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 !
DIWALI
A P P E T I Z E R
Indian Barley Soup
Vegetable Samosa
M A IN S
Chicken & Tofu Green Curry with Sweet Potato
With Sauteed Spinach & Naan Bread
Chickpea Chana Masala
With Seasoned Cauliflower & Turmeric Basmati Rice
D E S S E R T S
Coconut Ladoo
Fruit Custard
B E V E R A G E S
Spiced Chai Tea
Tea or Coffee
DIWALI SNACK CART IDEAS
DRINK IDEA SNACK IDEA
MASALA CHAI
Did you know?
In Hindi masala means spiced and chai means tea, so Masala Chai translates to spiced tea.
RICE PUDDING
Tip: Serve rice pudding in a small ramekin or disposable bowl with lid
DIWALI
DECORATIONS & ACTIVITES
DECORATION IDEA ACTIVITY IDEA
Add a special touch to meal services with a Diwali Card
Host a craft activity for residents to create their own diyas.
Did you know? Diyas symbolize goodness and purity.
SamosaVegetableRtC(VegetableSamosa)
ForService:Allmeals
WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
Heatperpackageinstructions.CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
2 Portionaccordingtoservingsize
3 CCP-Maintain>135F/60C;discardunusedproduct.
ForService:Allmeals
SoupLentil&BarleyHmd(IndianLentilSoup)
ForService:Allmeals
1
2 Barley,Pot Dry 830g
Oil, Vegetable 250mL
Mustard, Seed 40mL
Cumin, Seed 40mL
3
BayLeaf, Whole 5leaf
Cloves, Whole 40g
Cinnamon, Stick 5each
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CookBarleyasperpackagedirections.SetAside.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
HeatOilinpanandfryMustardSeeds,CuminSeeds,Bayleafs,Cloves,CinnamonandTurmericuntilfragrant.AddinOnionand Garlicandcookfor5-8minutes.StirinParsnips,ButternutSquashandSweetPotatoesandmixthoroughly.SprinklewithPaproka, Corianderandstiragain.
ForService:Allmeals
Turmeric,Ground 40mL
Onions,FreshWhite 2.05L Diced
Parsnips,Frz 830g
Potato,SweetDicedFrz 1.65Kg
Paprika 42mL
Coriander,Dried 40mL
6
Beans,LentilsRedDry 1.65Kg
TomatoDicedf/Fresh 1.05L
Squash,DicedFrz 165Kg 4
AddinLentils,Barley,TomatoesandWater.Bringtoaboilandthensimmeruntilvegetablesaretender.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
TomatoDicedf/Fresh(DicedTomatoes)
1 Tomatoes,FreshMed 6.25L Diced WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. PrepareTomatoes.Portionandserve.
2 CCP--Maintain<40F/4C.
ChickenCurriedf/Ckdw/Tofu(Chicken&TofuGreenCurry)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
ChickenCurry Sweet 3.65Kg Poursoupandstockintoalargestockpot,reserving100mlofbroth.Bringtoasimmer.
BrothChicken f/DryG-FRSBase 1.5L 3
Potato,Sweet Fresh 1L Peeled& Cubed Addinsweetpotatoesandtofu,simmerfor15minutes.
Tofu,Firm 3.5Kg Cubed
4 Cornstarch 100mL Inabowlcombinecornstarchandreservedbrothandmixuntilsmooth,slowlystirintosoupmix.
Addsalttotaste
5 Salt,Kosher 5mL
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
Rice,Basmati 7.5L Cooked Serve150mLcookedRicewith100mLofsoupmixovertop.GarnishwithCilantroandLimewedge.
Cilantro,Raw Bunch 250mL Chopped
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
ChickenCurrySweet(SweetCurryChicken)
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. Prepareproductasperpackageinstructions.CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
2 Portionaccordingtoservingsize.
3 CCP-Maintain>140F/60C;discardunusedproduct.
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.
ChickpeaMasalaf/Cnd(ChanaMasala)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Tomatoes,Fresh Med 25each BlendTomatoesinfoodprocessororblender.DrainandrinseChickpeas.CookChickpeasinpressurecookerorboiluntil soft.
2
Beans, Chickpeas/Garbanzo Cnd 6.25L
Oil,Vegetable 500mL HeatOil.AddCuminSeeds.Whentheysputter,addOnions.FryuntilOnionsaretransparent.
3
Cumin,Seed 60mL
Onions,FreshWhite 12each Chopped
Garlic,Minced 60mL Puree AddGingerandGarlicpurees.Fryforabout5secondsandaddTomatopuree.Cookfor7-8min.AddGaramMasala,Chili Powder,Coriander,andcookedChickpeaswithitswater.Cookfor5min.
GingerRoot,Fresh 60mL Puree
4
Spice,GaramMasala 75mL
ChiliPowder,Mild 60mL
Coriander,Dried 60mL
ChickpeaMasalaf/Cnd(ChanaMasala)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
RiceJasminef/Dryw/Turmeric(TurmericSeasonedJasmineRice)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Oil,Olive 375mL Inamediumsaucepanovermediumheat,addOliveOil.AddOnionsandGarlicsandsauteuntilsoftened.AddRiceand Turmeric.Stiruntilcombined.AddChickenBrothandBayLeafs,coverandbringtoaboil.
Onions,Fresh Yellow 375mL Diced
Garlic,Minced 750mL
RiceJasminef/Dry 3.15L
BrothChicken f/DryG-FRSBase 4.65L
BayLeaf,Whole 12.5leaf
Salt,Table 5mL ToTaste
Pepper,BlackGrd 5mL ToTaste
Turmeric,Ground 250mL
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds
RiceJasminef/Dryw/Turmeric(TurmericSeasonedJasmineRice)
Reduceheat,allowtosimmeruntilwaterisabsorbed.Removefromheat,removeBayLeafandfluffwithfork.
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.
RiceJasminef/Dry(JasmineRice)
Rice,Jasmine 900g WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
PlaceRiceandMargarineinshallowbakingpan.AddboilingWaterpermanufacturer'sinstruction.Stir.Coverpanwithheavydutyfoil.Bakefor 35minat350F/176C.
CCP--Maintain>140F/60Cforonly4hrs.
CCP--Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.CCP--Reheat:Tointernaltempof 165F/74Cheld15secwithin1hr-onetimeonly.
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.
SpinachGarlicSauteedf/Fresh(SauteedSpinach)
CleanandrinseSpinach.Drywell.HeatOilandaddSpinachandGarlicPowder;gentlysautéuntilSpinachiswiltedandtender.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CauliflowerRstdSeasonedf/Freshw/Onions(RoastedCauliflower)
ForService:Allmeals
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Cauliflower, Fresh 9L
Thyme, Fresh 250mL
Margarine, Solids 250mL Melted
Oil,Olive 125mL
Onions, Fresh Yellow 2.75Kg Diced
Salt,Table 5mL
Pepper, BlackGrd 15mL
3
4
MixCauliflowerwithThyme,Margarine,OilOlive,Onions,Salt&Pepper.Tosstogether.Roastinoven400F/204Cuntiltender.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CauliflowerRstdSeasonedf/Freshw/Onions(RoastedCauliflower)
ForService:Allmeals
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
BreadNaan(NaanBread)
CustardHmd(BakedCustard)
ForService:Allmeals
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Egg,Liquid Whole 115Kg InsertEggsintobowlandbeatslightly. 3
Sugar, Granulated 500mL
Salt,Table 5mL
AddSugar,Salt,VanillaandfirstportionofMilktoEggs.Mixonlowspeeduntilblended.*Maintain<40F/4C.Scaldsecondportionof Milkbybringingittoapointjustbelowboiling.SlowlyaddtoEggmixtureandmixwell.
Nutmeg, Ground 10mL PourMixtureintocustardcupsthathavebeenarrangedinbakingpan(s).SprinkleNutmegovertopmixture.PourWateraround custardcups.Baketoan*internaltemp165F/74Cfor15sec.
DessertCoconutHmdw/Cardamom(CoconutLadoo)
ForService:Allmeals
1
2 Coconut, Shredded Unsweet 2L Ground
Milk,2%Bulk 1L
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
BlendShreddedCoconutinablenderandblenduntilfine.
HeatMilkinaskilletovermediumheat.AddOilandSugarandmixwell.Bringmixturetoaboilfor4-5minutes.Removefrom heatandmixinblendedCoconutandCardamom.Mixwellandsetasidetocool.
3
Oil,Vegetable 20mL Sugar, Granulated 750mL Cardamom, Ground 8mL 4 Coconut, Shredded Unsweet 1L
Begintorollmixtureintoballsusingabout1-2Tbspofthemixture.Rollballintoshreddedcoconutandserve.
5 CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs. 6 CCP-Maintain<40F/4C;discardunusedproduct.
TeaSpicedChaif/Bag(SpicedChaiTea)
ForService:Allmeals
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
TeaBag,SpicedChai 50bag Prepareproductasperpackageinstructions.
9L Boiled 3 CCP-Maintain>140F/60C;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.