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 !
LUNAR NEW YEAR
A P P E T I Z E R
Chinese Longevity Soup
Pork & Beef Egg Rolls
M A IN S
Turkey Stir Fry
With ‘Year of the Snake’ Broccoli Florets
Pork Stew & Dumplings
With Sauteed Bok Choy & Vegetable Fried Rice
D E S S E R T S
Cinnamon Rice Pudding
Fresh Mango
B E V E R A G E S
Fruit Tea Punch
Tea or Coffee
LUNAR NEW YEAR SNACK CART IDEAS
DRINK IDEA SNACK IDEA
LYCHEE SODA
Tip: Mix Lychee juice with sparkling water for a refreshing beverage. Top with mint.
SPRING ROLLS
Tip: Serve individually wrapped warmed spring rolls with individual cups of sweet and sour sauce.
LUNAR NEW YEAR
DECORATIONS & ACTIVITES
DECORATION IDEA ACTIVITY IDEA
Add a special touch to meal services with a Lunar New Year Card
Host a Lunar New Year celebration and learn more about the Year of the Dragon.
Lunar New Year 2025 Lunar New Year 2025
Lunar New Year 2025 Lunar New Year 2025
Lunar New Year 2025 Lunar New Year 2025
Lunar New Year 2025 Lunar New Year 2025
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. Prepareproductasperpackageinstructions.CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
2 Portionaccordingtoservingsize. 3 CCP-Maintain>140F/60C;discardunusedproduct.
SauceSweet&SourHmd(Sweet&SourSauce)
1 Sugar, Granulated 300g WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment. CombineSugarandCornstarchinkettlewithstoveatmediumheat.
Cornstarch 90mL
2 Vinegar,Apple Cider 360mL AddVinegar,Water,andSoySaucetodryingredientsandstiruntilsmooth.
Water 720mL
Sauce,SoyBulk 90mL
3 Ketchup,Bulk 270mL StirKetchupintomixtureinkettle.Cookuntiltranslucent,stirringconstantly.Serve30mL.
CCP-Maintain>140F/60Cforonly4hrs.
4
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hrsand70F/21Cto40F/4Cwithin4hrs.CCP-Reheat:Totempof165F/74Cheld for15sec,within1hr-onetimeonly.
Soupw/RiceNoodlePorkCabbagef/DryG-FRSBase(ChineseLongevitySoup)
2 BrothChickenf/DryG-FRSBase 7L
3 Noodles,RiceDry 500g
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Preparestockinsouppot.Bringtoaboil.
Reduceheattomediumhighandaddnoodles.Cookfor4minutes.
Addremainingingredientsandsimmeruntilporkiscooked.
Sauce,SoyBulk
Carrots,Fresh 2.75Kg Peeled&Sliced
xCabbage,BokChoyBaby 2.75Kg Chopped Water 1.75L
Ginger,Ground 15g
Vinegar,Rice 100mL
Cabbage,GreenShredded 500g
5 CCP-Cooktoaninternaltemperatureof145F/63Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
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.
TurkeyStirFryf/Stripsw/FreshVeg(AsianTurkeyStirFry)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
GingerRoot, Fresh 125mL Grated Heatsesameoilinalargeskilletorgrilltopovermediumheat;addcarrots,cabbage,redpeppers,andginger.Sautéfor approximatelyfiveminutes,stirringregularlytostirfryvegetables.Removeandtransfertoa4inchinsertpanwithlid.
Peppers,Red FreshSwt 2.5L Sliced
2
Cabbage, Rainbow Shredded 3.15L
Carrots,Fresh 3.15L Julienne
Oil,Sesame 180mL
Water 1.5L Inthesameskilletovermediumheat,addteriyakisauceandwater;mixwell.Addturkeystripstoskilletandmixwelltocoat.Add inthesautéedvegetablemixtureandcombinegently.
3
Sauce,Teriyaki 1.1L
Turkey,Strips Ckd 1.5Kg Thawed
4
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
5 Seeds,Sesame 60mL Optional:garnishwithchoppedgreenonionsand/orsesameseeds.
TurkeyStirFryf/Stripsw/FreshVeg(AsianTurkeyStirFry)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthe propertemperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits
StewPork&Dumplingsw/DryGravyMix(PorkStew&Dumplings)
1
Oil,Vegetable 60mL
Potato,Fresh 2L Peeled& Cubed
Turnip,Fresh 2L Peeled& Cubed
2
Carrots,Fresh 2L Peeled& Cubed
Onions,Fresh Yellow 450mL
Garlic,Minced 30mL
Pork,Pulled Ckd 4Kg
3
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
HeatOilandaddPotatoes,TurnipsandCarrots.CookuntilPotatoesbegintosoften.AddOnionsandGarlic.Continuetocook untilOnionsaretransparent.
CutPorkinto1inchpieces.FoldPorkandLiquidintopreparedGravy.AddPorktoVegetables.CCP-Cooktoaninternal temperatureof165F/74Cheldforatleast15seconds.
PlacePorkinsteampan.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.
Purpose
Drop60mLofDumplingBatterontopofStew.Coverpan.Bakeat450F/232Cfor10-15minuntilDumplingshaverisenandarefirm.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
StewPork&Dumplingsw/DryGravyMix(PorkStew&Dumplings)
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
RiceFriedf/Dryw/Veg(VegetableFriedRice)
1
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Rice,WhiteDry 1.25L Rice:Prepareaspermanufacturerguidelines.
2
CookPeasslightlyinsteameranddrain.Setaside. Water 2.5L
Peas,Frz 1.25Kg
Onions,Diced Frz 450g
3
Carrots, Shredded Fresh 225g
Oil,Vegetable 175mL
SauteOnionsandCarrotsinOiluntiltender.
AddRiceandcookuntilheated.
4 Sauce,Soy Bulk 175mL
5
6
AddSoySaucetoRicemixture,stirringtomixevenly.StirinPeas.
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
Broccoli, FloretsFrz 4.5Kg Vegetable:Prepareproductasperpackageinstructions AddMargarineandtossgently
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
BokChoySlicedGarlicSauteedf/Freshw/OysterSc(SauteedBokChoy)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Cabbage, BokChoy 6.65Kg WashandcutBokChoydiagonally.BlanchBokChoyinboilingWater.Drain.Donotovercook.
3
Garlic, Minced 50mL BrownGarlicinOil.StirinBokChoyandstir-fryforafewminutes. Oil, Vegetable 50mL
Salt,Table 5mL CombineSaltandOysterSauce.StirintoBokChoy.
4
Sauce, Oyster 250mL
Cornstarch 5mL
5
6
7
Inasmallbowl,dissolveCornstarchinWater.Pourintowok.Stirandcookuntilthickened.
Note:AmountofCornstarchmayvarydependingontheamountofwaterpresentinthefinalproduct.Morewatercontentmaymeanmore cornstarchthatwillbeneeded.
CCP-Cooktoaninternaltemperatureof135F/57Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C Temperatureshouldbetakenevery2hoursduringholding *Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Mango,Frz 5.6Kg Thawed Portion125mLMangointoindividualservingdishes
PuddingRiceHmdw/Cinnamon&Nutmeg(RicePudding)
1
Rice,WhiteDry 1L
Sugar,Granulated 125mL
2
Salt,Table 5mL
Milk,2%Bulk 500mL Cold
Extract,Vanilla 5mL
Milk,2%Bulk 4.2L
3
Egg,LiquidWhole 1L
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Rice:Prepareaspermanufacturerguidelines.
CombineSugar,Salt,1stportionofMilk,andVanilla.UsingMixermixonlowspeedonlyuntilblended.
CCP-Maintain<40F/4C.
ScaldremainingMilkinasaucepanovermediumhighheat.BeatEggsslightly.
CCP-Maintain<40F/4C.
BlendhotMilk,Eggs,andSugar/Milkmixture.
PuddingRiceHmdw/Cinnamon&Nutmeg(RicePudding)
AddRiceandMargarinetomixtureandmix.Portion125mLintoeachCustardcupthathasbeenarrangedinabakingpan(s).
PourhotWateraroundcups.Bake(seeabove)oruntilaknifeinsertedcomesoutclean.
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.
TeaFruitPunchf/BIB&RTSw/GingerAle(FruitTeaPunch)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment
Tea:Prepareasperseparaterecipe.Allowtocooldown.
2 TeaSpicedChai f/Bag 2.5L Prepared
NOTE:Coolandholdproductcoveredatroomtemperature;avoidstoragelongerthan2daysorinhighhumidityandwarm environmentsasitmaypromotemoldgrowth.
3 Sugar,Granulated 630mL BlendwithJuicesandSugar;stirwelltodissolveSugar.Chilluntilservice.
JuicePineapple f/BIB 2.5L
JuiceOrangef/BIB 2.5L
Juice,LemonBulk 630mL
NOTE:Chillunderrefrigeration<40F/4C.
4 DrinkSoftGinger Ale12z 3.75L Addservicetime,addGingerAleandIceCubestochill.
TeaBag,SpicedChai 50bag
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2
Prepareproductasperpackageinstructions
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
125L Prepareproductasperpackageinstructions
CCP-Maintain<40F/4C;discardunusedproduct.
1 WASHHANDSbeforebeginningpreparation.SANITIZEsurfaces&equipment.
125L Prepareproductasperpackageinstructions
CCP-Maintain<40F/4C;discardunusedproduct.