Special Events Menu
Cinco de Mayo
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
Mango Cilantro Salsa with Chips
Spicy Chicken Soup
M A IN S
Quinoa Chickpea Taco & Adobo Crema with Sweet Potato Fries & Sautéed Corn and Peppers
Bean & Cheese Empanada Casserole with Mexican Vegetable Mix
D E S S E R T S
Churros with Chocolate Drizzle
Coconut Lemon Mousse Pie
B E V E R A G E S
Non-Alcoholic Margarita
Tea or Coffee
DRINK IDEA SNACK IDEA SNACK CART IDEAS
NON-ALCOHOLIC MARGARITA
Tip: Mix up a refreshing cocktail and serve with salted rim and lime slice
SEVEN-LAYER DIP WITH CHIPS
Tip: Create individual portioned cups served with tortilla chips or tortilla wraps
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY IDEA
Add a special touch to meal service with a Cinco de Mayo card
Throw a Cinco de Mayo party and learn more about the history of the day!
Did you know?
Cinco de Mayo celebrations date back to 1862 & originated in Puebla, Mexico
A P P E T I Z E R
Mango Cilantro Salsa with Chips
Spicy Chicken Soup
M A IN S
Quinoa Chickpea Taco & Adobo Crema with Sweet Potato Fries & Sautéed Corn and Peppers
Bean & Cheese Empanada Casserole with Mexican Vegetable Mix
D E S S E R T S
Churros with Chocolate Drizzle
Coconut Lemon Mousse Pie
B E V E R A G E S
Non-Alcoholic Margarita
Tea or Coffee
ChipsTortillaBulk(TortillaChips)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize
SalsaMangoCilantroHmd(MangoSalsa)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Mango,Fresh 10each
Peppers,BellRedWholeFresh 2each ChoppedFine
Onion,Green/SpringWhole 6each ChoppedFine
Cilantro,BunchFresh 185mL Chopped
Peppers,ChiliRedFresh 6.25each ChoppedFine Juice,LimeBulk 45mL
Mixallingredientsinalargebowl.Coverandchill
3
CCP-Maintain<40F/4C;discardunusedproduct.
SoupChickenSpicy(SpicyChickenSoup)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
TacoFillingf/Chickpea&Quinoa 50#16scoop TacoFilling&AdoboSauce:Prepareasperseparaterecipe SauceAdoboCremaf/FlavourConc 750mL
3
Place1#16scoopofTacoFillingintoCornTortilla.Drizzlewith15mLAdoboCremaSauce. 4
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
Discardunusedproduct
5 Quinoa,Dry 500g
PlaceOliveOilinalargepot,heatovermediumhighheat.AddOnionsandmix.Reducetomediumheatandsauteuntil Onionsbegintoturntranslucent.
AddRoastedGarlicBaseandAnchoBaseandstir.Ensureallproductisbrokendown.Sautefor1minute.
AddQuinoaandpreparedVegetableStock.Mixwell.Bringtoaboil.Reducetosimmer,coverandletsitfor20minutes. Removepotfromheat.Letstandcoveredfor5additionalminutes.
Removelid,fluffQuinoawithfork.AddChickPeas,mix.Cover&standfor5minutes. CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
Removelidandstir.Strainoffanyexcessliquid.
7
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding. 8
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
SauceAdoboCremaf/FlavourConc(AdoboCrema)
1
2 Mayonnaise,Bulk 125mL
SourCream,RealBulk 375mL Lime,Fresh 2each JuiceOnly
Base,ChipotlePaste 8mL
Base,AnchoPaste 8mL
3
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Placeallingredientsinabowlandmixtocombine
CCP-Maintain<40F/4C;discardunusedproduct
EmpanadaCasserolew/RTCEmpanada/VegFresh(Bean&CheeseEmpanadaCasserole)
ForService:Allmeals
1
2 PerogiesBean& CheeseEmpanada RTS 4.5Kg Thawed
3 PanCoating,Spray 1mL
Tomatoes,FreshMed 2Kg Diced
Peppers,BellRed WholeFresh 1Kg Diced
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PlaceEmpanadaPerogiesinasinglelayeronParchmentlinedbakingsheets.
SprayEmpanada'swithCookingSpray.Cookasperpackageinstructions. CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds. 4
Peppers,BellGreen WholeFresh 1Kg Diced
Removefromoven.TopwithVegetablesandCheese.
Bakeforanadditional5-10minutes.GarnishwithSourCreamifdesired. 6
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
PotatoSwtFrenchFriesf/Frz(SweetPotatoFries)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareasperpackageinstructions.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
ForService:Allmeals
CornWholeKernelMexicanf/Cndw/Peppers(MexicanCorn)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
VegMixMexicanParsliedf/Frz(MexicanMixedVegetables)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
SteamorboilVegetablesuntiltender.AddSeasoning,Margarine,Parsleyandmixwell.
CCP-Cooktoaninternaltemperatureof145F/63Cheldforatleast15seconds.
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.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct.
SauceChocolateDrizzlef/Bulk(ChocolateDrizzle)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Syrup,Chocolate 750mL HeatorServeCold
3 CCP-Maintain<40F/4C;discardunusedproductorCCP-Maintain>140F/60C;discardunusedproduct.
AddLemonMousseMixtomixingbowl;stirincoconutmilkandwhippingcream. Mixonlowspeedfor1minute,scrappingdownsidesofthebowl.Beatonhighfor5-6minutesuntilpeaks form.
Dividefillingevenlyamonggrahamcrackercrusts;smoothtops. Refrigeratefor2hoursbeforeserving.
TosscoconutwithLemonadeDrinkCrystals;letstandfor10minutes. Sprinklecoconutmixtureevenlyovereachpie.
ForService:Allmeals
JuiceOrangef/BIB 1.55L *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Juice,LimeBulk 500mL
Sugar,Granulated 1.55L
2 IceCubes 4.7L
3 Lime,Fresh 7each 1"Slices
AddOrangeJuice,LimeJuice,SugarandIceCubesintoablenderandblenduntilslushy.
Portioninto180mLservingsandgarnishwithLimeslice. 4 CCP-Maintain<40F/4C. 5 Discardunusedproduct.
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
313mL Prepareproductasperpackageinstructions
CCP-Maintain<40F/4C;discardunusedproduct.
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee, Regular Ground 100mL CoffeeorTea:Prepareproductasperpackageinstructions.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.