Special Events Menu
Easter 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
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.
ELEVATE THE PLATE
Sysco Nutrition Services
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. 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.
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
Everything Bagel Seasoned Salmon Dip with Pita
Carrot & Fusion Vegetable Soup
M A IN S
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
D E S S E R T S
Fresh Berry Bread Pudding
Cranberry Lemon Poppyseed Muffin
B E V E R A G E S
Pink Lemonade Tea or Coffee
DRINK IDEA SNACK IDEA SNACK CART IDEAS
LEMONADE STAND
Tip: Organize your cart with a variety of tasty lemonades for residents to choose from
CARROTS & HUMMUS
Tip: Scope hummus into small disposable beverage cups with sliced carrots placed on top
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY
IDEA
Add a special touch to meal service with an Easter card
Organize a fun Easter egg hunt!
A P P E T I Z E R
Everything Bagel Seasoned Salmon Dip with Pita
Carrot & Fusion Vegetable Soup
M A IN S
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
D E S S E R T S
Fresh Berry Bread Pudding
Cranberry Lemon Poppyseed Muffin
B E V E R A G E S
Pink Lemonade Tea or Coffee
Stay connected with us
MENUS
Sysco Menu
Emergency Menus
Special Event Menus
RESOURCES:
Nourishing News Magazine
Nourishing Kitchen Recipes
Reach Out To Your Sysco Representative For Access To The Menus!
Nourished Aging Toolkits Series
For more information and resources, contact your Sysco account representative or visit www.sysco.ca/healthcare
1
ForService:Dinner
Onion Powder 10mL DipCheeseCreamw/Salmonf/Raww/Seasoning(SalmonEverythingBagelDip)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Salmon, PiecesRaw 1.65Kg PlaceSalmononparchmentlinedbakingsheet.DrizzleSalmonwithOliveOilandseasonwithSaladandPepper.
CCP-Cooktoaninternaltemperatureof158F/70Cheldforatleast15seconds.
2
Oil,Olive 50mL
Salt,Kosher 10mL
Pepper,Black Grd 5mL
Cream Cheesef/bulk 850g
YogurtGreek PlainBulk 400g
3
Shallots, Fresh 83mL Chopped
GarlicPowder 10mL
Inamixingbowl,combineCreamCheese,Yogurt,Shallots,GarlicPowder,OnionPowder,PoppySeedsandSesameSeeds.Flake FishwithforkandstirintoCreamCheeseMixture.SeasonwithSaltandPepper.Mixwell.
ForService:Dinner
5 CCP-Maintain<40F/4C;discardunusedproduct. DipCheeseCreamw/Salmonf/Raww/Seasoning(SalmonEverythingBagelDip)
4
Seeds,Poppy 30mL
Seeds,Sesame 50mL
Salt,Kosher 10mL
Pepper,BlackGrd 5mL
NOTE:Chillunderrefrigeration<40F/4C.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 CreamCheese,Plain 1.5L Portionaccordingtoservingsize
3 CCP-Maintain<40F/4C;discardunusedproduct.
YogurtGreekPlainBulk(PlainGreekYogurt)
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Portionaccordingtoservingsize.
2 CCP-Maintain<40F/4C.
3 Discardunusedproduct.
1
ForService:Dinner
Juice,Lemon Bulk
750mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Carrots, DicedFrz 11.25 Kg BoilCarrots,drainandplaceintoblender.Blenduntilsmooth. 3
PourCarrotsintopot,addremainingingredientsexcludingTortillas;returntoasimmer.CCP-Cooktoaninternaltemperatureof 165F/74Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct. Honey, Amber 750mL
Cilantro, RawBunch 750mL Chopped Dill,Fresh 750mL Chopped
4 ChipsTortilla Tri-Color
5
each Crushed Garnisheachportionwith2crushedTortillachips.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
ForService:Dinner
2
Ham,BoneIn Shankless 475Kg
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
PlaceHamfatsideuponarackinbakingpan(s).Scorethetopfatandsidesofcarvedhamindiamondpatterncuttingonlya1/4"deepwitha knifeaboutevery2inches Place125mls/1/2cupofwaterinpan Bakeat300F/150Cinconvectionovenforapproximately18-20minutesper lb/05kg
Syrup f/Bulk 500mL Glaze:Combineallingredientsinabowlwithwhisk.Setaside.Removeham30minutesbeforeitisdoneandbrushGlazeontheHam.Bake uncoveredforanadditional30minutesuntiltheglazeiscaramelized.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Syrup,Pancake/Maple 1.5L Portion30mLperserving
3 CCP-Maintain<40F/4C;discardunusedproduct.
ForService:Dinner
2 EggOmelette PlainCkd 50each Thawed
3
Seasoning, Greek 30mL
Pepper,Black Grd 15mL
Peppers,Red FreshSwt
Squash,Zucchini GreenFresh
Preheatconvectionovento300°F/150C. Bakeomelettefor~11minutes.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
Inaskillet,heatoilovermedium-highheat.Addthedicedonionsandpeppers;sautéfor 3-5minutes;thenaddthediced zucchiniandtheseasonings.Sautéforanadditional3-5minutesuntiltheyaretender.
5
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
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.
CouscousPilafw/Carrots&Cilantro(Couscousw/Carrots&Cilantro)
ForService:Dinner
Base,VegetableDryG-FRS 180mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
CombineVegetableBrothandWaterandstiruntildissolved.
HeatOil,addOnionsandGarlicandsauteuntiltender,about5minutes.
4 Carrots,FreshShredded 425g Peeled AddBroth,Carrots,andSeasonings;bringtoaboil. 5 Cinnamon,Ground 10mL
Removefromheat,stirinCouscousthencoverandletstand5minutes,fluffwithafork;stirinCilantro. Pepper,Cayenne 10mL
Couscous,Dry 2Kg
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
PotatoSteamedf/Freshw/Parsley(ParsliedSlicedPotatoes)
PlacePotatoesingreasedcounterpan.DrizzleMargarineandParsleyoverPotatoesandcoverwithfoil.Bake(seeabove)until tenderandcookedthrough.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
ForService:Dinner
CCP-Maintain>140F/60C;discardunusedproduct. BeansGreen&PeppersRedf/Frzw/Paprika(TastyGreenBeans&RedPeppers)
Peppers,Red DicedFrz 300g
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CombineGreenBeansandRedPeppers.Steamorboiluntiltender.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds. GreenBeans, CutFrz 6.25Kg
AddMargarine,PaprikaandPepper,tossuntilwellcoated.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
AsparagusSpearsRstdf/Frz(RoastedAsparagus)
ForService:Dinner
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Asparagus, SpearsFrz 465Kg PlaceAsparagusinwellgreasedbakingpan(s).
Margarine, Solids 120mL Melted DrizzleMargarineandSeasoningovertop.Bakeat400F/204Cforabout20minutesoruntilbrownedandtender,turningonce. BasteoftenwithMargarineinpan(s).
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.
BreadPuddingHmdw/BerriesFrz(MixedBerryBreadPudding)
ForService:Dinner
1
2
BreadWholeWheat RTS 6.25L Diced
3
BerriesMixed,Frz 1.75L
Milk,2%Bulk 415L
Egg,LiquidWhole 1.65L
Butter,Unsalted 166mL Melted
4
Sugar,Brown 1L
Extract,Vanilla 20mL
Cinnamon,Ground 40mL
Nutmeg,Ground 20mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Preheatovento350F/180C.Lightlygreasea9”x12”pan(orhalfhotelpan)withpanreleasespray.
MixcubedBreadwithMixedBerriesanddistributeevenlyinbottomofpan
WhisktogetherMilk,LiquidWholeEggs,meltedButter,BrownSugar,Vanilla,Cinnamon,NutmegandSaltinalarge bowl
ForService:Dinner
PourtheEggmixtureevenlyovertheBreadmixtureinthebakingpan,ensuringallBreadiswellcoated.LetMixturesitforabout15 minutestoensureEggmixtureiswellabsorbed.
Bakeat350F/180Cforapproximately50to55minutesoruntilsetinthemiddle.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CookTime:10-20mins
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.
DrinkPinkLemonadef/Mix(PinkLemonade)
ForService:Dinner
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareproductasperpackageinstructions.
3 CCP-Maintain<40F/4C;discardunusedproduct.
ForService:Dinner
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee, Regular Ground 72mL CoffeeorTea:Prepareproductasperpackageinstructions.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.