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 !
HALLOWEEN
A P P E T I Z E R
Spooky Black Bean Pumpkin Soup
Deviled Eggs
M A IN S
Pork Stuffed Peppers
With Sweet Potato Fries
Mushroom Ravioli with Tomato Sauce
With Yellow & Green Beans
D E S S E R T S
Candy Corn Fruit Parfait
Vegetarian Chocolate Pudding
B E V E R A G E S
Cranberry Orange Cocktail
Tea or Coffee
HALLOWEEN SNACK CART IDEAS
DRINK IDEA SNACK IDEA
VAMPIRE PUNCH
Tip: Mix Fruit Punch and Club Soda for a sparkling, Halloween drink
RICE KRISPY TREAT
Tip: Serve some Halloween decorated Rice Crispy Treats!
HALLOWEEN
DECORATIONS & ACTIVITES
DECORATION IDEA ACTIVITY IDEA
Add a special touch to meal services with a Halloween Day Card
Host a pumpkin carving event and use battery operated tea lights to decorate outside of resident’s rooms
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Egg,Whole Hardboiled 100 each CutEggsinhalflengthwise RemoveYolkstomixerbowl ArrangeWhitesonatray
3 Mayonnaise,Bulk 600mL MashYolks.AddremainingIngredientsandmixuntilsmooth.RefillWhiteswithmashedYolks.(Useapproximately15mLforeachhalf.) SprinkleovertopwithPaprika.
Salt,Table 4mL
Mustard,Dry Powder 30mL
Vinegar,White Distilled 120mL
4 CCP-Maintain<40F/4C;discardunusedproduct. 5 Discardunusedproduct.
SoupPumpkinBlackBeanw/DryG-FRSBase(PumpkinBlackBeanSoup)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Onions,FreshRed 400mL Diced Inalargepot,sautéRedOnion,Garlic,Cumin,Salt,Cinnamon,AllspiceandPepperinOilonlow-mediumheatuntilRed OnionandGarlicarebrown.
Garlic,Minced 30mL
Cumin,Powder 40mL
Salt,Table 10mL
2
Cinnamon,Ground 10mL
Allspice,Ground 10mL
Pepper,BlackGrd 10mL ToTaste
Oil,Olive 200mL
3 TomatoDicedStewed f/Cndw/Veg 1.5L Inafoodprocessororblender,pureeBlackBeansandTomatoeswithhalfofVegetableBase.Blenduntilsmooth.Add pureedingredients,PumpkinandtherestoftheVegetableBasetothepot
BrothVegf/DryG-F RSBase 3L
Beans,BlackCnd 3L Drained
Pumpkin,SolidPack 1.5L
Simmeruncovereduntilsoupisthick,stirringoften.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
HeatOilovermediumheatandcookCelery,Peppers,andOnionsuntiljusttender.
Cornstarch 15mL
AddCornstarchtosmallamountofJuicefromcannedTomatoes;makepaste.CombineTomatoeswithVegetablesandSeasonings andheattoboiling.AddCornstarchmixture;stirringconstantly,cookuntilthick.Cookto*internaltempof145F/62Cheldfor15sec. Tomatoes, DicedCnd 6L
TomatoDicedStewedf/Cndw/Veg(StewedTomatoes)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
BrothVegf/DryG-FRSBase(VegetableBroth)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Water 9L Instockpotovermediumheat,combineBaseandWateraccordingtopackageinstructions
Base,Vegetable
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.
PorkStuffedPepperf/CkdPulledw/Feta(PorkStuffedPeppers)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
2 Peppers,Green Fresh 50each CutGreenPeppersinhalfanddiscardseeds.ArrangeGreenPeppersinbakingpansandsetaside.
Oil,Vegetable 60mL
3
Onions,Fresh FinelyChopped
HeatOil.AddOnionsandcookfor4-6minuntilOnionsaretransparent.DrainPorkandaddtoOnions.
Pork,PulledCkd 4.65Kg
Parsley,Fresh 520mL Chopped
Mint,Fresh 260mL Chopped
Rice,Basmati 1.5L
5 Margarine,Solids 364mL
Flour,AllPurpose 364mL
AddTomatoesandRice.Cookfor30minuntilRiceistender.StirParsleyand1stportionofMintintoPorkmixture.Place 125mLPorkmixtureintoeachPepper.TopwithTomatoliquidandcover.
Bakeat375F/190Cuntil*internaltemp>165F/71Cheldfor15sec.
MeltMargarine StirinFlour SlowlyaddMilk,stirringconstantly ContinuetocookuntilSaucebeginstothicken Add2nd portionofMintandFetaCheese.StirtomeltCheese.
PorkStuffedPepperf/CkdPulledw/Feta(PorkStuffedPeppers)
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.
TomatoDicedf/Fresh(DicedTomatoes)
1 Tomatoes,FreshMed 6.25L Diced WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. PrepareTomatoes.Portionandserve.
2 CCP--Maintain<40F/4C.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions.
3 CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds. 4 Portionaccordingtoservingsize.
5 CCP-Maintain>140F/60C;discardunusedproduct.
SauceTomato&Herb(Tomato&HerbSauce)
HeatOilonmediumhigh;addTomatoesandsauteuntilsoft.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Oil,Olive 13mL
3 TomatoPaste,Cnd 115mL
Roasted&Chopped
AddTomatoPasteandcookfor5minutes.
AddSoup,Water,Garlic,ThymeandBasil.Bringtoaboil,reduceheattoasimmerfor10minutes.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
BlendSauceuntilsmooth.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
SauceTomato&Herb(Tomato&HerbSauce)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Mayonnaise,Chipotle
PotatoSweetFriesRTC(SweetPotatoFrenchFries)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions.
3 CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
4 Portionaccordingtoservingsize.
5 CCP-Maintain>140F/60C;discardunusedproduct
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Combinegreenandyellowbeans,steamorboilVegetablesuntiltender DrainvegetablesandtosswithSeasoningsandMargarine,tocombine
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
PineappleChunksf/Cnd JcPk 3L
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Prepareinindividualcupsbyportioning60mLPineappleonthebottom,followedby60mLMandarinOrange,toppedwith30mL WhippedTopping. OrangeMandarinf/Cnd JcPk 3L
CCP-Maintain<40F/4C;discardunusedproduct.
Discardunusedproduct.
1 Pineapple,ChunkLightSyrup 6.5L WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
LightlydrainFruit Mayusecannedorpail
CCP-Maintain<40F/4C;discardunusedproduct.
OrangeMandarinf/CndJcPk(MandarinOranges)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Oranges,MandarinJcPk 6.25L OpencananddrainFruit Portionintoservingdishes
NOTE:Chillunderrefrigeration<40F/4C.
Discardunusedproduct.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Sugar,Granulated 11L Inalargesaucepan,whisktogetherdryingredients
2
CocoaPowder,Unsweet 492mL Cornstarch 369mL Salt,Table 4mL
3 Milk,Oat 4375L Slowlyaddinoatmilk,whiskingtopreventlumps.
Bringtoboilovermediumheat,whiskingconstantly. Reduceheatandsimmerfor8-10minoruntilpuddingthickens.
Margarine,Solids 260mL Removefromheat.Whiskinmargarineandvanillauntilmeltedandsmooth.
Extract,Vanilla 31mL
CCP-Maintain<40F/4C. 7 Optional:garnishwithalmondslices.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
CCP-Maintain<40F/4C;discardunusedproduct.
Discardunusedproduct.
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
125L Prepareproductasperpackageinstructions
CCP-Maintain<40F/4C;discardunusedproduct.
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. 2 Water 5L Prepareproductasperpackageinstructions
CCP-Maintain<40F/4C;discardunusedproduct.
DrinkSoftGingerAleDietBulk(DietGingerAle)
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Portionaccordingtoservingsize.
2 CCP-Maintain<40F/4C.
3 Discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.