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 !
Easter
Appetizer
Everything Bagel Seasoned Salmon Dip with Pita
Carrot & Fusion Vegetable Soup Mains
Maple, Mustard & Rosemary Easter Ham
with Carrot Couscous Pilaf & Tasty Green Beans and Peppers
Garden Veggie & Feta Omelette
with Parslied Sliced Potatoes & Roasted Spring Asparagus
Desserts
Fresh Berry Bread Pudding
Cranberry Lemon Poppyseed Muffin
Beverages
Pink Lemonade
Tea or Coffee
Snack Cart Ideas
Drink IDea: Lemonade stand
Tip: Organize your cart with a variety of tasty lemonades for residents to choose from
Snack IDea: Carrots & Hummus
Tip: Scope hummus into small disposable beverage cups with sliced carrots placed on top
easter
easter
DECORATIONS & activities
Organize a fun Easter egg hunt!
Add a special touch to meal service with an Easter card
DipCheeseCreamw/Salmonf/Raww/Seasoning(SalmonEverythingBagelDip)
ForService:Dinner
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PlaceSalmononparchmentlinedbakingsheet.DrizzleSalmonwithOliveOilandseasonwithSaladandPepper.
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
Oil,Olive 50mL
2 Salmon, PiecesRaw 1.65Kg
Salt,Kosher 10mL
Pepper,Black Grd 5mL
Cream Cheesef/bulk 850g
YogurtGreek PlainBulk 400g
3
Shallots, Fresh 83mL Chopped
GarlicPowder 10mL
Onion Powder 10mL
Inamixingbowl,combineCreamCheese,Yogurt,Shallots,GarlicPowder,OnionPowder,PoppySeedsandSesameSeeds.Flake FishwithforkandstirintoCreamCheeseMixture.SeasonwithSaltandPepper.Mixwell.
Page1of2 COOKTIME COOKTEMP COOKMETHOD SERVINGSIZE YIELD 12Min 195.0°C Make 60mL 50
AMOUNT INGREDIENT PREP PREPARATIONSTEP
INGREDIENTS
11Dec2023|9:12PM Page1of23
DipCheeseCreamw/Salmonf/Raww/Seasoning(SalmonEverythingBagelDip)
ForService:Dinner
Seeds,Poppy 30mL
Seeds,Sesame 50mL
Salt,Kosher 10mL
Pepper,BlackGrd 5mL
4 NOTE:Chillunderrefrigeration<40F/4C.
5 CCP-Maintain<40F/4C;discardunusedproduct.
Page2of2 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
11Dec2023|9:12PM Page2of23
CreamCheesef/bulk(CreamCheese)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 CreamCheese,Plain 1.5L Portionaccordingtoservingsize
3 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Chill #30scoop 30mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page3of23
YogurtGreekPlainBulk(PlainGreekYogurt)
1
WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Portionaccordingtoservingsize.
2 CCP-Maintain<40F/4C.
3 Discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Chill 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page4of23
SoupCarrotVegw/TortillaGarnish/HmdBroth(Carrot&FusionVegetableSoup)
1
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Carrots, DicedFrz 11.25 Kg BoilCarrots,drainandplaceintoblender.Blenduntilsmooth.
3
Juice,Lemon Bulk 750mL
Honey, Amber 750mL
Cilantro, RawBunch 750mL Chopped
Dill,Fresh 750mL Chopped
VegMix Fusionf/Frz 1.75L
4 ChipsTortilla Tri-Color 100 each
5
ForService:Dinner 11Dec2023|9:12PM
PourCarrotsintopot,addremainingingredientsexcludingTortillas;returntoasimmer.CCP-Cooktoaninternaltemperatureof 165F/74Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct.
Crushed Garnisheachportionwith2crushedTortillachips.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Page1of2 COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Simmer 6zLadle 180mL 50
Page5of23
6
ForService:Dinner
8 NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits. SoupCarrotVegw/TortillaGarnish/HmdBroth(Carrot&FusionVegetableSoup)
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
7 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Page2of2 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
11Dec2023|9:12PM Page6of23
VegMixFusionf/Frz(FusionMixVegetables)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
2 Mix:Prepareproductasperpackageinstructions.
3 Vegetable Mix,Fusion 6.25Kg
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
4 Margarine, Solids 120g Melted MixinMargarine
5 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
6
7
8
9
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Steam 4zSolidSpoodle 125mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:12PM Page7of23
HamCarvedw/MapleMustardRosemary(MapleMustardRosemaryCarvedHam)
ForService:Dinner
INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Ham,BoneIn Shankless 475Kg PlaceHamfatsideuponarackinbakingpan(s).Scorethetopfatandsidesofcarvedhamindiamondpatterncuttingonlya1/4"deepwitha knifeaboutevery2inches Place125mls/1/2cupofwaterinpan Bakeat300F/150Cinconvectionovenforapproximately18-20minutesper lb/05kg
Syrup f/Bulk 500mL Glaze:Combineallingredientsinabowlwithwhisk.Setaside.Removeham30minutesbeforeitisdoneandbrushGlazeontheHam.Bake uncoveredforanadditional30minutesuntiltheglazeiscaramelized.
Sugar, Brown 120mL
3
Mustard, Whole Grain 120mL
Rosemary, Fresh 60mL
4 CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
5 CCP-Maintain>140F/60C;discardunusedproduct.
6 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
7 CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Page1of2 COOKTEMP COOKMETHOD SERVINGSIZE YIELD 150.0°C Bake 90g 50
11Dec2023|9:12PM Page8of23
HamCarvedw/MapleMustardRosemary(MapleMustardRosemaryCarvedHam)
ForService:Dinner
8
9
10
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CookTime:20minutes/lb
Page2of2 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page9of23
Syrupf/Bulk(Syrup)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Syrup,Pancake/Maple 1.5L Portion30mLperserving
3 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Chill #30scoop 30mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
11Dec2023|9:12PM Page10of23
EggOmelettef/Frzw/Feta&Vegf/Fresh(GardenVeggie&FetaOmelette)
ForService:Dinner
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
2 EggOmelette PlainCkd 50each Thawed Preheatconvectionovento300°F/150C. Bakeomelettefor~11minutes.
3 CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
4 Seasoning, Greek 30mL Inaskillet,heatoilovermedium-highheat.Addthedicedonionsandpeppers;sautéfor 3-5minutes;thenaddthediced zucchiniandtheseasonings.Sautéforanadditional3-5minutesuntiltheyaretender.
Pepper,Black Grd 15mL
Peppers,Red FreshSwt 650g 1/4"Diced
Squash,Zucchini GreenFresh 1.5Kg 1/4"Diced
Onions,Fresh Red 400g 1/4"Diced
Oil,Canola 80mL
5 CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Page1of2 COOKTEMP COOKMETHOD SERVINGSIZE YIELD 150.0°C Cook 1each 50
11Dec2023|9:12PM Page11of23
EggOmelettef/Frzw/Feta&Vegf/Fresh(GardenVeggie&FetaOmelette)
ForService:Dinner
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
6 Cheese, Feta 375g Drained& Flaked Chillfetauntilservice.
7
8
9
10
11
12
CCP-Maintain<40F/4C
Atpointofservice,place1omeletteontheplate.Topwith60mlofsautéedgardenfreshvegetablesovereachomelette. Topwith7gofcrumbledfetacheese.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Page2of2
11Dec2023|9:12PM Page12of23
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions.
3 Portionaccordingtoservingsize.
4 CCP-Maintain>140F/60C;discardunusedproduct.
SERVINGSIZE YIELD 1each 50
AMOUNT
INGREDIENTS
PREPARATIONSTEP
11Dec2023|9:12PM Page13of23
EggOmelettePlainCkd(EggOmelette)
CouscousPilafw/Carrots&Cilantro(Couscousw/Carrots&Cilantro)
ForService:Dinner
2
3
Onions,DicedFrz
4
5
Pepper,Cayenne
Removefromheat,stirinCouscousthencoverandletstand5minutes,fluffwithafork;stirinCilantro.
Page1of2 COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Cook #8scoop 125mL 50 INGREDIENTS AMOUNT INGREDIENTPREP PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Base,VegetableDryG-FRS 180mL
3.65L Hot
CombineVegetableBrothandWaterandstiruntildissolved. Water
115mL
Oil,Olive
HeatOil,addOnionsandGarlicandsauteuntiltender,about5minutes.
800g
Garlic,Minced 40mL
Carrots,FreshShredded 425g Peeled AddBroth,Carrots,andSeasonings;bringtoaboil.
Cinnamon,Ground 10mL
10mL Couscous,Dry 2Kg
11Dec2023|9:12PM Page14of23
CouscousPilafw/Carrots&Cilantro(Couscousw/Carrots&Cilantro)
ForService:Dinner
6
7
8
9
10
11
Cilantro, RawBunch 275g Chopped
Salt,Table 10mL
Cumin, Powder 10mL
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Page2of2
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
11Dec2023|9:12PM Page15of23
PotatoSteamedf/Freshw/Parsley(ParsliedSlicedPotatoes)
ForService:Dinner
1
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
2 Potato, Fresh 5Kg Peeled& Sliced SteamPotatoesuntiljusttender.
Margarine, Solids 125mL Melted PlacePotatoesingreasedcounterpan.DrizzleMargarineandParsleyoverPotatoesandcoverwithfoil.Bake(seeabove)until tenderandcookedthrough.
3
Parsley, Dried 50mL
4 CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
5
6
7
8
9
10
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
Discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CookTime:15-25min
COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 176.0°C Bake 4zSolidSpoodle 125mL 50
11Dec2023|9:12PM Page16of23
BeansGreen&PeppersRedf/Frzw/Paprika(TastyGreenBeans&RedPeppers)
ForService:Dinner
INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Peppers,Red DicedFrz 300g
GreenBeans, CutFrz 6.25Kg
CombineGreenBeansandRedPeppers.Steamorboiluntiltender.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
3 Pepper,Black Grd 5mL AddMargarine,PaprikaandPepper,tossuntilwellcoated. Paprika 25mL
Margarine, Solids 250g
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.
COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD Cook 4zSolidSpoodle 125mL 50
11Dec2023|9:12PM Page17of23
AsparagusSpearsRstdf/Frz(RoastedAsparagus)
ForService:Dinner
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Asparagus, SpearsFrz 465Kg PlaceAsparagusinwellgreasedbakingpan(s).
3 Margarine, Solids 120mL Melted DrizzleMargarineandSeasoningovertop.Bakeat400F/204Cforabout20minutesoruntilbrownedandtender,turningonce. BasteoftenwithMargarineinpan(s).
Juice,Lemon Bulk 10mL
4
5
6
7
8
9
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.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
COOKTIME COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 20Min 204.0°C Roast Tongs 5spears 50 INGREDIENTS AMOUNT INGREDIENT PREP
PREPARATIONSTEP
11Dec2023|9:12PM Page18of23
BreadPuddingHmdw/BerriesFrz(MixedBerryBreadPudding)
ForService:Dinner
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Preheatovento350F/180C.Lightlygreasea9”x12”pan(orhalfhotelpan)withpanreleasespray.
3
BerriesMixed,Frz 1.75L
Milk,2%Bulk 415L WhisktogetherMilk,LiquidWholeEggs,meltedButter,BrownSugar,Vanilla,Cinnamon,NutmegandSaltinalarge bowl
Egg,LiquidWhole 1.65L
Butter,Unsalted 166mL Melted
4
Sugar,Brown 1L
Extract,Vanilla 20mL
Cinnamon,Ground 40mL
Nutmeg,Ground 20mL
Page1of2 COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 180.0°C Bake #8scoop 125mL 50 INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
6.25L
BreadWholeWheat RTS
Diced MixcubedBreadwithMixedBerriesanddistributeevenlyinbottomofpan
11Dec2023|9:12PM Page19of23
BreadPuddingHmdw/BerriesFrz(MixedBerryBreadPudding)
ForService:Dinner
INGREDIENTS AMOUNT INGREDIENT PREP PREPARATIONSTEP
Salt,Table 10mL
5
6
PourtheEggmixtureevenlyovertheBreadmixtureinthebakingpan,ensuringallBreadiswellcoated.LetMixturesitforabout15 minutestoensureEggmixtureiswellabsorbed.
Bakeat350F/180Cforapproximately50to55minutesoruntilsetinthemiddle.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
7 Letcool. Divideinto3”x3”piecesforserving.
8 Discardunusedproduct.
9 CookTime:10-20mins
Page2of2
11Dec2023|9:12PM Page20of23
MuffinCranberryLemonLargew/Poppyseedf/Batter(CranberryLemonPoppyseedMuffin)
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Seeds,Poppy 605g Preheatovento325F/162C.
Mixpoppyseedandbatteruntilwellblended.
MuffinBatter,LemonCranberry 2.75Kg
3 Place#10scooppreparedBatterinmuffinpans.Followmanufacturesinstructionsforbaking.
4 CCP-Maintain<40F/4C.
5 Discardunusedproduct.
COOKTEMP COOKMETHOD SERVINGUTENSIL SERVINGSIZE YIELD 162.0°C Bake Tongs 1each 50
AMOUNT
INGREDIENTS
PREPARATIONSTEP
11Dec2023|9:12PM Page21of23
DrinkPinkLemonadef/Mix(PinkLemonade)
ForService:Dinner
2
3 CCP-Maintain<40F/4C;discardunusedproduct.
COOKMETHOD SERVINGSIZE YIELD Chill 125mL 50 INGREDIENTS AMOUNT PREPARATIONSTEP
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Water 6.25L Prepareproductasperpackageinstructions. DrinkMix,LemonadePinkCrystals 625g
11Dec2023|9:12PM Page22of23
CoffeeorTea250ml(CoffeeorTea)
ForService:Dinner
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 Page23of23
