
Happy Canada Day!
Happy Canada Day!
Happy Canada Day!
Happy Canada Day!
Happy Canada Day!
Happy Canada Day!
Happy Canada Day!