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 !
REMEMBRANCE DAY
A P P E T I Z E R
Autumn Vegetable Tapioca Soup
Warmed Flatbread with Artichoke Dip
M A IN S
Prime Rib with Yorkshire Pudding
With Scalloped Potatoes & Green Beans
Chicken Pot Pie
With Gravy & Buttered Peas & Carrots
D E S S E R T S
Coconut Lemon Mousse Pie
Chocolate Brownie
B E V E R A G E S
Sparkling Water
Tea or Coffee
REMEMBRANCE DAY SNACK CART IDEAS
DRINK IDEA SNACK IDEA
CRANBERRY ORANGE PUNCH
Tip: Mix Cranberry and Orange Juice for a tangy, sweet beverage
LEMON POPPY SEED MUFFIN
Tip: Serve warmed Lemon Poppy Seed Muffins with Butter
DECORATION & ACTIVITIES
DECORATION IDEA ACTIVITY IDEA
Add a special touch to meal services with a Remembrance Day Card
Hold a 2-minute moment of silence at 11AM in a common gathering area for residents to join
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 BreadFlatHerb 25each WarmFlatbreadinovenat350F/177Cfor10minutes,untilbreadiswarmbutnotcrispy
3 Dip,SpinachArtichokeRtS 1.5Kg CutwarmedFlatbreadinhalfandtheninto1inchstrips.Serve1/2Flatbreadwith30gofDip.
4
CCP-Maintain>140F/60C;discardunusedproduct.
5 Discardunusedproduct.
6
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Oranges,MedRaw 138ct 4.5each RemoveZestfromOrangesandsqueezeoutJuice. 3
Rosemary,Fresh 30mL Chopped Inlargesaucepan,heatbroth,orangejuice,sageandrosemaryovermediumheatuntilboiling. Sage,Fresh 50mL Chopped
Ginger,Ground 23mL SoupVegw/SoyMilk&Tapiocaf/DryG-FRSBase(AutumnVegetableTapiocaSoup)
5
Radish,Fresh 6Kg Quartered Addradishes,carrots,turnips,andsweetpotatoes.Reduceheatandsimmerforabout15minutesoruntilvegetables aretender:setaside.
Turnip,Fresh 800g Peeled& Sliced
Potato,SweetFresh 390g Peeled& Sliced
Turmeric,Ground 10mL Inanothersaucepan,whisktogetherSilk,Currypowder,gingerandturmericandheatovermediumheatuntil simmering. Milk,SoyOriginalBulk 2.3L
Sprinklewithtapiocaandsimmergently,stirringoccasionallyforabout20minutesoruntiltapiocabecomestranslucent. Addtapiocablendintobroth,stirring.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
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.
BeefRstf/PrimeRibw/Gravy&Horseradish(PrimeRibw/Horseradish&Gravy)
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Beef,Prime-Rib BnlsRaw 5.6Kg
Pepper,Black Grd 11/2 tsp
2
Salt,Table 1tsp
Rosemary, Dried 1Tbsp
GarlicPowder 11/2 tsp
PlaceBeefinroastingpan;seasonwithPepper,Salt,RosemaryandGarlic.Bakeuncoveredfor30min@425F/218C.Reducetempto 325F/162Cfor3-4hrstocook.
CCP-Cooktoaninternaltemperatureof160F/71Cheldforatleast15seconds.
3 GravyBrown f/Mix 1.5L Gravy:Prepareasperseparaterecipe.
4 Sauce, Horseradish 750mL Serve90gBeefwith15mLHorseradishand30mLGravy.
5
6
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingattheproper temperaturewillpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
GravyBrownf/Mix(BrownGravy)
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
ChickenPotPieRTC(ChickenPie)
1 WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
2 Prepareproductasperpackageinstructions CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds 3 Portionaccordingtoservingsize. 4 CCP-Maintain>140F/60C;discardunusedproduct.
PotatoScallopedf/Mix(ScallopedPotatoes)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain>140F/60C;discardunusedproduct. 5
CCP-Cool:Productmustreach140F/60Cto70F/21Cwithin2hoursand70F/21Cto40F/4Cwithin4hrs.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
CCP-Maintain>140F/60C;discardunusedproduct. 8
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
BeansGreenCutsf/Frz(GreenBeans)
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
Vegetables:Prepareproductasperpackageinstructions DrainvegetableswellandtosswithMargarineuntilcombined
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.
NOTE:Refertolocalorregionalpublichealthregulationsforanyhotholdingtimelimits.
Peas&Carrotsf/Frz(Peas&Carrots)
CCP-Cooktoaninternaltemperatureof165F/74Cheldforatleast15seconds.
CCP-Maintain:Productheldat>140F/60C.Temperatureshouldbetakenevery2hoursduringholding.*Maintainingatthepropertemperature willpresentnofoodsafetyissue;longhotholdingtimescanaffectfoodquality.
CCP-Reheat:Tointernaltempof165F/74Cwithin2hoursheldforatleast15seconds-onetimeonly.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
AddLemonMousseMixtomixingbowl;stirincoconutmilkandwhippingcream. Mixonlowspeedfor1minute,scrappingdownsidesofthebowl Beatonhighfor5-6minutesuntil peaksform
Dividefillingevenlyamonggrahamcrackercrusts;smoothtops Refrigeratefor2hoursbeforeserving.
TosscoconutwithLemonadeDrinkCrystals;letstandfor10minutes. Sprinklecoconutmixtureevenlyovereachpie.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
BrownieMix,Chocolate 1.5Kg Prepareproductasperpackageinstructions
CCP-Maintain<40F/4C;discardunusedproduct.
Discardunusedproduct.
2 Pourintoglassandserve WaterCarbonated(CarbonatedWater)
1 Water,SeltzerBottled 6.25L *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
1 *WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment. 2 Coffee,RegularGround 175g Prepareproductasperpackageinstructions
CCP-Maintain>140F/60C;discardunusedproduct.
*WASHHANDSbeforebeginningpreparation&SANITIZEsurfaces&equipment.
TeaBag,Indv 50each
Prepareproductasperpackageinstructions Water 9L Boiled