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 !
HANUKKAH
A P P E T I Z E R
Matzo Chicken Vegetable Soup
Garlic Mashed Potato Knishes
M A IN S
Potato Latkes Egg Benedict
With Tomato Cucumber Salad
Braised Beef Brisket
With Bow Tie Pasta & Horseradish Carrots & Parsnips
D E S S E R T S
Lemon Poppy Seed Loaf
Macaroon Bar
B E V E R A G E S
Sparkling Water
Tea or Coffee
HANUKKAH SNACK CART IDEAS
DRINK IDEA SNACK IDEA
HANNUKKAH HOT CHOCOLATE
Tip: Prepare hot chocolate and serve from a slow cooker or soup kettle on carts
BAKLAVA
Tip: Portion baklava into paper food bags. Add stickers or ribbons to bags for an added touch
CHRISTMAS DAY
DECORATIONS & ACTIVITES
DECORATION IDEA ACTIVITY IDEA
Add a special touch to meal services with a Hanukkah Card
Host Menorah lighting ceremonies in the evening of each of the eight nights of Hanukkah
KnishPotatoGarlicHmd(GarlicMashedPotatoKnishes)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Egg,Shell Large 2.5each Beat1Egg(saveremainingEggsforeggwash)andVegetableOil.AddFlour,BakingPowderandSaltandkneaddoughuntilitisno longersticky.Coverandrefrigeratefor1hour.
Oil,Vegetable 310mL
2
Flour,All Purpose 1.25L Sauteed
Baking Powder 5mL
Salt,Kosher 5mL ToTaste
3 Garlic,Fresh 60g DrizzleGarlicwithOliveOilandwrapinaluminumfoiltoroastinovenuntilGarlicissoft.
4 Oil,Olive 10mL CookOnionsinOilandSaltuntilcaramelized.
Onions,Fresh White 150g
5 Scallions, Fresh 75mL BoilPotatoes.Removefromheatandletcool.AddintoamixingbowlwithGarlic,Onions,Scallions,Eggs,SaltandPepper.
KnishPotatoGarlicHmd(GarlicMashedPotatoKnishes)
Removedoughfromrefrigeratorandrolloutthin.Cutout3inchrounds,addin15mLofPotatofillingandscrunchupdoughto formaknish.Washwitheggandbakeuntilgoldenbrown.
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.
SoupChickenf/DryG-FRSBasew/Matzo(MatzoChickenVegetableSoup)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Oil,Vegetable 150mL SauteGarlic,Onion,CeleryandCarrotsinVegetableOilovermediumheatuntilOnionsaresoft.AddChickenBreast,Chicken Broth,Water,PepperandDillSprigstopot.Bringtoaboilandreducetoasimmerfor30minutes.
Garlic,Fresh 100mL Minced
Onions,Fresh White 630g Diced
CarrotsDiced f/Frz 630mL
Celery,DicedFrz 630mL
2
Chicken,Breast Bnls-Sknls4-5z 3.5Kg
BrothChicken f/DryG-FRSBase 15L
Water 5L
Pepper,Black Grd 50mL
Dill,Fresh 100g
3 Egg,ShellLarge 30each
WhileSoupissimmering,mixMatzoballdough Inabowl,whiskEggandVegetableOil AddMatzomix,Salt,BakingPowder andPeppertoEggandOilmix.Stiruntilcombined.AddWaterandstiruntilsmooth.Refrigeratefor30minutes.
AfterSouphassimmered,removeChickentoshredandaddbackin.RemoveMatzofromrefrigeratorandrollintosmallballs. Dropintosoupandsimmerfor20minutescovered.
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-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-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.
BenedictEggPoachedw/PotatoLatkes(PotatoLatkesEggsBenedict)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
2 Potato, Fresh 4Kg Shredded
Onions, FreshWhite 190mL Minced
Garlic, Minced 30mL
3
Egg,Shell Large 12each
Flour,All Purpose 190mL
Salt,Table 10mL
Oil,Canola 500mL
Shredpotatoeswithagraterintoabowloficewater.Letsitfor10minutes.Removepotatoes,squeezingoutthemoistureintothe water.Drypotatoesverywellwithtowels.
Letwatersit10minutesforstarchtoaccumulateonthebottom.Carefullydrainwater,reservingthewhitestarchonthebottom.
PlacePotatoesinalargebowl.AddOnions,Eggs,Garlic,FlourandSaltandreservedstarchandcombine.HeatupCanolaOilina largesautépan.Scoop30mLofthepotatomixtureandflattenlightly.Fryuntilgoldenbrown,about3-5minutes.
4
Egg,Shell Large 50each PoachEggs.Toplatkeswith2slicesofSmokedSalmonandaPoachedEgg. Salmon, Smoked/Lox 1.5Kg Sliced
BenedictEggPoachedw/PotatoLatkes(PotatoLatkesEggsBenedict)
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs
CCP-Maintain>140F/60C;discardunusedproduct.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Beef, BrisketRaw 4.5Kg
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment 2
PlaceBeefinroastingpan(s)andrubwithSeasonings.Bakeat375F/190Cfor1hruntilbrown.Drainexcessfat.
5
AddVegetablesandWatertoBeef.Coverandbake.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds. Onions, FreshWhite
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
PastaBowTieButtered(BowTiePasta)
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
Vinegar,WhiteDistilled
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
InamixingbowlwhiskVinegar,OilandSpicesuntilthoroughlyblended
Diced AddVegetablestoDressingandmixwell.
Sliced
CCP-Maintain<40F/4C;discardunusedproduct.
Discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Carrots, Fresh 3.5Kg Peeled& Chopped SteamCarrotsandParsnipsuntiltender.Placethedrainedandcookedvegetablesinamixterandblenduntilsmooth.AddButter andHorseradishSauce,mixwell.GarishwithFreshParsley. Parsnips, Fresh
Peeled& Chopped
Horseradish
Parsley, Fresh
Chopped
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. Carrots&ParsnipsMashedf/Frzw/Horseradish(HorseradishCarrots&Parsnips)
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
LoafLemonPoppyseedf/Hmd(LemonPoppyseedLoaf)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Flour,AllPurpose 1.5L SifttogetherFlour,BakingSodaandSalt.Setaside.
2
BakingSoda 15mL
Salt,Table 2mL
3
Butter,Salted 355mL CreamButterandSugaruntillightandfluffy.GraduallyaddinginEggs,beatingbetweenadditions. Sugar, Granulated 950mL
Egg,LiquidWhole 300mL 4 Juice,LemonBulk 245mL CombineJuiceandYogurt GraduallyaddtoButtermixture,alternatingwiththesiftedFlourmixture Mixuntiljust combined. YogurtPlainBulk 350mL 5 Lemon,Fresh 1each Grated StirinLemonZestandPoppySeeds Pourmixtureingreasedpansandsmoothtops
Seeds,Poppy 240mL
Bakeuntilbrownedandknifeinsertedincentercomesoutclean.Letcoolfor15minutesbeforeturningoutofpans.CuteachLoaf in12slices.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarm environmentsasitmaypromotemoldgrowth.
BarMacaroonHmd(MacaroonBars)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment 2
Sugar,Powdered 184mL CombineCrumbs,MargarineandPowderedSugar.PressCrustMixturefirmlyintobottomofpan(s).
SprinkleCoconutandChocolateChipsovercrust.
PourMilkovercrust.
Bakeat350F/176Cuntilset,butnotbrown,about18-22min.Allowtocool.Portioninto2"Squares.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds. 6
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
7
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
2 Pourintoglassandserve WaterCarbonated(CarbonatedWater)
1 Water,SeltzerBottled 6.25L *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Serveperresident'schoice.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
Discardunusedproduct.