Fall Winter Special Events Menu
All special event menus, recipes, nutritionals and costing can be accessed on Synergy Tech Suite®.
2024/2025 Calendar of Events
September
Oktoberfest Saturday September 21st – Sunday
October 6, 2024
National Day of Truth and Reconciliation
Monday September 30th, 2024
October
National Seafood Day Tuesday October 1, 2024
National Taco Day Friday October 4, 2024
Yom Kippur Friday October 11th – Saturday
October 12, 2024
World Egg Day Friday October 11, 2024
Thanksgiving Monday October 14th, 2024
World Food Day Wednesday October 16, 2024
National Pasta Day Thursday October 17, 2024
Halloween Thursday October 31st, 2024
November
Diwali Friday November 1, 2024
Remembrance Day Monday November 11, 2024
2024/2025 Calendar of Events
December
Advent Begins Sunday December 1, 2024
Hanukkah Wednesday December 25, 2024 – Thursday January 2, 2025
Christmas Eve Tuesday December 24, 2024
Christmas Day Wednesday December 25, 2024
New Years Eve Tuesday December 31, 2024
January
New Years Day Wednesday January 1, 2025
Elvis Presley’s Birthday Wednesday January 8th, 2025
Lunar New Year Wednesday January 29, 2025
February
Valentines Day Friday February 14, 2025
March
St. Patrick’s Day Monday March 17, 2025
W I S H I N G Y O U A
F U N - F I L L E D Fall & Winter
S E A S O N !
CHRISTMAS DAY
A P P E T I Z E R
Cauliflower & Red Pepper Soup
Apple & Sweet Potato Flatbread
M A IN S
Pork Cutlet & Apple Relish
With Green Bean Almondine, Stuffing Extraordinaire
Braised Beef Shortribs
With Brown Sugar Squash & Paprika Potatoes
D E S S E R T S
Christmas Gift Chocolate Cake
Plum Pudding
B E V E R A G E S
Sparkling Pear Spritzer
Tea or Coffee
CHRISTMAS DAY SNACK CART IDEAS
DRINK IDEA SNACK IDEA
CRANBERRY SPICED CIDER
Tip: Serve up warmed Cranberry Spiced Cider with a cinnamon stick
CHRISTMAS GINGERBREAD COOKIES
Tip: Portion cookies into paper snack bags. Add Christmas stickers to seal closed
CHRISTMAS DAY
DECORATIONS & ACTIVITES
DECORATION
IDEA ACTIVITY IDEA
Add a special touch to meal services with a
Play classic Christmas music during mealtime or at nursing stations for residents to enjoy.
FlatbreadBkdw/Apples&SweetPotato(Apple&SweetPotatoFlatbread)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
PizzaDough,Ball 3.75Kg
Flour,AllPurpose 150mL
Onalightlyflouredsurface,shapePizzaDoughintoalargerectangle(atleast14in.long);placeonthepreparedsheetand sprinklewithhalftheCheese.
Apple,Sliced Fresh 1.9Kg Sliced
Potato,Sweet Fresh 1.5Kg Sliced
Cheese,Cheddar Block 2Kg Grated 3
Onions,Fresh Red 1Kg Sliced
Oil,Olive 250mL
Rosemary,Fresh 250mL
Inalargebowl,tossSweetPotatoandOnionwithOil,Rosemary,andSaltandPepper.AddAppleandremainingCheese,toss, thenscatteroverprepareddough.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
ForService:Allmeals
SoupCreamofCauliflower&RedPepperf/Base(CauliflowerandRedPepperSoup)
ForService:Allmeals
1
2 Peppers,Red FreshSwt
2.15Kg
3 Cauliflower, Fresh 1.3Kg Chopped
Oil,Olive 130mL
Onions,Fresh Sliced 650g
4
Garlic,Minced 115g
Thyme,Dried 20mL
5 Pepper,Black Grd 1mL ToSeason
Base, VegetableDry G-FRS 4.25L
Paprika 20mL
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Setoventobroil.PlaceRedPeppersseedsidedownonaroastingpan,andbroiluntilskinsturnblack,about10minutes.Remove fromoven,andplacePeppersinaresealablecontainer,allowingthemtosteamandcoolfor15-20minutes.
WhilethePepperssteam,tosstheCauliflowerwithhalfoftheOliveOilandroastintheoven,turninghalf-way,untilgolden brown,about20minutes.
Meanwhile,sautéOnionwithremainingOliveOiluntilOnionsaretranslucent.AddGarlicandThyme,cookuntilfragrant,with occasionalstirring.
RemoveskinsfromtheRedPeppersandaddthemtothepot.AddVegetableBase,Paprika,roastedCauliflowerandGoatCheese. Stirintoincorporatedwell,thensimmerfor15minutes.
Useanimmersionblendertoachievedesiredconsistency.AddSaltandPeppertotaste.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
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.
Addapplestoamediumsaucepanandsautéfortwominutes.
Addtomatoestothesaucepanwithapplesandstirfrequentlytobreakuptomatoes.
Addremainingingredients.Bringtoaboilandthenreduceheattolow;simmerforonehouroruntilthick.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
PorkCutletBrdCkd(BreadedPorkCutlet)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Prepareproductasperpackageinstructions.
3 CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds. 4 Portionaccordingtoservingsize.
5 CCP-Maintain>140F/60C;discardunusedproduct.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Portionaccordingtoservingsize.
BeefShortribsBrsdw/Mushrooms(BraisedBeefShortribs)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Beef,Shortribs
Raw 4.6Kg
Salt,Table 15mL
Pepper,Black Grd 5mL
Oil,Olive 30mL
Garlic,Fresh 20mL Minced
Celery,Diced Fresh 235mL
Water 3.15L
3
Base,BeefDry 45mL
Onions,Fresh FinelyChopped 190mL
Pepper,Black Grd 2mL
SeparateRibsinto180gportionsandplaceinbakingdish.Inasmallbowl,mixSalt,Pepper,OilandGarlic.RubonMeat.Cook uncoveredinovenat350F/176Cuntilbrownedlightly,about30min.Pouroffexcessfat.
CoverRibswithCelery,Water,Base,1stportionofOnionandPepperandcontinuetobakeanother20-30min.
BeefShortribsBrsdw/Mushrooms(BraisedBeefShortribs)
ForService:Allmeals
Gravy:InapotmeltMargarineandblendwithFlourmakingaRoux.Cookuntilitbecomeslightlybrownincolor.Remove StockfromcookedRibs.SlowlyaddStockliquidtoRoux,continuallysitrring.Simmeruntilthickened.
PourSauceoverRibsandbakeuncoveredat350F/176C40-50min.Uncoverandbakeanadditional20-30min.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
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.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
Stuffingf/Hmdw/Veg(StuffingExtraordinaire)
ForService:Allmeals
1
Butter, Salted 200mL
Onions, FreshWhite 2L Chopped
Celery, Fresh 1L Sliced
Apple, SlicedFresh 1Kg Chopped
2
Carrots, Fresh 500mL Chopped Fine
Sage,Fresh 40g
Seasoning, Poultry 20mL
Thyme, Dried 10mL
Egg,Shell Medium 4each
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
MeltButterinlargesaucepan.AddOnions,Celery,Apple,Carrot,Sage,PoultrySeasoningandThyme.Cookovermediumheatfor10 minutesoruntilvegetablessoften.Removevegetablemixturefromheat;allowtocool.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
Stuffingf/Hmdw/Veg(StuffingExtraordinaire)
PrepareSoupBaseaspermanufacturerguidelines.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
Parsley,Fresh 500mL Chopped Inalargebowl,combineEggs,cooledSoupBase,Parsley,SaltandPepper.Stirinvegetablemixtureandbreadcubes; tosstomoisten.Bakeduntilbrowned.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
BrothChickenf/DryG-FRSBase(ChickenBroth)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Water 9L Instockpotovermediumheat,combineBaseandWateraccordingtopackageinstructions Base,Chicken
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
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.
PotatoRstdRedf/Freshw/Paprika(PaprikaPotatoes)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Potato,Fresh Red/New 5Kg DrizzleOiloverPotatoes.Turntocoatwell.
Oil,Vegetable 180mL
3 Salt,Table 15mL SprinkleSeasoningsoverPotatoes.Bakeat400F/204Cfor30minstirringoccasionally.
4 Paprika 125mL CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 7
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct 9
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
BeansGreenCutsf/Frzw/Almonds(GreenBeansAlmondine)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
GreenBeans,
PartiallydrainVegetable.SteamorboilVegetableuntiltender.AddSaltand1stportionofMargarine. Salt,Table 5mL
LightlybrownAlmondsin2ndportionofMargarine,thenaddBeans.Foldgently.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
BeansGreenCutsf/Frzw/Almonds(GreenBeansAlmondine)
ForService:Allmeals
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
SquashAcornBkdf/Freshw/Cinnamon(BrownSugarSquash)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Squash, AcornFresh 25each Halved PlaceSquashcut-sidedowninshallowpan(s)withasmallamountofWater.Bakefor20-25min,oruntiljusttender.
TurnSquashhollowsideup.BrushcavitieswithMargarineandsprinklewithSeasoning.
BakeuntilSugarismelted,10-15min.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
SquashAcornBkdf/Freshw/Cinnamon(BrownSugarSquash)
ForService:Allmeals
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CakeChocolateChristmasGift(ChristmasGiftChocolateCake)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Prepareproductasperpackageinstructions
Portionaccordingtoservingsize.
CCP-Maintain<40F/4C.
Discardunusedproduct.
PuddingPlumRTSFrz(PlumPudding)
ForService:Allmeals
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. Prepareproductasperpackageinstructions.
2 Portionaccordingtoservingsize 3 CCP-Maintain<40F/4C. 4 Discardunusedproduct.
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Coffee, Regular Ground 72mL CoffeeorTea:Prepareproductasperpackageinstructions.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.
DrinkPearf/Bulkw/Seltzer&Wine(SparklingPearSpritzer)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
JuicePearNectarBulk 4L Mixallingredientstogetherinalargepitcher.Serveandgarnishwithmint(optional).
NOTE:Chillunderrefrigeration<40F/4C. Water,SeltzerBottled 4L
3 CCP-Maintain<40F/4C;discardunusedproduct.
Discardunusedproduct.
JuicePearNectarBulk(PearNectar)
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Portionaccordingtoservingsize.
2 CCP-Maintain<40F/4C.
3 Discardunusedproduct.